Custard Biscuits/Cookies

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Makes about 30

INGREDIENTS
175g (6.2oz) Butter
½ cup Powdered Sugar
1 cup Flour
¾ cup Custard Powder (you can buy it on amazon here or at World Market here)

For Dipping
About ½ to ¾ cup of Semi-Sweet Chocolate Chips or cooking chocolate
Hundreds and Thousands/Nonpareils

METHOD

  1. Preheat the oven to 180°C/350°F
  2. Make sure the butter is soft before using it, this trick works well. When butter is soft, cream together with icing sugar.IMG_2794
  3. Add sifted flour and custard powder and beat well. The mixture will seem very dry while beating in the flour and custard powder, keep beating and it will come together to form a solid ball. If it’s very cold and the butter isn’t very soft, you can add a teaspoon of boiling water to bring the mixture together.IMG_2795
  4. Roll into small balls, about the size of a large marble, and place on greased and floured cookie sheet.IMG_2798
  5. Press down with a fork dipped in powdered sugar. IMG_2802
  6. Bake for about 14-16 minutes or till slightly browned. IMG_2804
  7. When cool, dip half the biscuit/cookie into melted semi-sweet dark chocolate. Then dip the chocolate side into hundreds and thousands/ nonpareils. IMG_2807IMG_2812
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Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

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INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

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Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.