Christmas Gluten Free Goodies – Savoury and Sweet


This season I have been busy with a lot of things all which have brought me cheer, both personally and professionally. .. I wanted to put this up a while back but ‘Life in General’ got in the way. I am not much of a ‘fruit cake’ person but since my mother is a good baker, through my childhood she always made us chocolate or some other flavoured cake and she left the fruit cake making to other relatives in the family. Now don’t get me wrong I like fruit in cake but not the amalgamated version of fruit,nut , and dry fruit which is commonly associated with Christmas.

I have three new cake recipes which are made with fruits in season and spices common to the Indian subcontinent. So for those of you who think Christianity is Western no it isn’t, Christianity came to Kerala, India in 52 AD with St. Thomas the Apostle of Christ and we have our own traditions and foods for the season. If you genuinely want to know more about my community do read https://www.britannica.com/topic/Thomas-Christians .

Now that I have trivia out of the way. Here are 2 cake recipes and a muffin recipe which are perfect if you are looking to make something at home and which does are not a time drain. For the following recipes I have used the following flour mix.

Jeeva’s Gluten Free Flour Mix for Cakes/ Muffins

  1. 200 gm Sorghum / Jowar Flour
  2. 200 gm Brown Rice Flour
  3. 100 gm Tapioca Flour/Starch
  4. 100 gm Corn Starch/Potato/Arrowroot Starch

Mix all these flours thoroughly with a spoon and store in a airtight container. You could also store it in the fridge so it does not go rancid if you are going to keep it around for a while and are not using it immediately.

Gluten Free Banana and Coconut Muffins

Banana and Coconut are tropical flavours one cannot go wrong with. Banana’s are available throughout the year especially in India and even for the coconut flavour haters this recipe is great because the coconut flavour is neutral.

Ingredients

  • 220 gm of Jeeva’s gf flour mix
  • 1 tsp Baking powder
  • 1/4 tsp xanthan gum or chia seed slurry
  • 175 gm brown or caster sugar
  • 25 gm dessicated coconut
  • 1/4 cup coconut/olive or any vegetable oil
  • 1/2 cup water
  • 2 eggs – 140 gm or Vegan Egg Replacer
  • 1 Large Robusta Banana

Method

Grease and line a 12 pan muffin tin.

Preheat the Oven to 180 Degree Celsius .

In a large bowl mix add eggs, water, oil and mash half of the banana. Use a hand or stand mixie and thoroughly mix the wet mixture with the remaining dry ingredients. Spoon 2/3 of the mixture into the prepared muffin tins. Slice the remaining half of the banana and place/decorate with 1 or 2 slices of banana on the top of the muffin batter in the muffin cups. Bake it for 24-26 minutes and let it cool in the muffin cups for 10 minutes before turning it over onto a cooling rack.

This recipe is easy to make and the muffins can be stored in an airtight container for 2 days or for a week if refrigerated once the muffins have completely cooled down. Its perfect with tea, cream, peanut butter and ice cream.

Gluten Free Ginger, Cinnamon and Honey Cake

If you do not like the traditional fruit cake but want something close to it without the hassle of soaking fruits, bookmark this recipe .

Ingredients

  • 250 gm Jeeva’s Gluten Free Flour Mix for Cakes/ Muffins
  • 110 gm Brown or coconut sugar
  • 110 gm unsalted butter
  • 150 gm honey
  • 1 tsp cinnamon ground
  • 1/2 tsp ginger powder
  • 1 1/2 tsp baking powder
  • 1 tsp xanthan/ guar gum or flaxseed powder
  • 1 tsp sodium bicarb, baking soda
  • 3 eggs (210 gm)
  • 100 milk – dairy or non dairy
  • a dash of salt

Topping

70 gm of Honey and 30 gram of any almonds, pista or walnut

Method

Grease a 9 inch cake tin

  • Heat gently in a pan honey, sugar and butter. Once melted, take it off the gas and let it cool down.
  • Pre heat the oven to 180 deg C
  • In a large bowl mix the flour mix, spices, baking powder, soda, gum/flax and salt.
  • Add the sugar butter honey mixture to the dry ingredients and then add the eggs one by one and then the milk while mixing gently.
  • Place the mixed batter into the prepared tin and bake for 45 -50 mins or till it springs back when touched.
  • To decorate place the honey in a pan and heat it till bubbles appear and then switch off then switch off the gas, stir in the nuts and then pour over the cake.
  • Wait till the cake completely cools to remove it from the tin.

This cake has all the makings of a faux Christmas cake 😉

For more recipes for this season check out this link –

https://jeevasmusings.wordpress.com/2018/12/31/gluten-free-savoury-and-sweet-goodies/

Wishing you a Blessed Christmas! You will hear from me before we the end of this year.

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