GLUTEN FREE FLOURLESS ORANGE CAKE

Melted butter, to grease
2 organic oranges
3 organic free range eggs
1 cup organic raw sugar
3 cups organic almond meal
1 tsp gluten-free baking powder


Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line base with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Cook for two hours.

Place the orange in the bowl of a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

ORANGE SYRUP

1 orange
3/4 cup RAW ORGANIC sugar

Juice the orange, place in with sugar and cook for 5 mins simmering, pierce holes in the cake. and pour over cake.

NOTE; You can make these into small patty pans and reduce cooking time too.
Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

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Tart 'n' round

I would love to introduce you all to a fantastic gluten , egg and dairy free cafe and manafacturer. The company is called Tart 'n'round and they are located at 839 High St, Thornbury. Call them on 9480 0818. Their range is unbelievable and Andrew the owner does an amazing job of preparing this food. Gluten free never tasted so good! They also have vegan cheese, vegan ice-cream and so many goodies. Try them out for lunch or dinner, they have such an extensive menu, it is a vegan/vegetarian delight....

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Amazing Choc Chip Biscuits,

3 large, organic ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon organic vanilla extract
1/4 cup organic coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups organic rolled oats
2/3 cup organic almond meal
1/3 cup organic coconut, finely shredded & unsweetened
1/2 teaspoon organic cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
125g organic chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil.
Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto baking paper lined baking tray. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.

Amazingness cookies, no flour, no wheat, no butter,

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