Tag Archives: vanilla

Coconut And Chocolate Squares

Another sweet treat was required this weekend for cricket morning tea so, introducing one of the easiest sweet treats to make with no baking required.

Makes 30-50 pieces depending on how you cut them up.

Ingredients

600g desiccated coconut

420g icing sugar, sieved

2 x 395g condensed milk

2 teaspoons vanilla extract

1/2 teaspoon apple cider vinegar

50g plain chocolate, I use 70% cocoa 

Method
Line the base and sides of  a large roasting tin with baking parchment.

In a very large bowl, weigh out the coconut and sifted sugar, stir to combine.

Now add the condensed milk, vanilla extract and cider vinegar.

Using your hands, mix really well.

Pour the coconut mixture into the prepared tin and push down with the back of a silicone spatula to flatten it out evenly.

Melt the chocolate carefully in the microwave and drizzle over the coconut base.

Pop the roasting tin into the fridge for three hours and then remove the paper and cut into squares.

I keep this in the fridge here as we are in summer but if you are in a cooler climate, in the cupboard is fine.

Almond And Cherry Mini Cakes

With the start of cricket season here in Western Australia it is time to get back to baking for the shared morning teas when the boys play matches at their home ground.

These are lovely sweet treats that disappear quickly. Any leftovers freeze very well and are perfect for school lunch boxes.

Makes 48 mini cakes.

Ingredients

150g ground almonds, almond meal

140g gluten free plain flour

80g caster sugar

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

1 teaspoon vanilla extract

140g cherry conserve

Method

Preheat the oven to 170 degrees Centigrade. Line 2 x 24 hole mini muffin trays.

In a large bowl, combine the ground almonds, flour, sugar and baking powder. Give it a whisk to get rid of any lumps.

In another bowl combine the butter, yogurt, egg, milk and vanilla extract.

Pour the wet ingredients into the dry and begin to fold in, don’t over mix it.

Spoon the conserve into the batter in dollops and then fold in gently.

Spoon into the prepared cake tins.

Bake for 17-20minutes. Allow to cool on a wire rack.

Gluten Free Rhubarb Muffins

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I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.

Muffins are also well eaten in this house!

Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!

Ingredients

300g ground almonds

1 tablespoon gluten free baking powder

75g caster sugar

4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices

4 eggs, beaten

100g butter, melted and cooled

2 tablespoons milk

1 teaspoon vanilla extract

Method

Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.

In a large bowl combine the ground almonds, baking powder and sugar.

In a jug combine the eggs, butter, milk and vanilla extract.

Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.

Spoon into the prepared muffin tin.

Bake for 35-40 mins until risen and browned.

 

 

Gluten Free Apple Slice

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This is a hard sweet to define, adapted from a cake recipe but actually lovely warm with cream or ice cream too.

As it is quite crumbly by nature I also use it to make apple pie ice cream if there is any left over.

Ingredients

120g butter, melted

400g caster sugar

2 eggs

1 teaspoon vanilla extract

150g ground almonds

100g brown rice flour

2 teaspoons gluten free baking powder

3 teaspoons ground cinnamon

4 apples, peeled, cored and diced

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line a 30cm by 15cm cake tin.

Whisk the butter, sugar and eggs in a large bowl.

Add the ground almonds, brown rice flour, baking powder, cinnamon and apples, mix well.

Spoon into the prepared tin, spreading it right up to the edges.

Bake for 40-45 minutes.

Allow to cool in the tin.

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.