What do you do when you have an insane amount of blueberries in the fridge and have no idea why? Make blueberry muffins of course!
Essentially, this recipe was created using the framework of an online recipe I found and ingredients I had in the house (now is not the time to be pottering around the shops after all), but I love a bit of recipe tinkering. Don’t you?
Prep time:10 minutes
Cook time:20 minutes
150g rice flour
1/4 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch fine salt
50g caster sugar
2 tbsp soft brown sugar (if you don’t have this, you can use muscavado, dark brown, or just add an extra 2 tbsp of caster sugar)
120ml milk soured with 1/2tsp lemon juice (you can use any milk you like; I used Rebel Kitchen Mylk and if you have buttermilk, use this instead)
4 tbsp coconut oil, melted and cooled a little. (You can use unsalted butter or any other dairy free alternative you prefer)
120g blueberries (fresh or frozen, I prefer fresh)
1 tbsp granulated sugar for sprinkling (optional)
VE Day Cake
This recipe is inspired by the cakes that would have been eaten on VE Day. Communities would have saved up their rations and shared them with their neighbours in order that a food-filled celebration could take place. Though the years following VE Day would mean austerity for all, the street parties that took place on this day were at least for this one day, filled with food, love and laughter.
Eggs had been rationed so much that they couldn’t be used, so I’ve done the same here. This cake is easily made vegan by replacing the butter with a vegan alternative and plant-based milk is also very easily substituted. I would suggest oat.
I made a video of the making of this cake which I have included below. Enjoy. Make the cake, don't worry that it doesn't look pretty - it's not meant to, just celebrate VE Day and don't forget all those we lost during WWII.
MAKES 1 x 20cm SPONGE
PREP TIME: 10 minutes
COOKING & COOLING TIME: 1 hour
For the sponge:
110g sugar (caster or granulated will work here)
50g soft unsalted butter
½ tsp vanilla extract
125g gluten free plain flour
100ml whole milk
½ tbsp apple cider vinegar (or use white wine vinegar if you don’t have cider)
15ml hot water
1 tea bag (I use earl grey, but English Breakfast will work too)
1 tsp bicarbonate of soda
½ tsp baking powder
¼ tsp xanthan gum/psyillium husk
For the icing:
200g icing sugar, sieved (sorry)
Lemon juice (fresh or plastic whichever you have)
Small cup of black Tea (whichever you used in the sponge)
A long while ago, before I became gluten-free, before I met my OH and opened a restaurant, I had a very small kitchen in Surrey and made cookery videos. I think it's definitely something I will start doing again, though the set up can be a little onerous at times. Especially when the best place to film is your dining room and therefore you have to get everything set up on the dining table etc. - not ideal! Anyway, I digress. I used to make these cute little cinnamon biscuits (which are very popular in the US) quite regularly as they are not only super easy to make, they are utterly fantastic with a good cup of coffee (or cuppa joe to quote our American friends). I made a video of the making of these, and thought I would provide the gluten-free recipe here, as the video shows a "regular" version. I've made these very recently, as, whilst we are in lockdown, having time to really indulge in a little Hygge / Fika is definitely something I'm really loving.
150g gluten free plain flour, or any GF flour of your choice
1/2 tsp gluten free baking powder
1/4 tsp xanthan gum
100g caster sugar
1 tbsp coffee mate (I know, weird, right! This can be omitted if you don't have it, but it adds a lovely creaminess to the cookies)
30g butter, melted & cooled
1/4 tsp ground cinnamon
FOR THE COATING:
1tbsp caster sugar
1/2 tbsp ground cinnamon
Change up the spices if you fancy it - ginger works a treat, as does mixed spice!
A while ago I posted a recipe for Cinnamon Buns, and, although it was a pretty good recipe then, I've been trying to create one that was closer to the rolls I remember from before I was gluten free. Now, whilst these still aren't quite the same, they are a pretty decent take. Using gluten free flour with as high a protein content as you can is key here - it's why bread flour makes such great bread; it has a high protein content and when it's wheat based, it, of course, produces a lot of gluten. We can't replicate that with GF flours, but we can give our bakes a lot more structure by using these sorts of flours. I use pea flour in this recipe combined with rice- and corn flours, but you could use quinoa flour, oat flour or amaranth flour if you have them. I would recommend adding a little rice flour if you use one of these more savoury style flours to ensure your cinnamon buns have the right level of sweetness.
I will also try to add a short how-to style video to my YouTube and IGTV channels for these (if I can figure out how to make them work!)
For the Dough:
180ml warm milk
7g sachet of instant yeast
65g granulated sugar
2 eggs (room temp)
50g unsalted butter (melted)
375-450g flour (depending on the flour used). I used a mixture of 250g pea flour, 125g rice flour & 75g cornflour
½ tsp fine salt
1 tsp xanthan gum or psyllium husk (whatever you have)
For the Filling:
140g brown sugar
1 ½ tbsp ground cinnamon
50g very soft unsalted butter
For the Icing:
150g icing sugar
2tbsp warm water
These are a great Easter-time treat, or just a treat in general, as right now I think we need all the treats we can get!
You know you're a gluten-free baker of a certain age when just a few of your storecupboard staples are coconut flour, coconut syrup and cacao nib. I worry I'm becoming one of those "Posho" type chefs we are taught to despise, but the problem is, if you're gluten-free, you have to find different flours to work with in order to make recipes work. I, of course, want to make gluten-free cake accessible to everyone, and all the ingredients I use are easy to obtain (and hopefully not too cost prohibitive) but there are some times when only coconut flour will do!
So this recipe, borne out of a need to use up 3 rather sad rapidly darkening bananas and a love of banana bread of Brobdingnagian proportions, was created. I am also currently utterly obsessed with this Bali Nutra coconut syrup which adds an almost caramel treacliness to the finished loaf. This recipe marries together flavours you might be more familiar with in a cocktail, but I think they work here so perfectly. A dense and satisfying loaf cake which is both subtly sweet and enticingly nutty. Whilst I am not a vegan, I have provided vegan substitutes below as this recipe is too delicious not to share with everyone. It's like I always say... "let them all eat cake"!
4 tbsp coconut oil, melted
1 egg (or the equivalent of egg replacer)
50ml coconut syrup (I used Bali Nutra)
4 tbsp natural yoghurt or dairy-free yoghurt
3 ripe bananas, mashed
150g coconut flour
165g gluten-free plain flour
1 tsp gluten-free baking powder
15g cocoa powder (I used Food Thoughts)
100g coconut sugar
50g dark chocolate chips (check the chocolate you are using is suitable for vegans if you are making this vegan)
10g cacao nib
3 tbsp coffee, cooled
Pinch free-flowing salt
NB: This is a stock photo, as I annoyingly didn't have time to photograph this loaf before it was consumed by a horde of hungry BBQ-goers
After a slightly boozy chat about brownies with some of my favourite foodie friends a little while ago, I spent ages thinking about how versatile these gooey traybakes are. So simple to make and incredibly satisfying to eat, the humble brownie really is what I would deem a superfood!
As if to solidify my thoughts on how truly fantastic they are, a few days ago my sister sent several photos to our family WhatsApp group of her children making brownies, and this then inspired my dad to have a go himself. He wanted a recipe that he could try that he knew I could eat so he sent me a text to ask if I had a recipe. "Of course I have a recipe!" was my immediate response, and proceeded to send it over to him. I realised at that moment that while I have posted a video on my YouTube channel of me making these delicious dense delights, I hadn't actually posted the recipe here! How could I be so silly!?
So, here it is, in its full chocolatey glory...
150g unsalted butter
150g dark muscovado sugar (or 75g each of light muscovado and dark brown sugar)
150g golden caster sugar
75g Food Thoughts cocoa powder
125g gluten free plain flour
25g raspberry powder
1 tsp bicarbonate of soda
¼ tsp xanthan gum
75g chopped chocolate of your choice (dark or milk preferably)
75g chopped hazelnuts (or any nut of your choice)
*you can also add dried fruit, and use caster sugar instead of the dark sugars if this is all you have*
I like old stuff. I'm a vintage girl and constantly inspired by things from the past. The inspiration behind these crackle cookies is, not surprisingly, Black Forest Gateau. Whilst I am not going to lie to you and say that eating these cookies is like eating a Black Forest Gateau, they do, for me, conjure up the same sense of nostalgia. The dried cherries give these little nuggets a delicious sourness which works so well against the heady hit of chocolate. They are not overly sweet, but with their prettily pink dusting of cherry powder, they have just enough to indulge your sweet tooth.
I use Food Thoughts products as I believe they give a superior flavour, however, feel free to use whatever you have in your store cupboard.
Total time to make: 30 minutes
Easter for me is about treats. Hot cross buns slathered with butter, cake and Easter eggs, and more chocolate than you can shake a stick at.
When I started thinking about what I wanted to make for my Easter treat this year, gluten-free hot cross buns were up there, but I really wanted to encompass everything I love about Easter into one delicious treat, which is where this recipe came from.
These cupcakes are beautifully chocolatey with a gorgeous hit of hot cross bun spice. Topped with vanilla buttercream and some candied peel they really do scream Easter.
For the cupcakes
For the icing
You can watch the video of me making them here.
Give them a go, and let me know how you get on!
First of all, I must point out that the image here is not one of mine. I made these cinnamon buns and they were scoffed before I could photograph them!
I wanted, therefore, to create my own gluten-free version of these Norwegian treats. I love the recipe I have created, but like everything I do, they will continue to be a work in progress, so if I do find that I hone this recipe further, I will, of course, post an update for you all. But, in the meantime, please give these delicious cinnamon-scented delights a go and let me know how you get on!
For The Dough
For The Filling
I was published again this month in Vintage Life magazine, and while it's an utter thrill to see my articles and recipes in print, this time around I'm rather disappointed (and it's not the first time...) The article I wrote has been shortened without me being asked first and the recipe sadly has been misprinted. I am therefore providing both the full article (Read that here) and recipe here. I hope you enjoy it!
200g gluten-free self-raising flour
225g soft unsalted butter
225g caster sugar
1 large lemon, zest only
1-2 tsp lemon extract
250g soft unsalted butter
200g icing sugar, sieved
3 tbsp apricot jam
200g ready-made marzipan
Icing & decoration:
1kg white fondant icing
Food colouring of your choice (I would suggest yellow)
1-2 tsp Lemon extract
100g dark chocolate
KC Orange Cake
Cinnamon Buns 2.0
Easter Spiced Cupcakes
Chocolate & Raspberry Brownies
Banana, Coconut & Chocolate Loaf
Blueberry & Cinnamon Muffins