Gluten Free, Dairy Free Chocolate Cake with Coconut Frosting

Cake Ingredients:

• 1 1/4 cups Gluten Free SR Flour
• 125g nuttalex
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon bicarb soda
• 1 cup warm coconut milk

Frosting Ingredients:

• 1 tablespoon coconut milk
• 1 tablespoon nuttalex
• 1 cup pure icing sugar

Method:

• Preheat oven to 180 degrees Celsius, grease and line with baking paper a 20cm round or 20cm square cake tin
• Use your electric beaters to beat together the Nuttalex and sugar for a couple of minutes until it becomes light and fluffy
• Add in the eggs and vanilla essence gradually until combined
• On the lowest possible speed add in the dry ingredients while continuing to beat, finally add in the warm coconut milk and beat until just combined finally use a spatula to fold the mixture by hand for 30 second to ensure all combined
• Pour mixture evenly into the prepared cake tin and bake for 35 minutes or until a cake skewer comes out clean
• Leave the cake in the tin for 15 minutes before transferring to a wire cooling rack.
• To make the frosting, use your electric beaters to beat together the Nuttalex and coconut milk until well combined
• Gradually add the icing sugar beating well and scraping down the sides of the bowl until you get the desired consistency of the frosting
• Spread the frosting evenly over the cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fruit Juice Snow Cones

Ingredients:

• 1 cup water
• 2 tablespoons white sugar
• 3 cups of fruit juice (orange & mango shown in picture)

Method:

• Bring the water and the sugar on the stove over a medium heat and bring to the boil
• Allow sugar syrup to return to room temperature and then pour in the fruit juice
• Pour mixture into a lasagne dish and place in the freezer
• After the first hour and every subsequent 30 minutes take the dish out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid
• Continue to freeze and scrape every 30 minutes until no more liquid
• Serve in a snow ball or a little mount of fruit snow.

Recipe Notes:

• To be stored in the freezer in an airtight container and consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Flourless Orange Marmalade Cake

Makes: 1 x 20cm cake

Ingredients:

• 6 eggs, separated
• 1 cup caster sugar
• 2 cups almond meal
• 1 teaspoon gluten free baking powder
• 1 cup C4K Kitchen’s Orange Marmalade
• Pinch Salt

Method:

• Preheat your oven to 180 degree Celsius (160 degrees fan forced), then line and grease very well a 20cm round springform cake tin
• Using your electric beaters to beat the egg whites until you get soft peaks and then set aside
• In a small mixing bowl whisk together the egg yolks and sugar until well combined
• Use a spatula to fold through the yolk mixture, almond meal and marmalade alternating a scoop full at a time and continue to gently fold in until all added and well combined
• Spread the mixture evenly into your cake tin and cook for 60 minutes
• Allow the cake to cool completely prior to attempting to remove from the cake tin
• Dust the top of the cake with icing sugar before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Fruit Cake

Makes: 1 x 20cm round cake or 18 standard cupcakes

Ingredients:

• 1kg mixed dried fruit, seeds & nuts
• 620ml orange juice
• 2 cups SR flour

Method:

• Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
• Preheat the oven to 180 degree Celsius
• Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
• Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
• For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
• For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean

Recipes Notes:

• You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
• For a richer creamier cake change the juice to   milk based drink like chocolate milk or iced coffee
• Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Fruit Loaf/Muffins

Makes: 1 loaf or 12 standard size muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup wholemeal SR flour
• 1 1/2 teaspoons baking powder
• 1 cup apricot nectar
• 1 tablespoon rice malt syrup
• 2 eggs
• 1 cup sultanas
• 3/4 cup chopped dried apricots

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free Chocolate Brownies

Makes: approximately 24 squares

Ingredients:

• 1/2 cup nuttalex
• 1/4 cup cacao
• 1/4 cup brown sugar
• 1/2 cup plain flour
• 1/4 cup rice malt syrup
• 1/4 teaspoon salt
• 2 teaspoon vanilla essence
• 1 teaspoon baking powder

Method:

• Preheat your oven to 180 degrees Celsius.
• Grease and line with baking paper an 20cm (8 inch) square pan.
• Melt the nuttalex and add the brown sugar, rice malt syrup and vanilla and mix well.
• Add in the cacao, flour, salt & baking powder and sift into the mixture and mix well.
• Pour into the greased pan and bake for 20-25 minutes.
• Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight container for the maximum of 3 day
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Creamy Curried Sausages

Serves: 4

Ingredients:

• 8 beef sausages
• 1 onion, diced
• 2 carrots, diced
• 200g sweet potato, diced
• 1 zucchini, diced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar (optional)
• 400ml can of coconut milk

Method:

• In a frying pan, cook the sausages until just done, slice and set aside
• Discard most of the residual oil from the pan leaving a little bit to coat the bottom then add in all the vegetables and cook until the onion is transparent
• Add the spices and brown sugar, fry this for 2 minutes or until aromatic
• Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
• Finally return the sausages to the frying pan and simmer for 5-10 minutes
• Serve with your choice of rice, pasta, mash, vegetables and/or salad.

Recipe notes:

• The coconut milk can be replace with evaporated milk should you not want a dairy free option.
• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Coconut Curry with Cauliflower and Potato

Serves: 4-6

Ingredients:

• 400ml can coconut milk
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 6 small-medium potatoes, peeled and diced
• 3 cups small cauliflower florets
• 1 cup frozen green beans
• 1/2 cup vegetable stock or water
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method:

• Heat 1 tablespoon rice bran oil in a large frying pan heat, add the garlic and onion and fry for about 5 minutes until softened.
• Add potatoes and continue to stir for a further 5 minutes so it doesn’t stick
• Add in the spices and stir until they become aromatic, then pour in the coconut milk and add the cauliflower and stir well to ensure the spices are evenly combined
• Simmer over a low heat for about 15-20 minutes until the vegetables are just tender and then add in the green beans; if the curry is a little thick add in the stock, otherwise do not add
• Remove from the heat and sit covered for 5 minutes to allow the beans to heat through.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Zucchini and Sweet Potato Cupcakes

Makes: approximately 18

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1 cup vegetable or coconut oil
• 2 1/2 cups plain flour
• 1 cup brown sugar, lightly packed (can be halved if you prefer)
• 1/2 cup wholemeal plain flour
• 1/2 cup honey or rice malt syrup
• 1 teaspoon salt
• 2 teaspoons vanilla essence
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 cup buttermilk (or rice milk for dairy free)
• 3 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1 cup grated zucchini
• 1 cup grated sweet potato

Method:

• Preheat oven to 180 degrees Celsius and prepare muffin trays by lining with 18 cupcake papers
• Sift together all dry ingredients and set aside
• Using a mixer or hand held beaters mix oil, sugar, honey, then add eggs and vanilla
• Mix dry ingredients into egg mixture then finally add the buttermilk
• Fold in the grated vegetables using a spatula
• Pour the batter into the cupcake papers until they are 3/4 full
• Bake for 20-30 minutes till cake skewer comes out clean
• Sit for 5 minutes and then transfer to a cooling rack.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fruit Squares

Makes: approximately 20 squares

Ingredients:

• 1 cup wholemeal SR flour
• 1/2 cup desiccated coconut
• 4 weetbix biscuits, crushed
• 1/2 cup sugar
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 3 tablespoons unsweetened cocoa powder
• 175g butter, softened (or nuttalex for a dairy free alternative)
• 2 teaspoons golden syrup, rice malt syrup or honey

Method:

• Preheat oven to 180 degrees Celsius and grease and line a brownie tin
• Sift flour into a bowl and add remaining dry ingredients
• Combine butter and syrup in a saucepan and melt over medium heat
• Add liquid ingredients to dry ingredients and mix well and press well into the prepared brownie tin
• Bake in a moderate oven, 180C, for 25-30 minutes.
• Cut into 20 slices. Dust with icing sugar.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.