My review of Jamie Oliver’s Sweet potato Muffins a gluten free version

Here is the recipe for Jamie’s > Sweet Potato Muffins

I used Doves farm gluten free self raising flour as I can’t eat onions I left the spring onions out of mine. Next time I make them I would add more seasoning to mine.

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The muffins were very easy to make but the sweet potato grating took a while

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my bowl wasn’t really big enough!

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I managed to fill 15 muffin cases

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I loved the idea of adding sunflower seeds and poppy seeds. I added far more parmesan than Jamie suggested. I love cheese!

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They baked for 50 mins

I found them very damp inside straight after baking, but once completely cooled they were much better.

They will make a good breakfast alternative. I will freeze most of mine and refresh in the microwave or a hot oven when needed.

Why not give them a go!

Try these muffins too

Recipe – Gluten free Courgette and Feta muffins

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Recipe – Gluten free bacon and cheese muffins

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Gluten free Patisserie for Bake Off

Today is Patisserie week on The Great British Bake Off . For this weeks challenge the contestants have to make 24 Cream horns for the signature challenge.  Mokatines are the technical challenge these are squares of genoise sponge with coffee buttercream and two types of icing. The show stopper is religieuse a l’acienne Three tiered choux pastry eclairs filled with creme patisserie.

 

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I’m sure they will look a lot better than these!

click here to find out more about > The Great British Bake Off

 

I decided to make some of my gluten free choux pastry buns today to munch along with the show

Chocolate Choux buns makes about 9 large buns

( double the recipe if you are making a family show stopper )

75g gluten free plain flour I used Doves Farm

60g unsalted butter

2 large eggs

150g water

gluten free chocolate I use Green and Blacks 70%

extra thick double cream

 

Method

pre heat oven 220c

put the water and butter in a saucepan over a medium heat

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melt butter in to the water until it starts to boil

take the saucepan off the heat and add the flour, beat well it take a huge amount of elbow grease!

the easiest way is to pop the dough in a mixer and beat well

 

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when the mixture is cool add the two beaten eggs

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again beat well by hand or in a mixer

 

spoon the mixture on to a greased baking tray,

If you want to make eclairs use a piping bag to pipe the batter

 

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sprinkle a little water on the tray this should help to produce some steam to help the buns to rise

pop in the hot oven 220c for 10 mins then lower temp to 190c for a further 20 mins until golden brown

remove from the oven and cool on a wire rack

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once cooled slice the choux buns in half and filled with extra thick cream . You could keep the buns whole and fill the choux buns using a piping bag

melt some 70% gluten free dark chocolate and dip the tops of the buns in to the melted chocolate and allow to cool and set

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pop the tops back on to the buns and enjoy

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For a special dessert make a double quantity, fill with creme patisserie or extra thick double cream and arrange into a tower.

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Why not try your hand at sugar shards to add some wow.

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Happy Baking!

From the archives blog posts Gluten free profiteroles < click here

Chocolate profiteroles < click here

Chocolate eclairs < click here

Living with Autoimmune diseases

If you have been reading my blog for a while or following me on Twitter you will know that I live gluten free, and as much as possible grain free and refined sugar free. My diet is like this due to the fact that I have not one, but three autoimmune diseases. Crohns disease ( A long term condition that causes inflammation of the lining of the digestive system ) which is an Inflammatory bowel disease and Litchen Sclerosus LS ( a skin disorder ) both diagnosed a couple of years ago and Coeliac disease ( causes inflammation of the lining of the small intestine when gluten is ingested ) while not officially diagnosed I have been told by my Gastro specialist that I have classic coeliac history and due to the fact that I have been gluten free for about 7 years now and my reaction to glutening is so extreme he would not suggest going back to eating gluten . I have had a endoscopy recently and all is looking fine which is good to know. The many years of eating gluten has left me with what some describe as a leaky gut which means my body struggles to absorb nutrients but also absorbs and is easily susceptible to inflamation both in the stomach and bowels but also in joints. Difficulty in walking up stairs etc when having a flare up.

After a couple of weeks recently which were very stressful I am now faced with the after shock . This is something that I don’t feel I have experienced in quite this way before. I think new knowledge means I am more aware of the symptoms these days. Aching painful joints primarily for me, knees and wrists. Lack of energy and fatigue. Brain fog to a worrying degree especially my short term memory. The one thing this time is that I haven’t experienced stomach gut problems to the level I normally do, For this I am very grateful for. I’m sure my diet has been a contributing factor. Avoiding grains, refined sugar and vegetable oil and processed foods seems to have made a huge difference. I also have a high good fat diet like coconut oil and butter and low carbohydrates especially avoiding white potatoes and white rice.

 

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I’ve not been in such a stressful place for many years and I have been shocked as to just quite how it has played havoc with symptoms of my autoimmune diseases. I am determined to get myself back on track quickly. Like most people I feel guilty if I sit down and relax and am always finding things to do. I think I am going to have to learn to take time for myself and give my body time to heal.

As yet I have not found a general practitioner, gastro specialist or specialist nurse who will give me more than 3 minutes of their time. It appears, and I have been told I have to do my own home work on the subject. I have up to now refused medication for my gut as I am so far able to control it with a very healthy diet.

My Family are very supportive and understanding our family home is 100% gluten free and eating out choices are far more reduced when eating out together due to being gluten free and my multitude of food intolerances. It also effects holiday choices, I would love to be able to be far more adventurous than I am.

My faith gives me enormous strength  and Church family are very supportive. I know the prayer support I receive helps a great deal.

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I have much to be very grateful for. A loving husband, family and friends and a strong determination to keep on top of these health issues. I Will do whatever it takes to stay well and happy.

It isn’t easy to share such personal information, but I hope it helps others in the same position. Often things you read about Autoimmune diseases on the internet are frightening and worrying.  I would be very interested to hear from others with multiple autoimmune disease and how you cope and any advice you may have ?

Eat well , keep healthy, focus on the positive things in your life !

 

Grain free Fruit cake ready for the Great British Bake Off

Tomorrows episode of The Great British Bake Off is inspired by Victorian baking. The contestants will be asked to make a Game pie for the signature bake and a fruit cake topped with sugar paste and marzipan. The show stopper is a Charlotte Russe

I was looking for an alternative Fruit cake that was refined sugar free and grain free. I found a delicious looking recipe from Elana’s Pantry   there are lots of amazing recipes on her website and her book, I have made many of them and can recommend you visit the website and check out her book the Gluten free Almond Flour cookbook   <click here to find out more . Its probably one of my most used cookery books !

I love to bake something that I  can eat along with Bake Off,  keeping it as healthy as possible and this fruit cake ticks that box

 

 

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This recipe is packed full of yummy dried fruit and the zest of both lemon and orange

 

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Click here for Elana’s delicious recipe > Fruit cake

I used

90g Raisins

100g dried cherries chopped

130g ground almonds

100g finely chopped walnuts

10g coconut sugar

80g chopped medjool pitted dates ( about 5 )

zest of 1 lemon

zest of 1 orange

4 large eggs

2 tbsp melted coconut oil ( I use Lucy Bee )

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp vanilla extract

I added

1 tsp mixed spice

1/2 tsp nutmeg

Method

pre heat oven to 180c

prepare 2 small loaf tins

I mixed the almonds, bicarbonate of soda, mixed spice, ground nutmeg and salt together

Then I added the dried fruit, chopped dates and walnuts and zest

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In a separate bowl and beat the eggs and added the vanilla extract coconut oil and coconut sugar

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I added these to the dry ingredients and mixed well

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spoon mixture in to the tins and bake for 25/30mins at 180c

cool on a wire rack

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This Fruit cake tastes amazing, I was thrilled with the result.  Grain free and very little added sugar. Remember dried fruit is already very high in natural sugar so this cake is still very much a treat food. I think this will become a family favourite.

find more recipes from Elana’s pantry here elanaspantry.com 

follow on Twitter @elanaspantry

Happy Baking!

 

For one large cake I used a large loaf tin and baked at 170c fan oven for about 45mins

 

 

 

My review of Deliciously Ella’s sweet potato Brownies

I recently had a go at making some sweet potato brownies. I used Deliciously Ella’s recipe from her book

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Click here for recipe Sweet Potato Brownies and video

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I was intrigued to make these as I know they are one of the most popular recipes from Deliciously Ella

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steamed sweet potato along with dates are the main ingredients

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dates and cooked sweet potato are blended together

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ready to bake

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once cooled the brownies can be cut into squares

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The Brownies were dense and semi sweet, perfect for an afternoon treat. The brownies do contain some gluten free flour so they are not grain free.

If you expect them to taste exactly like a highly sugar filled chocolate brownie you will be disappointed, these are definitely a healthy version with no refined sugar. If like me you are avoiding all refined sugar then they satisfy that sweet craving.

I’m sure I will make them again as they were very easy to make and I like the idea of using sweet potatoes in baking.

They were enjoyed by friends and family and my husband even served them up at a business meeting.

Follow @deliciouslyella  < here 

Facebook  Deliciously Ella < here

Deliciously Ella website jam packed with recipes

Pastry week tonight on Great British Bake Off

Tonight’s Bake Off episode is Pastry week The contestants will be asked to bake a frangipane tart, a cheese filled pastry from Cyprus and classic 70’s canapé vol- au-vents.

 

Here are a few gluten free ideas for you to bake along later

Gluten free Bakewell tart < click here for recipe

 

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Gluten free Cheese tartlets  <click here for recipe

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Gluten free sausage rolls < click here for recipe

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and a Grain free Quiche < click here for recipe

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Gluten free chicken pie < click here for recipe

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Gluten free Puff pastry < click here for recipe

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Enjoy tonights episode, why not bake something ready to eat along with tonights Pastry week ?

A Free From Special on Bake Off tonight

Tonight on The Great British Bake Off the contestants will be asked to make a cake using an alternative to refined sugar . One contestant is making a pineapple upside down cake and another a carrot cake.

click here > Alternative ingredients 

The technical challenge is Paul’s gluten free pitta breads. It will be interesting to see how they get on with this tricky recipe. They are something I have not tried. Mainly due to the fact I can’t have yeast.

The Show stopper tonight is dairy free ice cream surrounded by jam and a light sponge.

I decided to make a Pineapple upside down cake that is not only gluten free but grain free and refined sugar free and dairy free too.

Pineapple Upside Down cake  grain free and dairy free

 

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100g coconut oil or unsalted butter

70g coconut sugar or maple syrup

4 large eggs

1/2 cup Almond milk or regular full fat milk

1 tsp vanilla extract

100g ground almonds

70g coconut flour

1 tsp gluten free baking powder

pinch salt

fresh pineapple

fresh cherries

Method

Pre heat oven 170c fan

prepare a loose bottomed cake tin

line with baking paper and fill the base with slices of pineapple,fresh sliced cherries a little coconut oil and a drizzle of maple syrup

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melt the coconut oil and mix with the coconut sugar or maple syrup

 

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add the 4 beaten eggs

in a second bowl mix together all the dry ingredients

Add the dry ingredients into the wet

mix well

add the vanilla extract and the almond milk

and mix well together

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spoon on top of the pineapple pieces

 

 

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bake in a hot oven 170c for 45 mins

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cool on a wire tray in the cake tin

 

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Here is a recipe for a gluten free Pineapple Upside Down cake

click here

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They were a real success !

Lets hope tonights episode is really good and inspires those who need to use alternative ingredients due to choice or intolerances or allergies to bake at home.