Tag Archives: Recipes

Treats for the dairy/gluten intolerant

25 Jul

Here at Evolution Bakery we think delicious baked goods should be enjoyed by all.

Ms Kimmers and Mr Whit came around to do some wedding preparation…Mykie and Kimmers played with invites, Simon and Whitsy played Gears of War 2.

Ms Kimmers is dairy and gluten intolerant so we whipped up some Coconut Almond Macaroons with Dark Chocolate

  • 3 large egg whites
  • 125g caster sugar
  • 60g ground almonds
  • 80g dessicated coconut
  • 1 tsp vanilla essence
  • 60g dark chocolate (80% cocoa)

Really easy…pre-heat the oven to 160°C, line a baking tray with greaseproof paper.  I drew around a small round biscuit cutter on the paper to get all my macaroons the same size.

Whisk up the egg whites untill getting fluffy and slowly add the sugar, keep whisking until the mixture is glossy and you can’t feel sugar grit between your fingers.

Fold in the coconut, almonds and vanilla.

Spoon into a piping bag and pipe to cover the circles drawn on the paper.

Bake for about 20-25 mins.

When cool, melt the dark chocolate (we did it in the microwave) and pipe/drizzle over the macaroons.

So simple yet so tasty!  This makes a crisp brittle macaroon, for a more chewy texture, at a tsp of lemon juice to the egg whites and sugar when mixing.


Delicious and must be a few of your 5-a-day!

21 Jun

We made a Fathers Day cake for Grandpa Michael…

We cheated a bit and used a Waitrose recipe that took about 10 minutes to make.  It didn’t look the prettiest but a cake with a whole bag of squishy fruit in it is never going to win Miss Sexy Cake 2010.

Summer fruit and almond cake

Here’s the recipe…

I told you it’s not pretty…even the Waitrose picture isn’t that nice looking…but it is so delicious you will want to wet hump it.

Here’s a cake that is a bit prettier (but infinitely kitschy tackier)…presented by the Flemish Flower (but not dropped upside down this time)…

How adorably crazy weird is that?!?!

Super Creamy Lemon Meringue Pie!

30 May

Mr Adam came around for Sunday dinner today…

I showed him how well I could chase a piece of paper and how good my claws are at ripping through a leather sofa.

Mykie made Lemon Meringue Pie for dessert which he stuffed full of dairy greatness.

Look at Mr Adam with his pie!

I watched Mr Mykie and here’s the recipe…I would have added some smoked salmon…it made three individual pies.


  • 100g plain flour
  • 25g butter
  • 10g corn flour
  • 25g trex
  • 2 tbsp milk
  • splash o’ lemon juice

Sieve flours together, chop butter and trex into little cubes (I forgot to say chill them first, sloppy butter not good at being a cube) rub in to flours until like sand (or grainy cat litter) add milk and lemon juice and mix with a flat knife or something similar.  Kneed dough a bit then split into three, shape into little circles, wrap in cling film and put in the fridge for at least 30 mins  (It stayed in our fridge for ages as the boys went shopping…something about not having loo roll in the house since yesterday afternoon and fear of internal explosions).  Butter little tart tins, roll pastry between two sheets of cling film to stop things sticking to things and pissing you of immensely (Mykie has a habit of throwing rolling pins and throwing a tantrum when making pastry). Put in tins, stuff some baking beans or peas or marbles in to stop the pastry turning into a big bubble and bake in a pre-heated oven at 190°C for 15-20 mins or until cooked not soggy on the bottom.  Turn the oven down to 150°C.


  • 100ml double cream
  • 30g caster sugar
  • 1 tbsp corn flour
  • 2 lemons
  • 2 cardamom pods
  • 2 egg yolks

Put cream in a pan and heat with the cardamom pods and lemon zest, mix sugar and corn flour in a bowl with a bit of water of milk into a nice smooth paste.  Add hot cream to bowl and mix then put back in the pan and heat again (take out the cardamom pod and throw away, don’t eat them as they taste really nasty and I don’t think they are actually food).  Whisk as the stuff heats to stop it going lumpy, then take off the heat add the lemon juice and the yolks and keep stirring.  Poor into the pastry cases (I had to look away in disgust as Mykie started tonguing the pan trying to eat every last smidgen.  As a person he really is a bit of a mess).


  • 2 egg whites
  • 120g caster sugar

Whisk egg whites until fluffy and soft peaky (not really sure if that’s a thing).  Add sugar and keep whisking until the sugar is not gritty in the mixture between your fingers.  Put into a piping bag or if you can’t find one stick in a sandwich bag and snip off the corner.  Pipe a big swirly on the tarts and whack in the oven for another 30 mins until nicely golden in places (Mykie piped the rest of the meringue into his face, I’m not sure if raw egg white is bad but I don’t think he really cares).

Ta da!  All done!  Nummy Nummy!!!

I’m Back…and baking!

29 May

Finlay-Jack is back!

I’ve been a lazy kitty and couldn’t be arsed doing anything…but now spring has sprung and there are sexy boy cats around I am feeling invigorated!

I’ve also been for a lovely groom at Lords and Ladies Salon which was divine.

Afternoon Tea for the boys

The boys are busy stripping paintwork which Mykie tells me has “fucked over his nails”…Poor guy.

So I’ve made them afternoon tea!

Carrot Cake Cupcakes

  • 50g butter
  • 50g soft brown sugar
  • 1 large egg
  • grated rind of an 1/2 an orange
  • 1 teaspoons orange juice
  • 45g finely grated carrots
  • 50g plain flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • pinch o’ salt

Cream Cheese Icing

  • 50g Butter
  • 50g Cream Cheese
  • 25g Icing Sugar
  • Splash of orange juice

Always make extra icing so you can lick the bowl…but beware of the forehead Arc of Shame.