Ingredients
1 cup pure icing sugar
1 cup almond meal
1/2 cup Gluten Free Plain Flour *
5 egg whites, lightly beaten
180g unsalted butter
100g dark chocolate, melted together with the butter
1 Tablespoon cocoa powder, mixed in with the flour and almond meal
Method
Heat oven to 180 C
Melt butter and chocolate together over gentle heat
Mix all dry ingredients together in a bowl, add egg whites, mix together. Once ingredients are amalgamated, stir through butter and chocolate mixture.
Pour mixture into 12 patty cases in a cupcake tin or buttered friand tins
Place 2 or 3 frozen raspberries on top of the cakes.
Place tins in oven and cook for 15-20 minutes.
Notes:
Delicious eaten warm but keep well and stay moist for up to 1 week if they last that long.
Sometimes I prefer to make more smaller cakes from the same mix just put less mixture into each patty case.
* Gluten Free Plain Flour - Orgran mix available from healthfood section of the supermarket works well
Saturday, 27 February 2010
Saturday, 20 February 2010
Raspberry Friands
Ingredients
1 cup pure icing sugar
1 cup almond meal
1/2 cup Gluten Free Plain Flour *
5 egg whites, lightly beaten
180g unsalted butter, melted
zest of 2 lemons, grated
Handful of frozen raspberries
Method
Heat oven to 180 C
Melt butter, mix all ingredients together in a bowl except butter with a whisk. Once ingredients are amalgamated, mix in butter.
Pour mixture into 12 patty cases in a cupcake tin or buttered friand tins
Place 2 or 3 frozen raspberries on top of the cakes.
Place tins in oven and cook for 15-20 minutes.
Notes:
Delicious eaten warm but keep well and stay moist for up to 1 week if they last that long.
Sometimes I prefer to make more smaller cakes from the same mix just put less mixture into each patty case.
* Gluten Free Plain Flour - Orgran mix available from healthfood section of the supermarket works well
1 cup pure icing sugar
1 cup almond meal
1/2 cup Gluten Free Plain Flour *
5 egg whites, lightly beaten
180g unsalted butter, melted
zest of 2 lemons, grated
Handful of frozen raspberries
Method
Heat oven to 180 C
Melt butter, mix all ingredients together in a bowl except butter with a whisk. Once ingredients are amalgamated, mix in butter.
Pour mixture into 12 patty cases in a cupcake tin or buttered friand tins
Place 2 or 3 frozen raspberries on top of the cakes.
Place tins in oven and cook for 15-20 minutes.
Notes:
Delicious eaten warm but keep well and stay moist for up to 1 week if they last that long.
Sometimes I prefer to make more smaller cakes from the same mix just put less mixture into each patty case.
* Gluten Free Plain Flour - Orgran mix available from healthfood section of the supermarket works well
Welcome to the Recipe Tree
This blog is meant to be a book that I have been working on for a few years called 'Chester Street Favourites' but it has not yet eventuated. At least this way I can share a group of recipes and keep adding to the mix.
The main reason it has taken so long is that gluten-free cooking is an ongoing experiment and the same recipies made with the same ingredients can sometimes just not work or the results can be disapointing. This is a challenge - you are constantly trying new flour mixes and new combinations of ingredients to try and acheive a good product that you would be proud to share with friends and family.
So perhaps this open format which can be added to and amended on an ongoing basis is more appropriate.
The main reason it has taken so long is that gluten-free cooking is an ongoing experiment and the same recipies made with the same ingredients can sometimes just not work or the results can be disapointing. This is a challenge - you are constantly trying new flour mixes and new combinations of ingredients to try and acheive a good product that you would be proud to share with friends and family.
So perhaps this open format which can be added to and amended on an ongoing basis is more appropriate.
Subscribe to:
Posts (Atom)
