Date & Ginger Cake with Lush Caramel Icing

It's been a while between posts. Life has been a little crazy with our little cookie turning two in a month he is just full of energy and in need of attention from Mama. This little guy keeps me on my toes, running around, taking photos, cooking, cleaning (ha!) and having the most wonderful small human adventures.

Between small human fun there's been A LOT of work. I've continued my food photography journey and am stretching my photography skills (one of my goals for 2016) by shooting some gorgeous events and families. I love photography, it's half the reason I started this blog. So, if you're in Perth and want some photographs of your delicious food or your lovely family or space give me a shout, hey, I might even bring some gluten free cake ;)

Speaking of baking there's been lots of that. I've had a blast and worked all the butter I've eaten off by baking for the Perth UpMarket events that are held four times a year at UWA. I'm loving sharing my gluten free deliciousness with you all. The cakes, slices and biscuits are always a hit and I love meeting each and every one of you who has baked something from this space, be it from the blog or the cookbooks.

So, in the spirit of sharing (and cos, it's nearly Christmas - yoikes!) this is a new addition to The Gluten Free Scallywag Market Bake Stall at Perth Upmarket. It'll be there in all it's soft date and chunky, spicy ginger glory oh, and did a mention the icing? It's totally lush. It's caramel icing at its best; soft and creamy and full of all the good stuff; brown sugar and butter *winks* If you can't come join me, well that's what this recipe is for. Please note baking your own cake requires one to do their own dishes!

The Gluten Free Scallywag will be at Perth Upmarket on November 27th, South Side Verandah of Hackett Hall, University of Western Australia 10am-4pm. I'd love to see you there, there will be loads of gluten free cakes, biscuits and slices. You can even pre-order a boozy fruitcake and cookbooks via the shop so your Christmas eating, ahem, I mean gifting is sorted!

Photo by Lightheart Photography

Happy gluten free baking x


Gluten Free Date & Ginger Cake with Caramel Icing

Makes 2 loaves. Freezes well.

method.

Pre-heat oven to 170 degrees celcius. Line two loaf tins with baking paper.

Place dates in a small bowl, throw in the bi-carb and pour the boiling water on top. Stir for a moment as the bi-carb fizzes, then let it sit for 5 minutes.

Cream the butter and sugar using a stand or hand held mixer until light and creamy. Add in the remaining ingredients, including the dates and their soaking water. Mix on low until completely combined. The cake batter will be quite runny.

Pour into the prepared tins and bake for 30-35 minutes. Allow to cool for 5minutes before turning out onto a cooling rack to cool completely.

Ice with caramel icing once cool. Store in an airtight container at room temperature for up to 3 days. Freezes well with or without icing.

icing method.

Melt butter in a medium saucepan. Add brown sugar and stir, on low for 2 minutes until melted and sugar has dissolved completely.

Keeping the heat on low stir in the milk, being careful as the caramel may bubble and splatter when the cold milk hits in. Bring to the boil. Stir in the sifted icing sugar.

Allow to cool for one minute before pouring onto cake.

This icing goes solid quite quickly, so work fast. You can gently re-heat the icing if it's gone solid in the pot, keep on low and stir stir stir!

ingredients.

100g pitted dates, roughly chopped

1 teaspoon bi-carbonate soda

80ml (1/3 cup) boiling water

125g butter, softened

150g brown sugar

125g gluten free plain flour

1 teaspoon cinnamon

1 teaspoons ground ginger

1/2 teaspoon nutmeg

160ml buttermilk (or 150ml milk + 2 teaspoons lemon juice, leave to curdle for 5 minutes)

40g almond meal

2 eggs, lightly whisked

60g glace ginger, roughly chopped

icing ingredients

60g butter

90g brown sugar

40ml (2 tablespoons) milk

250g icing sugar, sifted

Sundried Tomato + Zucchini Muffins (NF)

SAVOURY GLUTEN FREE MUFFINS!  They're right up there on my list of gluten free baked goods to conquer and now they're crossed off because these bad boys it! Soft in the middle, with a slight crunch on the outside and are full of wholesome gluten free flours, zucchini, sun-dried tomato, herbs and a little cheese. These guys are awesome and so is a little news that I'm sharing today (scroll down ;))

My nearly one and a half year old (holy cr%p where did that time go?!) also loves these gluten free muffins, which is wonderful as they are such a healthy nutritious snack for a small child (and they're nut free, so perfect for school lunchboxes) and perfect to fit in their little hands at the high chair, or more importantly when you're out and about, they fit into a small container or ziplock bag so that there's still plenty of space in your handbag for a water bottle, wipes, spare nappy, oh and my wallet and phone for me. Yep, that's my life now; #mumlife !

GFScallywag_ZuccMuffin_Z1A1337_w.jpg

Don't get me wrong though, these are definitely a grown up veggie muffin. I love them as an on-the-go morning munch with our little cookie. I like to keep half the batch in the freezer so I can quickly defrost them in the oven or microwave for those 'oh, sh*t I have nothing to eat' moments! (I don't do well when I'm hungry, can't you tell?!?) Let's face it, as humans and especially I've found as parents (and I'm pretty damn organised) this happens so having half the batch frozen means I'm never in a bind of having nothing on hand that's nutritious and gluten free.

SO, ABOUT THAT NEWS.... I'm super excited to share that I'm going to have a stall at the next Perth Upmarket held at UWA on June 26th! My awesome little stall will be overflowing with delicious baked goodies and I'll also have Vol 3 and Vol 4 of The Gluten Free Scallywag Magazine (ahem, cookbook!) on sale! I'll be updating my shop soon so that you can pre-order cake or the mag and collect it at the markets. All you'll need then is a coffee to enjoy it with.

If you're like me and are sometimes forgetful you can subscribe to the event on my facebook page and it will remind you on the day that there's some serious deliciousness to be had! I'd love for you to pop on by and say hi and of course walk away with some kick arse gluten free cake. If you live in Perth I can't wait to see you there!


Sundried Tomato + Zucchini Muffins (NF)

/ makes 12 /

I love that these muffins contain no white flours, just whole grain gluten free brown rice and quinoa or buckwheat flour. I change it up with whatever I have on hand and you can definitely use 200g brown rice flour. I've not tried these with any pre-made flours. The batter with be quite solid when mixed, this is not a wet muffin batter at all, much more like a thick white cake batter. You can change up the zucchini to whatever grated veg you like, carrot works well too. I like to line the base of my cupcake tins with a round of baking paper to guarantee the bottoms from sticking, but you could generously oil the tin if you prefer. I don't recommend using paper muffin or cupcake liners as the mixture does tend to stick to them a little and you lose all that glorious soft crunch on the outside of the muffin.

method

Preheat oven to 160 degrees Celsius (fan forced). Grease 9 holes of a cupcake tray and line the bases with circles of baking paper to stop them sticking (extra work, but well worth it!)

In a medium bowl or just whisk together the eggs, oil and yoghurt to combine.

In a large bowl whisk together the flours and baking powder, stir in the zucchini (with the juices), cheese, spinach, herbs, half the sundried tomatoes and a pinch of pepper. Stir to coat the fresh ingredients with the flour.

Pour the the egg mixture into the vegetable mixture and stir to combine.

Scoop 1/3cup batter into the prepared cupcake tray. Smooth the tops a little and sprinkle with the remaining half o the sundried tomatoes and a sprinkle of seeds.

Bake for 16-18 minutes. A skewer inserted will come out just clean and the tops should be slightly domed and lightly golden.

Cool in tray for 5minutes before tipping out onto a cooling rack to cool completely.

Best enjoyed warm on the day they're made but are also delightful a few days later when warmed through. Store in an airtight container in the fridge for up to 5days, or freeze in zip-lock bags for later.

ingredients

3 eggs

1/3 cup (80ml) olive or neutral tasting oil

1/2 (125ml) Greek or natural yoghurt

160g brown rice flour

40g buckwheat or quinoa flour

2 teaspoons gluten free baking powder

1 medium zucchini, grated (about 3/4-1 cup)

1/3 to 1/2 cup grated cheese

1/2cup finely chopped spinach

1/4 cup chopped fresh herbs such as parsley and basil

1/4 cup semi sundried tomatoes, finely chopped, divided

pinch of pepper

mixed seeds, to top - I used sesame


I've not tried these glorious gluten free vegetable muffins with pre-made or white flours. I'd love to hear back from you if you do. What flavour combo will you try?

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.