In Natural Bakes by Caroline Griffiths, you can have your cake and consume it too! Free from gluten and other damaging sugars, the excellent cookbook makes usage of fruit, veggies and other natural components such as vanilla, nut-based flours and spices to whip up exceptionally wonderful and guilt-free baked products. Impress your household with some almond, mandarin and orange-blossom madeleines, surface supper with a warming collapse or wow your supper visitors with a chocolate layer cake served with peanut butter icing. Natural Bakes boasts more than 70 dishes that will have you kicking sugar and gluten flours to the kerbside in no time.
Gingernuts
I desired to recreate the gingernuts my Nanna utilized to make when I was a kid. They were tooth-breakers, however in a excellent method. When you eliminate the white sugar and gluten-containing flour from these men the texture modifications, however I hope Nanna would acknowledge them. If it’s any indicator that they’re delicious, my youngest kid can’t get enough of them. Please note the naked glacé ginger includes white sugar, so leave it out if you’re delicate to it. The gingernuts will keep for up to 1 week in an airtight container.
Ingredients | Makes 20
- 280g gluten-free flour mix #1 (see listedbelow), plus additional
- 3 tsp ground ginger
- 1 tsp monk fruit extract powder
- ½ tsp baking soda
- ½ tsp salt
- 125g butter, softened
- ⅓ cup rice-malt syrup
- 1 tsp fresh ginger, carefully grated
- 1 egg, gently beaten
- 1½ tablespoon naked (uncrystallised) glacé ginger, sliced (optional)
Method
- Preheat oven to 160°C. Grease and line 2 baking trays.
- Sift the flour, ground ginger, monk fruit extract powder, baking soda and salt into a big bowl. Set aside.
- Beat the butter, rice-malt syrup and fresh ginger upuntil velvety. Add the egg slowly, whipping well. Stir in the sorted flour mix and glacé ginger (if utilizing) till well integrated.
- Roll tablespoons of dough into balls and location on the prepared trays 4cm apart. Flatten the balls with a fork dipped in flour to 1.5cm thick.
- Bake for 13–16 minutes. Remove from the oven and permit to cool on the trays for 5 minutes. Transfer to a wire rack to cool totally. Serve rightaway.
Brown Butter Pecan Shortbread Fingers
The mellow, warm and soothing flavour of brown butter works perfectly with pecans in this simple melt ’n’ mix shortbread. Just like conventional shortbread, the fingers enhance after a couple of days. The shortbread will keep for up to 1 week in an airtight container.
Ingredients | Makes 24
- 250g butter, sliced
- 375g gluten-free flour mix #1
- 80g dextrose
- ½ tsp monk fruit extract powder (optional)
- ¾ cup pecans, coarsely sliced
- 2 tsp vanilla bean paste
Method
- Preheat oven to 160°C. Grease and line a 18cm × 28cm piece tin, extending the paper 4cm above the sides.
- Heat the butter in a little pan over medium–low heat upuntil it is melted and browned. Remove from the heat and rightaway immerse the base of the pan in cold water.
- Sift the flour, dextrose and monk fruit extract powder (if utilizing) into a bowl.
- Add the browned butter, pecans and vanilla bean paste and mix well.
- Press the mix into the prepared tin. Smooth over with a spatula and bake for 25–28 minutes or upuntil gently browned and company to touch.
- Remove from the oven and enable to cool entirely. Cut into fingers while still warm. Serve.
Baked Lemon Cheesecake
Baked cheesecake is one of my all-time preferred desserts. The ricotta includes lightness and the dates include a subtle sweettaste. The cheesecake will keep in an ai