Streusel cake (gluten and dairy free)

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I thought I would share this rather successful experiment with you. With increasing numbers of friends who avoid/are allergic to gluten and/or dairy, this was my attempt at making a dessert that everyone could enjoy. I began with a blueberry muffin recipe which I joyfully chopped and changed till I had something I thought might work – both in terms of universal-friendliness-of-ingredients and deliciousness. I am sure it could do with a little refining, however, even this ‘first draft’ was a very acceptable dessert contribution. Fingers were licked. I imagine that you could continue to mess around with the different flours used to suit your preferences, I think I was particularly limited by the amount of almond meal I had at home that day! Anyhow, perhaps it will inspire you to do something new with a recipe (I find muffin ones quite forgiving if you don’t change the fat or sugar content too much) – or do some baking for a friend!

Ingredients:
1/2 cup light olive oil (or another light flavoured cooking oil of your choice)
1/2 cup brown sugar – loosely packed
2 eggs
1 1/4 cup almond milk
1 2/3 cup self-raising gluten free flour
1/3 cup desiccated coconut
1/4 cup almond meal
1 tsp baking powder
3/4 cup frozen blueberries
3/4 cup frozen blackberries

Streusel topping:
1/3-1/2 cup quiona flakes
2 tablespoons brown sugar
2 tablespoons desiccated coconut
1/4 cup chopped almonds
1/3 cup buckwheat groats

Method:
1. Preheat oven to 180oC, line a square cake tin with baking paper.
2. Whisk the oil, sugar, eggs and milk to combine.
3. Stir the dry ingredients through wet mix gently.
4. Pour most of the cake batter into the cake tin, reserving perhaps 1/2 a cup.
5. Stir the frozen berries through the remainder of the batter.
6. Dot the berries over the top of the rest of the cake batter – try to achieve even coverage!
7. Lastly, blend the remaining streusel topping ingredients and sprinkle these over the surface of the cake.
8. Bake for about 40 minutes – check on it to ensure it doesn’t brown too quickly around the edges and protect the top with foil if the centre needs further cooking.
9. Enjoy warm with greek yogurt or a dollop of mascarpone cheese.

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(almost) Nut free Muesli Bars

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I guess the reality is that ‘back to school’ baking doesn’t really stop after the first week back. Everyone – kids, husbands, wives, mums and dads, workers everywhere – everyone needs good food week-in-week-out to keep them going. Those who plan and pack lunches week after week seeking to nourish and care for their family (or friends) perform a labour of love. I love the premise of the blog Dinner: a Love Story, but after watching my mum in the kitchen late at night (or early in the morning) for years, I know the same is true of packed lunches. Preparing food thoughtfully is always costly – and always worthwhile. Of course it is important to allow exceptions and to compromise at times of extreme busyness and exhaustion, but the choice to carefully prepare and cook healthy, nourishing food is one worth making as often as possible. So, here we are, back to school, week 2 underway and I’ve tweaked Angela Liddon’s Feel Good Hearty Granola Bars for lunches this week. Working with kids (or feeding them), it is important to try and avoid using nuts in snacks because of food allergies so I’ve tried to base this one mostly on seeds, grains and dried fruit instead. I imagine that they would work with other mixtures of seeds and dried fruit if you wanted to get creative – I probably will in time! If you chose to use gluten free oats then they would also suit Coeliac sufferers and others who need to follow a gluten free diet. They fill a crack, are quite tasty and very healthy – hope you enjoy them too!

Ingredients:
1.5 cups mashed ripe banana (about 3 medium/large bananas)
2 tsp pure vanilla extract
2 cups rolled oats
1/2 cup dates, finely chopped
1/4 cup dried cherries, finely chopped
1 1/4 cups sunflower, pepita and pinenut mix
3/4 cup buckwheat groats
1/4 cup roasted sesame seeds
1 tsp cinnamon
1/4 tsp salt

Directions:
1. Preheat the oven to 1750oC and line a 24x30cm shallow baking tray with baking paper.
2. Process the oats in a food processor till they become coarse and textured. Mash the banana and vanilla through the rough oat ‘flour’.
3. Chop the dates and cherries and stir these with the rest of the seeds, buckwheat and cinnamon into the banana-oat mixture. Mix till the ingredients are combined and the seeds and fruit are evenly distributed throughout the mixture.
4. Spread the mixture into the baking tray evenly so that it all cooks uniformly.
5. Bake for 23-27 minutes until firm and just golden around the edge. Allow to cool in the tray for a few minutes before transferring to a cooling rack.
6. Once the mixture is cool slice into bars – I got about 21 bars (7 rows by 3 columns).
7. Pack lunch!

Crispy-crumble for dessert

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This recipe is from Shauna Niequist’s book, Bread and Wine. The lovely Jill gave it to me because she (Shauna) loves food and is married to a musican … two things we share. I enjoyed the book and thought I would have a go at making this very simple recipe (the first one in the book!). It is a pretty generous recipe, quite flexible and seems like it would work with lots of variations (think different fruit, think different nuts …). It was the first recipe I cooked in a very pretty baking dish that the same lovely friend gifted me with a few weeks ago. It was shared round our little table with friends. What a lovely collision of good things!

Ingredients:
2-3 cups frozen blueberries
1 cup chopped plums

Crisp/Crumble topping:
1 cup rolled oats
1/2 cup chopped almonds (the original recipe used pecans)
1/2 cup almond meal
1/4 cup brown sugar (the original recipe used maple syrup)
1/4 cup olive oil
1/2 tsp salt (I just did a sprinkle)

Method:
1. Preheat oven to 180˚C.
2. Pour the berries into a smallish baking dish. Chop the plums and add to the dish too.
3. Chop the almonds so they are half-way between fine and chunky.
4. Mix the topping ingredients together in a bowl.
5. Sprinkle the crumble topping over the fruit.
6. Bake for about 35-40 minutes or till the topping is golden and the fruit bubbling. I did about 25-30 minutes and then left it in the fridge and did the last 5-10 minutes just before serving.
7. Serve with vanilla bean gelato for dessert, or perhaps some yoghurt or custard for a more homely, everyday treat!