Chai Spiced Apple Hazelnut Cake (DF)

This little gluten free scallywag went to market... and had SUCH a wonderful time!

It was so lovely to meet a bunch of you at Perth Upmarket a few Sundays ago. What a ride! A whole bunch of you came out to say hello and buy up big on cakes, biscuits and slices. I can't wait to share with you more about how I set up the stall and the processes that went on behind the scenes along with some photos that my friend and official market photographer took on the day. 

I'm hoping to do another market, so I'll keep you posted here and on facebook about what those dates are.

GFScallywag_ChaiAppleCake_082-w.jpg

In the meantime though, let me introduce you to this delightful Chai Spiced Apple Hazelnut Cake which featured at the market.  The chewy outer crumb opens to a dense, apple scented, nut filled interior that is abundant with the aroma and flavour of chai tea. I love a piece with a cup of freshly brewed Rooibos tea; a generous dollop of double cream wouldn't go astray either!

I've made this cake half a dozen times now, sometimes with raisins soaked in chai tea and drained, sometimes with hazelnut meal and sometimes not, sometimes with a little more ginger and sometimes not. There are many possibilities, but the best thing? This is one seriously moreish mouthful and it's dairy free to boot!


Chai Spiced Apple Hazelnut Cake (DF)

 

/ 1 x 20cm cake / about 8-12 pieces / adapted from this nutty ginger cake which was originally from Gourmet Traveller

method

Preheat your oven to 150 degrees celcius (fan forced). Lightly oil (or butter, if dairy isn't an issue) a 20cm round cake tin and line the base with baking paper.

Using a stand or hand mixer (or by hand, if you're arm muscles are up for it!) whisk the eggs, sugar and golden syrup on high until pale and creamy. You want the mixture to double in size. Set aside.

Whisk together the dry ingredients; hazelnut meal, almond meal, baking powder and spices.

Fold the dry ingredients and apple into the egg to combine. Optional: if using the soaked raisins fold them in now.

Pour into the prepared cake tin. Smooth the top and bake for approximately 45-50minutes, turning the cake half way. A skewer inserted should come out clean.

Cool for 5 minutes before transferring to a cooling rack.

Serve at room temperature with a dusting of icing sugar.

Will keep, covered for 2-4 days. Apple cakes have a habit of going bad quickly, so if you're somewhere warm and humid, keep the cake in the fridge to prevent spoiling.

 

 

ingredients

3 eggs

175g sugar (I like raw castor)

65g golden syrup (rice malt and honey also work)

100g hazelnut meal

250g almond meal

1/2 teaspoon gluten free baking powder

1/4 teaspoon cardamom

1/8 teaspoon nutmeg

1 teaspoon ginger

2 teaspoons cinnamon

210g stewed apple (about 2), roughly mashed

optional: 100g raisins soaked for 5minutesin 1/4cup brewed, black chai tea, drained

Chocolate Peanut Slice - Healthier Snickers (DF, EF + VO)

Raw, healthier foods aren't normally something I make. My best mate does. My Mum does. Me? Well, I'm known more for my sugar laden (even though I've really cut down over the years) gluten free baked goods. That's why you're here, right? Well, we all grow, and these 'healthier' versions are something I want to work on. I want to work on foods that are not only delicious, but also a healthier alternative for me and my family.

Don't get me wrong, I know it has been a while but don't worry this space is not going to morph into a healthy food blog. Hell no! That may be others journey, but it isn't mine. I want a happy medium of the foods we enjoy at home or I recreate at home to be shared with you, so that wherever you are on your journey you can find something delicious.

My best mate is one of the funniest, and fun-est people I know. She is also a kick-ass parent and all round human being who inspires me (without knowing it) to be better at both of those things. So, when she recently shouted out, ok, casually 'suggested', via a rather well known social media platform that someone should get themselves into the kitchen asap and whip up a healthier, raw Snickers and deliver it to her. Well, I jumped at that suggestion, not literally, it was a few days later for her birthday that I got my butt into the kitchen and here it is; an almost raw, peanut laden chocolate topped slice. It's delicious, or so she says. She totally ate a slice for breakfast, it's that good and that good for you too ;) 


Almost Raw Chocolate Peanut Slice

/ makes about 10 pieces / To be honest, I've never had the famous version of this chocolate bar as I didn't like peanut butter as a child and now, well, I can't eat snickers as they're not gluten free! Luckily this version is healthy and gluten free... and clearly I now eat peanut butter, but only in baked goods :)

To make this slice vegan substitute the honey for rice malt syrup or maple syrup. You can make your own raw chocolate for the top, Google will be able to give you a recipe for this.

method

Line the base and sides of a 13 x 21cm tin with baking paper.

Place all of the base ingredients in a food processor and blitz until combined. The mixture should stick together when pressed against the side. Add the second tablespoon of coconut oil if needed, as it shouldn't be too dry or it will crumble.

Press firmly into the prepared tin and smooth the top. Place in the freezer to set for 20minutes.

To make the caramel stir together the peanut butter and two tablespoons honey. Taste and add the third tablespoon of honey if you wish.

Remove the base from the freezer, it needs to have set for about 20minutes or you will pull up the base when you spread the caramel over it. Scatter the peanuts over the base and pour the peanut butter caramel over the top.

Pour over the melted chocolate and smooth the top. For an even chocolate top tap the tin a few times on your bench and give the tin a little shake to smooth it out.

Cover and return to the freezer for an hour to set.

Remove from the freezer and cut into portions. Store covered in the freezer for 2 weeks, allow 10-15minutes for the slice to 'warm' up if eating from the freezer. Will also keep covered, in the fridge for 5 days.

ingredients

Base Layer

50g (1/3cup) pitted dates

200g (2cups) almond meal

50g (1/2cup) desiccated coconut

1-2tblspn coconut oil

Peanut Butter 'Caramel' Layer

220g (about 2/3cup) natural peanut butter, smooth or crunchy

2-3 tblspn honey - use rice malt or maple syrup for a vegan option

50g (about 1/3cup) raw peanuts

125g dark (72%) chocolate, melted

 


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.

Berry Frozen Yoghurt & The Annual (Image) Recipe Index

Berry Frozen Yoghurt | The Gluten Free Scallywag

The beginning of the year can spark many new decisions, resolutions to improve your life and generally be a better person. I must admit I’m not the best at making these goals at this time of year as I know that if I make a pact with myself to eat healthy in January it will fail miserably due to the hot weather, which although it does make me eat

cool salads

and drink

smoothies

instead of a

fry up

, I will always grab a chilled dry apple cider with friends on a Friday evening after work and indulge in

finger licking, dripping down the gluten free cone,

ice cream

!

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

I don’t see the point in failing in the first few weeks or months of my year, which is precisely why I, generally, make goals around

my birthday

which falls in September. It’s a lot easier to be resolute in not buying chocolate, or only baking one batch of

gluten free fruit mince pies

than telling myself I can’t eat them at all. My ability to stop myself from eating something is great if there’s gluten in it, but give me a homemade fruit mince pie and I’m a goner.

Which leads me to this luscious berry frozen yoghurt. Filled with fresh blueberries and strawberries, although you could easily use raspberries or other berries in their place, it’s a

scoopful of deliciousness on a hot summer’s day.

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

So, this year, if you said to yourself eat healthy, then make this frozen yoghurt rather than the cream filled ice cream and just have one scoop rather than two. It makes it

so much more of a treat

if it is just that, a treat enjoyed only every so now and then. Plus, I think it tastes better that way, don't you?

Berry Frozen Yoghurt

Makes approximately 1Litre

Recipe adapted from

this recipe

via

David Lebovitz, The Perfect Scoop. 

250g strawberries, hulled and quartered *

250g blueberries *

300g gluten free Greek Yoghurt, I used unsweetened

120g (1/2cup) sugar

2 tsp vodka or strawberry liqueur

Begin this recipe a day ahead.

In a bowl combine the strawberries, sugar and liqueur. Stir and leave aside to sit for approximately 30minutes, until the sugar has dissolved.

Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside. Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.

Pour the mixture into your ice cream maker and process according to instructions. Pour into a suitable freezer container and swirl through the whole berries that were previously set aside. Freeze for 6 to 12 hours until firm.

*You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.

-----------------------------------------------------------------------------------------------------------

With last minute craziness in my world I missed the Christmas Menu Ideas that I had planned to post, so instead I'll re-introduce you to the recipes of 2013. It was a fun filled year filled year that

saw us get hitched

in April and two weeks later I

donated 30cm of auburn-gold-red locks

to cancer patients and

honeymoon to France

&

London

in July. Then it was straight into recipe development, design and photography for

The Gluten Free Scallywag Magazines 1st Print Edition

.

Christmas came around so fast

. I can't wait to see what 2014 has in store!

2013 Annual Image Recipe Index

Lamington Roll for Australia Day / The Gluten Free Scallywag
Healthier Lemon Slice / The Gluten Free Scallywag
Hot Cross Buns / The Gluten Free Scallywag
Honey Almond Cake with Boozy Apples / The Gluten Free Scallywag
Raspberry Melting Moments / The Gluten Free Scallywag
Simple Chicken Curry / The Gluten Free Scallywag
Pea & Ham Soup / The Gluten Free Scallywag
Vanilla Birthday Cake / The Gluten Free Scallywag
Ice Cream Sandwiches / The Gluten Free Scallywag
Strawberry & Cream Tarts / The Gluten Free Scallywag
Roasted Capsicum Pasta Sauce / The Gluten Free Scallywag
Raspberry No Bake Cheesecake Pots / The Gluten Free Scallywag
Banana Zucchini Morning Muffins / The Gluten Free Scallywag
Decadent Cheesecake Brownie / The Gluten Free Scallywag
Fruit Mince Slice / The Gluten Free Scallywag