June 14-20th is New Zealand’s Coeliac Awareness Week. Help raise awareness about this autoimmune condition which is triggered by the ingestion of gluten!
Around one in 70 New Zealanders possibly suffer from coeliac disease. However, only about 14,000 New Zealanders are really aware they have it, as it often goes undiagnosed.
What exactly is coeliac disease? It affects the cells lining the small bowel. The resulting inflammation and damage interfere with the absorption of nutrients from food. This may lead to deficiencies in vitamins and minerals. Anaemia, weight loss, osteoporosis, diarrhea or chronic constipation, flatulence, cramping, bloating, nausea and vomiting are just some of the symptoms.
The only way to manage the symptoms of coeliac disease is to eat a strict gluten-free diet. Eating foods without gluten lets your small intestine heal, and stops future problems and inflammation.
If you or any of the people you know are affected by coeliac disease, here is an amazing gluten-free dessert recipe from Sally Holland, a self-confessed ‘foodie’ whose husband was diagnosed with coeliac disease in 2007.
Of course, Sally immediately became invested in gluten-free cooking and even published a cookbook Goodbye Gluten.
All 90 recipes from the cookbook have been written by Sally and tested a minimum of three times to perfect their taste, texture and ease of cooking. Sally is passionate about creating gluten-free recipes that taste as good, if not better, than those containing gluten. She strongly believes that ‘gluten-free need not be taste-free’.
We’ve published a Goodbye Gluten recipe below. Please, visit our Facebook page to win a book for yourself and enjoy 89 more delicious gluten-free meals!
Little lemon and almond cakes with limoncello frosting
These little cakes are delicious – not too sweet, with a delicious limoncello frosting. If you don’t have any limoncello, use lemon juice instead. They will still be good.
Ingredients for 12 cakes:
- 125 g butter, softened
- Finely grated zest of 3 lemons
- ¾ cup sugar
- 4 large eggs
- 2 cups ground almonds
- 1 cup gluten-free flour mix
- 2 tsp baking powder, gluten-free
- ½ cup lemon juice (3-4 lemons)
Ingredients for limoncello frosting
- 1 ½ cups icing sugar, gluten free
- 65 g butter, melted
- About 3 tbsp limoncello
- Coarse lemon zest
- Preheat oven to 170 degC.
- Cream butter, lemon zest and sugar until pale and fluffy.
Method:
- Add the eggs, one at a time, beating well after each addition. The mixture may look like a little curdled but this will disappear when the dry ingredients are added.
- Fold through the ground almonds, then the sifted flour mix and baking powder, and finally the lemon juice.
- Spoon the mixture in to a 12-hole muffin tin that has been lined with cupcake paper cases. Bake for 20-25 minutes until pale golden and tops spring back when pressed with a finger.
- Remove to a wire rack to completely cool. Top with limoncello frosting.
Method for limoncello frosting:
- Place all ingredients, except the lemon zest, into a bowl and beat with a whisk to make a smooth frosting. Add a little extra limoncello or water if necessary.
- Spread on to the tops of the cakes or use a piping bag. Top with lemon zest.
Gluten-free flour mix
Gluten-free flours can vary greatly, and though you can use store-bought flour for the recipe above, Sally has also created a recipe for her own, inexpensive gluten-free flour. The ingredients in Sally’s flour mix are easily accessible and can be found in most supermarket bulk bins.
Ingredients for four cups:
- 2 cups rice flour
- 1 cup tapioca flour (also known as arrowroot)
- 1 cup cornflour
- 2 tbsp xanthan gum
Method:
- Sift all ingredients in to a large mixing bowl.
- Using a wire whisk, slowly stir until well blended.
- Transfer to an airtight container.