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FLOUR-FREE RECIPES |
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| Strange Biscuits |
1½ cups oats
1½ cups ground rice
2 cups caster sugar
85g butter
1 egg
2 teaspoons gluten-free baking powder |
1½ cups pure potato flakes
1 cup cornflour
17g cornflakes
½ teaspoon salt
113g peanut butter
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- Beat butter and sugar together, mix in the remaining ingredients.
- Roll the dough into small balls and flatten onto greased biscuit tray.
- Bake 190ºC/Regulo 5 until golden.
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| Chocolate Cake |
7oz semisweet chocolate
1 cup sugar
(Optional : icing sugar) |
7oz soft butter
4 eggs (separated)
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- Preheat oven to 375º. Grease an 8" round cake tin.
- Break the chocolate up into small pieces and melt over hot water.
- Add the butter and stir until smooth.
- Add half the sugar to the egg yolks and whisk until the mixture is pale in colour.
- Beat in the chocolate mixture.
- Beat the egg whites to soft peaks.
- Gradually add the remaining sugar beating until the mixture is smooth and shiny.
- Fold gently into the chocolate mixture with a plastic spatula.
- Pour the batter into the prepared tin and bake for 40 minutes or until a tester inserted in the center comes out clean.
- Let the cake rest at room temperature for ten minutes before turning it out of the tin.
- Serve warm, at room temperature, or chilled.
- Sprinkle icing sugar over after taking it out of the oven.
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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