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.



A couple of recipes



After a weekend away with the family and not getting back to tea time this evening due to road closures I thought I would do a quick and easy post on here with a couple of easy recipes.  I have modified these as we have been sugar free – remember that I still use fresh fruit though 🙂 – and in our attempts to limit the additives in our lives.  The first one is the Ugly Muffins recipe which I posted on my recipe page.  I have changed this one to a GF version which even himself eats so all good there 🙂  The second is the bread recipe I use to make our loaves every couple of days for those who aren’t GF in the house.  I am an extremely lazy cook it has to be said, again, so these recipes really are easy to fit into your daily lives.  Enjoy.

Ugly Muffins – The GF version 🙂


You need:

4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 finely diced apple with the skin left on

2 Tb olive oil

2 tsp vanilla essence

1/2 cup brown rice flour

1/4 cup cornflour

1/4 cup ground almonds

1 egg

1/2 tsp mixed spice

1/2 tsp baking power (I make my own 2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.

Basic Bread – makes one loaf

You need:

2 cups tap hot water

2 cups white flour

2 cups wholemeal flour

1/2 tsp dried yeast

– Put water into a large jug or bowl and add the yeast without stirring. Leave until it is ‘bubbly'(usually just a few minutes)

– mix yeast and water then add flour in.

– mix initially and then give a quick knead on a floured bench until all the dough is cohesive.  You may need to add more flour if the dough is sticky (this can depend on the type of flour used)

– put dough back into the bowl and cover.  Leave to rise for 2 hours

– Give the dough another quick knead on a floured bench and shape into a loaf.

– Put loaf shaped dough into your floured loaf tin.  Cut into the dough along the top – 1 x length-wise and 5 x width-wise

– Bake at 200 C  for 40 mins (from a cold oven) or until golden.  Turn out to cool on a rack and cover.  The base should sound hollow when you tap it.