Tag Archives: almond meal

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.

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Almond And Raspberry Muffins

These little muffins are a delight, no one can guess that they are gluten free and they are definitely very moreish!

This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.

Ingredients

150g ground almonds/almond meal

30g coconut flour

50g cornflour

40g buckwheat flour

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

120g raspberry jam

Method

Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.

In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.

In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.

Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.

Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.

Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.

Allow to cool a little on a wire rack, they are delicious still warm from the oven.

Gluten Free Pizza Bases

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Over the years I have tried out a few gluten free pizza base recipes but nothing ever seemed to work particularly well so I just avoided pizza after a while.

Now that my youngest has coeliacs too I really needed to get pizza back on the menu and this is the best base according to him! More of a deep pan pizza than thin crust,  it freezes well and we find it best to let it cool a bit before eating to avoid it snapping in the middle of the slice of you are using your hands or you could just use cutlery!

Please excuse the overload of toppings, the boys get to make their own pizzas and and meat features heavily!

Makes two 25cm pizza bases.

Ingredients

150g ground almonds or almond meal

100g chickpea flour

40g LSA, ground linseed, sunflower and almond

2&1/2 teaspoons gluten free baking powder

280g plain Greek yogurt

4 eggs

1/2 teaspoon salt

Method

Preheat the oven to 200 degrees centigrade and place a roasting tin on the bottom shelf. Boil a full kettle of water.

Line two pizza trays with baking parchment.

Take two bowls and place the egg yolks in one and the whites in another.

To the yolks add the almonds, LSA, chickpea flour, baking powder and yogurt, beat until you have a creamy consistency.

Whisk the egg whites and salt until forming stiff peaks, gently fold one third of the egg whites into the yolk mixture. Add the remaining egg white, folding in gently.

Pour the batter onto the prepared tins, spreading with the back of a spoon to form the pizza discs.

Take the kettle and fill the roasting tin half way with boiling water.

Place the pizzas in the oven and bake for 10-12 minutes until risen and coloured.

Top the pizzas and return to the oven for 10-15 minutes until the toppings are cooked.

Vanilla Macaroons

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A rather old fashioned recipe but great for baking ahead for the holidays and did I mention gluten free and dairy free!

Makes 40.

Ingredients

220g ground almonds

350g caster sugar

4 egg whites

1 teaspoon vanilla extract

a little Demerara or raw sugar

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Weigh the almonds and sugar into one bowl.

In the other, whisk the egg whites to stiff peaks, add a tablespoon of sugar, from the other bowl, and whisk until glossy.

In batches, fold the dry ingredients and vanilla extract into the egg whites.

Using a couple of teaspoons, spoon small scoops of macaroon onto the baking sheets, spaced well apart.

Bake in the oven for 15-18 minutes.

Allow to cool a little on the baking sheet before moving to a rack to cool completely!