Gluten Free Moist Carrot Cake

One recipe you have to try.....
it's yummy , moist , rich dark and full of flavours....

you can even eat it on its own without any frosting.......




A
3 Large Eggs
250gm Brown Sugar
1 Orange juice
1 1/2 Grated zest of orange
225ml Sunflower Oil

B
300gm Gluten Free Flour
1 1/2 tsp Xanthan gum
3 tsp Ground Spice
1 1/2 tsp Baking Powder
1 1/2 tsp Soda Bicarbonate
Pinch of Salt

C
150gm walnut / pecan
300gm Carrots ( grated )
175gm Sultanas 
(Soaked overnight with warm water or Volka hehehheh)

Optional
80 gm Sliced Banana
80 gm Chopped Pineapple


Preheat oven 170C
Toast the walnut / pecan for 8 mins
Once done let them cool and chop them coarsely

Whisk all ingredients A

Fold in the ingredients B until smooth

Add ingredients C

Divide the mixture into two and spoon into two prepared cake tins.
Please ensure you level them and they are equal amount.

bake for 35-40 mins or until a metal skewer inserted into
the middle of the cake comes out clean.

For cuppies 20 mins

You can it it on its own or you can enjoy it with cream cheese frosting.....yummmm


Happy trying.

Rainbow Rice with Natural Colouring - March 7th 2014

As you all know my son has a gluten allergy 
and he is that sort that dont really fancy eating .....
It makes it really challenging for me daily....


Because of this, it really pushes me to think hard out of the box....
Yes I have done bento,
I have use food accessories ...whats next?

My boy is a very colourful boy, 
he loves colours........
ok why not rainbow rice?????


I tried and I did it.... 
its so so pretty looking, my boy loved it , 
most importantly he finished the rice.....
made my day....and many more happy days to come ;-)


I have googled and searched and I could only 
find raw rainbow rice and not COOKED rainbow rice........
This is really an idea inspried by God....Amen .



This is really simple to do it......


The Rice

Prepare sushi rice ( 2 cups, cook more is required ) 
and I usually add a little organic salt into my rice 
to give is a taste.

The Natural Colouring

While its cooking preapre the natural food colouring as follows:


I used a juicer to extract the juice from these 
vegetables except the Blue Pea Flower and turmeric


Pandan - Green
Turmeric - Yellow ( I use turmeric power and by adding some water into it )
Blue Pea Flower - Blue** 
Carrot - Orange
Beetroot - Magenta 
Purple Carrot - Purple 

Extract and sieve to remove the access fiber 

** the Blue Pea Flower, from my garden, pluck the flowers, 
wash and clean.

Remove the stamp and soak into warm water , pound them and squeeze out the blue colouring from the flower.

Once all the colouring is completed set them aside




The RICE , 
once cooked , divide them into 6 individual bowls.
While its still hot add the natural colouring into the rice and mix well 
( start with half a teaspoon
and add more if required )

As for the green, yellow and blue rice , once mixed well,

please steam them for 5-10 minutes to cook the colouring well and to remove any bitterness from them.. 

 

Mold to the shape that you desire

Ta DA !!!!!!

 

 

Traditional Fatt Gao !!!

AS you know my boy is allergic to gluten. 
Through a friend I found out the traditional; Fatt Gao is GF!!!! 

Made of cold rice and rice flour only......

Here's the simple recipe ....




A
280gm cold rice 
1 tsp flat wine yeast 
( available in any Chinese medical Hall )
pound it to fine powder form 




B
500gm rice flour
200gm sugar 
( you may add another 50-80gm more if you want them sweeter )
560ml water



C
3 tbsp of unflavoured ENO
pinch of salt


Steaming time 15mins 


How to :

Place ingredients A into a large glass bowl. 
Mix them well 
Cover with clingfilm
Let it ferment for 24 hours

Add ingredients B into A .
Mix well and cover back again and let it 
ferment for another 12 hours 



Once done put into a blender and blend to fine.
Sieve to avoid lumps
Add C mix them well and let it set for a little while 


Prepare steaming water on high heat.
Once all completed spoon into moulds.
Size of the Fatt Gao as you desire .
I presented them into small mini cupcake size ....
that required 5-8 mins of steaming time.

If its normal cupcake size, 15-18mins of steaming time.

While steaming DO NOT open the cover....;-)

When you pour the rice batter into the cuppies 
please just fill it to 90% .
leave some space for the 
rice batter to fatt ar....HUattttt....;-))


Colouring
I use natural colouring
Green - Pandan 
Yellow - Tumeric powder
Blue - The blue flower , cant recall whats its name , sorry
Red - Beetroot

Extract its pure juice and add into the rice batter. 

Have fun with them.

I usually prepare extra , freeze them. 
My kids love them as breakfast.

Try eating them with grated coconut.....yummmmmy !!!!