Holiday baking: Bake it better

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Want to indulge and still feel good about yourself? Use seeds, nuts and gluten-free flour to add a new twist to your baked treats and this could be the start of a whole new holiday tradition for years to come.

YOUR GO-TO ALTERNATIVE INGREDIENTS

Pop in at your local Woolworths store for these pantry staples:

ALL-PURPOSE FREE FROM GLUTEN FLOUR

    • A versatile ingredient containing rice flour, potato flour and corn starch.

ALMOND FLOUR

    • Made from blanched ground almonds, it adds moistness and a rich nutty flavour to cakes and bakes.

CHICKPEA FLOUR

    • An alternative to wheat flour, it gives cakes and breads a distinctive denseness and nutty flavour.

COCONUT SUGAR

    • Made from the nectar of the coconut palm. Use it instead of brown or white sugar to add a delicious caramel flavour.

POLENTA

  • A coarse yellow maize meal often eaten in northern Italy with stews, grilled meats or fish. It’s also a staple of gluten-free baking, adding a satisfyingly grainy texture.

 

Here’s five ways to use them this festive season:

 

CHRISTMAS MINCE PIE CRUMBLE

We all love a mince pie, but here’s one with a special twist. It’s not only gluten free, but also filled with delicious festive-season flavours finished off with an irresistible light crumble. It’s just like a fruit mince pie. Only bigger. And better!

Get the recipe here.

SWEET POTATO BROWNIE LOAF

If you like a traditional brownie but want to try a different version that has a lovely earthy flavour thanks to the chickpea flour, this is for you. You’ll also love the dense, cake-like texture. And the chickpea flour and sweet potatoes turn into this fudgy treat.

Get the recipe here.

NANA’S OAT CRUNCHIES

“This is the first thing I learnt to make with my Nana when I was a child, but in this version I use coconut oil and coconut sugar.” – Hannah Lewry.

Get the recipe here.

POLENTA-AND-LEMON SLICE

POLENTA-AND-LEMON SLICE recipe

Fresh, zesty and gluten free all at the same time – this recipe is a real crowd-pleaser. Polenta adds a lovely crumbly texture to this gluten-free treat. Delicious with black coffee (and mascarpone for when you want to indulge).

Get the recipe here.

PISTACHIO-AND- COCONUT BISCUITS

These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!

Get the recipe here.

FOR MORE FESTIVE INSPIRATION CLICK HERE.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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