Almond cake

gluten free dairy free soy free corn free refined sugar free grain free 


This is a great base recipe. Can be baked in a donut tin, cupcake cases, muffin tin and many different sized cake tins. This will make one small 20 cm round or square tin. Get creative with flavours!

Ingredients

1C almond meal

1T coconut flour

1/2C tapioca starch

2t baking powder

40g coconut oil

100g rice syrup

3 eggs

1t vanilla extract

Method

Preheat oven 180 degrees celcius

Combine all ingredients in the Thermomix bowl, 40 seconds speed 4 or mix together in a blender/food processor

Pour into lined cake tin - We use a round or square 20 cm tin

I find the square tin cuts into nice even slices for storage in small snap lock bags in the freezer

Bake for approx 40 mins until when pressed gently it bounces back

Remove carefully from the tin and cool on a rack

This version I stirred frozen raspberries through the batter and then once spread in the tin topped with slivered almonds and flaked coconut.

Variations

**This version I stirred frozen raspberries through the batter and then once spread in the tin topped with slivered almonds and flaked coconut.

**Banana cake - replace 1 egg with 1 banana. Add spice as desired. Cinnamon and nutmeg are a nice combo.

** Apple cake - add one grated apple to the batter. Add spice as desired. Cinnamon ginger and nutmeg are a nice combo.

**Chocolate - replace 1/8 cup tapioca with cacao powder

**Pear crumble cake - top batter with sliced pear and then top with your favourite crumble recipe

Vanilla Cookie Base Recipe

Vanilla Cookies - Base Recipe

gluten free dairy free nut free soy free egg free corn free refined sugar free

This recipe is versatile and lots of different flavours can be added to change up the taste. Get creative!

Different gluten free flours can be used as well. Adjust to suit your family's tolerances.

Ingredients

125g Nuttelex
1/2C Coconut Sugar
1T Pure Harvest Rice Malt Syrup
3/4C White Sorghum Flour
1C Tapioca Starch
1/2t Baking Powder

Preheat the oven to 180 degrees celcius

 

Traditional method

Cream the Nuttelex and the sugar
Add syrup and mix
Add dry ingredients and mix until you have a smooth dough

Thermomix method

Add coconut sugar to the bowl and refine 1 minute, speed 9
Insert butterfly
Add Nuttelex, mix 2 minutes, speed 3-4
Add Syrup, mix 10 seconds, speed 3
Remove butterfly
Add dry ingredients, mix 15 seconds, speed 4
Scrape down and repeat

Dough should be nice and smooth and soft


Refrigerate for 30 minutes to firm up
Roll into balls and press down with a damp fork or bottom of a glass

Bake on baking paper for approx 15-20 minutes until lightly golden
Cool on trays and then store in pantry in tupperware

Variations

Spice cookies

Add ginger and cinnamon and nutmeg and clove
Add just cinnamon

Jam drops

Use vanilla base recipe, instead of using a fork or glass to press down, use your thumb and full the hole with a dollop of sugar free jam

Tips

Cookies spread too much

Make sure you rest the dough in the fridge before baking

Want the cookies to spread more

Roll and bake without resting in the fridge

Cookies ready to fill with Jam

Jam added - ready to bake

Baked Cookies - Delicious Jam drops