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

Posts tagged ‘loaf’

Gluten-free, Dairy-free and Egg-free Pumpkin Cake

pumpkin cake

 

Pumpkin is very cheap here at the moment. Seeing as it is winter, it’s great for pumpkin soup but today on this very rainy and cool Saturday I felt like something a little sweet. We found that this cake was more like a muffin/date loaf in texture. I thought it a little sweet and would probably reduce the white sugar a bit next time, but others in the house were happy with it. I’d also probably cook it in a loaf tin too. Here is the recipe as I cooked it today. If you prefer less sugar then I’d suggest you reduce the white sugar component.

Ingredients

115 g dairy-free margarine (I used Nuttelex, but you can use butter if you are not dairy-free)

120 g brown sugar

120 g caster sugar

40 ml water  mixed with 1 teaspoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if you can eat them)

210 g cooked pumpkin

230 g gluten-free self-raising flour (check there is no soy flour for soy-free)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

small handful chopped walnuts or other nuts (optional)

Method

1. Make sure that the pumpkin is cooked until just done. Drain in a colander and cool in the fridge. Puree with a blender or food processor.

2. Beat the margarine/butter, sugars and egg replacer/egg with electric beaters until well mixed.

3. Add the pumpkin puree and beat well.

4. Sift the flour and spices together and add to the mixture. Fold in well with the nuts (if using).

5. Place into your tin of choice (I used a small ring tin this time) and bake at 160 C fan-forced (180C/350 F conventional) oven until a skewer inserted into the middle comes out clean. Mine took 35 minutes. It will take longer if done in a loaf tin.

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Gluten-free, Egg-free and Dairy-free Date Loaf

The weather is hot in Brisbane today but, when it cooled a little this afternoon, I managed to make this date loaf without wilting too much:

Ingredients

115 g chopped dates

150 g dairy-free margarine (I used Nuttelex – for non-dairy-free you could use butter)

115 g brown sugar

290 ml water

225 g gluten-free self-raising flour

1/2 teaspoon ground cinnamon

2 teaspoons No Egg egg replacer (or use EnerG). If you can eat eggs use 2 eggs and reduce the water volume to 250 ml

60 g chopped walnuts (optional)

Method

1. Place the dates, margarine, brown sugar and water into a medium sized saucepan and place over medium heat. Once it has come to the boil, remove from the heat and allow to cool.

2. Combine the flour, cinnamon, egg replacer and walnuts in a bowl.

3. Add the cooled date mixture to the dry ingredients.

4. Place into a greased loaf tin. For this amount of mixture I used a 21 x 11 cm loaf pan and a 14 x 7 cm mini-loaf pan.

5. Bake at 170 C fan-forced (190 C/375 F conventional oven) until a skewer inserted into the centre comes out clean. For the small tin it took 20 minutes and the larger pan took approximately 35 minutes.