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Gluten Free Chocolate Avocado Cake

As you may already know The Galleria by GFG are opening a variety of new online shops, one of which is a gluten free shop! Today’s recipe uses our gluten free flour which you can buy in 1 kg bags for only £5.00!

Click here to get yours: http://www.goodfoodandgifts.co.uk/gluten-free-plain-flour-1-5kg.html

We have even more shops coming very soon including free from dairy, eggs, nuts, wheat and sugar as well as a kosher shop, a halal shop and various other specialty shops such as a chocolate shop, mead shop and a gourmet food shop.

For any businesses who wish to see their products in one of our new shops or even to have a shop of their own (e.g. culturally specific) you can contact us at info@goodfoodandgifts.co.uk or call on 01234 240666.

This indulgent, fudgy vegan bake is topped with a rich frosting - you'd never guess that it's free from dairy, eggs, wheat and nuts 

PREP: 30 MINS 

COOK: 25 MINS (plus cooling)

SERVES 12 - 16

Method

(1) Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. 

(2) Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. 

(3) Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

(4) Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. 

(5) Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

(6) Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. 

(7) Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. 

(8) Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Click here to see the original websites recipe.

(This is my kind of slice)

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Danish Honey Cookies

The Danish have some amazing dessert recipes and these honey cookies are definitely in my top 10! If you want to use Danish honey to make these cookies extra special you can get your honey on Danish Food Direct;

(http://www.goodfoodandgifts.co.uk/jakobsen-and-hvam-dansk-honning-danish-honey-450g.html#) 

HONNINGHJERTER (DANISH HONEY BISCUITS)

Ingredients:

500g honey

3 egg yolks

500g plain flour

2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground allspice

300g dark chocolate

Method:

Melt the honey in a saucepan and leave to cool.

Add the egg yolks and stir well to combine.

Add all the dry ingredients, except the chocolate and stir well to combine.

Remove and knead on a floured surface (add a little extra flour to the mixture if it is too sticky).

Wrap in clingfilm and leave to chill for at least 24 hours.

Roll out between two pieces of greaseproof paper, cut into heart shapes with a cookie cutter.

Line a baking tray with greaseproof paper and bake at 170C for 12 minutes.

Cool on a wire rack before storing in an airtight container for a week.

Melt the chocolate over a bain marie and cover the hearts with it, smoothing out if possible.

The biscuits can keep for around 3 weeks before serving

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Winter baking continued...

Nothing feels more like autumn to me more than a homemade apple turnover, so today I thought I would share a recipe with you guys to make apple and almond turnovers! 

This recipe uses almond paste which you can get online at The Galleria (http://www.goodfoodandgifts.co.uk/odense-kransekagemasse-ready-to-pipe-almond-paste-1000g.html) 

INGREDIENTS:

3 large Pink Lady apples, peeled, halved, cored

1/4 cup apple cider vinegar

1/4 cup (packed) light brown sugar

1/2 vanilla bean, halved lengthwise

1 (14-ounce) package frozen puff pastry (such as Dufour), thawed

All-purpose flour (for dusting)

3 1/2 ounces almond paste

4 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten to blend

2 tablespoons granulated sugar

Vanilla ice cream (for serving; optional)

PREPARATION:

Preheat oven to 400°F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35–40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°F.

Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.

Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2" border on the left side.

Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.

Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40–45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.

This recipes was found at http://www.epicurious.com/recipes/food/views/apple-almond-turnover

I hope you guys enjoy making this recipe as much as I did!

Let me know if there are any recipes you would like to see or if there are any products you would like to know how to use and i’ll do my best to find you a recipe! Thanks!

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Winter Baking...

So guys because winter is now upon us I will be posting a lot more Christmas/winter inspired recipes whether English or Danish... If there are any recipes you guys would like to see please comment and let me know:)

JAM TARTS

SERVES 10

PREPARATION 15 mins plus cooling time

COOKING 10-12 mins

INGREDIENTS

10g (¼ oz) butter, to grease the tin

10 ready made pastry cases

6 tbsp good quality berry jam

http://www.goodfoodandgifts.co.uk/new-shape-tarteletters.html

http://www.goodfoodandgifts.co.uk/den-gamle-fabrik-jordbaer-strawberry-jam.html

METHOD

Heat the oven to 200°C (gas mark 6). Lightly grease a 12-hole tart tin. Line the holes of the tin with pastry.

Spoon approximately 2 tsp of jam into each pasty case, being careful not to overfill (the jam will boil over and make a mess if you do). Chill for 20 minutes.

Bake for 10-12 minutes, or until the pastry is golden. Leave to cool for a few minutes before putting then on a wire rack.

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THIS

October. Sweaters. Comfort food. YES.

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COMING SOON TO THE GALLERIA!! @halo.coco products! They have some glorious coconut milk flavoured with vanilla or pineapple! We at the galleria are #teamvanilla Which team are you?!🍍🍼 #coconutwater #coconutmilk #halococo #milky #pineapple #coconut #mondaymotivation #mondaymood #goodfood #healthy #benefits #cleaneating #delicious #dairyfree #dairyqueen

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Cavi-art

Cavi-art  is an alternative to lumpfish caviar and is made from seaweed. The seaweed is washed and suspended in clean water and then extracted and transformed through a generator into round spheres that imitate roe from fish.

The resultant taste is fresher and less salty that lumpfish caviar. Cavi·art® has a number of benefits over caviar:

- Is great as a garnish because it doesn’t ‘bleed’ colour. 

- Can be used cold or hot as it withstands high temperatures. 

- No need to refrigerate

Cavi·art® lasts 3 months at room temperature after opening.

Because Cavi-art is a fairly new product I thought I would show you guys a recipe I found incase you were curious to try but weren’t quite sure how too!

Chef and cookbook author Trish Sebben-Krupka would know how this could play out in the gourmet world. Curious to learn the answer, I got together with Trish. Out of that delightful meeting came the recipe for Potato Pancakes and Vegan Caviar.

Cavi·Art “is an accent, not something to be eaten on its own,” said Trish; and we first tried it out with a bit of vegan sour cream* on water crackers. Trish liked the texture authenticity. The fresh taste of the yellow variety—similar to a nicely marinated, half-sour pickle—welcomed the sour cream as a perfect complement.

“In some ways,” Trish said, “this is reminiscent of caviar—briny, salty; in other ways, not so much. You don’t get thepop you’d get eating caviar.”

Trish added: “I’m glad it isn’t an exact replica.”

Now that we were familiar with the taste and texture, Trish got cooking.

Here’s how it’s done.  

(1)Take a modest little potato. Peel it.

(2)Grate and pan-fry it with a bit oforganic cooking oil* and sea salt.

(2a)When it’s golden brown, your pancake is ready.

(3)Next, cut the pancake as you would cut a pie, into triangular slices.

(4)Top them with vegan sour cream, and create your festive medley of Cavi·Art and chives.

(4a)Try apple sauce with the potato pancake.

(5)Add sour cream, and yellow or orange Cavi·Art, topped with a bit of the black variety if desired.

But when all is said and done, the answer to everything, Trish says, is hot sauce. Which leads, of course, to a bit ofavocado, sour cream and bell pepper.

The samples we tried proved Cavi·Art is both delectable and vivacious.

And while Trish didn’t find that much difference in taste when sampling the black, yellow and orange varieties—for indeed, the ginger and the wasabi are the most distinct—they were invariably beautiful when combined, and there are subtle differences.

I’ll certainly give Cavi·Art high praise – for the taste as well as the way it advances respect for the ocean’s bio-community. It’s a bit lighter than caviar, with a less oily feel. It’s showy, versatile, delightful and real in its own right.

Recipe found at https://veganplace.wordpress.com/tag/caviart/

I hope this could be of some help to anyone who wishes to try cavi-art!

The galleria have a range of cavi-art products for those of you who want to give it a try. Find out more at http://www.goodfoodandgifts.co.uk/black-cavi-art-100g.html

Thanks for reading!

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Frikadeller (Danish meatballs)

We have an online shop within the galleria which specializes in Danish food! Check out our wicked spice mix which makes danish meatballs taste like home!

You can find it at http://www.goodfoodandgifts.co.uk/meatball-seasoning-115g.html. Add this to the recipe below to make your frikadellers taste super yummy.

This recipe was taken from Marigat’s recipe she uploaded onto allrecipes.co.uk and this recipe came straight from her mother-in-law in Denmark... these meatballs are gonna be good! Enjoy!

Ingredients Serves: 6

225g minced veal

225g minced pork

60ml milk, or as needed

4 tablespoons finely grated onion

1 egg

4 tablespoons dried breadcrumbs, or as needed

4 tablespoons plain flour

60ml sparkling water

salt and pepper to taste

50g butter or margarine

Method Prep:20min  ›  Cook:30min  ›  Ready in:50min

Mix the veal and pork together in a bowl, and stir in the milk, onion and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the sparkling water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.

Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.

Heat the butter or margarine in a large frying pan over medium heat.

To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated pan, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the centre.

http://allrecipes.co.uk/recipe/7132/frikadeller--danish-meatballs-.aspx

If you guys find any danish recipes send them to me and I can link you guys some products delivered from Denmark which ensure that your recipes will taste like home!

Thanks:)

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I'm on a seafood diet. I see food and I eat it

Unknown

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This is a follow up on my recent post about savvy foods carob product!

Using this GLUTEN FREE roasted carob powder you can make the best carob brownies ever (according to https://thankheavens.com.au/2013/09/26/the-worlds-best-carob-brownie/)

Here is the recipe which you guys can try to make yourselves as well as the information about carob again just incase you missed the last post.

You’ll need:

(mind you, I always double this..)

·         1/2 cup gluten-free all purpose flour (Make your own!)

·         6 tablespoons roasted carob powder (GET YOURS FROM US!! http://www.goodfoodandgifts.co.uk/ozcarob-organic-roasted-carob-powder-150-g.html)

·         1/4 teaspoon salt

·         1 cup cane sugar

·         1/2 cup unsalted butter (I’ve been using dairy-free alternative Nuttelex)

·         2 large eggs

·         1 teaspoon vanilla extract

·         1/2 cup chopped nuts (optional) – I’ve been using cashews as they are safe on the strict elimination diet. Have also tried rice crisps (cereal) with great results!

·         1 tablespoon gluten-free powdered sugar to sprinkle on baked brownies (optional)

Method:

1.       Preheat oven to 350° F / 176° C or 160 for fan forced oven

2.       Grease an 18 cm pan.

3.       Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.

4.       In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white. Add eggs and vanilla and beat until combined.

5.       Add dry ingredients and nuts (optional.) Beat just until wet and dry ingredients are combined. Scrape brownie mixture into prepared baking pan. Make sure it’s not too thick a layer, and if you are making a double batch it is not a very good idea to still throw it all into one pan. I tried it, and it didn’t bake through properly. Still tasted exceptional, but neither of our tummies liked it very much. Just a word of warning

6.       Baking in metal pan – for about 25 minutes at 350° F / 176° C OR for about 35 minutes at 325° F / 163° C (if using a glass pan.)

7.       Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Try not to over-bake as brownies are supposed to have a soft, chewy centre. However, I have a hard time seeing how you could mess it up. I completely forgot about mine just a couple of days ago while I was on the phone. It baked for a good 15 minutes extra, and despite my loud despair it was still delicious!!

8.       Cool for at least 15 minutes before cutting. When cooled sprinkle with gluten-free powdered sugar (optional.)

 What is carob?

Carob is a tropical pod that contains a sweet and edible pulp/seeds. After dying, the pulp is roasted and grounded into a powder that resembles cocoa powder, but does not have the same flavour and texture of chocolate.  Carob is essentially an alternative to chocolate and has many health benefits! These include the fact it contains a lot of fibre, antioxidants, low sugar and fat, no caffeine and no gluten!  It also has twice the amount of calcium compared to cocoa! You can get all your carob products from www.goodfoodandgifts.co.uk/sweet-carob-spread-with-chocolate-200-g.html

What is your opinion of carob? Do you like it or hate it? 

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We love hump day especially when we get samples🍦🍦🍦 #humpday #wednesdayfun #humpwednesday #froyo #lickyogurt @lickyogurt

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COMING SOON! Authentic spanish salami! Delicious🍗🍗🍗 #snacks #treats #yummy #españa #europe #worldfoods #salami #meat #meatcandy

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COMING SOON! Spanish chocolate from San José!🍫 #europe #worldfoods #galleriabygfg #tuesdaytreats #tuesdaymotivation #chocolate #choc #choccy #chocolatebars #spain #españa #sanjose #yummy #treats #snacks

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Coming soon! The cutest wrapped little Spanish cakes you will ever see🍰 #spanish #comingsoon #watchthisspace #españa #cake #yummy #cakestagram #tuesdaymotivation #tuesdaytreats #galleriabygfg #worldfoods #europe

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Wallpaper Blog | Prints available below ^.^

TeePublic | Society6 | Redbubble

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The Great Danish Bake off could be happening in your kitchen!

Get your mixing bowls ready and jump on http://www.goodfoodandgifts.co.uk/catalogsearch/result/?q=baking&cat=#cat=&p=2&q=baking to see all our amazing Danish bakery products!