Gluten Free, Vegan Apple and Blueberry Custard Cake

It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge!

Ingredients:

200g Almond Flour (Ground Almonds / Almond Meal)

250g Finely Sliced Green Apple

100g Xylitol or Sugar

Egg Replacer for Three Eggs

2 Tsp Baking Soda

The Zest of one Lemon

70g Blueberries

1/2 Tsp Almond Extract

Method:

1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl

2. Whisk the Egg Replacer with the Baking Soda until foamy

3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract

4. Line a loaf tin with a cake case / liner - this is essential

5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning

6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving

7. When ready to serve invert the cake

*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*

Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free

This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <#66cc66>Specific Carbohydrate Diet. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!



Ingredients: (Makes 8)
130g Nut Butter - I used Almond Butter
45g Xylitol
1 Small Egg
1/4 Tsp Baking Soda

You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!


Method:
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl
2. Whisk the egg and add to the Nut Butter mixture
3. Spoon the mixture into a greased 9x4 inch loaf tin
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)
6. Allow to cool slicing into squares and serving

Raspberry & Flax Seed Loaf

Finding a bread recipe that works is the holy grail of allergy friendly cooking - I'm not saying I've cracked it but I think this loaf does a pretty good job! Its not the prettiest but its divine toasted and smeared in Almond Butter plus it makes a fantastic breakfast with a big mug of coffee!

Ingredients:
150g Raspberries
175g Ground Flaxseeds
1 tsp Gluten Free Baking Powder
1 tsp Baking Soda
5 Eggs - I used Ener-G Egg Replacer
20g Xylitol or 10 drops liquid stevia depending on taste
20g Walnuts (optional)

Method:
1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well
2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices
3. Mix the warmed Raspberries into the Flaxseed mixture and stir well
4. Add the egg replacer and stir
5. Add the remaining 50g of uncooked Raspberries and Walnuts (if desired) and stir gently
6. Pour the mixture into a lined loaf tin, distribute evenly and sprinkle the top with Xylitol
7. Cook for 45mins – 1 hour at 375 / Gas Mark 4
8. Allow to cool before serving and refrigerate to maintain freshness
9. Serve lightly toasted and spread with Nut Butter, Honey or Jam

----------------------------------------------------------------------------------

These are the flax seeds I use in all my recipes, they are fantastic as they are pre milled making them super easy to use, plus one bag just so happens to be the perfect amount for my Raspberry Loaf!



Find stockists here: http://www.virginiafoods.net/