Tag: gluten free


This is my ultimate delicious nutritious comfort food. It tastes so good, has so many interesting textures and fills and warms the tummy so well. The citrus element is what sets the flavours alight and I just love it. It’s great to cook for vegan friends or dairy/gluten free folk, so I like to whip it out if special dietary needs crop up.

Coconut Braised Citrus Stew

6 servings

Ingredients

Vegan version:

  • 2 tbsp coconut oil
  • 1 brown onion, diced
  • 1 large golden sweet potato/kumara, diced
  • 1 can coconut cream
  • water
  • 1 can chickpeas drained and rinsed
  • 2 tsp crushed garlic
  • 1 tsp grated ginger
  • 1 large lemon, zested and juiced
  • 4 kaffir lime leaves, chopped fine (or zest of 1 lime)
  • 2 tbsp lime juice
  • 1 chopped hot red pepper or 1 tsp chilli flakes or ground chili (more to taste)
  • 1 tsp salt
  • Large bunch silverbeet/chard (or spinach), approx 500g/1 pound, chopped

For the “non vegan” version as above plus:

  • 5 skinless boneless chicken thighs, cubed
  • 2 tbsp fish sauce

Method

  1. Heat oil in a large saucepan, add onion and cook until onion starts to brown
  2. Add coconut cream, fill the cream can with water and add to the pot, add chickpeas, sweet potato and heat until bubbling.
  3. Add garlic, ginger, lemon zest and juice, kaffir lime/lime zest, lime juice, chili (or pepper) and stir through
  4. For non vegan version, add chicken
  5. Add salt (and fish sauce for non vegan)
  6. Cover pot and allow to simmer for 10 minutes, 
  7. Add the chopped silverbeet to the top. Cover and cook for a further five minutes before stirring the silverbeet through. The greenery will lose volume as it cooks, so may be added several batches if it won’t fit in the pot.

Season with additional salt, fish sauce and chili to taste. Ready to serve – it’s very liquid based so bowls required. 

It could go further served over rice, but there are plenty of starchy carbs in this dish already with the chickpeas and sweet potato.

Garnish suggestions – toasted coconut, fresh chopped cilantro/coriander.

Vegan, gluten free, dark chocolate coconut fudge cake


with vegan chocolate coconut ganache.

This recipe was for Adam’s birthday cake! An invention based on a chocolate version of the white coconut cake recipe I posted recently. It’s a double recipe, so would fill two 8 inch cake pans for a nice tall double layer cake (make extra ganache if that’s your plan!). I used a tall 5 inch pan for a little but high cake coated in ganache that more than served our table of 12. 

Ingredients

  • 2 cups almond milk (or soy)
  • 2 tsp apple cider vinegar
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2/3 cup canola oil
  • 2 tsps vanilla extract/essence
  • 1 tsp coconut extract/essence
  • 100g 70% vegan dark chocolate

Dry Ingredients:

  • 1 cup rice flour
  • ¾ cup gluten free flour
  • 2 tsp guar gum
  • 2/3 cup cocoa
  • 1 ½ tsps baking soda
  • 1 tsp baking powder
  • ½ teaspoon salt
  • 1 cup desiccated coconut

Method

Preheat oven to 170°C, line and grease two 8" round cake tins (or one tall 5" one!).

Combine the milk and apple cider vinegar, set aside and allow to curdle.

Sift together the flours, cocoa, guar gum, cocoa, baking soda, baking powder and salt. Add the desiccated coconut to this dry mixture. 

Melt the chocolate in a med-large mixing bowl which will eventually contain all ingredients.

Add the oil to the melted chocolate, stir through, then add the extracts of vanilla and coconut. Ideally, the milk and apple cider vinegar combination should have been left to stand for around ten minutes and should be close to room temperature (or at least not cold). Add half of the milk mixture to the chocolate and mix together, then add the other half.

Next add the sugars to the wet mix and stir thoroughly.

Add a third of the dry ingredients, fold into the wet. Add half of the remaining dry ingredients, fold in, and then add the remaining dry mix to complete the batter. It will be slightly lumpy.

Pour into the prepared cake tin(s) and bake for about 45-50 min or until a skewer inserted into the middle comes out clean. Or clean ish – it is a gooey fudge cake after all. Rest the cake(s) in their tin(s) for 10 min on a cooling rack before turning out to cool completely.

At this point you can put the cake in a plastic bag and freeze it, or put it in the fridge for a day or two before icing it. 

Vegan Chocolate Coconut Ganache

I used a bar of Green & Blacks Organic Dark 70%, and roughly 50% of the solids from a 400mL tin of “Family Choice” brand coconut cream. Tip – when buying coconut cream – shake the tin, if the contents move about a lot in there, don’t buy it. You want the practically solid stuff. The thicker, heavier and creamier, the better for this job. 

Before opening the tin for making this recipe don’t shake it! You want the insides to stay separated so you can scoop the “heavy” cream off the top of the tin.

I didn’t add sweetener to the ganache as the cake itself is quite sweet and the velvety texture is a nice complement to the cake without it’s own sweetness. The coconut flavour doesn’t actually come out as the chocolate masks it, you could add coconut essence or another flavouring though.

Ingredients

  • 100g vegan dark chocolate
  • 400ml tin coconut cream (full, not “lite”)
  • 1 tsp high quality vanilla essence

Method

Break up the chocolate and melt it down in a double boiler, taking extra care not to get any water or steam in the chocolate. Add the coconut cream, vanilla, and stir until combined and smooth, then remove from heat.

I put mine in the freezer to cool, and stirred it intermittently until it was a nice thick consistency to spread over the cake with my usual offset spatula that I use for buttercream.

Vegan, Gluten Free Peanut Butter Chocolate Chip Coconut Cookie Recipe

How’s that for a title. Just dripping with SEO.

Anyway, last week I had cookies on the brain and spent some time sifting through internets looking for a recipe. I wanted peanut butter and chocolate, no eggs, no dairy, no gluten. Most recipes used dumb egg replacers, actual eggs or other undesirable too-exotic ingredients and things.

After much reading I tried this combo to a satisfyingly delicious result, fortunately it only made very few cookies because over the course of the week I ate all of them.

Notes on ingredients:

Flour: I used a store brand gluten free flour which is a combination of flours. I think seed based flours would hold up best rather than starchy ones in this recipe but hey, experiment away! I’d be curious to see what happened with rise flour for instance.

Peanut Butter: I love peanut butter with more salt than sugar, and my cookies turned out quite salty, because I added even more salt. This was delicious to me but be wary of this and consider adding no salt at all (if salt is listed before sugar in the ingredients of your peanut butter, you know it has more salt. If neither are listed, your peanut butter is healthier but probably less tasty!).

Oils and milk: coconut oil could be substituted for extra light olive or canola oil, and the milk could be swapped for anything or omitted completely, I just found it helped bind the ingredients.

Ingredients

  • ½ cup desiccated coconut
  • ½ cup gluten free flour
  • ½ tsp baking powder
  • 2 heaped tbsp peanut butter
  • 1 tsp vanilla essence
  • 2 tbsp coconut oil (slightly warmed but not melted)
  • ¼ tsp salt
  • 2 tbsp almond milk
  • ½ cup brown sugar
  • ½ cup dark (vegan) choc chips

Method

Preheat your oven to 170°C and grease or line an oven tray with baking paper.

Combine everything except the chocolate chips and mix well. When all the ingredients are evenly distributed, add the chocolate chips. I found the mixture didn’t stick together particularly awesomely.

Spoon balls of mixture out onto the tray and flatten, I made 9 medium sized cookies and they spread about 15-20% during baking.

Bake for 12-15 minutes or until the edges start to brown.

White Coconut Cake


Vegan and gluten free, this cake is chalky white in colour, especially if you use clear vanilla and coconut essence/extracts and coconut oil. Handy if you want to delicately colour it – light pink, aqua, yellow, any difficult colours would play nicely with this mix. Remember to bake in a light coloured pan if you really want a white cake.

The cake is quite sweet alone, you could reduce the sugar to half a cup as the coconut lends a sweetness complimented by the vanilla. Switch the sugar for 2 tbsp of honey if you prefer, but you may sacrifice the “whiteness”.

My current sneaky trick: a batch of this batter divided into cupcakes which are then frozen without icing. You can pop a frozen cake in the microwave for 30 seconds and it’s amazing just like that with a cup of tea. Yum.

Ingredients

  • 1 cup almond milk (or soy)
  • 1 teaspoon apple cider vinegar
  • ¾ cup sugar
  • 1/3 cup coconut oil (or canola)
  • 1 teaspoon vanilla extract/essence
  • ½ teaspoon coconut extract/essence

Dry Ingredients:

  • 1 cup rice flour
  • 1 tsp guar gum
  • 1/3 cup desiccated coconut
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method

Preheat oven to 170°C, line and grease an 8" round cake tin.

In a mixing bowl, combine milk and apple cider vinegar and allow to curdle.

Sift the dry ingredients together. 

Add the sugar, oil, and extracts to the milk and apple cider vinegar, combine. Mix the dry ingredients into the wet, adding a third of the dry ingredients at a time.

When all of the ingredients are combined, the batter will have some lumps and will be quite wet.

Pour into the prepared cake tin and bake for about 45-50 min or until a skewer inserted into the center emerges clean. Rest the cake in its tin for 10 min on a cooling rack before turning the cake out to cool completely.

–

Yes the illustration is odd. That is what my frozen white cupcakes look like.


Vegan Chocolate Cake/Cupcakes

I made this recipe for this month’s Twitter’s Hottest Home Baker challenge – but the end results looked a little too poo-like for me to enter. They were delicious though!
I’m not vegan, but I have an eight year old cousin who can’t eat eggs or nuts, so these were made with him in mind. My mum’s gluten free – so for her, I’d take out the flour and a tablespoon worth of oil, and use 1 cup of ground almonds and ½ cup rice flour instead. Winner.

Ingredients

  • 1 ½ cups standard flour
  • 1 tsp baking soda
  • 1/3 cup cocoa
  • 1 cup sugar
  • ½ cup canola oil
  • ½ cup water
  • ½ cup pulp-free orange juice
  • 1 tsp vanilla essence
  • 1 tsp malt vinegar

Method

Sift flour, baking soda and cocoa together, stir in sugar.
In a separate bowl, combine canola oil, water, orange juice and vanilla essence.
Mix wet and dry mixtures together, then stir the malt vinegar through just before pouring the mixture into your cake tin/muffin tray.
I baked mine in a silicone muffin tray at 180 degrees celsius for 10-15 minutes, and found that they only rose up a little bit. 
For icing, I used icing sugar, cocoa, orange juice and a tiny bit of canola oil.