This recipe is for my sister. Sister # 2 cause she asked nicely. More and more people are gluten intolerant and find it hard to find any wheat-free treats that are in the pastry/bakery section. Go on…try this. Go buy a wheat-free something in the shops…did you enjoy it? No. Did you feel satisfied afterwards? No, cause it probably tasted like a loo roll with carob on it.
Here’s what we had last night for Bossladys birthday: A wheat-free Pecan and white chocolate cake.
Taskmaster is gluten intolerant so everything I make is minus wheat. Sounds hard, but really simple – Just Substitute.
Wheat flour is really bad and bleached and etc, blah blah blah anyway, so just use rice/millet/quinoa/corn/almond/chickpea/rye(not gluten-free) potato/and the list goes on/ flour instead.
Recipe for Pecan & white chocolate cake:
- Preheat oven to 180 deg cel.
- In mixing bowl cream:
- Mix well. Add
1 tsp vanilla/caramel essence
290g rice/rye/millet flour or mixture of all for best results
100g ground pecans
3 tsp baking powder
Mix untill combined.
Pour into greased baking tin and bake for +- 40 mins or untill knife comes out clean.
Topping for the cake:
handful of white chocolate
1 Tbs butter
- Melt over a low heat on the stove. Pour evenly over the top of the cooled cake. Let it set.
2 tbs cream
2.5 cups sifted icing sugar
1 tbs vanilla essence
drop of milk
- Cream all ingredients together and ice cake.
1 packet of flaked almonds
- Press the flakes around the side of the cake to decorate.
Heres a photo to brighten up your day…Kingoftheplayground – sweet deprived child of the bush – after a homemade chocolate escaped off the table….hmmmm.