Category Archives: Recipes

Gluten-free fruit cake recipe

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ed’s note: Shared by Melinda Lewis, General Manager AIM Australia & New Zealand

This recipe was taken from the book Home Baking by Meg Rivers,
who owns an artisan bakery based in the Cotswolds in the UK. Meg has a world famous, mail-order bakery.

This recipe is based on the first cake Meg ever sent out by mail-order; however, it is the gluten-free version. Apart from the lack of gluten, making the cake a little crumblier when sliced, it is every bit as good—rich, moist, and delicious. You have the choice of making the cake and double wrapping it in a container for up to two months, or eat it as we did, one week later. It was divine.

For a non-alcoholic version, perhaps try soaking the fruit in freshly squeezed orange juice. You will note the recipe calls for a 15 cm (6 in.) tin.

Ingredients:

  • ¾ cup (115 g) currants
  • ¾ cup (115 g) sultanas or raisins
  • ½ cup (70 g) mixed candied peel
  • ½ cup (60 g) chopped glace cherries
  • 3 tbsp. (25 g) of chopped crystallized ginger
  • 1⁄3 cup (45 g) chopped walnuts
  • 4 tbsp. brandy or cognac
  • ½ cup (1 stick, 120 g) unsalted butter, softened
  • 1⁄3 cup (80 g) packed brown sugar
  • 2 medium eggs
  • 2⁄3 cup (90 g) AIM gluten-free all-purpose flour
  • ¼ cup (35 g) ground almonds (almond meal)
  • 1 tsp. ground mixed spice (or apple pie spice)
  • ¼ tsp. ground cloves

Toppings:

  • 9 walnut halves
  • 8 whole glace cherries

Directions:

Start the cake the day before you want to bake it. Put the currants, sultanas/raisins, mixed peel, glace cherries, ginger, and chopped walnuts in a bowl. Add the brandy, cover, and soak overnight.

The next day, preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).

In a large bowl, cream the butter and sugar together until paler and fluffy. Add the eggs one at a time, beating between each addition. Add the flour, ground almonds, and spices, and slowly fold in until a smooth mixture is obtained. Add the brandy-soaked fruits and stir in.

Spoon the mixture into a deep, 15 cm (6 in.) round cake pan lined with baking paper, and spread the mixture until level. Decorate the top of the cake with the walnut halves and whole glace cherries, placing them in a circular pattern.

Bake the cake in the middle of a preheated oven for about 90 minutes. A skewer inserted into the middle of the cake should come out clean. The cake will remain soft to the touch when baked, unlike a pound cake that will spring back when pressed with your fingertips. The finished color is not very different from the uncooked state, and there will often be a residue of nut oil on the surface, but don’t worry, the oil is absorbed back into the cake on cooling. Remove from the oven and let stand for an hour or two before turning out onto a wire rack to cool completely.

Allow the cake to set for 24 hours before serving. The longer you can leave it to mature, the better. Cut with a sharp, serrated knife using a sawing motion. The cake will keep for 6–8 weeks in an airtight container.

Veggie D Garden Trio power drink recipe

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AIM USA Director Jean Dukes has put together the following drink recipe which is loaded with vitamin D and is her breakfast every morning. In the recipe you’ll notice she has prepared it in bulk, however you can make individual servings. You may also want to adjust the ingredients to your personal preference.

Veggie D Garden Trio Power Drink

  • 1.5 cups of AIM BarleyLife (or use 50% AIM BarleyLife Xtra) powder
  • 1 canister of AIM Just Carrots powder
  • ½ canister of AIM RediBeets powder
  • 1 canister of AIM Veggie D powder
  • 1 1/3 cups of AIM CalciAIM powder
  • 90 AIM Bear Paw Garlic capsules opened
  • 10 tablespoons of AIM LeafGreens powder
  • ½ teaspoon cayenne pepper (optional)

Combine all ingredients in a large container and shake well. Jean uses two heaping scoops (the one that comes with AIM ProPeas) in two cups of water and also adds the juice of ½ lemon. Shake well and enjoy!

Just Juicy Jello

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  • 1 cup boiling water
  • 1 Tbsp. Just Carrots powder
  • 1 envelope unflavored Knox gelatin
  • 1 1/4 cup chilled pineapple juice
  • 3 Tbsp. frozen orange juice concentrate
  • 2/3 cup pineapple chunks
  • 2/3 cup grated carrots

Add boiling water to Just Carrots powder and gelatin, stir util dissolved. Add chilled pineapple juice and frozen concentrate, stir until melted. Add pineapple chunks and grated carrots. Refrigerate until set.

Trio Freezer Pops

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Step 1: Combine 1 cup apple juice with 1/2 tsp. RediBeets powder. Blend well, pour into popsicle molds one-third full, and freeze for 20 minutes.

Step 2: Combine 1 cup no-pulp orange juice with 1 tsp. Just Carrots powder. Blend well, add mixture to slightly frozen RediBeets portion, filling molds to two-thirds full, and freeze for 20 minutes.

Step 3: Combine 1 cup pineapple juice with 1 tsp. BarleyLife powder. Blend well, add mixture to already frozen RediBeets and Just Carrots portion, filling molds to the top. Push in popsicle toppers or stocks, and freeze for several more hours.

Note: You may add fresh berries to any of the juices.

Gluten-free pizza recipe with gluten-free pizza crust mix

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A healthy, wholesome pizza? It’s no myth—not when you have AIM’s new gluten-free pizza crust mix.

From garlic chicken pizzas to tomato and basil pizzas and a whole lot
more, the variety of pizzas you can create is only limited by your imagination.

The foundation of any good pizza is the crust. AIM’s gluten-free pizza crust mix leaves out unhealthy additives without sacrificing
taste. The result is a crunchy, flavorful base that goes well with any toppings you choose.

The gluten-free part of the pizza crust is likely its most attractive
feature. Gluten intolerance, also referred to as celiac disease, is a growing health problem. Researchers believe that it is four times
more common today than it was in the 1950s, and certain studies have found that an average of one out of every 133 otherwise healthy people suffers from the disorder.

The disease occurs in people whose bodies cannot digest gluten, a protein that appears in wheat, rye, and other grains. Symptoms include digestive distress as well as non-gastrointestinal conditions like anemia, depression, and fatigue. Removing gluten from the diet helps alleviate symptoms and restore quality of life for those who suffer from gluten intolerance. Even those who don’t suffer from the disease can see an improvement in health and outlook by removing gluten from their diets.

AIM’s gluten-free products provide alternatives to those looking for
healthier options. And having a tasty pizza to choose from makes life a little easier on those who have gone gluten-free. Check out our AIM gluten-free pizza recipe.

Garlic Chicken Pizza
 • AIM gluten-free pizza crust mix
 • 1 cup Alfredo sauce with roasted garlic and parmesan cheese
 • 1/4 teaspoon granulated garlic (substitute: powder from
5 AIM Bear Paw
 Garlic® capsules)
 • 10 ounces mozzarella cheese, shredded
 • 2 grilled, skinless, boneless chicken breast, diced
 • 1/4 red onion, sliced
 • 1 tomato, cut into thin wedges
 • 1 green bell pepper, seeded and diced
 1. Begin by making AIM’s gluten-free pizza crust mix as
per packaging directions.
 2. Turn up oven temperature to 475°F ( 2 4 5 °C ).
 3. Spread Alfredo sauce with the added garlic onto cooked
gluten-free crust. Cover with cheese. Arrange chicken, green
pepper, onion, and tomato on top.
 4. Bake in preheated oven for 20 to 25 minutes, or until
cheese is bubbly and toppings are lightly browned.