cake

Grain Free Sponge Cake

This is the 2017 updated & improved recipe for my potato flour sponge cake. I make this for special occasions and its always a hit.

Grain Free Banana & Raspberry Cake

I’ve been making a grain free banana cake for years.  This version is the “new and improved” version and the added raspberries make it something special, but it is still relatively inexpensive to make as it only uses two eggs.  The original recipe this one is based on is here.   This version I think is “healthier” as it uses coconut sugar and coconut oil.Read More »Grain Free Banana & Raspberry Cake

Amaranth Berry Cake

Amaranth Berry Cake

This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.

This version uses oil instead of butter, and is as always Grain-free, Gluten-free.  The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven.  It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft” Read More »Amaranth Berry Cake

MP900444358

Failsafe Banana Bread

This is a buckwheat flour recipe just perfect for anyone who hates the taste of buckwheat.  It tastes amazing, and you could give this to your fussiest eater, including “normal” wheat-eaters and they will love it too.  Its healthy enough to have for breakfast toasted or untoasted and “cake-y” enough to have anytime as a treat.  Its other big plus: its failsafe, although not recommended for the amine sensitive due to all the bananas!Read More »Failsafe Banana Bread

Amaranth Berry Cake

Raspberry Lemon & Almond Slice

125g butter
1 cup caster sugar
splash of vanilla essence (about 1.5 tsp)
3 eggs
1/2 cup plain yoghurt with a splash of lemon juice
1 cup almond meal
1/4 cup amaranth flour
1/4 cup buckwheat flour
1/4 cup potato starch
1 cup frozen rasberries

This slice is alot like a friand.  It is slighly chewy on the outside, soft and moist on the inside and smells and looks amazing fresh out of the oven, with the raspberry marbled top. It looks and tastes “special” its flavours ideal to serve to your grain-eating guests who would normally find the flavours of buckwheat and amaranth too strong – give them this with a dusting of icing sugar and a spoon of thick yoghurt or cream to serve, and you will have some very happy people begging you for the recipe.  Lots of sugar so not even pretending this one is healthy but perfect for an occasional treat.

Grain-free, Gluten-free, Contains Dairy and Sugar.Read More »Raspberry Lemon & Almond Slice

Caramel Vanilla Cake

Suitable for children with a Salicylate allergy IF you use normal caster sugar instead of rapadura, and DONT USE vinegar but then cake will not be caramel, just vanilla (but still very nice).  This cake has a beautiful texture and keeps really well, although it normally doesn’t last that long.

Read More »Caramel Vanilla Cake