Gluten Free Bakewell Tart (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my gluten free take on Mary Berry’s Bakewell Tart, as featured on the latest episode of ‘The Great British Bake Off’.

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This week the bakers had to tackle pastry and they were tasked with making Danish Pastries, Filo Pastry Amuse Bouches and a Bakewell Tart, which was this week’s technical challenge.

There was some controversy on Twitter after the show aired that Mary’s bake was not a Bakewell Tart, but in fact a Cherry Bakewell because it was topped with an almond flavoured icing – apparently a traditional Bakewell Tart is supposed to be topped with layer of flaked almonds, not icing.

It may annoy traditionalists, but I decided to stay true to Mary’s recipe and go for a layer of icing…  but I did add some flaked almonds for good measure!

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The challenge making a gluten free version of this bake is coming with a good shortcrust pastry recipe.

Gluten free pastry can tend to be a little on the crumbly side, so it’s important that there is enough liquid in the mixture to help bind the ingredients together. My recipe uses a combination of egg yolks and butter to achieve this, but if the mixture is being little stubborn, a drop of water can be added to help bring it together.

It’s also incredibly important to chill your pastry before using it, as it this really does help to make it more pliable.

Finally, a good quality non stick tart or flan tin with a loose base is essential, or you will struggle to get your tart of its tin!

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Gluten Free Cherry Bakewell Tart

(Recipe inspired by Mary Berry’s Bakewell Tart recipe from ‘The Great British Bake Off’)

You will need a 8″ inch fluted flan or tart tin with a loose base.

Ingredients

For the Pastry:

200g plain gluten free flour

50g ground almonds

75g  icing sugar

2 egg yolks

125g butter

A drop of water

For the filling:

4 tbsp seedless raspberry jam

150g butter, softened

150g caster sugar

150g ground almonds

1 large free-range egg, beaten

1 tsp almond extract

For the icing: 

300g icing sugar

1 tsp almond extract

A handful of toasted flaked almonds to finish

Method

1) To make the pastry, stir together the flour, ground almonds and icing sugar in a large mixing bowl.

2) Rub together the flour mixture and the butter, add the egg yolks and start to bring the mixture together your hands.

3) Tip the contents of the bowl out onto a floured work surface and knead the dough until it comes together in a smooth ball – you can add a few drops of water to help, if necessary.

4) Wrap the pastry in cling film and put it in the fridge to cool for about 30 minutes to an hour – this is very important as the colder the pastry is, the easier it is to work with.

5) Preheat the oven to 180 degrees C/gas mark 4, then throughly grease your tart tin with butter.

6) Roll out the chilled pastry between two sheets of greaseproof baking paper (this will prevent the pastry from sticking to your work surface) until it is about the thickness of a 1 pound coin.

7) Use greaseproof paper to help you get the pastry into the tin safely. Firstly, peel off the top layer of baking paper, place the tin upside down into the middle of the pastry then carefully flip the pastry over with the help of the bottom sheet of baking paper. Peel off the bottom baking sheet and gently press the pastry down into the tin, insuring it’s pressed right into each groove – don’t panic if you do get any tears or any holes, just neatly patch it up with some spare pastry.

8) Trim off any excess pastry. Place some baking paper into the case and fill it baking beans (any dried beans or rice will do) then blind bake the pastry case for 10 minutes. Remove the baking beans and bake the case for a further 5 minutes to help dry it out.

9. Meanwhile make the Frangipane: cream together the butter and sugar until light and fluffy. Beat in the egg, ground almonds and almond extract until the ingredients are combined.

10. Leave the pastry case to cool down slightly before spreading the jam over the base of the case in an even layer. Next, spoon the Frangipane into the case and smooth it out with a palate knife.

11. Bake the tart for 25 – 30 minutes or until the Frangipane is golden brown and firm to touch. If the pastry starts to get a little too much colour, put some tin foil over the tart, this will prevent it from burning.

12. Leave the tart to cool completely before decorating. While you are waiting, toast your flaked almonds by spreading them over a lined baking sheet and baking them at 180 degrees for about 5 minutes until toasted.

13. To make the icing, sift the icing sugar into a bowl. Add the almond extract and 2 to 3 tablespoons of cold water and mix until you are left with a thick but spreadable icing.

14. Spread the icing over the cooled tart using a palate knife. Sprinkle over the toasted almonds, then serve!

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I hope you enjoy this recipe and all other recipes I have recreated during this series of ‘The Great British Bake Off’ so far.

I love seeing your bakes, so if you try any of my recipes please take a snap and share it on Instagram or Twitter by using the hashtag #titchytonbakes or post a picture on my Facebook page.

 

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

Over the past week there has been an uproar over the news that the BBC has lost the rights to host ‘The Great British Bake Off’ and that as of the next series it’s new home will be channel 4, after they paid double the amount than the BBC had offered to take the show. Mel and Sue stepped down from hosting the show saying that they are ‘not going with the dough’ and today Mary Berry has also announced that she will be exiting the show, leaving fans worried about the future of their favourite programme  – it’s been more dramatic than series 5, when Ian dumped his Baked Alaska in the bin!

I, for one, am absolutely gutted that this is the end of Bake Off as we know it, but I have a huge amount of respect for Mel, Sue & Mary for not selling out. I don’t know whether I will continue to watch the show over on channel 4, but I am determined to enjoy every second of the current series, while it lasts.

To help cheer everyone up, today I’m going to share my Gluten Free Churros Recipe, inspired by the showstopper challenge from this year’s Batter Week.

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Batter week saw the bakers tackle stuffed Yorkshire puds, delicate lacey Pancakes and a simple Spanish street food called Churros, out of which they were expected to create a spectacular showstopper.

To achieve perfect Churros the bakers were tasked with making a choux pastry like dough that would be soft enough to pipe, but firm enough to keep its distinctive shape during frying. The Churros also had to be crisp on the outside and cooked to perfection on the inside, so it was essential to get the oil at the right temperature otherwise you may end up with uncooked dough inside… oh, and they had to be uniform in size!

Last year I worked a lot on perfecting my gluten free choux pastry, so as I already had a recipe which I thought would work, I decided I would give Churros a try.

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My Churros plan – does anyone else make notes whilst watching bake off?

It took a few attempts to find the perfect balance of ingredients. I made my first batch of dough following my gluten free choux pastry recipe, but the result was a dough that was slightly too soft – perfect for choux buns, but not stiff enough to keep its shape in hot oil.

My second batch was much better as I used less egg which helped to give the dough a much firmer consistency. I also discovered that the pinch of baking powder I’d added to my choux pastry recipe was not required for Churros as it made them puff up and split during frying.

Getting the oil to the right temperature without a deep fat fryer was tricky, although not impossible – it’s a good idea to do a few testers first and adjust the temperature accordingly. I also found I had better success piping the Churros straight into the pan (as opposed to piping them onto parchment paper) which is fine as long as you don’t mind them not being uniform!

I’m pleased to say that once I had ironed out all these issues, the result was Churros which were beautifully crispy and light and fluffy on the inside.

imageI recommend eating them fresh as they don’t keep all that well. I served mine with a rich chocolate dipping sauce and together I think they would make a fantastically unique dessert for a dinner party.

Gluten Free Churros with Chocolate Dipping Sauce 

Ingredients

For the Churros:

60g gluten free self-raising flour

1 tbsp caster sugar

55g unsalted butter

110ml cold water

1 egg

1/2 tsp vanilla extract

For the Churro coating:

1 tsp cinnamon

2 tbsp caster sugar

Plus 1-litre sunflower oil for frying the Churros.

For the chocolate dipping sauce:

100g good quality milk or dark chocolate

100ml double cream

1 tbsp golden syrup

Method

1. Place a heavy-bottomed saucepan over a low to medium heat, then add the water, sugar and butter and bring the ingredients to a gentle simmer.

2. Once the butter has melted, remove the pan from the heat and quickly beat in the flour until all the ingredients come together in a smooth ball. It’s important to cook out all the flour, so if you can still see some flour keeping beating.

3. Transfer the dough to a large mixing bowl and beat it gently for a few seconds with a wooden spoon to help release some steam – this will help the mixture to cool down.

4. In small bowl whisk the egg to break up the yolk.

5. Once the pastry mixture is cool, add the vanilla extract and then the egg a bit at a time whilst beating with an electric hand mixer – don’t add the egg whilst the mixture is hot or you will end up with scrambled eggs!

6. At first the mixture will look a little bit lumpy but keep beating and adding the egg bit by bit until it becomes a smooth and stiff dough.

7. Transfer the mixture to piping bag fitted with a star nozzle then  place the dough in the fridge to chill for 15 minutes.

8. Meanwhile, slowly heat up the oil in a large saucepan over a medium to high heat while you make the chocolate sauce.

9. To make the chocolate dipping sauce, together the chocolate, cream and golden syrup slowly in a heatproof bowl over a pan of simmering water. Gently stir until all the ingredients together, then set aside the sauce to cool.

10. Once the dough has chilled, you can fry your churros – you’ll know the oil is ready when the surface starts to shimmer.

To double check the temperature of the oil, test a little bit of the mixture and adjust the heat accordingly. If it takes more than a few minutes for the dough to turn golden brown, your oil needs to be slightly hotter, but if the dough turns a deep golden brown after about 30 seconds it’s too hot and the oil needs to cool down slightly. The perfect Churros should be ready within 4 to 5 minutes and should be crispy.

Whatever you do, don’t leave leave the hot oil unattended at any point.

11. Pipe 3 to 4 Churros directly into the hot oil and use scissors to snip off each one. Don’t cook too many at once as this can reduce the temperature of the oil and your Churros will take longer to cook – the longer they take to cook means they are exposed to the oil for longer, this can make them soggy!

Fry each Churro for 4 to 5 minutes, turning them over occasionally with kitchen tongs to make sure they are cooked on all sides. Transfer them to kitchen paper to soak up any excess oil. Keep going until all the dough is used up.

12. Mix together your caster sugar and cinnamon, then roll each Churro in the mixture until they are coated.

13. Serve immediately accompanied with the chocolate dipping sauce.

 

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 Torta Della Nonna Recipe

Today I’m going to share with you my gluten free take on a classic Italian dessert called Torta della Nonna, which in English means ‘Grandma’s Cake’.

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Torta della Nonna is a traditional dessert cake, not unlike a custard tart, which consists of a sweet shortcrust pastry case, filled with creme patisserie and topped with almonds or pine nuts.

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Gluten free pastry can be notoriously tricky to get right, but with a few experiments I have come up with a simple recipe and a few tips and tricks which make handling the pastry much easier.

Gluten Free Torta della Nonna

Ingredients

Pastry:

300g plain gluten free flour

100g icing sugar

3 egg yolks

150g butter

Creme Patisserie:

Zest of 1 small unwaxed lemon

400ml milk

3 egg yolks

1 tsp vanilla extract

30g cornflour

100g caster sugar

Topping:

Milk (for glazing)

A handful of almonds or pine nuts

Method:

1) To make the pastry: Stir together the flour and icing sugar. Add the egg yolks and butter, rub the ingredients together until they start to form a dough. Tip the contents of the bowl out onto a lightly floured work surface, knead the dough for a few minutes until it forms a smooth ball of pastry.

2) Wrap the pastry in cling film and put it in the fridge to chill for about 30 minutes to an hour. This is very important as the colder gluten free pastry is, the easier it is to work with.

3) While the pastry is chilling it’s time to make the creme patissiere. Start by placing 300 ml of milk, vanilla extract and lemon zest into a heavy bottomed pan – remember to save 100 ml of the milk as you will need it in a moment.

4) Warm the milk over a low heat but do not let it boil. Once the milk is hot strain it through a sieve to get rid of the lemon zest.

5) Next, place the remaining milk, egg yolks, cornflour and sugar into a separate bowl then whisk until combined.

6) Add this mixture to the hot milk by pressing it through a sieve to get rid of any lumps.

7) Increase the heat slightly to bring the mixture to a boil, keep stirring until the mixture thickens and remove from the heat.

8) Pour the creme patissiere into a bowl and allow it to cool slightly before covering it with cling film and popping it in the fridge for later.

9) Once the pastry has been chilled it’s time to assemble the tart. Preheat your oven to 180 degrees C/gas mark 4, then grease an 8 inch loose bottomed flan or tart tin with butter – remember to throughly grease the sides of the tin or you will struggle to remove your tart at the end.

10) Take your pastry out of the fridge and cut it in half. Keep one half for the base of the tart and place the other half back in the fridge to keep cool – this will be used to make the lid later.

11) The best way to roll out gluten free pastry is between two sheets of greaseproof baking paper which will prevent the pastry from sticking to your work surface.

12) Use greaseproof paper to help get the pastry into the tin safely. Firstly, peel off the top layer of baking paper, place the tin upside down into the middle of the pastry then carefully flip the pastry over with the help of the bottom sheet of baking paper. Peel off the bottom baking sheet and gently press the pastry down into the tin, insuring it’s pressed right into each groove – don’t panic if you do get any tears or any holes, just neatly patch it up with some spare pastry.

13) Trim off any excess pastry. Place some baking paper into the case and fill it baking beans (any dried beans or rice will do) then blind bake the pastry case for 10 minutes. Remove the baking beans and bake the case for a further 5 minutes to help dry it out.

14) Once the pastry case has been blind baked, allow it cool for a few minutes before spooning the creme patissiere into the pastry case until it’s almost full.

15) Roll out the pastry for the lid between two baking sheets, exactly the same way as you did the base. I often struggle getting lids on pies and tarts without the pastry tearing, so I like to pop the pastry lid into the freezer for a few minutes once it’s been rolled out which makes it much easier to handle and less likely to tear. To get the lid on your tart safely, use the bottom baking sheet to help flip the pastry upside down on top of the tart, then carefully  peel off the baking paper and trim off the excess pastry.

16) Press down around the edge of the tart and prick the lid with a fork to prevent air bubbles forming. Using a pastry brush, glaze the top of the tart with milk and sprinkle on a few handfuls of either almonds or pine nuts.

17) Bake the tart in the preheated oven for 45 – 50 minutes or until the top is golden brown and the nuts are lightly toasted.

18) Once the tart has cooled, sprinkle it with a dusting of icing sugar and serve with either vanilla ice cream, double cream, or you can have it plain with a cup of coffee!

Torte della Nonna is best stored in the fridge and will keep for a few days – if it lasts that long!

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

Gluten Free Battenberg featuring Delicious Alchemy’s Gluten Free Vanilla Sponge Mix

There is less than a week until ‘The Great British Bake Off’ returns to our screens, and even though it’s been delayed slightly thanks to the Rio Olympics, I am no less excited to see what surprises lie in store this year.

The return of Bake Off means that Delicious Alchemy’s Gluten Free Magic Bake Off is also back for another year and to celebrate I’m going to share with you my Gluten Free Battenberg Cake which I made using Delicious Alchemy’s Vanilla Sponge Mix

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Back in 2014 I entered Delicious Alchemy’s Gluten Free Magic Bake Off for a bit of fun with a Gluten Free Red Velvet Cake that I made for my sister’s birthday. I ended up making it to the final three bakers and although I didn’t win the overall competition, I was chuffed to bits to make it that far. I hadn’t been on a gluten free diet that long and it gave me the confidence boost I needed to start writing that gluten free food blog my friends were always nagging me to write… the very blog you’re reading now!

Regular readers of my blog will know that I am an enormous fan of Delicious Alchemy’s products, particularly their baking mixes and I always have a few stashed away in cupboard for emergencies just incase I need to whip up something super quick.

Their Gluten Free Vanilla Cake Mix is perfect for this Battenberg Cake as it makes the process much simpler – you need very few ingredients, whipping up the mixture for the sponge takes only a matter of minutes and the construction of the cake isn’t too daunting as long as you follow the instructions step by step!


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My top tip when making a Battenberg Cake is to use food colouring which is bake stable – I recommend using either a gel or a paste as many liquid food colourings aren’t bake stable which means the sponge won’t retain its colour when baked.


Gluten Free Battenberg

Ingredients

You will need one packet of Delicious Alchemy Vanilla Sponge Mix (400g) spilt into two 200g portions.

Yellow Sponge:
200g Delicious Alchemy Gluten Free Vanilla Sponge Mix
100g softened butter (or dairy free alternative)
2 eggs
2 tbsp milk (or dairy free alternative)
A few drops of a yellow food colouring (make sure it’s bake stable)

Pink Sponge:
200g Delicious Alchemy Gluten Free Vanilla Sponge Mix
100g softened butter (or dairy free alternative)
2 eggs
2 tbsp milk (or dairy free alternative)
A few drops of pink food colouring (make sure it’s bake stable)

For assembling the cake:
400g ready to roll white marzipan
3 tbsp apricot jam

Method:

1) Preheat the oven to 180 degrees C/gas mark 4 then grease and line a square tin with baking paper.

To save time (and washing up) I decided to bake both sponges in the same tin. To do this, I made a divider out tin foil and placed it down the centre of tin. The divider should fit snuggly into the tin which and should be sturdy enough to stand up by itself. Make sure you grease the divider too so that you can remove the cake more easily.

3) Firstly make the yellow sponge: Place half (200g) of the Delicious Alchemy vanilla sponge mix in a large bowl with the butter, eggs and milk, then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl, add the yellow food colouring and mix for a further 10 – 15 seconds ensuring the food colouring is fully incorporated.

4) Next, make the pink sponge: Place the remaining half of the Delicious Alchemy vanilla sponge mix into a large bowl with the butter, eggs and milk, then beat with a electric hand mixer for 15 seconds. Scrape down the sides of the bowl, add the pink food colouring and mix for a further 10 – 15 seconds ensuring the food colouring is fully incorporated.

5) Carefully spoon the mixtures into the prepared tin ensuring the divider properly separates them.

6. Bake the sponges for 20 – 25 mins. Check the sponges are cooked by inserting a skewer into the middle of each sponge, if the skewer comes out clean then the sponges are ready.

7. Leave the sponges to cool in the tin for a moment and then transfer the cakes onto a wire rack to cool completely – If you attempt to assemble the cakes whilst they are still warm they will crumble.

8. Once your cake has cooled, trim the tops with a sharp knife or a cake wire to ensure they are flat and even in height.

9. Place the sponges on top of each other and trim the edges so that they are nice and neat.

10. Cut the sponges in half, straight down the middle so you are left with four long pieces of sponge.

11. Gently heat the jam in a pan or a microwave to make it easier to spread.

12. Take one of the yellow and one of the pink pieces of sponge, brush the top and sides lightly with the apricot jam then place them side by side. Brush the next two pieces of sponge with jam and then place them on top so that they create the iconic checked pattern.

13. Knead the marzipan in icing sugar until it becomes more pliable then roll it out into a large square which is longer than the length of the cake and wide enough to wrap around the cake.

14. Make sure the cake is evenly covered in apricot jam to ensure that the marzipan sticks to the sponge. Place the cake onto the marzipan and tightly wrap it around the cake.

15. Trim off the the excess marzipan to create neat edges and leave the ends exposed so the  checked pattern can clearly be seen.

16. Serve!

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You can find out more about Delicious Alchemy’s Gluten Free Magic Bake Off, including how to enter, on their website.

They also have 25% off their baking and bread mixes on their online shop until the 4th October 2016 to celebrate the start of GFMBO so you can stock up and get practicing your skills!

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.

Gluten Free Lemon Drizzle Cake

Last weekend I went to stay with my sister and her boyfriend up in Leeds and on a rather dull and grey sunday afternoon, we decided to bake a Lemon Drizzle cake.

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My family are not coeliac or on a gluten free diet, but they are always happy to try and critique my gluten free cakes whenever I’m around and I’m happy to report that they think they taste just as good as normal cakes!

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When I was little, my mum used to make the most delicious lemon flavoured Madeira cake and have I tried to create a gluten free version of her Madeira cake as the base of my Lemon Drizzle.

Here a few snaps of our afternoon:


Gluten Free Lemon Drizzle Cake

Ingredients

For the cake:

175g caster sugar
175g butter, softened
225g gluten free self raising flour
1 tsp baking powder
3 large eggs
1 tbsp lemon zest from an unwaxed lemon
3 tbsp lemon juice

To decorate:
150g icing sugar
3 – 4 tsp lemon juice
Finely grated lemon zest

Method

1. Preheat oven to 170 degrees c/gas mark 4 then grease and line a 2 lb loaf tin with greaseproof paper.

2. Sift together flour and baking powder then stir through lemon zest.

3. In a separate bowl, cream together the butter and sugar with an electric hand mixer until pale, light and fluffy. Add the eggs one at a time along with one tablespoon of the flour to stop the mixture from curdling.

4. Stir through the remaining flour and lemon juice and mix until all ingredients are fully combined.

5. Spoon the mixture into the prepared loaf tin, then bake for 50 – 55 mins minutes.

Insert a skewer into the middle of the cake to check if it’s cooked– if it comes out clean the cake is ready.

6. Allow the cake to cool in the tin for a few minutes, before turning it out on a wire rack to cool completely before decorating.

7. To make the icing: sift the icing sugar into a bowl, add the water slowly whilst stirring – the icing shouldn’t be too runny but should be spreadable.

8. Spread the icing over the top of the cake, allowing it drip down the sides.

To finish, sprinkle finely grated lemon zest across the top of the cake.

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Gluten Free Christmas: Kransekake Recipe

For me, every Christmas table should have a showstopper, something extra special which makes the family go “Wow!”

I don’t know about you, but I don’t think there is anything more show stopping than the towering Kransekake Cake which would look simply spectacular at the centre of any Christmas dinner table!
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The Kransekake is a traditional Scandinavian cake which is often served at special occasions including weddings and Christmas celebrations. It consists of 18 almond flavoured rings which are stacked on top of each other to form an impressive tower – If you’re a Marzipan fan, you’ll love this cake!

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My Kransekake Design

Although it looks very impressive, it’s actually quite straight forward to make! The rings are made from a dough consisting of ground almonds, icing sugar and egg whites which is shaped to fit Kransekake moulds which can be found at Lakeland.

Kransekake Cakes are usually gluten free, although dough is sometimes rolled out in Semolina flour which is not suitable for Coeliacs. For my Kransekake cake, I rolled the dough out in Cornflour instead of Semolina.
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Gluten Free Kransekake Recipe

Recipe inspired by Paul Hollywood’s Recipe from ‘The Great British Bake Off’

Ingredients
500g ground almonds, plus cornflour for dusting
500g icing sugar
4 egg whites
1 tsp almond extract
sunflower oil spray

For the Decoration:
2 egg white
500g icing sugar
edible spray glitter
fondant stars (optional)

You will also need 6 Kransekake Moulds (I bought mine from Lakeland)

Method

1. In a large bowl mix together the ground almonds and icing sugar.

2. Add the egg whites and almond extract, then using your hands work the ingredients into a smooth ball of slightly sticky dough.

3. Chill the dough in the fridge for at least two hours.

4. Preheat the oven to 200 degrees C/Gas Mark 6.

5. Spray the Kransekake moulds with oil and dust them generously with cornflour.

6. Dust a work surface with cornflour and split the dough into 6 equally sized pieces.

7. Split one of the pieces of dough into three different sized pieces: one large, one medium and one small.

8. Roll the balls of dough out into pieces which are approximately a finger-width and long enough to wrap round the Kransekake moulds.

9. Place the first piece into the Kransekake mould and pinch the ends together. Repeat with all the other pieces until all the moulds are filled.

10. Place the moulds onto a baking tray and bake for 10 minutes or until golden brown.

11. Remove the Kransekake rings from the oven and allow them to set in their moulds – if you try to remove them while they are warm they will break! Once the Kransekake are cool remove them from their moulds and set them aside while you make the icing.

12. To make the Royal Icing, place the egg whites in a bowl and slowly sift in the icing sugar in batches. In between each batch of sugar stir the icing with a wooden spoon or a balloon whisk until the icing thickens up.

13. Spoon the icing into a piping bag fitted with a small round writing nozzle.

14. Before you begin to decorate, sort the rings out into size order.

15. Place the largest ring onto your serving plate (you could use a bit of icing to adhere it to the plate and stop it from slipping around). Pipe a zig-zag pattern onto the ring and place the second largest ring on top. Repeat until all the rings have been neatly stacked.

16. To finish, spray the Kransekake with edible spray glitter. I made mine extra special by covering it in gold stars made from fondant icing.

I hope you all enjoy the Christmas season and have a go at my Christmas recipes this year, which also include my Gluten Free Gingerbread Cookies which I posted last Christmas, my Hazelnut Cranberry and Orange Biscotti and my Cointreau Christmas Cake.
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I am taking a well deserved Christmas break, but I will be back in the New Year with plenty more gluten free recipes for you all to try.  In the meantime, why not check out my out my Instagram page or my Facebook page to see what else I get up to over Christmas!

Wishing you all a very Merry Christmas and a Happy New Year!  xxx

Halloween Cupcakes

Halloween is almost here which means it’s time to get perfecting those Halloween costumes and planning those Halloween bakes.

It’s no secret amongst my friends that I am the biggest scaredy cat. I am easily spooked and don’t do well with the grisly and gruesome side of Halloween; but give me pumpkin carving, cat costumes and treats galore and I’m a happy chappy!

Speaking of treats, today I’m going to share with you my recipe for Halloween Cupcakes.
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At Halloween everyone should be able to have a treat. I decided I wanted to create a delicious cupcake that would be suitable for those with multiple food intolerances and after a bit of experimenting I came up with a recipe which is both gluten free, egg free and can be made dairy free.

In case you’re wondering, cupcakes don’t really need eggs to work! After a little research and a few experiments, I found that using soya milk helps to bind the ingredients together and a little extra raising agent helps the cakes to rise.

For decorations, I used ‘Creepy Coins‘ from Tesco which are both gluten free and egg free, but are not suitable for those with dairy intolerance. For dairy free decorations, you could try making these cute marshmallow ghosts instead!
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Gluten Free/Egg Free Halloween Cupcakes (Dairy Free Options)

Ingredients:

For the cupcakes:
150g gluten free self raising flour
150g caster sugar
20g cocoa powder
1.5 tsp Baking Powder
55g butter (or dairy free spread/sunflower oil)
150ml soya milk
1 tsp vanilla extract

For the Icing:
50g butter (or dairy free spread)
200g Trex (Crisco in America)
200g icing sugar
1 tsp vanilla extract

For Decorations:
10 Halloween chocolates (I used ‘Creepy Coins’ from Tesco) OR
10 Marshmallow Ghosts (dairy free)

Method:

1. Preheat oven to 160 degrees C/Gas mark 3 and line a cupcake tin with 10 cupcake cases.

2. In a large bowl, mix together the cocoa powder, flour, sugar and baking powder.

3. Add the butter, vanilla extract and soya milk and give the ingredients a quick stir but don’t worry too much about any lumps.

4. Pour the mixture into the cupcake cases until they are about two thirds full.

5. Bake the cupcakes in the preheated oven for about 20 – 25 minutes, when they are ready the cupcakes should be firm to touch.

6. Leave the cupcakes to cool on a wire rack while you make the icing.

7. In a large bowl, beat the vanilla essence, Trex and butter with an electric hand mixer until soft then add the icing sugar and beat until you are left with a light and fluffy icing.

8. Transfer the icing to a piping bag fitted with a large 1 inch star nozzle, or one that is suitable for creating cupcake swirls.

9. Once the cupcakes are cool, pipe the icing onto each cupcake and decorate!

Come and follow me over on Instagram or Facebook to see what else i’m getting up to this Halloween!

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

I am really enjoying the current series of Bake off. Does anyone else think the challenges are even more difficult this year? It’s been great to see gluten free baking featured on the show and I wasn’t surprised that the bakers found gluten free bread so tricky!

It’s been a few weeks since I’ve posted a GBBO related bake, so today I am going to share with you my recipe for gluten free LadyFingers as featured on Victorian Week, as part of the Charlotte Russe Showstopper.

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LadyFingers, or Sponge fingers as they are also known, are a vital component of number of bakes, including trifle and tiramisu. They are made from a fatless sponge batter, so a good electric whisk or stand mixer is required to whip up enough air into the batter. I am also pleased to say this recipe is Xanthan gum free, perfect for those of you who struggle with Xanthan gum and other binding agents.

So, what are you waiting for? It’s time to start planning your very own Charlotte Russe Showstoppers, complete with gluten free LadyFingers!

Gluten Free LadyFingers 

Ingredients: 

4 eggs, separated into egg whites and egg yolks
100g caster sugar
125g gluten free plain flour
1 tsp vanilla extract
a few drops of lemon juice

Method:

1. Preheat 200 degrees c/gas mark 5.

2. Line two baking trays with parchment paper.

3. In a large bowl: whisk the egg yolks with a electric hand mixer for a few seconds then add the half of the caster sugar and the vanilla extract. Beat the eggs for a few minutes until the mixture is very thick.

4. In a separate large bowl: whisk the egg whites with a few drops of lemon juice until the egg whites start make soft peaks. Add the rest of the caster sugar and beat the egg whites until they form stiff peaks.

5. Sift the flour into the egg yolk mixture, then fold the egg whites a bit of a time through the egg yolk mixture until all the ingredients are fully incorporated and you are left with a stiff batter.

6. Transfer the mixture into a piping bag which is fitted with a 1/2 inch nozzle.

7. Pipe the batter into 7cm long fingers leaving a good gap between each one to allow them to expand slightly.

8. Bake for 6 to 8 minutes, until slightly golden brown.

9. Leave the fingers to cool on the tray for few minutes then use a palate knife to transfer them to a cooling rack.

Other recipes I’ve posted from this series of ‘Bake Off’ include my gluten free Madeira recipe and my gluten free Biscotti Recipe.

You can keep up to date with my kitchen adventures on Instagram or Facebook. I’m also pleased to announce I am going to be contributing the occasional recipe to the Daily Spectacle website and you can find both my gluten free Blueberry Muffin Recipe and my gluten free Maple and Pecan Granola Recipe there already!