Gluten Free Whole Orange Cake

This cake is so spectacular that it doesn’t last long in my house for a photo to be taken. I will endeavour to get one eventually but for now blogging the recipe allows me to find it later.

Can you tell I am still
On my orange bender? Next I wouldn’t mind some crepe suzette.

I have always wanted to make a whole orange cake but the budget didn’t like the fact I had to use 3 odd cups of almond meal and 6 eggs. So as usual I just experimented and out came the most yummy, moist cake that my kids love. Bonus!!

1 large orange
3 eggs
1/2 c Panela sugar (or alternative)
1/3 c melted coconut oil
1 tbl GF baking powder
1 c almond meal
1 c GF self raising flour blend (shop bought)

In a small saucepan place in orange and cover with water to the top. Bring to boil and simmer for two hours. This will take away the bitterness of the rind. Leave to cool. I did this part the day before.

Preheat oven, 180c degrees.
Remove the orange from the water and blitz until smooth. Discard water.
Now in another bowl whisk ( I just used a hand whisk) together the eggs and sugar until combined. Add in the orange purée, oil and baking powder. Combine.
Stir in the almond meal and flour. Pour into a 20cm round cake pan and cook for 35-45 mins or until firm.


Gluten Free Jaffa Biscuit

It’s orange season here in Australia and our orange tree is showering us with its first fruit.


Last week I made GF carrot and orange cake, still tweaking the recipe but I will share soon, and today I just made Jaffa cookies. The combination of chocolate and orange is just amazing, just deserving to be turned into a cookie.

They have a crunchy shell with a soft centre, just like the lolly. I have added flaxseed/linseed meal for fibre and almond meal for protein. I always try to make anything with a little bit of goodness.

Okay, recipe.

125g softened butter
1/3 c Panela sugar, or brown
2 tsp orange zest

Cream all of these together until light in colour and fluffy in texture.

1 egg
1tsp baking powder GF


1 c GF plain flour blend
1/2 c almond meal
1/3c linseed meal
1/3 c dark choc chips.

Mix in flours first and then choc chips. Refrigerate until firm.

Preheat oven. 180c degrees.
Roll dough into balls.


Press down slightly and bake for 20 mins or until browned.



Gluten Free Chocolate Self Saucing Pudding Recipe: My Way

I found a great recipe for gluten free chocolate pudding on, tweaked it a little and it turned out amazeballs!!!

Here is my version minus a picture as there is really no nice way to photograph it. It’s poo on a plate. No amount of fluffy bits will make it look great. Just take my word for it that it is delicious and even my anti gluten free niece was none the wiser. She raved about how yummy it was. You should have seen her face drop when I told her, bahahaha, victory.

Now, the recipe:
– 50 g melted butter
– 1 c gf self raising flour ( I use ‘Free From Gluten’)
– 1/2 c castor sugar
– 1/2 c almond meal
– 1 Tbl gf baking powder
– 2 Tbl cocoa powder
– 1 c milk
– 1/2 c dark choc chips
– 1 and 1/4 c of boiling water
– 30 g chopped butter
– 1/2 c packed brown sugar ( I would use a little less next time)
– 1/3 c cocoa powder

Preheat oven 180 degree C.
I do this all in one ceramic pot with lid, about 1L (or use alfoil).
Melt butter in microwave. Stir in the flour, meal, order, cocoa, sugar and milk. Whisk until all combined and smooth. Stir in choc chips.
In another jug/bowl, combine all the sauce ingredients, stir until all combined and butter melted ( butter gives a richer sauce). Pour slowly over the cake part.
With lid on, place into oven for 30-35mins or until firm to touch.

Serve warm with cream or another sweet touch of ice cream.

Yum yum pigs bum.


What!! Not another gluten free banana bread recipe

I know there are loads of Banana bread/loaf recipes out there in cyber world. Lord knows I have tried plenty. So I thought why not chuck another one out there and maybe someone might enjoy it as much as my family and I do .


Gluten free, no added sugar Banana bread recipe

1/2 cup coconut cream
1 egg
3 medium mashed old bananas.
3 tbl Stevia ( I use Norbu, only one I have found that doesn’t have that bitter aftertaste)
1 tsp vanilla essence
1 1/4 cup GF plain flour blend
1/2 tsp bicarbonate soda
2 tsp GF baking powder
1/4 cup almond meal
1/4 cup flaxseed meal

Mix all the wet ingredients together. Sift together flour, soda and powder. Stir into wet mix, add remaining ingredients.
Pour into a loaf tin (13x23cm),bake 180 degrees C for approx 25-30mins or until golden brown ontop.

I always have lunch boxes in mind when I bake as well as how to make it as healthiest as possible. This one is a winner and so easy to make.


Cheesy Sweet Potato and Bacon Gluten Free Loaf

Such a long title but only one word to describe, YUM.

This loaf doesn’t last long in my house which explains the lack of nice photos taken. It is used for the kids lunch boxes and as for a snack for me in the day. It has such a lovely texture that one wouldn’t even guess that it was gluten free.


Enough natter, where is this recipe ( if your like me I just scroll down to the end of post to get the recipe, rarely do I read the waffle above it).

Cheesy Sweet Potato Bacon Gluten Free Loaf

1/4 cup melted coconut oil
2 eggs
1/2 cup plain yoghurt
3/4 c cooked mashed sweet potato
1 cup grated cheese
2 rashers bacon diced
2tsp Baking powder GF
1/2tsp Bi Carb Soda
1 1/4 cup gluten free plain flour blend (FreeFrom Gluten range)
1/4 cup almond meal
Pinch of salt
Pinch of garlic powder (optional)

Mix together the oil, eggs, yoghurt and mash. Combine. Sift in the bicarb, baking powder and flour. Add the almond meal, salt and garlic. Just combine. Finish by adding the cheese and bacon.

The mixture is quite thick. Place into a loaf tin. Bake for approx 25-30 mins at 180 degrees Celsius.

When cooked, turn out onto drying rack and see if you can wait till it cools before you want to eat it.

Finish by lathering with butter. My motto: everything tastes better with butter.

Happy Baking Peoples
I am off to taste my Magic Bean Cake.

Bec x

Rose Melting Moments.

I love melting moments, an ultimate indulgence. So buttery with a hint of sweetness.

For todays little bake session I decided to add a little twist and add rosewater and oh my! they taste yummo.

As always the kids are in helping out, their piping skills are a little poor but they lacquered on some tasty icing. I couldnt help having a lots of little tastes on the way.

One of the funniest bits about making these morsels is the vintage rosewater that still exists in my mothers pantry. I remember this bottle being in the cupboard when I was very young. Age doesnt matter in this case as it is still packed with the delicious rose flavour.

I had to take a photo of the existing price tag on the bottle. I wonder how much a bottle of this cost now as I am so getting some to have at my place.

So what do you do to add that little spark to your next melting moments. Get yourself the recipe (mine came from the old Womens Weekly biscuits and slices book), add  3 tsp of good rosewater to the biscuit batter and a tsp to the icing. I also adding pink colouring.

As for the tasty treats above I am sure the lucky birthday girl who will be getting these tmrw will enjoy them thoroughly.

Happy baking people!

‘Any Mash Goes’ Bread

Whether it be pumpkin, sweet potato, carrot, apple or fig mash, anyone of them goes.

This one pictured is delicious Fig Bread that will be going into my kids lunch boxes tomorrow. So yum with a slab of butter on the top, but thats a little naughty.




  • 1 cup of mash.
  • 2 eggs
  • 1/2 c Oil (veg)
  • 1 tsp Baking powder
  • 2 tsp Mixed spice
  • 1/2 c Brown sugar
  • 1 1/2  C SR flour

Its just like making muffins. Mix together the wet ingrediants and then slowly add in the dry. Dont over mix. Pour into a loaf pan or a small round pan and bake at 180 degrees for 1 hour (always check 15mins before end time).

Sushi, my way!

Sushi, I love sushi.

I remember saying to myself before my first was born that they will learn to love sushi. Thankfully there wasnt a problem with that. Aside for the inability in the beginning to cut the nori with her front teeth she loves it. Every week I get the “Can we have sushi tonight?”

Here is my method of making teriyaki chicken sushi. Is it the right way??? Its the way that works best for me and it tastes great.

Makes 10 rolls (dinner, lunch and dinner again)

What you need:

  • 4 cups medium grain rice
  • 1/2c Rice wine vinegar
  • 1 tsp salt
  • 2 tsp white sugar
  • 1/2c soy sauce
  • 1 tbl mirin
  • 1 tsp garlic
  • 1 tbl brown sugar
  • 750g Chicken thighs (taste the best)
  • kewpie mayonaise (dont subsitute with regular mayo)
  • 10 sheet nori
  • 2 lebanese cucumbers

1. Marinate the chicken. Mix soy, mirin, brown sugar, garlic and sugar together. I put it into a plastic bag and leave for a couple of hours.

2. Put the 4 cups of rice with 6 cups of water into a rice cooker (or your preferred method). Whilst cooking put together the vinegar, white sugar and salt together and heat in the microwave to help dissolve the granules. When the rice is cooked pour the vinegar mixture into the rice and stir in well.

I dont fan at this stage, I just put a tea towel over the rice and leave to cool. I usually marinate and cook the rice in the morning and make the sushi 1 hour before dinner.

2. Cooking the chicken. Place the entire bag into a pan, sauce and all. You are basically broiling the chicken for approx 10-15 min depending on the thickness of your chicken. You can place the lid on top so the liquid does not fully evaporate. For me this method is the key and the easiest to clean up afterwards.

3. Once the chicken is cooked and cooles, slice into finger chunks. Assemble your area. Have a bowl of water to wet your hands in, tea towel, mayo, cut up cucumber, bamboo mat , rice and plate.

4. Assembling the sushi.

    • Get a sheet and place it on the bamboo mat. Wet your hands and grab a handfull or rice (wet hands stops the rice sticking to your fingers) and pat it down onto the nori until flat and a 1 inch gap at one end. Dont make too thick.
    • Wash hands in bowl, dry with tea towel.
    • Squeeze a strip of mayo across one end of nori (see pic, under the cucumber)
    • lay out the chicken and the cucumber.
    • Dab water on the exposed edge of the nori (this will help make the nori stick once rolled up.

5 Rolling.  Grab the bottom on the mat (closest to the chicken) roll and tuck the bottom edge of the nori under the chicken as tight as possible. Move the bamboo slightly and then roll the rest of the way, patting the wet edge of the roll to stick.


Perfect rolling is not a requirment. Its how it tastes that matters the most.

Place each roll onto the plate to rest. This will soften the nori slightly. Put any uneaten sushi in the fridge straight away. When you want to eat it next it is best to pull out 1/2 hr before hand to warm slightly. Sushi does not taste its best when coming straight from the fridge.

**Alternative to chicken. Can of tuna drained and mix with the kewpie mayonaise.

 Cut up and eat!!

Choc Cherry Balls

These are so yum and so nutritious that I cant stop eating them.

They are perfect for lunch boxes, packed full of protein and vitamins.

So here they are:

Choc Cherry Balls

  • 1 C of Almonds
  • 1 C of sultanas
  • 1 C Glaze cherries
  • 1 tbl of cocoa
  • 1/4 C milk powder
  • Coconut
  1. Whizz up the almonds till fine.
  2. Add all the ingrediants (except coconut)
  3. Roll into balls and roll in the coconut.
  4. Keep in the fridge for up to a month.


Super, super easy recipe that can be modified to suit. Like using a different nut (or omitting) or changing the dried fruits used. Using the milk powder provides a great deal of proteins, calcium and a variety of minerals and vitamins so it is worth storing some in your cupboard.

I also found that there is no difference between the expensive cherries and the homebrand. Both contain the same ingrediants yet one is half the price. For me the only down side is that I am yet to find cherries that are preservative and colour free but I think they add that bit of yummness.



Super easy Sugared Cinnamon Almonds

I have been making these to put into my chrissy goodie bags for a good 5 years now. Its kinda an expected gift along with the family calendar and my Trifle for christmas dessert. Some traditions should never be broken.

The Sugared almonds are super delicious and take under 20mins to make. Even my daughter who never eats almonds will happily munch away a cup full at a time.


  • Almonds (of course) 750grams
  • 1 1/2 C Castor sugar
  • 2 Tbl Cinnamon
  • 1 C water

1. Pour your water and sugar into a pan and bring to the boil. Add your almonds.

2. Keep an eye on it and give it an occasional stir. The water will slowly evaporate.

3. When the water has just about evaporated add the cinnamon and continue to stir until all the water has gone and you are left with crystalized sugar on the almonds.

4. Pour out onto a tray and cool. When they are completely cold place in an airtight container. I think they will last a couple of weeks but they never last long enough in my house to find out.