A little news & a teacake...

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag

It’s been quiet around here of late. I’m sure you’ve noticed my (and the recipes) absence since March. It’s not because life has been quiet .... oh no, quite the contrary, but I’ll fill you in on some of the in-betweens later as I want to jump on to the news that has me busting out of my pants - quite literally -

I’m pregnant!

Over halfway and all is going well. I've ditched the jeans and my winter wardrobe consists of a lot of current in season leggings (thank goodness) and I can say with some certainty that I’ve not had any cravings, well not weird ones at least. I’ve always eaten what I’ve craved so it’s a bit hard to tell if I’ve wanted anything more than normal. Having said that I can say that I ate a heck of a lot of toast for the first 15+ weeks - apricot jam and gluten free vegemite were my toppings of choice, separately, obviously...

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag
Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag
Gluten Free Scallywag - 20weeks Pregnant

My man and I are super excited to have this little cookie become a part of our lives and are looking forward to everything that he or she (we’ve not found out, we both like a good surprise) will bring to us. As you can see from the above photo taken at my friend's farm a few weeks ago we're quite excited and I, as usual am cracking up in photos!

One of the biggest changes apart from little cookie’s impending arrival toward the end of the year is that we’re going home.

That’s right Perth, we’re coming back!

Friends, that means the testers will be yours to come and eat and lovely readers, that means that perhaps we’ll meet up for coffee one day, or hell, I might even ask a few of you over to eat some of those testers too!

We have absolutely loved our time here, in Melbourne these past few years, but we always knew that Perth would be home when we started our family. The beach, our families, the overabundance of sunshine and the proximity to our favourite place, Margaret River, would always be what we wanted our child to know as home, as we have.

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag

This teacake with its

buttery almond crumb that is studded with tart raspberries and the earthiness of cacao nibs

is the perfect not too sweet treat to enjoy with a cuppa. With my expanding belly I enjoyed a couple of small slices with vanilla yoghurt this past weekend as my man and I went over the inventory for our move in early September. Now, go, make and eat this little cake, I think I might indulge in another slice when I get home...

Oh, and let me know, if you live in Perth, would you be interested in popping round for coffee and eating some of my tester cakes from the blog and magazine? 


Raspberry & Cacao Nib Tea Cake

Serves 8

This teacake was adapted from the ever wonderful Donna Hay.  I've converted it to gluten free and have reduced the sugar content as I have been with all recipes these past 18+months. By all means you could up the sugar to the original 90g of brown sugar rather than raw. I buy natural almond meal in bulk, natural in the sense that they're not blanched almonds that have been ground. You can of course use the more widely available blanched almond meal that is a lot lighter and this will also lighten the cake.

ingredients

90g butter, softened

70g raw sugar, or castor sugar + 2tsp for top

2eggs, lightly whisked

110g almond meal

35g plain gluten free flour

1/4tsp gluten free baking powder

1tsp fine orange rind

2tblspn cacao nibs or finely chopped dark chocolate

1/2 cup fresh or frozen raspberries (if frozen do not thaw)

method

Heat oven to 160degrees celcius. Grease and line a2 8inch round cake tin.

In a food processor blitz the butter and 70g sugar to combine. 

Add in the eggs, almond meal, gluten free flour, baking powder & orange rind. Pulse until just combined. Pour into the prepared tin and smooth out the top.

Top with raspberries and press them in gently. Sprinkle with cacao nibs and remaining 2teaspoons of sugar.

Bake for approximately 36-40minutes until a skewer inserted comes out clean. Allow to cool.

Serve warm or at room temperature with cream or vanilla yoghurt.


Little Chocolate Strawberry Cakes: Gluten Free Recipe

Little Chocolate Strawberry Cakes

Many, many moons ago I used to babysit three adorable children that lived across the road from me in Perth. Many an afternoon was spent talking to their Mum and playing with the kids as she whipped up spaghetti jaffles (I'm still not a fan) or chocolate chip cookies (umm... BIG fan!), I remember the two eldest loved watching their Mum cook. You could see in their eyes that they knew yummy food was coming and, in the case of the chocolate chip cookies,

bowl licking was coming

. Now, my Mum taught me how to properly scrape a bowl of 98% of the batter, but I've still never seen a cleaner un-clean bowl from baking as I did at their place and the chocolate coated smiles were proof enough that the kids thought that this baking hoo-ha was the bomb.

Approximately 16 years later and I still think of those kids licking the bowl every time that I umm... lick the bowl! Ok, so I don't stick my finger into the batter like I used to, as baking for others doesn't really allow this, no, no, no, I've moved up the working through the teaspoons in the cutlery drawer. I try to only get two out for a sweet recipe like this as otherwise my final yield is not as much as it should be! These little cakes that are l

aden with melted chocolate and soft sweet strawberries

are one of those recipes that tastes awesome raw and I'm not talking about the good for you uncooked, vegan, vegetable raw. Oh, no, I'm talking about unadulterated sweet cocoa buttery goodness...

Little Chocolat Strawberry Cakes
Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes

So, get your teaspoon at the ready and whip up these little cakes that are perfect warm from the oven with a dusting of icing sugar, or you could

top with a luxurious chocolate ganache

and a strawberry for something little more 'fancy'. I went for warm from the oven, there was no way they were going to last long  enough to cool down... let alone make more dishes creating a topping, as delightful as it may be...

Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes

These chocolate & strawberry cakes are adapted from the Chocolate Peanut Butter Cupcakes found in

Vol3 of The Gluten Free Scallywag Magazine

.

Little Chocolate Strawberry Cakes

Makes 12.

125g butter, at room temperature

115g castor sugar

2 eggs

150g plain gluten free flour

25g cocoa

1/2 teaspoon baking powder

1 teaspoons vanilla essence

2 tablespoons hot espresso or milk

40g dark or milk chocolate, chopped

1/2 cup strawberries, washed, hulled and quartered

Preheat oven to 180C and line a 12 hole cupcake tin with paper cases.

Cream the butter and sugar until light and fluffy. This will take approximately 3-5minutes on high with a hand held or stand mixer. The butter should change to a pale shade of cream/yellow.

Add the eggs, one at a time, and beat on low to combine. Add a spoonful of flour if the mixture looks like curdling.

Sift over the flour, cocoa and baking powder and fold in with the vanilla and espresso until smooth.

The batter will have a light dropping consistency. If it seems too thick add another tablespoon of coffee or milk and mix again to combine. Fold in the chopped chocolate and strawberries and mix through.

Spoon into cases, not filling more than 3/4 full and bake for approximately 14-16minutes until a skewer inserted comes out with a few little bits of cake (this way they'll be

slightly

underdone and that extra bit delicious!)

Turn out onto a wire rack to cool.

Dust with gluten free icing sugar and serve warm. Best eaten within 2days.

Decadent Chocolate Frozen Yoghurt

Chocolate Frozen Yoghurt | The Gluten Free Scallywag

Earlier this year I had my wisdom teeth removed. All four of them. This allows for more brain space in my head. I have another four teeth that can possibly be removed later, so

I can only imagine the extra information my brain will handle

should that ever happen. Meanwhile, over the past month without those wisdom teeth, I feel

no more wisdom than I did a month ago

.

I still can't decide how to tell my mother-in-law that I had a violent food poisoning from roast beef some years ago and therefore am not really a fan of it and after eating it for the past 6year before we became family, well, I just don't know how to add it to my list of food jasmine won't eat, i mean, really,

the gluten free thing is hefty enough me-thinks

. I still can't remember what 8 x 7 is without mentally doing my times table in my head.

Chocolate Frozen Yoghurt | The Gluten Free Scallywag

I have, however, learnt that as much as I love a good frozen yoghurt. I

love a chocolate frozen yoghurt that's made with cream even more!

What can I say, after drinking

Boost Juice

ripoff smoothies for a week (thank you lovely husband for now being a pro at this) and high fibre soups as my jaw wouldn't open more than a couple of centimetres, I tore myself away from the re-runs of Dawson's Creek (I never saw the last season and my goodness I was

not

prepared for the ending but my golly I still think Pacey is cute and Dawson is, well, not. At all!) I got off my butt and hit the kitchen, making something very low profile. Something that is cool, because it's hot in Australia in January...

Chocolate Frozen Yoghurt | The Gluten Free Scallywag

Chocolate Frozen Yoghurt.  Melt, blitz, freeze.

Hello my new creamy, chocolate heaven

. I am so glad that you are all mine 9because my husband dislikes creamy thinks, what-a-pity) and now, all yours.

Decadent Chocolate Frozen Yoghurt

Makes about 1.5L. Start recipe one day ahead.

Note: I've been cutting the sugar down in my recipes over the past 12months. This recipe is no exception, with a decadent chocolate flavour and smooth, creamy mouth feel. If you prefer a sweeter treat I'd suggest using the full amount of sugar listed in the recipe below.

200g good quality chocolate (not less than 50%, I used

Whittakers

)

250ml (1cup) cream

40g cocoa

160-200g sugar

1tsp vanilla

pinch salt

500g Greek yoghurt

Melt chocolate and whisk into the cream. Set aside.

Whisk together the cocoa and sugar then add the cream mixture along with the remaining ingredients. Whisk together until smooth. (you could also do this in a blender)

Chill for 2hours or until cold. Whisk again and churn according to your ice cream makers instructions.

Store in an airtight container in the freezer for up to a month.

Apple Loaf

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

Across the country kids are popping on their backpacks and heading to school. I don't recall my first day of any year at school, but I do remember the anticipation. Mainly this was shopping for stationery. What can I say,

this Virgo is a stationery fiend

. I blame my Dad, he too loves a good pen and notebook when he sees one. I remember my brother and I choosing the contact we wanted to cover our school books in and then Mum, ever the perfectionist, would carefully cover each book. There were never any bubbles. It's just how she is; a no bubbles in the contact kinda Mum.

Lunchboxes for me, as a primary school student were generally a tetra pack (frozen so it was still cold at lunch in this Aussie heat), carrot sticks, cheese cut into cubes, an apple or banana and a sandwich. I think the sandwiches were mostly ham sandwiches, but I honestly don't remember. Having a Mum who ran her own wholesale cake company in Perth did have it's perks though and once a week (after year 3) I'd get to choose a piece of leftover cake to take on Friday's. There was Lumberjack, Carrot, Mud, Coffee & Walnut... the list goes on.

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

I reckon if Mum had made this cake when I was a child I'd have picked it on Friday mornings. This gluten and dairy free Apple Loaf Cake is not too sweet,

with a chewy crumb and is laced with spices

, plus it's so very, very easy to make. Whisk dry. Whisk wet. Combine. Bake. Eat. Seriously, you don't can't get much better than that! Personally I like it, being the eater of dairy that I am, slathered with a bit of butter. Yum. I chose to use

Brookfarm's delicious macadamia oil

in this recipe, however a light olive or vegetable oil works just as well and is necessary for most nut free schools. But, don't keep this apple loaf confined yo your kids lunchboxes (why should they have all the fun?), take a piece to work or bake them as cupcakes and top with a little cinnamon icing...

Gluten & Dairy Free Apple Loaf / The Gluten Free Scallywag

What was your childhood lunchbox treat? Or what do you put in your children's lunchbox as a treat now?

Apple Loaf Cake, Dairy & Gluten Free

Makes 1 Loaf.

*Nut free if you choose a nut free oil

Dry Ingredients

230g gluten free plain flour

1tsp bi-carb soda

1tsp gluten free baking powder

1/2tsp mixed spice

3 1/2tsp cinnamon

1/4tsp nutmeg

Wet Ingredients

260g apple puree

100g raw castor sugar

1/2cup (125ml) golden syrup

1/3cup (80ml) macadamia oil (I used Brookfarm, but you can use a light olive oil or vegetable oil here too)

1 egg

1 apple, grated, juices squeezed out.

Preheat oven to 175degrees Celsius. Line a loaf tin with baking paper.

Whisk dry ingredients in a large bowl.

Whisk wet ingredients in a bowl to combine. Pour into dry mix with the grated apple and stir to combine. Pour into the prepared tin and bake for 45-50minutes in the middle rack of your oven.

Cool for 5minutes in tin before turning out to cool completely. Cut into thick 2cm slices and serve (lashings of butter optional). Best eaten within 2-3days.