Posts tagged ‘Gluten Free’

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 🙂

 

 

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October 13, 2012

Gluten free banana cake, revised version

by KK

 

 

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

Thank you for visiting my blog.

20121013-111042.jpgI tried making gluten free banana cake again, this time without corn flour. Better to keep recipes simple as possible.

Worked really well, Yumi is eating her second slice already:-)

(20 min after the cake is out of the oven)

 

It is bigger, because the total weight of the banana was 190g instead of 160g, and I had to moderate other ingredients to match it.

 

As a conclusion, corn flour can be omitted, didn’t realize much difference (although something could have happened 2-3 days after baking, we ate all ours before we could see the change in texture, taste etc)

 

The key would be the sweetness/ripeness of the banana. Make sure they are brown and soft when you are cooking this cake. I usually buy ripe bananas and stock them until they go spotty to brown. It is easier to mash and handle too!

 

Ingredients (for my 20 cm stick free tarte tin, non greased, non lined)

-190g banana, very ripe, mashed

-3 Tablespoon Organic raw sugar

-80g cold press oil (I used rice bran oil)

-90g water

-190g Rice flour

-2 Tablespoon Aluminum free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour,  BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 20 min, or until a skewer comes out clean.

 

The cooking time will depend on what kind of cake tin you use. If you use a pound cake tin, it will take longer for the center part to cook. This is why I prefer to cook “flat”  or “mini” cakes, because the cooking time is much shorter. Same with my other recipe, if you don’t have allergies, I really recommend adding walnuts to this recipe. It adds flavor and texture!

 

ENJOY 🙂

 

 

October 4, 2012

Gluten free, soy free cookie

by KK

Gluten free cookie.
Trying new recipes in the kitchen today. Hope to share the “no mistake” recipe soon!

20121004-150542.jpg

20121004-150601.jpg

April 17, 2012

Gluten Free Cookie

by KK

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

Thank you for visiting my blog.

My daughter Yumi has been teething for the past few days, and she is having a very picky appetite. No more muffins, as she prefers to bite on something harder. I have been giving her non-salt low-fat crackers, but it has come to a point that she is eating too much of it, so I decided to make something for her  myself.

 It is a cookie made from rice flours! Because it doesn’t contain any butter, it is crispy and crunchy in a way. I hope she likes it. This recipe is gluten free, no-egg, no-butter, and no-sugar, so it’s great for everyone! I hope you enjoy it too!!

 

Ingredients (will make about 40 bite-size cookies)

-100g Rice flour

-50g Glutinous  rice flour

-20g Organic cocoa powder OR 20g Almond meal

-5g Aluminium Free Baking powder

-1 pinch salt

-2 Tablespoon Maple Syrup

-2 Tablespoon Oil (I used Extra virgin olive oil)

-1/2 to 2/3 cup boiling water

Making it is so easy, and the best part is you don’t have to rest it!

Step 1: Put all the ingredients except boiling water in a food processor and mix for about 30 seconds, until everything is blended. It may be crumbly but take it out in a large bowl.

Step 2: Add boiling water little by little, beating well each time with a wooden spoon until the dough becomes like your earlobe.

Step 3: Roll out about 3mm thick, cut out into desired shape and bake in pre-heated 170C oven for 10 to 12 min.

As you can see from the photo, I made half almond and half coco. This will keep in an airtight container for about a week, but I don’t think it’ll last that long because they taste great!

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