This recipe works well as both a cupcake recipe, and a full cake. I have always loved carrot cake, but being a cream cheese frosting it has taken time to make this treat gluten free, refined sugar free and refined vegetable oil free! However, I have cracked it – and here is my recipe 🙂
Makes 18 cupcakes (or a sandwich cake)
- 225g Self raising gluten free flour
- 1 tsp Baking powder
- 2 Eggs
- 125g Unrefined brown sugar
- 130g Butter
- 1 1/2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 Apple (an eating one such as Jazz or Braeburn)
- 200g Carrots
- 25g Unsalted butter
- 60g Cream cheese
- 175g Unrefined icing sugar (e.g. Billington’s Golden Icing Sugar)
- 1 tsp Vanilla extract
- Walnuts to decorate
- Preheat oven 180 degrees fan.
- Grease with olive oil the cake tin, and line the bottom with grease proof paper and dust the sides with flour (or line a muffin tin with muffin cases).
- Melt the butter and cream with the sugar, once smooth beat the eggs into the mixture (make sure the butter is cool after melting before adding the eggs).
- Stir in the flour and spices.
- Remove the core of the apple, then peal and grate the apple and carrots.
- Add the crated carrot and apple to the mixture.
- Stir through.
- Pour into the cake tins, or muffin cases.
- Bake for 30 minutes (or until a skewer can be removed clean from the middle).
- Leave to cool.
- Whilst cooling make the icing. Melt the butter and add this to the icing sugar, whisk in the cream cheese and vanilla extract.
- Once the cake/ or cupcakes are cool ice.
- Decorate with walnuts.
No Joke, I cracked it.
The brownie is on point. Rich, moist, and chocolatey brownie.
Better yet, it is gluten free and refined sugar free! Here is a pic of me indulging in the glorious brownie!
So here goes the recipe!
- 115g Coconut palm sugar
- 2 eggs
- 80g oats
- 70g Coco powder (no added sugar)
- 200g Agave
- 50ml Semi-skimmed Milk
- 170g Yogurt
- 115g Ground Almonds
- 1805g Peanut Butter
- Preheat the oven to 180 degrees centigrade, and line a brownie tin with baking paper.
- Blend the oats into a flour.
- Into a food mixer (or kitchen aid) place all the ingredients except the peanut butter. Whisk until smooth.
- Pour mixture into the cake tin.
- Using a spoon pour the mixture into the tin, use a knife to swirl the peanut butter throughout the batter.
- Bake for 30-40 minutes, until a metal skewer comes out clean.
- Leave to cool, and then store in an air tight container.
After a visit to my favourite coffee shop in Winchester, I decided it was time I got round to making a chocolate brownie recipe. I like brownies with nuts involved, and therefore a recipe based with a nut butter made most sense to me! Here’s my recipe:
Makes: 8 brownies Time: 20 minutes
1/3 cup of coco powder (unsweetened)
1 small jar of merdiands almond butter
1/2 cup of agave
1/2 cup of oats
1 1/2 tsb bicarbonate of soda
a handful of pecan’s and walnuts to decorate
- Turn oven on to 170 degrees fan
- Line a deep baking tray (I used a small loaf tin) with grease proof paper.
- Blend the oats until they make a flour
- Add in all ingredients except the pecan’s and walnuts
- Mix well until combined
- Pour in to the baking tray
- Bake for 15 minutes
- Take out and add the nuts to the top, lightly pressing them into the brownies.
- Bake for a further 5 minutes
- Leave to cool in the tin.
For a long time i have been trying to find a gluten free cupcake recipe that my non-gf friends will enjoy as well. Desirably these would be refined sugar free as well, but one step at a time – i will keep developing this recipe till they are. These cupcakes are light and fluffy, and the entire trick is the extra raising agent added the self raising gluten free flour.
Makes: 12 cupcakes (muffin tin size) Baking length: 20 minutes
110g Gluten Free Self Raising Flour (I like Dove’s Farm – can pick up from the supermarket)
110g Unsalted Butter
110g Caster Sugar
2 Medium Eggs
1/2 tsp Baking Powder
1 tsp Vanilla Extract
(semi-skimmed milk to loosen the mixture)
- Line a 12-muffin cake tin with cake cases.
- Preheat the oven to 180 degrees fan.
- Melt the butter in the microwave/ or on the hob.
- Cream together the butter and sugar until fluffy.
- Add the Vanilla Extract, Eggs to the butter/sugar mixture (Make sure the butter is not warm anymore, so that the egg does not curdle).
- Fold in the flour and baking powder.
- Add milk to the mixture to loosen the mixture to a dropping consistency.
- Divide the mixture equally between the 12 cupcake cases.
- Bake for 20 minutes (or until a skewer comes out clean from the middle).
- Once cooked leave to cool in the tins.
- Add any icing/ toping of your choice.
This is one of those recipes that I made up on the spot. On Sunday we had organised to have a nut roast, but what’s a roast without a crumble for dessert? The only fruit we had in was Banana and Blueberries. This crumble is moist and sweet – and went down well with my partner and friend! I hope you enjoy it too!
Recipe serves: 4 Prep time: 10 mins Baking Time: 30 mins
- 2 Banana’s
- 250g Blueberries
- 2 tbsp Honey
- 1/3 cup of Honey
- 1 tsp Cinnamon
- 1 and 1/2 cups of Oats
- 1 cup of Ground Almonds
- 3 heaped tbsp of Butter
- Preheat the oven at 180 degrees Fan.
- Mash the two banana’s, till relatively smooth.
- Mix in the blueberries and honey. Pour into a crumble dish my dish was roughly 20cm x 15cm.
- To make the crumble topping lightly heat the butter honey and cinnamon on the hob until the butter is melted.
- Pour the oats and ground almonds into a bowl, and the liquid mixture and stir. This should form a crumbly topping.
- Pour on top of the fruit in the crumble dish.
- Bake in the oven for 30 minutes, or until the top is golden brown and you can see the fruit bubbling round the edge.
- Serve with custard, ice cream or whatever you fancy!
This is the perfect homey crumble. It feels the same warmth and sweetness as that of any other crumble. But it’s gluten free, refined sugar free and refined vegetable oil free! Hope you enjoy!
I constantly post pictures of my cooking creations on my Instagram, and I have been told by friends and family that it is about time I started sharing my recipes with other people. These cookies I have been working on an adaption of Cookie and Kate’s recipe for a while. These are gluten free, refined sugar free and refined vegetable oil free. Here is my recipe and I hope you like it 🙂
Recipe makes: 18 cookies Prep time: 5 mins Baking Time: 20 mins
- 1/2 cup of Honey
- 1/2 cup of Peanut Butter (a 100% peanuts one – e.g Meridians)
- 1 Banana
- 4 tbsp of Coconut Oil
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 1 tsp of Cinnamon
- 1 and 1/2 cup of Ground Almonds
- 1/2 cup of pecans
- 2 cups of Oats
- Turn the oven on to 160 degrees Fan. And lightly grease two baking trays with olive oil. I find the best way to do this is by putting olive oil on a piece of kitchen paper and then wipe the paper over the tray.
- Measure out the peanut butter and honey. A tip I learnt from Cookie and Kate is put the honey first in the measuring cup, then add the peanut butter up to the 1 cup line. Add this to a bowl, with the banana. Mash the banana with a fork into the peanut butter and honey mixture.
- Once relatively smooth. Whisk in the egg.
- Melt 4tbsp of coconut oil and add to the mixture. Stir the mixture together with the vanilla extract, cinnamon, baking powder and bicarbonate of soda.
- Pour in the ground almonds and stir – should be a sticky mixture.
- Add the oats, and the pecans. Again stir this in to the mixture. If the mixture looks too wet add extra oats to it.
- Spoon about a table spoon of mixture onto the tray. Press it slightly with the spoon to make a cookie shape. Repeat 18 times.
- Put in the oven, preferably on the same shelf – if not rotate half way through. Bake for 20 minutes or until golden brown and beginning to firm on the top.
- Leave to cool on cooling racks – they will firm up more during cooling time. Then enjoy with a cup of tea.
I hope you like this recipe! I certainly do!