Thursday

Lemon Drizzle Cake

A moist lemon cake, with the most delicious fresh lemon drizzle



225g gluten-free plain flour
225g dairy-free margarine
225g caster sugar
3 level teaspoons gluten-free baking powder
¼ teaspoon xanthan gum 
4 large eggs

4 tablespoons dairy-free milk

grated zest of 1 large lemon
lemon drizzle glaze:
juice of 1-2 lemons
Grated zest of 1 lemon
175g granulated sugar


Preheat your oven to 180°C  / 350°F / Gas 4.

Lightly oil a deep 20cm cake tin and line with grease-proof or parchment paper.

In a medium bowl, sift together the gluten-free flour, baking powder and xanthan gum. 

Next, add the dairy-free spread, caster sugar, eggs, dairy-free milk and lemon zest.  Whisk the ingredients together using an electric whisk, until the mixture turns a paler colour.

Spoon the mixture into your prepared tin and even out the surface. 

Bake in the centre of your oven for 35-40 minutes, until well risen and springy to the touch.
Let it stand for 5 minutes, before turning out on to cooling rack.

In the meantime, make the glaze by mixing the lemon juice, lemon zest and sugar together until the sugar starts to dissolve.  Pour evenly over the cake whist it is still warm.

Decorate with slices of fresh lemon to serve.



Wednesday

Carrot Cake with Citrus Frosting




Ingredients:
220g carrots, topped, tailed and peeled
175g brown muscovado or soft brown sugar
200g plain gluten-free flour
2 ¾ teaspoons of gluten-free baking powder
½ teaspoon xanthan gum
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
Grated zest of I large orange
150ml vegetable oil
½ teaspoon vanilla extract
2 large eggs, beaten

For the frosting:
225g icing sugar
85g dairy-free margarine
½  teaspoon lemon extract
1 tablespoon dairy-free milk
Grated zest of 1 orange
Grated zest of ½ lemon

Mini sugar carrots to decorate




Preheat your oven to 180°C / 350°F / Gas 4.  Lightly oil and line an 18cm square baking tin with baking or parchment paper.
First, into a medium bowl sift together the gluten-free flour with the gluten-free baking powder, xanthan gum, bicarbonate of soda and ground cinnamon.
Then, combine the vegetable oil, grated orange zest, eggs and vanilla extract.  Add to the flour, with the finely grated carrots.  Mix well for 1-2 minutes with an electric whisk.
Next, scoop the mixture into your prepared tin and gently level the top.
Bake for 25-30 minutes until firm to the touch.
Meanwhile, prepare the frosting by whisking all the ingredients together until light and smooth.  When cool, spread the frosting on top of your cake and decorate with sugar carrots if using, and cut in to 16 squares.




Thursday

Chocolate Mocha Brownies!

Photograph by Sarah Gough


Note: I have to make this recipe nut free, so I have included different options in the ingredients list...


Ingredients:

100g (3 1/2 oz) dairy-free margarine

150g (6 oz) dairy-free dark chocolate
1 x 5ml spoon (1 teaspoon) instant coffee
1 x 5 ml (1 teaspoon) almond extract or vanilla extract
100g (3 1/2 oz) ground almonds or ground rice
30g (1 oz) mixed chopped nuts or dark dairy-free chocolate chips
175g (6 oz) golden caster sugar
4 eggs, separated
icing sugar, for dusting

What to do:

  1. Pre-heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly grease a 20 cm (8 inch) square tin.
  3. Place a heatproof bowl over a pan of simmering water, break up the chocolate in to pieces and place in to the bowl with the dairy-free margarine. Stir gently until melted.  Take off the heat and leave to cool slightly.
  4. Now add the coffee, almond extract (or vanilla extract), ground almonds (or ground rice), sugar, and chopped nuts (or chocolate chips), and mix well.
  5. Lightly beat the egg yolks and then stir into the chocolate mixture very well.
  6. In a separate bowl whisk the egg whites until stiff peaks form, then gently fold spoonfuls into the chocolate mixture until evenly mixed.
  7. Spoon the mixture in to the prepared tin and bake for 35 minutes until risen and firm to the touch.  The centre should be gooey.
  8. Leave to cool completely in the tin, then cut in to pieces and dust with icing sugar if desired.

Sunday

Treacle Tart

A very sweet, popular tart



Ingredients:

220g (8oz) gluten-free and dairy-free shortcrust pastry

220g (8oz) golden syrup
220g (8oz) gluten-free breadcrumbs
1 unwaxed lemon, juice and finely grated rind 

What to do:
  1. Preheat your oven to 180'C(/375'F/Gas 5)for fan, or 200'C (400'F/Gas 6).
  2. Line a 9-inch(23cm)fluted flan dish with the pastry, put some pastry aside with any trimmings, for decorating the top.
  3. In a medium pan, gently warm the golden syrup until melted, then add the gluten-free breadcrumbs, lemon juice and grated rind.  Stir until evenly mixed.
  4. Pour into your pastry case and decorate with the pastry you set aside in step 2, with either criss-cross strips, twists or cut-out shapes.
  5. Bake in the centre of your oven for 25-30 minutes.
  6. Serve with dairy-free ice-cream or custard.



Tips: 
Experiment with different syrups like corn, honey or maple.  The distinctive flavour of golden syrup is the traditional sweetener to use.  
Gluten-free breadcrumbs can be made by gathering the left-overs or ends of a loaf, then placing in an electric food processor until the bread resembles crumbs.

Wednesday

Yorkshire Puddings!

gluten-free dairy-free


Makes 6 large muffin-sized puddings
For gluten-free Yorkshire Puddings you will have difficulty getting them to behave and rise in the usual way.  I have found stoneware muffin pans to be a failsafe way to achieve great results with that traditional pudding shape.  The batter can also be poured in COLD, cutting the need to get your fat smoking hot before pouring the batter in to the tins. 



Ingredients:

100g (4oz) gluten-free flour
a pinch of xanthan gum
2 eggs, beaten
300ml (1/2 pint) dairy-free milk, or dairy-free milk and water
salt and pepper
15g (1/2 oz) oil, if not using stoneware muffin pans

Top Tip: The consistency of your pouring batter should be like single cream

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. There is no need to oil stoneware muffin pans, but lightly oil muffin tins if using.
  3. Sift together the gluten-free flour, xanthan gum, salt and pepper in a bowl. Make a hollow in the centre and drop in the egg.
  4. Stir with a wooden spoon and gradually add all the liquid until the flour has been well incorporated. Now very beat well.
  5. Leave to stand for 30 minutes.
  6. Stir lightly then pour the batter into the cold stoneware muffin pans, then bake for about 15-20 minutes until well risen. If you are using muffin tins, then preheat the oil in a very hot oven until smoking hot before carefully pouring the batter into the tins. 
  7. Serve with roast meat dinners or a starter with onion gravy.