Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for February, 2013

Gluten-free, Egg-free and Dairy-free Apple Crumble Cake

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I was cleaning out my ‘recipes to try’ folder last weekend and came across this recipe for an Apple Crumble Cake. It wasn’t gluten-free or egg-free and was on a very yellowed piece of paper so it was obviously some time since I wrote it down. I have no recollection of where I got the recipe but it sounded so yummy that I thought I’d have a go. I made it with dairy, but a suggestion for dairy-free modification is listed also (I have now made it without dairy – the substitution is below). It’s a little time consuming to make but it’s well worth the effort.

Ingredients

300 g gluten-free plain (all-purpose) flour (I used Orgran) + a tablespoon full

225 g caster sugar

pinch salt

150 g butter (use Nuttelex or another dairy-free margarine for dairy-free)

100 g walnuts, chopped (if allergic to nuts, just leave them out)

85 g brown sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon gluten-free baking powder

1/4 teaspoon baking soda (bicarbonate of soda)

190 g natural yogurt or buttermilk (for dairy-free use rice milk plus 2 teaspoons lemon juice)

40 ml water + 1 teasoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if not allergic to eggs)

2 teaspoons vanilla extract

3 large or 4 small apples (I used 4 small pink lady apples)

Method

1. In a food processor mix the flour, caster sugar and salt. Add the butter and process until the mix resembles fine breadcrumbs.

2. Spoon 150 g of this mixture into a separate bowl and add the chopped nuts, brown sugar, cinnamon and nutmeg and mix well. Set aside.

3. To the rest of the mixture in the food processor, add the baking soda and baking powder and mix well. Add the yogurt, egg replacer and vanilla and process until it is mixed well.

4. Peel, core and chop the apples into 1 cm cubes and toss in the small spoon of flour.

5. Add the apples to the cake batter and mix.

6. Spread the cake batter into a lined 22 cm springform tin. Top with the nut crumble and press the crumble into the batter lightly.

7. Bake at 160 C (fan-forced) or 180 C/350 F (conventional) oven for approximately 50-55 minutes, or until an inserted skewer comes out clean. Allow to cool. We ate ours a little warm with some whipped cream.

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Gluten-free, Egg-free, Dairy-free Lemon Coconut Cupcakes

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Just recently I was looking at a recipe in a magazine which was eggless, and it asked for the shortening to be melted before use. I decided to try this idea out and make coconut lemon cupcakes and they work just fine. I prefer the flavour of butter in mine as I can eat dairy, but I have also tried these with dairy-free margarine and they work okay too. Here’s the recipe:

Ingredients

125 g butter (or use Nuttelex or other non-dairy margarine for dairy-free)

180 g caster sugar

1 teaspoon vanilla extract

40 ml lemon juice

2 teaspoons lemon zest

180 ml coconut milk (you can use rice milk or dairy milk, but the coconut milk gives a lovely flavour)

250 g gluten-free self-raising flour*

100 g fine dessicated coconut

Method

1. Melt the butter or margarine and allow to cool.

2. Cream the sugar, vanilla extract and melted butter/margarine with electric mixers.

3. Measure the flour and coconut into a bowl and mix well to combine.

4. Mix the coconut milk with the lemon juice.

5. Add the flour/coconut mix alternating with the coconut milk/juice. i.e. add 1/3 of the flour to the butter and sugar mixture and fold in, then add 1/2 the milk mixture, then 1/3 of the flour, the rest of the milk mixture, then the remaining 1/3 of the flour.

6. Spoon into cupcake cases and cook at 160 C fan-forced (180 C/350 F conventional) oven for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Ice with lemon icing if desired:

Sift 140 g of gluten-free icing sugar (powdered sugar) into a bowl. In a separate bowl cream together 60 g of butter (or dairy-free margarine) with 2 teaspoons of lemon juice using electric mixers. Gradually mix in the icing sugar.

* In Australia, gluten-free self-raising flour is sold in most supermarkets. If you don’t have access to it, you can make self-raising flour using 150 g plain (all-purpose gluten free flour) sifted with 2 teaspoons of gluten-free baking powder.

Gluten-free, Egg-free and Dairy-free Armenian Nut Cake

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We’ve had an interesting time with wild weather in South East Queensland due to an ex-cyclone whipping through here. We had riverfront views for a few days and lost power, but thankfully were not flooded. Now that the power is back and the floods have receeded it’s time to bring out an old favourite. When I was a matron of honour for my friend’s wedding some years back, at the bridal shower we all contributed a recipe for the bride. This was one from a mutual friend and it was easy to make gluten-free.

Ingredients

200 g brown sugar

375 g self-raising gluten-free flour*

150 g Nuttlex or other dairy-free margarine (or butter if you can have dairy)

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground nutmeg

80 ml water mixed with 2 teaspoons of Orgran No Egg (egg replacer)

125 ml rice milk (or dairy milk for non-dairy-free)

150 g chopped walnuts

Method

1. Mix brown sugar together with flour and add the margarine. Process in a food processor until the mixture looks like fine breadcrumbs. If you don’t have a food processor, rub the margarine in with fingertips.

2. Press 230 g of this mixture into a greased and lined 22 cm springform tin.

3. Stir the baking soda and nutmug through the remaining flour mixture.

4. Make a well in the centre and add the milk and egg replacement mix. Stir gently to combine then pour over the base.

5. Sprinkle with the walnuts and bake at 160 C fan forced (180 C/350 F conventional oven) until a skewer inserted in the centre comes out clean. Mine took 40 minutes.

5. Cool in the tin and serve at room temperature.

This cake is best eaten the day it is made. It will be okay the next day, though slightly drier, but don’t keep it after that.

* I was out of self-raising GF flour today but used plain (all purpose) flour and added in 5 teaspoons of GF baking powder.