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:

250g butter

250g sugar

• Add

3 eggs

• 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

185ml milk/cream/buttermilk

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.

Icing:

100g butter

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.

So, there we go. Tea anyone?

Heres a photo to brighten up your day…Kingoftheplayground – sweet deprived child of the bush – after a homemade chocolate escaped off the table….hmmmm.