Gluten Free Strawberry Scones

3 cups all purpose gluten free flour blend

1/2 cup coconut sugar

3 teaspoons gluten free baking powder

1 1/2 teaspoons xanthan gum

2 cups fresh strawberries, chopped

6 tablespoons cold salted grass fed butter, cut into chunks

1 cup whole milk

Preheat oven to 375 F

Combine flour, sugar, baking powder, and xanthan gum. Cut butter into the dry ingredients until mixture is crumbly. Add strawberries. Fold wet into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions.

Bake for roughly 40 minutes (more or less) or until a stick inserted into the center comes out clean.

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Gluten Free Coconut Orange Bundt Cake

Bundt Cake:

4 cups gluten free all purpose almond flour blend 

4 teaspoons gluten free baking powder 

2 teaspoons guar gum 

2 cups dry coconut flakes

2 oranges (zest only) 

1 cup plain Greek yogurt 

1 cup raw honey 

3 large room temperature eggs 

1 cup melted butter 

1 cup milk

Preheat oven to 350 F

Butter a large bundt cake pan and sprinkle a little flour over the top. Combine all the dry ingredients including orange zest. Whisk all the wet ingredients and add to the dry. Mix until smooth. Pour into the bundt pan. Bake for 60 minutes or until a stick inserted into the middle comes out clean. Remove f rom the oven to cool completely in the pan before turning out.

Frosting:

1/2 plain yogurt 

2 cups powdered sugar 

1 large orange, juice only

Combine yogurt and orange juice. Beat until smooth. Pour on top of the cake followed by orange zest (refer to the picture).

Gluten Free Banana Muffins

1 1/2 cups gluten free all purpose flour blend

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon gluten free baking powder

1 large room temperature egg

1/3 cup olive oil

4 large very ripe bananas, mashed

Preheat oven to 350 F

Combine all the dry ingredients. Whisk egg, olive oil, and banana. Add to the dry ingredients.

Line a 12 cup muffin pan and fill 3/4 full.

Bake for 45 to 50 minutes or until a stick inserted into the middle of one of the muffins comes out clean.  

Gluten Free Lemon Banana Doughnut Holes

Gluten Free Chocolate Vanilla Pikelets

A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries.

1 cup all purpose gluten free flour blend 

1/2 teaspoon guar gum 

1 cup bittersweet dark chocolate chunks 

1 tablespoon Heilala Vanilla Sugar

2 tablespoons gluten free baking powder 

1 large room temperature egg 

2 tablespoons melted salted butter 

1 cup milk

1 teaspoon pure Heilala Vanilla Bean Paste

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients.Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-11⁄2 minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam.Any leftovers can be reheated to refreshen before serving.

Gluten Free Double Chocolate Muffins

1 cup sugar 

1 1/2 cups gluten free all purpose flour blend 

1 cup pure cocoa powder 

1 1/2 cups pure dark chocolate bits 

1 teaspoon gluten-free baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

3 large room temperature eggs 

1/2 cup pure olive oil 

1/2 cup milk 

1/4 cup organic sour cream 

2 teaspoons pure vanilla essence

Preheat oven to 350 F 

Combine the first 7 ingredients in your mixer. Set aside. Whisk the last 5 ingredients until incorporated in a separate container. With the mixer on low speed, add liquid to the dry ingredients until combined.

Grease an 18-cup muffin pan and dust with flour. Fill each one 3/4 full and bake for 40 to 50 minutes or until a stick inserted into one of the muffins comes out clean.

Gluten Free Lemon Yogurt Banana Cake

4 cups gluten free flour blend

3 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoons xanthan gum

2 Meyer lemons, zest only

1 1/2 cups sucanat or coconut sugar

1 cup room temperature salted grass fed butter, cut into cubes

1 cup plain yogurt 

1 cup milk

4 eggs, room temperature

4 large ripe bananas, mashed

1 tablespoon lemon juice

Preheat oven to 350 F.

Sift flour, baking powder, baking soda, lemon zest, and xanthan gum. Combine milk, yogurt, lemon juice, and mashed bananas. Cream butter and sugar until light and fluffy on medium speed. Add eggs one at a time beating well in between. Lower speed and add half the flour mixture, followed by the milk mixture. Lastly add the rest of the flour.

Pour batter into large, lined, square cake pan. Bake for 60 to 90 minutes or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven. 

Gluten-free Banana Date Caramel Bundt Cake

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten Free Black Cherry Upside Down Cake

2 1/4 cup GF baking mix

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups dark brown sugar

2 tablespoons molasses

1 cup pure vegetable oil

2 large room temperature eggs

4 cups pitted frozen black cherries

Preheat oven to 350 F

Whisk all the dry ingredients to combine. Set aside. 

Toss pitted frozen cherries in 1/2 cup of sugar and add to the bottom of a greased, round 9" by 9" cake tin. Set aside.

Beat all the wet ingredients on low speed including 1 cup of sugar and add to the dry ingredients. Pour into the cake pan and bake for 90 minutes or until a stick inserted into the middle comes out clean. Remove from the oven and leave to cool completely until you turn it out.

Gluten Free Mini Sage Passionfruit Bundt Cakes

Bundt:

1 1/2 cups all purpose gluten free almond flour blend 

1 1/2 teaspoons guar gum

2 teaspoons fresh sage, chopped very fine.

2 teaspoons gluten free baking powder

1 teaspoon sea salt

1 cup coconut sugar

1 cup room temperature butter

3 large room temperature eggs

2 tablespoons pure passionfruit pulp

1 cup milk

Preheat oven to 350 F

Grease a 12-cup mini bundt pan with butter and dust with flour. Dip out all the excess flour. Whisk all the dry ingredients including sage to combine. Cream butter and sugar on high speed until light and fluffy (about 6 minutes). Add eggs one at a time beating well between each addition (about a minute each). Add passionfruit pulp. On low speed, beat in 60% of the flour mixture followed by all the milk. Beat in the last of the flour mixture to combine.

Scoop into the pan making sure it's 3/4 full.

Bake for 20 to 30 minutes or until a stick inserted into the center comes out clean. Remove from the oven to cool completely before you remove them.

Passionfruit Buttercream:

1/2 cup butter

1 cup powdered sugar

1 tablespoon passionfruit pulp

Whisk all the ingredients until fluffy and light.  Whisk in more powdered sugar if it's too soft.

Store leftover buttercream in an airtight container in the refrigerator for future use.

Fill the cavity of the mini bundt cakes with the butter cream and drizzle a generous amount of caramel sauce over the top.

Salted Caramel:

1 packed cup brown sugar

1/2 cup butter, cut into cubes

1/2 cup cream

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.

Gluten Free Banana Crumble Cake

Cake:

2 cups gluten free flour blend

1 1/2 teaspoons gluten free baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 cup coconut sugar

1 cup milk

1/2 cup melted butter

1/2 cup Greek yogurt

3 large eggs, room temperature

2 teaspoons vanilla essence

3 large ripe mashed bananas

Preheat oven to 350 F

Whisk all the dry ingredients. Combine all the wet ingredients including mashed bananas and add to the dry.

Pour into a greased round 9" cake pan. 

Crumble:

1/4 cup gluten free all purpose flour blend

1/4 cup coconut sugar

1/4 cup cold, diced butter

Cut butter into the flour and sugar until it resembles crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean.

Gluten Free Spiced Chocolate Bundt Cake

Cake:

2 1/2 cups gluten free flour blend

2 teaspoons guar gum

3 teaspoons gluten free baking powder

3/4 cup pure chocolate powder

4 large room temperature eggs

1 cup room temperature butter 

1/2 cup Greek yogurt

1/2 cup milk

1 1/2 cups sucanat (natural sugar) or white superfine sugar

2 teaspoons cloves

Preheat oven to 350 F

Sift all the dry ingredients. Set aside. Whisk all the wet ingredients. Set aside. Butter a large Bundt cake pan and sprinkle chocolate powder over the top.

On medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well in between.

On low speed, add about 60% of the flour mixture followed by the wet ingredients. Add the rest of the flour to the mixture.

Pour into the pan. Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. Leave the cake to cool completely in the pan on a cooling rack before you take it out.

Glaze:

1/2 cup dark chocolate chunks

1/2 cup cream

Heat cream in a saucepan on medium heat to hot (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Drizzle over the top of the cake to serve.

Gluten Free Pineapple Date Molasses Cake

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To support this endeavor, please pre-order now by clicking here. Thanks!

Available for a limited time only!

Oatmeal Apricot Chocolate Chip Cookies (gluten-free)

Yield:30

If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead

1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)

1 cup oatmeal of your choice

8 tablespoons or 1 stick of salted butter, room temperature

1 cup sucanat or brown sugar

1 large room temperature egg

1 1/2 cups dark chocolate chips

1 cup chopped dried apricots

1 teaspoon pure vanilla essence

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 15 minutes.

Gluten Free Pear Ginger Lemon Loaf

2 cups Mia's gluten free cake flour blend

4 ripe anjou pears, remove skin, core, and chopped into small pieces

1 cup plain Greek yogurt

1 cup milk

8 tablespoons butter

3 large room temperature eggs

1/2 cup coconut sugar

2 teaspoons ginger powder

2 tablespoons lemon zest

Preheat oven to 350 F.

Whisk milk and yogurt to combine. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, ginger, pears, and lemon zest. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 1 hour or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and let the cake cool completely before removing from the pan.

Gluten Free Spiced Chocolate Apple Muffins

Yields: 15

2 cups Mia's gluten free cake flour blend

1 teaspoon guar gum

2 teaspoons gluten free baking powder

4 green apples, remove skin and core, chop into very small pieces

2 large room temperature eggs

1/2 cup melted dark chocolate

1 cup vanilla Greek yogurt

1 cup milk

1 cup pure vegetable oil

2 teaspoons vanilla paste

1 cup coconut sugar

3 teaspoons apple or pumpkin spice blend

Preheat oven to 350 F

Combine apples, sugar, and apple spice.  Set aside for 30 minutes. In a another bowl, whisk all the wet ingredients until combined and fold into the dry. Add apple mixture to the mix. Scoop into a lined muffin pan. Drop a teaspoon of melted chocolate over the top of each muffin. Bake for 30 to 40 minutes or until a sticked inserted into the middle comes out clean.

Gooey Chocolate Banana Cake (gluten-free)

Cake:

3 cups almond meal/flour

2 cups melted dark chocolate

4 large eggs, room temperature

3 large bananas, chopped

1 cup raw honey

1/2 cup pure vegetable oil

2 tablespoons cocoa powder

1 teaspoon vanilla

2 teaspoons espresso powder

Preheat oven to 375 F

Blend all the ingredients in a blender to combine (except bananas). Fold in bananas. Pour into a prepared round 10" Springform cake pan and bake for 1 hour or until a stick inserted into the middle comes out clean.

Let the cake cool completely before removing from the pan while you prepare the ganache.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour over the top of the cake and spread out to cover the entire cake.

Keep refrigerated until serve.

Gluten Free Blueberry Peach Muffins

1 1/4 gluten free cake flour blend

1 cup almond flour

1 cup coconut sugar

2 eggs, room temperature

1 cup almond milk or milk of your choice

1 cup pure vegetable oil

1 tablespoon vanilla extract

Zest of one large lemon

1 cup fresh blueberries

1 cup fresh peaches, chopped

Preheat oven to 350 F

Combine dry ingredients. Lightly dust fruit with flour. Combine wet and fold into dry ingredients and add fruit. Mix to combine.

Scoop into a prepared 12 cup large muffin pan and bake for 30 to 40 minutes or when a stick inserted into the middle comes out clean.

Lemon Blueberry Loaf With Vanilla Bean Sauce

Loaf:

4 cups cake flour

2 1/2 teaspoons baking powder

250g unsalted butter, room temperature

4 eggs, room temperature

1 1/2 cups powdered/icing sugar

1 cup full cream Greek yogurt

3 cups blueberries (fresh or frozen)

1 lemon, juiced

2 tablespoons lemon zest

Preheat oven to 350 F.

Grease two medium size loaf pans with melted butter. Sift flour and baking powder into a large bowl. Beat butter and powdered sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add lemon juice and zest. Add half the flour mixture, mix well to combine. Add yogurt, mixing well to combine. Add the rest of the flour. Beat just to combine (don't over mix!). Fold in blueberries. Spoon batter into loaf pans.

Bake for 1 - 1 1/4 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave in the pan for about 10 minutes before turning out.

Vanilla Bean Cream:

2 cups milk

1/2 cup fresh cream

4 egg yolks, room temperature

1 tablespoon flour

2 teaspoons good quality vanilla bean paste

1 tablespoon powdered/icing sugar

Whisk flour, cream, egg yolks, powdered/icing sugar and vanilla to fully combine. Heat milk on medium heat until just warmed through and whisk in the cream mixture. Continue whisking until sauce is thick and shiny.