Banana, date and walnut bread

This fab recipe from An Aussie with Crohns is dairy free, grain free and yeast free. A perfect recipe for me, being gluten and yeast intolerant . I’m rarely able to enjoy fresh homemade bread .

Tonight is Great British bake off and it is almost impossible to watch without some kind of homemade baked goodies. Or maybe its just me!

Its more fancy bread and doughnut making on Bake off today. Really tough to watch when you are gluten and yeast intolerant.

I’m glad I’ve got a large slice of  grain free banana, date and walnut cake to eat along with the show!

Banana, date and walnut bread

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recipe here 

Firstly I chopped dates and walnuts together in my food processor

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I put ground almonds and coconut flour in a bowl and added bicarbonate of soda and mixed spice.

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I melted the coconut oil and honey ( I used 1/4 cup of honey ) and added to the flour

The small banana’s and eggs were whisked together using a hand blender

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and finally I added the chopped walnuts and dates to the bread mix.

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I prepared a brownie tin rather than a bread tin and spooned in the bread mix.

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The bread baked at 160c for about 37 mins, keep checking incase it burns.

My breads smelt delicious

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I have to try and hold off eating the entire loaf before The Great British Bake Off tonight!

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The bread has a lovely flavour. I particularly like the addition of dates to the mix. It has a nice sweet taste and is definitely the best grain free  banana bread I’ve made.

Family has given it a big thumbs up and agreed its the best so far.

Do take a look at An Aussie with Crohns website, lots of delicious recipes.

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Gluten free Chocolate eclairs

Tonight is the Great british bake off on BBC1 and tonights show stopper is Chocolate eclairs, I thought I would make a batch to enjoy while watching the contestants battle it out.

Recipe

75g gluten free plain flour ( I used doves farm )

2 eggs

60g unsalted butter

150g water

gluten free chocolate ( I used green and blacks 70% )

 

 

Method

Put water and butter into a saucepan

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Melt butter and bring to the boil then reduce heat and

add flour and stir vigorously until it forms a soft ball

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Leave to cool

Either add beaten eggs by hand and beat in the eggs, this is tough!

or put in a food processor and add eggs gradually until you have a smooth paste

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fill a piping bag with the choux pastry

pipe onto a greased or parchment paper prepared tray

I was able to make 9

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bake in a hot oven 220c for 10 mins then reduce heat to 190c for a further 20 mins

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cool and cut in half

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for chocolate topping just melt some gluten free chocolate and dip eclairs into the melted chocolate

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once cool, fill with extra thick cream

 

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Delicious and gluten free!

These are no show stoppers but they taste delicious

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Happy Baking

Gluten free Lemon drizzle cake

Missing The Great British Bake Off already? Me too! Here’s a delicious cake recipe to help you through.

Lemon drizzle cake a classic and just as delicious gluten free.

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Recipe from Pippa Kendrick the intolerant gourmet a lovely book with some great recipes

Lemon drizzle cake recipe-

8oz butter ( Pippa used Pure sunflower spread, I would suggest coconut oil )

6oz caster sugar ( Pippa used 8oz ) I found it sweet enough

3 large eggs ( 4 heaped tsp egg replacer Orgran whisked with 8tbsp water )

8oz gluten free SR Flour Doves farm

1tsp xanthan gum I didn’t add any of this ( I used a tsp of Isabel’s baking fix )

grated zest of 1 lemon

1tbsp milk ( Pippa used rice milk )

drizzle-

3oz caster sugar

1 1/2 lemons ( I used 2 )

mix together

2lb\900g loaf tin greased lined

Pre heat oven 180oc and grease and line tin

Cream butter and sugar together until fluffy and pale

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add beaten eggs, flour , lemon zest and milk

Mix well then spoon into cake tin

Bake for 45-50 mins until cooked through

While cake is still in the tin,make holes in top of cake using skewer then pour in lemon and sugar .

leave until cake has completely cooled and liquid has been absorbed.

Leaving a sugary crust.

remove from tin when cooled and slice.

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Well The Great British Bake Off has finished for another year.  But that shouldn’t stop us continuing to bake lots of delicious gluten free and free from bakes, pastries and bread.  I certainly won’t be stopping!

Happy gluten free Baking!

Gluten free Sweet potato and Butternut squash Pasties

It’s the final of The Great British Bake Off tonight and as always I thought I would bake along.

Today though I decided not to try and recreate any of the final bakes, instead I bow down to their greater skills and knowledge. Instead I thought I would have a go at gluten free pasties as these would also make a great addition to a picnic, similar to the  Picnic pie the finalists will be baking tonight.

Best wishes to Frances, Ruby and Kimberley, may the best Baker win!

I wish I was as talented as these very clever ladies. But think all of us can give baking a go and produce some delicious bakes

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Sweet potato and butternut squash Pasties-

recipe

350g gluten free plain flour I used Doves farm

175g butter

cold water

small diced sweet potato and butternut squash

grated cheese-   I used cheddar and red leicester

fresh chopped herbs-   I used parsley, thyme and mint

salt and pepper

spinach washed, chopped

Firstly make short crust pastry

rub chopped butter into the flour and add water to bring together to a ball.

wrap in cling film

chill in the fridge for 1/2hr

remove and unwrap

cut in half and place one half on to sheet on cling film and cover with another layer

roll out , not to thin or it will be difficult to handle.

take off top layer of film and use small pudding bowl to cut out a circle for pasty. I only managed to cut one out but had plenty of leftover pastry to make a further pasty later.

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Chop sweet potatoes and butternut squash into tiny cubes add herbs, cheese and spinach and plenty of seasoning.

take a handful of filling and put on circle of pastry,

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egg wash all the edges and fold over the pastry using the cling film so as not to damaged the pastry

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repeat with rest of pastry, and finally use the leftovers to make a third pasty.

Egg wash all pasties so that they go a lovely golden brown

Pop in a pre heated oven at 220oc for 10 mins then lower heat to 180oc for a further 25mins

The pasties should be lovely and golden brown

Enjoy warm or take on a picnic

ImageHappy gluten free baking!

Gluten free Gougères , bite size savoury choux buns

Its The Great British Bake Off again tonight, and the Signature challenge is to make 3 types of canapé including one made using choux pastry.

I thought this would be a good opportunity to have a go at making a gluten free version of savoury choux bun called Gougères.

You start by making choux pastry similar to the one I made in a previous post for chocolate profiteroles.

Recipe-

125ml water

40g butter

a few turns of freshly ground black pepper or a pinch of chilli

70g gluten free plain flour

2 large eggs

1/2 tbsp freshly chopped herbs I used parsley and basil

90g grated cheese I used Gruyere and parmesan

Pre heat oven to 220oC

Put water and cubed butter into saucepan with salt and pepper, melt butter

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Once the butter has melted simmer and dump in the flour and stir vigorously until the mixture pulls away from the sides and forms a smooth ball. remove from heat.

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leave to cool and rest for 2 mins

Then add beaten eggs gradually, beat well to remove all the lumps. this can take a while!

Add grated cheese and herbs mix well.

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Use two spoon to place each bun on the lined baking tray evenly spaced apart.

grate some parmesan cheese on top.

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Put in hot oven for 10mins at 220oC then turn down to 190oC for a further 20 mins

They should be lovely and golden brown.

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Perfect served warm

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Looking forward to seeing the far better versions of savoury choux buns on The Great British Bake Off later this evening, BBC2 8pm

Gluten free Italian cheese tartlets make perfect canapés for a party

Tonight on The Great British Bake off the signature challenge is to bake 3 types of savoury canapé . I have chosen to make a gluten free version of a Mary Berry recipe for Italian cheese tartlets.

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These tartlets use short crust pastry.

Short crust pastry-

200g gluten free Plain flour

1tsp Isabel’s baking fix ( optional )

100g butter

a few tbsp cold water

Put the flour in a bowl, add the butter.

Rub in with fingertips

Add enough water to bring together to a soft dough, but not sticky.

wrap in cling film and chill in fridge for 1/2 hr

Make the tartlet shells – roll the pastry by putting a layer of cling film on your surface, put ball of dough on top then another layer of cling film on top. This makes it much easier to roll out. when nice and thin 3-5mm remove top layer of film and cut rounds using small cutter or drinking glass floured.

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fold up the edges of the rounds to form rims. Put on baking tray

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Filling-

Have fun with the filling, here are some suggestions

tomato puree mixed with dried herbs I used basil and oregano for base

black olives pitted

mozzarella cheese

parmesan cheese

salami ( I used Marsh pig gluten free garlic and paprika salami )

sliced tomato

Pesto

cheddar cheese,  goats cheese

Anchovies

garlic.

Spread tomato puree or pesto on base then add toppings, sprinkle parmesan over the tartlets covering the pastry edges.

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I wish I had added more cheese on mine.

Bake in pre heated oven 200oC on greased baking trays for 20 mins

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these can be served warm or cold, but definitely with a glass of something special!

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Carrot and Coconut Cake, dairy and gluten free

Well there seems to be a real buzz about tonights The Great British Bake Off. I  do hope we are not disappointed.

It appears the technical challenge is a gluten free pudding made by all the remaining contestants. A posh hazelnut meringue called a Dacquoise .

The final challenge tonight  is a dairy free Showstopper novelty vegetable cake. I thought I would have a go at a dairy and gluten free vegetable cake too.

Carrot and Coconut cake

Another recipe from Hannah Miles from her book the gluten-free baker .  A recipe book I can really recommend.

I have just exchanged the dairy ingredients for dairy free .

170g coconut oil + 1tbsp coconut oil for topping I used Lucybee

170g caster sugar ( I used 150g may try even less next time )

3 large free range eggs

170g gluten free SR Flour

200g desiccated coconut. 1/2 for cake the rest for topping

2 large carrots – grated

1 large eating apple – grated

85g sultanas

1 tsp ground cinnamon

1 tsp mixed spice

200ml coconut milk

1 tbsp ginger syrup

2 tbsp  corn syrup   ( I prefer to use maple syrup, honey or no sugar apricot jam )

Pre heat oven to 180oC You will need an 8 inch round springform cake tin greased and lined.

Cream together coconut oil and caster sugar

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Add one egg at at time beating well. Fold in GF flour, half the coconut, grated carrots and apple, sultanas spices and coconut milk. Ensure everything is mixed together well.

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Spoon the batter into lined cake tin.

Bake for 40-55 mins until golden and springs back to touch. Mine took 60 mins today and think it could have done with another 5 mins.

Make topping, melt the 1 tbsp of coconut oil with the ginger syrup and honey. Stir in remaining coconut and simmer for 2-3 mins until oil is absorbed.

Remove cake from oven making sure it is cooked through, leave in tin for 10 mins then turn out onto wire rack.

Spoon topping evenly over warm cake and let it cool.

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If you bake something tonight Gluten free and or Dairy free why not post a photo on twitter or Facebook using #FreeFromGBBO and #GBBO

Happy Free From Baking!

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It’s no #FreeFromGBBO Showstopper but tastes delicious!

Cheese and herb bread, gluten free and yeast free

Tomorrow is episode 8 of The Great British Bake off , The theme is Grandad grains, the signature challenge is to bake a loaf using non traditional flour . This may include a gluten free loaf but we don’t know yet. It may just be Spelt, Rye etc.

I decided to bake along with a gluten and yeast free bread,

The recipe comes from the Gluten free baker by Hannah Miles. Her book is brilliant with lots of achievable recipes. Hannah now has a new book out called the savoury Gluten Free baker.

I have just tweaked this recipe slightly. Hannah’s recipe uses onion seed’s. I have chosen to use herbs.

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Recipe-

250g S R gluten free Flour

3tsp GF baking powder

1tsp Isabel’s baking fix ( optional )

3 beaten large eggs

50g melted butter

280ml buttermilk I used 140ml milk and 140ml greek full fat yoghurt mixed together

60g grated Gruyere

60g grated Cheddar

1 tbsp herbs ( thyme, oregano, rosemary ) or onion seeds

3 tbsp Parmesan

You need an 8inch springform cake tin lined and greased

Pre heat oven to 180c

In a bowl put flour, baking powder and baking fix if using, in a bowl

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add beaten eggs, melted butter and milk and yoghurt. mix together

Fold in cheddar and Gruyere cheese and dried herbs.

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This will look like a batter,

Spoon into lined greased cake tin and sprinkle the parmesan cheese over the top.

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Put in the oven for 50 mins, 180c

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cool for 5 mins in cake tin before removing and cooling on a wire rack.

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Slice and enjoy with some delicious butter.

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Great with salami’s cheese etc

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makes a delicious bacon sandwich!

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Happy gluten free baking!

My first attempt at gluten free Puff pastry

Pastry day today on The Great British bake off so I thought I would have a go for the first time making puff pastry. I knew this was going to be tricky!

Recipe-

250g gluten free plain flour

1 tsp salt

250g butter cubed and very cold

200ml approx of very cold water

1tsp of Isabels baking fix optional

Put the flour, salt and baking fix into bowl. Add cubed cold butter.

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Use hand to cover all the butter with the flour.

Add ice cold water a little at a time. this dough needs to be quite wet and sticky. My first attempt today was too dry and just crumbled.

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Bring dough together with your hands, not easy but when together tip onto clean surface and gently bring together until it becomes a ball of dough. Try not to over handle.

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Cling film and put in fridge for 1/2 hr

After 1/2 hr take out and remove cling film, put on floored surface.

Roll out to a rectangle shape, fold top 1/3 in and the bottom 1/3 up. see photo’s

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Image  seal and turn once to the left and repeat 3 more times. If butter starts getting too soft, pop back in fridge for a while.

Wrap in cling film and refrigerate for at least an hour.

Unwrap and roll out to desired shape.

I decided to make savoury and sweet pastries.

I cut my pastry in half and put one half back in fridge and rolled out other half.

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I rolled it into a square and cut in 4 equal rectangles to make savoury pastries. Using spinach with goats cheese and tomato and spinach and feta. I egg washed the pastries before I put them in the oven. I put them on a baking tray with greaseproof paper.

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With the other half of the pastry I did the same, but filed with apricot jam and slices of nectarine.

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The pastries went in a pre heated oven at 200c for approx 20mins until golden brown.

The savoury pastries

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and the sweet danish pastries, I drizzled some icing on these.

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The danish pastries were crispy and a little crunchy, certainly flaky. But not very ‘Puff’  Still incredibly delicious.

But not really a huge success sadly, and I think if I was on The Great British Bake off,  I would be saying goodbye today and getting a Mel and Sue hug!

Enjoy watching the experts tonight.

I’m off to practice my Puff Pastry!

Happy Baking

Gluten free Chocolate Profiteroles

Tomorrow is pastry week on The Great British Bake off so I thought I would have a go at making a gluten free version of Choux Pastry and make chocolate profiteroles.

Recipe-

150g water

60g unsalted butter

75g GF plain flour ( I used Doves farm )

2 large eggs

gluten free dark chocolate or milk chocolate if you prefer.

optional tsp honey (to add to chocolate)

extra thick double cream.

greased baking tray

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I started with 60g unsalted butter and 150ml water. I heated these until the butter melted and the water and butter mix started to boil.

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I took the pan off the heat and added the 75g of gluten free plain flour ( I used Doves farm ). This needs to be stirred vigorously until it forms a soft ball. To make life easier pop mixture into a food mixer,

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Leave to cool before gradually adding 2 beaten eggs. A great deal of elbow work is now needed to form a smooth paste, don’t give up! hard work but it will be worth it.

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Spoon mixture onto a buttered baking tray. I also sprinkled a little water on to the tray too. which is supposed to help producing a small amount of steam.

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I used a pastry brush to egg wash the top of the choux buns. I made 9 large choux buns.

The tray goes in a pre heated oven 220c for 10mins then I turned the heat down to 190c for the final 20mins until golden brown.

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I cooled the choux buns on a wire rack ready to fill . The plain profiteroles can be stored in an airtight container once cooled to use later.

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I used some gluten free chocolate with 1 tsp of honey and cream to make the chocolate sauce.

I melted the 85g bar of chocolate then added 2tbs of thick double cream and 1tsp of honey.

If you are using very dark chocolate I just melt the chocolate and drizzle over the profiteroles. Perfect if you are trying to have less sugar in your diet.

Once the choux buns were completely cooled I made a hole in each one and piped in extra thick double cream. If you don’t have a piping bag, slice profiteroles in half and fill with cream.

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Then it was time to add the chocolate sauce.

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I always thought being gluten free would mean I could never have treats like this again. I’m so glad I was wrong.

The choux pastry was more tricky than some other pastries but not impossible.

Top tip –

I have started using my food processor to mix my profiteroles, which works very well and saves your energy!

Happy Baking!