expresso amorettis

This is again a recipe from 4 ingredients gluten free.

I made this the other day for afternoon tea when we had some visitors, I was a little unsure how the kids would like them as they have coffee in them, well apparently they must have liked them a lot because this recipe made heaps, there was a good half a container left and when I was going to Bible Study and thought to take some along there was only 3 left!

I think you could adapt it by using cocoa or carob powder instead of coffee and I think they would be lovely drizzled or dipped in chocolate.

Expresso Amorettis

1T instant coffee

3 egg whites

3 C almond meal (I buy this in bulk from the health food section)

1 C sugar (I used raw because I didn't have any white)

Preheat oven to 160C, dissolve coffee into 2T boiling water, allow to cool.

Beat egg whites until stiff peaks form. 

Add egg whites, sugar and almond meal to coffee mix and stir until combined. 

Using a tablespoon (I use a teaspoon so I can make more biscuits) dollop balls onto a paper lined baking tray. 

Bake for 20 minutes (I baked for 15 because they were smaller) or just beginning to brown. 

I left these on the tray to cool for about 10 minutes then put them on a rack.

I am going to make these today to take to Church tomorrow and I think I will make a chocolate version.

bacon and egg muffins

We had these for tea (dinner in Australia is called tea) the other night and they were lovely.

They are bacon and egg muffins and I got the recipe from here

It is a breakfast recipe but I adapted it to a main meal by serving it with salad and sweet potato hash browns.

I made these in my smaller muffin pans which meant I made 18, but you could use Texas muffin tins and make bigger ones.

These are super easy and super yummy.

Bacon and egg muffins

10 eggs

bacon

capsicum

onion

Put bacon in the base of a muffin tin, put finely chopped onion and capsicum on top of bacon. 

Whisk eggs and pour into tins.

Cook at 180C for 20-30 minutes (depends on size of tin) until egg is set.

You can sprinkle a little grated cheese on it at this stage if you wish.

Serve. 

Leftovers can be reheated or you can eat cold. 

I had the two leftovers for breakfast the next day and they were still very yummy.

Sweet potato hash browns

Grate 3 sweet potatoes, add two eggs, salt and pepper and mix, fry in a little olive oil until brown on both sides.

For a main meal add salad or serve for breakfast

raspberry almond cake

 I made this cake for myself for my birthday.

It was a lovely cake, but I think it needs to be served with something.

Whipped cream and/ or a chocolate ganache would be my first choice, unfortunately being gluten and dairy free I would have to go to my second choice of a dairy free ice cream either vanilla or chocolate or a raspberry sorbet.

Raspberry and Almond Cake

2 C frozen raspberries, thawed, juice included

6 eggs

1 C sugar

255g almond meal

Preheat oven to 160C

Puree raspberries with their juice.

Beat eggs and sugar with a mixer until light and fluffy, add puree and almond meal.

Stir well, pour into a greased 22cm cake tin (I used a springform tin, lining bottom and greasing the sides) and bake for 60-70 minutes.

As you can see from the photo I dressed it up by putting flaked almonds on top before baking and dusting with icing sugar once cooled.

The note in the book says you can swap raspberries for apples, bananas, oranges or mandarin. 

Topped with cream cheese and sprinked with poppy seeds, this cake is beautiful.

flourless chocolate cake

This is a delicious moist cake perfect to serve for dessert or that special occasion.

Flourless Chocolate Cake

4 eggs

1C caster sugar

200g butter

250g dark chocolate

Preheat oven to 180C.

Separate eggs, add half the sugar to to egg yolks and beat well with a mixer.

In a separate bowl, beat egg whites until fluffy then add remaining sugar gradually, beating until soft peaks form.

Melt chocolate and butter over hot water stirring regularly.

Pour into egg yolk mixture and fold.

Once combined fold in egg whites.

Line a cake tin with greaseproof paper and pour in mixture (I used a springform pan with paper on the bottom and greased the sides)

Bake for 40 minutes in the lower third of your oven. 

This cake will collapse on cooling because it has no flour

I dusted with cocoa powder and icing sugar, can be served with whipped cream for a special occasion.

spinach and cashew pate

This pate is very similar to the cashew dips that are very popular at the moment.

This version is gluten and dairy free.

Spinach and Cashew Pate

1 C cashew nuts

200g spinach leaves

1/2t nutmeg

Steam spinach just enough until its wilted. 

Blitz the cashews in a blender until finely ground and then add the spinach and nutmeg.

Blitz to combine.

I found this a little bland so we added some salt and pepper, grated Parmesan would also add flavour and make it similar to the commercial dips. 

The second time I made this I didn't have enough spinach so added rocket and coriander which was lovely, another alternative would be some basil.

From: 4 ingredients gluten free cookbook

orange almond cake

This cake is just beautiful.

I have had the recipe longer than I have had children, I can remember serving it to work friends over for afternoon tea.

Now being on a gluten free diet it is my go to special occasions cake.

When I used to make it I just bought ground almonds from the baking section in the supermarket, but now I am using almond meal that is made from almonds with the skin on.

I think the skin makes it a little denser and not as sweet.

Next time I make this I think I will add a little extra sugar to counteract the skins.

Here is the recipe as is.

Serve it with Vienna cream and a chocolate ganache for those extra special occasions.


 Orange Almond Cake

2 large oranges

250g sugar

250g ground almonds

1t baking powder

6 eggs

Boil oranges in water for 1 1/2 hrs. 

Drain off water and blend oranges in the food processor. 

Add remaining ingredients and mix thoroughly with orange pulp. pour into a buttered 23cm springform tin and bake in a pre- heated 200C oven for 1 hour. 

I have taken to covering the top with flaked almonds before baking and dusting with icing sugar when cool.

Chocolate Ganache

200g dark chocolate

200ml cream

2 T Grand Marnier (optional)

over a gentle heat melt the chocolate and cream together. add liqueur, mix and serve warm on the cake.