Cornbread is something I’ve always heard about during thanksgiving. It’s known as a staple in southern American cuisine but I had never tried it before. But the other day, I found a bag of cornmeal lying around and decided to give it a try.
This cornbread recipe is gluten and dairy free. It’s super easy to make and can be sweet or savory. With a crunchy outer crust and a soft and fluffy interior, this recipe is a must try for anyone craving homemade cornbread. Here’s what you’ll need.
Ingredients
1 1/4 cup yellow cornmeal
2 eggs
1/4 xylitol
3/4 cup gluten free flour blend
2 tsp baking powder
2 tbsp coconut oil
1 1/4 cup unsweetened almond milk
1 pinch of salt
Instructions
Preheat the oven at 180°C
Combine the flour, cornmeal, xylitol, baking powder, and salt.
Mix in the eggs, almond milk, and coconut oil.
Pour the batter in a lined baking tray and bake for 30-35 mins or until a fork or cake tester comes out clean.
Allow to cool and cut before serving.
I hope you enjoy this recipe. Please like and follow for more quick gluten and dairy free recipes like this one. Thank you for reading, xoxo.
Hey guys, welcome back to the blog. Today’s recipe is a quick and easy oatmeal cookie recipe made with whole ingredients. They’re a guilt free treat that can be altered just by adding any toppings or flavouring you’d like. You’ll definitely want to make these on the regular, so make sure to save this recipe post.
Ingredients
2 cups fine oats
2 eggs
2 tbsp coconut oil
1 tsp vanilla extract
3 tbsp coconut sugar or xylitol (for a sugar free alternative)
1/4 cup chopped almonds
1/4 cup chopped chocolate (I used Nova’s sugar and dairy free chocolate)
1 tsp baking powder
1 pinch of salt
Instructions
Combine the coconut oil, sugar, vanilla extract and eggs.
Fold in the oats, almonds, chocolate, salt and baking powder.
Scoop out the cookie dough into equal balls and flatten onto a lined baking tray.
Bake at 180°C for 30 mins.
A super quick yet delicious recipe that you can enjoy guilt-free. I like to think of it as an everything cookie where you can add any toppings; nuts, seeds, dried fruit. Definitely try out this one and like if you enjoy it. Thank you for reading and follow for more recipes like this one, xoxo.
Hey guys, welcome back to the blog. Today’s recipe is a soft coffee cake with a crumbly topping. This gluten free and dairy free version of a classic can be served warm with a scoop of dairy free or regular ice cream or even with a spoon of Oatly greek yoghurt. The crumble adds a great texture and you can even sprinkle some flaky salt to bring out the flavour.
I like making this as a Sunday dessert or for breakfast. When I first heard about coffee cake, I wondered how a crumble would work on a traditional cake, but the crumbly texture balances the base of the cake really well. Traditionally, an American style coffee cake is a sponge cake with a crumb on top, but this recipe uses more of a dense cake. The denser cake holds the coffee flavour while still being soft and fluffy. Here’s how you can make it.
Ingredients
Cake
3 eggs
1/4 cup sugar substitute (I used Truvia)
5 tbsp coconut oil
1tsp coffee extract
1 shot of espresso
200 ml almond or oat milk
4 cups gf flour
1 tsp baking powder
Crumble Topping
1 cup oat flour
1 cup almond flour
3-4 tbsp coconut oil
2 tbsp brown sugar substitute
1 pinch of salt
1 tsp cinnamon
1/4 cup coconut flakes (optional)
Almond extract (optional)
Instructions
Preheat the oven to 180ºC. Make sure all your ingredients are room temperature.
Prepare the crumble by combining all of the dry ingredients and then adding in the coconut oil and any extracts.
Set the crumble aside in the fridge and prepare the cake batter.
Combine sugar, coconut oil, eggs, coffee extract, and shot of espresso.
Sift and fold in the flour and mix in the plant-based milk and baking powder. You want a smooth and light batter.
Pour half of the batter in a lined baking pan, sprinkle some of the crumble on top.
Pour in the rest of the batter and top it with the rest of the crumble mixture.
Bake in the oven for 30-40mins or until golden brown and a cake pick comes out clean.
This cake is best served warm and keeps well in the fridge. I hope you enjoyed today’s recipe and come back for more recipes like this one, xoxo.
Hey guys, welcome back to the blog! Today’s recipe is one you won’t want to miss. A gluten, sugar and dairy free sponge cake that is simple and quick. I’ve had my share of gluten free sponge cakes and I’ve tried multiple recipes but this is the best one I have ever made. As hard as gluten free baking can be, this cake is soft and airy and the perfect base layer for any cake. You can easily double the ingredients for a larger cake. I made a small batch when creating the recipe, but I will definitely amp it up for any celebration. The best part is that the cake is guilt free even though it doesn’t taste like it. It is great for those of you who want to enjoy a cake without any refined sugar or dairy. So here’s how you can make it!
Ingredients
5 eggs
1 cup gluten free flour
1/2 cup almond flour
1 tablespoon coconut oil
1/2 cup xylitol or erythritol (you can also use a stevia mix)
1 tsp vanilla extract (or any flavor)
1 tsp baking powder
Instructions
Separate the egg whites from the yolks and place in different bowls.
Beat the egg whites until thick and fluffy. Should take about 3 mins on medium speed.
In the other bowl, add the sugar substitute to your egg yolks and mix well.
Add the flavor extract. I used salted caramel flavoring but you can also use vanilla or almond.
Over a double boiler, quickly whisk the egg yolk mixture for one minute until it becomes fluffy and runny.
Remove from the double boiler and mix in your coconut oil.
Add a spoon of the egg whites to the yolk mixture and fold in.
Incorporate the yolk mixture into the rest of the egg whites.
Sift in the flours and baking powder and fold gently.
Pour the batter into a greased cake mould and bake for 15-20 mins at 180°C.
Allow to cool before removing the cake from the tin and serving.
Tips
I find that pure xylitol works best in cakes as it is sweet enough without any bitterness. Avoid using pure stevia as it can be bitter, it’s preferable to use stevia blending with monkfruit sweetener or erythritol.
I find that almond flour adds the necessary fat and texture to the cake, it’s best not to substitute it for other flours. However, if you do omit it, increase the coconut oil to add more fat into the cake.
There you have it! This recipe is quick and easy and I hope you give it a try. Thank you for reading and please like and follow for more recipes like this one, xoxo.
Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.
Ingredients
1/4 cup melted coconut oil
1/3 cup coconut sugar
1 tbsp grated ginger
2 eggs
1 cup oat flour
1 cup almond flour
1 cup corn flour
1tsp cinnamon
Instructions
Preheat oven at 150ºC.
Combine coconut oil, coconut sugar, ginger, and eggs.
Fold in the different flours, cinnamon, and any other spices you’d like.
Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
Roll out the cookie dough into even portions, lightly pressing them down.
Bake for 20-25mins or until they harden on the outside.
This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.
Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!
Ingredients
1/4 cup coconut oil
1/3 cup erythritol sugar
1 tbsp orange zest
Freshly squeezed orange juice (I used 3 oranges)
3 medium-sized eggs
1 cup almond milk (or any plant-based milk)
1 1/2 cups gluten free flour
1 cup almond flour
1 tsp baking powder
2 tbsp honey + juice from 2 oranges (for the simple syrup)
Instructions
Preheat the oven at 150ºC.
Whisk together coconut oil, eggs, sugar, and orange zest.
Mix in the orange juice.
In a separate bowl, mix the flours and baking powder together.
Sift in half of the dry mixture into the wet and fold in gently.
Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.
I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.
Hey guys, welcome back to the blog! Today’s recipe is a gluten free banana pie/tarte. It took me a while to achieve a simple but delicious gluten free pie crust. This recipe, although not dairy free, is basic and requires only a few ingredients. I made this pie for the whole family and it was well received.
Gluten free pies can be tricky, the crust can sometimes be too hard or too crumbly. My ideal recipe involves two types of crust; a crumb layer for the base and a firmer dough for the lattice design. The best part is you can make both crusts from the same bowl. I usually use the lattice design for banana tartes but when I bake apple or berry pies, I simply use the same crumb mixture as the base. So here’s what you’ll need…
Gluten free flour
When baking a gluten free crust I like to use an all purpose gluten free flour and an almond flour. You can use any mix, although I’d avoid flours with bean flour as they can be a bit bitter. I often use Free form flour but any all purpose should work well.
I like adding almond flour for a bit of texture and to ensure the gluten free flour stays soft. You want to use a fine almond flour rather than a coarse one.
Making it dairy free
I usually use coconut oil for my gluten free crusts but because I wanted a foolproof crust, I opted for butter in this recipe. However, coconut oil should work just as well, but it might change the taste and color. Similarly, I haven’t tried this recipe with vegan butter but it should perform well as long as there is enough fat content in the crust.
Ingredients
Crust
3 cups gf flour
1 cup almond flour
85g unsalted cold butter (or 6 tbsp)
2 eggs
2 tbsp sugar (truvia for a sugar free option)
1 pinch of salt
1/2 tsp apple cider vinegar
Filling
6 medium sized bananas
1 tsp Vanilla extract
2 tbsp sugar (or erythritol)
Instructions
For the crust
In a bowl, mix 2 1/2 cups of gf flour with the almond flour, sugar, and salt.
Add in chunks of the cold butter and mix into the flour until it starts to form small clumps.
Mix in 1 egg and the apple cider vinegar until you get a crumb texture, it should clump together when you press it.
Grease a pie mould and press in the crumb mixture all around the edges first. Once you’ve pressed in the edges, you can use a spoon to shave off any excess before pressing in your base. You should use about half of the crust mixture by this point.
Bake the crust at 150°C for 10 mins.
For the filling
While the crust is baking you can make your filling.
Mash up 6 ripe bananas until smooth.
Transfer to a saucepan and mix in sugar and vanilla on low heat.
Cook on low heat until it turns a darker brown.
Pour in the filling into the pie crust.
For the lattice crust
Now you can make the pie dough with the last half of the crumb mixture. Add in two eggs to the crumb mix and about 1/4 cup of flour.
Mix and knead until it forms a dough. It shouldn’t be sticky but malleable and still soft.
Roll out the dough on a piece of parchment paper and use a knife or pastry cutter to cut out strips. They should be about 1cm thick and long enough to cover your pie.
Once you have enough strips, you can start layering and crisscrossing them over the filled pie. Cut off all the edges, pressing them into the lower crust.
Bake at 170°C for 15-20mins or until golden.
Tips
For the lattice layer, I like to lay down all my vertical strips first and then thread through my lateral strips.
If you want to, you can use the same crumb mixture as your top layer. It works great on my apple pies.
You can use an egg wash on your upper crust layers to bring more of a golden color.
You want your crust strips to be thin enough to handle but thick enough so that they don’t break.
Gluten free pie crusts can be a challenge so I hope you found this recipe helpful. I definitely believe everyone has a recipe that works out for them and this blog aims in helping you find what works for you. Thank you for reading, please like and follow for more recipes and let me know what you think about it down in the comments, xoxo.
Hey guys, welcome back to the blog! It’s been a hot minute since I’ve baked some healthy cookies so to get back into it, I tried a new gluten, dairy, and sugar free chocolate chip recipe. I tried this recipe a couple of times to make sure it is foolproof and if you want a chewy, crisp cookie then this is the recipe for you. This recipe yields about 9 servings but you can easily halve or double it. They also store really well in the fridge, and they have a more soft, crumbly texture when warm.
Gluten Free Flours
The type of flour you use significantly impacts the texture of your cookie, for this recipe I used self-raising gluten free flour from Freee Farm, but you can also use any gluten free all purpose flour blend. I like using a pre-made flour mix to simplify the recipe rather than mixing different flours to achieve the right consistency. However, for this recipe I would avoid bean flour or coconut flour, which could change the taste and texture of the cookie.
Sugar Substitute
For this recipe, I used a sugar free stevia/erythritol brown sugar from Truvia. I would recommend brown sugar for this recipe rather than white sugar blends because it gives the cookie that soft texture in the middle. If you want to substitute the brown sugar, coconut sugar should also work well.
Making it dairy free
If you want a dairy free recipe, you can use coconut oil like I did. If not, you can use traditional butter. I have not tried vegan butter with this recipe, but it should work as well. Your cookies need a source of fat to stay soft and chewy, if you skip it you risk having a dry and crumbly cookie.
Tips
Allow all your ingredients to come to room temp to prevent the coconut oil from solidifying.
Do not overman the dough.
You can chill the dough for 15mins before baking so that the cookie expands while the fat melts when baking.
Avoid flattening the cookie dough balls, they should spread out when baking, otherwise they’ll just melt into one big puddle.
Ingredients
1/4 cup coconut oil
1/2 sugar substitute (I used Truvia Brown Sugar)
1 tsp vanilla extract
A pinch of salt
2 eggs
2 cups gluten free flour
1/4 cup dairy free chocolate chips
Instructions
Preheat the oven at 150ºC.
Whisk coconut oil and brown sugar until well combined.
Add in the vanilla, salt, and eggs.
Gently fold in the gluten free flour until it forms a sticky dough.
Fold in the chocolate chips and chill the dough.
Roll out cookie dough balls on a tray lined with baking paper, ensuring each one has enough room.
Bake at 180ºC for 15-20 mins or until they turn golden.
Allow them to cool on a rack and store in an airtight container.
There you have it! My favourite chocolate chip cookie recipe. I hope you try this one out and find more recipes you’ll enjoy. Please like and follow for more gluten free recipes. Thank you for reading xoxo.
I’ve always been a fan of chocolate cake, I mean who isn’t? But, as much as I love it, I don’t always feel that great after eating it. While there’s nothing wrong with indulging in a traditional chocolate cake without any guilt, I still wanted to enjoy a version that didn’t throw me into a food coma. That’s why I wanted to create a chocolate cake recipe that was rich and decadent yet light and simple. I made this chocolate cake a while back for Christmas and it’s become a personal favourite since then. It is gluten and dairy free, as well as sugar free if you use a sugar substitute like I did. Most importantly it is super quick and easy to make. So here’s what you’ll need…
Ingredients
1 cup oat flour (simply blend some oats in a blender or food processor)
4 eggs
1 cup chocolate chips (I used pure chocolate pellets without dairy or sugar). You can also use roughly chopped dairy free chocolate (I like the one from sweet switch)
2 tbsp raw cacao powder
1/3 cup xylitol (or any sugar substitute)
1/3 cup almond milk
1/2 tsp baking powder
1 pinch of salt
Steps
Preheat your oven to 170ºC
Over a double boiler, melt the chocolate with the almond milk, stirring gently.
While the mixture is melting, separate your egg yolks from the whites.
Whisk the egg whites until they become fluffy and soft peaks form.
Once the chocolate has melted remove from the double boiler, allow to cool slightly and stir in the xylitol.
Now take your yolks and temper them by adding a spoonful of the chocolate mixture and combining.
Add the tempered yolks to the rest of the chocolate.
Sift in 1/3 of the oat flour, the baking powder, salt, and cacao powder into the chocolate. Fold gently until well combined.
Now add a third of the egg whites into the batter and fold gently. Repeat these steps until you’ve added in all your flour and egg whites. It’s important not to over mix, fold in the ingredients with a spatula to achieve the best results.
Once fully incorporated, transfer the batter into a lined cake tin and place in the oven.
Bake for about 30-45 minutes, once the cake is cooked in will be firm all the way through.
Allow it to cool before removing from the tin and slicing.
Tips
Double boiler: to use a double boiler simply boil water in a saucepan and place a heatproof bowl over it to melt the chocolate in.
Oat flour: when making oat flour it’s useful to make sure your blender is completely dry and pulse the oats. I love using oats for this recipe because it’s light but keeps the cake moist. I wouldn’t suggest changing out the flour.
Tempering your yolks is necessary to prevent them from cooking in the hot chocolate.
With this type of cake, folding your flours in is better than whisking because you don’t want to over-mix. You want the batter to be airy and not dense.
I hope you try out this recipe and let me know how you find it. I know how ‘guilt-free’ treats are hard to come by which is why I try to find the best alternatives to make my own. If you’d like to see more of these recipes and other tips on healthy baking, please like and follow for more, xoxo.
Hey guys, welcome back to the blog. It’s been a while, mostly because I haven’t had any new recipes to share until now. For years I’ve tried to achieve the ideal gluten free cake; one that tasted like a regular cake and wasn’t dry or dense. This sponge cake was exactly what I needed, a Victoria sponge cake is richer than a traditional sponge cake but lighter than a pound cake. I stumbled upon many recipes before coming up with this one and I think it’s fair to say that I am pretty happy with it and so was my family. I decided to make this cake for a birthday and it did not fail, it was perfectly balanced and so fun to make. So here is the recipe for you to try it out yourself.
Ingredients
250g softened butter (or vegan substitute)
250g caster sugar (or sugar free substitute such as erythritol or xylitol)
4 medium eggs
1 tbsp vanilla extract
250g gluten free self-raising flour
1/4 cup oat or almond milk
120g almond flour
1 tsp baking powder
Buttercream
50g softened butter
100-150 icing sugar
1/4 cup almond or oat milk
1tsp vanilla extract
4 tbsp Jam for filling
Steps
Preheat the oven to 150ºC (fan) and grease two 8″ baking tins with butter or a neutral oil and line the bottoms with baking sheets.
In a bowl, beat the butter and sugar until soft and fluffy. This should take about 4-5 mins with a mixer and the batter should be lighter in colour.
Add in your vanilla and the eggs, one at a time.
Mix in your flours in a separate bowl before adding to the mixture in increments. You want to add your milk in gradually as well, mixing on low speed.
When your batter is thick but still falls off the spoon it should be ready. Divide it equally between the two cake tins, spreading it with a spatula or spoon and tapping the bottoms to get rid of any air bubbles.
Bake in the oven for 30-40 mins. It should become golden, you can insert a cake tester or toothpick into the cake to check when it’s done. The pick should come out clean and if you gently press on the cake, it should bounce back, not leaving any indents.
Remove the cakes from the oven, allow to cool before removing and placing on a rack to cool down completely.
Making the Buttercream
Beat the butter and icing sugar with a mixer until well combined.
Add the vanilla and milk. You can add more sugar or milk to achieve the consistency you’d like. If you’d prefer piping or icing the sides of the cake, you’d want a thicker consistency.
Photo by Callum Hill on Unsplash
Tips
I froze my cakes for about 10-15 mins after the cooled down and before decorating to ensure they wouldn’t crumble when I flipped them over.
I used buttercream only on the edges of the cake, filling the middle layer with strawberry jam. But, you can make this cake however you like, opting out of both or substituting them with other fillings.
I made this cake the day before, it stores really well in the fridge for a couple of days.
I like adding almond flour because it adds a great texture to the cake, omitting it may affect the consistency of the batter but shouldn’t compromise it completely.
You can also double or half this recipe to change how many layers you want to make or the size of the cake (this recipe makes a 2 layer 8″ cake). Let me know if you do try out the recipe and if you have any tips down in the comments. I hope you enjoyed this post and that you come again soon, please like and follow for more recipe finds like this one, xoxo.
Health Boss 