Serves 2
Ingredients:
100 g Gluten free plain flour 1 egg
1/2 pint whole milk 2 tbsp chia seeds
Pinch of salt
Method:
Make a well in centre of flour, add salt, chia seeds and egg and mix. Gradually add milk to make batter.
Make pancakes in usual way. I have assembled with full fat natural yoghurt, fresh raspberries, sliced banana and blueberries.
Preheat oven to 180c / gas 4
Prepare a 18cm round tin
Ingredients:
120 g gluten-free self-raising flour
120 g butter
120 g light muscovado sugar
3 eggs (2 if not using gf flour)
Rind of 1 orange
1 cup of cooked gooseberries – I baked them in the oven – no sugar added
Topping – juice of the orange and 60 g sugar
Method:
Put all the ingredients ( except gooseberries) for the cake in to a bowl
and mix well until smooth.Add gooseberries and gently fold in to the mixture.
Turn mixture in to prepared tin.
Bake for about 35 mins – until skewer is clean.
Whilst the cake is still hot spoon the orang/sugar mixture all over the top of the cake.
Once cool, remove from the tin.
Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!
Ingredients:
1/4 cup coconut milk 1 tsp apple cider vinegar
1/4 cup coconut flour 1 1/2 tsp bicarbonate of soda
3/4 cup chestnut flour
4 eggs (seems a lot but tried with 3 and the pancakes were very dense)
Method:
Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.
To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.
Sauce on top before cooking and sauce underneath after cooking!
Preheat oven to 180c / gas mark 4
Ingredients:
For the cake: For the sauce:
170 g gluten-free self-raising flour 1 tbsp cacao powder
150 g light muscovado sugar 1 tbsp dark muscovado sugar
170 g softened butter Boiling water
4 eggs (3 if using non gf fl)
2 tbsp cacao powder
Method:
Mix all cake ingredients until smooth and put in to an oven proof dish (about 20cm square). Put the sauce ingredients in to a cup and add boiling water and stir. I fill the cup to about 3/4 full with boiling water. Pour the sauce over the top of the cake mixture. Bake in centre of oven for about 30 mins.
These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.
Preheat oven to 190c /Gas mark 5 Line a tray with lightly greased baking parchment
Ingredients:
100 g ground almonds 3 tbsps coconut oil
50 g pecans 1 tbsp honey
180 g brown rice flour 100 ml water
2 tbsps ground ginger
Method:
Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add a little more water).
Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.
So simple to coat and roast nuts yourself rather than buying them. This way you know exactly what has been used as ingredients. Place on a baking tray and drizzle with coconut oil. Sprinkle with seasoning of your choice – I used harissa and then roast for about 10 -15 mins at the top of a hot oven. Once golden brown, remove from the oven. I then sprinkle with a pinch of pink Himalayan salt.
An afternoon of recipe testing resulted in these – passed the husband taste bud test!
Preheat the oven to 190c / Gas 5. Line a 20cm square brownie tin with baking paper
Ingredients:
115 g coconut oil 1/2 tsp salt
2 large eggs 1/2 tsp bicarbonate of soda
150 g light muscovado sugar 60 g coconut flour
40 g buckwheat flour
100 g dark chocolate 85% chopped in to small pieces
Method:
If the coconut oil is not melted, place over a pan of simmering water to melt it.Put all ingredients (except chocolate) in to a bowl and mix thoroughly. Add the chocolate and gently stir in. Pour the mixture in to the tin. Bake for 20-25 mins, until risen and firm around the edges. cut when cold – if stored in the fridge the coconut oil will set into a truffle type consistency.
Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂
Ingredients:
Preheat oven to 180c / gas mark 4. Makes about 16 biscuits.
Ingredients:
200 g gluten-free self-raising flour
150 g light muscovado sugar
150 g butter
2 eggs (1 if using non gf fl)
1 tbsp ground ginger
35 g stem ginger chopped in to small pieces
Method:
Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.
Perfect served with a cup of tea.
Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.
I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.
Ingredients:
Preheat oven to 180c / gas mark 4
Ingredients:
170 g gluten-free self-raising flour
150 g light muscovado sugar
170 g softened butter
4 eggs (3 if using non gf fl)
1 cup of blackcurrants – topped if desired – I don’t!
Method:
Mix all ingredients (except blackcurrants) together until smooth.
Fold in blackcurrants.
Put in 20cm square tin. Bake in centre of oven for about 30 mins
Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.
Jo's food bites. 