Imagery by Hana Dallimore Photography

So the season of eating is upon us and I have already eaten more Christmas calories than I am proud of. A few weeks ago I started to be a lot more careful with my diet, reducing my gluten and dairy intake because of bad bloating and tummy cramps. Since doing so I am so much better, but it has been a struggle with all the Christmas goods on offer. The three recipes featured in this post are all cakes that I enjoy at this time of year, as well as enjoy making. I decided to try and recreate them all gluten free and am so happy with how they turned out. I mean, the brownies were already gluten free because I used ground almonds….which taste SO much nicer! Anyway, all I had to do was replace the flours for gluten free and voila, the perfect bakes this season.

These recipes are all ideal if you need something fast to put together that look perfect on your Christmas table and taste delicious!

The Best Chocolate Brownies

Ingredients | 125ml coconut oil // 300g dark chocolate // 300g caster sugar // 200g ground almonds // 1tsp GF baking powder // ½ mashed avocado // ½ tsp vanilla extract // 3 eggs // pinch of salt

Pre-heat the oven to 200 degrees (180 fan). Line and grease your chosen tin.

Start by melting together the chocolate and coconut oil on a low heat until completely melted. Set aside to cool.

In a large mixing bowl, mash the avocado. Add the sugar, almonds, GF baking powder, vanilla and eggs. Mix together thoroughly. Then fold in the chocolate mixture and a pinch of salt.

Pour into your prepared tin and bake in the oven for around 30 minutes. Leave to set.

Spiced Orange Cake

Ingredients |  3 eggs // 200g butter // 175g GF self-raising flour // 1tsp GF baking powder // 2tsp orange extract // zest and juice of one orange // 1tsp ground ginger // 1tsp ground cinnamon // 1tsp all spice // ½ tsp ground nutmeg

Pre-heat the oven to 200 degrees (180 fan). Line and grease your chosen tin.

In a large mixing bowl, cream together the butter and sugar. Then add the eggs and mix together. Using a sieve, add the flour, baking powder and spices. Fold all these ingredients together. Finally, add the remaining ingredients and mix until thoroughly combined.

 

Transfer the batter into your tin and place in the oven for 30 minutes. Put a skewer through the cake to check to see if it is cooked. Keep an eye on the cake and cook until the skewer run clears.

I decorated mine with just melted white and dark chocolate, however a cream cheese frosting can work too!

Christmas Gingerbread

Ingredients | 180g GF self-raising flour // 2tbsp ground ginger // 1tbsp ground cinnamon // 2tbsp whole milk // 150g black treacle // 75g soft brown sugar // 75g butter // 1 large egg

Pre-heat the oven to 200 degrees (180 fan). Line and grease your chosen tin.

First of all you need to soften the treacle to make it easier to handle. I followed Delia’s way of doing this by placing the tin in a small saucepan with some barely simmering water. I left it for just a few minutes then took out of the water.

In a large bowl, sift the flour and spices together, followed by the milk. Set aside.

Now, place the treacle, sugar and butter into a saucepan with 75ml water. Heat and gently stir until melted and blended. Don’t let it boil. Add the syrup mixture to the dry ingredients, beating with a wooden spoon. Pour the mixture into your prepared tin.

Bake the gingerbread for about an hour, or until a cake tester runs clear through the sponge. Take out of the oven and let it cool. Cover with icing sugar and serve with mulled wine!

 

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Grey Serving Plate – Biggie Best

 

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These recipes are my own.

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