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More Sugar and Wheat Free RecipesHappened on 12 November 2004 | ( 0 ) Comments
Pecan Pie (wheat -free only)
100g gluten free flour
100g pecan nuts
100g golden syrup
Blend the butter into the flour until it resembles breadcrumbs.
Add water to form a soft dough, cover and leave to rest for 30 minutes.
Roll out pastry and line an 18cm (7") round greased baking tray.
In a separate bowl beat together the golden syrup and egg, then pour into the pastry case.
Arrange pecans decoratively radiating out from a centre point.
Coffee Cake (wheat-free and sugar-free)
200g gluten free flour
1tsp baking powder
3tsp instant coffee
1tbsp hot water
200g cream cheese
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time followed by the baking powder and flour.
Dissolve the coffee in the water and add to the mixture.
Divide between 2 oiled and lined 20cm (8") round baking trays.
Bake in an oven preheated to 190°C/ 375°F/GasMk5 for 20 minutes.
Cool on wire rack then sandwich together with cream cheese.
Bake in an oven preheated to 180°C/350°F/GasMk4 for 30 minutes. Serve hot or cold.
Wheat/sugar free banana and date cake
8oz/250g/one and a half cups of wheat free flour
2 tsp baking powder
7 or 8 large dates, soaked
half a cup of water
2 very ripe bananas, mashed
1 cup of rice milk
half a cup of sunflower oil
1 tablespoon of vinegar
Mix the flour and baking powder. Liquidise the soaked dates in the half cup of water until fairly thick and smooth. Add the date mixture to the flour along with the rice milk, oil and bananas. Mix well - you may need to add a little more water or rice milk as wheat free flours do vary greatly and tend to absorb more liquid than wheat. Add the vinegar at the last minute and then pour into 9"/18cm cake tin and bake at 190C/380F for about 40 minutes or until cooked through.
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