Monday, 12 June 2017

Blueberry and Apple Scones

I got a lift home from work today so had time to whip up some scones quickly for an afternoon snack before collecting the boys. After eating these, M (my non-wheat free son) announced "Best. Scones. Ever!", so I'm guessing they were good.

Today I used my normal recipe (120g flour), but ended up with a mix that was too wet and had to add some more flour. I was using Sainsbury's Gluten Free Self Raising Flour today, but usually use Orgran, be aware that different GF flour blends need different quantities of fluid. 

Scone mix doesn't like to be overworked, so it's better to have a little less flour and end up with too wet mix, adding more flour if necessary, then to have a too dry mix and try adding more fluid. Of course, it could be the extra wetness from the grated apple too...

150g Gluten Free Self Raising Flour
1/2tsp Baking Powder
50g Hard Dairy and Soya Free Margarine (e.g. Stork Block) - cut into cubes
30mls Milk Substitute
100g Apple or Pear Puree
1 Apple (grated)
1/2 - 1 cup Blueberries
Extra Flour and Milk Substitute for kneading & glazing

Put flour, baking powder and margarine in a bowl, rub in with your fingers until it looks like coarse breadcrumbs.

Add the rest of the ingredients and mix with a blunt knife until it all comes together.

If it looks too sticky, sprinkle extra flour round edges of bowl and lightly kneed together to form a ball.

Tip onto work surface (or straight onto oiled tray) and lightly shape into a circle about 4cm high (gluten free scones don't rise much more during baking, so make them about the thickness you want you finished scones to be).

Glaze the top with a little milk substitute (I put a splash into the container from the fruit puree and mix with whats left in there).
Cut into 8 and place on baking tray.

Bake at 220ºC for 15 minutes.


Cool slightly on a wire rack before eating.

These were the ones I made on the Friday when I started to write it up!

This was from the batch I did today (always good to check recipe works!)

Wanted to try to show the fluffy scone like texture inside
as often gluten free ones are very dry.





Sunday, 4 June 2017

Summer Berry Buns

It's the end of the weekend and I have berries that will be considered too 'past it' for packed lunches tomorrow, so I'm popping them into mini cakes instead.
This is adapted from a cake recipe we have on the back of the diet sheet we give to new patients, but for these I cut down the sugar (the fruit will sweeten them enough) and added ground almonds to make them more like a friand.

175g Wheat Free Self Raising Flour
50g Ground Almonds
1/4tsp Bicarbonate of Soda
45g Dairy and Soya Free Spread
45g Caster Sugar
160mls Milk Substitute
1tsp Vinegar or Lemon Juice
1/2tsp Vanilla Paste or Extract
1 cup Chopped Fresh or Frozen Berries

Melt spread, sugar together in a bowl.

Stir in milk substitute, vanilla, vinegar/lemon juice and set aside.
Weigh out flour and ground almonds into another bowl and stir in the bicarb.

Pour in the liquid to mix to give a smooth batter.

Add the berries and fold in.

Spoon the mixture into a greased bun or muffin tin and bake at 190ºC for 18-20mins.

I have a round base bun tin and turn them over to cool (to hide the cracked tops)




Saturday, 3 June 2017

Waffle Biscuits


I like to keep recipes as simple as possible for people who are new to baking, so I've stripped down my usual waffle recipe even further to make these crunchy, crispy biscuits. Perfect with ice cream or as a snack on their own.
I've been after a proper cast iron Krumkake pan for years, but second hand ones are rare and new they are only available in Scandanavia/Holland and are expensive to ship. When I spotted this in Lakeland a few weeks ago at quarter of the price I had seen them at before, I couldn't resist.

I added spices to these, but it can easily be left out for a plainer biscuit. I might try a savour cracker too.
Made 24

1 Cup Gluten Free Self Raising Flour (or plain flour, plus 1tsp Baking Powder)
1tbsp Caster Sugar
1 1/2tbsp Vegetable Oil
1/2tsp Vanilla Paste (or extract)
1/2 - 1tsp Mixed Spice (optional)
1 Cup Milk Substitute

Heat waffle press on a medium heat.
Put flour, sugar, oil, vanilla and spice in a bowl.
Pour in the milk substitute.
Gradually mix to a smooth batter with a balloon whisk.
Place 1 tablespoon of batter into the centre of a hot waffle cone press.

Close lid to flatten. Flip pan over after 1-2 minutes.

After a minute on the other side open to check colour.

Keep turning frequently until desired colour reached and crisp when removed.
If they colour too quickly, turn down the heat.

Leave to cool (unless, like me you have boys eating them as soon as they go on the plate!)

Will stay crisp in a tin for upto a week (I only know this as one of the cones I made last week got forgotten about, then we went away and Mini Monster found it still crispy last night!).





Black Forest Cookies

Ages ago I ordered some flavoured icing sugars from Sugar and Crumb, then put them away somewhere and forgot about them. I rediscovered them yesterday while I was looking for something else. 

I thought the black cherry flavour would pair perfectly with the slightly wrinkled cherries in the fridge. You could make them with unflavoured icing sugar too for a more subtle flavour.

100g Dairy and Soya Free Spread
85g Black Cherry Flavoured Icing Sugar (or unflavoured icing sugar)
15g Golden Syrup
20g Cocoa Powder
130g Gluten Free Self Raising Flour
20g Dark Chocolate Chips
120g Chopped Fresh Cherries (or a pack of dried sour cherries)
Put the spread, sugar and syrup in a bowl and whisk until pale and fluffy.

Whisk in the cocoa powder (I find this saves having to sieve it).

Add the rest of the ingredients and mix until well combined.
Place spoonfuls (or ice cream scoops) onto a tray lined with greaseproof paper.
Flatten slightly and bake for 12-15mins at 180ºC.
Leave for a couple of minutes on the tray to firm up before moving to a cooling rack.



Monday, 20 February 2017

Chocolate Sandwich Biscuits (Bourbons)

I still can't drive and for the last few weeks, because of roadworks,  the bus hasn't been running through the village so I'm feeling a bit isolated. I can't just pop out to the shop, so when the boys had been talking about how to decorate my Birthday cake, I had to see what I could find to add to my online food order. I found candles, sparklers and a cake board, but not the wheat free sprinkles I'd been after. But I did spot a pack of biscuit cutters (I have a bit of a weakness for biscuit cutters)... What better excuse than a birthday present to myself!
Biscuits
105g Gluten Free Plain Flour (I used white bread flour)
30g Gluten Free Self Raising Flour
15g Cocoa Powder
60g Caster Sugar (plus extra tsp for sprinkling)
60mls Dairy & Soya Free Margarine
1/2 tsp Vanilla Extract or Paste
30mls Milk Substitute

Cream Filling
100g Icing Sugar
50g Dairy and Soya Free Margarine
2tbsp Cocoa Powder
25g Melted Dairy and Soya Free Chocolate (cooled slightly)

Put dry ingredients in a bowl.
Oops, managed to post this one wrong way up!
Add the margarine (chop if using hard margarine such as Stork).

Rub in margarine until it looks like breadcrumbs.
Add the milk substitute and bring together with a blunt knife.

Use your hand to knead lightly into a smooth ball.
Roll out to about 3-4mm thick and cut into desired shapes.
I sprinkled mine with a little caster sugar for the authentic Bourbon look.
Bake at 180ºC for 12-15mins. Leave to cool on a cooling rack.
Whisk the margarine, cocoa and icing sugar until creamy, add the melted chocolate and continue to whisk until evenly mixed.
When the biscuits are cool, fill with cream and sandwich together.
You don't have to pipe in filling, spreading with a knife works too.
I even managed to sneak one with a coffee before they all got eaten!


Sunday, 5 February 2017

Rhubarb and Polenta Cake

Flicking through this month's Waitrose Food Magazine, I spotted a recipe for Sticky Rhubarb and Semolina Skillet Cake. I'd just bought some new season English rhubarb and scanning through the recipe, thought it looked an easy (ish) one to adapt for MEWS free. 
My Free From version on top of the magazine picture
I can't find an online recipe to give you a link, but I swapped the semolina for polenta, butter for dairy free margarine, yogurt for dairy free yogurt, and did a straight swap to gluten free flour. The only problem I could see being the eggs. I've never successfully replaced more than 1 egg in a recipe, even with egg replacer, and this needed 2! I didn't want it to taste of banana, so tried a combination of pear puree, egg replacer and flax egg. Seemed to work, might try without the egg replacer next time.


I think this might be the longest list of ingredients I've ever posted in a recipe (I usually try to keep it simple), but don't let that put you off.

Syrup
Juice of 1 Orange (Zest it first to add to cake)
125g Caster Sugar
125mls Water

Cake
40g Dairy and Soya Free Margarine
75g Caster Sugar
10 Cardamom Pods (seeds removed and crushed)
400g Rhubarb (cut into 4-5cm pieces)
225g Dairy and Soya Free Yogurt or Creme Fraiche
100mls Olive oil
100g Pear Puree
1tbsp Ground Flax Seed mixed with 2tbsp Water
45mls Milk Substitute
Zest of 1 Organge
160g Polenta
80g Gluten Free Self Raising Flour
1tsp Baking Powder
2tsp Egg Replacer
50g Ground Almonds
50g Caster Sugar (I'm pretty sure I forgot to add this)
30g Pistachio Nuts (Roughly Chopped)

Put the orange juice, water and caster sugar in a small pan. Stir then bring to the boil. Simmer for 5 minutes then set aside to cool (I decided mine was still too runny so put it back on and forgot about it… It had reduced to about half volume and was nice and syrupy by the time I realised).

Melt the margarine in a heavy based, oven proof, frying pan (I new there was a reason to keep the one the handle came off a few months ago!).

Add the sugar and cook for 2-3 minutes. Sprinkle on the cardamom and top with the rhubarb.

Put the yogurt, oil, pear puree, flax seed mixture, milk substitute and orange zest in a jug or bowl and mix.
In a large bowl, weigh out the flour, polenta, ground almonds, sugar, baking powder and egg replacer. Mix together.

Pour in the liquid and mix well. 

Spoon onto the rhubarb and spread evenly over the top.
Bake on the oven at 180ºc for 40-50mins.
Remove from oven, pierce top with a skewer and pour over the syrup. Leave to cool for 5 minutes.
Turn out onto a plate to cool and top with the pistachio nuts.

Delicious served warm with custard.