Cake for one!

A really easy cake for one, despite being sacrilege if microwaved, although it can be baked in the oven.

Ingredients:
3 tbsp flour either white or 1 tbsp Gluten free plain flour or ground almonds
1/4 tsp baking powder
Pinch of salt
1 tbsp Demerara or golden granulated sugar
1 tablespoon water
2 tsp water
2 tsp of either oil, melted margarine or applesauce
1/4 tsp pure vanilla extract

Choose a variation of your choice:

Cinnamon and pecan:
A pinch of cinnamon (choose to suit your taste)
2 pecan halves
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Coffee and Walnut:
1/2 tsp of dissolved expresso or strong coffee solution
2 walnut halves
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce/pureed apple the latter two for a fat-free version if desired
tiny pinch salt

Chocolate:
1/4 tsp cocoa
3 crushed hazelnuts
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Cherry and Macadamia
1-2 chopped cherries
2 crushed Macadamias
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Method:
Preheat to 330 F.
Combine batter dry ingredients and mix well.
Add wet and mix until just mixed. In a tiny bowl, combine all
filling ingredients.
Fill a greased muffin tin or a ramekin or mug, if using the microwave 1/2 way with the batter.
Sprinkle on two-thirds of the filling, then spoon the remaining batter on top.
Finally, sprinkle on the rest of the filling.

Cook 12-13 minutes in the oven, or approximately 1 minute in a microwave.

N.B. Microwave times may vary depending on the wattage power of the microwave.

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Tru3 J0y
Posted from WordPress

Golden syrup, vanilla, oat, banana cake

Ingredients
200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour

Method
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.

2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.

3, Add syrup, vanilla extract, eggs and cinnamon and mix well.

4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.

5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.

6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.

7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.

8, Once cooked remove from oven place on a cooling rack to cool.

9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.

Tru3 J0y
Posted from WordPress

Banana syrup cake

Ingredients
200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour

Method
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.

2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.

3, Add syrup, vanilla extract, eggs and cinnamon and mix well.

4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.

5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.

6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.

7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.

8, Once cooked remove from oven place on a cooling rack to cool.

9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.

Tru3 J0y
Posted from WordPress

Rosemary socca Gluten free bread

~ Rosemary socca bread ~

~ Gluten free Chickpea/Gram flour ~

~ originates from Nice, French Riviera & Genoa, Italian Riviera ~

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English: Socca, just coming out of the oven an...

English: Socca, just coming out of the oven and served hot, in the old town of Nice (Vieux-Nice), on the French Riviera (Alpes-Maritimes, France). Français : Socca sortant tout juste du four et servie chaude, dans le Vieux-Nice (Alpes-Maritimes, France). (Photo credit: Wikipedia)

 Socca is an uncomplicated traditional delicious bread peppery-hot, with a gorgeous rosemary smell and flavour.

Traditionally baked in a wood-burning oven using a copper pan, and now very hot oven at home.

Gluten free therefore ideal substitute for cereal and grain based breads.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~ Preparation time ~ 10 minutes

~ Cooking time ~ 9 – 11 minute

~ Serves  ~ 6 – 8
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~ Ingredients :

450 grams/ 1lb Chickpea or gram flour now available in most supermarkets, health food, Indian and Middle Eastern
shops
600 ml warm water
150 ml virgin olive oildivided into two cups with 75 ml each
large handful of washed and dry fresh rosemary leaves or optional variations below the recipe
1 teaspoon baking powder – optional not traditional bread is lighter with it
1 teaspoon freshly ground rock salt
2 teaspoons freshly ground mixed peppercorns

~ Equipment:

  • Large mixing bowl
  • Oven proof dish to prove and bake in
  • Whisk
  • Pastry brush
  • Metal spoon
  • Teaspoons
  • Measuring jug
  • Two cups
  • 50 cm round stone dish or similar

~ Method to make the Chickpea batter:

  1. Sift the chickpea flour into a large mixing bowl.
  2. Adding the pepper, salt, baking powder.
  3. Make a well in the middle slowly pouring in the water – whisking constantly to eliminate lumps.
  4. Then slowly stir in half the olive oil mixing in thoroughly until the dough is runny.
  5. Add the rosemary or any other additional ingredients
  6. Cover with cloth and leave in a warm place overnight or set aside while the oven warms – if you do not have time or patience!

 

~ To bake:

  1. Preheat oven to very hot 240C or 470F or Gas mark 9.
  2. Heat a dry, round 50cm (20 inch) stone dish, or equivalent, for about 5 minutes.
  3. Remove to brush oil evenly over the hot dish.
  4. Pour in the batter, spread thinly.
  5. Place straight in oven while dish is hot.
  6. Bake for 8-10 minutes until bread is firm and starting to brown.
  7. Remove the socca bread from the oven.
  8. Brush top lightly with olive oil.
  9. Place under a hot grill until the top turns a golden with brown tips.
  10. Slice into wedges and serve hot.

~ Variations to add into the batter:

  • finely chopped onion
  • sun dried tomatoes
  • capsicum
  • chopped black olives
  • Substitute fresh rosemary for fresh thyme, oregano or basil.

~ Variations to serve:

Salad  ~ Boiled egg, fish, olives, tomatoes,  spicy salad leaves

Buffet ~ Serve with dips, anti-pasti, cold meats

Pizza base ~  add preferred toppings  such as tomatoes, olives, cold meats, halloumi, feta or ricotta cheese, thinly sliced vegetables such as artichokes, seafood and herbs.

Autumnal A’s Pumpkin soup: https://sharonac72.wordpress.com/2012/08/25/as-simple-autumnal-pumpkin-soup/