Chocolate and Hazelnut Cookies

I made these new cookies today, and as they were so delicious I wanted to share the recipe straight away.

I’ve eaten two already and they are not even cold , a crisp outside with a soft chocolatey and nutty inside . I hope you enjoy them too.

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Recipe –

100g ground almonds

2 tbsp coconut flour

2 tsp cacao

1/2 tsp salt

1/2 tsp bicarbonate of soda

1/4 cup desiccated coconut

1/4 cup chopped hazelnuts

1/2 cup dark chocolate chips gluten free

1/4 cup maple syrup

70g melted unsalted butter

1 beaten large egg

Method

mix together all the dry ingredients

add the melted butter , maple syrup and beaten egg

stir together well

mould small balls of cookie dough and pop onto a lined baking sheet

bake in a pre heated oven 170c for 14 mins

cool on a wire rack

Enjoy !

 

 

 

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Easy grain free soft cookies

While away I was looking for a cookie that I could make quickly, These have been so successful I have made three batches in a couple of weeks. You can add anything you fancy I have added raisins, dark chocolate chips or cherries . Maybe try adding chopped nuts. I think hazelnuts would work well.

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Recipe –

100g ground almonds

1/4 cup desiccated coconut

2 tsp ground flax seeds

2 tbsp coconut flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

3 tsp cinnamon ( you could add cacao or ground ginger instead )

1/3 cup honey

1 large egg

70g butter or coconut oil ( melted )

1/2 cup  or more – a mixture of raisins / cherries / chocolate chips /  sultanas  Be inventive !

Method

Put all the dry ingredients in to the bowl

then add in the egg, honey, melted butter or coconut oil.

mix well together , form into balls , place on a baking sheet with  greaseproof paper

squash down with your hand to flatten as they don’t spread much by themselves

bake for 12 mins at 175c

cool on a wire rack

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store in an airtight container or freeze in two’s ready for a snack attack!

The ground flax seed and coconut flour are not cheap but kept in an airtight container they last ages .

Happy Baking !

 

 

 

 

 

Gluten free treats from Manna Dew

On Saturday I found myself in Battersea park for the Formula E racing . The extra bonus to a day out watching racing cars was that I remembered the Mann Dew was close by.

Manna Dew is a 100% gluten free Patisserie and Bakery Cafe serving breakfasts, lunches and afternoon teas situated on a classic London cobblestone street in Battersea. The Patisserie does not use refined sugar instead opting for sugars such as agave and coconut sugar. ( Macaron the only exception )

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I walked from the park following the directions on Google maps which took about 12 mins. Manna Dew was a smaller shop than I expected but once inside I was impressed with the quality of the interior, and the cleanliness.   A real little gem. The array of patisserie delights was mind blowing along with the aroma of freshly baked bakery goods and the smell of fresh coffee. The choice was a little overwhelming for me. I rarely find a shop where I can safely induldge in such amazing gluten free treats .

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The bakery goods looked great, the French baguettes, yes baguettes! looked Amazing , seeded buns and focaccia looked and smelt so tempting hard to believe they didn’t contain gluten.

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Due to having Crohn’s disease as well as being intolerant to gluten means gluten free grains are only for treat days. I find that too many gluten free grains affect me if eaten regularly. But for a Coeliac or someone who is gluten intolerant this place is a dream come true you !

I could see that the staff were very busy, a young family with three children were enjoying a pre booked afternoon tea, another group of people were sitting outside in the sunshine while a delivery for Deliveroo was being sorted and sent on its way.

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As I was short for time and needed to get back for the Formula E big race I made an order to take away. I chose a chocolate brownie, a mini carrot cake and a toasted Italian focaccia for my husband. I am intolerant to yeast otherwise I would have chosen the chicken focaccia which looked amazing.

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I had a short chat with Muhammed who kindly gave me a raspberry passion fruit tart to try as he said it was one of their signature patisserie tarts and I he wanted me to try it. A very generous gift.

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I dashed back to the Park to enjoy my picnic. My husband was very impressed with the toasted focaccia saying he couldn’t tell that it was gluten free. In fact he thought it was nicer than most regular gluten focaccia sandwiches. We shared the decadent chocolate brownie, an intensely chocolatey slice, gooey and very rich . A big hit and something I would order again. I enjoyed the carrot cake all to myself, again really delicious and light.

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The special patisserie raspberry and passionfruit tart was saved until we were home. Amazingly it survived intact.

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The raspberry passionfruit tart was indeed a triumph, a biscuity pastry with a tangy filling and fresh fruit. So glad I was able to try this. I enjoyed it and would order again. My husband said he would of preferred a more simple pastry case.

I would love to see added to the range some grain free treats too I think they would be very popular, I for one would be back in a flash to try them .

Do pay Manna Dew a visit if you live in London or are visiting London in the near future. Locals can also have delicious gluten free treats delivered to their door with Deliveroo and JINN . Places like this will not survive unless we show our support to indie shops like this delightful one.

Why not book a trip soon , there is currently a special offer on afternoon tea, check the website for details.

You can follow Manna Dew on Twitter @mannadew

Website mannadew.co.uk

Tuesday to Friday 10am – 6pm

Sat & Sun 10.30am – 6pm

169 Battersea high street SW11 3JS

 

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Simple gluten free banana bread

I always buy more bananas than I can eat before they start going brown and over ripe. So banana bread is a favourite to make, to use up this over soft extra sweet fruit.

Usually I make a grain free version for me, but this recipe is just gluten free and you would be hard pushed to tell this apart from its gluten filled version. Perfect for an afternoon sweet treat. I made this for my Son’s birthday

Recipe

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Banana bread

100g unsalted softened butter ( you could also use coconut oil  )

175g sugar ( I used Coconut sugar which I prefer )

2 large free range eggs

2 large over ripe Bananas

225g gluten free self raising flour ( I used Doves Farm )

1 tsp gluten free baking powder

2 tbsp milk ( I used almond milk )

Method

Really simple

pre heat oven fan 160c

I used a hand blender and mixed everything together, the blender mashes the banana really well and helps to cream together the sugar and softened butter.

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If you don’t have a hand blender or processor you can use a potato masher to mash the bananas or a fork and elbow grease to mix together the other ingredients.

Top tip – make sure you use a mixing spoon that is not used for making gluten bakes especially if it is a wooden spoon as gluten loves to hide in them.

I lined a 2 lb loaf tin and spooned in the batter

the loaf then goes in a pre heated oven at fan 160c for 1 hr

leave to cool, then turn out on to a wire cooling rack.

As mine was for a celebration, I added icing and chocolate shavings.

slice and enjoy with a cuppa!

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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!

gluten free fruity cinnamon bread

Its Tuesday so it must be The Great British Bake off ! Now tonights theme is Sweet dough which is a tough one for me. As well as being intolerant to gluten I also can’t tolerate Yeast. This makes dough making tricky.

I decided to have a play around with the batter bread recipe on my blog and make a sweet version without using sugar. I just add a little honey.

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Firstly I put 8 oz of Gluten free SR flour in a bowl with 1 tsp of cinnamon, 1 grated eating apple and 4 oz of sultanas that I had soaked in tea earlier. I also added a tsp of Gf baking fix from Isabel’s naturally free from. This gives an airy texture. ( made from cassava starch)

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To this I added 3 whisked eggs and a 7 fl oz mix of melted coconut oil ( I used Lucy bee coconut oil ) and milk about half and half.

I mixed together the sweet batter with a whisk.

Poured half the batter into a greased baking tray and drizzled a mix of honey and cinnamon and mixed spice all over. Then I spread the rest of the batter on top and added more of the honey spice mix ( 2tsp honey 1/2 tsp cinnamon and a sprinkle of mixed spice) you can play around with this mix and add what you like.

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This is baked in a pre heated oven 200 c for 15 mins

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Once of the wire rack, drizzle on any extra honey and cinnamon that is left.

Delicious warm straight out of the oven or cooled with unsalted butter and a little extra honey or jam.

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It has a lovely bouncy , light texture. The sultanas add a slight sweetness but this is not an overly sweet bread. You could add a little sugar to the batter mix but I think it is unnecessary.

I think I would add more sultanas next time and possibly a little more cinnamon.

Happy inventing!

Baking gluten free cookies

Today is The Great British Bake Off and as it’s biscuit week I thought I would make some gluten free cookies.

I decided to firstly make Ginger cookies from a recipe in The Gluten free baker by Hannah Miles. This book is fab, lots of recipes for cakes, cookies, bread and pastry. I can definitely recommend.

Hannah also has a Savoury version of this book called The Savoury gluten free baker.

You need

160g Gluten free self raising flour

1 teaspoon bicarbonate of soda

180g ground almonds

180g caster sugar. I cut this down to 100g and found them sweet enough

2 teaspoons ground ginger

grated zest of 2 limes

125g butter

6 pieces of stem ginger in syrup finely chopped plus 3 tbsp of the ginger syrup

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I started with the dry ingredients, then added the melted butter and syrup from the stem ginger.

I then stirred in the stem ginger finely chopped.

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The oven needs to be preheated to 180c and you need 2 baking trays greased and lined.

The cookies tend to spread, so I left plenty of space around each one.

The cookies went in the oven for 12 mins then I left them on the trays to cool for a while.

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Then moved to a wire rack.

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I was very impressed with these cookies. Crunchy and chewy inside. Perfect!

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So very easy to make.

Next I decided to take inspiration from The Gluten free Almond flour cookbook by Elana Amsterdam  to invent my own cookie.

A dark chocolate and cherry cookie

You need

100g gluten free self raising flour

110g almond flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

100g butter or coconut oil melted

100g agave nectar

1 tbsp vanilla extract

85g dark chocolate gluten free, Finely chopped

10g cocoa powder gluten free

handful of chopped glace cherries

I firstly mixed all the dry ingredients together

Then added the butter, agave and vanilla extract.

finely the chocolate finely chopped and the cherries.

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pre heated oven at 180c .

I used a tablespoon to put the mixture on to the baking tray leaving plenty of space and flattening  slightly with the palm of  my hand. Then I popped them in the oven for 15 mins or until the cookies look dry on top and start to crack.

I left these on the baking sheets to cool before moving to the wire rack.

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These cookies turned out  softer inside with a crunchy outside. I might try baking them for a little longer when I make them next time.

These biscuits are not overly sweet as I used dark chocolate.

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Why not have a go at inventing your own cookie or biscuit. I’m very pleased with mine.

Happy Gluten free Baking!