Banana Carrot Cake; gluten free, dairy free, egg free

Following up on my 'Going Bananas' post, I was inspired to share this classic recipe; altered for us allergy sufferers.

Ingredients:

3 ripe bananas

2 medium carrots

1/2 cup sugar

2 cups gluten free flour

1 teaspoon Bicarbonate of soda.

2 teaspoons egg replacer

1 1/2 cups soy milk or hazelnut milk

8 cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Preparation:

Preheat oven to 180 degrees and grease a cake tin.  Sift the flour into a large mixing bowl and stir in the sugar, egg replacer, spices, soda and milk.  Peel the carrots and grate the carrots into the flour mix, stirring periodically. Mash the banana's and then mix them into the flour as well.  Stir thoroughly and then pour the mix into the greased cake tin.  Bake for approximately 40 minutes.  The cake is ready when a knife through the centre comes away clean.

Serving suggestions:

Spread a smidgeon of Nutella on a slice for a wicked treat.

Or

Serve with a scoop of ice cream.

There are so many possibilities.

Home made bread: Gluten-free, Egg-free

The most satisfying bread is home made bread, this is just as true for gluten free bread.  Unfortunately most recipes involve the use of eggs, making the it difficult for those of us with egg intolerances and those celiacs who happen to be vegan.  Eggs happen to be added to the dough to reduce the crumbling of the bread so there is not an option of removing the eggs without a substitute.  Luckily, I happened upon an egg replacer at my local speciality store.  After a little experimenting I finished with this recipe.

Ingredients:

1 1/2 cups Gluten free flour
1 teaspoon Yeast
Warm water (3 cups, not all of this will be used).
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons Egg replacer.
1 tablespoon oil


Preparation:

Before begining it is best to sit the ingredients out so that the reach a temperature between 20-37 degrees Celsius.  This will aid the rising process as this temperature range allows for optimal yeast growth.  Preheat the oven to 180 degrees Celsius and grease a loaf tin.  When the ingredients have reached the optimal temperature sift the flour into a large bowl. Add the yeast, sugar, salt, and the egg replacer.  Mix these ingrediants thoroughly.  Once the yeast is deposited evenly through the flour slowly begin to mix the warm water into the the flour.  Do this in stages.  You will know there is enough water in the dough mix when it gathers into a lump. When this occurs place the bread dough in the greased loaf tin.  Cover the tin and leave to sit in a warm spot for an hour to allow the dough to rise.  Then place the tin in the oven until the bread is cooked to the centre.

Variation tips:  For yummy alternatives try adding seeds or herds to the bread mix.

Slicing tips:  Gluten free bread is notoriously crumbly even with eggs/egg replacer in the mix.  The best way to slice bread is to use a serrated knife to gently saw through the loaf.