Coconut cake/cookies

My friend's 2 year old daughter has a higher sensitivity to gluten and dairy but also has a sweet tooth, knowing that I have modified a recipe I had to accommodate her restrictions and it was a hit. Now every time she visits she asks: "il y a du gâteau?" (is there cake?).

Gâteau noix de coco - Coconut cake
A 9" / 23 cm square silicon mould
Ingredients
3 eggs separated
9 Tbsp Sugar
4 Tbsp coconut flour
Vanilla bean paste (a little goes a long way)

Method
Whisk egg yolks, sugar and vanilla until mix becomes whiter
Add 2 Tbsp coconut flour
Whip egg whites into stiff peaks
Add half of egg whites to egg and sugar mix
Add remaining coconut flour
Add remaining egg whites

Butter mould (even though it is silicon, because this recipe has quite a bit of sugar it is better to butter the mould, alternately you can line the mould with parchment paper)
Pour and level batter
Bake in preheated oven at 355 F for 15 to 20mn
When baked remove from mould immediately and let cool.
I usually cut this big square into small 2" squares and serve this as cookies to my little friend or to bigger friends with a bowl of fresh fruits.
Because there is no gluten this cake will not rise and will be fairly dense but nonetheless tasty.

Gluten free, dairy free, egg free bread

When looking for gluten free breads it seems there is always eggs and milk added, to me these ingredients mean making a cake not a bread, so I decided to try creating a new GF bread without eggs or dairy and the final product turned out really nice and tasty, like real gluten bread. The bread got eaten before I had time to take a picture!

Gluten free, dairy free, egg free bread

Ingredients

15 gr        Flax seed grounded to a fine flour (it is better than buying it already grounded)
30 gr        Brown rice flour
150 gr      White rice flour
20 gr        Millet flour
20 gr        Sorghum flour
20 gr        Quinoa flour
40 gr        Buckwheat flour (Sarasin)
35 gr        Potato starch
20 gr        Coconut flour
53 gr        Tapioca flour 

½ tsp /2gr Xanthan gum 

1.5 tsp     Salt

460 ml    Tepid water

3 tsp         Active dry yeast
1 tsp        Maple syrup (to activate yeast)

Method
Place all dry ingredients in a mixing bowl except yeast.

Mix water, yeast and maple syrup and let it rest for 5mn (it will start bubbling)

Pour liquid over dry ingredients and mix with paddle attachment for 5mn on speed 1, scraping the sides of the bowl at least once. You will obtain a batter like dough.

Pour in a silicone mould.
Let rise covered with a cotton/linen cloth for approx. 1h until it reaches the top of the mould
Bake in pre-heated oven at 350 for 45mn at least (check for hollow sound and lighter weight)

This bread is quite moist thus won't keep very long, it will freeze well already sliced for ease of use and toaster readiness.

Tip all flours can be substituted for other GF ones, however it is important to keep the Tapioca and Xanthan gum, they compensate for the lack of gluten.