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

 

 

 

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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.

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

Homemade gluten free Bakewell Tart

It’s Tuesday so it must be baking day! It’s The Great British Bake off again tonight and the programme can’t be watched without having something to munch, preferably baked goods.

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Today I thought I would have a go at a bakewell tart as i’ve never made one before.

I used a Doves flour recipe available here.  But used just slightly less jam.

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Firstly I made some short crust pastry 100g Doves farm plain flour and 50g unsalted butter.

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I chilled the pastry for 15mins before rolling out between cling film.

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It doesn’t have to be perfect. Then I spread raspberry jam across the base.

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Next I whisked the eggs and sugar together until fluffy, I added a little almond essence. Then added the ground almonds and gluten free self raising flour.

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and poured the mixture into the pie dish. Finally sprinkling flaked almonds on top.

Bake for 35 mins until golden.

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I served mine with clotted cream but custard would be great too.

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Really simple to make. Tasted delicious and not too sweet.

Happy Baking!