Tag Archives: Gluten-Free

Banana Bread (Gluten Free)

24 Apr

I’ve been keeping this little recipe to myself for a while so thought it was time to spread the word.

I have come to enjoy baking that is gluten free (or partially gluten free) because the use of ground almonds or hazelnuts adds a whole lot of texture to the bake as well as a delicious nutty-ness. Yep, nutty-ness. I think I just made it up so deal with it! Anyone in Geneva will tell you how difficult/expensive it is to buy “specialty” whole foods and so things like coconut flour, or any flour except white flour, nut/seed oils that aren’t peanut or sunflower, and you can certainly forget about buying agave syrup, goji berries… So whilst I am beginning to enjoy gluten free baking, it certainly has its limitations.

This is another recipe from Teresa Cutter at The Healthy Chef and one that I actually got to work properly as I’ve had 50/50 win/loss with her recipes to date. But I absolutely, hands down, love Bananas so I had to give it a go. Seriously, my love for bananas is obsessive and probably borderline clinically psycho but once I tell you how good they are you’re bound to be hooked as well.

Bananas are extremely nutritious; rich in riboflavin, niacin, fibre and potassium (an essential mineral for maintaining normal blood pressure and heart function), and the rapid energy boost given by their high sugar levels means that you don’t need to add much additional sugar when cooking with them. Almonds have a mellow flavour is commonly used to form the foundations of frangipane, flourless cakes, macaroons, pralines and marzipan, without overpowering other ingredients or leaving the recipe unpalatably rich so it makes the perfect partner to the banana in this bake.

Banana Bread

Recipe from The Healthy Chef

What you need:

300g (10  1/2  oz)  smashed ripe banana
3 eggs
2 tbsp (60g / 2 oz) honey
1 tsp vanilla
1/4 cup (60g / 2 oz)  macadamia nut oil (I used sunflower oil)
1/2 tsp ground cinnamon
1/2  tsp baking soda + 1 tbsp lemon juice
2 cups (200g / 7  oz) almond meal
1/4 cup (25g / 3/4  oz)  ground flaxseed (linseed) or chia seed

What to do:

Preheat your oven to 160 C.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb). You can do this by hand in a large bowl or with a blender.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Spoon batter into the tin and bake for  45  minutes to 1 hour (skewer test here).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
Keeps in the fridge covered for up to 1 week.

My husband and colleagues can testify to the fact that this was a pretty delicious banana bread. It even almost looks like it’s suppose to 🙂

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More Autumn Recipes : Green Tomato Chutney

20 Nov

As the days get shorter and the weather gets colder, we’re spending more time inside and in the kitchen.

I want to share with you what I ended up doing with all the green tomatoes I had from our tomato plant that wouldn’t ripen. We could have put them in a warm sunny room for a few weeks in an attempt to encourage them to ripen but my husband really wanted to make more chutney.

**As as side note, we cracked open the first jar of Red Tomato Chutney we made a few months back and it was gobbled up in a week! Must have been yummy!**

I searched for a suitable recipe and found that all the one’s I looked at were all based on a fairly similar theme so decided to just make my own version of this theme – mainly because I didn’t have all the ingredients for one particular recipe 🙂

I started off trying to peel the tomatoes – same as when I made the Red Tomato Chutney. I put a cross in the bottom of each tomato, put them in hot water for a minute or two then straight into cold water. Should have been simple right? Wrong! None of the skins had started to feel away on their own like the red tomatoes had so I plopped them back into hot water for another minute or two then into a bowl of cold water again. Still no sign of peeling.  Unfortunately, this meant that I spent the best part of the next hour trying to pry the skins off these completely un-helpful green tomatoes. A word of advice; don’t bother!

Aside from that the process is pretty straight forward as you’ll see below. It will still take you a few hours from start to finish but once all the stuff is in the pot and on to boil you can leave it and not think about it.

Do you have any green tomato recipes that you’d like to share?

Green Tomato Chutney

Ingredients

1 kg green tomatoes
200g onions
200g sultanas
200g cooking apples
200g sugar – I used coarse brown sugar however most recipes called for light muscovado sugar
500mL vinegar – I used apple cider vinegar with added mixed spice as most recipes called for spiced pickling vinegar

Method

Dice up the tomatoes, finely chop the onions, roughly chop the sultanas, and peel, core and chop the apples.
Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar.
Add the sultanas and apples and simmer for around 10 mins. Add the tomatoes and onions to the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed sterilized jars and cover with lids. Store for a few months before consuming.
*The simmering took about 90 minutes for me to get a thick consistency to be prepared to wait it out!
Now you have perfect Christmas gifts!

Autumn in Geneva + An Autumn Recipe

11 Nov

Has it really been 11 days since I last posted something on this blog of mine? Really??

The weeks are just flying by and before we know it December will be upon us and that means Christmas, winter and snow and cold and before I get carried away I should probably get on with the fact that we’re loving Autumn! So what have we been up to?

We went to our little farm down the road to pick up some pumpkins and chestnuts…

We went for a little stroll in Meyrin…

Then we had a few little dinner parties at our place and thus begins the cooking tales of the past few weeks.

Even before I started planning the menu for this particular dinner party I knew I wanted to have an “Autumn” sort of theme.

Switzerland is so very unlike Australia when it comes to food shopping. Australia is such a large country with space and varying climates to grow just about anything all year round and you can therefore buy most fruits and vegetable from the supermarket all year round. Switzerland on the other hand is a tiny country which imports a lot of its fruit and vegetables and as a result only stocks those that are currently in season.

My husband and I have discussed this often and agree that eating according to the seasons is much more exciting. It’s Autumn now and we’re excited about the new Apple varieties coming in, pears, pumpkins, root vegetables… Oh what fun!

Anyway, back to my little autumn dinner. The menu I finally settled on consisted of a Polenta toast starter with Olive Tapenade and Sun-Dried Tomatoes, followed by a Mustard and Cheese Stuffed Chicken Breasts wrapped in Proscuitto and a Pear and Almond Tart for dessert. I have made this tart three times now and it never fails to impress and never fails to taste 100% delicious!! So I’m going to share this recipe with you.

Pear and Almond Tart

Courtesy of Donna Hay
  • 90g butter, softened
  • ½ cup (90g) brown sugar
  • 2 eggs
  • 1 cup (120g) almond meal
  • ¼ cup (40g) plain flour (or gluten-free flour for a gluten-free dessert)
  • ¼ teaspoon baking powder (or gluten-free powder for a gluten-free dessert)
  • 2 teaspoons finely grated lemon rind
  • 2 pears, peeled, cored and quartered
  • ½ cup (90g) brown sugar, extra
  • raw sugar, for sprinkling
  • double (thick) cream, to serve

Gluten-free Apple Cake

6 May

As I sit here in my office writing this post, I quickly shot a look around my computer screen and witness this cake being devoured by my colleagues, I know this is definitely one recipe I must share with you.

IMG_0847

“The Apple of My Eye”

I was the last to leave the office on Friday evening and on my way out the door I noticed a dozen or so apples sitting on the bench looking rather sad. Apples are available all year round in Geneva although local varieties are at their best from September through to November. Thinking that these apples would be looking a wee bit more sad come Monday morning, I decided to procure these apples for the weekend and return them on Monday in the form of an Apple Cake.

IMG_0850

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Epic Cupcake Fail

24 Apr

Ok, so I know I started out only sharing successful baking stories and I know the phrase “epic fail” has been overly used but last nights baking session was such a disaster that it had to be shared and had to be given the title “Epic Fail”.

We have a group from church meet at our apartment every Wednesday night and there have been a few birthdays during the week so I thought I would make a variety of cupcakes to celebrate. Within this group of people are numerous food allergies and dislikes including no gluten, no nuts, no yeast, vegetarian, the list goes on, so I found some gluten-free and nut free cupcake recipes to try. Here’s what happened.

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