NicolaGalloway.com November 2009

*Gluten-free Banana Cake

*Baking in a Slow Cooker

 

Earlier this week I enjoyed a session of cooking and baking in my kitchen. Sometimes this feeling overcomes me where I want to spend the whole day in the kitchen. These days. with so many other things to do in particular tend to the garden, this is quite a rare occurrence.

It started with a chicken stew using organic chicken meat cooked in the slow-cooker overnight. This was lunch... while I was washing the slow-cooker I remembered reading in the manual that you could bake cakes in the bowl using the dry heat of the appliance. Having several ripe bananas in serious need of use I decided to test out this method of cake baking. In all honestly I was a little dubious it would work, so on went the slow-cooker, in with the cake, then leave for 3 hours (see the recipe below for further instructions).

Since I had a while to wait for the cake but still not completely satiated on the cooking front I decided to try out a gluten-free pizza base recipe from Healthy Gluten-free Eating by Darina Allen. I am not strictly gluten-free these days but stock my pantry with only gluten-free flours so there is no choice when baking at home. The gluten-free pizza base was delicious, not much like a traditional pizza base but it filled the craving for pizza topped with asparagus, mushrooms and olives!

And several hours later it was time to test the cake. It is important to not lift the lid while cooking or the precious heat disperses but you can easily look through the glass lid and watch the progress. After 3 hours the cake looked perfectly cooked, a skewer inserted into the middle confirmed my judgment and the taste test was absolutely delicious! My slow-cooker will no longer be packed away in the cupboard for summer but I suspect in regular use.

Enjoy the last month of spring, Nicola

Check out this link for an article on wheat and gluten-free and read about slow-cookers and other time-saving kitchen appliances.

Fresh2U organic food delivery

Would you like fresh organic produce delivered to your door each week? Check out the box options at www.fresh2u.co.nz
*Delivery is available within Nelson, Richmond, Mapua, Tasman, Upper Moutere, Motueka, Blenheim and Picton.

Gluten-free Banana Cake*
  • 1 1/2 cups dates
  • 1 1/2 cups water
  • 100 g butter or rice bran oil
  • 2 ripe bananas
  • 2 free-range eggs
  • 1 cup rice flour (or other gluten-free flour/s)
  • 1/2 cup ground nuts or desiccated coconut
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda

Preheat oven to 180C or slow-cooker on HIGH. Line and grease a 22cm spring-form cake tin.
Place the dates and water in a small saucepan and simmer for 10 minutes. Stir frequently to break up dates so to make a thick paste. Remove from heat and add the butter, mixing until melted. Next mash in the bananas and finally add the eggs. Beat vigorously to incorporate well.
In a large bowl mix together the remaining dry ingredients. Make a well and pour in the wet mixture. Use a spatula to fold together until just mixed. Pour into the tin and bake for 50-60 minutes. Or if using a slow-cooker bake for approx. 3 hours. Do not lift the lid during this time or you will need to add another 30 minutes to the final cooking time. After 3 hours test with a skewer to ensure the cake is cooked through, if not leave for a further 30 minutes.

Inspirational thought:

Take time to enjoy the spring growth. Notice the new leaves and small fruit buds on the fruit trees. A truly magical time of year!

Previous Newsletters

February 2010
Become a ‘Garden Coach’ & Zucchini and Feta Fritters Read More >

December 2009
Spinach and Feta Filos and Cooking for your Child Christmas Gift Read More >

November 2009
Gluten-free banana cake and baking in a slow cooker Read More >