Category Archives: Pudding

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.

Chocolate And Peanut Butter Brownies

Gluten free decadence here! 

If you don’t do peanut butter chips you can happily swap them for chocolate chips of omit them completely, this recipe will still work.

Makes 16 pieces.

Ingredients

125g butter

125g 70% coco solids chocolate

330g caster sugar

115g ground almonds/almond meal

1/2 teaspoon baking powder

3 eggs

1 teaspoon vanilla extract

100g peanut butter or chic chips plus extra for topping

Method

Preheat the oven to 160 degrees Centigrade. Grease and line the base and sides of an 18cm square cake tin.

Melt the butter and chocolate, using a bowl over a pan of water or I just do it carefully in the microwave.

Weigh out the sugar, almonds and baking powder in a large bowl.

Whisk the eggs in another bowl and whisk in the vanilla extract.

Now, pour the wet ingredients into the dry and fold them in.

Spoon the batter into the lined tin, sprinkle over a few more chips and bake for 35 minutes.

Allow to cool a little in the tin before removing.

Homemade Honeycomb


Sometimes a treat is in order and this is certainly a treat! 

We happily eat this as is but if you want to be really decadent, drizzle a little melted dark chocolate over the honeycomb, then it really is “to die for”! I like to crumble it a little and sprinkle it over vanilla ice cream too, yum!

You need to move briskly when making this so have the bicarbonate already measured out and the baking sheet lined, use a medium to large pan as the honeycomb rises rapidly as soon as you add the bicarbonate and whisk it in.

Makes a slab, 25 x 15cm.

Ingredients

1 tablespoon honey

175g caster sugar

70g liquid glucose

2 tablespoons water

2 teaspoons bicarbonate of soda

Method

Line a baking sheet with baking parchment.

Measure the honey, sugar, glucose and water into a pan.

Heat the pan over a high heat, do not stir! Just swirl it around a bit if you must move it.

Using a sugar thermometer, watch the temp rising, as soon as it hits 150 degrees Centigrade, take it off the heat and whisk in the bicarbonate of soda.

Immediately, tip onto the prepared tin and leave to cool and set.

Break into shards to serve.

The honeycomb will keep in an airtight box for a few days if you have any left!

Chestnut And Chocolate Cake

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This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.

 

Chocolate And Cherry Cake

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This is a super moist cake that combines the classics of chocolate and cherry without any gluten or dairy!

I realise that adding cooked quinoa might seem very odd but it really does help here to keep the shape and certainly adds its own nuttiness.

I tend to cook a bigger quantity of quinoa, using some for a salad and reserving some for this cake.

I didn’t ice this cake as it’s for the school lunch boxes, just a little icing sugar over the top.

Ingredients

100g quinoa

250mls water

4 eggs, seperated

150g caster sugar

1 tsp vanilla extract

3 tablespoons cocoa powder

100g ground almonds

2x 415g tins cherries, drained and patted dry

Method

Preheat the oven to 190 degrees Centigrade. Grease and line a 24cm ring cake tin.

Pour the quinoa into a pan, add the water, cover with a lid and bring up to the boil and simmer, covered for 13-15 minutes. Leaving the lid on, allow to sit, covered, for 5 minutes and then allow to cool.

Beat the egg yolks and sugar until pale and fluffy.

Fold in the vanilla and cocoa followed by the cooked quinoa and ground almonds.

With clean beaters, beat the egg whites until forming stiff peaks.

Gently fold a couple of tablespoons of egg white into the yolk mix, then gradually fold in the remaining egg white in three or four stages.

Sprinkle one third of the cherries over the base of the prepared tin.

Spoon over half of the cake batter, spreading it out gently.

Top with a third of the cherries again and the remaining cake batter. Sprinkle over the last cherries and pop into the oven.

Bake for 45 minutes until the edges of the cake are coming away from the pan.

Allow to cool for 5 minutes in the tin and then tip onto a baking rack to cool completely.

Vanilla Crepes

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As my youngest has recently been diagnosed with coeliacs/celiacs I am back to experimenting with gluten free baking again.

We had these crepes, spread with a little softened salted butter and a drizzle of maple syrup. Brilliant for breakfast, dessert or as we had them for an afternoon tea treat.

Makes 24. If freezing, seperate each crepe with a piece of baking parchment so you can just peal off what you need.

Ingredients

225g buckwheat flour

50g caster sugar

4 eggs

400mls milk

150mls water

1 teaspoon vanilla extract

30g butter, melted

softened salted butter and maple syrup to serve

Method

Put your crepe pan on to heat over a medium to low heat.

In a large bowl, combine the flour and sugar. Make a well in the centre.

In a jug, whisk the egg, milk, water and vanilla. Slowly whisk in the melted butter.

Take your whisk and as you pour the liquid into the dry ingredients slowly draw the flour in from the sides to avoid lumps.

Pour just enough batter into the hot pan to allow you to swirl it round and cover the base of your pan.

Cook until the top looks dry and the edges are beginning to colour.

Flip over and cook the other side for a few seconds, just to colour it up a little.

Tip the crepe onto a plate, cover with a clean, dry tea towel and continue making the rest of the crepes.

Australia Day Berry Pavlova

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I know that there is an ongoing argument about whether the pavlova comes from Australia or New Zealand but for the purposes of a gluten free dessert on Australia Day I claim it as ours!

You can make the meringues the day before but they need to be stored in an airtight container.

Serves 8-10.

Ingredients

4 large egg whites

220g caster sugar

400mls cream

500g fresh strawberries, hulled and halved

125g fresh blueberries

Method

Preheat the oven to 130 degrees Centigrade.

Take two pieces of baking parchment and draw around a dinner plate to give you a 26cm circle on each piece of paper.

Turn the paper over so the pencil mark is on the base and place each sheet onto a baking sheet.

Beat the egg whites in a clean bowl until forming stiff peaks.

Gradually add the sugar, around two teaspoons at a time, beating each addition in very well.

Once all of the sugar has been added, use a spatula to spoon half of the meringue onto the first sheet of prepared parchment, carefully spreading up to the line, I don’t do a precise spread and I like to have it a little uneven around the edges!

Bake the meringues in the oven for 90-120minutes, when they are cooked they will lift off the baking parchment easily.

Allow to cool completely on the baking sheets.

To assemble the pavlova, or pav as we call it, whip the cream until forming soft peaks.

Place one meringue on the serving plate, spread over half the cream and top with just under half of the fruit.

Top with the remaining meringue, again spread the cream and sprinkle over your fruit.