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Topics - JuanitaS

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Kai’s Lush Lamingtons are simply divine. They are the softest, lightest, gluten free cakes I have made. This recipe does not need any gums or methylcellulose egg replacers to ‘fluff’ it up.  This too-hard-to-resist gluten free lamington is inspired by a vegan, wheat-based recipe http://whyveg.com/recipes/print-recipe.php?recipe=113&clickto=1.




Makes   24            Prep time   20 minutes              Cook time   30 minutes            Gluten Free, Top 8 allergen free, Vegan

Ingredients

Cake
100g Gluten free oats
45g   White chia seeds
1 pinch Himalayan rock salt
180g Maize flour (not starch)
130g Corn starch (or 165g potato starch)
220g Sugar
1.5 teaspoons Cream of tartar
1 teaspoon  Bicarbonate of soda

2 Apples, peeled and cored
1 Vanilla bean, seeds of
2 teaspoons Apple cider vinegar
80g Coconut oil (or subtle flavoured oil)
250g Milk of choice (e.g., rice milk)

Icing
600g Sugar (Instead of sugar and tapioca flour, you can use 600g gluten free icing sugar.)
45g Tapioca flour
75g Cocoa powder (100% pure)
150g Nuttlex or dairy free margarine
90g Milk of choice (e.g., rice milk)
3 cups Shredded coconut


Directions

Cake
Step 1.   Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2.   Add gluten free oats, chia and salt to the TM bowl and mill for one minute at speed 9.
Step 3.   Add maize flour, starch, sugar, cream of tartar, & bicarbonate of soda to the TM bowl. Mix for 15 seconds at speed 5. Pour this dry mixture into a separate bowl.
Step 4.   Add to the TM bowl the peeled and cored apples, cut into quarters, vanilla bean seeds, vinegar, and oil and puree for 10 seconds at speed 7. Scrape down the sides of the bowl and puree for a further 20 seconds at speed 9.
Step 5.   Add the milk and mix for 5 seconds at speed 5.
Step 6.   Turn the TM to speed 3 and gradually add the flour mixture. Increase the speed to 5 and mix for a further 15 seconds.
Step 7.   Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.

Icing
NB This mix will likely make more icing than needed, but will ensure each lamington is easily dipped into the icing mixture.
Step 1.   Add the sugar to the thermomix bowl and mill for 40 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6. (Skip this step if using packet gluten free icing sugar). Pour into a separate bowl
Step 2.   Add the margarine to the TM bowl and melt for one minute at 70ºC on speed 2.
Step 3.   Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 4.   Continue at speed 5 and gradually add the sugar (and tapioca) and cocoa until well combined (around 5 seconds). If the mixture is not runny, heat for further minute at 70ºC.
Step 5.   Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 6.   Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 7.   Devour :)



You can see the full blog post where this is published here:
http://nomorereactions.com/blog/kais-lush-lamingtons-gf-ef-df/

2
My mission: to create a delicious chocolate cake free of the top 8 allergens (especially wheat, eggs, milk, and butter) that could be served up at birthday parties and which could be enjoyed by EVERYONE, not just my 3 year old son Kai on his restricted diet!

On my quest to find a gf chocolate cake recipe that I could use as a foundation to my creation, I first searched through The Allergen-Free Baker’s Handbook (Cybele Pascal, 2009). Her Chocolate Layer Cake with Dark Chocolate Frosting sounded ideal… with some changes and adaptations.  Firstly, I messed with the flour. I chose to use sticky white rice (sweet white rice flour) as the base as this provides a ‘fluffier’ end product – which is rare in gluten free baking. I also used corn starch rather than potato starch, simply because it is a more accessible ingredient and I prefer its flavour. In doing so, I also had to change the quantities because through my gluten free bread baking experience, different starches thicken a batter to different degrees. Avoiding as many additives as possible, I also ditched the xanthan gum and Ener-G egg replacer (i.e., methylcellulose). Although these additives create a more ‘puffed up’ cake, I prefer the mud cake consistency, and besides, these additives may cause ill side effects for some people.

So how do I add nutrition to what would otherwise be a serving of empty calories? Chia and beetroot, of course! Chia is a great egg replacer. It binds the batter and also adds protein, fibre and essential minerals. And why beetroot? It has a great way of ‘hiding’ in a chocolate cake, but also adds sweetness as well as vitamins, protein, minerals and dietary fibre. As for sugar, I prefer to use coconut sugar as it apparently has a lower glycemic index and a higher mineral content than refined white sugar.

So here is the recipe I came up with, and it worked! In fact, it worked too well. I had to make 3 batches in one week because some family members kept scoffing down the cupcakes that I was going to put in the freezer to be taken out for birthday parties Kai attended. Oh well. Too good to resist I suppose :)

 

Kai's Choice Chocolate Cake (GF, EF, DF)

Ingredients
Cake

250g White sticky rice (e.g. Sushi rice)
20g Chia seeds
300g Coconut sugar (or raw/white sugar)
110g Cocoa powder (100% pure)
55g Corn starch
45g Tapioca flour
1.5 teaspoons Bicarbonate of Soda
2 teaspoons Cream of tartar
1 pinch Salt

150g Raw beetroot, peeled and quartered
Seeds of 1 Vanilla bean
160g Plain yoghurt of choice (e.g., coconut yoghurt)
110g Coconut oil
340g Milk of choice (e.g., rice milk)


Icing
200g Coconut sugar or raw sugar
15g Tapioca flour
25g Cocoa powder (100% pure)
50g Nuttlex or dairy free margarine
30g Milk of choice (e.g., rice milk)


Directions
Cake

Step 1.  Set oven to 180ºC / 356ºF (fan forced). Line a 21cm (8.5") cake tin with baking paper.
Step 2.  Add the rice and chia to the thermomix bowl and mill for 2 minutes at speed 9.
Step 3.  Add remaining dry ingredients and mix for 15 seconds at speed 5. Pour into a separate bowl and set aside.
Step 4.  To the thermomix bowl, add beetroot, vanilla seeds, yoghurt and oil. Puree for 20 seconds at speed 9, scraping down the sides of the bowl after 10 seconds. Add the milk and mix for 10 seconds at speed 5.
Step 5.  Set the thermomix to speed 3 and gradually add the dry mixture. Then mix for 20 seconds at speed 5.
Step 6.  Pour the mixture into the prepared cake tin and bake for approximately one hour or until a skewer inserted into the middle comes out clean.

Icing
While the cake is cooling, prepare the icing

Step 1.  Add the sugar to the TM bowl and mill for 20 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6.
Step 2.  Add the cocoa powder and mix for a further 5 seconds, speed 6. Set sugar/cocoa mix aside in a separate bowl.
Step 3.  Add the margarine to the TM bowl and melt for one minute or more at 60ºC, speed 2. (Skip this heating stage if you prefer a thicker icing that does not pour).
Step 4.  Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 5.  Continue at speed 5 and gradually add the sugar and cocoa mixture until well combined (around 5 seconds).

Serve icing in a small jug to pour over warm cake. Or place it in the fridge to set and then ice the cake as usual. This is also amazing if served with berry coulis and a few baby mint leaves.
Enjoy!


You can see the full blog post here: http://nomorereactions.com/blog/kais-choice-chocolate-cake-gf-ef-df-with-a-little-bit-of-hidden-goodness/

Tips & Hints
You don't need the tapioca flour -  instead you can increase the corn starch to around 80g (check it is pure corn - not wheaten corn starch). The final product might be a little more crumbly, but the flavour will be the same. Tapioca gives it a little structure.

Although I haven't made this without the beetroot, you could easily leave it out and perhaps add a little more liquid e.g. milk.



Members' comments

mcmich - The cake looks fabulous Juanita. I will certainly keep it mind as quite often I have to bake for friends with allergies. Just wondering if you think arborio rice would work and if the chickpea flour could be substituted for the tapioca flour?

JuanitaS - Mcmich, yes the arborio rice would work well in the same quantity as the sushi rice, being a sticky 'glutinous' rice. As for adding say 45g of chickpea flour (great idea by the way!) and taking out the tapioca, I would probably increase the corn starch to 80g… I would imagine the chickpea flour would give a slightly heavier cake, but hey I love heavy mud cakes! Feel free to experiment and let me know how it turns out.

kmw - Thanks Juanita. Great recipe did a test run tonight - cooked for 1 1/2 hrs at just under 170c, my oven is a hot one so I've been dropping the temp & cooking longer and so far no burnt bottoms 😄 yay
Oh tapioca flour - I didn't have enough so I ground tapioca pearls for 1 min speed 9, also you can get it in Asian shops. I also used  cacao powder instead of cocoa.
Cake was a hit yesterday & the icing was also great.  We iced the cake straight away and then put it in the fridge.  I would use this icing for any cake I loved the taste. Thanks again for the recipe.

Tasty - So I realised I actually have tapioca starch (from a recipe I have yet to make that I was supposed to make months ago).....is that the same thing as Tapioca flour?

kmw - From what I read they are the same thing.

JuanitaS - Yes Tasty, tapioca flour and starch are the same thing.... but potato starch vs flour are different. Also corn starch vs flour is named differently between USA and UK/Aust. I use pure 100% corn starch - white - rather than wheaten starch or maize flour, which is a yellow colour, and not starchy. It all gets a bit confusing. lol.






3
Drinks / Milo - Gluten free, dairy free, soy free
« on: December 24, 2013, 06:26:10 am »
I made up this Milo recipe after my son with numerous allergies wanted Milo after seeing his older non-allergic brother enjoying it at lunch time. Problem with regular Milo for my allergic son is that it contains gluten and dairy, both of which my son is allergic to. So here is a delicious recipe which is also nut free. It takes a whole minute and a half! (See it online here: http://nomorereactions.com/blog/recipes/)

Ingredients

80g Coconut flour
50g Coconut sugar
35g Cocoa (100% pure)
15g Linseed (Flax)

Directions

Step 1.   Mill coconut sugar and linseeds for 1 minute at Speed 9. Scrape down the sides of the bowl.
Step 2.   Add the coconut flour and cocoa and mix for 15 seconds at Speed 6, scraping down the sides of the bowl and mixing for a further 10 seconds, Speed 6.


And it's done! Take a big teaspoon full and sprinkle over your choice of milk (rice milk in our case), or sprinkle over your dessert for a delicious chocolatey flavour.

Store in an air tight jar in the fridge.  

This quantity makes around 60 servings (one teaspoon each).




4
Introduce Yourself / Hi From Allergy-mum Australia
« on: December 24, 2013, 06:10:08 am »
Hi all, Happy to be here after being told by many friends I need to check out recipes here :)

I bought my thermie one year ago and it has been a life-saver - literally - in that I now make all my son's gluten free, dairy free, egg free breads in it, as well as all his other safe foods (he has over 20 allergens that we know of, three of them bringing on anaphylactic reactions)... and of course I use it almost daily for the family meals.  I LOVE it :)

I'm just starting a blog, mainly to help me through the allergy trauma but also to provide support to others and information from journal articles etc. I have only just written up his serious reactions so far, plus just one recipe of many that I have developed... hoping to get one or two up on here soon. So anyway blog is small for now, but hoping to expand it soon. If you're interested in the allergy side of life the site is: www.NoMoreReactions.com

Can't wait to share recipes and expand my son's meal plans from what I find on here :)

Juanita S

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