Crochet Cake – DF, GF, SF delight

My plan was to share a new recipe on here today …. that is until I got word at the 11th hour that the Infant Massage Course  I was running (through the local Women’s Centre who needs a minimum number of participants) could go ahead.  Then it was all guns blazing to organize everything, including baking some morning tea!

Looking forward to meeting everyone tomorrow 

So I thought I would share, and make, an old favourite to take the pressure off a bit.  This cake got its name after I continually made it for a series of crochet ‘catch-ups’ we were having as a safe option for the GF amongst the group.  It is in fact a very simple and delicious gluten free, diary free and sugar free cake which, if served warm, can also be used as a yummy dessert.  I hope that you enjoy it as much as everyone else does …. it has sparked a big discussion between themselves now that we have happy chickens producing our eggs.  Are eggs, produced by happy hens, which occur regardless of what we do (a bit like fruit on a tree) allowable on a vegan menu?   I think that debate will go on for a bit!!

Crochet Cake – aka diary free, gluten free, sugar free delight

1.5 Cups dates

1.5 Cups of boiling water

1/2 Cup Rice Bran

2 eggs

2 ripe bananas – mashed

1/4 tsp ground nutmeg

1 tsp mixed spice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp GF baking powder (2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1 Cup rice flour

1/2 Cup desiccated coconut

• Soak dates in the boiling water for 10-15 mins (in a large bowl) before mashing into a smooth thick paste.  If this is still a bit watery you can heat it slightly.
• Mix in olive oil to the date paste and stir until blended.
• Add eggs and bananas to date/olive oil mixture and mix until blended fully.
• Add all the remaining dry ingredients and mix until everything is blended.
• Line a cake tin with baking paper and pour in the mixture.
• Bake at 180C for 50-60 mins or until a cake tester comes out clean.  Near the end of baking you may want to cover the cake with tin foil to allow it to keep cooking without the top getting too dark. It does take a while to get it fully baked.
• Enjoy warm with yogurt/whipped cream or allow to cool on a rack to enjoy later.

Hope this finds you enjoying lots of natural sweetness in your life and sunshine to warm your days.

Arohanui

Y

www.becominghealthy.co.nz

Easy Egg and Dairy Free Cake

Well our days here have been very busy as we have finally got our house-bus and are in the midst of preparing everything to hit the road.  It is super exciting however it is also a bit mental at times so I have been trying to find ways to  get everything done in the best possible way.  The recipe I’m going to share is one that is around on the internet and is a very basic chocolate cake which we have been using as a stand-by last minute recipe for a while now.  It is a very easy recipe to whip up and is particularly good if you need something for ‘egg-free’  friends or if you need to bake many cakes without breaking the bank buying eggs. 🙂

This recipe is a favourite with my daughter too and she often whips it up when she gets the baking urge.  It also is good for baking as cupcakes as well as a whole cake.  We have even eaten it warm from the oven with berries and cream for a pudding … in fact it is very versatile and fail free which is why I thought I would share. I think the original recipe had a bit more sugar in it which we have reduced down as we were consuming less sugar and so could taste the sweetness in things more.  I have put the original recipe here the best I can remember (before I just wrote out the recipe my daughter uses) and then our adaptions in brackets.

Too good (and warm from the oven) for herself to resist.

Chocolate Cake (Egg and Diary Free)

• 1.5 Cups Flour (both wholemeal and white work)
• 1/2 Cup Sugar (we usually use honey and have also used dextrose which can make it a little crumby)
• 1/8 Cup Cocoa
• 1 Teaspoon Baking powder
• 1/2 teaspoon baking soda
• 1/2 Cup oil (any oil that you like … we use Olive)
• 1 Cup water
• 1 teaspoon vanilla essence (also made with other ‘flavours’ )
• 1 Tablespoon vinegar (white vinegar though I’d sure any would be fine)

-Mix the dry ingredients

-Add the wet ingredients

-Mix very well to ensure there are no ‘pockets’  of flour

-Pour into a lined cake tin and bake at 180C for 20-25 minutes

-Ice, sprinkle with icing sugar, decorate with berries or leave plain and ENJOY.

 

Hope this finds you all well and enjoying the changes of season happening around us all.

Arohanui

Y

www.becominghealthy.co.nz

Crochet Cake – DF, GF & SF delight

This cake got its name after I continually made it for a series of crochet ‘catch-ups’ we were having as a safe option for the GF amongst the group.  It is in fact a very simple and delicious gluten free, diary free and sugar free cake which, if served warm, can also be used as a yummy dessert.  After having to prepare some shared food for a course the kids were attending I realised that I was yet to share this  recipe on here (well I think so anyway).  So here goes!

Straight out of the oven

Crochet Cake – aka diary free, gluten free, sugar free delight

1.5 Cups dates

1.5 Cups of boiling water

1/2 Cup Olive oil

2 eggs

2 ripe bananas – mashed

1/4 tsp ground nutmeg

1 tsp mixed spice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp GF baking powder (2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1 Cup rice flour

1/2 Cup desiccated coconut

• Soak dates in the boiling water for 10-15 mins before mashing into a smooth thick paste.  If this is still a bit watery you can heat it slightly.
• Mix in olive oil to the date paste and stir until blended.
• Add eggs and bananas to date/olive oil mixture and mix until blended fully.
• Add all the remaining dry ingredients and mix until everything is blended.
• Line a cake tin with baking paper and pour in the mixture.
• Bake at 180C for 50-60 mins or until a cake tester comes out clean.  Near the end of baking you may want to cover the cake with tin foil to allow it to keep cooking without the top getting too dark. It does take a while to get it fully baked.
• Enjoy warm with yogurt/whipped cream or allow to cool on a rack to enjoy later.

Hope this finds you enjoying lots of natural sweetness in your life.

Arohanui

Y

www.becominghealthy.co.nz