If you like chai tea or chai flavouring and banana bread, then you will love this Gluten Free Chai Spiced Banana Bread! The bread is super moist with a great balance of chai spices and banana flavour. I also love the look of the loaf with the sliced banana on top and the added texture of walnuts. Just talking about it makes me annoyed there isn’t any left!
If you’re wanting to spice up the classic banana bread recipe, this is a simple but tasty option. Perfect for morning or afternoon tea, or anytime really. Oh and if you’re not such a fan of chai spices how about my Gluten Free Mixed Berry Banana Bread?
Saturday was my daughter Lyla’s second birthday and to celebrate I created a special Bunny cake using a Gluten Free Chocolate Cake recipe.
Now I wanted to tell you Lyla doesn’t have any diet restrictions, but there were three people (including me) who required a Gluten Free Diet. So with that in mind, I chose to create a Gluten Free version of Yotam Ottolenghi’s Chocolate Cake recipe reported as the Worlds Best Chocolate Cake. I also used a Chocolate Buttercream recipe from Sally’s Baking Addiction’s for the filling between the 2½ layers of chocolate cake and topped it off with fondant. The end result was this rather tall cake that required over 50cm of fondant and the purchase of an extra large rolling pin amongst other equipment. I created all the features of the bunny by hand too without any stencils!
I’m super proud of how the Bunny cake turned out having only decorated a cake using fondant once before, for Lyla’s epic first birthday party. Given how delicious the chocolate cake was and the fact it didn’t require a stand mixer or more than 2 bowls, I thought it was my responsibility to share the cake recipe with you all!
I made this Gluten Free Black Forest Layer Cake for my husbands birthday last Tuesday! It was the first time I’ve made and tasted a Black forest cake before and I have to say I absolutely loved it. Oh and so did the birthday boy!!
The chocolate cakes were filled with white chocolate ganache and cherry jam and a dark chocolate icing to top finish off the cake. I realised I didn’t make quite enough ganache or cherry jam, so I made sure to double the quantities in the recipe below so you don’t run out!
I know this isn’t one of my quickest or simplest recipes, so I will forgive you if you don’t go out and make it this weekend. I’d seriously consider it for your next birthday celebration though, it was so divine. You might also want to read a little bit about why birthdays are so important in my family. I shared it on my blog last year with a recipe for Gluten Free Chocolate and Salted Caramel Layer Cake. Just excuse the fact the cake wasn’t very even shaped or flat.
Anyway, I must say thanks to Delicious magazine for the original recipe. I adapted it to be gluten free with a few less steps. Thanks for stopping by!
This Gluten Free Lemon Yoghurt Syrup Cake has been on my “bucket list” to make for a while. It requires only 7 ingredients and can be made in under an hour! Oh and did I mention it tastes utterly delicious!!
My husband came home one day raving about a Lemon Yoghurt Syrup Cake his work colleague made for morning tea. So, I had to bake one and taste what all the fuss was about! After making my first syrup cake earlier in the year, a Gluten Free Lime and Poppyseed Syrup Cake, I also learnt a few things and wanted to test them out on a similar recipe.
Now I can’t claim the original recipe as mine, but I cannot credit the exact source as I found the recipe from an old newspaper. I did however modify the recipe to be Gluten Free and contain a extra punch of lemon flavour. I think you will be happy with the end result if you bake it.
All you have to do is print the recipe and grab your ingredients and you will be ready to go!
Sunday night I baked this Gluten Free Chocolate Almond Fudge Cake and it was yum! The cake has a delicious fudge centre and like the majority of recipes I share, it was super easy to make! I can’t take credit for this recipe though, as the original recipe came from a Coles magazine.
Sharing a new recipe each week often means I’m spending my spare time in the kitchen (which you all know I LOVE). A new recipe every week also means I have an abundance of sweets in the house, unless I gift the recipe to loved ones. But I don’t have any shame in sharing with you all that I regularly eat treats. As a Dietitian I’m all about a balanced diet, where “diet” means everyday eating. I eat plenty of fruit, wholegrains and vegetables and exercise regularly. But more importantly I eat what I feel like, when I feel like it and thoroughly enjoy it. I’ll only ever encourage avoiding certain foods if medically necessary.
If you ever have any questions for me or want to know more about my food choices send me an email at [email protected] In the meantime I’ll keep baking.