Gluten Free Party Rings Recipe

If you’ve run out of Summer holiday activities to do with the kids, why not give my Gluten Free Party Rings recipe a go?

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This is the perfect bake for the weekend or the holidays, as it’s super easy and a really good one to get the kids involved in –  I’m sure they’ll love helping icing the biscuits… and eating them!

It’s a great recipe for us big kids too – because when are you too old for Party Rings?

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Gluten Free Party Rings 

Ingredients:

For the biscuits:
150g sugar
150g butter
130g rice flour
150g self raising gluten free flour
1 egg
1 tbsp milk
1 tsp vanilla essence

For the Icing:
400g icing sugar
Food colouring

Method:

1) In a large bowl, mix butter and sugar with a wooden spoon until light and fluffy.

2) Add both flours and mix until you have a bread crumb like texture.

3) Add the egg, milk and vanilla essence, then start bringing the ingredients together using a wooden spoon.

4) Use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be chilled for a while to help it firm up – don’t be tempted to add more flour!

5) Wrap the dough in cling film and place in the fridge for at least and hour.

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line two baking trays with greaseproof paper.

7) Dust a clean surface with gluten free flour and roll out the dough using a floured rolling pin.

8) Cut out circle shapes using a 6cm pastry cutter, then transfer them to the prepared tray using a palate knife. When the biscuits are on the trays, use a pipping nozzle to stamp a hole through the middle of each one.

9) Bake for 10 minutes or until they are a light golden brown – be sure to keep an eye on this biscuits as they could quickly over-bake.

10) Leave the biscuits to cool on the tray for a few minutes to help them firm up,  then transfer the biscuits to a wire rack to finish cooling completely.

11) To make the icing: place icing sugar in a large bowl with a few teaspoons of cold water, then mix the ingredients until they form a spreadable paste. You may need to add a little more water if the icing is too thick.

12) Divide the mixture into different bowls . Leave the icing in one bowl white, then add a little food colouring to each of the other bowls – the colours are up to you! Transfer the white icing to a piping bag fitted with a small writing nozzle.

13) To decorate, spread a little icing over the biscuit using a palate knife. Pipe three lines of the white icing across the biscuit, then run a cocktail stick through the lines to feather the icing – repeat until all the biscuits have been iced.

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I love seeing your take on my bakes, so remember to share your a picture of your Party Rings over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

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Gluten Free Salmon Fishcakes with Tomato Relish

Today I am going to share with you my incredibly simple Gluten Free Salmon Fishcakes recipe which is super quick and easy to prepare – perfect for those midweek meals where you might be a little short of time but don’t want to compromise on flavour.

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I initially came up with this recipe as I am trying to eat more fish – this recipe uses tinned Salmon which is not only cheaper than buying fresh fish but still as good for you as the fresh stuff. Salmon is also high in omega-3 fatty acids which is good for your skin, nails and your hair and helps to keep blood pressure low.


Gluten Free Salmon Fish Cakes

For the fish cakes:
2 large potatoes – boiled, mashed and cooled.
170g tin of skinless, boneless salmon
1 bunch of spring onions, finely chopped
2 cups of gluten free breadcrumbs
A squeeze of lemon juice
Salt and Pepper to season

For the tomato relish:
1 large shallot
4 large tomatoes, chopped into small pieces.
2 tbsp red wine vinegar
1 tsp caster sugar
Pinch of salt

To serve:

Fresh Pea Shoots or mixed salad
A wedge of Lemon

Method:

1) Start with the tomato relish: Heat olive oil in a small saucepan over a medium heat. Gently fry the shallot and the tomatoes until softened, then add the sugar, red wine vinegar and salt and simmer gently for 15 minutes while stirring occasionally.

2) For the fish cakes: In a large bowl, add the cooled mash potato, breadcrumbs, salmon, spring onions and lemon juice and mix until combined – then season the mixture with salt and pepper.

3) Heat the oven to 180 degrees C. Heat a tablespoon of oil in frying pan over a medium heat. Shape the mixture into patties and fry each one until brown on both sides – you could probably fry three or four at a time. Transfer the fishcakes to the oven to stay warm.

4) Serve the fishcakes on a bed of fresh pea shoots or mixed salad, with the tomato relish and a wedge of lemon.

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I love seeing your take on my recipes, so remember to share your a picture of your Fishcakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free Strawberries and Cream Cheesecake Jars

It’s been a little too hot to bake recently, as here in the UK we’ve been experiencing a heatwave – I do like to see the sun out at last, but our country is not built to cope with heat… and neither are us Brits!

So, I’ve been eating a lot of lazy food; lots of salads (my particular favourite is a watermelon, cucumber and feta salad) and cured meats, like salami and prosciutto – basically anything that doesn’t involve standing in front of a hot stove.

I have been feeling a little sick of ice cream, so I wanted to come up with a quick, easy and refreshing no bake dessert to satisfy my sweet tooth.

My Gluten Free Strawberries and Cream Cheesecake Jars tick all the boxes – they take a matter of minutes to put together, there is no baking required and they don’t  need to be left to set.

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Strawberries are at their best right now and I absolutely adore them – but you could also use Raspberries or a mix of both if you prefer.

For the biscuit layer, I used Schär Gluten Free Digestive Biscuits – I prefer this brand because they are also free from oats, but you can use any kind of biscuits you like.

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These Cheesecake jars are best served right away, but they can be made ahead of time and popped in the fridge. They are also ideal for a picnic as they are portable – simply put the lids on and pop them in a cool bag to keep them fresh!

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Gluten Free Strawberries and Cream Cheesecake Jars

Makes 4 (depending on the size of your jars)

Ingredients

180g Philadelphia cheese, cold
330ml whipping cream
1 tsp vanilla extract
2 tablespoons icing sugar
150g gluten free digestive biscuits (I prefer ones by Schär, as they are also free from oats)
500g fresh strawberries, halved
Fresh mint to decorate

Method

1. Blitz the biscuits in a food processor (or crush them by hand) until they are the consistency of breadcrumbs.

2. In a large bowl, gently mix the cream cheese, icing sugar and vanilla extract together until combined. Add the whipping cream and whisk using a electric hand mixer until the ingredients form soft peaks.

3. Add a layer of the biscuit crumbs to the base of each jar, followed a layer of cream and a layer of strawberries. Repeat until the jars are full and top with mint leaves to decorate.

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I love seeing your take on my bakes, so remember to share your a picture of your Cheesecakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

 

No Churn Strawberry Ice Cream Recipe + Gluten Free Torino

Summer certainly seems to be arriving here in the UK, so I can finally share with you my No Churn Strawberry Ice Cream Recipe, inspired by a recent trip to Italy where I ate some of the best Gelato on earth!

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Over Easter weekend I visited my family who live in Torino. A huge part of Easter celebrations in Italy revolves around food and I’m pretty sure I can’t remember the last time I was so full 5 consecutive days in a row!

This was my first trip to Italy since going gluten free, so at first I was a little worried about finding food I could eat and anxious because the language barrier makes reading labels and menus a little more difficult – however most supermarkets had a huge range of gluten free products which were all clearly labelled as gluten free (Senza Glutine in Italian). Most supermarkets stocked Schär products too, a brand we are familiar with in the U.K.

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Gluten Free Pan di Stelle which I posted about on Instagram

Before I went I also did some research into Coeliac friendly restaurants and cafes in Torino. On the first day we went into the city for lunch, my cousin found a place called Poormanger which served Baked Potatoes stuffed with lots of adventurous fillings.

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Lunch at Poormanger

I also printed out a restaurant card to keep in my handbag, just incase we ended up going to restaurant and I needed to explain what I can and can’t eat – you can get cards in 54 different languages here. I didn’t really have to use mine, as my cousins were fantastic at transalting for me and at correcting my terrible Italian.

When it comes to ice cream, you’ll find most gelatarias are confident dealing with gluten free queries and knew which of their flavours contained gluten, they also seemed very clued up on cross contamination. They obviously served ice cream in cups, but I’ve heard that Grom (which is a sort of chain gelataria) does Gluten Free cones.

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Gelato at Lago di Viverone

Overall, I had a safe and hassle free trip and I high reccomend Torino as a Coeliac friendly city.

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As you can imagine, when I got home I wanted to try and recreate the amazing gelato I ate while I was out in Italy.

This recipe is a no churn recipe which makes it super quick – the trick to excellent homemade ice cream is to make sure you don’t knock the air out of the cream while you fold the ingredients together.

I reccomend making this ice cream ahead and leaving it to freeze overnight as it needs a good amount of time to set – never a bad idea you’re going to serve it at a party or barbecue the next day.

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No Churn Strawberry Ice Cream 

Ingredients

1 x 397g tin condensed milk

500ml double cream

500g ripe Strawberries, hulled and quartered.

Method

1. Place the Strawberries into bowl and blend using a stick blender. If you don’t mind a few chunky strawberries don’t over blend, but if you want smoother ice cream you should blend until there are no whole strawberries left. Stir through the condensed milk and set to one side.

2. Whip the cream using an electric whisk until it reaches soft peaks (don’t over whip). Gently fold through the strawberry mixture using a spatula – be careful not to knock too much air out of the cream.

3. Transfer the mixture to a freezer safe container and freeze for a least 6 hours.

4. Thaw the Ice Cream slightly before serving.

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Gluten Free Double Chocolate Chip Muffins Recipe (for Coeliac Awareness Week)

Today I’m going to share with you my Gluten Free Double Chocolate Muffin recipe in honour of Coeliac Awareness Week, which is being held this week between the 8th – 14th May 2017.

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Coeliac UK have estimated that approximately 1 in 100 people in the UK suffer with Coeliac Disease and just 24% have been properly diagnosed – which  means there are people living with undiagnosed Coeliacs Disease all across the UK, something Coeliac Awareness week is aiming to change.

You can find out more about Coeliac Awareness Week over at Coeliac UK, including ideas about how to get involved.

If you think you have have Coeliac Disease you can find out more information about the symptoms and how to go about getting a diagnosis here.

If you’ve recently been diagnosed and are new to Gluten Free baking, there is a tonne of advice over on my Ton’s Tips and Tricks page.

My Gluten Free Double Chocolate Muffins recipe is perfect for Gluten Free baking beginners as there are no difficult techniques involved – you don’t even need to worry about the batter being lumpy!

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This recipe was inspired by my Gluten Free White Chocolate and Raspberry Muffins recipe which I posted last year,  in that post I listed a few extra tips and tricks to achieve perfect muffins -you can find that post here.

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Gluten Free Double Chocolate Muffins

Ingredients:

275g gluten free self raising flour
25g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
175g soft brown sugar
2 large eggs
100 ml sunflower oil
200ml milk
1 tsp vanilla extract
150g milk chocolate chips, refrigerated
Method:
1. Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with 8 muffin cases.
2. In a large bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
3. In separate bowl, whisk together eggs, sugar, oil, milk and vanilla extract until combined then add this to the dry ingredients.
4. Gently mix the ingredients together until they form a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the chocolate chips.
5. Spoon approximately 3 tablespoons of batter into each case – the cases should be about 3 quarters full.
6. Bake the muffins for 25 minutes, until golden brown.
7. Leave to cool on a wire rack before serving.

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Gluten Free Easter Chocolate Log

My final Easter recipe this is year is my Gluten Free Easter Chocolate Log recipe – the perfect bake for chocoholics and a beautiful centrepiece for any Easter Sunday gathering.

IMG_4661   I know chocolate logs are more traditionally eaten at Christmas, but I think this fun update on a classic works for Easter too!

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I promise you that this recipe is much easier to make than it looks – the trick is to make sure whip up your eggs and sugar until they are super voluminous!


Gluten Free Easter Chocolate Log 

For the Swiss Roll:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g cocoa powder
20g butter, melted and cooled.

For the Icing:

350g butter, softened
350g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
White chocolate, for decorating.

Method

1. Preheat the oven to 200 C/gas mark 6, then grease and line a Swiss Roll tin or a baking tray with slightly raised sides with baking parchment.

2. Sift together the gluten free flour and cocoa powder in a large bowl then set aside.

3. Place the eggs and sugar into large bowl and beat the ingredients using an electric hand mixer for about 5 minutes, until the ingredients are pale, fluffy and have tripled in volume. Make sure the mixture has reached ‘ribbon stage’, which means that when you remove the whisk the mixture falling from the whisk leaves a ribbon like trail.

4. Fold in the flour mixture bit by bit, being careful not to knock out the air from the mixture.

5. Carefully fold through the cooled melted butter.

6. Pour the mixture into the prepared tray or tin, tilting the tray to level out he mixture.

7. Bake for 8-10 minutes, until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

8. Place a large sheet of baking paper onto a work surface. While the cake is still hot, place it upside down onto the paper, then carefully remove the tray and the baking paper.

9. Roll up the cake so that the paper is inside in the Swiss roll, then leave to cool completely.

10. To make the icing, beat the softened butter and icing sugar together until light and fluffy. Split the mixture between two separate bowls – into one mix the vanilla extract and into the other mix the cocoa powder.

11. Carefully unroll your Swiss Roll and spread the vanilla icing over the sponge, then gently roll it back up.

12. Place the Swiss Roll onto a serving plate, then cover it with the chocolate icing using a palate knife. Use a fork to make a ‘bark like’ affect, then decorate with chocolate eggs of your choice and grated chocolate.

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

I hope everyone has a fantastic Easter!

 

Gluten Free Easter: Marmalade Simnel Cake

Today I am going to share with you my Gluten Free Marmalade Simnel Cake recipe.

IMG_4506For me, it simply wouldn’t be Easter without Simnel Cake – a traditional cake made up of a lightly spiced fruit sponge with a hidden marzipan layer. It is topped with 11 marzipan balls which are said to represent the 11 apostles, minus Judas.

My recipe is a slight twist on the traditional Simnel Cake. I have added a little more liquid in order to create a moist sponge, as Gluten Free Flour requires more moisture than normal flour – Simnel cakes are usually slowly baked on a low temperature for a long time, so the extra moisture is necessary to prevent a dry cake.

I also used Orange Zest instead of Lemon zest and instead of apricot jam I brushed the cake in a generous layer of marmalade.

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Simnel Cake would make a beautiful centrepiece for a special Easter Sunday meal, it is also easily prepared in advance and will comfortably feed a large family.

Gluten Free Orange and Marmalade Simnel Cake

Ingredients

For the cake:

200g butter, softened
200g light brown sugar
1/2 tsp baking powder
200g gluten free self raising flour, sifted
3 large eggs, whisked
500g sultanas, raisins, mixed peel
Zest 1 orange, plus 2 tbsp of juice
2 tbsp marmalade, gently warmed
2 tsp ginger
1 tsp cinnamon
300g Marzipan, for the centre

To decorate:
2 tbsp Marmalade
500g Marzipan, to decorate

Method:

1) Preheat the oven to 140 Degrees C/Gas Mark 1 and grease and line a loose-bottomed cake tin.

2) In a large bowl cream together the butter and sugar with an electric hand mixer or a wooden spoon.

3) In a separate bowl mix together the dry ingredients: sift together the flour, baking powder and spices, then fold through the fruit and the orange zest.

4) Add the eggs one at a time to the wet ingredients along with a tablespoon of dry ingredients to stop the mixture from splitting. Ensure each egg is fully combined before adding the next one.

5) Fold in all the remaining dry ingredients, then add the marmalade and orange juice and mix until fully combined.

6) Spoon half the mixture into the prepared cake tin and smooth out with a spatula.

7) Roll out 300g of marzipan into a circle large enough to fit the tin and place it on top of the cake mixture

8) Spoon the remaining mixture on top of the marzipan and smooth out with spatula.

9) Bake in a preheated oven for 1 hour 40 – 50 minutes, until the cake is deep golden brown and firm to touch.

10) Leave the cake to cool in the tin slightly before turning it out onto a cooling rack to cool completely.

11) Once cake is cool, brush the top with a generous amount of marmalade which which will help the cake to stay moist.

12) Roll out 400g of Marzipan into a circle large enough to cover the top of the cake.

13) Place the marzipan on top of the cake and divide the remaining marzipan into 11 equal pieces. Roll the pieces into 11 balls and arrange them around the edge of the cake in a circle.

14) Place the cake under a grill high heat for a minute or so until the marzipan is golden brown – watch it like a hawk or the marzipan could burn!

15) Place the cake onto a serving plate and wrap it in a pretty ribbon.

You are now ready to proudly display your beautiful and entirely gluten free Easter centre piece for all the family to admire!

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.