Blueberry and coconut slices

I have Deb from an Aussie with Crohns to thank for this delicious recipe. Her recipe is specific carbohydrate diet friendly and grain free, so perfect for coeliacs and those who are intolerant to gluten.

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A biscuit type base and a golden coconut topping, sandwiched together by a berry jam cut into squares. I chose to make a blueberry jam, again a recipe from @anaussiew

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Firstly I made homemade blueberry jam using this recipe

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I was really pleased with the jam, surprisingly sweet.

I combined the ground almonds and coconut flour

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then added the beaten egg ,coconut oil and honey and mixed together

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I tipped the mixture into a lined 8inch square tin

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and pressed it down.

this went in the oven for 5 mins

While it was in the oven I made the topping

combining desiccated coconut honey and egg.

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I spread a layer of the sugar free jam over the newly baked base

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then added the coconut topping and baked for a further 25 mins

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It was very tough leaving it to cool as it looked delicious.

Finally it was completely cooled and I moved it onto a cutting board and sliced into squares

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The berry and coconut slices stayed together quite well, I was impressed!

A very pretty treat, perfect for afternoon tea.

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With just a small amount of honey this treat is really quite low sugar. Perfect for a special occasion.

Here is the recipe for Berry and Coconut slices from anaussiewithcrohns , I hope you enjoy them as much as we have.

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Check out the other  SCD and Paleo recipes from anaussiewithcrohns.com 

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Grain free Cheese scones

Inspired by finding a recipe from an Aussie with Crohns  for grain free #SCD English scones I thought I would have a go at making a grain free traditional english cheese scone. Check out more Specific carbohydrate diet recipes on scdelish.com

Click here for An Aussie with Crohns Blog #SCD #Paleo

I’m very pleased to say they turned out well and tasted great ,

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Here is the recipe

Grain free Cheese scones

makes 6

1 1/2 cups Almond flour

1/8 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 cup butter or coconut oil

1 heaped cup of a good strong cheese

1/4 cup Almond milk

1 large egg

good pinch of salt

(optional extra for herby scones 2 tsp mixed herbs or herbes de provence )

Method

Pre heat oven 180c

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Put ground almonds, coconut flour and bicarbonate of soda in a bowl

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add butter or coconut oil and rub into the flour

add grated cheese and salt

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beat egg

add egg and almond milk

mix together

the mixture is quite wet

handle carefully

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dust surface with almond flour ( ground almonds )

flatten slightly with your hand

cut out 6 cheese scones

put on a lined baking sheet

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bake in pre heated oven 180c for 15 mins

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cool on a wire rack

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add butter and enjoy!

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Happy Baking

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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

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