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.

Gluten Free Chicken Nuggets

Serves: 4

Ingredients:

• 2 chicken breasts, approximately 500g
• 2 eggs
• 1/4 cup milk
• 250g polenta
• 1 teaspoon onion salt

Method:

• Chop your chicken breasts into evenly sized nugget pieces.
• Get 2 mixing bowls, in the first whisk together lightly the 2 eggs and the milk, in the second mix together the polenta and the onion salt.
• Place 3 or 4 nuggets into the egg wash mixing so they are well coated, lift out with a fork to drain any excess egg wash and then place into the polenta mix and coat well. Repeat the process with all the nuggets until complete
• Heat about 3 tablespoons of rice bran oil in a large heavy based frying pan, place the nuggets in the pan ensuring there is gaps between the nuggets and the pan isn’t too crowded, you will need to cook the nuggets in batches
• Cook the nuggets for about 4-5 minutes each side or until golden brown and cooked through

Recipe Notes:

• Store covered in the fridge for a maximum of 2 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.

Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored covered in the fridge for the maximum of 2 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.

Raspberry Mousse
Serves: 6-8

Ingredients:

• 500ml thickened cream
• 2 cups raspberries, fresh or frozen
• 1/2 cup caster sugar
• 2 teaspoons gelatine

Method:

• Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2 cups of raspberries that have been pureed.
• Dissolve the gelatine in 1 tablespoon of boiling water then gently fold evenly through the raspberry mix
• Pour into 1 large serving bowl or 6-8 individual portions and refrigerate overnight 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.

C4K Mini Sweet Treat Balls

Apple Pie Balls

Ingredients:

• 1/2 cup dried apple rings, well packed
• 1/2 cup pitted dates
• 1/4 cup toasted muesli
• 1/2 teaspoon all spice

Apricot & Coconut Balls

Ingredients:

• 3/4 cup dried apricots
• 3/4 cup desiccated coconut

Dark Chocolate Balls

Ingredients:

• 1/2 cup pitted dates
• 1/2 cup sultanas
• 100b 70% dark chocolate
• 1 weetbix biscuit

Method for all:

• Place all ingredients into your Thermo cooking device or Food Processor and blend under the mixture is ground well.
• Remove the mix from the bowl and grab portions of the mixture and roll into the desired ball size.
• For larger size balls you may need to finish the ball by rolling in coconut to they aren’t so sticky.

Recipe Notes:

• The small bags seen in the picture were purchased in a pack of 100 from eBay
• Store in an airtight tight container below 27 degrees
• 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.

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 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.