Here is a gluten free recipe for a healthy version of a Christmas Cake in case anyone is interested.  It was created to be sugar free and salt free.  Enjoy!

Gluten Free Christmas Cake Recipe

Cake Ingredients:

• 170g Pitted Dried Dates
• 140ml Water
• 115ml Sunflower Oil
• 30g Ground Almonds
• 5ml Mixed Spice
• 3 organic eggs or Egg Replacer
• 55g Rice Flour
• 55g Soya Flour
• 55g Corn Flour
• 455g Mixed Dried Fruit - can be raisins, muscatel raisins, currant, sultanas, or why not try cranberries, Blueberries or cherries!

Cake Directions:

1. Dates should be chopped into small pieces and placed in a pan with the water.
2. Bring to the boil and simmer for until dates are soft. Allow to cool.
3. Mix together the dates, sunflower oil, ground almonds, spice, eggs (or replacer) and all the flours.
4. Stir in you selection of mixed dried fruit and mix well.
5. Place mixture into a lined, greased 18cm cake tin.
6. Bake for 30mins at 170c, then another 45mins at 145c.
7. Allow to cool for 10mins then turn out, removing lining paper.
8. Allow to fully cool and store in the fridge for up to 2 weeks.

[Recipe Courtesy of Goodness Direct]

Are you a fan of cupcakes?   Finding a gluten free cupcake that tastes good can be a challenge.   Here is a gluten free recipe you may enjoy for vanilla cupcakes!

Gluten Free Vanilla Cupcakes Recipe

Cupcake Ingredients:

• 1 cup (250 mL) granulated sugar
• 2 large eggs
• 1 1/4 cups (310 mL) brown rice flour mix
• 1/4 tsp (1.5 mL) salt
• 1 1/2 tsp (7.5 mL) baking powder
• 1/2 tsp (2.5 mL) xanthan gum
• 1/2 cup (125 mL) canola oil
• 1/2 cup (125 mL) milk
• 1 tsp (5 mL) pure vanilla extract

Cupcake Directions:

1. Preheat oven to 350 F/180 C.
2. Position rack in the center of oven.
3. Place cupcake baking liners in a 12-cupcake baking pan.
4. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute.
5. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for one minute.
6. Pour batter into prepared pan.
7. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round).
8. Cool on rack for five minutes.
9. Remove cupcakes from pan onto rack and cool completely before icing.
10. Top with your favorite frosting.

[Recipe Courtesy of Cupcakes Take the Cake]

Are you looking for a mouthwatering gluten free vanilla cake with frosting?   Here is a recipe I found on ABCNews.com (of all places) that is getting incredible reviews.  

Gluten Free Vanilla Cake with Frosting Recipe

Cake ingredients:

• 2/3 cup corn starch
• 2/3 cup potato starch
• 1/2 teaspoon baking soda
• 1 teaspoon guar gum
• 2 teaspoons baking powder
• Pinch of salt
• 1 tablespoon anise extract
• 1 egg
• 3/4 cup milk
• 2/3 cup sugar
• 3 tablespoons oil

Icing ingredients:

• 1/2 stick of butter
• 3 cups of powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Cake Directions:

1. Use a mixer to beat butter, powdered sugar, milk, and vanilla extract to make the icing.   Cool icing in the refrigerator.
2. Preheat oven to 350 degrees. Spray a baking pan with shortening.
3. Sift together sugar, corn starch and potato starch in mixing bowl. Add in the following ingredients in listed order and mix with a spatula: baking soda, guar gum, baking powder, salt, anise extract, egg, milk, sugar and oil.
4. Once the ingredients have been mixed and softened, scrape the mixture into a round baking pan and bake for 25 minutes, until the cake is golden and a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a serving plate.
5. Spread icing evenly over cake.

[Recipe Courtesy of ABCNews.com]

Having trouble finding a good gluten free dessert to enjoy?  Unlikely, but here is a recipe that I recommend every check out.   It is a chocolate thousand layer cake that is gluten free.  

Gluten free Chocolate Thousand Layer Cake Recipe

Cake Ingredients:

• 1/3 cup butter, softened
• 1 heaped tbsp leatherwood honey
• 1 tbsp golden caster sugar
• 5 large eggs, separated
• Pinch of salt
• ¼ cup potato starch
• ¼ cup rice flour
• 1 tsp baking powder
• 1 tsp matcha powder, mixed with 1 tbsp water to form a paste
• 1 tsp cocoa powder, mixed with 1 tbsp water to form a paste

Matcha Butter Icing Ingredients:

• ½ cup icing sugar
• 1 ½ tbsp margarine or unsalted butter
• ½ tsp matcha

Cake Directions:

1. Cream the butter and sugar together. Beat in the egg yolks.
2. In a clean bowl, beat the egg whites with the salt until stiff. Fold into the yolk mixture, then fold in the flours & baking powder.
3. Divide the batter between two bowls.
4. Add the matcha paste to one bowl and the cocoa paste to the other.  Stir well.
5. Line the bottom of a buttered 9” round cake tin with baking paper & grease.
6. Pour about ¼ cup of the chocolate batter into the tin, spreading to form a thin layer.
7. Place the tin in a steamer & steam for about 5-8mins, or until the layer is firm.
8. Spread ¼ cup of the matcha patter over this, tilting the pan to ensure even coverage. Steam until firm.
9. Repeat layering and steaming until all batter is used.
10. When you are finished with the last layer, steam the whole cake for another 30-40 minutes.
11. Let the cake cool, then remove from the tin.
12. Meanwhile, make the butter icing by combining all the ingredients together.
13. When the cake has completely cooled, slice in two & spread butter icing on one half.
14. Place the remaining half on top, and dust with cocoa powder & icing sugar.

[Recipe Courtesy of Creative Recipes for Wandering Minds]

Have you ever tried to make a gluten free fruitcake?  For those that have, there is a good chance it probably didn’t turn out very well.  Here is a gluten free fruitcake recipe that I think everyone who likes fruitcakes will enjoy!

Gluten Free Fruitcake Recipe

Ingredients:

• 500g sultanas
• 1 x 375g pkt raisins, coarsely chopped
• 3 x 100g pkts mixed glace cherries, coarsely chopped
• 1 x 300g pkt currants
• 250ml (1 cup) brandy
• Melted butter, to grease
• 250g butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 4 eggs, at room temperature
• 115g (1/3 cup) St Dalfour Orange Marmalade
• 175g (11/2 cups) soy compound
• 1 x 125g pkt Farex Baby Rice
• 120g (3/4 cup) Orgran Gluten Free Self Raising Flour
• 1 tsp mixed spice
• Blanched almonds, to decorate
• 80ml (1/3 cup) brandy, extra

Directions:

1. Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
2. Preheat oven to 150°C.
3. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
4. Use an electric beater to beat the butter and sugar in a bowl.
5. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn’t affect the result).
6. Add the marmalade and beat until well combined.
7. Add the soy compound, baby rice, flour and mixed spice, and fold until just combined.
8. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface.
9. Tap the pan on the bench top to settle the mixture. Arrange the almonds over the top.
10. Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper.
11. Secure with kitchen string. Bake, covering with foil if necessary to prevent over-browning, for 3 1/4 hours or until a skewer inserted into the center comes out clean.
12. Pour the extra brandy over the hot cake.
13. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

[Recipe Courtesy of Taste.com.au]