Posts Tagged ‘gluten free baking’

Recipe for Sticky Ginger Cupcakes

Tuesday, November 7th, 2017

Let’s warm up with Niki Bakes easy ginger cupcakes! I love how autumnal and warming these little bites of heaven are. , fiery and oh so sweet, these cupcakes have been complete with @steenbergs organic ground ginger. Did we mention they are gluten free. Here’s how you can make a batch!

ginger cupcakes1

Ingredients
* 140g of coconut butter
* 130g of coconut sugar*
* 2 free-range eggs
* 200g of almond flour*
* 1 tsp Organic ground ginger*
* 1 tsp baking powder*
* 100ml of almond milk
* 1/4 tsp of salt*

For the topping
* 2 tablespoons of crystallised ginger, chopped up*
* 3 tablespoons of smooth peanut butter

Method
1. Preheat the oven to 190C/Gas 5. Line 12-hole muffin tray with paper cases and set aside.
2. Beat the coconut butter and sugar together in a bowl until light and creamy. Beat in eggs until well combined.
3. Sift together the almond flour, ginger, baking powder and salt. Add half of the dry ingredients mixture to the coconut butter mixture, then beat in half of the almod milk. Add the remaining almond flour mixture and the remaining milk and beat until well combined.
4. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.
5. Decorate your cupcakes with you smooth peanut butter topping and a couple pieces of the crystallised ginger, enjoy!
Happy Baking!

 

* all products you can pick up at Steenbergs.co.uk – organically of course.

Niki’s Pumpkin and Dark Chocolate Loaf

Friday, October 13th, 2017

Recipe from lovely Niki Bakes in a autumnal homage to Steenbergs Organic Pumpkin Pie Spice Mix

Ombre golden-copper leaves, glossy plum chestnuts and cooler nights…it can only mean autumn! But where would we be without our beloved squashes I hear you say? Yes, you can make soup, yes, you can roast them and yes, you can make pumpkin pie but how about a pumpkin loaf slathered in dark chocolate?! You’ll love how easy and quick it is guys and what’s more, its gluten free and dairy free, happy days!

Recipe for Niki's Dark Chocolate and Pumpkin Pie spice loaf

Recipe for Niki’s Dark Chocolate and Pumpkin Pie spice loaf

All you need is:
Use organic/natural real food ingredients where possible)
Ingredients:
Serves 4-6
For the Pumpkin Loaf:
120g of almond flour
50g of coconut flour
¼ teaspoon of sea salt
1 teaspoon of  organic pumpkin pie spice
100ml of coconut oil, melted
4 eggs, beaten lightly
1 teaspoon of baking powder
1 teaspoon of ground of cinnamon

For the Dark Chocolate Glaze:
100g of dark chocolate, melted
1 tablespoon of pumpkin seeds

Method:
Step 1:
Preheat your oven to gas mark 4/180 degrees and line your loaf tin with greaseproof paper, set aside.
Step 2:
Whisk all your wet ingredients in a bowl.
Step 3:
Slowly sift your almond flour, coconut flour, spices and baking powder and add your wet ingredients.
Step 4:
Mix well and pour into your loaf pan, bake for about 45 -55 minutes.
Step 5:
Allow to cool completely before frosting your loaf tin with your dark chocolate and scattering over your pumpkin seeds. Allow to cool before slicing your loaf and enjoy with a cup of strong earl grey tea…absolutely heavenly!

Happy Baking!

Copywrite – Niki Beh
Recipe Creator and founder of nikibakes

An Easter Treat: Dark Chocolate ganache cake with happy hippy flower salt

Wednesday, April 12th, 2017
Easter Chocolate Cake

Easter Chocolate Cake

It’s the classic combination that’s a true winner every time: Dark chocolate and sea salt. Happy hippy flower salt is wonderfully versatile in both savoury and sweet dishes. The flavour is delicate and soft on the palette yet robust and course enough for it to be sprinkled liberally on top of the cake. This vegan chocolate ganache cake has a wonderfully gorgeous crunch to it thanks to the happy hippy flower salt, making it absolutely stunning for showcasing your cake.

This dark chocolate ganache cake is perfect for special occasions as it can be used as a base for many different events or when you just fancy a cake for yourself. It’s used here for Easter and is so chocolatey but enhanced further by the happy hippy flower salt. Here’s how you can create this gluten free and light yet tasty vegan dark chocolate ganache cake which everyone can enjoy:

All you need is:

(Use organic/natural real food ingredients where possible)
Serves: 6-8

Prep time: 5 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes

From your kitchen:

A whisk
A fork
A large mixing bowl
A couple of teaspoons and tablespoons
A round baking tin
A silicone spatula
A small glass bowl
A wooden spoon
A butter knife
A sheet of greaseproof paper

For the cake:

3 tablespoons of olive oil
2 tablespoons of coconut oil
4 tablespoons of agave syrup
3 tablespoons of coconut sugar
Up to 150ml of almond milk
50g of self-raising flour
200g of almond flour
½ teaspoon of baking powder
60g of non-dairy dark chocolate chips (80% minimum)
2 tablespoons of raw cacao powder or 3 tablespoons of cocoa powder
1 teaspoon of Steenbergs organic Fairtrade vanilla extract

Happy Hippy Flower Salt

Happy Hippy Flower Salt

For the ganache frosting:

200g of non- dairy dark 80% chocolate
2 tablespoons of boiling water
2 tablespoons of agave syrup
1 level tablespoon of happy hippy flower salt

Step 1:

Preheat your oven to 180° C or gas mark 4 and line your round baking tray with greaseproof paper. Set aside whilst you prepare your cake.

Step 2:

In a large mixing bowl, whisk together your coconut oil and olive oil. Add in your coconut sugar and agave syrup and mix well.

Step 3:

Next, using a wooden spoon, fold in your cacao/cocoa powder, almond flour, self-raising flour and baking powder and alternate with your almond milk so your cake batter isn’t too thick to handle.

Step 4:

Finally, add in your dark chocolate chips, your Himalayan salt and fold in gently. Pour your batter into your cake tin and bake for 15-20 minutes. Turn over onto a wire rack to cool whilst you prepare your frosting.

Step 5:

In small glass bowl break up your dark chocolate into little pieces and add your boiling water. Whisk in gently using your hand whisk or fork. Add in more hot water if needed and if it’s too watery, break in some more dark chocolate. Whisk in your agave syrup which will help to thicken up your frosting. Allow to cool thoroughly before using your frosting knife or butter knife to frost your cake. Sprinkle your happy hippy flower salt over your cooled cake and it’s ready for your Easter table. This cake can be stored in the fridge for up to three days.

Article written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

 

Rosewater the delicate and versatile kitchen staple

Monday, February 27th, 2017

Welcome to a new regular series spotlighting one of the Steenbergs products. The first of these is on the Steenbergs Organic Rose Water.

Rose water was cultivated in Iran with more than 18, 000 cultivars and have been traditionally scattered at weddings to ensure a long and happy marriage as it’s been cited as a symbol of love and purity. In fact apart from it’s pretty name, rose water has  been used to reduce blood sugar and also been used as a cough syrup and to treat acid reflux. Rose water is truly a wonderful staple that is used in Middle Eastern cooking. It is a key ingredient in many sweets such as baklava and Turkish delight and can be used to give a wonderfully sweet and florally aroma to your pastries and cakes such as Persian yazdi squares.

They’re very easy on the eyes and once you take a bite you will taste the rose water which has beautifully perfumed the cake with the ground cardamom. Cardamom helps to lower blood pressure as well as helping with bad breath and even help with cavities.

Steenbergs Organic Rose Water adds a wonderful floral flavour to baking and savoury dishes.

Steenbergs Organic Rose Water adds a wonderful floral flavour to baking and savoury dishes.

All you need is:

Ingredients:

(Makes up to 20 cake squares)
(Use organic/natural real food ingredients where possible)

Prep time: 5 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 25 minutes (to include cooking time and pouring over the rosewater syrup)

For the yazdi cake:

220g of almond flour
150g of coconut sugar
200ml of almond milk
1 teaspoon of vanilla extract
1 teaspoon of baking powder
100g finely ground pistachios
100ml of coconut oil, melted
1/s teaspoon of pink Himalayan salt

 

For the filling and topping:

200g of pistachios, crushed
8 cardamom pods, deseeded and crushed
100g coconut sugar

 

For the rosewater syrup:

150ml of filtered water
2 teaspoons of organic rosewater
50g coconut sugar (all melted together in a small saucepan for 5 minutes)

Yazdi Squares created by NikiBakes and featuring Steenbergs Organic Rose Water.

Yazdi Squares created by NikiBakes and featuring Steenbergs Organic Rose Water.

From your kitchen:

A wooden spoon
A sharp knife
A griddle pan
A silicone spatula
A couple of teaspoons and tablespoons for measuring
A few mixing bowls, small and large
A chopping board
A food processor or pestle and mortar
A square brownie baking dish
A couple of small saucepans
A sheet of greaseproof paper

 

Method:
Step 1:

Preheat your oven to gas mark 4 or 180°c and grease your square brownie baking dish with extra coconut oil and line with greaseproof paper. Whisk your melted coconut oil and coconut sugar with your vanilla extract, set aside.

Step 2:

In a larger mixing bowl whisk together your dry ingredients which include the almond flour, baking powder, ground pistachios and Himalayan pink salt and start to fold in your ingredients with your wooden spoon. Spoon out half of your cake mixture and fill you cake with the pistachio- cardamom mixture, leave ¾ of this for the topping of your cake.

Step 3:

Once you have poured over the other half of your cake batter, sprinkle over the remaining pistachios and cardamom topping and bake in your oven for a minimum of 20 minutes. Turn out onto a wire rack and allow it to cool slightly.

Step 4:

Finally, prick your cake very gently with a fork and pour over the rosewater syrup, allowing it to seep through to your cake. Once completely cooled cut into squares and serve with some strong black tea, delicious!

 

Rose water is well paired with cardamom here and brings the flavours of the Middle East to your kitchen with ease. Give rose water a go today and see how versatile it truly is.

This article has been written and researched by

Niki Behjousiar

Recipe Creator and founder of nikibakes 

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh

nikibakes has been blogging for over 10 years and has a passion for gluten free and dairy free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.