Cakes
It’s been a while since I last posted a recipe! In fact, almost three years! I have been working on recipes in that time and now have a few to post. With the success of first my Ginger and Almond Muffins, then my Chocolate and Almond Muffins, I’ve been recreating some of my past cakes and muffins along the same …
Muffins
Over the Christmas/New Year period, I was staying at mum and dad’s, and decided to make my Ginger Muffins for which I use a combination of white rice flour and brown rice flour. It turned out mum didn’t have any white rice flour so I substituted it with ground almonds and tweaked the other ingredients. The result was pretty good …
Cakes
When I was young, I bought a recipe book titled “The Victorian Kitchen Book of Cakes and Cookies”. It contained a recipe for “Fine Almond Cake”. The cake looked delicious so I decided to try it. The recipe contained no baking powder nor did it call for self-raising flour. At the time, I wondered if neither of these were invented back then, …
Cakes
I have never particularly been a fan of scones. Whether it was me who made them or someone else, they always seemed to be dry and hard! Since gluten-free flours produce a softer baked product, I have been thinking that this could bode well for scones! The result is these Light Almond Scones. They are a slight deviation from traditional scones. …
Slices
Similar to eggs back around the 1990’s, for a long time coconut has had a bad rap due its high content of saturated fat. The tide is now turning and apparently coconut may not be as bad for us as previously thought. Either way, I figure a small amount every now and then is probably okay! This slice tends to …
Slices
This Chocolate Almond Slice is based on an American Brownie I used to make. The Brownie was very rich in butter but for the slice I use neither butter nor oil. The result is a soft textured slice, more like a cake. Sometimes it seems to rise more than other times but whether it is shallower or deeper, it gets eaten just …
Biscuits
These almond biscuits are usually crisp and melt-in the mouth but sometimes I seem to do something different and they turn out crisp on the outside but softer on the inside. Either way, they have a lovely almond flavour and one usually isn’t enough! Although I use ground almonds in this recipe, I also use almond essence to provide the flavour …
