Recipes

Charlie's Flourless Cake

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Ingredients

5 tbsp of Charlie

1/3 cup of Rice Bran Oil

5 tbsp of Maple Syrup

Pinch of Salt

4 Eggs

2 tsp of Gluten Free Baking Powder

Method

1. Heat oven to 170*c

2. Prepare a small cake tin with Olive Oil spray or non-stick baking paper

3. Combine Charlie, Maple Syrup and Rice Bran Oil and mix thoroughly and set aside. 

4. Separate Eggs, putting yolks in one bowl and whites in another. Add a pinch of Salt to the Egg whites and beat until it forms firm peaks. 

5. Add one Egg yolk at a time to the Charlie mixture and fold through with a spatula. Once folded through, whisk the mixture together. 

6. Add Egg whites 1/3 at a time to the Charlie mixture and fold through with a spatula until well combined. 

7. Pour mixture into the prepared cake tin and spread evenly. 

8. Bake cake in the oven for 30 minutes or until cooked through. 

9. After 30 minutes turn the oven off, leaving cake in the oven with the door slightly open for another 15-20 minutes. 

10. Remove cake from oven, and serve warm or allow to cool. 

 

P.S. We recommend serving Charlie's cake with strawberry coulis, fresh fruit or ice sugar on top!

 

Christmas Carob Gingerbread People

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Ingredients

2 ¼ cups gluten free flour

1 tbsp ground ginger

¾ cup maple sugar or coconut sugar

½ tsp bicarbonate soda

¾ cup melted margarine 

¼ cup golden syrup 

¼ tsp nutmeg 

½ cup “Charlie”

1 tsp vanilla

 

Method

1.     Preheat oven to 180 degrees Celsius & line oven tray with baking paper 

2.     Add all ingredients in a bowl and mix well 

3.     Once your mixture is all combined and has formed a ball, place it on a lightly floured bench and knead it well

4.     Roll out dough with a rolling pin or flatten with your hand, and use a Gingerbread Man cookie cutter to cut out your cookies

5.     Place your ‘people’ onto a baking tray and bake for 15 minutes until lightly browned 

6.     Allow to cool and decorate as you wish 

 

Charlie Banana Bread with Blueberries and Coconut

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Ingredients

4 medium bananas (about 500g), the riper the better

150g Brown Sugar (can substitute with any non-refined sugar, Stevia or any other type of sweetener or leave it out all together)

60g Coconut Oil (or your preferred oil such as Rice Bran, or a light Olive Oil)

1 tsp Apple Cider Vinegar

Pinch of salt

½ tsp Cinnamon

150g Gluten Free Self Raising Flour

50g Coconut Flour

50g Buckwheat Flour

50g Brown Rice Flour

1 tsp Baking Powder

¼ tsp Bicarbonate of Soda (Baking Soda)

120ml of your favourite milk (Soy, Almond, Rice, Coconut, Macadamia)

100g Fresh or Frozen Blueberries

4 tbsp "Charlie"

2 tbsp Shredded Coconut

To sprinkle on top before baking:

Raw sugar and shredded coconut

 

Method

  1. Preheat oven to 175 degrees Celcius

  2. Prepare a large loaf pan by spraying with a non-stick cooking spray or melted margarine and gluten free flour or line the line the loaf pan with baking paper

  3. Mash bananas and brown sugar in a large mixing bowl

  4. If using coconut oil, melt gently in the microwave, then add Apple Cider Vinegar and mix to combine

  5. For liquid oils place in a small bowl, add Apple Cider Vinegar and mix to combine

  6. Add all of the 'flours', baking powder, bicarb of soda, cinnamon, salt, coconut and "Charlie" to a separate bowl and gently mix

  7. Add the 'flours' to the banana mix and stir gently to combine

  8. Add the melted oil and vinegar to the mix and stir gently to combine

  9. Add your milk a little. You might not need all of it, but the coconut flour does absorb a fair bit of liquid

  10. Add your blueberries and fold in gently

  11. Spoon your mixture into your prepared loaf tin

  12. Scatter extra shredded coconut and raw sugar over the top of the mixture

  13. Bake for approximately 60 minutes, or until a skewer comes out clean

  14. Let cool for a while in the tin, then turn out of tin and let cool completely on a wire rack

  15. Slice and enjoy

  16. This loaf will keep for about 4 days, unless it is eaten all in one go because it is so yummy

  17. It is better kept in the fridge and warmed a little before eating, maybe even toasted

 

 

Charlie 'Chocolate' Cake

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Ingredients

3 cups Gluten Free Self Raising Flour

“Alternative” - 1.25 cups Gluten Free Self Raising Flour, 0.5 cups Buckwheat Flour, 0.5 cups Coconut Flour, 0.5 cups Brown Rice Flour, 0.25 cups Tapioca Starch

6 tbsp "Charlie"

2 cups Caster Sugar

2 cups Water

1 cup Rice Bran Oil (or your preferred oil such as Coconut, or a light Olive Oil)

2 tsp Vanilla Essence

2 tbsp White Vinegar

2 tsp Gluten Free Baking Powder

¼ tsp Bicarbonate of Soda (Baking Soda)

 

Method

  1. Preheat oven to 175 degrees Celcius

  2. Prepare a large square or round baking (22cm springform) tin by spraying with a non-stick cooking spray or melted margarine and gluten free flour

  3. In a large mixing bowl add all of your flour, "Charlie", Sugar and Bicarb of Soda

  4. Mix gently to combine

  5. In the same bowl add oil, water, vinegar & vanilla

  6. Whisk together. This can be done by hand or using an electric mix master

  7. Pour into prepared tin and bake for approximately 60 - 70 minutes, or until a skewer comes out clean

  8. A 50 - 60 minute cook may be a little undercooked, but oh so gooey on the inside

  9. Let cool for a while in the tin, then turn out of tin and let cool completely on a wire rack

  10. Sprinkle with icing sugar

  11. Slice and enjoy, served with fresh berries and ice cream, or a large mug of "Hot Charlie"