Natural Bakes by Caroline Griffiths
In her new book, Natural Bakes, Caroline Griffiths takes us through delicious baking recipes that are gluten-free, sugar-free and totally guilt-free!
Words: Hande Renshaw | Photography: Chris Middleton
Baked lemon cheesecake from Natural Bakes. Photo: Chris Middleton
Crunchy lemon myrtle and polenta shortbread from Natural Bakes. Photo: Chris Middleton
Caroline Griffiths’ passion for nutrition has been a constant in her life for many years. The author, qualified home economist, cook, food writer and food stylist, is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia's best-known test kitchens.
Her new book, Natural Bakes, is a collection of her favourite natural gluten-free and sugar-free baking recipes.
‘Being mindful of ingredients we consume is one of the keys to a healthy life. Replacing store bought, processed products with home-baked treats is a simple step we can take to help achieve this,’ she says.
Within the book, Caroline has collected her favourite guilt-free recipes. Natural Bakes uses fruits and vegetables, as well as other natural ingredients including vanilla, nut-based flours, and spices, to create incredibly delicious – and healthy – baked goods. Whip up a tray of almond, mandarin, and orange blossom madeleines, finish a meal with a warming crumble or a chocolate layer cake with peanut butter frosting.
‘I enjoy the whole process and the buzz from the knowledge that I am making others happy with something I have created with love and care. If it just happens to have less sugar and be free from gluten, then even better.’
Below we share one of Caroline’s recipes from the book: Cracked pepperberry shortbreads.
Chocolate, beetroot and orange cupcakes from Natural Bakes. Photo: Chris Middleton
Hazelnut sponge with roasted strawberries and ricotta from Natural Bakes. Photo: Chris Middleton
“Being mindful of ingredients we consume is one of the keys to a healthy life. Replacing store bought, processed products with home-baked treats is a simple step we can take to help achieve this.”
Cracked pepperberry shortbreads from Natural Bakes, recipe shared below. Photo: Chris Middleton
Chocolate cake from Natural Bakes. Photo: Chris Middleton
CRACKED PEPPERBERRY SHORTBREADS
A sweet cookie with cracked peppercorns may sound a bit unusual, but rest assured this shortbread has an intriguing and delicious flavour with a slight kick. I love to use Australian native pepperberries – they’re sweet, fruity, peppery and bright in flavour. Fresh strawberries are a great accompaniment.
Makes around 25
INGREDIENTS
125 g (4½ oz) butter, softened
2 tablespoons rice malt syrup
1 teaspoon Australian native pepperberries or mixed peppercorns
125 g (4½ oz) Gluten-free flour
40 g (1/3cup) almond meal
¼ teaspoon monk fruit extract powder dextrose, for sprinkling (optional)
METHOD
Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Beat the butter and rice malt syrup with an electric mixer until well combined, scraping down the side of the bowl as necessary.
Crush the pepperberries or peppercorns using a mortar and pestle.
Sift the flour, almond meal and monk fruit extract powder into the butter mixture, then add the crushed pepper and mix on low speed until combined. Pop the mixture in the fridge for 10 minutes or so, if it is too soft to roll.
Roll 2 teaspoons of the dough into balls and place on the prepared trays about 3 cm (1¼ in) apart. Flatten slightly with your fingertips and bake for 8–10 minutes, or until the shortbreads are just starting to colour around the edges. Remove from the oven and sprinkle with the dextrose, if desired, while still hot. Leave to cool on the trays.
The shortbread will keep in an airtight container for up to 1 week.
This is an edited extract from Natural Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99. Available where all good books are sold and online.