Chocolate Bundt Cake (g/f)


It occurred to me that I don’t do a lot with chocolate. I think this is in part due to allergies, but also due to the weird misconception I had that I do chocolate things all the time. For some reason I was convinced I do more chocolate things than not. But upon looking back through this blog I realised I was wrong! I didn’t mind this too much at all, however, because it gave me the excuse to break out that bundt pan once more and to give a chocolate recipe a go! I stumbled across a good looking chocolate bundt cake, and was determined to make it. But at first I thought it wasn’t going to be doable, as it asked for flours I can’t really get, or would really want to spend the extra money on. However, I saw in the author’s notes that I could very easily substitute my own favoured flour by weight, and a commenter below mentioned that they’d done that and it worked. This cake had a lot of positive comments below it actually, and having made it I can understand why.

This is a very simple recipe, but it’s not bland as a result. It’s also more versatile than you’d think. I only had a six cup bundt pan, and still had a lot of mixture left. So I greased and floured two of the little star cake pans that I’ve had since I was a little girl, and then poured the leftover batter into them. They were easy to watch in the oven and only took about twenty or so minutes to cook. Yum!  They turned out to be very cute! I also whipped up a quick batch of runny chocolate ganache to go on top of the cake, but in true me fashion ended up also making far too much of it. So while the ganache was setting on the bundt cake and star cakes, I poured the remainder into a Lamington tin lined with gladwrap, and tossed in some roasted salted pistachios and roasted almond flakes as well as an extra pinch of sea salt flakes. Thus the cakes were done, and instead of going to waste, the ganache became the base for Salted Pistachio and Roasted Almond Flake Bark, which although it won’t set was still delish. Yum!


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Applesauce Queries

Hello fellow bloggers and foodies alike! I need some advice. I would love to make some more gluten free donuts in the future, and have found some superb recipes which should allow me to do just that. However, although I think it should be simple enough to substitute some of their flours, as the weights for each are listed, each recipe also calls for unsweetened applesauce. Unsweetened applesauce isn’t a thing around here. Not as far as I can tell at least. Have others come up against this problem? If a recipe calls for applesauce, and it can’t be done, what are some substitutes I could use? Most of these donut recipes still contain eggs, buttermilk and oil and for the most part none of them seem to ask for more than two or three tablespoons of unsweetened applesauce. I don’t really want to risk just going without it, as I’m already prepping to try flour swapping. So what should I do? I’m really curious to see what you guys think. I’ve never cooked with unsweetened applesauce so I defer to your expertise!



Honey, Almond and Raspberry Cake (g/f, d/f)


You never know until you try. It’s a good attitude to have, and a positive one at that. I know a lot of people don’t tend to like trying certain recipes in-case something goes wrong, or it can’t be saved, etc. But I’m finding that the more I just give things a go, the more fun it becomes. That was how this cake came about. Originally I had stumbled across a recipe for cornflour cookies which looked very interesting, and which had at least one enthusiastic reviewer. But I found their texture a bit odd – bordering on unpleasant, although their flavour was great. It was fun testing out making shapes and things with them as well and thanks to that I now have two great ideas for shapes to make the next time I do malleable cookies! But as I said, that recipe wasn’t such a winner and I wanted to bring something nice to Fiesta Friday as I didn’t bring anything along last time.

I had found this recipe earlier on in the week, and it had glowing reviews. Not to mention the author’s blog was beautiful, and their photography superb. The lure of getting to test out a recipe for a cake that was gluten, dairy and refined sugar free was too strong to resist! One thing I will say is that this cake is also extremely simple to put together, and I mean extremely. It took me less than fifteen minutes to have the batter done and the cake cooking in the oven. I did have to make adjustments, however, as I believe our extra large eggs and using frozen, and then defrosted raspberries made the mix too moist. I simply added a bit more almond meal, until I liked the look of the mix, and then popped it in the oven. It came out very moist, delicate and absolutely delicious. Dad and I scoffed a piece the moment the photography was done!

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Guest Post: Chilli (NOT g/f)

Introducing a guest post from a good friend of mine, who I first met quite a while ago now when I was still in my first year of Uni. I’ve had the pleasure of eating his homemade chilli before, so when he sent me a message telling me he’d made more, and even had photos he’d be willing to let me share on this blog I was thrilled. I straight up asked him if he’d be interested in doing a guest post, and was delighted when he agreed! So here, for the first time on I Need a Feed, is Professor Jimbles! And I hope our following mingling of craziness and chit-chat isn’t too confusing…

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Featured Image -- 2018

Lemon, Lime and Chia seed Madeleines


As promised I’m writing a little more about the afternoon tea fun I had, and talking a little more about these madeleines. I’ve discovered the debate about resting the batter vs not resting the batter, and it’s quite interesting! Some people claim it’s necessary to rest the batter to get that cute little hump on their madeleines, and other people disagree. I didn’t rest either of these batters, so I wouldn’t know for certain. But both batches developed cute little humps on their bellies, and I noticed that the more I filled each hole the bigger their humps were. But it can get a little tricky to know what’s three quarters full on such an odd shaped pan, especially when both batters became surprisingly stiff after having the butter added to them. But I found these filled their holes nicely, and making sure to give the tins a tap on the edge of the counter each time I pulled them out – as per the recipe advice I found elsewhere, did seem to help the madeleines slide loose from their tins without any trouble at all. These were all cooked and plated up, ready to be eaten, when the guests arrived.

We snacked first, chatted about this and that, and then Miss S showed me her DSLR camera. Miss S is the reason I’m loving instagram so much at the moment, and seeing her DSLR gave me a lot ideas of what I could save up for. After that we went for a little walk and fed the ducks down at the little pond near my house, and I even had a makeover (which was both fun and kind of daunting, as I never wear makeup and don’t actually own any), and then we went into town to do some shopping. I finally managed to find some work pants that fitted properly, and then we hit up one of my favourite asian restaurants for an early dinner. All in all it was an amazingly fun afternoon, and I can’t wait to go out with them again!

Originally posted on the.krooked.spoon:

Another Week another Madeleine recipe……

A Modern twist on the old favourite the Lemon, Lime and Poppy seed.

I wasn’t going to add another Madeleine recipe so soon, but these were too delicious to keep secret.

Lemon, Lime & Poppy seed Madeleines
100gm Gluten Free Flour
100gm Caster sugar
1/2 tsp Baking Powder
40ml milk
1 egg
1/2 tsp vanilla extract
60gm butter
zest of 1 lemon
zest of 1 lime
1 very heaped tsp black chia seeds

Oven preheated to 180C (fan forced)

Melt butter on stove until foaming and nut brown.

Meanwhile combine Sugar, Flour and baking powder and whisk quickly to combine.

In a separate bowl combine egg, vanilla and milk and whisk to combine.

Add the egg mix to the flour mix and whisk to combine.

Now Add the zest of both lemon and lime, and the Chia seeds and whisk.

Its time for the butter…

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Featured Image -- 2012

Burnt Butter and Vanilla Bean Madeleine


Since I’d had such a positive reception for the last batch of madeleines I made, I decided to make another batch for an afternoon tea with some new friends. I’m getting along super well with some other girls at work, and I was having them over for the first time. So I went back Krooked Spoon’s blog, as I knew there were two other madeleine recipes there that I’d liked the look of but I hadn’t tried, including these. I was delighted at how simple the batter was to put together, and how rich the vanilla flavour was once these baked. But what surprised me was how much fiddlier browning the butter was than I’d expected. I suppose it’s because I’m not quite used to doing it on the new stovetop, but oh goodness did it smell good! Browned butter has this amazing aroma, and I’m sure that’s what contributed that lovely, smooth taste in both sets of madeleines!

I’ll be re-blogging both of the original posts for each batch of madeleines, as I firmly believe that everyone should go and visit the Krooked Spoon’s blog and check it out. There are lots of great gluten free recipes there! But I will also write a little more about the afternoon tea, and the wonderful time I had with these new friends of mine in the second re-blog, which will feature the next set of madeleines I made. However, I will mention that out of the two flavours the vanilla was the obvious favourite. Both Miss J and Miss S mentioned preferring them, and I have to admit I liked the vanilla a lot too. But both flavours went down the hatch in no time, so I recommend giving both a go!

Also I won’t be taking part in the FF festivities this time around, as I don’t feel it’s right to post up recipes from another wordpress blogger when I don’t have their express permission to do so. But I will still be admiring the amazing recipes I see added to the FF linkup, that’s for sure!

Originally posted on the.krooked.spoon:

vanilla bean madeleine

Nothing could be more suited to accompany a cup of tea more, than a pillowy light, sweet, buttery Madeleine. Small and delicate, light and spiced there could be nothing more perfect.

vanilla madie

vanilla madie_3

These Madeleines came from a place of whim and fancy. Spontaneous baking with no direction.I walked in tho the kitchen and when I walked out again I had some warm Madelines wrapped to deliver to my mum. The kids helped themselves to some (as they do) and by the time I got home there were only a few left, I promptly hid them to enjoy with a belated cuppa.

The combination of Burnt Butter and Vanilla Bean and the high sugar content gives these little gems a caramel flavour. They are richly flavoured without being rich or over powering. The crumb is outrageously light, so light most will question if these are really gluten free. One of my loves…

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Dark Chocolate Pecan Brownies (g/f, d/f)


So for this week’s fiesta friday I thought I would bring a long a slightly more decadent treat. As you can no doubt tell, I’m in a slice mood. I tend to have trends with baking, and at the moment it’s slices and such. But I don’t mind, as this means I’m getting more use out of the old slice pans I have sitting around in the cupboard, and it means I got to test out this allergy friendly brownies recipe! What a lot of people don’t realise is that dark chocolate, unlike milk or white, when it hits a certain percentage, really doesn’t tend to contain lactose or milk. This isn’t true for all brands, of course, as some do get contaminated through being processed with contaminated equipment, etc. But I tend to find that after a little bit of looking I can find dark chocolate without milk or lactose added to it, and I’ve noticed that in health food stores and in health food aisles in the bigger supermarkets, the range of available chocolates that are gluten and dairy free are increasing.

My interest in instagram is also increasing, I have to admit. A new friend from work, Miss S, introduced me to instagram the other morning. It’s quite interesting! I’ve found a lot of drool worthy photos of food to look at, and I’ve had a positive response to the photos I’ve put up as well!

These brownies are also very wonderful and a cinch to put together. I was really surprised at how little time it took me to get the batter ready and then to pop them in the oven. But I cheated with melting the chocolate and popped it into the microwave instead of setting it up over a saucepan of boiling water. Number one, this meant the bowls I used could go in the dishwasher, ha-ha! And number two, it meant that it took far less time for me to have the chocolate melted and ready to go. The smell of these brownies baking was superb, but I was even more delighted at their taste. They were sweet, but not too sweet, and their chocolate flavour wasn’t at all as overwhelming as it can be in some brownies. I loved their fudge-y texture, and I hope all of you do too!

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