Chocolate Beetroot cake. Gluten free
Some things just go together, beetroot and chocolate is one of those things. It is seriously delicious, fudgy, rich and an amazing color (goodbye red velvet cake and your whole bottle of coloring!)
Head on over to Mamasstyle blog to get my recipe!
Hot Chocolate powder. Gluten free
Oh Auckland weather you can be so fickle!
All of a sudden winter is here, we have had a glorious summer and now it is time to get out your winter coats, start wearing that extra layer and make yourself some hot cocoa mix to get you thru the cooler months.
I love the cooler months, rugging up before stepping out on a wild wet day, wholesome winter foods, sleeping to the sound of rain. I love it all.
This recipe is simple, dark chocolate, cocoa, sugar, vanilla powder and corn starch. Have you ever read what goes in to some commercial hot chocolate powders? Thickeners, loads of sugars and sweeteners, hydrogenated coconut oil, palm oil, gelatin, artificial flavors (?), sodium…..I do not want a hot cup of that!
The full recipe is below
125 grams dark chocolate chips
1 cup cocoa powder
1 cup raw sugar
3/4 cup caster sugar
2 Tbsp vanilla powder
1 Tbsp corn starch
Place all the ingredients into a food processor, pulse until combined and all the chocolate chips are blended thru.
Place the hot chocolate powder into a air tight container, store in a dark cupboard for 1 month.
Place 1 Tbsp of the powder into a cup, pour over boiling water and some milk.
My marshmallow thief!
Cinnamon Sugar Doughnuts. Gluten free
A while back I posted a hole (pun) heap of doughnut recipes for some test baking I did for a friend.
There was chocolate hazelnut, honey and pistachio, espresso and dark chocolate all of them baked not fried (kinda healthy?). The last doughnuts were cinnamon sugar, fried.
Cinnamon sugar doughnuts are the one thing that torment me (and most other coeliac’s) the most, they are not readily available in stores, at every market or fair or car boot sale or (even) farmers market their cinnamon sugar scent wafts past me. Its distressing.
So I decided to do something about it, the result, amazing!
This post is a part of ‘Our growing edge’ a monthly blogging event created by Bunny. Eats. Design, check out the info here.
This month is hosted by ‘Keeping up with the Holsby’s’ head over to check it out!
The recipe is below! X
Almond apricot biscotti. Gluten free
New post up on Mama’s style blog, almond apricot biscotti.
This is more than a little moreish, we devoured the whole lot in a matter of days! I love how versatile this recipe is too, swap out the ingredients as you like, cranberry and pistachio, triple chocolate, mixed fruit and cinnamon? The world is your oyster!
one egg chocolate cake with chocolate cream cheese frosting. Gluten free
The Edmonds cookbook, a staple in every New Zealand kitchen. First published in 1907 it boasted 50 pages of ‘economical everyday recipes and cooking hints’.
Photo credit: Kete Christchurch
Over the last month or so I’ve been adapting some recipes. I’m not about to go on some crazy mission to adapt the whole book, just the ones that I like, the ones that evoke a childhood memory and take me back in time.
This chocolate cake was super easy, one pot one spoon, gotta love those basic recipes. At the last minute I threw in some thread coconut to add a bit of texture and then iced it with chocolate cream cheese frosting. The secret hint is to ice the cake while hot, the cake absorbs some if the frosting (which tastes like moose, it’s so good)!
The recipe is below, enjoy! X
Rocky Road. Gluten free
Strawberry marshmallow and pistachio rocky road.
Oh how many uses for homemade strawberry marshmallow are there?
I made this sweet little treat last week and there’s NONE left, it was so yummy! It was also a since to make.
Simple melt 500 grams of dark chocolate over a double boiler, add your chosen extras (I had 1 1/2 cup of chopped up marshmallow and 100 grams of salted pistachio nuts), stir to combine then pour into a baking tray lined with baking paper, sprinkle over coconut (optional). Place the tray in a cool area until set, chop once set.
Banana cake with cream cheese frosting, blueberries and coconut. Gluten free
Another recipe up on the fabulous mamas style blog!
This is a old classic, the banana cake, this time with cream cheese frosting, blueberries and coconut. I used orange zest and juice in the frosting, it was amazing!
You can find the recipe HERE!
Strawberry Marshmallow
Do you remember my valentines post?
I made these, Strawberry marshmallow smores! And they were delicious, I never did share the marshmallow recipe so i thought I’d share it now. I know I still have one more doughnut recipe to share, but to be honest im a little over doughnuts(!)
This marshmallow is light and sweet, my favorite thing about it is the recipe calls for REAL marshmallow, no artificial color or flavor here!
Head over to Best Friends for Frosting for the recipe
Baked chocolate espresso doughnuts. Gluten free
Baked chocolate espresso doughnuts.
This is going to be a short and sweet post. I’m rushing out the door to cuddle a friends new baby…….New baby cuddles beats blog post any day!
Recipe is below! X
Chocolate hazelnut doughnuts. Gluten free
Gluten free Chocolate hazelnut doughnuts. Wait for it…only three ingredients! Yes three! Head over to mamas style blog to get the recipe.
These babies will blow your mind!
Buckwheat Honey doughnuts with honey glaze and pistachios. Gluten free
Buckwheat Honey doughnuts with honey glaze and pistachios.
I was meaning to post these recipes much earlier but life got in the way, its been a busy month!
Gluten free of course and not lacking in flavor one bit, I chose to use a rice/buckwheat flour blend for these. I thought the earthyness of buckwheat would be softened by the sweet honey, it turned out to be right!
My toddler LOVED the bite sized doughnuts, the perfect size for his itty bitty hands. As I ended up with a mountain of doughnuts I froze the minis as lunch box snacks, they’ve been a life saver this week!
Oh also these are baked not fried!
The recipe is below, enjoy!
Holy Moly……..let this gluten free doughnut feast begin!
It’s amazing that I’m not the size of a house, especially after the doughnut filled week I have had!
It all started last week when a friend of mine asked me to do some test baking for a cafe he’s re-branding/designing/taking over. Its a really exciting project that I feel quite close to, and am lucky enough to get some involvement in (I’m learning loads) so I was more than happy to jump on board…….Plus it meant I got to bake and eat doughnuts…..
I think he was only expecting one or two flavors, but I (as per usual) got really excited about all the flavor combinations. So I ended up making four! Three of which were baked and one was fried.
First there’s the classic cinnamon and sugar
Next to that there’s chocolate with espresso glaze
Honey and pistachio
And last but not least chocolate hazelnut
All the doughs were completely different so I learnt a lot about doughnut making and flour combinations, it was a lot of fun!
Over the next week I’ll post the different recipes, I rarely get more than 10 minutes at my laptop at a time so your going to have to wait!
X
Holy moly….I’m in gluten free doughnut heaven!
Chocolate hazelnut, honey and pistachio, dark chocolate and espresso and good old cinnamon sugar…….recipes will be up soon!
Valentines day cookies. Gluten free.
Fluffy strawberry marshmallow, sandwiched between dark chocolate and almond shortbread.
We don’t ‘do’ valentines per say, but this year I couldn’t help myself. For the first time I was inspired to make something pink and pretty, and I will be the first to admit that I LOVED it!
AND they were delicious, the marshmallow was amazing, I used real strawberries to get the colour and the flavor.
The recipe for the shortbread is below, as for the marshmallow you will have to wait a few weeks as I’ll be posting it on Best Friends For Frosting.
