Archive for February, 2010

mini loaf tin love

February 21, 2010

So this post is many things! It’s my first blog written on my iPhone (provided it works)! It’s also lazy as I took all the photos with my iPhone. Maybe I should have called it iPhone love! It’s also my first test run of my new mini loaf tins (a birthday present from my lovely friend).

These tins are great! Super cute and fun! I happily discovered 6 of them perfectly take one normal sized loaf mix. Which worked out beautifully as I had mixed up one banana loaf mix and I had 6 mini loaf tins.

Ok so here’s the recipe, it’s based on a tried and tested Oma Banana Bread recipe! I don’t have an Oma (this particular Oma, and her recipe belongs to my friend) have a Nan and a Grandma but I’m sure if I got their banana bread recipes it would hardly look any different! Of course none of them would have used gluten free flour! I think its simplicity is what makes it so great. A real nostalgic kind of recipe. How can a recipe be nostalgic you ask? I think when: you always have all ingredients to make it in your cupboard, when the smell of it baking makes you think of hot drinks and warm blankets, when every time you make it it never fails. There you have the making of a recipe that will last the test of time, as birthdays, family gatherings, welcomes, farewells and coffee’s with friends come and go this will be the food that winds through those memories. That’s a nostalgic recipe!

Gluten Free Banana Bread

Gluten Free Banana Bread

Gluten Free Banana Bread - Mini Loaves

1 1/2 cups gluten free flour
125g butter melted and cooled
1 cup sugar
1 teaspoon baking soda (bi-carb)
1 egg
3 bananas smoosched (mashed)
1 cup roughly chopped pecans

Preheat oven to 180C, line one loaf tin or 6 mini loaf tins with baking paper. (i think banana loaf has to be baked in paper, it just tastes better!)

Paper Lined Cake Tin

Cake tin lining made easy - use your rotary cutter

Place all ingredients excluding smoosched bananas and nuts in a large bowl and mix until combined. Mix through banana and nuts, place in lined tin(s).

gluten free banana bread

Gluten Free Banana bread in the mixing!

Bake mini loaves for 25-35 minutes or 1 regular loaf for 50-60 minutes – until skewer inserted comes out clean.

Lemon Cream Cheese Icing

100g cream cheese
1 1/2 cups pure icing sugar
A generous squeeze of lemon juice

Beat together and top cooled cakes with Lemon Cream Cheese Icing.

Gluten Free Banana Bread

Lemon Cream Cheese Icing

After the first day keep cakes in the fridge for up to 3days.

Oh and here’s one I prepared earlier…a normal size!

Gluten Free Banana Bread

Gluten Free Banana Bread - regular size

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hedgehog heaven

February 5, 2010

Well this is my go-to hot-weather baking…hedgehog slice. I love the stuff. Its a real comfort food and its perfect for summer (because yes you still need comfort food in summer). All chocolaty goodness, yet still cool and it doesn’t require baking so it doesn’t heat up the kitchen in the inevitable string of 37degree days that we have during summer.

Comparatively there might seem like a lot of biscuits in this recipe but gluten free biscuits seem to absorb more liquid. I use Arnots Rice Ring Biscuits, they don’t have any ingredients that include gluten but are processed in the same environment as products that do contain gluten. If you are particularly sensitive or just worried I would suggest using another plain gluten free biscuit, Woolworths and Freedom Foods both make one that is relatively easy to buy. Also make sure you use pure cocoa powder.

Gluten Free Hedgehog Slice

Gluten Free Hedgehog Slice

Gluten Free Hedgehog Slice

250g butter, chopped
1 ¼ cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
2 x 200g packets Arnots Rice Ring biscuits, crumbled
1 cup chopped pecans
½ cup desiccated coconut
Topping
150g dark chocolate, melted
  1. Line a slice tin with baking paper, allowing paper to over hang over two edges of pan.
  2. Place butter, sugar and cocoa in a medium sauce pan over a low heat, stirring occasionally until butter and sugar are melted. Remove from heat allow to cool a little and whisk in egg.
  3. Mix together biscuits, nuts and coconut in large bowl.
  4. Pour chocolate mixture over biscuit mixture; mix well. Press into prepared pan. Cover; refrigerate for a couple of hours or overnight.
  5. Drizzle chocolate over top of slice; refrigerate for 15 minutes or until chocolate is set but still a bit soft. Remove slice by lifting with extended paper lining; cut into pieces.

This slice should keep for about a week, if you can get it to last that long!

Fabric Goodness!

February 1, 2010

Its here, its here, its here!!! I bought some fabric on-line and ITS HERE! I just heard a quiet knock on the door (thank you for not waking the girls from their naps!) and I rushed out the side door to see the Australia Post Parcel Van sitting on the street. Looking back at the front door I saw these two beauties…

USA Priority Post!

The very helpful Fabric Farm certainly made the most of my postage for me and filled it up with some Anna Maria Horner goodness

Folksy Flannel Yellows and Pinks

Folksy Flannel Blue, Green and Purple

Stocking up for winter bedding for the girls. Going to bed come winter time is going to be snuggly and fun!

I know I’m about a million years behind everyone in this fabric and its hard to get but I finally bought some…

Drawing Room - Sketch book

hopefully it will be decorating my bedroom very soon.