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Prep 25minBake 25minMakes about 12
Often gluten-free muffins have little substance – they lack not only flavour but also texture. These ones however, thanks to a clever combination of gluten-free flours, along with three forms of coconut and loads of fruit, will not disappoint. They are also dairy-free.
200g (1⅓ cups) brown rice flour 40g (¼ cup) quinoa flour 30g (¼ cup) arrowroot 1 tablespoon gluten-free baking powder 2 teaspoons ground cinnamon 135g (¾ cup) coconut sugar 75g (¾ cup) desiccated coconut 200g frozen mixed berries, such as raspberries, blackberries and blueberries (see Baker's Tips) 2 eggs, at room temperature 160ml (⅔ cup) coconut milk 80g coconut oil, melted and cooled slightly 2 teaspoons apple cider vinegar 2 teaspoons natural vanilla extract or essence 2 large (about 200 g each) ripe bananas extra thawed frozen and/or fresh berries (optional), to decorate icing sugar (optional), to sprinkle
Preheat the oven to 190ºC (170ºC fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
Sift together the flours, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and desiccated coconut. Gently stir in the frozen berries.
Use a fork to whisk together the eggs, coconut milk, coconut oil, vinegar and vanilla until well combined. Mash the bananas and then stir them into the egg mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined, being careful not to break up the berries. Spoon the mixture into the paper cases, dividing evenly.
To make the topping, combine the coconut and sugar and sprinkle over the muffins.
Bake for 25-30 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature topped with the extra berries and dusted with icing sugar, if desired.
There's no need to thaw the frozen berries before using them in this recipe.
You can replace the mixed berries with frozen blueberries, blackberries or raspberries.
These muffins are best eaten the day they are baked, however they freeze really well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
This bread is almost the complete opposite of most commercially made gluten-free breads - wonderfully substantial (it won’t ‘dissolve’ in your mouth), moist and flavoursome without containing any gums. The key is the inclusion of psyllium husks and chia seeds to give the dough flexibility and structure in the absence of gluten. It’s great fresh, but toasting really brings out the nuttiness of the flours used.
150g (1 cup) sorghum flour 75g (½ cup) millet flour 70g (½ cup) brown rice flour 65g (½ cup) sweet (glutinous) rice flour 90g (½ cup) fine polenta 1½ teaspoons fine sea salt 625ml (2½ cups) lukewarm water 7g (1 sachet) instant dried yeast 2 tablespoons honey 2 tablespoons light olive oil, plus extra to grease 25g (⅓ cup) psyllium husks 50g (¼ cup) chia seeds 2 tablespoons sesame seeds, to coat and sprinkle
Combine the sorghum, millet, brown rice and sweet rice flours, polenta and salt in a large bowl.
Combine 60 ml (¼ cup) of the lukewarm water, yeast and 1 tsp of the honey in a small dish and whisk to combine with a fork. Set aside in a warm, draught-free place for 5 minutes or until frothy.
Meanwhile, use a balloon whisk to whisk together the remaining 560 ml (2¼ cups) luke warm water, remaining honey, olive oil, psyllium husks and chia seeds until evenly combined. Set aside for 3 minutes or until the mixture thickens slightly.
Whisk the yeast mixture into the psyllium husk mixture. Add to the dry ingredients and use a wooden spoon to mix to a soft, slightly sticky dough.
Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½ hours or until risen slightly and is spongy in texture.
Grease a 11.5 cm x 21 cm (base measurement) loaf tin with a little extra oil and sprinkle with 1½ tbsp of the sesame seeds to coat lightly. Turn the dough onto a bench top, shape into a 20 cm log and place in the greased tin. Brush the top with a little water and sprinkle with the remaining sesame seeds. Cover with plastic wrap and set aside and place in a warm, draught-free place for 1 hour or until well risen.
Preheat the oven to 200°C (180°C fan-forced).
Use a sharp knife to cut 4 diagonal slits across the top of the loaf. Bake 1 hour and 10 minutes or until golden, cooked through and sounds hollow when tapped on the top.
Turn the loaf out onto a wire rack and set aside to cool completely - this will take about 1½ hours) before slicing.
This bread is best kept in a cloth or paper bag at room temperature in a cool spot where it will keep for up to 5 days.
To freeze, place whole or sliced in a sealed freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
75g(⅔ cup) cocoa powder, sifted 165ml(⅔ cup) boiling water 200gpecans, toasted 1 teaspoongluten-free baking powder 4eggs, at room temperature 220g(1 cup) raw caster sugar 200mllight olive oil, plus extra to grease 1½ teaspoonsnatural vanilla essence or extract
Dairy-free ganache 185gdairy-free dark chocolate, chopped 60gdairy-free spread
Preheat oven to 170°C (150°C fan-forced). Grease a 22cm springform tin with extra oil and line the base with non-stick baking paper.
Place the cocoa in a medium bowl and gradually stir in the boiling water until smooth. Set aside to cool.
Process the pecans in a food processor until finely ground. Transfer to a medium bowl and stir through the baking powder until evenly combined.
Use an electric mixer with a whisk attachment to whisk the eggs, sugar, oil and vanilla on high speed for about 5 minutes or until thick and pale. Add the cocoa mixture and whisk until just combined. Add the pecan mixture and stir until just combined.
Pour the mixture into the prepared tin and bake in preheated oven for 40 minutes or until wet crumbs cling to a skewer inserted into the centre. Cool the cake in the tin sitting on a wire rack.
To make the dairy-free ganache, combine the chocolate and dairy-free spread in a medium heatproof bowl over a saucepan of barley simmering water (make sure the waster doesn’t touch the bottom of the bowl). Stir occasionally until the chocolate melts and the mixture is smooth. Remove the bowl form the saucepan and set aside for 10 minutes, stirring occasionally, until the ganache thickens to a thick spreadable consistency.
Remove the cake from the tin and place on serving plate. Spoon the ganache over the cake and use the back of a spoon to spread. Set the cake aside for 30 minutes or until the ganache sets. Serve in wedges.
This cake will keep in an airtight container at room temperature for up to 1 week.