LIFE OF A COELIAC

 

May saw the arrival of Coeliac Awareness Week ..... 

It’s a topic that’s close to my heart as I was diagnosed 3 years ago this May. So as most people are aware its an auto-immune disease causing some adults and children to react to the gluten and protein found in wheat, barley and rye.

Some people with coeliac disease are also sensitive to the protein found in oats. If a person with coeliac disease eats gluten, the lining of the small intestine becomes damaged, reducing their ability to absorb the nutrients from food. This can lead to various symptoms and complications, if undiagnosed.

 

Even a grain of gluten can cause harm. We have always featured several gluten free options on our menus, both savory and sweet. Our Signature Dish, curries, frittatas soups and stews are always gluten free as are the majority of our salads. This month I’m going to share our Orange & Coconut Cake recipe with you. It’s gluten and dairy free. It’s a most unusual recipe but trust me it’s worth the effort.

ORANGE & COCUNUT CAKE 

 To make the cake mix you will need. ...  

INGREDIENTS:

1 x7” lined round cake tin

1 large orange

275 ml of water

225g caster sugar

200g desiccated coconut

25g ground almonds

3 eggs

1/2 tsp gluten free baking powder

For the coconut Icing ....

INGREDIENTS 

1/2 tin of coconut milk

Icing sugar

TO MAKE ....

 Preheat your oven to 140 degrees Celsius

Wash the orange. Chop into bite size pieces, leave the skin on. Place in a saucepan with the water and bring to the boil.

Simmer for 20 mins. Drain off 1/4 of the liquid approx and blend.

Place the remaining dry ingredients in a bowl.

Add the eggs and orange mix. Mix well by hand using a spatula. Pour the mix into a tin and bake for 1hr 10 mins at 140 degrees Celsius. Check after 40 mins if Cake is getting too dark reduce the oven temperature further.

Meanwhile mix the coconut milk in a bowl add icing sugar until mix is slightly thick but still dripping from the spoon.

Toast some desiccated coconut as a garnish.

Check the cake using a clean sharp knife or skewer. Blade should be clean when removed from the Centre.

For best results leave the cake in the tin overnight. This cake will break apart easily as there is no flour added.

Drizzle with the coconut icing and sprinkle some desiccated coconut on top.

This cake will keep for 5-6 days if stored in a cool dry place in a sealed tin.

 AND OF COURSE ENJOY!! 

Happy Baking

Till next month

Kathleen #chefatfoxford

 

 

 

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