Gluten Free Japanese Souffle Pancakes

 

I saw this Japanese Souffle pancake recipe and had to make it gluten free and it worked a treat.

I made it for mum on Mother's Day and she just woofed them down hahah

So easy to make once you get the hang of it. Careful not to have a pan that is too hot to start with keep it the heat low so they don't burn. 

Enjoy!

Gluten Free Japanese Souffle Pancakes

1/2 cup (75g) gluten free plain flour
1/2 tsp baking powder
1/4 cup (40g) icing sugar mixture
1/3 cup (80ml) milk
1 tsp vanilla extract
2 free-range eggs, separated
1/2 tsp cream of tartar or white vinegar
20g margarine, melted
Honey, to serve

 

 Method

1. Whisk the gluten free flour, baking powder, icing sugar, milk, vanilla and egg yolks in a large bowl until smooth.

 2. Use an electric mixer to whisk the egg whites and cream of tartar in a large bowl until stiff peaks form. If you don't have tartar you can use vinegar like I did.
    
3. Add one-third of the egg white mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Add the remaining egg white mixture and gently fold until just combined.

4. Grease two 7cm egg rings or round metal cookie cutters. Heat a medium non-stick frying pan over low heat and brush with some melted margarine. Place cutters in the pan and fill with ¼ cup (60ml) pancake batter.

       

     

 Cook, covered, for 5-6 mins or until bases are golden. 

 

 

Carefully turn the pancakes and use tongs to remove cutters. Cook, covered, for 3 mins or until just set. Transfer to a plate. Repeat with remaining butter and batter. It helps to use the timer on your phone to help with these times.
 
5. Divide pancakes among serving plates and top with berries. Drizzle with honey or any toppings of you choice then serve.

I ate them as I made them so no serving needed hahaah. They went straight into my mouth other than the ones I gave to mum.

Gluten Free Chocolate Mud Cake with Caramel Ganache

 

 

I wanted to make this gluten free Chocolate Mud Cake with Caramel Ganache for ages. Then last week I made it because I am about to start on Ozempic and I wanted a good last treat before I began as I am only allowed 100 gm of carbs per day!

I changed the butter to margarine to reduce the lactose in the cake. It is ridiculously delicious. Its one of the best cakes I have ever made and eaten. The ganache is ridiculously delicious too. 

 

I also added small chocolate eggs on top as I made it for Easter Sunday. The original recipe calls for caramel popcorn but you can add any toppings you like.  

Once it goes in the fridge it gets very hard so I recommend heating it up in the microwave for 25 seconds per slice. Then it warms and softens as it came fresh out of the oven.

This cake gets very solid once you put it in the fridge so zapping it in the microwave for about 25 seconds per piece makes it soft and delicious as if it came fresh out of the oven. 

 

You're welcome!

Gluten Free Chocolate Mud Cake with Caramel Ganache

Ingredients
1 1/2 cups (330g) brown sugar
250g margarine room temperature
200g dark chocolate, chopped
2 free-range eggs room temperature, lightly whisked
1 1/4 cups (185g) gluten free plain flour
1/4 cup (35g) gluten free self-raising flour
1/4 cup (35g) gluten free cornflour
1/4 cup (25g) cocoa powder

Caramel Ganache
2 x 180g pkts or 1 x 350gm pkt Cadbury Caramilk chocolate, chopped
1/3 cup (80ml) Zymil lactose free thickened cream

Method

1. Preheat oven to 150°C. Grease the base and side of a 17cm (base measurement) round cake pan and line with 2 layers of baking paper. Combine the sugar, cocoa powder, margarine, chocolate and 1 cup (250ml) water in a large saucepan over low heat. 

Cook, stirring, for 5 mins or until the margarine and chocolate melt and the mixture is smooth. Transfer to a heatproof bowl and set aside for 10 mins to cool down.
 
2. Add eggs to the chocolate mixture and whisk to combine. Sift combined flours and cocoa powder over the chocolate mixture and whisk to combine. Pour into the prepared pan.
    
3. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.   

4. To make caramel ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). 

Stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge, stirring occasionally, for 1 hour or until ganache thickens and is a spreadable consistency.

5. Place cake on a plate. Spread with ganache and enjoy.

 

 Original recipe from Coles Magazine.