Gluten Free Recipe: Apple Streusel Cake

This Apple Streusel Cake Recipe is a gluten free take on an old favourite.  I found that if I made an ordinary Victoria sponge and used gluten free flour, the result was a bit unpalatable, the cake would hang around and eventually go stale. However, I found that any cake recipe that calls for an ingredient such as milk, sour cream or yoghurt, would come out moist and delicious, pretty much the same as a wheat flour cake but lighter and softer too. I like apple cakes since they tend to come out moist and the apples lend a welcome tart note.  You can adjust the recipe as you wish, adding sultanas/sour cherries to the apple to give it an extra dimension.  It’s lovely warm with a touch of maple syrup but however you like to eat it, it’s at its most comforting with a cup of tea. I have used cup measurements here as it’s quicker than weighing everything out.  Butter can be effectively measured by eye though. Method: Preheat the oven to 350ºF (177ºC). Butter a 23 cm spring form tin and line the bottom of the pan with parchment paper. Streusel Topping: 1 cup self raising gluten free flour (Doves Farm) 3 tablespoons (40 grams) cold unsalted butter, cut into pieces 1/2 cup brown sugar 1 teaspoon of ground cinnamon 1/2 cup toasted and chopped nuts (anything will do, walnuts are good with apples though) Cake Batter: 2 cups of self raising gluten free flour (Doves Farm) 1/2 cup unsalted butter, at room temperature 2/3 cup caster sugar 2 large eggs 1 teaspoon of vanilla extract 2/3 cup milk (you may need a little more than this to get a soft dropping consistency 2 large cooking apples, grated First get your topping ready: In a large bowl, mix together the flour and ground cinnamon.  Rub the...

Moist Banana Bread Recipe – Healthier Than Regular Sweet Treats

Many people love cake, I am one of them, but if you cannot resist a sweet treat every so often then there are some healthier options that you might even prefer.  I like banana bread and this moist banana bread recipe hits the spot every time (gluten free too). The reason I choose it over sponge cake or even flapjacks is because it is satisfying.  I only eat a relatively small slice and find it is as filling as a larger slice of regular cake. The bananas need to be very ripe, brown speckly ones are great and because these are very sweet, you don’t need as much sugar.  Try experimenting with Stevia – a natural plant based sweetener, which is far better for you than refined sugar.  Melted butter is used here instead of oil: it gives a better taste. Moist Banana Bread Recipe 3 large speckly bananas 1 egg 2 tablespoons melted butter 1/3 cup plain yoghurt 1/3 cup sugar (or 4/5 packets of Stevia – adjust to taste) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon natural vanilla extract 1 1/2 cups gluten free flour Method Preheat oven to 350 degrees.  Lightly grease an 8 1/2 (22cm) round cake tin). Mash the bananas with a fork and beat in the egg.  Add the butter, yoghurt, sugar/Stevia, vanilla, baking soda and baking powder.  Mix gently. Fold in the flour to keep it light, don’t over mix.  Pour into prepared tin. Bake for 45 minutes, (check at 30 minutes if using a fan oven) The top should spring back to the touch when cooked. Cool for about 5 minutes then turn out on a wire rack to finish cooling. Variations Try it with a handful of chopped walnuts/apricots/dates to make it more interesting, or if you feel more indulgent, add some plain chocolate chips.  It’s a...