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.

Amazing Gluten Free Sticky Toffee Cake

I don’t use the word amazing lightly with this cake!

Gluten free baking can sometimes be a bit of a challenge but I can guarantee the success of this cake every time and did I mention versatile…….make double topping, save half  and serve this cake warm with the extra sauce to pour over and a little vanilla icecream if you are going all out!

Makes 16 squares.

Ingredients

200g dates, stoned and  chopped lightly

1 teaspoon bicarbonate of soda

50ml shot of espresso

200mls boiling water

110g butter

175g brown sugar

2 eggs beaten

70g buckwheat flour

80g rice flour

40g coconut flour

2 teaspoons gluten free baking powder

125g walnuts, chopped

75g caster sugar

50g butter

50ml cream

Method

Preheat the oven to180 degrees Centigrade.

Grease an 18cm square tin and line the base with baking parchment.

In a heat proof bowl, measure out the chopped dates, bicarbonate of soda, coffee and boiling water, set aside.

Cream the butter and brown sugar until light and creamy, add the eggs slowly, beating all of the time.

Drain the dates soaking liquid into the egg batter, stir well.

Fold in the flours, baking powder and walnuts.

Spread into the prepared tin and top with the soaked dates.

Bake for 35mins.

While baking prepare the sauce, bring the sugar, butter and cream up to the boil, simmer until the sugar has dissolved.

Once the cake is baked, remove from the oven and stab it all over with a skewer. Pour the hot sauce over the top, ensuring that it is totally covered, and then set aside to cool completely.

Banana Traybake – Gluten Free

This is a super easy recipe that makes a yummy moist gluten free cake.

Lovely as a cake it also goes really really well with custard as a pudding and to be honest, most folk don’t even realise its gluten free!

I use a roasting tin to make this as you need the deeper sides, even as a gluten free cake it rises really well, much to my delight because I’ve made some shockers over the years!

Makes 16-20 pieces.

Ingredients

6 large bananas

300g caster sugar

4 eggs

200g butter, melted

150g rice flour

100g tapioca/arrowroot flour

150g coconut flour

50g buckwheat flour

3 tablespoons gluten free baking powder

90mls milk

100g Demerara/ raw sugar

1 tablespoon ground cinnamon

Method

Preheat the oven to 170 degrees Centigrade.

Grease and line a 30x23cm roasting tin with baking parchment.

Process the bananas and sugar, add the eggs and process again.

Add the remaining ingredients, except the Demerara and cinnamon,  and process to blend.

Pour into the prepared tin.

Combine the Demerara/raw sugar and cinnamon and sprinkle over the top of the cake batter.

Bake in the preheated oven for 35-40mins.

Sit in the tin for 5-10mins before removing and then allow to cool on a wire rack.

Chocolate Chip Muffins – Gluten Free

Extra chocolatey muffins are always popular, the fact that they are gluten free is a massive bonus!

Makes 12.

Ingredients

125g ground almonds

75g rice flour

50g cornflour

50g coconut flour

220g chocolate chips

175g caster sugar

250mls milk

100mls vegetable oil

1 large egg

1 teaspoon vanilla extract

Method

Preheat the oven to 190 degrees Centigrade.

Line a 12 hole muffin tin with paper cases.

Combine the dry ingredients in a large bowl, set a handful of chocolate chips aside to decorate with.

Combine the wet ingredients in a jug.

Pour the wet ingredients into the dry, mix lightly and spoon into prepared paper cases.

Sprinkle with a few choc chips.

Bake for 18mins.

Allow to cool on a wire rack.

Lime Cookies – Gluten and Egg free

I came up with these as we were using lime in our dinner, Pad Thai, and I didn’t want to waste the lovely lime zest!

These little morsels are gluten free,  egg free and lovely and crumbly.

Makes 30.

Ingredients

200g butter, softened

100g caster sugar

200g ground almonds

50g coconut flour

zest of two limes

Method

Preheat the oven to 180 degrees Centigrade.

Cream the butter and sugar.

Add the almonds, coconut and lime zest and beat to a smooth dough.

Roll into small balls.

Place on the prepared tray, use a fork to flatten.

Bake for 10-15mins, keep and eye on them.

Remove and cool on a wire rack.