Gluten Free S’mores Cake Recipe (Vegan)

I am often asked by friends to make birthday cakes suitable for vegans, and this chocolate sponge recipe is the one I go to nearly every time because it never fails to please. Those who aren’t vegan can never believe that this cake doesn’t contain eggs, and vegans are always pleasantly surprised that it has the texture of “normal” cake – nevermind that it’s also gluten free!

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After coming across vegan marshmallows at my local supermarket, I really wanted to come up with a fun way to use them in a bake – so I decided to combine them with my favourite vegan sponge recipe and make a Vegan S’mores Cake.

Freedom Mallows are really similar to “real” marshmallows in both taste and texture. When I toasted them they lost their shape a little, but they are so close to the real thing I hardly think that matters. I found them in Sainsbury’s, but they can also be found in Holland and Barratt or online.

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If you’re looking for a cake that is suitable for a party with guests who have multiple allergies, intolerances or requirements then this is the recipe for you – no need to prepare more than dessert with this easy crowd pleaser.

Ingredients

For the sponge:

300g gluten free self-raising flour 

50g cocoa powder

200g caster sugar  

2 tsp baking powder

375ml sweetened soya milk 

150ml sunflower oil

For the frosting:

75g cocoa powder

75g golden syrup

50g dairy free butter

To decorate:

150g vegan marshmallows (I used Freedom Mallows)

Method

1) Preheat the oven to 180 degrees C/Gas mark 4

2) Grease and line three 7 inch sandwich tins with greaseproof paper

3) In a large bowl, mix together the cocoa powder, gluten free flour, caster sugar and baking powder until combined.

4) Whisk together the oil and soya milk in a separate bowl, then add this to the dry ingredients. Whisk until the ingredients are just combined and quickly pour the batter into the prepared tins.

5) Tap the tins gentle on the work surface to get rid of any air bubbles and bake for 15 minutes or until the cake is firm to touch and cooked right through.

6) Leave the cakes to cool slightly in their tins, before turning them out onto a wire rack to cool.

7) To make the frosting, melt together the butter and golden syrup in a small pan over a medium heat. Sift in the cocoa powder and stir until combined. Remove the pan from the heat and leave to cool – the mixture will become less runny and spreadable as it cools down.

8) To Assemble the cake, place one of the sponges on a serving plate then spread a third of the frosting over the top. Repeat with the remaining sponges until you have all three sponges stacked on top of each other – there should be a layer on frosting on top.

9) Spread the marshmallows out across baking tray lined with greaseproof paper. Grill the marshmallows for 30 – 60 seconds or until golden brown – keep an eye on them so they don’t burn.

10) Leave the marshmallows to cool slightly, then pile them on top of the cake.

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

Gluten Free & Dairy Free Jammy Dodger Recipe

Today I’m going to share with you my Gluten Free & Dairy Free Jammy Dodger Recipe – this recipe is also free from eggs and so is suitable for vegans.

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I found gluten free biscuits a little tricky at first, but I’ve discovered over the course of many biscuit based experiments that success comes down to two things:

1. What type of flour(s) you use.

2. How you bind your ingredients.

I’ve found that good gluten free biscuits require a mix of different flours. I usually start with gluten free self raising flour as my base, then add other types of flour depending what kind of texture I want the finished bake to have. For biscuits, I wouldn’t recommend using self raising flour alone, as the biscuits will rise too much and be more cake like. Gluten free self raising flour is a useful base though, as it usually has added raising and binding agents, like Xanthan gum which helps to bind the ingredients together. To the self raising flour I like to add cornflour, which also helps bind the ingredients together, and ground almonds to add some bulk  – although I don’t like to add too much, as this could cause the biscuits to crumble.

In most of my cookie recipes I usually add an egg yolk to help bind the ingredients together – without an egg, I usually find that the dough is too crumbly and too difficult to handle. This time I decided to experiment with golden syrup, which in my opinion did the job just as well as an egg yolk – great news for vegans!

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Jammy Dodgers – Gluten Free/Dairy Free/Egg Free/Vegan

Makes approximately 18 cookies

Ingredients

For the biscuits:

250g gluten free self raising flour

60g cornflour

40g ground almonds

100g caster sugar

150g dairy free spread

2 tbsp golden syrup

2 tsp vanilla extract

For the filling:

200g strawberry or seedless raspberry jam

1 tbsp cold water

Icing sugar for dusting

Method

1. In a large bowl, stir together the gluten free self raising flour, cornflour, ground almonds and sugar.

2. Rub the dairy free spread into the flour mixture until it starts to form a bread crumb like texture. Add the vanilla extract and golden syrup then start to bring the mixture together with your hands until it forms a dough – don’t worry if the dough seems quite soft at this point.

3. Wrap the dough in cling film then leave it to chill in a refrigerator for at least 30 minutes.

4. Whilst the dough chills, preheat the oven to 170 degrees C/gas mark 3 and line two large baking trays with baking parchment.

5. Roll out the dough onto a floured surface. Using a 6cm crimped scone or pastry cutter, stamp out 36 cookies – transfer the cookies to the baking trays using a palate knife or splatula.

6. Once the cookies are on the tray, cut holes in the centre of half the biscuits using small cookie cutters in any shape you fancy – I used a tiny flower cutters and a piping nozzle to cut out circles.

7. Bake the cookies for approximately 10 to 12 minutes or until golden brown – don’t worry if the cookies are a little soft, they will firm up when they cool down.

8. Leave the cookies to cool and firm up on the baking tray for a few minutes, then transfer them to a wire rack to finish cooling.

9. In a small bowl mix together strawberry jam (or the jam of you choice) with some cold water to make it more spreadable.

10. Lightly dust the cookies with the hole in the centre with icing sugar.

11. Spread the jam over the base of  the cookies without the holes, then sandwich them together the remaining cookies, so that the jam peeks through!

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Gluten Free Viennese Whirls (Inspired by ‘The Great British Bake Off’)

Bake Off is finally back on our TV screens, so queue the nationwide baking frenzie and attempts to recreate bakes from the show at home – sometimes with varing success!

This was certainly the case when I attempted to make a gluten free version of Viennese Whirls, the technical challenge from this year’s Biscuit Week.

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I discovered Mary Berry’s recipe on the BBC Food website and decided to give it a whirl (see what I did there?) – I thought a gluten free version would work quite well and that all I needed to do was change the flour… I was quite wrong!

I followed Mary’s recipe to the letter and all the the tips the bakers mentioned on the show, including insuring the butter was soft enough and chilling the whirls before baking. Unfortunately, they turned out a crumbly mess and I couldn’t even get them off the baking tray without them disintegrating into a million pieces

The recipe definitely required a few further tweaks to work gluten free, so it was back to the drawing board.

I think that the first attempt went wrong because the mixture was too soft and a bit oily which resulted in the mixture melting in oven, despite the fact that I’d chilled the whirls in the freezer for 15 minutes prior to baking.

On my second attempt I decided to use margarine instead of butter, which combatted some of the oiliness, and I added a touch more dry ingredients, which resulted in a firm but pipeable mixture. Again, I  chilled the whirls before baking which helped them to keep their shape.

This time they came out overbaked, which I think is due to the oven temperature being quite high in Mary’s recipe – if you don’t check the biscuits every 30 seconds after the first 13 minutes, you might accidentally overbake them and I definitely wouldn’t recommend leaving them for the full 15 minutes without checking them!

By the third attempt, I knew I had found the right balance of ingredients but decided to drop the oven temperature from 190 degrees to 180 to help to slow down any potential overbaking.

It was definitely third time lucky. The result was a whirl that had kept its shape, was golden but not over baked and was actually stable enough to get off baking tray and be filled. They also tasted delicious and melted in the mouth – heaven!

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Gluten Free Viennese Whirls

Recipe adapted from Mary Berry’s Viennese Whirl Recipe from ‘The Great British Bake Off’ found on the BBC Food website.

Ingredients

For the biscuits:

250g soft margarine (or dairy free alternative)

70g icing sugar

225g gluten free self raising flour

50g cornflour

1/2 tsp vanilla extract

For the filling:

Strawberry Jam (Mary’s recipe said Raspberry, but I prefer Strawberry)

100g unsalted butter (or dairy free alternative)

200g icing sugar, plus extra for dusting

1/2 tsp vanilla extract

Method

1. Preheat the oven to 180 degrees C/160 degrees C fan/gas mark 4.

2. Line 3 baking trays with baking paper, then use a 5cm cutter to draw 8 circles onto each sheet of paper, making sure they are well spaced out. Turn the paper over so the circles are underneath.

3. In large bowl, cream together the margarine, sugar and vanilla with an electric hand mixer until light and fluffy. Add the gluten free flour and cornflour and beat with the hand mixer until all the ingredients are fully combined.

4. Transfer the mixture into a piping bag fitted with a medium star nozzle – I like to use plastic disposable piping bags because I think they are easier to use.

5. Pipe 24 swirls inside the circles on the baking sheets. Place the baking sheets in the freezer for 10 – 15 minutes to help the swirls firm up before baking.

6. Bake for 13—15 minutes, until  pale golden-brown in colour. I reccomend checking them every 30 seconds after the first 13 minutes as the edges can catch and they can easily overbake.

7. Leave the whirls to cool on the baking sheets for a few minutes then transfer them to wire rack to cool completely.

8. To make the butter cream, beat the butter, icing sugar and vanilla extract with an electric hand mixer until light and fluffy and almost white in colour. Transfer into a piping bag fitted with a large star nozzle.

9. To decorate: Spoon a little jam onto the flat side of half of the biscuits, then pipe a swirl of buttercream over the top. Place a biscuit on top of each one to create a sandwich, then dust with a little icing sugar to finish.

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Gluten Free Buckwheat and Peanut Butter Flapjacks (No Oats)

Today I’m going share with you my Gluten Free Buckwheat and Peanut Butter Flapjack recipe.

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I have been working on this recipe for a while, after a kind request from a friend who struggles to tolerate oats. The objective was simple: create a flapjack that looks and tastes like a traditional flapjack but that doesn’t contain any oats, not even gluten free ones.

I happily excepted the challenge because there are many Coeliacs who struggle to tolerate gluten free oats (despite the fact that they are considered to be okay) and there are many looking for an alternative that will work for them.

When I was looking for an oat subsitute I came across some gluten free Buckwheat flakes in my local health food shop; they are slightly paler in colour than oats but are similar in size and texture so I thought they would work well – If you think you can tolerate buckwheat then this recipe might be worth a shot.

It took a few attempts to get the recipe just right. The first attempt resulted in a flapjack that was so crumbly that I couldn’t even cut it into squares and the second attempt was a complete disaster when I accidentally over baked them and they turned out as hard as rocks – oops!

It was definitely third time lucky. The final attempt resulted in the perfect buttery, and chewy flapjack which didn’t crumble at the slightest touch – result!

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I deviated slightly from the brief and used peanut butter which I know isn’t particularly traditional, but I love the flavour! If you’d prefer a more traditional flapjack or have a nut allergy you can miss out this ingredient and they will work just as well.

Free Buckwheat and Peanut Butter Flapjacks

Makes approximately 16 flapjacks

Ingredients

175g unsalted butter
2 tbsp crunchy peanut butter
2 tbsp golden syrup
150g soft brown sugar
300g buckwheat flakes

Method

1. Preheat the oven to 150 degrees C/Gas Mark 2, then throughly grease and line a square tin (20cm x 20cm) with greaseproof paper.

2. Melt the butter in a large heavy bottomed pan over a medium heat. Once the butter has melted add the peanut butter, golden syrup and brown sugar then stir until the sugar has completely dissolved and you can no longer feel any grains scraping the bottom of the pan.

3. Add the Buckwheat flakes and mix until all the ingredients are fully combined. Spoon the mixture into the prepared tin, spreading it right into the corners and pressing it down flat with the back of a spatula.

4. Bake for about 20 to 25 minutes. The flapjack is ready when the top becomes a beautiful golden brown and is soft to touch – do not be tempted to bake it for longer; although the flapjack will seem too soft, it will firm up as it cools down.

5. Leave the flapjack to cool completely before cutting into squares (5cm x 5cm) – if you attempt to cut the flapjacks before they are properly cold they will crumble, so patience is definitely a virtue!

I hope you like this recipe and give it try!

If you want to keep up to date with my kitchen adventures you can find me on Instagram @titchyton or on my Facebook page.

Honey Roasted Chicken, Feta and Quinoa Salad with Sticky Sautéd Tomatoes

Today I’m going to share with you one of my most favourite creations, my Chicken, Feta and Quinoa Salad with Sticky Sautéd Tomatoes. This is a recipe which I come back to time and time again because it’s super easy to prepare and incredibly tasty.

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I made this for my sister on her most recent trip to London, I had offered to make us both lunch and wanted to serve something more interesting than your usual lunchtime fodder.

Personally I think this salad ticks all the boxes. For a start, there is not a bland lettuce leaf in sight which instantly makes it infinitely more appealing. The base of my salad is made up of quinoa, a grain which is a fantastic source of protein and dietary fibre, and if prepared in the right way can be incredibly flavoursome.

The rest of the ingredients are far from boring, the chicken breast is roasted in sweet and sticky honey which contrasts wonderfully to the salty feta and refreshing cucumber, but without a doubt the absolute star of this dish is my sticky sautéd tomatoes which I am completely obesessed with – you’ll know why, once you’ve tried them!

The salad is topped off with a handful of pomegranate seeds and a bunch of parsley… I tried to get some leaves in there, somewhere!

Honey Roasted Chicken, Feta and Quinoa Salad with Sticky Sautéd Tomatoes

Serves 2 – 3 

For the Salad:
120g Quinoa, rinsed (I used a mix of white/black/red quinoa)
500ml water, brought to the boil
1 chicken stock cube
400g diced chicken breast
1 tbsp olive oil
2 tbsp honey
1/2 a cucumber, deseeded and chopped into half moon shapes.
50g Feta cheese
A bunch of fresh parsley
12 cherry tomatoes
1 tbsp red wine vinegar
1/2 tsp caster sugar
A handful of pomegranate seeds (optional)

For the Dressing:
Lemon juice
Olive Oil
Salt and Pepper to season

Method:

1. Preheat oven to 180 degrees C/Gas mark 4.

2. Coat the chicken in olive oil and honey, then season it with black pepper.

3. Bake the chicken in the preheated oven for 20 minutes. To check the chicken is cooked, make sure the meat is white and that no pink remains.

4. Whilst the chicken is cooking, place the quinoa into pan of boiling water and crumble over a stock cube. Stir and reduce the pan to simmer, then cook for 15 minutes until the quinoa is soft.

5. Drain quinoa and leave it cool slightly.

6. To make the sticky tomatoes: heat up a dash of olive oil in a frying pan over a medium heat. Add the cherry tomatoes and cook for a minute or two, until they start to become slightly wrinkly. Add the red wine vinegar and sugar, then stir to coat the tomatoes until they become sticky.

7. Serve your salad on a large serving plate. Start with the quinoa on the bottom, layer up the slices of cucumber, feta, chicken and tomatoes, then top with fresh parsley and pomegranate seeds.

8. Drizzle over olive oil and a squeeze of lemon. Season with black pepper and serve with wedge of lemon on the side.

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Gluten Free Peanut Butter & Chocolate Chip Granola

It’s a well known fact that I love Peanut Butter and that I would put it in everything and anything, if I could!

In my opinion, granola is made infinitely better with the presence of peanut butter which not only delicious, but dairy free too. To make this granola recipe completely dairy free, just miss out the chocolate chips or use chunks of dairy free dark chocolate instead.

The recipe is easily adaptable, so you can change up the ingredients depending on what you fancy and it’s also lovely healthy way to start to the day, as the oats will give you that energy boost to get through until lunch time!

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Gluten Free Peanut Butter Granola  

Ingredients:
250g gluten free oats
3 tbsp Smooth Peanut Butter (preferably one containing only natural sugars)
1 tbsp Sunflower Oil
2 tbsp Maple Syrup
50g Dark Chocolate Chips (optional)
A handful of chopped unsalted peanuts

Method:

1) Preheat Oven to 180 degrees C/Gas Mark 4.

2) In a large heavy bottomed pan mix the peanut butter, oil and maple syrup over a low heat, then add the oats and stir until combined.

3) Spread the oats into a thin layer across a baking tray lined with greaseproof paper, then scatter across the chopped peanuts.

4) Bake the mixture for 5 minutes, give the oats a a quick stir with a wooden spoon, then return them to the oven and to bake for a further 5 minutes or until golden brown.

5. Once the Granola has cooled completely, stir through the chocolate chips (optional).

If you want to keep up to date with my kitchen adventures you can find me on Instagram @titchyton or on my Facebook page.

I would also like to mention a very exciting project which the good folks over at Delicious Alchemy are getting up to.

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To celebrate their 10th birthday, Delicious Alchemy are setting up a charity called ‘The Delicious Alchemy Charitable Foundation’ which will aid people on a restricted diet, particularly those who are going hungry, by donating gluten free food to food banks such as those supported by the Trussell Trust in the UK.

For their first fundraising project they are planning to produce a recipe book – all proceeds will go The Delicious Alchemy Charitable Foundation – but they need funding to help make this a reality!

Crowdfunding for the project starts on the 18th of April, but in the meantime you can help spread the word signing up to the Thunderclap, a platform that sends a one time message out about the project on the 18th of April via your chosen social network.

To sweeten the deal, everyone who signs up to the Thunderclap will be entered into a prize draw to win one of 10 Delicious Alchemy goodie boxes.

You can sign up to the Thunderclap here: https://www.thunderclap.it/projects/37982-delicious-alchemy-crowdfund?locale=en

I’m proud to support such a great cause and I hope you will get involved too!

Find out more about The Delicious Alchemy Charitable Foundation here: http://www.deliciousalchemy.co.uk/2016/03/the-delicious-alchemy-charitable-foundation/

 

Gluten Free Easter: Mini Egg Millionaire Shortbread

It doesn’t feel like two minutes since Christmas, but March is here, Easter is almost upon us and I’m excited to be sharing with you my first Easter recipe of the year – Gluten Free Mini Egg Millionaire Shortbread.

imageI’m rather obsessed with Millionaire Shortbread and Mini Eggs are quite possibly my favourite Easter confectionary, so I just had to put them together in a bake!

I don’t know what I’d do if Mini Eggs weren’t gluten free, but they do contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. There are a couple of supermarket alternatives out there, however, which don’t contain maltodextrin, including ‘Micro Easter Eggs‘ from Sainsbury’s and ‘Chicky Choccy Eggs’ from M&S. ‘Galaxy Golden Eggs‘ are also gluten free and would create and interesting finish.

 

This bake would make a lovely treat for the children after a busy Easter Egg hunt and is the perfect way to use up any left over Mini Eggs after Easter!

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Ingredients

For the shortbread base:
275g gluten free self raising flour
175g unsalted butter, cut into cubes
100g caster sugar

For the caramel layer:
1 x 397g tin of condensed milk
100g unsalted butter
100g dark brown sugar

For the chocolate layer:
200g dark chocolate
100g milk chocolate

To decorate:
1 x bag of mini eggs

Method

1. Preheat oven to 160 degrees C/gas mark 3 then grease and line a 20 x 20 square tin with greaseproof paper.

2. To make the shortbread base, mix together the flour and sugar in large bowl, then rub in the butter until you are left with a breadcrumb like texture.

3. Start to bring mixture together with your hands until you have a smooth ball of dough.

4. Press the dough into the tin, smoothing it into an even layer that reaches the corners of the tin.

5. Bake for 25 – 30 minutes or until golden brown, then set it aside to cool whilst you make the caramel.

6. To make the caramel, place the butter into a large microwavable bowl and heat until melted. Add the sugar and give the ingredients a good mix until you can’t feel any grains of sugar on the bottom of the bowl – you may need to heat it again for another 30 seconds or so to encourage the sugar to dissolve throughly.

7. Add the condensed milk and heat for a further two minutes before whisking the ingredients throughly with a balloon whisk. Heat the caramel for a further 4 – 5 minutes, giving it a good whisk after each minute.

8. Drop a little bit of the caramel into a glass of cold water – if the mixture can be rolled into soft ball then it’s ready to be used, otherwise it may need another 30 seconds in the microwave.

9. Smooth the caramel in an even layer over the shortbread base, then leave to set.

10. For the chocolate layer, gently melt the chocolate in a heatproof bowl over a pan of simmering water. Pour the chocolate over the top of the shortbread and caramel layers and smooth out with a palate knife.

11. Decorate the top with mini eggs – I broke up a few mini eggs by bashing the bag with a rolling pin which I then scattered across the top – then leave to set before cutting into equally sized pieces.

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There will be more Easter bakes coming up very soon, but in the meantime, you can keep up to date with my kitchen adventures on Instagram or on my Facebook Page.

UPDATE – Here in the UK Mini Eggs are definitely Gluten Free, but I’ve been informed that Mini Eggs in the US may contain gluten due to potential cross contamination risks during the manufacturing process.