November 23, 2015

The Gluten Free Scallywag Magazine, Vol 4 & A Classic Jam & Coconut Slice

GFScallywag - Blackberry Coconut Slice & Vol 4

I'm so excited to share with you Vol 4 of The Gluten Free Scallywag Magazine! I've been working hard on this edition for over a year, intact its development spans two states, one pregnancy and the birth of one little human (who just lights up my life and makes the need for caffeine all too real!).

Yep. Volume 4 is here and I reckon it is pretty wonderful. There are recipes for all taste buds; Strawberry & Quinoa Chocolate Muffins (a personal favourite), Feta & Zucchini Fritters for those who prefer a warm breakfast, I made my man's year by making Crispy Pork Belly and Beef Bourguignon, along with friends who were more than happy to taste test the Balsamic Lamb Shanks. The Rustic Balsamic Onion & Pumpkin  Tart is a new favourite too, thanks to my Savoury Gluten Free Pastry recipe (which I'm really happy with, so light and buttery with a gorgeous crunch). Spring Risotto and a kick arse Cauliflower Soup recipe made my Mum's belly sing, being vegetarian she is my consistent 'deliciousness factor' detector.

Thanks to being pregnant at the beginning of recipe development I went a little bit nuts for cheesecake and included a whole section on them; Classic New York Baked Cheesecake, I revamped the all time blog favourite Chocolate Hazelnut Pots and the Peanut Butter, Caramel & Banana Cheesecake was a hit with my mother's group. 9 breastfeeding women surely cannot be wrong! My friend Sally  inspired the Rummy Caramel Sauce that I drizzled (with gusto) all over the Apple & Hazelnut Upside-Down Cake and my son thoroughly enjoyed the smoothie testing process. His favourite, the Chocolate Coconut & Cherry Smoothie (think Cherry Ripe in a glass!).

GFScallywag - Blackberry Coconut Slice & Vol 4GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4

So, whether you're a sweet tooth, vegetarian or a meat lover there is something within its cover pages to suit everyone.

The Gluten Free Scallywag Magazine, Vol 4 is available as a limited Print Edition (printed locally in Perth on 100% recycled paper with a gorgeous matt laminate cover, to aid in wiping off those pesky kitchen spills) or as an Instant PDF Download. You can order a copy via the blog, here.

The Gluten Free Scallywag Magazine, Vol 4 is 100% Kale Free *

GFScallywag - Blackberry Coconut Slice & Vol 4
Now, onto this classic jam and coconut slice. This is a favourite of mine, along with a few family members and now mothers group girlfriends... yeah, it's just that kind of slice. The base is a light, buttery shortbread with a hint of coconut that goes all golden before you slather it with sticky blackberry jam and spoon over some flaked almonds and coconut to go all golden and crunchy.

You can have fun switching up the jam to your favourite, apricot, strawberry or next winter I'm actually going to make the topping only and spoon it over some cinnamon apples to make a naturally dairy and gluten free crumble. Yum. Bring on winter. Ahem... and it's not even summer here in Perth (just!).

GFScallywag - Blackberry Coconut Slice & Vol 4
So, pop into your kitchen, grab a spoon, a bowl and your scales and get to baking. As that's all you need for this recipe to get into the pan and baking in your oven! Yay for minimal dishes I say!

In all the excitement you best pop over and purchase a copy of The Gluten Free Scallywag Magazine too, as there's even more deliciousness to be had if you have a copy at your house for future gluten free baking adventures.

Grab a copy of The Gluten Free Scallywag Magazine here. 

Blackberry Jam & Coconut Slice: Gluten Free Recipe

/ Serves 12-15 /
This gluten free take on the classic jam and coconut slice doesn't disappoint. A buttery coconut shortbread is hidden below a sticky blackberry jam that is covered in crisp, golden flaked almonds and coconut. It's soft, chewy, crunchy and slightly crumbly all in one delightful mouthful. If you're nut free simply swap the flaked almonds for sunflower seeds or double the coconut in the topping. 

190g gluten free plain flour
60g castor sugar
125g butter, melted
60g dessicated coconut
1/2 teaspoon gluten free baking powder
1 cup raspberry jam

Coconut Almond Topping:
100g flaked almonds
80g shredded coconut 
40g castor sugar
2 eggs, whisked

Preheat oven to 180°C. Line a 26cm x 16cm tin with baking paper. 

In a bowl, mix together the flour, sugar, butter, coconut and baking powder to combine. Press into the base of the prepared tin. Bake for 12-15minutes; the base will be a light golden colour. 

Allow to cool for 10-15minutes (this aids in the jam not lifting the top of the shortbread base while you spread it out. By all means if you're impatient and you're working with soft, spreadable jam then spread on ahead!). Carefully spread with jam. Warming the jam, so it is soft will help it spread and not lift up the base. 

Combine the topping ingredients together in a bowl and spread over the jam. 

Bake for 20 minutes, until the coconut almond topping is golden on top. Allow to cool completely in the tin. 

Cut the slice into 12-15 squares. Keeps well for 2-3days in an airtight container. 

* My gorgeous girlfriend Cat (who is a superstar mumma, babywearing know all and healthy cooking inspiration, friend and grammar queen) helped edit the magazine and during some 1am deliriousness we joked that I should put a little sticker on the back '100% Kale Free'. Funnily enough the magazine is 100% Kale Free, the same as it is 100% Fish Free, it's a fluke. We both eat kale and suggest if you want to add kale to your Gluten Free Scallywag Magazine recipes to simply swap the spinach in any of the recipes for some kale. It's good for you. It's green. #eatyourgreens

October 07, 2015

A Banana Hazelnut Birthday Cake :: Gluten & Dairy Free Recipe

Gluten Free Scallywag - Banana Hazelnut Cake

I'm honestly not quite sure where time has gone. Just a moment ago I was pregnant and living in Melbourne and now our little cookie is 10 months old (today infact and yes, that's where I've been) I feel the past 10 months have disappeared down the rabbit hole, much like Alice once did. Instead of meeting a funny cat and going on an adventure through a colourful world, I'm making funny noises at my son, learning all about his little personality and what it is like to look after a little person 100% of the time. Which, in itself is a little bit of a new colourful world. Note to self, double check recipe ingredients are in cake when small child is vying for your attention or you'll end up putting the cake in the oven without the eggs in it! Thankfully I noticed after only a minute so the cake in question was saved.

It's an amazing little world that you enter when you become a parent. I'm learning each day. I have listened to all the Mum's (and Dad's) I've known and taken on little bits of their advice, becoming a Mum in my own way, as my gorgeous husband becomes a Dad and we (try to) figure it all out together.

Gluten Free Scallywag - Banana Hazelnut Cake Gluten Free Scallywag - Banana Hazelnut Cake

This banana cake on the other hand is a little bit easier to figure out and a lot less colourful. Cue the coloured cakes for our little cookie's birthday party. Bring on the multi-coloured layer cakes I say! However, back to my rather subdued (in comparison) birthday cake... this fella (not sure when I decided it was a boy) is laced with a touch of cinnamon, but the real kicker is the toasty warmth the hazelnut meal adds to the lightness of the crumb and the flavour that fills your mouth when you take a big whopping bite. I topped this naturally dairy free cake with a slathering of sinful cream laden ganache, but apparently you can make it with coconut cream if you can't handle the dairy.

I made this cake again on my birthday, I'd run out of bananas so subbed the remaining 80g with apple puree and it was delicious. I didn't have any hazelnut meal left either so almond meal it was. Thanks to the subtle flavour of almond meal I thought I'd kick up the cinnamon by another teaspoon and voila. Another cake. Another birthday cake. Oh. I made chocolate mousse, carrot cake and cheesecake for my birthday morning tea too and watched one of my favourite movies; Grease. Such a classic. A bit like this cake.

Gluten Free Scallywag - Banana Hazelnut Cake

P.S. I've been getting back in the kitchen and working on Volume 4 of The Gluten Free Scallywag Magazine. It's coming together and if you follow me on instagram or facebook you'll have seen a few sneak peeks at what is to come. Infact, I'll be taking pre-orders soon. But now, banana cake...

Banana Hazelnut Cake with Chocolate Ganache
Serves 8-12

The cake is dairy free, the ganache is not. I made quite a thick ganache, which I would change to a thinner version next time. Teresa Cutter suggests you can make the ganache with coconut cream for those that are dairy/lactose free. Check out her notes on making ganache here. You can easily substitute your favourite gluten free flour mix for the total 210g of flours stated below. If nut free try using desiccated coconut rather than hazelnut meal. Coconut is drier though, so do watch the cooking time, it may be slightly less.

Update: I made this recipe and baked them as cupcakes. It made 15cupcakes, although if you filled them a little higher you might make 12 larger ones at a pinch (you don't want them to overflow!) and I baked them for abbot 16-18minutes. Warm from the oven and dusted with icing sugar, delicious! 

150g brown rice flour
30g quinoa flour
30g corn flour
55g roasted hazelnut meal *
2teaspoons gluten free baking powder
2teaspoons cinnamon
285g (approx 1 cup or about 3) mashed banana
150g brown sugar
125ml (1/2cup) oil - vegetable or a light olive oil is fine
2teaspoons vanilla essence
3 eggs

Preheat oven to 160 degrees Celsius. Grease (with oil if dairy free) and line a 20cm round tin with baking paper.

In a large bowl whisk together the dry ingredients; flours, hazelnut meal, baking powder and cinnamon.

In a medium bowl whisk together the wet ingredients; mashed banana, sugar, oil, vanilla essence and eggs until sugar has just dissolved.

Combine wet into dry and mix until just combined. Pour into baking tin and bake for approximately 42-45minutes. A skewer inserted should come out clean.

In saucepan bring 200ml cream to just below boiling point. Remove from heat and add in 200g finely chopped dark chocolate (I used 72% Whittakers which is dairy free). Allow to sit for a minute or two before stirring and making sure the chocolate has melted. Allow ganache to cool for an hour or three or it will run off your cake. This depends entirely on how warmth your kitchen environment is, so check it every now and then. Pour and smooth the ganache over the cake and decorate with some roughly chopped roasted hazelnuts.

*To make roasted hazelnut meal: roast whole hazelnuts for a few minutes in the warmed oven. Remove skins, cool and blitz in blender to form fine crumbs. You can also use normal hazelnut meal.

February 13, 2015

Decadent Chocolate Mousse :: Gluten Free Recipe

The Gluten Free Scallywag:: Decadent Chocolate Mousse
A little person. We created a little person. It's been just over two months and I still can't quite believe it. He is amazing. He has grown so quickly already; his little cheeks have filled out,  his arms and legs have those adorable chubby baby rolls on them. His smile is the cutest thing I've ever seen. I'm biased, but the lady at Bed Bath n Table also told me so the other day.

Life is settling down a little. My man, David and I learn more about each other and our little cookie each day. I'm attempting to slow down. I won't get this time back (nor any in the years to come, but this time full of cuddles is so special. I won't be here as often this year, but I plan on another edition of The Gluten Free Scallywag Magazine towards the end of the year. In the meantime I will continue client recipe redevelopment and food photography, hopefully, mid year after my self imposed maternity leave.

The Gluten Free Scallywag:: Decadent Chocolate Mousse

10months ago when I fell pregnant I had been planning on whipping up two things in my kitchen; chocolate mousse and tiramisu. Pregnancy put a stop to that thanks to the recipes' raw eggs. Now (yay now!) I can enjoy them! I've made this chocolate mousse a few times now. I alternate between using Whittakers 72% or 50% cocoa chocolate. Funnily enough the consensus is that that lower cocoa chocolate is somehow richer, perhaps the sweetness? I'm not sure, I'll have to make both again to confirm.

The Gluten Free Scallywag:: Decadent Chocolate Mousse