Chia Pudding

Recipe and photo courtesy Mhai Yoga Retreat

Chia seeds are loaded with nutrients including omega-3 fatty acids, antioxidants, calcium, fibre and protein. They are great to make pudding because they absorb up to 10 times their weight in liquid. If you want to find a great price on chia seeds then check out iHerb discount codes, all their products are great. Try this easy recipe and start your day off right.

Dabble Does Havana2

Photo courtesy Mhai Yoga Retreat

 

INGREDIENTS
½ cup of chia seeds
½ cup of coconut milk
2 bananas
3 tbsp of almonds
2 tbsp of coconut shreds
1 tsp of cinnamon

DIRECTIONS
In a small bowl, mix chia seeds, coconut milk and cinnamon. Cover and refrigerate for at least 1 hour.

Put mixture into serving bowls and garnish with sliced bananas, nuts and coconut shreds, divided evenly per serving.

Last-minute Christmas Fruit Cake

Recipes from Gluten-free Holiday by Hannah Miles
Ryland Peters and Small

Gluten-free Holiday cover

This is a great cake to make if you discover at the last minute that you have someone with a wheat allergy visiting for Christmas. As the fruit is soaked in wine and brandy until plump there is no need to ‘feed’ the cake with alcohol, unless you wish to.

For the cake
14 oz. dried mixed fruit
⅔ cup glacé/candied cherries, halved
¾ cup ginger wine
1 tbsp brandy, plus extra for feeding (optional)
2 sticks butter, softened
1 generous cup soft dark brown sugar
4 eggs, beaten
1 generous cup gluten-free self-raising/ self-rising flour, sifted
2 tsp baking powder
1 heaped cup ground almonds
1 tsp ground cinnamon
1 tsp ground mixed spice/apple pie spice
1 tsp pure vanilla extract

To decorate
8 oz. golden marzipan
3 tbsp smooth apricot jam/jelly
10 oz. ready-to-roll icing/fondant
icing/confectioners’ sugar, for dusting
red gluten-free sugar candies
9″ round loose-bottomed springform cake tin/pan, greased and lined with baking parchment
holly cutter
ribbon

Gluten-free Holiday fruit cake

Gluten-free Holiday fruit cake – Photography by William Reavell

 

Instructions
Put the mixed fruit, cherries, ginger wine and brandy in a bowl, cover and soak overnight.

Preheat the oven to 160°C (325°F) Gas 3. Whisk together the butter and sugar, until light and creamy. Whisk in the eggs. Add the flour, baking powder, almonds, cinnamon, mixed spice and vanilla, as well as the fruit and soaking liquid. Mix until incorporated.

Spoon the mixture into the prepared cake tin/pan and bake for about 1 1/2 hours, until the cake springs back to your touch and a skewer comes out clean when inserted into the middle of the cake. Leave the cake to cool in the tin for a few minutes, then turn out and place on a wire rack to cool completely. If you want to ‘feed’ your cake, pierce small holes in the top and spoon over a few tablespoons of brandy.

When you are ready to serve, dust a surface with icing/confectioners’ sugar, and roll out the marzipan to a 5 mm/ 1/4 inch thickness. Using the washed and dried base of the cake tin as a template, cut out a 23-cm/ 9-inch circle of marzipan. Gently heat the apricot jam in a saucepan, and brush over the top of the cake using a pastry brush. Using a rolling pin, life the marzipan circle on to the cake and press down.

Roll out 250 g/ 8 oz. of the ready-to-roll icing/fondant and cut out a 23-cm/9-inch circle, using the same method as above. Brush the top of the marzipan with more apricot jam, and place the icing circle on top. Crimp the edges of the ready-to-roll icing and marzipan into pretty patterns. Roll out the remaining icing, and cut out holly leaves. Fix the holly leaves to the top of the cake using a little of the apricot jam and tie a ribbon around the edge of the cake. Add red candy ‘berries’.

The cake will keep for up to 5 days in an airtight container. Alternatively, wrap the un-iced cake in baking parchment and clingfilm/plastic wrap and store in an airtight container. Unwrap the cake and ‘feed’ it with several spoonfuls of brandy each week.

Serves 8–12

Sindulgence: Sin-amon Cake

sindulgence-cake

Recipe by Theresa Albert.

Ancient and primitive people have known for millennia that spices like cinnamon and cardamom contribute rich and mysterious nourishment, enhancing the very essence of life. Fascinating that a product of tree bark and the unripe seed pod of a small plant can be baked into an exquisite temptation I call Sin-amon Cake. Top with a dollop of whipped cream and enjoy with a cup of rooibos tea.


INGREDIENTS

1 cup cake and pastry flour
1 cup organic whole wheat flour
1-1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 pinch cayenne pepper
1 pinch ground allspice
1 tsp cracked cardamom
1/2 cup butter, softened at room temperature
1-1/4 cup organic cane sugar (plus more for topping)
2 large eggs
1 cup buttermilk

INSTRUCTIONS
Sift flour, baking soda, salt, cinnamon, cayenne pepper and allspice together.

Place cardamom pods on a cutting board and use the bottom of a heavy skillet to crush them. Discard green pod covers and crack remaining black seeds. Add half to flour mixture, set aside remaining half to top cake.

Use a blender to mix together butter, sugar and eggs in a separate bowl.

Add flour mixture to butter mixture, one cup at a time, alternating with buttermilk until it is well blended but not over-mixed.

Pour into two 8 inch buttered cake pans.

Bake for 20 minutes then sprinkle top with a few teaspoons of cane sugar mixed with remaining cracked cardamom and bake for further 5-10 minutes.

Serve topped with real whipped cream.