(Gluten-free) Lemon Polenta Cake
250g soft butter
rind of 2 lemons
1 cup sugar (I reduce this to max 3/4 of a cup)
3 eggs, separated
1/4 cup of fresh lemon juice
150g ground almonds
1 cup fine polenta (cornmeal)
Beat butter, rind and sugar until fluffy
Add egg yolks
Stir in juice, almonds and polenta
Whip egg whites to make fluffy
Fold into polenta mixture
Bake for 45 minutes @ 180 C
1/4 cup fresh lemon juice
1/4 cup of sugar
Heat together until sugar is dissolved. Pour over warm cake.
This cake keeps well in the fridge for several days. Enjoy!
This easy dhal recipe ticks all the boxes to most restricted diets. There is no dairy, meat, wheat, gluten, yeast, sugar, malt, sweet vegetables or caffeine in here. I have been making this version since 2005, when I heard chef Bill Granger speak to Kim Hill on Radio NZ. Thanks Bill.
2 tbsp olive oil
1 red/brown onion, finely sliced
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, finely sliced
1 large green chili/chili flakes (decide how hot you want), finely chopped
1 tsp sea salt
1 tsp ground cumin
250g/1 cup red lentils (I rinse first)
1 tbsp lime/lemon
Heat oil in pot, add onion, ginger, garlic, chili, salt and cumin and cook for 10 minutes. Stir occasionally to prevent burning.
Add the lentils.
Add the water. Cook for 20 minutes stirring occasionally.
Remove from heat and stir in lime juice.
Top with coriander leaves. Serve with rice and/or naan bread.
GLUTEN AND DAIRY FREE CORN FRITTERS
These are super easy and delicious too!!
1/2 cup rice flour (or any gluten free flour)
3/4 cup rice milk
2 tsp baking powder (gluten free)
1 cup of fine polenta
1/2 tsp salt
1 cup of fresh corn (cooked) or frozen corn
1 TBSP olive oil
Mix all ingredients together (corn and oil last). Let sit for 10-15 minutes before frying in a small amount of oil or ghee. Be sure the pan is hot first. Serve with relish or chutney.
NOTE: Cheese can be added for those who can have dairy or goat’s feta work too.
FLAXSEED CRANBERRY MUFFINS
This recipe was published in the February 2003 edition of Canadian Living (magazine). I am a keen collector of recipes and I am happy to share this one with you!!
1 cup flaxseed
1 cup each of: flour, wholemeal flour and bran
1 TBSP baking powder
1 tsp each of: baking soda(bi-carb) and cinnamon
1/2 tsp salt
1 and half cups of buttermilk
1 cup brown sugar
1/3 cup vegetable oil
1 cup+ dried cranberries
Set aside 2 TBSP of flaxseed. In a food processor, grind the remaining flaxseed to make a fine meal. Transfer to a large bowl.
Add all the dry ingredients except the sugar. Combine well.
In a separate bowl, whisk together the eggs, buttermilk, sugar and oil; pour over the flour mixture.
Stir in the cranberries.
Spoon into lined or greased muffin tins; sprinkle with reserved flaxseed.
Bake at 375 F/190 C for 20 minutes. Let cool in pan for 5 minutes before transferring to a cooling rack.
Saucey Chocolate Cake (gluten and dairy free)
This is my adaption of the classic Chocolate Self-Saucing Pudding recipe that most families have in their collection. It’s very yummy even though it’s gluten free!!!
1 cup of gluten free flour mix
1/4 cup of pure cocoa* gluten free
1 tsp of baking powder *gluten free
1/2 tsp of bicarb soda
1/2 cup brown sugar
1 cup of rice milk
2 TSBP veg or sunflower oil
1 tsp organic vanilla
Mix all the above in a cassorole dish. Do not overmix.
1/2 cup brown sugar with 1/4 cup of cocoa
Sprinkle over uncooked cake batter. Pour 2.5 cups of boiling water over batter, cover and bake at 175 C for 20 minutes or so. I find it best to remove the lid and bake for anther 10 minutes to be sure the cake is cooked. Remove from oven and let stand for 10-15 minutes. Serve warm.