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1 cup of GF flour (I use my own blend)

1 1/2 t baking powder

1/4 t salt

3 T grapeseed oil

1/4 cup earth balance vegan shortening 

1/2 cup light brown sugar

1/2 cup bakers sugar

1 egg

3/4 t vanilla extract

1 cup Enjoy Life mini chips

Line two sheets with parchment paper

Heat oven to 350F

In a small bowl combine flour, baking powder, and salt. 

In your mixing bowl combine the shortening, oil, and sugars. 

Add the egg and vanilla. 

Add the flour and then the chips slowly. 

Make into small balls and place on tray. 

Bake for 10-12 mins. 

 

1 cup mashed banana

2 eggs

1/4 cup grape seed oil

1 cup light brown sugar

1 cup brown rice flour

1/2 cup tapioca starch

2 t baking powder

3/4 t xantham gum

1/2 t baking soda

1/2 t fine sea salt

2 t vanilla extract 

1 t cinnamon 

2/3 cup of Enjoy Life mini chips

Grease 9″ loaf pan. Warm oven to 350F

In the mixing bowl combine banana, eggs, oil, and brown sugar. Then add brown rice flour,tapioca starch, baking powder, xantham gum, baking soda, salt, vanilla, cinnamon, and chips. 

Bake 50 mins (or more) until edges slightly lift away from pan. 

1/2 cup Smart Balance dairy free butter 

8 ounces Green Valley lactose free cream cheese

4 cups confectioners’ sugar

2 teaspoons vanilla extract

Cream the smart balance and cream cheese together. Slowly add the powdered sugar and vanilla essence. 

Perfect over my dairy free/lactose free carrot cake   

For 9inch cake

1lb ground almonds (I bought slivered and put them in the blender)

8 oz powdered sugar

8 oz caster sugar

1/2 t almond essence

1 teaspoon lemon juice 

2 T brandy

5 egg yolks

Sieve the dry ingredients into a large bowl. In a small bowl combine all other ingredients. Add the wet to the dry until combined. Use your hands but sparingly. 

Half the almond paste. Transfer to a powdered board. Roll out to a circle slightly larger than the top of the cake. Brush the top of the cake with a little egg white then invert the cake onto the paste. 

Take the rest of the paste and roll into an oblong half the circumference of the cake and twice the height. Cut in half lengthwise. Brush the sides of the cake with egg white and then cover with remaining paste. 

Turn the cake the right way and trim the excess and press any joins together 

Although I always seem to run out of time this is done ideally a week before icing. Wrap and return to the air tight container.  


Icing 

3 egg whites

1 1/2lb powdered sugar

3 t lemon juice 

1 1/2 t glycerine

In a large mixing bowl mix the egg whites until frothy. On the lowest speed add the sugar one spoonful at a time. Add the lemon juice and glycerin until stiff. 

Decorate the cake. 

This is done ideally two days before to allow for the icing to harden. 



9inch round gluten free fruit cake

20 oz currents

8  oz sultanas

8  oz raisins

5 oz cherries chopped

Or 21/2 glace cherries 21/2 mixed peel

4 T brandy 

10 oz gluten free four

1/2 t xantham gum

1/2 t salt

1/2 grated nutmeg

3/4 t mixed spice (I made my own)

10 oz unsalted butter

10 oz soft brown sugar

5 eggs

1 T molasses or black treacle

1 large grated lemon rind

1 large grated orange rind

Cook 275 degrees for 41/2 hrs

Line a 9in round tin with parchment paper. Cut two circles to lay on the top with a hole cut in the middle. 

You will want brown paper and string to wrap around the outside before cooking. 


Place the dried fruit and peel in a bowl, mix in the brandy. Cover and leave over night. 

Cream the butter and sugar until fluffy. 

Combine flour, salt, spices together. 

Beat the eggs and start spooning them into the creamed mixture. Start to add the flour mixture, folding. 

Continue folding to combine the soaked fruit.

Spoon into the prepared tin. Then tie the brown paper around. 

After cooking let cool completely. Wrap and place in an airtight tin. Occasionally pour a little brandy into the cake via small holes made in the surface. 

Olive oil

Onion powder (about 1-2 onions depending on your taste)

3-4 chicken thighs 

Garlic powder (about 3-4 cloves depending on your taste) 

1 T ground paprika

1 t dried oregano

2 t ground cumin

1 t ground chilli 

1/2 packet of frozen peppers (I use Trader Joe’s)

1 tin diced toms

1 cup of quinoa rinsed plus 1 1/2 cups of water 

1 tin of red kidney beans

1 tin of white kidney beans

Salt (to taste)
Heat 4 T oil in a large based sauce pan. 

Add diced chicken thighs and cook till sealed. 

Add onion powder, garlic powder,paprika, oregano,cumin,chilli, and salt. Stir until well combined – a couple of minutes. 

Add tomatoes with juice, peppers, quinoa, water, kidney beans. 

Stir well and simmer until quinoa is cooked. Maybe 15-20 mins. 


I used the above ingredients. 

6 cups crispy rice 

4 T margarine or similar

1 packet 10ozs marshmallows 


In a large saucepan add the marg. and the marshmallows. Heat slowly, stirring gently until melted. Remove from heat.  Gradually add the crispy rice combining thoroughly. This will take some elbow grease. 

Depending on how thick or thin you like your treats will depend on the size of tray you use. I used a 9×9 well greased tray. 


Put the contents of the pan into the well greased tray. Grease the back of a measuring cup and use that to press down firmly, getting into all the corners, and smoothing out a flat surface. 

Place in refrigerator to cool before turning out onto a cutting board and slicing into desired number of treats. 

Wrap remaining treats in grease proof paper or just put straight into a storage tub. 

16 cubes

142.5 Calories each

27 carbs each