Hey guys, it’s been a hot minute! But, I’ve got a good one for you. Lemon olive oil Cookies! So, it was the end of the week and I didn’t have that many ingredients left but I still wanted to bake something sweet and easy. Then it hit me, I’ve been seeing olive oil cookies all over my for you page and I finally decided to give them a try. They always looked so good, soft on the inside with a crinkle outside and they’re dairy free. But these cookies have a twist, they’re not only dairy free, they are also gluten and sugar free. I also added lemon because it pairs great and really enhances the flavour. If you want you can drizzle them with icing or sprinkle on some white sugar. I went with flaky sea salt, my go-to for all my cookies, because I like the added kick of salt. So, let’s get into it.
Ingredients
1/4 cup olive oil
1 egg
1 cup gluten free flour (I used freee gluten free flour)
2 tbsp sugar free brown sugar (I used Truvia soft brown sugar)
3tbsp sugar free white sugar (I used Truvia’s white sugar)
1/4 tsp baking powder
1/2 tsp flaky salt
lemon zest
1 tbsp lemon juice
Directions
Add the olive oil and sugar to a bowl and whisk until well combined.
Add the lemon juice and zest and give it a quick mix.
Sift in the flour and baking powder. This is an important step to get rid of any lumps and avoid over-mixing.
Use a spatula to fold in the flour gently.
Line a tray with baking paper, scoop out the dough evenly into balls and flatten them slightly on the lined tray.
Bake at 160ºC (with fan) for 20 mins.
Allow to cool and sprinkle with some flaky salt.
There you have it! If you try these out, let me know what you think down in the comments. This is a great recipe to try out because you most likely already have these ingredients in your kitchen. I hope you enjoy this one and come back for more gluten and dairy free recipes, xoxo.
If you’ve never tried brioche, you haven’t lived. When I was a kid, it was one of the things I looked forward to most when going grocery shopping. My parent’s would always buy a fresh brioche bun from the bakery, it was sweet and pillowy with a golden, sticky crust. Brioche is a French bread, traditionally loaded with eggs and butter, making it rich, light and fluffy. The best way to describe it is a pastry-like bread. Unfortunately, if you’re gluten free like I am, finding a gluten free brioche is tough. Gluten is what helps dough rise in pastry, which means that gluten free pastries are usually more dense.
When I was buying a traditional brioche for my family the other day, I finally decided I had to attempt make a gluten free one. But, because I felt this would be hard enough to achieve, I decided not to make this recipe dairy free. So, this recipe uses traditional butter, but you can always try vegan butter if you cannot have any dairy. I can use butter in my recipes because it’s low in lactose, using vegan butter should work fine although keep in mind it may change the taste of your brioche bun.
Types of Brioches
Brioches come in all shapes and sizes as well as different flavours. They can be plain or have sweet or savoury fillings. They can be made into a loaf, individual buns, or one big bun. Traditionally, they contain flour, eggs, butter, milk or cream, yeast, salt, and sugar. Some of my favourite types of brioches are chocolate brioches, coconut-filled brioche buns, and the raisin filled loaf. However, in this recipe I chose to make a plain sweet loaf, but you can easily add any filling you like to the dough.
Why this recipe?
The best thing about this recipe is that it is quick and very easy to make compared to most brioche recipes. It’s perfect for someone who has never even tried a hand at pastry making or bread making. The ingredients are also simple and easy to find, but a fair warning, you will want to make it more than once! Here is how you can make your own brioche bread…
Ingredients
4 eggs (+1 for the egg wash)
1/2 cup butter
1/2 cup coconut sugar or xylitol
2 1/2 cups flour
3/4 cup almond or oat milk
1 1/2 tbsp yeast
1 pinch of salt (if butter is unsalted)
Directions
Pre-heat your oven at 150ºC, you will want a warm place for you dough to rise. I like to warm up the oven, then turn it off, and leave the dough to rise for 1-2 hrs.
If you’re using active dry yeast, you may need to activate it; warm up 2/3 cup milk, milk in 1 tbsp of sugar, and spread the yeast on top. Let it sit for 10 mins before mixing. You should get a frothy mixture.
If you’re using instant yeast like I did, you can simply add it to your flour, mix in the salt.
In a separate bowl, beat the eggs and butter together.
Mix in the sugar and slowly fold in the flour (Incorporate the yeast mixture at this point if you’re using active dry yeast)
Ensure you do not overman the dough, just well enough that you don’t have any dry flour.
Lightly dust your surface and scoop out the dough.
Dust the top of your dough so that you are able to handle it. You don’t want to knead it, but you want to be able to fold it over 3-4 times.
Divide the dough into two halves, form it into two lengths so that you can twist and lace them into shape. You can also opt for a 3 strand plait or simply shape the loaf as a whole. The dough should be thick enough to handle but soft and moist enough that it easily moulds into shape.
Place your loaf into an oiled silicone loaf tin or one lined with parchment paper.
Allow to rise in a warm place for 1-2 hours.
Beat one egg to brush over the top of the dough, I did two layers, one before baking and one 20 mins after.
Bake for 30-40 mins at 200ºC. Allow to cool before slicing.
A note from the author
Thank you for joining us on this recipe post, I hope you enjoyed it. If you’ve reached the end, or even better, decided to attempt the recipe, please like and follow for more recipes like this one. There’s a lot more in store.. 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.
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.
Health Boss 