Baked Pumpkin cheesecake

My Family were keen to have a special pudding for Halloween tomorrow, I decided to have a go at a grain free, lower sugar version of this baked Pumpkin treat. Assisted by my American daughter in law we tasted as we went and think we have come up with a delicious version of Pumpkin cheesecake . Hopefully a reminder of her Halloween celebrations back home in the States.

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Pumpkin Cheesecake 

Base-

150g Pecans

150g Almonds

80g Hazelnuts

4 tbsp unsalted butter

1 tsp cinnamon

1 tsp ginger

maple syrup to taste

topping-

1 can Pumpkin puree 425g ( I used Libbys )

4 x 200g cream cheese ( I used lactose free )

5 eggs

8 tbsp Maple syrup ( I used Waitrose organic no 1 medium )

2 1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

2 tsp vanilla essence

 

Method-

Pre heat oven 175c fan

Use food processor to grind almonds, hazelnuts and pecans to a coarse crumb

( You could use ground almonds and break up pecans by putting in a plastic bag and using a rolling pin to smash them if you don’t have a food processor )

I did each type of nut separately

add cinnamon

 

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melt butter and measure 4 tbsp into bowl

mix together

 

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press into a loose bottomed greased 9 inch cake tin

 

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press down and push up at the edges to make a rim

bake in pre heated oven  175c for approximately 10-15 mins

 

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cool on side

In a clean mixing bowl add pumpkin puree and cream cheese

mix together

add spices Cinnamon, ginger and nutmeg

also add the salt mix well

then add  6 table spoons of maple syrup, taste and check this is sweet enough for you

 

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beat eggs together with vanilla essence

add gradually, almost one egg at a time

mix together well.

pour into cake tin

 

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pop in the oven for between 1 hr to 1.15 mine took 1hr 15 mins

it should be set but have a little wobble and may start to crack on top

 

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cool

and then refrigerate for at least 2 hrs. Over night in the fridge to set completely.

If you can wait that long!

 

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You can play around with the sweetness and spices to make it perfect for you.

 

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Happy Baking!

 

 

 

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Cherry and Almond cake slices

This easy recipe is completely grain free and dairy free too. Lovely sliced into squares and enjoyed with a cup of tea .

 

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Cherry and Almond slices

1 1/2 cups ground almonds

2 free range eggs

1 tsp almond essence

1 cup of halved or quartered glaće cherries  ( I use taste the difference morello cherries from Sainsbury ) or you could possibly try fresh pitted cherries

1/4 cup melted raw coconut oil ( or melted unsalted butter )

2 tbsp maple syrup ( I used Waitrose organic )

1/2 tsp bicarbonate of soda

handful of flaked almonds

Method

Pre heat oven 180c

Put the ground almonds and bicarbonate of soda in a mixing bowl

 

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Add the beaten eggs and melted coconut oil , almond essence and maple syrup

mix together

then add the cherries.

If using glaće cherries wash first and dry and sprinkle with a little ground almonds.

Spoon in to a small square cake tin.

Sprinkle the flaked almonds on top and pop in the oven.

I used an 8×8 square cake tin and lined with baking paper.

This makes thin cake slices, you could use a slightly smaller tin for a deeper slice.

baked very quickly

about 15mins check that it is completely cooked before removing from the oven.

 

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I am constantly surprised by the amount of things that can be baked without using grains, Using ground nuts of all kinds is a healthy choice. Especially good for those with a gluten or wheat intolerance, Coeliac disease or Inflammatory Bowel disease.

 

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There are now many books on the market about removing All grains from our diet.

Wheat Belly and Wheat belly cookbook by William Davis MD make interesting reading.

Happy Baking!

 

Grain free date and nut bread

Wheat belly cook book  by William Davis MD Author of the best selling Wheat Belly makes for a very interesting read. Included are lots of great recipes.

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Today I tried a new recipe for date and nut bread using healthy ingredients like ground almonds, ground flax seeds and chopped pecans.

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Grain free date and nut bread

In a bowl I added ground almonds, ground flax seeds, chopped pecans etc

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and in a separate bowl I mixed eggs , almond milk and melted butter

Then I added the wet into the dry ingredients.

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I mixed carefully and spooned the batter into a greased loaf tin.

I baked the loaf for 40 mins.

 

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It was tough waiting for it to cool down. It was well worth the wait, it was delicious. Really hard to believe it doesn’t contain any grains or yeast.

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more recipes  click  here

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and Facebook here

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isabel’s gluten free sponge mix

Recently I purchased a new savarin cake tin obviously the only thing on my mind was to bake myself a cherry cake as soon as possible in the style of Mary Berry on Bake Off.

 

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I thought this was a perfect opportunity to try out @isabelsfreefrom sponge cake mix. I bought the mix at the Allergy and Free From show in London  All I needed to add was cherries, butter and sugar ( I used a small amount of dextrose ) You can use a dairy free spread if you have a dairy intolerance.

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The instructions were simple and the sponge and added cherries were soon in the savarin tin ready for the oven.

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The mix had a strong vanilla smell when I opened the packet and I did wonder whether the family would like this in the cake. It definitely was a love, hate thing. Some really liked the vanilla flavour while others only tried a small slice commenting on the taste.

I thought the cake had a nice light texture and was very delicious. A real treat ,I found this cherry cake quite sweet as I never normally have icing sugar.

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I was pleased with the results of the icing, I think I will make a similar cake at Christmas at it was a lovely centre piece.

 

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You can buy isabel’s sponge cake mix from Simply free  <click here sponge mix is currently for £1.99

check out the website here isabelsfreefrom.co.uk

Isabel’s sponge cake mix

 

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Lots more mixes available from isabel’s free from including dough balls, pizza mix and baking fix etc from Amazon, Ocado, Simply free

Gluten free Florentines

Inspired by the wonderful Mary Berry I have been trying to perfect a yummy gluten free version of Florentines using just honey to sweeten. The end result is delicious, maybe not quite a traditional Florentine but now probably my favourite biscuit.

 

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Florentines

50g butter

100g raw honey

50g gluten free plain flour

50g mixed peel

25g flaked almonds

25g chopped walnuts

25g glace cherries

70% or 85% dark chocolate ( I used Green and Blacks )

Method

prepare 3 baking trays with baking paper

pre heat oven 160c fan

melt together the honey and unsalted butter in a saucepan gently

 

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add flour, nuts, cherries and mixed peel

stir thoroughly

 

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teaspoon the mixture onto the trays

6 to a tray

 

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make sure they are flattened down

bake for 8-10 mins until starting to go golden at the edges

cool on trays

then carefully move to a wire rack using a palette knife

 

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gently melt 70% or 85% gluten free dark chocolate

 

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using a pastry brush, paint the underside of the florentines with the chocolate

make zig zag patterns on the chocolate using a fork

 

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Fabulous anytime, particularly nice at Christmas

Happy Baking!

 

 

 

 

 

Grain free chocolate and cherry cookies

As its #Chocolateweek I made some very yummy chocolate and cherry cookies and thought I would share the recipe, these scrummy cookies are grain and gluten free.

 

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Chocolate and Cherry cookies

1/4 cup of raw cacao powder ( I use Bon Pom )

2  3/4 cups of ground almonds

1/2 tsp sea salt

1/2 tsp bicarbonate of soda

1/2 cup melted coconut oil ( I always use lucybeecoconut )

1/2 cup raw honey or maple syrup

1 cup coarsely chopped dark chocolate , gluten free ( I use green & blacks )

1/2 cup glace cherries, chopped ( you can use up to 1 cup of glace cherries but I am trying to keep low sugar )

Method

pre heat oven 180c

line a couple  baking sheets

Put ground almonds, salt, bicarb, and cacao powder in a bowl

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add melted coconut oil and honey

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mix well

fold in the chocolate pieces and chopped up cherries

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use a tablespoon to spoon mixture on to the baking trays

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Bake for 10-15 mins. they start to look dry on top and crack slightly.

watch carefully, mine caught in the final moments!

The second time I made these cookies they took 13 mins with fan oven

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still tasted great

leave to cool on the baking trays for 20 mins. they firm up as they cool.

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try not to eat them all in one sitting

Happy Baking

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