It's been busy around these parts with so much to be thankful for. Things like...
Celebrating our youngest turning 11 years old!! Where has the time gone? We just love our creative and bubbly girl.
Thankful for laughs and Boo..
And family coming to visit all the way from Australia...
.
Thankful for an exciting new season for our church Renew Church NZ as we celebrate our church having a new name, it's 41st birthday and Symon & I being in ministry for 20 years this year. So much to be thankful for.
 |
| Photos thanks to Cam Prentice |
And with Valentines day just having passed, thankful for this guy, the love of my life.
For more Loving/Lately/Thankful posts, click here.
I love chocolate, and I love cake... but I also love making food that my gluten free family members can enjoy.
Below is a recent creation (adapted from a few fav recipes) that was rich, delicious and gluten free!
Enjoy.
Ingredients
250 grams butter
1 block of dark Whittakers chocolate (equivalent to around 225 or 250 grams)
1.5 cups sugar
1 cup cocoa plus extra for dusting afterwards
6 eggs
Method
Heat oven to moderate temperature and prepare a cake tin by greasing entire tin and lining base. Melt chocolate and butter together, mix thoroughly and once smooth whisk in sugar, then eggs (one at a time), mixing well after each egg. Add sifted cocoa powder and whisk well.
Pour batter into baking tin and bake 35-40 minutes (or until a skewer comes out with moist crumbs).
Cool cake before removing from pan, once removed, leave to cool completely and set. Serve dusted with cocoa powder (delicious with whipped or pouring cream!).
For more delicious recipes visit here.
