Tag Archives: vanilla extract

Date And Vanilla Squares

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These have been in the boys lunch boxes this week and have been very popular as their sweet treat!

As a gluten, nut, egg and dairy free treat these are fab as they are no bake and all you need to do is whizz the ingredients and squish them into a prepared tin.

Ingredients

200g pitted dates

100g sultanas

50g shredded coconut

1/2 teaspoon vanilla extract

2 teaspoons coconut oil

Method

Line a square 18cm tin with baking parchment.

In a food processor, process the dates and sultanas, followed by the coconut and finally the vanilla and coconut oil. Allow the mix to begin to come together while you process.

Tip the date mix into the prepared tin, top with another piece of baking parchment and using the back of a spoon, squish into the edges with the parchment between the spoon and dates.

Pop the tin into the fridge and cool for an hour before cutting into squares, wrap the portions in baking parchment and keep in the fridge.

 

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.

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!

 

Peach Frangipane Cake

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Peaches are in season again so we have been having them in everything from salsas and salad to cakes and muffins.

This cake is gluten free but looks and tastes like a regular cake I think. By placing the fruit on the bottom I don’t have to worry about it sinking either!

This cake can be jazzed up with a dollop of double cream to make it more of a dessert if desired with maybe a little fruit salad on the side.

Ingredients

150g butter, at room temperature

150g caster sugar

3 eggs, beaten

2 teaspoons vanilla extract

200g ground almonds

80g tapioca, arrowroot flour

80g glutinous, sticky rice flour

1 tablespoon gluten free baking powder

2 peaches, cut in to thin wedges, around 18-20 per peach

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 23cm spring form tin.

Lay the peach slices on the base of the prepared tin.

Cream the butter and sugar until pale.

Slowly add the egg, followed by the vanilla.

Add the almonds, flours and baking powder, mix well and spoon on top of the peaches.

Level the cake batter.

Place in the oven, middle shelf, and bake for 40mins.

Allow to cool for 20mins in the tin.

Turn over, fruit side up, onto a cooling rack, remove the cake tin base and paper.

Allow to cool completely.

Chocolate Chip Muffins – Gluten Free

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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.

Coconut Shortbread

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I grew up with this shortbread on the biscuit barrel regularly.

Mum always baked it in a tin, marked with a knife into wedges and using fork prongs to make a decorative pattern. This quantity makes four wheels.

The boys like biscuits rather than wedges, go figure, so I now roll the dough by hand and then roll it in coconut.

You can freeze the unbaked dough, I roll it into a fat sausage, double wrap in cling film and label. To bake, allow to defrost, roll the entire sausage in coconut and then cut slices and bake as below.

Makes around 36-40 depending on size.

Ingredients

450g butter, at room temperature

225g caster sugar

450g plain flour

225g desiccated coconut, plus extra

225g cornflour

2 teaspoons vanilla extract

Method

Preheat the oven to 160 degrees Centigrade.

Line three baking sheets with baking parchment.

Cream the butter and sugar.

Add the remaining ingredients and beat to form a dough.

Pour a little extra coconut into a bowl.

Take a small piece of dough, size of a ping pong ball.

Roll it into a ball, roll it in the coconut and then gently flatten with your hand, place on the prepared baking sheet.

Repeat until all the dough is used, pop the first two trays into the oven and bake for 20-25 mins., keep an eye on them!

Once they are golden brown, allow to cool for 5mins and then remove to a cooling rack to cool completely, store in an airtight container.