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THE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered GLUTEN FREE COFFEE CRUMB CAKE For cake batter: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper. In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
THE ULTIMATE GLUTEN FREE BREAD RECIPE (ARTISAN STYLE LOAF Instructions. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form. SMALL BATCH GLUTEN FREE BIRTHDAY CAKE then add the rest of the wet ingredients. Whisk well until you get a smooth cake batter with no flour clumps. Divide the batter evenly between two lined 6 inch (15cm) round cake tins and smooth out the top. Bake at 350ºF (180ºC) for 22-24 minutes, until golden brown on top. and an inserted toothpick comes out clean. EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. HOW TO MAKE VEGAN BUTTER (PLANT-BASED In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture. Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes.THE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered GLUTEN FREE COFFEE CRUMB CAKE For cake batter: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper. In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
THE ULTIMATE GLUTEN FREE BREAD RECIPE (ARTISAN STYLE LOAF Instructions. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form. SMALL BATCH GLUTEN FREE BIRTHDAY CAKE then add the rest of the wet ingredients. Whisk well until you get a smooth cake batter with no flour clumps. Divide the batter evenly between two lined 6 inch (15cm) round cake tins and smooth out the top. Bake at 350ºF (180ºC) for 22-24 minutes, until golden brown on top. and an inserted toothpick comes out clean. EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. HOW TO MAKE VEGAN BUTTER (PLANT-BASED In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture. Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. HAZELNUT SHORTBREAD SANDWICH COOKIES These hazelnut shortbread sandwich cookies are basically Nutella in fancy, beautiful, melt-in-the-mouth cookie form. The toasted hazelnuts in the buttery shortbread mingle with the luscious milk chocolate ganache and make the very best of this classic flavour combination. GLUTEN FREE ARCHIVES Chocoholics, rejoice. This small batch gluten free chocolate cake is deliciously decadent, with wonderfully moist and soft chocolate sponges. The chocolate cream cheese frosting is a total revelation: rich and velvety-smooth, it pipes like a dream and gives the cake a gorgeous glossy finish. The recipe makes a two-layer, 6 GLUTEN FREE SEEDED LOAF (MIXED SEED BREAD) Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 345g (1 ⅓ cups + 1 ½ tbsp) water. After about 15 – 30 seconds, a gel will form. In a large bowl, mix together the buckwheat flour, THE ULTIMATE GLUTEN FREE CHOCOLATE CAKE Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, milk and vegetable/sunflower oil. SUPER CREAMY WHITE CHOCOLATE CHEESECAKE Mix well until combined and smooth. Add the vanilla bean paste and mix well. Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth. Pour in the melted white chocolate, and mix well until combined. The final cheesecake filling will be velvety-smooth and super creamy. THE BEST GLUTEN FREE LEMON DRIZZLE CAKE For lemon loaf cake: Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.) In a large bowl, sift together the gluten free THE PERFECT GLUTEN FREE LADYFINGERS In a stand mixer, or using a hand mixer with the double beater attachment, whip 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy. In a separate bowl, whip 3 egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue. Fold the egg yolks into the egg whites until justincorporated.
GLUTEN FREE TIRAMISU CAKE This gluten free tiramisu cake is a celebration of the best chocolate + coffee dessert out there: the one and only tiramisu. With fluffy gluten free genoise sponge generously soaked with coffee and a super pretty ombre mascarpone buttercream frosting, this gluten freeRECOMMENDED POSTS
Looking for more AMAZING cheesecake recipes?You’re in the right place! Super Creamy White Chocolate Cheesecake Easy Blueberry Cheesecake Triple Chocolate BAKERY STYLE GLUTEN FREE CHOCOLATE CHIP MUFFINS Instructions. Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners). In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum andTHE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered GLUTEN FREE COFFEE CRUMB CAKE For cake batter: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper. In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. THE ULTIMATE GLUTEN FREE BREAD RECIPE (ARTISAN STYLE LOAF Instructions. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form. SMALL BATCH GLUTEN FREE BIRTHDAY CAKE then add the rest of the wet ingredients. Whisk well until you get a smooth cake batter with no flour clumps. Divide the batter evenly between two lined 6 inch (15cm) round cake tins and smooth out the top. Bake at 350ºF (180ºC) for 22-24 minutes, until golden brown on top. and an inserted toothpick comes out clean. EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. HOW TO MAKE VEGAN BUTTER (PLANT-BASED In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture. Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes.THE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered GLUTEN FREE COFFEE CRUMB CAKE For cake batter: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper. In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. THE ULTIMATE GLUTEN FREE BREAD RECIPE (ARTISAN STYLE LOAF Instructions. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form. SMALL BATCH GLUTEN FREE BIRTHDAY CAKE then add the rest of the wet ingredients. Whisk well until you get a smooth cake batter with no flour clumps. Divide the batter evenly between two lined 6 inch (15cm) round cake tins and smooth out the top. Bake at 350ºF (180ºC) for 22-24 minutes, until golden brown on top. and an inserted toothpick comes out clean. EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. HOW TO MAKE VEGAN BUTTER (PLANT-BASED In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture. Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. STORE - THE LOOPY WHISK A copy of Baked to Perfection, signed by the author (option of generic signing or a personalised message).VEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. SUPER CREAMY WHITE CHOCOLATE CHEESECAKE Mix well until combined and smooth. Add the vanilla bean paste and mix well. Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth. Pour in the melted white chocolate, and mix well until combined. The final cheesecake filling will be velvety-smooth and super creamy. GLUTEN FREE CINNAMON SHORTBREAD COOKIES Mix together the sugar and cinnamon for the cinnamon sugar, and place the mixture into a shallow bowl or a deep plate. Press one side of a cookie into the cinnamon-sugar mixture. Then, flip it around and press the other side into cinnamon sugar as well (be gentle: the cookies are fairly delicate). Transfer to a lined baking sheet and repeat FLUFFY GLUTEN FREE BLUEBERRY PANCAKES In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt. In a separate bowl, whisk together the egg, milk and melted butter. Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whiskingcontinuously.
THE ULTIMATE GLUTEN FREE CHOCOLATE CAKE Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, milk and vegetable/sunflower oil. THE BEST GLUTEN FREE LEMON DRIZZLE CAKE For lemon loaf cake: Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.) In a large bowl, sift together the gluten free BAKERY STYLE GLUTEN FREE CHOCOLATE CHIP MUFFINS Instructions. Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners). In a large bowl, whisk together the gluten free flour blend, almond flour, light brown sugar, baking powder, baking soda, xanthan gum and GLUTEN FREE TIRAMISU CAKE This gluten free tiramisu cake is a celebration of the best chocolate + coffee dessert out there: the one and only tiramisu. With fluffy gluten free genoise sponge generously soaked with coffee and a super pretty ombre mascarpone buttercream frosting, this gluten freeTHE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. GLUTEN FREE ARCHIVES Chocoholics, rejoice. This small batch gluten free chocolate cake is deliciously decadent, with wonderfully moist and soft chocolate sponges. The chocolate cream cheese frosting is a total revelation: rich and velvety-smooth, it pipes like a dream and gives the cake a gorgeous glossy finish. The recipe makes a two-layer, 6 EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. THE ULTIMATE GLUTEN FREE CHOCOLATE CAKE Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, milk and vegetable/sunflower oil. DAIRY & GLUTEN FREE TIRAMISU Smooth out the filling to make an even layer. Place another layer of ladyfingers, soaked in coffee, on top of the creamy filling. Spoon the rest of the filling on top of the second layer of ladyfingers and smooth out the top. Dust with cocoa powder. Refrigerate for at least 4hours or overnight.
THE PERFECT GLUTEN FREE LADYFINGERS In a stand mixer, or using a hand mixer with the double beater attachment, whip 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy. In a separate bowl, whip 3 egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue. Fold the egg yolks into the egg whites until justincorporated.
THE LOOPY WHISK
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. RECIPES - THE LOOPY WHISK breakfast brownies cakes cookies + bars cupcakes + muffins dairy free drinks egg free gluten free ice cream lunch + dinner nut free paleo pies + tarts raw + no-bake desserts refined sugar free salads + dressings smoothies snacks soy free sweets + treats veganVEGAN CAKE RECIPES
Vegan Cakes. An ever-growing, delicious collection of vegan cake recipes – which proves once and for all that eggs, butter, cream and milk aren’t necessary for an amazing cake! From the BEST vegan chocolate cake to an elaborate strawberry & lemon vegan layered EASY GLUTEN FREE ALMOND CAKE Sift in the dry ingredients (almond flour, gluten free flour blend, baking powder, xanthan gum, salt) and whisk well until combined and no flour clumps remain. With the stand or hand mixer running at medium-high speed, slowly pour in the melted (and cooled) unsalted butter. Whisk well until completely incorporated and you get a smoothcake batter.
EASY COFFEE CAKE WITH CAPPUCCINO FROSTING In a small saucepan (if cooking it on the stove) or in a microwave-safe bowl (if using the microwave) heat together 70g (about ⅓ cup) of the double/heavy cream, cappuccino powder and instant coffee, with occasional stirring, until the coffee and cappuccino powder are completely dissolved. Set aside to cool completely. GLUTEN FREE ARCHIVES Chocoholics, rejoice. This small batch gluten free chocolate cake is deliciously decadent, with wonderfully moist and soft chocolate sponges. The chocolate cream cheese frosting is a total revelation: rich and velvety-smooth, it pipes like a dream and gives the cake a gorgeous glossy finish. The recipe makes a two-layer, 6 EASY BLUEBERRY CHEESECAKE Mix together caster/superfine sugar, cornstarch and lemon zest, and add them to the cream cheese mixture. Mix well until combined and smooth. Add the room temperature eggs, one at a time, mixing well after each addition until combined. Add the vanilla bean paste (or vanilla extract) and lemon juice, and mix well. THE ULTIMATE GLUTEN FREE CHOCOLATE CAKE Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Add the granulated sugar and salt, and whisk well. Add the eggs, milk and vegetable/sunflower oil. DAIRY & GLUTEN FREE TIRAMISU Smooth out the filling to make an even layer. Place another layer of ladyfingers, soaked in coffee, on top of the creamy filling. Spoon the rest of the filling on top of the second layer of ladyfingers and smooth out the top. Dust with cocoa powder. Refrigerate for at least 4hours or overnight.
THE PERFECT GLUTEN FREE LADYFINGERS In a stand mixer, or using a hand mixer with the double beater attachment, whip 2 egg yolks and 1/2 of the granulated sugar until increased in volume, pale and fluffy. In a separate bowl, whip 3 egg whites and the other 1/2 of the granulated sugar until you get a stiff-peak meringue. Fold the egg yolks into the egg whites until justincorporated.
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SMALL BATCH GLUTEN FREE BIRTHDAY CAKE then add the rest of the wet ingredients. Whisk well until you get a smooth cake batter with no flour clumps. Divide the batter evenly between two lined 6 inch (15cm) round cake tins and smooth out the top. Bake at 350ºF (180ºC) for 22-24 minutes, until golden brown on top. and an inserted toothpick comes out clean. THE ULTIMATE GLUTEN FREE BREAD RECIPE (ARTISAN STYLE LOAF Instructions. In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form. FLUFFY GLUTEN FREE BLUEBERRY PANCAKES In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt. In a separate bowl, whisk together the egg, milk and melted butter. Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whiskingcontinuously.
HOW TO MAKE VEGAN BUTTER (PLANT-BASED In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture. Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. DAIRY & GLUTEN FREE TIRAMISU This dairy and gluten free tiramisu will change your life. Containing no gluten and no dairy, this tiramisu recipe won’t deprive you of any of the taste, texture or coffee-filled decadence of the classic Italian dessert. With homemade gluten free ladyfingers and a coconut cream-based filling. HOW TO MAKE HAZELNUT PRALINE PASTE (EASY RECIPE) In a saucepan, combine the sugar and water. Cook over medium-high heat until the sugar has melted and turns a deep amber colour. Pour the caramel onto the lined baking sheet/tray in an even, thin layer. Allow to cool and harden completely, then cut into smaller shards with asharp knife.
GLUTEN FREE PIZZA THAT IS ACTUALLY THE REAL DEAL This gluten free pizza is 100% the real deal. It has the perfect gluten free pizza crust, which tastes and looks and feels like pizza. There’s no strange ingredients and no complicated procedure needed – but the result will simply blow you away. This gluten free pizza dough recipe is a game changer! NO BAKE LEMON TART WITH LEMON SYRUP MIRROR GLAZE After 5 minutes, squeeze out excess water and add the re-hydrated gelatine leaf to 50 mL (1/8 cup) water and heat until hot. Add the water-gelatine mixture to the lemon syrup and mix until evenly distributed. Allow the lemon syrup mirror glaze to cool until warm. WANT TO MASTER GLUTEN-FREE BAKING?PREORDER MY BOOK!Skip to content
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IMPORTANT NOTE: THE BONUS E-BOOK IS NO LONGER AVAILABLE FOR UK AND OTHER COUNTRIES WITH A MARCH 4TH PUBLICATION DATE. YOU CAN STILL GET THE BONUS E-BOOK IF YOU PRE-ORDER FROM AUSTRALIA, USA OR CANADA (OR FROM OTHER COUNTRIES WHERE THE BOOK HASN'T COME OUT YET). IF YOU’VE PRE-ORDERED, HERE’S HOW YOU GET YOUR BONUS RECIPES: 1) TAKE A PHOTO OR SCREENSHOT OF YOUR RECEIPT/CONFIRMATION E-MAIL* (FEEL FREE TO BLUR OUT YOUR ADDRESS IF IT’S VISIBLE) 2) SEND IT TO BTPPREORDER@GMAIL.COM 3) AND I’LL SEND THE E-BOOK STRAIGHT TO YOU! *RECEIPT INFORMATION CAN BE FOR THE HARDCOVER OR E-BOOK/KINDLE VERSION FROM ANY INTERNATIONAL RETAILER (EXCLUDING UK AND OTHER COUNTRIES WITH A 4TH OF MARCH PUBLICATION DATE) ORDERED ON OR BEFORE 17TH OF AUGUST2021.
FROM GLUTEN FREE TO DAIRY FREE, FROM VEGAN TO PALEO. THE LOOPY WHISK WAS CREATED TO HELP PEOPLE WITH DIETARY REQUIREMENTS ENJOY DELICIOUS, EASY TO PREPARE FOOD.TAKE A LOOK!
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I'M KAT,
a developer of allergy friendly recipes and food photographer who’s usually fueled by a combination of hummus and chocolate. In 2015, I had to give up gluten and dairy to fix my various health issues, and in 2016, The Loopy Whisk was born. I’m all about helping you enjoy your food – even with your food allergies and intolerances and dietary requirements. My happiest moments are spent in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.MORE ABOUT ME >>>
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