Posts tagged ‘Gluten free cakes’

October 21, 2012

Gluten free rice flour cake, okara base

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

20121022-090821.jpg This cake is amazing.

It has

NO SUGAR

 NO MAPLE SYRUP

 NO HONEY

but it’s still sweet and yummy! The secret is

DATES!

I was reading some raw recipes, and they were using dates as sweeteners. Thought I would try some in my cooking too! I’ve made Dates and walnuts muffins before but in that recipe, I did add raw sugar.

This cake is completely sugarless, but sweet enough for Yumi and me, and you can eat it guilt free 🙂

 

The base is okara, a residue you get when making soy milk. (Read more about OKARA from Wikipedia)

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin (from Wikipedia), and in Japan it is considered as a “Diet food”, because they are filling and can be used as an alternative for meat. It is not easy to find okara in Australia, but I was lucky because my friend gave me a bagful of frozen organic okara. This was a great opportunity for me to try lots of okara recipes, and this rice flour cake turned out to be a favorite for Yumi.

 

Ingredients (I used a 22cm round cake tin)

-260g Okara, fresh

-120g Rice flour

-10g Organic cocoa

-1 Tablespoon Aluminum free Baking Powder

-4g Agar powder

-160g water

-130g Chopped dates and walnuts (the ratio is up to you, the more the dates, the sweeter it becomes)

 

Method

Step 1: Mix everything in a large bowl, pour into a lined cake tin and bake in 180C oven for 20min.

 

It’s so simple, but  tasty! Yumi ate about a quarter of the cake already.

 

Agar powder must be something new to some people, so here is a description from Wikipedia. It is made from an algae, and although it saids “is a gelatinous substance”, don’t use gelatin as a substitute. It will not be vegan and it works differently. Agar works as a binder for this cake. I made it without it and unfortunately the cake did not keep its shape. If you don’t have to make it vegan, I would suggest to substitute 1 egg for agar, rather than gelatin for this recipe.

 

Please try it when you come across okara! I am sure you can make this using firm tofu as a substitute for okara. Will try it myself and let you know!

 

ENJOY 🙂

 

 

June 25, 2012

Very Easy Chickpea Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When I was organizing a bake sale to raise money for children affected by the earthquake in Japan, one of my playgroup mother told me that her daughter was allergic to flour. That makes it very difficult for her to eat cakes, so I tried to bake something  that she could eat that looked and tasted like every other sweets that is sold at a bake sale.

Yes, this cupcake is made from chickpea, and does not use any flour at all.

It is easy to make, just mix everything in the food processor and it’s done!

Just a  quick warning before you start, it does contain eggs and nuts, so it may not suit children with egg allergy and nut allergy. Also, when you are purchasing chocolate, make sure that they are gluten free. You can buy gluten free chocolate at health food shops, so just give a quick check!

Ingredients (to make 10 regular cupcakes)

-1 can Organic chick peas (when drained, about 240g)

-150g gluten free white chocolate

– 3 eggs

-100g Organic raw sugar

-50g Dried Apricots

-50g Almond meal

-1t Aluminium free Baking powder

Method

Step 1: Melt white chocolate in microwave, Heat the oven at 180C, Line baking tin with paper

Step 2: Mix all the ingredients in a food processor for 45-60sec, or until everything is combined, Divide the mixture into baking tin and bake on 180C for 15-20min, test with a skewer to make sure it’s cooked.

Simple? Yes.

Tasty? Yes.

Much sweeter than what I usually make, but the taste was yum 🙂 For Yumi, I might cut out the sugar and add extra apricots and coconuts. You can prepare your own chickpea, you would need about 1 cup cooked chickpeas(240g). Hope you like this recipe 🙂

February 17, 2012

Bake sale

by KK

Hi this is KK,  Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is a note from last year, when my playgroup mother friends supported me to raise funds for the Earthquake/Tsunami affected children in Japan. They donated a lot of winter clothing and toys for the children as well.

 

20120217-220745.jpg I made “healthy as possible” sweets using organic ingredients. The most popular one was Egg tarts (you can see them in the front) and Rice flour chocolate chiffon cake.

Thank you soooooo much for all your support, and I hope I can organize another one in the near future!

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