Best gluten-free brownies

 Adapted from Nigella's emergency brownies.

• Melt together
• 150 grams soft unsalted butter
• 150 grams soft light brown sugar
• 3 x 15ml tablespoon maple or golden syrup
• MIx in, sifted together: 
• 12 x 15ml tablespoons gluten-free plain flour
• 6 x 15ml tablespoons cocoa
• ¼ teaspoon sea salt flakes
• Mix in:
• 3 large eggs or equivalent eg 2 eggs, 1/4 cup apple sauce (at room temperature), beaten
• 1 teaspoon vanilla extract
• 50 grams walnut pieces
• 50 grams dark or milk chocolate chips
• Optional: 1 tablespoon ground almonds
• Bake: 15 - 20 minutes at 160 degrees fan oven.

Clementine gluten free cake

 

INGREDIENTS

Serves: 8-10

METRICCUPS

• approx. 375 grams clementines (approx. 4)
• 6 large eggs
• 225 grams white sugar
• 250 grams ground almonds
• 1 teaspoon baking powder (see NOTE below)

METHOD

1. Microwave pierced, whole clementines for 8 minutes or until completely mushy.
2. Blitz in a food processor
3.  Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.
4. Add all the other ingredients to the food processor and mix. 
5. Add the pulped oranges.
6. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. Remove when cold
7. If using lemons, increase the sugar to 250g / 2¼ cups and add a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Gluten-free Christmas cake

 After years of trying to adapt my mother's marvellous Christmas/wedding cake recipe, I think I've finally found one, adapted from The Gluten Free Alchemist. This makes an eight-inch square cake, cooked in a silicone tray.

Ingredients

500g dried fruit – I used:

·         50 g currants

·         150 g raisins Flame raisins are extra juicy

·         100 g sultanas I used Turkish sultanas

·         50 g cranberries

·         50 g glacé cherries cut into quarters (I used Morello glacé cherries)

·         75 g dried apricots chopped

·         75 g dried prunes chopped

·         50 g dates, chopped

·         3 large tablespoons marmelade

100g chopped/flaked nuts of choice – I used:

·         Ground chestnuts/almonds/other nuts

·         50 ml lemon/orange juice

·         100 ml  cold brewed tea or apple/orange juice)

Cake Sponge – dry ingredients

·         90g gluten free flour

·         1 tsp psyllium husk 

·         ½ tsp GF baking powder

·         1 tsp mixed spice powder

·         1 tsp ground cinnamon powder

·         ½ tsp ground cloves

Cake Sponge – the rest

·         140 g unsalted butter or Stork margarine, melted

·         1 tbsp treacle

·         110 g brown/white sugar, mixed

·         2 large eggs UK large – lightly beaten/ 6 tablespoons chick pea water - vegan!

Instructions

I now warm all ingredients together, except for eggs and dry ingredients, until the butter is properly melted. Leave to cool, then add eggs and then dry ingredients.

Adding 1 tablespoon ground flaxseed, 1 tablespoon chia seeds and one third cup of apple sauce makes the cake moist.

Cooking time 1 - 1 1/2 hours in a square silicone tin.

1.            Weigh the fruit and nuts and juice and zest into a large bowl and add the booze and vanilla.

2.    Stir through, cover the bowl and leave to soak for about 24 hours at room temperature, stirring occasionally.

3.    Prepare your cake tin – Double line an 8 inch (20 cm) cake tin (at least 3 to 4 inches (8 to 10 cm) deep) with good quality non-stick baking parchment. (I cut a wide strip long enough for the circumference and folded it in half lengthways to make a double layer). And base-line with a 2 circles of parchment (pre-cut).

4.    Mix the dry ingredients together and set aside (TIP : Weigh into an airtight container and shake vigorously)

5.    Pre-heat the oven to 150 C/300 F/Gas 2. (If using a fan oven – set to 130 C)

6.    In a very large mixing bowl and using a whisk, beat together the butter, treacle, sugar(s) and eggs until evenly combined.

7.    Add and thoroughly stir in the dry ingredients and fruit.

8.    Transfer the mixture to the lined tin and smooth the top.

9.    Bake for 1½ to 2 hours until a skewer inserted into the centre comes out clean and the cake feels firm to the touch.

10.  Remove from the oven and leave to cool completely in the tin.

11.  Once cold, carefully take the cake from the tin (be sure to remove the baking parchment from the bottom of the cake also) and place on fresh baking parchment.

12.  Pierce the cake with a skewer all across the surface.

13.  Using 50 ml apple brandy/booze of choice/cold tea, brush the cake all over and drizzle or syringe it into the skewered holes.

14.  Once the liquid has been absorbed, wrap the cake tightly in a double layer of baking parchment and a double layer of foil.

15.  Store in an airtight container if possible.

16.  ‘Feed’ the cake every couple of weeks (about 3 to 4 times) with a couple of tbsp booze or cold tea to give both moisture and maturity, being sure to wrap tightly before further storing.

17.  Ensure at least a week between the final feed and covering in marzipan and icing (to give the surface time to dry fully).

 

Red bean chocolate cake - from Australia

• Easy red kidney bean cake from Australia.
• 
  
• 420 g canned kidney beans drained
• 1 tbs coffee (liquid)
• 1 tbs vanilla extract
• 70 g cocoa powder unsweetened
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 125 g butter
• 5 egg
• 180 g sugar

Method:

• In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4Add bean mixture and process or beat until combined.
• STEP 5Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.
• Notes  It does rise quite a bit, but seems to deflate once it's out of the oven. You can use white beans and replace the cocoa with coconut flour (or finely ground coconut). Last time I made it I topped it with a choc butter icing as well. Water can substitute coffee.

Gluten free carrot cake from GLUTENFREECUPPATEA

Carrot cake recipe from glutenfreecuppatea:

For the cake

1. * 150ml vegetable oil
2. * 2 eggs
3. * 140g soft light brown sugar
4. * 170g gluten free self raising flour
5. * 2 tsp cinnamon
6. * 2 tsp all spice
7. * 1 tsp bicarbonate of soda
8. * 140g carrots, grated
9. * 30g walnuts, chopped
10. * 30g pecans, chopped
11. * 1 orange, zest and a few tbsp of juice

For the icing

1. * 200g dairy free cream cheese (I use Tofutti)
2. * 50g dairy free spread
3. * 90g icing sugar, sifted (I often end up adding a little more but I think this is a good starting point)
4. * pecan and walnuts, crushed (for decoration on top)

Instructions

1. 1) Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
2. 2) Preheat the oven to about 180C/160C Fan.
3. 3) Whisk together your oil and eggs.
4. 4) Mix together your sugar, gluten free flour, cinnamon, all spice and bicarbonate of soda in a large bowl.
5. 5) Add to your bowl the grated carrot, a few tbsp of the juice from your orange (optional) and the orange zest, chopped pecans and walnuts and the egg/oil mixture. Then mix thoroughly with a wooden spoon.
6. 6) Pour/spoon into your loaf tin and bake in the middle of your preheated oven for around 50 - 55 minutes, or until a skewer comes out clean. Leave the cake to cool in the tin.
7. 7) Whilst your gluten free carrot cake cools, make the icing. Beat together all your icing ingredients in a bowl, ensure your icing sugar is sifted and you might also choose to add some more icing sugar if you want a thicker consistency (I usually make my icing by hand but you can use an electric whisk if you prefer).
8. 8) Spread over the top of your completely cooled gluten free carrot cake and then liberally sprinkle with crushed pecans and walnuts.
9. 
   

Gluten-free cheesecake or avocado lime pie

Base (can double quantities for larger tin - this gives a 1cm thick base in a 20cm tin)

100g dates
60g whole almonds
25g desiccated coconut
25g chopped dark chocolate, optional

Chop all together in food processor. Add 50g coconut oil or butter, melted and cooled

Cheesecake topping

1/2 284ml pot Guernsey thick cream (or whipped double cream)
225g pack cream cheese
1/5 tin condensed milk or to taste
juice and zest of one large lime

Avocado topping:

Whizz 2 ripe avocadoes with juice and zest from 2 limes, a pinch of salt and 75g honey until smooth. Pour over crust, chill for 3 - 4 hours or overnight.

Gluten free chocolate cakes and desserts

Chocolate cake - with red kidney beans!!

50g cocoa powder
400g can red kidney beans, drained and well rinsed
125g brown sugar
75ml coconut oil (or another odourless oil like sunflower)
100g (rice) flour (I used normal plain white and it turned out top notch)
3 large eggs (VEGAN – crush 1tbsp of chia seeds in your pestle and mortar, or use chia powder, and add enough water to just cover the powder. Set aside for minimum 10 minutes for it so soak up)
pinch of salt
1 1/2 tsp baking powder
1 tsp vanilla extract
Method:
Preheat the oven to 180c/Gas Mark 4.
Lightly oil a 20cm cake tin (preferably springform, otherwise use greaseproof paper) and line the base with greaseproof paper/baking parchment.
Blend the oil, beans, egg or egg substitute and vanilla essence in a blender.
Sieve together the cocoa, baking powder and sugar.
Pour the liquid mix into the dry mix and whisk until combined.
Pour the mixture into your cake tin evenly.
Bake for 20-25 minutes – check it, and whisk it quickly out of the oven as soon as your skewer comes out only just clean. This is best slightly underdone, not overdone!

Dark chocolate gluten-free cake - a little crumbly but very good and chocolatey

Grease and line 2 7 inch tins, heat oven to 180 degrees Mark 4

100g of dark chocolate, 70%, broken into pieces, melted with
200ml of whole milk

225g of light muscovado sugar and
75g of unsalted butter, soft, creamed together,then add
2 large eggs, beaten
vanilla extract, 1 generous splash

fold in, sifted together:
25g of cocoa powder, good quality
125g of rice or gluten-free flour
1 tsp baking powder, gluten free
1 tsp bicarbonate of soda, gluten free
1 pinch of salt

Bake 25 minutes until skewer comes out clean.

Sandwich with fudge icing: boil together 2 cups sugar, 1/4 cup cocoa, 2 large tablespoons butter and 1/2 cup water or milk to soft boil stage. Beat until starts to crystallize and lose its gloss. Pour over.

These recipes are from Gluten Free Goddess.

First, gluten free chocolate cake with cream, chocolate and eggs - no nuts. Make the day before if possible:

1 cup whipping cream
2 1/2 cups high quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder with maca, for dusting

Instructions:

Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside. 

In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.

Dust the cake with a sifting of cacao powder with maca. 

Cook time: 1 hour

Yield: 18 thin slices- this cake is super rich!

Then Nirvana slices - coconut, biscuit crumbs, almonds, condensed milk

1/2 cup butter or vegan buttery stick, such as Earth Balance
1 1/2 cups gluten-free chocolate cookies, processed into crumbs
1 cup (heaping) semi-sweet or dark chocolate chips
1 cup sweetened flaked coconut
1 cup chopped roasted almonds (I used salted because I like a sweet and salt combo)
1 14-oz. can sweetened condensed milk

Instructions:

Preheat the oven to 350ºF.

Place the butter in a 9x13-inch baking pan and set it in the oven until the butter is melted. Tilt the pan to coat the bottom evenly.

Sprinkle the cookie crumbs in the buttered pan and toss them to coat; press them into a layer. Pour the condensed milk in the pan. Add a layer of chocolate chips, then a layer of coconut, then almonds. Using the back of a spatula, press the mixture firmly into the pan.

I usually sprinkle a few extra chips on the top, and gently press them in. Why not?

Bake at 350 degrees F for about 20 to 25 minutes, until set.

Cool completely on a wire rack. Chill before cutting.

Makes 15 to 20 bars.

I usually mix it up and cut some larger, some smaller. And I always cut up a couple of "tiny bites" to wrap and freeze for a small, quick treat - when I crave something sweet, but don't need much.

And Brownies:

5 ounces high quality 60-70% cocoa dark chocolate

1/2 cup organic coconut oil

1 cup light brown sugar (not packed)

1/2 cup almond meal

1/4 cup sorghum flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 organic free-range eggs, beaten

1 tablespoon bourbon vanilla*

Optional:

1/2 cup chopped pecans or walnuts, if desired

Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with parchment paper.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.

Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

Yield: 16 servings

*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

More chocolate cake recipes here: