Revolver: Makers of The Best Burger Ever

Sunday Brunch... or indeed any day of the week, from 8am to 4pm, will guarantee delightful food and hearty hosting. Rod Jones and the crew are doing something really special here, bringing warm hearts and good soul to the neighbourhood. And the food, don't forget the food - wave your finger anywhere over the menu, or in the direction of the specials board and you will be sure to have something delicious delivered to your table. And if you're a bit 'special needs' like I am (wheat-free, dairy-free) there is nary even an eyelid batted in the swift and generous accommodation of the special tweaks to the dishes. Do your self a favour, go to Revolver for breakfast or lunch. Go early, or be prepared to join the throng on the footpath as the faithful wait for a table. It's worth the wait!

291 Annandale Street Annandale NSW 2038
(Corner of Rose St)
Hours: 7 Days, 8am - 4pm
Revolver Contact Phone: (02) 9555 4727

Soy-Supreme Coco-Crème (Vegan & Sugarless) Frosting:

This recipe is from Erin McKenna's vegan New York cupcake bakery - Babycakes.. It's one of the best gluten-free, dairy-free, and mostly sugar-free dessert cook-books around. Seriously. If you want to bake the most luscious cakes and pastries that are also healthy - buy her book! 

Soy-Supreme Coco-Crème (Vegan & Sugarless) Frosting:
(Frosting needs to be made at least 6 hours ahead)
Ingredients:
3/4 cup unsweetened soy milk
1/3 cup dry soy milk powder
1 tablespoon coconut flour
4 tablespoons agave nectar
1/2 tablespoon pure vanilla extract
3/4 cups coconut oil, melted
1 tablespoon lemon juice

In a blender, combine soy milk, soy-milk powder, coconut flour, agave nectar and vanilla and blend until smooth and combined. With the blender running, slowly drizzle the melted coconut oil and lemon juice until they are completely absorbed and the mix is smooth.

Pour into a container and refrigerate for at least 6 hours until firm. Can be made up to 5 days in advance.

Apply to cake with a palate knife or piping bag and refrigerate cake until serving.

Gingerbread Hearts: Grain-Free, Dairy-free, Cane-Sugar-Free.

I Googled up this recipe for gluten-free, dairy-free, refined-sugar-free gingerbread  via Amy Green's blog at Simply Sugar and Gluten-Free. So what's in them, you ask? The regular biscuit-ingredients of butter and cane sugar are replaced with coconut oil and coconut sugar and the usual wheat-grain-flour is replaced with flour made from buckwheat-seeds and psyllium husks. Tried and tested - Yum-oh!

Red Cabbage and Fennel Salad

Red Cabbage and Fennel Salad:

Ingredients:

small red cabbage
fennel bulb
Italian parsely
baby capers, drained.
sunflower seeds
tamari
sesame oil
lemon juice
agave syrup

Method:

Dry-roast sunflower seeds in a hot pan, moving constantly to prevent burning. When they are golden, splash in a few teaspoons of tamari and stir quickly to coat and dry, then remove seeds from pan to stop the cooking process and prevent burning.

Finely shave the red cabbage and fennel and roughly chop the parsley.

Toss all ingredients together in salad bowl and dress with sesame oil, lemon juice and agave syrup to taste. I like quite a lot of sesame oil, to make that the dominant flavour. The agave syrup is used as a sweet counter-balance to sourness of the lemon juice.

Serve immediately with crusty Rye bread.

Gorgeous Ginger Cake - (Gluten-free & Dairy-free)

This recipe makes a fairly large cake (25cm diameter, 7cm high). You can halve the ingredients for a smaller cake.

Ingredients:

350g rice-bran oil
100g rapadura (evaporated cane-juice)
6 eggs
2 tablespoons molasses
285g of sweet preserved stem ginger
1 cup glutinous rice flour
1 cup brown rice flour
3 cups nuts (Almonds + Cashews + Hazelnuts)
6 teaspoons baking powder
2 teaspoons ground ginger
4 heaped teaspoon grated fresh ginger
4 tablespoons soy milk

Method:

• Grind the nuts into a fine meal in a food processor. Set aside.
• In a large mixing bowl, beat oil and sugar until light coloured.
• Add eggs gradually, whites first and then the yolks and beat until light and fluffy.
• Fold in molasses.
• Fold in sifted flour, baking powder, ground ginger and nut meal.
• Fold in fresh ginger and chopped stem-ginger.
• Fold in milk.
• Pour into a greased 25cm spring-form cake-tin, lined on the base with baking paper. 
• Bake for 50-70 mins in 170°C oven
• Allow cake to cool, before icing with Cashew Frosting.

Cashew Frosting - Sugar-free! (not pictured - but very, very yummy!)

1 cup raw, unsalted cashews (soaked in water for 30 minutes)
1/8 to 1/4 cup agave Syrup (taste it and see how sweet you want it)
juice of 1 large lemon
1 teaspoon vanilla extract
1/4 cup Coconut oil, melted
purified water

Soak cashews in water for at least 30 minutes but no longer than 60 minutes. Drain cashews and combine all frosting ingredients, except the coconut oil, in a food processor or blender and begin blending – add water slowly until the mixture becomes creamy and reaches desired consistency, you might need only a few tablespoons, as the lemon juice and agave syrup often give enough liquidity on their own. When the cashew mix is smooth enough, add the melted coconut oil, which will help the icing to set when it cools. Refrigerate the frosting for a few hours until it is cool and firm, then frost the cooled cake, applying with a palate knife or piping bag just before serving.

Enjoy!

PS: The flowers used for the styling of this photo are from Silk Flora - 109-111 Parramatta Rd Annandale, 2038