Sunday, 16 August 2015

Rhubarb and Cinnamon Cake

When a wonderful friend is kind enough to donate some of their delicious fresh rhubarb, the least I can do is make it to something tasty! Thus inspired the making of this Rhubarb and Cinnamon Cake...which sounds a little uninspired, but the flavours work really well together! Both have that earthy, wintery vibe going on, and when kept simple in this way with no other flavours to tip the balance the combination works really well!

This recipe is free of gluten, grains, diary, soy, and refined sugar. You could also make it nut free if you chose an alternative flour to replace the almond flour - for example coconut flour if you are trying to stay away from grains, or rice flour or maybe spelt or buckwheat flour would also work. If you are changing the flour you will need to adjust your quantities accordingly as each flour will have its own level of moisture absorption.

 Rhubarb and Cinnamon Cake

Gluten-free, grain-free, dairy-free, soy-free, free of refined sugar

2 cups fresh rhubarb, finely diced
1/4 cup honey
2 eggs
1 tsp vanilla extract
1.5 cups almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon

1. Preheat oven to 170C. Line a square cake tin with baking paper
2. In a bowl, combine the dry ingredients (almond flour, baking soda, baking powder, cinnamon). Mix to combine
3. In a blender, or in a bowl with a whisk, combine the eggs, honey, and vanilla. Blend or whisk until well combined and eggs are aerated
4. Pour the liquid mixture in to the dry mix. Give it a stir, then add the rhubarb and mix to ensure even distribution
5. Pour the mixture in to the prepared baking tin.
6. Bake for around 25 minutes or until golden on top and just firm to touch



Monday, 10 August 2015

Jam Drop Cookies (AKA thumbprint cookies)

What kid doesn't love sticking their fingers in their food right?! Actually, I think even us 'big kids' secretly enjoy getting in there and making a bit of a mess really!

These jam drop cookies (also commonly known as 'thumbprint' cookies) are fun to make but also very simple to whip up quickly. You can make loads of variations to customise to your liking, and they're a great way to get the kids involved in the kitchen.

Free of gluten, grains, nuts, soy, and refined sugar, these cookies are simply sweetened with fruit, although if you have a little more of a sweet tooth you can add a bit of honey or sweetener of your choice. The recipe I made was also egg free, but I would probably add an egg if I were making them to take somewhere, as the cookies do break apart fairly easily. In saying that they are super tasty and don't absolutely need egg, so they will be perfectly suitable for anyone with egg allergies.

Apple, Cinnamon, Blueberry Jam Drop Cookies (AKA Thumbprint Cookies)

Gluten-free, grain-free, nut-free, soy-free, free of refined sugar

1 cup desiccated coconut
1/2 cup coconut flour
1 tsp baking powder
1 tbsp ground cinnamon
pinch of salt
1 cup apple puree (or fruit puree of your choice)
2 tbsp melted butter (or coconut oil if you want to make these dairy free)

Enough jam to fill the thumbprint holes...amount will vary depending on how deep you make the holes! We used blueberry jam, but you can choose any flavour that suits

1 egg, lightly beaten
2-4 tbsp honey or sweetener of your choice

1. Preheat oven to 180C. Line a baking tray with baking paper
2. In a bowl, combine the dry ingredients (coconut, coconut flour, baking powder, cinnamon, any dry sweetener if using). Mix to combine
3. In another bowl combine the wet ingredients (apple puree, butter or coconut oil, wet sweetener if using, egg if using). Mix to combine
4. Mix the wet ingredients in to the dry.
5. Roll about a tbsp of mixture into a ball, and press down with your thumb to make a dent. Repeat until all mixture is rolled.
6. Fill the holes created with a dollop of jam
7. Bake for 12-15 minutes until golden.
8. It will be hard, but allow the cookies to cool before digging in...the jam will be blisteringly hot!