Gluten Free Christmas Cake

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Oct 292014


Gluten Free Christmas Cake
Recipe type: Season Cake
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
  • 125g Butter
  • 125g Sof Brown Sugar
  • 3 Eggs
  • 1 tsp Mixed Spice
  • 2 tbsp Brandy
  • 1 LemonRind & Juice
  • 150g Gluten Free Plain Flour
  • 400g Mixed Dried Fruit
  • 100g Glace Cherries
  • 10g Mixed Peel
  • 100g Almonds
  • 3 tbsps Apricot jam
  • 200g Marzipan
  • 2 Egg Whites
  • 400g Icing Sugar
  • 1 tsp Vegetable Oil
  • I Ribbon
  1. Cream together butter & Brown sugar until light &fluffy.
  2. Beat in eggs, mixed spice, brandy, lemon rinds & juice.
  3. Mix in flour.
  4. Stir in mixed dried fruits, glace cherries, mixed peel & almonds.
  5. Push the mixture into deep greasproof lined 20 cm/8" cake tin.
  6. Bake in pre-heated oven for 120/135 mins.
  7. Allow to cool in tin for 12 hours.
  8. To make the topping, warm the apricot jam & spread over cold cake.
  9. Roll out the marzipan & lift onto the cake.
  10. Press the marzipan around the cake & trim off any excess.
  11. In a bowl beat the egg white until stiff.
  12. Beat in the oil & icing sugar a little at a time.
  13. Spread the icing over the cake.
  14. Decorate with a ribbon.


Rhubarb & Ginger Cake

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Apr 242014
Rhubarb & Ginger Cake
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 8
The stem of a large perennial plant thought to be native to Tibet, rhubarb is technically a vegetable, though it is used as a fruit. The leaves are said to be poisonous. Rhubarb is delicious in jams, fools and crumbles, particularly when accompanied with ginger and a fair amount of sugar.
  • 100g (4oz) wholewheat flour
  • 100g (4oz) unbleached white flour
  • ½ tsp bicarbonate of soda
2 tsp ground ginger
  • 110g (4oz) butter
  • 110g (40z) muscovado sugar
  • 60ml (2floz) black treacle/molasses
2 tbsp milk
  • 2 eggs
55g (2oz) crystallised ginger
340g (12oz) chopped rhubarb
  1. Remove any remaining leaf on the rhubarb plus any brown areas around the 'hoof ' of the stem (although the white part is fine, and indeed relatively sweet).
  2. Rinse and dice into 1cm pieces.
  3. Chop the crystallised ginger up quite finely.
  4. Mix together the flour, bicarbonate of soda and ginger powder.
  5. Add the chopped rhubarb and ginger to this and stir
  6. Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and eggs into the cooled mixture, which can then be incorporated into the flour etc. Mix well.
  7. Turn the mixture into a prepared loaf tin or flat cake tins (bear in mind a deeper cake will take longer to cook).
  8. Make the mixture in a loaf tin not more than about 5cm deep to ensure even cooking.
  9. Bake for 30-60 minutes at 180C (350F, gas 4).

Orange Marmalade Cake

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Mar 132014


Orange Marmalade Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea.
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ⅔ cup butter, melted
  • ⅔ cup white sugar
  • 3 eggs
  • ⅓ cup milk
  • 1 tablespoon lemon juice
  • ½ cup chopped walnuts
  • ½ cup orange marmalade
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  3. Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.




Mar 122014

Life-Changing Loaf of Bread (5)

Recipe type: Bread
Prep time: 
Cook time: 
Total time:
  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water
  1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!


Chickpea Bread (Gluten free)

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Feb 122014
Chickpea Bread
Prep time: 
Cook time: 
Total time: 
A simple and very quick bread that is perfect for a Gluten Free diet, the best bread ever! Thanks to @Mrharicovert
  • 75 g Chickpea Flour
  • 60 g Natural Yoghurt (Greek)
  • 2 to 3 Tablespoons of Semi Skimmed Milk
  • 1 tsp Baking Powder
  • 1 generous pinch Xanthum Gum
  • Salt & Pepper for seasoning
  • 1 Tbsp Mixed Seeds for topping
  • Baking Parchment
  • For Flavouring
  • Chopped Garlic
  • Sun Dried Tomatoes
  • Fresh Herbs
  • Cubes of Cheese
  1. Heat oven to 200 deg C
  2. Mix all the dry ingredients
  3. Add yoghurt and the milk to make a fairly loose batter
  4. Add flavourings if using
  5. Wet parchment and place in mould (Yorkshire Pudding tin or small oven proof bowl ideal)
  6. Add batter and then top with seeds and some grains of sea salt
  7. Bake in the centre of the oven for 20-25 minutes until well risen and a good light nut brown colour.
  8. Remove from mould and cool for 10-15 minutes on cooling rack. The bread will have a scone like texture and is good with butter.