Month: March 2019

Carrot pineapple muffins (Gluten and dairy free)

Second post of the year! It’s not that I went nuts baking over the last few days, I just haven’t had the time to post what I’ve been baking over the last few months. I made these muffins a couple of weeks ago because I was trying to clear my pantry. I had this can of sliced pineapples that was sitting in the pantry for months and I didn’t know what to do with it. Finally I thought – I can use them in baking! Like most of my baking, these muffins are very easy to make and perfect for morning tea. Ingredients for the muffins (makes 16) 1 can sliced pineapples (in juice 432g) 1 large carrot grated (90g) 220g gluten free flour 1 tsp bicarbonate soda 1 tsp cinnamon powder Zest 1 orange 1 tsp vanilla essence 2 eggs 120ml vegetable oil 100ml soy milk + 1 tbsp vinegar (or 120ml buttermilk) 100g caster sugar 16 pieces of walnut DirectionsPreparation time: 20minBaking time: 20-25min or when the skewer comes out clean Preheat the …

Rock cakes (Gluten and dairy free)

It has been a while since I’ve made a post. I graduated last year and moved down to Sydney. I’ve been trying to juggle with work, yoga and baking. Thank goodness I’m more or less settled now so I can start on sharing my recipes again. Rock cakes… honestly, I had no idea what they were until Mr XX requested for them. His mom used to make it for the children and it was his favourite snack growing up. Apparently its an English dessert. The method is similar to making scones – rub the butter and flour together until it resembles bread crumbs. As Mr XX is gluten and dairy sensitive, I had to adapt the original recipe so that it is friendly for his gut. I love how these rock cakes turn out, it’s like half cookie, half cake like texture. He loves it so much that I make them at least once a fortnight. You may also substitute the Nuttelex with butter and gluten-free flour for normal plain flour. Hope that you’ll enjoy …