Gluten Free Fodder

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Healthy Gluten Free Breakfast Smoothie

This is so quick & easy to make - great if your in a rush in the mornings like myself, making breakfast being the last priority. This smoothie contains gluten free oats, fruits, linseed’s & milk - making it a well balanced breakfast to start your day; being low Gi, full of ‘good CHO’, protein, fibre & very low in fat. I often pop this into a drinks bottle so it is a breakfast on the go. Tasty, healthy, quick & easy, rejuvenating breakfast - perfect!

*Press the heart on the photo for the recipe

0 ♥

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 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.

12 ♥

Gluten Free Creamy Vanilla Cheesecake Cupcakes with Home-made Blackberry Jam Compote

These work great as cupcakes for two reasons; they look cute and it helps with one’s portion size!

They are super simple to make and taste delicious.

Decorate with some home-made jam. Voila!

*Click on the picture for the recipe

27 ♥

Gluten Free Pine Nut Cookies

These are in between macaroons and amaretti biscuits. They contain lemon zest, which really develops the flavour of the biscuits. I adapted this from a Phil Vikery recipe mainly built on roasted almonds & pine nuts, rice flour and meringue.

Crunchy on the outside & chewy on the inside: perfect with a rich coffee!

*Click on the photo for the recipe

25 ♥

Gluten Free Pine nut cookies

Ingredients:

200g flaked almonds
100g pine nuts
280g caster sugar
zest of 1 lemon
3 medium egg whites
pinch of cream of tartar
1/2 tsp vanilla extract
1/2 tsp almond extract

Recipe:

Preheat the oven to 160˚C (conventional oven) & line a baking tray with parchment.
Place the almonds & pine nuts in a baking tray and brown them for 10-12 minutes or until golden. Once removed allow to cool and reduce heat to 150˚C.
Once cooled place the almonds, pine nuts & rice flour into a food processor & blitz to a fine consistency. Place into a mixing bowl with 115g the caster sugar and lemon zest and mix well.
Whisk the egg whites with the cream of tartar until light & foamy; add the remaining caster sugar & whisk until creamy & glossy (do not overbeat). Fold the meringue mixture into the nut mixture alongside the vanilla & almond extract.
Using two wetted tea spoons; mould the mixture into small mounds and place onto the lined baking tray. Pat each mound down & bake for 15-20 minutes or until golden brown. Remove & transfer to a wire rack.

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