Gluten Free Fodder

Gluten Free Fodder //
Registered Dietitian and coeliac sufferer.
A collection of gluten free recipes. All food & images on this blog are of my own creation unless stated otherwise. **Hover over the images and click on the heart to access a recipe.
Check out the Gluten Free Fodder blog: http://glutenfreefodderblogger.tumblr.com/ //
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Gluten Free Fodder Hazelnut and Cranberry Breakfast Muffins

I don’t know about you, but I find it really hard to find gluten free breakfast options in the mornings. These are great because they are not too sweet and a joy to have in the morning with your preference cup of caffeine. They are freezable and defrost quickly so great to grab on the go and eat in the office. Easy to make; a must try.

*Press the heart on the photo for the recipe

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Gluten Free Carrot Cake Cupcakes with Orange and Cinnamon Frosting

Carrot cake is a classic, which are made a tad more special surrounding in pretty cupcake cases. These are fabulous in the summer, especially with the fresh frosting, so the cakes are not so heavy. Not only a tea time cake, but a nice edition for many special occasions.

*Press the heart on the photo for the recipe

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Gluten Free Peanut Butter, Chocolate and Fudge Cookies

This recipe is courtesy of Phil Vikery. It is so simple to make and doesn’t require flour anyway. Every Time I have made these they are grabbed incredibly quickly. A must try, especially fun to make with the kids.

*Click on the photo for the recipe

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Gluten Free Peanut Butter, Chocolate and Fudge Cookies

Ingredients
1 egg
80g caster sugar
125g crunchy peanut butter
two pinches of chilli powder
40g fudge; finely chopped
40g dark chocolate

Recipe

Preheat an oven to 180˚C and line baking trays with baking paper.
Place the eggs and sugar in a bowl and whisk with a fork. Add the peanut butter and chlli powder and mix well. Add the fudge and chocolate and mix well.
Spoon heaped dessertspoons of the mixture onto the baking trays and pat down with a spoon.
Bake for 12-14 minutes. Place the cookies onto a wire rack to cool.

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Gluten Free White Chocolate & Cranberry Oaty Flapjacks

It is often misunderstood that flapjacks are rather healthy, which is most certainly not the case with the main ingredients being butter, sugar and syrup. However these indulgent gluten free flapjacks are easy to make, a nice change from the classic gluten free chocolate brownies found everywhere and are found to be devoured almost immediately.

*Click on the photo for the recipe

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Gluten Free White Chocolate & Cranberry Oaty Flapjacks

Ingredients
175g butter
175g golden syrup
175g muscovado sugar
350g pure gluten free oats
100g white chocolate roughly chopped
Almonds to decorate

Recipe

Preheat the oven to 150˚C. Oil a square baking tin.
Melt the butter, golden syrup and sugar in a pan. Once resembling a liquid remove from the heat and stir through the gluten free oats, ensuring thoroughly mixed. Roughly stir in the white chocolate chunks.
Transfer the mixture to the prepared baking tin and ensure evenly spread, patting down the top. Decorate with almonds in your choosing pattern.
Bake for 40 minutes. Remove and let cool in the tin. Once cool removed and slice into bars. Enjoy with a cup of tea or coffee.

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Gluten Free Parmesan, Garlic & Sage Scones

These are rather scrummy, and before you know it you have eaten 5! A lovely gluten free alternative, which is savoury for a change. A great snack, or food to accompany dishes such as salads. The results are always the same; very easy to bake and a brilliant addition to a picnic!

*Click on the photo for the recipe

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Gluten Free Parmesan, Garlic & Sage Scones
Ingredients
6 Cloves of Garlic
300g Gluten free flour (e.g. Doves flour mix)
75g Butter
Pinch of Salt
2 tsp Xanthan Gum
3 tsp Baking powder
2 Medium eggs
2 tsp dried sage
50g Parmesan (finely grated)
125ml skimmed milk
Skimmed milk for brushing.
Recipe
Preheat the oven to 200˚C/gas mark 6.
Firstly roast the garlic in wrapped foil for 20 minutes. Remove the skins and crush what should be creamy garlic.
Reduce the oven temperature to 180˚C/gas mark 4.
Place the flour, butter, salt and xanthan gum in a bowl and rub together until you have the consistency of fine breadcrumbs (similar to a crumble mix). Add the baking powder, eggs, sage, cheese, milk and roasted garlic and use your hands to mix together to form a dough.
Dust a work surface with cornflour and gentley roll out the dough to 2-3cm thick. Using a circular cutter, cut out 10-12 scones. Place on baking trays. brush with milk and bake for 10-15 minutes.
Once cooked, remove from the oven and cool on a wire rack.
Cut in half with a spread of butter to serve.
*Recipe: Phil Vickery - Seriously Good Gluten-Free Baking.

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