Gluten Free No Bake Raspberry and Dark Chocolate Cheesecake

We are currently experiencing yet another heatwave and when temperatures are this hot, the last thing I want to do is be stuck in my kitchen with the oven on full blast.

This weather definitely calls for my Raspberry and Dark Chocolate Cheesecake. There is absolutely no baking involved, simply leave to set in the fridge then head out to enjoy the sunshine!

A3B46442-2CCD-43B1-8690-4F1B01C47E30


Gluten Free Raspberry and Dark Chocolate Cheesecake

Ingredients

For the biscuit base:
200g gluten free shortbread or digestive biscuits
75g butter, melted
20g cocoa powder

For the filling:
400g Philadelphia cream cheese or mascarpone
100g icing sugar
300ml double cream
150g raspberries

To Decorate:
Raspberries
Dark chocolate, grated

Method

1) Grease a springform cake tin with melted butter and line the bottom of the tin with a circle of baking parchment.

2) Blitz the biscuits in a food processor.  Transfer the biscuit crumbs into a small bowl, then add the melted butter and cocoa powder. Stir until combined.

3) Press the biscuits into the base of the cake tin using the back of a spoon. Once the base is covered, pop it into the fridge to chill while you make the filling.

4) In a large bowl, whisk the double cream, cream cheese, and sugar until they start to form soft peaks. Gently stir through the raspberries until combined.

5) Spread the cream cheese filling across the biscuit base using a palette knife to help you achieve a level finish.

6) Leave the cheesecake to set in a fridge overnight or for at least 4 – 6 hours.

7) Once set, run a palette knife around the edge of the cheesecake to help loosen it from the sides of the tin. Carefully remove the tin and place the cheesecake on a serving plate.

8) To decorate, place fresh raspberries into the centre of the cheesecake. Sprinkle over grated chocolate to finish.

1186B31B-8929-428C-BDBB-2CE41A1DF3E1.jpeg

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

Advertisements

Mojito Recipe

Could there be a more perfect summer cocktail than the Mojito? Easy to make and super refreshing – I’ll definitely be making my fair share of these over the the bank holiday weekend.

C4E5C9CB-9F0C-44C9-A6F9-FFF34E8369B8

I am sure many Mixologists would baulk at the thought of 7up in a Mojito – but l when you don’t have all the ingredients to hand, sometimes you’ve got to improvise! And so, I have named my version of this drink the “mo-chea-to” because it’s not a traditional mojito, but it definitely tastes as good.


Mojito Recipe

Makes 1 Cocktail

Ingredients

Half a lime, cut into four pieces

8 fresh mint leaves, plus extra for garnish 

35ml White Rum 

A dash of 7 Up Free (or Sprite)

A few handfuls of crushed ice

Method: 

1) Place the lime and the mint leaves into glass or a kilner jar. Gently muddle the ingredients until the lime start to release  its juice.

2) Add a few handful of ice, followed by the rum. Top up with 7up and garnish each glass with a sprig of mint and a paper straw.

11FF1E66-65CF-4C97-AD8A-5414365C051D

No Churn Nutella Ice Cream

This week we’ve been enjoying a little heatwave here in the UK – and what could be more perfect for this beautiful weather than an Ice Cream recipe?

889255B3-A424-46E5-A527-0DA4E7CF428E

This recipe is inspired by my trip to Torino where I ate some the best Gelato – my favourite flavour was probably cioccolato e nocciole (chocolate and hazelnut) as the ice cream was made with hazelnuts grown in the Piedmont region (which is famous for its hazelnuts).

E78532A1-0BC0-45CA-ABE8-69AFF189BDA6

My recipe is a no-churn recipe which is a super quick and easy way of making homemade ice cream, without the need of an ice cream maker – this recipe also only requires just 5 ingredients.

The secret to making excellent homemade ice cream is adding a little liquid glucose – this magic ingredient stops the ice cream from freezing too solidly, which means it can be scooped as soon as you take it out of the freezer.


No Churn Nutella Ice Cream

Ingredients

100g Nutella 

1 x 397g tin condensed milk 

300 ml double cream 

2 tsp liquid glucose 

A few handfuls of Chopped hazelnuts 

Method:

1) In a large bowl, mix together the Nutella and condensed milk.

2) Pour in the cream and add the liquid glucose, then whisk the ingredients using an electric whisk until it begins to thicken.

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

4) Once the ice cream has frozen scatter across the hazelnuts, then serve!

8FDAE051-FDDC-46D1-916A-CA93BB542D75

I love seeing your take on my recipes, so remember to share a snap of your Nutella Ice Cream over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes

Gluten Free Easter: Mini Egg Brownies

What could be more perfect for Easter than Brownies? Especially my Gluten Free Mini Egg Brownies, which are packed so full of chocolate they are guaranteed to satisfy even the fussiest of chocoholics.

BROWNIES2

I honestly don’t know what I’d do if Mini Eggs weren’t gluten free as they are my favourite Easter treat – they are also a great addition to brownies as they add a bit of crunch.

Be aware that Cadbury’s mini eggs contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. But the good news is, there are a couple of supermarket alternatives out there which don’t contain maltodextrin, including Micro Easter Eggs from Sainsbury’s and Chicky Choccy Eggs from M&S.

I have also been informed, that whilst Mini Eggs are definitely gluten free in the UK, in the US they may contain gluten due to potential cross-contamination risks during the manufacturing process.

BROWNIES

Gluten Free Brownies 

Ingredients

200g unsalted butter
200g Dark Chocolate (85% Cocoa solids)
80g gluten free self-raising flour
60g cocoa powder
250g light brown caster sugar
4 large eggs
2 x 90g packets of Cadbury Mini Eggs, chilled

Method

1) Preheat the oven to 180 degrees C/gas mark 4, then grease and line a rectangular baking tray with baking parchment.

2) Heat the butter, chocolate and sugar together in a large saucepan over a low heat. Leave to cool slightly, then stir in the flour and cocoa powder.

3) Add the eggs one a time, beating the mixture vigorously in between each addition. Once the mixture has turned thick and glossy transfer it to the prepared tray, then scatter across the chilled mini eggs.

4) Bake for 25 to 30 minutes or until the brownies are firm to touch. Leave to cool completely before cutting into squares.

BROWNIES3

I love seeing your take on my recipes, so remember to share a snap of your Mini Egg Brownies over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Easter – Hot Cross Bun Muffins

Easter is fast approaching and although the weather has been unseasonably cold I have still been enjoying all the delightful treats the season has to offer.

One of my favourite Easter treats is a hot cross bun slathered in butter; and although I am quite keen on making a lot of my food from scratch I have little time and patience for attempting gluten free bread.

This is where my Hot Cross Bun Muffins come in…

125FE8CC-CA5A-449B-8C2E-5523F068F466

Some may consider it lazy, but making Hot Cross Buns in muffin form is the easiest way to get your Hot Cross Buns fix without the hassle of actually making bread.

As well as being gluten free, this recipe can easily be made dairy free by changing the milk for a dairy free alternative.

6E0CE377-9BA6-4860-941E-ACD484BEA31B

Gluten Free Hot Cross Bun Muffins 

Ingredients

For the muffins:

200g mixed dried fruit (I used sultanas/raisins/mixed peel)
300g gluten free self raising flour
Zest of an orange (save the juice for the icing)
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml milk (or dairy free alternative)

For the crosses:

100g icing sugar

1 – 2 tbsp of orange juice

Method:

1) Preheat the oven to 180 degrees C/gas mark 4, then  line a muffin tin with muffin cases.

2) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and mixed spice.

3) In a separate bowl, whisk together eggs, sugar, oil and milk until combined.

4) Gently mix together all the ingredients using a wooden spoon until you are left with a batter which is only just combined (don’t worry too much if there are any lumps), then stir through the dried fruit.

5) Spoon approximately 2 tablespoons of batter into each muffin case, then bake for 25 minutes, until golden brown.

6) Leave the muffins to cool completely on a wire rack, while you make icing.

7) To make the icing, mix the icing sugar with 1 – 2 tablespoons of orange juice or water, then mix until the ingredients form a pipeable paste.

8) Transfer the icing to a piping bag and pipe a cross onto each muffin.

Be sure to store the muffins in an air tight container and they will last for 4 to 5 days!

CDD15BDD-2C1C-42E3-A0A9-FA457CF08254

I love seeing your take on my recipes, so remember to share a snap of your Hot Cross Bun Muffins over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Rhubarb and Apple Crumble with Homemade Custard

The UK has been experiencing a bit of a cold snap over the last week and as temperatures have continued to plummet I have found myself drawn to warming comfort foods.

Although it is not quite peak-rhubarb season until about April, rhubarb is available as early as February and I recently spotted some beautiful pink rhubarb at my local fruit and veg stall which made my mouth water. I think people often don’t know what to do with rhubarb, but one of the simplest ways to cook it is in a crumble – and you can’t really go wrong with the classic combination of Rhubarb and Apple.

crumble 4

For most recipes, it is essential to sweeten rhubarb with a little sugar, but not so much that it begins to lose all its sharpness. If cooked properly, rhubarb should be that perfect balance between sweet and sour – be careful too, not to cook the rhubarb for too long as it can lose it shape become mush.

Crumble

I topped my crumble with gluten free oats, but if you struggle to tolerate gluten free oats, you could try buckwheat flakes, quinoa flakes or flaked almonds instead.


 Ingredients

For the filling:
400g pink rhubarb, cut into thumb size pieces
300g Bramley apples, peeled and sliced
100g caster sugar

For the crumble topping:
75g unsalted butter
250g all-purpose gluten free flour (I used Schär Mix It! Universal)
50g caster sugar
A handful of gluten free oats, buckwheat flakes, quinoa flakes or flaked almonds

Custard:
1 tsp Cornflour
1 Egg Yolk
1 tsp Vanilla Extract
20g Caster Sugar
150ml Double Cream
100ml Milk

Method

1) Preheat the oven 200 Degrees C/180 Fan/Gas Mark 6.

2) Place the rhubarb and caster sugar into a heavy bottomed pan. Heat the ingredients over a low to medium heat until the rhubarb starts to release its juices, but holds its shape.

2) Add the slices of apple to the pan and stir until the apple is coated with the rhubarb juice. Pour the fruit into the baking dish and set aside while you make the crumble topping.

3) To make the crumble topping, mix together the flour and sugar then rub in butter until you are left with a breadcrumb like texture.

4) Spoon the crumble mixture over the fruit filling, ensuring it is completely covered. Top with gluten-free oats (or one of the alternatives listed above), then bake in the preheated oven for 30 minutes until the topping is golden brown.

5) To make custard: place the cornflour, egg yolk, sugar, and vanilla extract into a heavy bottomed pan and give the ingredients a quick whisk. Add milk and cream then place the pan over a medium heat. Continuously whisk the mixture to help it thicken and to stop the custard burning – do not let it boil.

6) Once the custard has thickened remove the pan from the heat and serve.

crumble 2

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

 

Gluten Free ‘Baci di Dama’ (Hazelnut and Chocolate Cookies)

If you’re looking for the perfect bake for Valentine’s Day, look no further than these mini Hazelnut and Chocolate Cookies which are very romantically named ‘Baci di Dama’ or ‘Lady’s Kisses’.

16675738-74A1-495A-97C3-4C8197A419C0

Baci di Dama originate from the Piedmont region of Italy and were made to celebrate the excellent Hazelnuts produced there. It is thought that the cookies are called ‘Lady’s Kisses’ as the two sandwiched cookies are said to resemble lips pursed together ready to receive a kiss or the two halves symbolise two lovers kissing.

C186BD84-623A-4992-A867-533C63D3B80C

Whichever explanation you decide to opt for, there’s no doubt that these miniature cookies are incredibly cute. They are also incredibly simple to make and require just five ingredients – great for a last minute gift idea if you’re stumped for what to get someone for Valentine’s Day!

0356EA2A-451C-4269-A6B7-6EF5DBE491D7


Baci di Dama (Lady’s Kisses)

Ingredients

100g blanched hazelnuts
100g gluten free flour (I used Schär Mix It! Universal)
60g caster sugar
60g unsalted butter
50g good quality dark chocolate

Method

1) Place a dry frying pan over a medium heat, then lightly toast the hazelnuts until golden brown.

2) Blitz the hazelnuts in a food processor until they resemble fine breadcrumbs. Place the ground hazelnuts into a large bowl, then stir through the sugar and the flour.

3) Rub the butter into the hazelnut mixture and start to bring the mixture together to a form a dough – if the mixture is a little crumbly, add a few drops of water to help it come together.

4) Wrap the dough in cling film and chill it in the refrigerator for two hours to help it firm up.

5) Preheat the oven to 160 degrees C/gas mark 3. Roll the chilled dough into small ball shapes which weigh approximately 5 grams each, then place the pieces of dough onto baking trays lined with baking parchment and chill the

6) Place the balls of cookie dough into the fridge to chill for 15 minutes. Bake the cookies for 15 minutes or until they are golden brown.

7) Transfer the cookies to a wire rack to cool completely while you melt the chocolate.

8) Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Allow the chocolate to cool for a few minutes, then dip the flat side of a cookie into the chocolate, then sandwich it together with another cookie – repeat until all the cookies have been sandwiched together.

4FD62847-81CB-4EC6-A7FC-904E824A8545

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