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.

 

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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: 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.

Gluten Free & Dairy Free Cocoa Pops Recipe

Every year I make it my New Years Resolution to eat breakfast every single day – but, every year I fail miserably and just end up  feeling pretty bad about myself and my lack of willpower. So this year, instead of coming up with resolutions I know I won’t keep, I decided to challenge myself to come up with fun breakfast ideas and to just enjoy food more.

My breakfast of choice used to be cereal and wouldn’t just eat it for breakfast, I’d have it as an after school snack or for a late night feast – now, I can’t eat most cereals as a lot of popular brands aren’t gluten free, and haven’t found many gluten free cereals which I really like or that don’t contain copious amount of sugar and additives.

This morning I had a huge craving for Coco Pops, so I decided to try to make my own homemade version and I’m very pleased with how they turned out.imageThese homemade Cocoa Pops are super easy to make – you only need four very basic ingredients and they can whipped up in less than 20 minutes. The recipe uses a natural alternative to refined sugar and is both dairy and gluten free, but I promise they are delicious and taste just as good, if not better than the shop variety!

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Gluten Free Cocoa Pops

Ingredients

3 cups puffed rice
60 ml maple syrup
30 ml sunflower oil
1 tbsp cocoa powder

Method

1. Preheat the oven to 160 degrees/Gas Mark 3 and line two large baking trays with greaseproof paper.

2. Place the maple syrup, oil and cocoa powder into a sauce pan and place it over a low heat. Stir the ingredients with a wooden spoon until no lumps remain, then fold through the puffed rice until it is fully coated in the cocoa mixture.

3. Spread the mixture into a thin layer across the two baking trays. Bake for 6 – 8 minutes, until the puffed rice becomes crisp – make sure to give the cereal a stir half way through the bake time.

4. Leave the cereal to cool on the baking trays for a few minutes, then it’s ready to enjoy!

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Gluten Free Christmas: Gingerbread Wreath

We are 12 days into advent and I finally feel as though I’m getting into the full swing of the festivities. So far most of Advent has been spent in the kitchen working on festive bakes, most of which have involved copious amounts of edible glitter which I keep finding everywhere, including in my hair, on the floor, on the cat…

Today I’m going to share with you my recipe for this gingerbread wreath which is definitely an excuse to get out the edible glitter.

 

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The Gingerbread wreath is completely edible (except for the Red Ribbon) and although it looks impressive and difficult to achieve, it was actually incredibly easy! You don’t need any fancy equipment, just a large dinner plate, a sharp knife and a few different sized cookie cutters. Whipping up the gingerbread dough takes only a matter of minutes and the construction of the wreath isn’t too daunting, as long as you follow the instructions step by step. The wreath is not really design to be used as a decoration as the ribbon won’t support the weight of a wreath – but it would make a lovely edible Christmas gift.

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Gluten Free Gingerbread Wreath

This recipe is inspired by Cassie Best’s Gingerbread Wreath for BBC Good Food

Ingredients

For the Gingerbread:
125g gluten free self raising flour blend
200g rice flour, plus extra for dusting
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp cinnamon
125g unsalted butter
150g soft dark brown sugar
2 tbsp golden syrup
1 tbsp black treacle
1 large egg

To Decorate:
200g Ready to roll Icing
30 ml cold water
250g icing sugar
1 egg white
Edible glitter

You will also need:
A sharp knife
1 x large dinner plate
1 x inch piping nozzle
1 x 9cm round cutter
1 x small star cutter
1 x medium star cutter
1 x large star cutter
1 x small angel cutter
1 red ribbon

Method

1) In a large bowl, sift together the flours, bicarbonate of soda, ginger and cinnamon. Using your hands, rub the butter into the dry ingredients until it becomes like fine bread crumbs and then stir through the dark brown sugar.

2) In a separate bowl whisk the egg with a fork, then add this to the cookie mixture along with the golden syrup and black treacle. Mix until the ingredients come together. The cookie dough will appear quite wet at this stage but don’t be tempted to add more flour or you will dry out the dough!

3) Gently knead the dough on a floured surface with floured hands until it turns into a smooth, soft and slightly sticky ball of dough. Dust the dough with flour as you knead to stop it sticking to the work surface. Wrap the dough in cling film and leave to chill in the fridge for at least 2 hours – chilling helps the dough to firm up so it can be rolled out.

4) Preheat the oven to 180 degrees C/160 fan/gas mark 4. Roll half of the dough out in between two sheets of greaseproof paper until it is the thickness of a 1 pound coin. Remove the top layer of greaseproof paper, then place a large dinner plate face down into the centre of the dough and use a sharp knife to cut out a large circular disc of gingerbread.

5) Transfer the gingerbread onto a baking tray (you can use the bottom sheet of baking paper to line your tray) then use a 9 cm circular cutter to cut out a circle of dough from the centre of the gingerbread disc and a 1 cm piping nozzle to cut out a hole for the ribbon.

6) Bake the base of your wreath for 10 to 12 minutes – watch out for the edges catching.
Once baked, leave the wreath to firm up on the baking tray for a few minutes before transferring it to wire rack to finish cooling.

7) Roll out the remaining dough and cut out 5 large stars, 4 medium stars, 11 small stars and 2 angel shapes. Arrange the shapes onto a baking tray and bake for 10 to 12 minutes – the smaller cookies will need checking after 8 minutes.

8) Once baked, leave the cookies to firm up on the baking tray for a few minutes bering transferring them to wire rack to finish cooling.

9) While the cookies cool, make the royal icing: place 1 egg white in a bowl and slowly sift 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, then transfer the icing into a piping bag fitted with a small writing nozzle.

10) Next, make the fondant icing: break the ready to roll icing into pieces and place them in a bowl. Add a splash of water and use a spatula to break up the icing until it starts to become more paste like, then add the rest of the water and beat with an electric hand mixer until the fondant becomes runny.

11) Spread the fondant icing over the 5 large star shapes and sprinkle each one with edible glitter. Decorate the remaining pieces with the royal icing and leave all the pieces to dry for about an hour before you assemble the wreath.

12) Use the remaining royal icing to stick the biscuits to the wreath. Sprinkle the wreath with edible glitter and thread a red ribbon through the hole to finish.

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There will be plenty of festive bakes coming your way really soon. Meanwhile, why not come and see what else I’m getting up to over the festive season by following me on Instagram or Facebook. Remember, If you give this recipe take a snap of it and share it with me on Instagram, Facebook or Twitter using the hashtag #titchytonbakes and I will share my favourites on my Facebook page!

Gluten Free Christmas: Stollen Muffins

It’s beginning to look a lot like Christmas… and I don’t know about you, but I’m rather glad. It’s been a scary and rather uncertain year with everything that has been going on in the world, so I’m grateful for a distraction and I hope that a bit of Christmas cheer will help to take my mind off it… and yours too!

So, get ready for my first Christmas recipe of the year and prepare to feel fabulously festive.

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My Gluten Free and Dairy Free Stollen Muffins are every bit as tasty as actual Stollen and are the perfect way to get your Stollen fix, without the hassle of making bread.

Stollen is a German Christmas bread which usually contains dried fruit, almonds, marzipan and spices, such as cinnamon. These muffins are chock full of everything you’d find in traditional stollen, but with a dash of my favourite tipple for good measure, because it’s Christmas!

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Gluten Free and Dairy Free Stollen Muffins 

Ingredients

2 – 3 tbsp Cointreau (you could also use Brandy, Rum or Amaretto)
200g mixed dried fruit (I used sultanas/raisins/cherries/mixed peel)
300g gluten free self raising flour
Zest of an orange
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp Baking Powder
1/2 tsp bicarbonate of soda
150g ready to roll marzipan (chopped into small pieces)
100g caster sugar
50g light brown sugar
2 large eggs
100 ml sunflower oil
200 ml almond milk
1 tsp almond extract
1/2 vanilla extract
50g flaked almonds

Method

1) Leave the mixed fruit to soak in Cointreau overnight.

2) Preheat the oven to 180 degrees C/gas mark 4 and line a muffin tin with muffin cases.

3) In a large bowl, stir together the flour, baking powder, bicarbonate of soda, orange zest, cinnamon and ginger, then stir through marzipan.

4) In a separate bowl, whisk together eggs, sugar, oil, almond milk, vanilla extract and almond extract until combined, then add this to the dry ingredients.

5) 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 and the flaked almonds.

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

7) Leave the muffins to cool completely on a wire rack, before dusting them with icing sugar to finish.

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

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Keep your eyes peeled for lots more Christmas recipes coming soon, but in the meantime why not try some of my Christmas recipes from previous years:

Gluten Free Gingerbread Cookies

Gluten Free Hazelnut, Cranberry and Orange Biscotti

Gluten Free Cointreau Christmas Cake

Gluten Free Kransekake (Traditional Scandinavian Cake)

Gluten Free Fondant Fancy Cupcakes (Inspired by ‘The Great British Bake Off’)

Today I’m going to share with you my Gluten Free Fondant Fancy Cupcakes recipe which is inspired by the showstopper challenge from the Semi Final of ‘The Great British Bake Off’.

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Last week’s show saw the remaining four bakers battling it out over Patisserie for a place in final, but sadly Selasi didn’t make the cut. He might not have made it to the final, but he did win over the hearts of the nation and I will definitely miss him during this week’s show. Speaking of this week, the final will be a very bittersweet occasion, as although I am excited to see who wins, I am sad that this is the last episode of GBBO as we know it.

What I’m going to miss most is how the show has inspired me to bake things I’d never thought of trying – this includes fondant fancies, which were featured on last week’s show.

I used to love Fondant Fancies and seeing them on the show has made me feel super nostalgic – I remember having them at my Grandma’s house when I was little and how I always would choose the pink ones, because I liked them best!

I will admit though, Fondant Fancies looked incredibly difficult and fiddly to make, so I decided to go for a more simple approach. My Fondant Fancy cupcakes are much a easier to achieve, but they are every bit as delicate, dainty and delicious as the fondant fancies I remember.

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These cupcakes would be lovely served at afternoon tea or a birthday party and are sure to impress, despite being deceptively simple.

Gluten Free Fondant Fancy Cupcakes

Makes approximately 16 small cupcakes

Ingredients

For the cupcakes:

150g softened butter (or dairy free alternative)
150g caster sugar
150g gluten free self raising flour
1/2 tsp baking powder
2 eggs
1 tsp vanilla extract
1 tbsp milk (or dairy free alternative)

For the buttercream:

100g softened butter (or dairy free alternative)
100g icing sugar

For the fondant icing:

300g ready to roll icing
50ml cold water
A few drops of pink food colouring

Method

1. Preheat the oven to 160 degrees C/gas mark 3 then line two cupcake trays with 16 cupcake cases.

2. In a large bowl, beat the butter, sugar and vanilla together with an electric hand mixer until light and fluffy.

3. Add a tablespoon of flour, then beat in the eggs a little bit a time before sifting in the remaining flour and baking powder. Add the milk, then beat the ingredients together with the electric hand mixer until combined.

4. Spoon two teaspoons of mixture into each cupcake case, being careful not to overfill them. Bake for 20 to 25 minutes until golden brown and firm to touch.

5. Leave the cupcakes to cool on a wire rack. To make the buttercream, beat the butter with an electric hand mixer until it’s very light and fluffy. Add the icing sugar and continue to beat until all the ingredients are combined, then transfer the buttercream to a piping bag fitted with a medium plain nozzle.

6. Once the cupcakes have cooled, pipe a blob of buttercream onto each cupcake then place them in freezer to firm up while you make the fondant icing.

7. Cut the ready to roll icing into pieces and place them in a large bowl. Add a splash of water and using a spatula start to break up the icing until it starts to become more paste like. Add the rest of the water and beat with an electric hand mixer until the fondant becomes more runny.

8. Save a couple of tablespoons of the white icing to decorate the top of the cupcakes. Add a couple of drops of pink food colouring to the remaining icing and mix until the fondant turns a light pink colour.

9. Remove the cupcakes from the freezer. Spoon a little of the pink fondant icing over each cupcake, then use a palate knife to spread out the icing making sure that the buttercream is covered.

10. Put the left over white icing into a piping bag fitted with a small writing nozzle. Pipe the icing across the top in a zig zag pattern.

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