Category Archives: Egg free

Double Choc Gluten Free Biscuits

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These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.

Ingredients

220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.

Gluten Free Almond and Vanilla Biscuits

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These are what happens when I’m trying to make gluten free biscuits that taste like “real” biscuits! With the Commonwealth Games in Glasgow I was getting a little homesick, so, initially I thought about making some gluten free shortbread but while going through my recipes I found an old recipe for melting moments. These have a little bit of each in them. Very “short” due to the cornflour but the almonds give more structure, more like a shortbread.

The first time I made these I blind tested them on the boys, they were full of praise and doubted I was telling the truth when I said they were gluten free.

This recipe makes 12 biscuits but I can guarantee they won’t last long!

Ingredients

110g butter at room temperature

55g caster sugar

60g cornflour

100g ground almonds

1/2 teaspoon vanilla extract

Icing sugar

Method

Preheat the oven to 180 degrees Centigrade.

Line a baking sheet with baking parchment.

Cream the butter and sugar, I use a food processor to make these.

Add the cornflour, ground almonds and vanilla.

Using your hands, roll walnut sized balls of the mix in the icing sugar, the icing sugar acts like flour and stops the mix sticking to you too much!

Place well apart on the baking sheet, use a fork to flatten a little.

Bake for 20-25mins until lightly golden.

Cool for 5 mins on the tray and then move to a cooling rack.

Rice Pudding

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Old fashioned maybe but well worth making.

Try to have this in the oven when you have a slow roast or something similar in, saves on power and you get two courses instead of one!

This serves four, consider doubling it for cold rice pudding the next day.

Gluten free, egg free and wheat free.

Ingredients

75g arborio rice

55g caster sugar

20g butter, chopped into small pieces

1.2l full cream milk

1 teaspoon vanilla extract

Method

Preheat the oven to 150 degrees Centigrade.

Grease an oven proof dish.

Pour in the rice, sugar, butter, milk and vanilla, stir well.

Pop in the oven uncovered.

Stir every half hour for 1 hour and then leave to its own devices for 30mins.

It is ready when the rice is really creamy and there is a light brown skin over the top.

Flapjack

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My boys LOVE flapjack!

Today I decided to teach my eldest the secrets of flapjack making, it’s so easy I thought we would be on to a winner.

Unfortunately, he went outside to play and left the oven timer in the house so the first batch was incinerated, as I often get distracted and burn stuff I really couldn’t complain!

The second batch worked a charm and he has sampled a fair amount of it already.

This is wheat free but please be aware that there is still gluten in the oats so this is not gluten free.

This makes 24 squares.

Ingredients

225g butter

75g syrup

100g brown sugar

125g granulated sugar

275g porridge oats

Method

Preheat the oven to 160 degrees Centigrade.

Grease and line a 30 by 23cm roasting tin.

In a large pan melt the butter, syrup and sugar.

Once melted, take off the heat and stir in the oats, make sure they are all well mixed.

Tip into the prepared tin, push out to the edges and level out.

Bake for 30-35mins.You are aiming for golden brown, much darker and you will break a tooth on it so keep a close eye on it.

Remove from the oven and let sit for 10mins, mark out your portions and allow to cool completely.

Once cool cut into squares and store in an airtight container.