4eggs, yolks and whites separated
Melt the dark chocolate over a bowl of hot simmering water. Stir it occasionally to help the melting process.
Using a handheld beater, cream the butter and sugar, and then add the egg yolks, almond flour and melted chocolate. Mix them in well until no lumps remain.
Clean the beater, and then use it to whip the eggs white until they are stiff. Gently mix these into the batter.
Using a 20cm round cake tin that is oiled, place the batter gently into the tin. Pop into a 180 C preheated oven and bake for 20 minutes.
Be sure to cool the cake properly in the tin before removing it and enjoy your gluten free cake
The next best thing to gluten-free cake is gluten-free muffins
Preheat your oven to 200 C whilst you mix the batter for these muffins.
Using a handheld beater, cream the butter and sugar until they are nice and fluffy. Add both the eggs and mix again with the beater until the mixture is smooth and light.
Mash the 2 ripe bananas well and add them to the butter, sugar and egg mix. Mix in well.
Mix all the dry ingredients together in another bowl (rice flour, cornflour, baking powder and salt). Slowly sift this into the butter mixture, mixing gently until well combined. Add the sultanas if using and gently fold them into the mixture.
Spoon this mixture into 10 or 12 muffin cases.
Bake for 20 minutes, or until they are golden brown in colour. Allow them to cool before enjoying them with a cuppa.
Preheat your oven to 190 C and prepare a square baking tin for the brownie mixture.
Using a handheld beater, cream the butter and sugar until they are nice and fluffy and light in colour. Beat both the eggs into this mixture until smooth.
Using a wooden spoon, gently stir in the melted chocolate, vanilla, cacao powder, almond flour, baking powder and chocolate chips until just combined. Pour this mixture into your prepared baking tin, and place in your oven for 25 to 30 minutes. Check it at 25 minutes, and if the centre is cooked, then it is ready.
Allow to cool before cutting into squares and enjoying your gluten free brownies.
Preheat your oven to 180 C.
In a small saucepan, melt the golden syrup and butter together and allow to cool. Beat the egg, and then add it to the cooled mixture.
In a large bowl, add all of the dry ingredients, and mix the butter, syrup and egg into this gently.
Place teaspoons of the mixture onto a prepared baking tray. Once the oven is hot, place the tray in and bake for 10 to 15 minutes. The biscuits burn easily, so check them at 10 minutes and keep an eye on them until they are done.
There you have it tasty gluten free biscuits.
1 tsp vanilla
Preheat your oven to 180 C.
Mash the bananas until smooth, and then place into a large bowl. Add the rest of the ingredients and mix thoroughly. Allow to sit for 15 minutes.
Put teaspoonfuls onto a lined baking tray, and bake for 20 minutes. Check to make sure they are lightly browned, if so the gluten-free biscuits are ready to enjoy.
Firstly, preheat your oven to 160 C.
To make the pastry, into a food processor place 1 egg, 1 tbsp honey, 1 tsp vanilla essence and 4 tbsp coconut oil. Mix until thoroughly combined, and then add 120gm almond flour and the oats. Continue to pulse this until the mixture is thoroughly combined and forms a dough.
Roll this dough out and make sure it fits into a 23cm tart tin. Place the pastry case into your oven and bake for 15 minutes or until it turns golden on the edges.
To make the filling, place the water, 1 tsp vanilla, cinnamon and 80mls of the honey into a saucepan. Boil this mixture, and then add the plums. Soften the plums on medium to low heat for approximately 20 minutes.
Place the remaining filling ingredients into a food processor (almond flour, 120ml coconut oil, remaining honey and the 3 large eggs). Process until the mixture is smooth and spread it over the pastry. Place the plum mixture and the fresh raspberries on top.
Bake for 30 minutes in the oven at 160 C. Check to see if it has set and bake for a little bit longer until it’s fully set.
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