Gluten Free Blueberry and Almond Muffins

Today I am going to share with you my recipe for my favourite weekend breakfast treat – Gluten Free Almond and Blueberry Muffins.

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When it comes to breakfast muffins, I think Blueberry muffins are right at the top of my list, but the flavour combination of almond and blueberry muffins is sheer heaven and are perfect with a frothy cappuccino.

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These muffins are an ideal weekend bake – good for mornings where you typically have a bit more time to spare, but want a  treat which can whipped up quickly enough, leaving plenty of time to do that crossword in the morning paper.


Gluten Free Blueberry and Almond Muffins
Makes 8

Ingredients:

300g gluten free self raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
2 large eggs
75 ml sunflower oil
200ml milk
1 tsp vanilla extract
150g flaked almond
8 tsp blueberry jam

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, baking powder and bicarbonate of soda, then stir through 100g of the almonds.

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).

5. Spoon approximately 1 and a half tablespoons of batter into each case, followed by a teaspoon of jam then fill the muffin cases with a further tablespoon of batter, ensuring the jam is fully covered. Top each muffin with the remaining flaked almonds.

6. Bake the muffins for 25 minutes, until golden brown.

7. Enjoy warm, or leave them to cool on a wire rack before storing in an airtight container. Finish the muffins off with a dusting of icing sugar, if you wish.

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

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Gluten Free Canapés: Mini Baked Potatoes and Enchilada Bites

If you’re in need of idea for gluten free party food, then look no further than these incredibly simple homemade Canapés – Mini Baked Potatoes and Enchilada Bites.

1 When it comes party food, I think the prep needs to be as simple as possible – both of these recipes can be prepared in advance and finished off just before serving, giving you plenty of opportunity to mingle amongst your guests.

Both recipes can also be made suitable for vegetarians; simply replace the chicken in the enchilada cups with sweetcorn and swap the Chorizo topping on the baked potatoes for some chopped chives.

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These Canapés would make a lovely addition to any New Years Eve party, or a buffet style celebration on New Years Day – I also think they would appeal to both gluten eaters and gluten free guests equally…  in fact, I will be surprised if anyone cottons onto the fact that they are gluten free!


Enchilada Bites – Recipe Makes 20

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Ingredients:

10 Old El Paso Mexicana Street Market White Corn Tortillas or similar gluten free wraps

200g cooked chicken breast (Vegetarian option: substitute chicken for sweetcorn)

150g mild salsa

100g black beans

1/2 tsp Paprika

1/2 tsp cayenne pepper

100g Mature Cheddar Cheese, grated

Method:

  1. Preheat oven to 200 degrees C or gas mark, then lightly grease two muffin tins with sunflower oil.
  2. Slice each tortilla into quarters, then press two pieces of tortilla into each hole of the muffin tin so that they cross over.
  3. Place the tortilla cases into the oven and bake for 5 to 10 minutes until crispy and golden.
  4. Mix together the chicken, beans, paprika, cayenne pepper and salsa, then place a heaped teaspoon of the mixture into each case.
  5. Top each tortilla cup with cheddar cheese and bake until the cheese turns golden – you can do this just before serving.

Mini Baked Potatoes

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Ingredients:

20 mini Potatoes

20 slices of Chorizo (Vegetarian option: substitute Chorizo for chopped chives)

150g Mature cheddar cheese, grated

Oil, Salt and Pepper

Method:

  1. Preheat oven to 200 degrees C/gas mark 6
  2. Cut a cross in the centre of each potato, then place them on a baking tray.
  3. Drizzle the potatoes with oil, then season with salt and pepper.
  4. Bake the potatoes for 25 – 30 minutes.
  5. Leave the potatoes to cool slightly, then use a knife to open up each one.
  6. Place grated cheese into the centre of each potato and top each one with a slice of Chorizo.
  7. Place the potatoes into the oven until the cheese melts and turns golden – you can do this just before serving.

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

I hope all my lovely readers have a fantastic New Years Eve and a very Happy New Year – Here’s to 2018!

 

 

 

Gluten Free Iced Gems

Recently I’ve been feeling nostalgic for the bakes of my childhood – so far this year I’ve posted a gluten free version of Jammy Dodgers and Party Rings, and now I’ve come up with a recipe for Gluten Free Iced Gems.

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Ice Gems may be small, but they aren’t fiddly or faffy to make. They would make an easy homemade gift or a great rainy project for the kids, as there are no difficult techniques involved – you could even save on washing up by putting all the different colours of icing in the same piping bag and making multicoloured ice gems!

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These biscuits kept really well for about 5 days in an airtight container. The royal icing took about 24 hours to set completely, but they were fine to eat after a few hours.


Gluten Free Iced Gem Biscuits

For the Biscuits:

75g golden caster sugar
75g unsalted butter (cold)
140g gluten free all purpose flour (I used Schar Universal Mix It – you could also use 90g GF Self raising and 50g rice flour)
1 small egg (you might not need it all)
1 tsp vanilla essence

For the Icing:

275g icing sugar
1 egg white plus Food Colouring (I prefer using a Gel or Paste)

Method:
1) To make the biscuit dough: In a large bowl combine the gluten free flour and sugar, then rub in the cold butter until you have a breadcrumb like texture.

2) Whisk together the egg and vanilla in a separate bowl, then add this bit by bit to the breadcrumb like mixture whilst bringing the ingredients together with your hands – you might not need all the egg.

3) Tip the contents of the bowl out onto a lightly floured surface, then use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be refrigerated which help it to firm up – don’t be tempted to add more flour!

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

5) Preheat the oven to 170 degrees C/Gas Mark 4 and line a baking tray with greaseproof paper.
8) Dust a clean surface with flour and roll out the dough until it is 0.5mm thick. Cut out small circles using the bottom of a piping nozzle as a cookie cutter and  transfer the cookies to the tray lined with greaseproof paper using a palate knife.

9) Bake the cookies for 10 – 12 minutes or until the cookies are firm and a light golden brown – be sure to keep an eye on them as they could quickly over-bake.

10) Once baked, leave the cookies to cool slightly on the trays to before transferring them to wire racks to finish cooling.

11) To make the royal Royal icing: place 1 egg white in a bowl, then slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir the ingredients with a wooden spoon or a balloon whisk until the icing thickens up – you can use a dash of water to encourage the ingredients to come together if necessary.

12) Divide the icing between 4 bowls, add a few drop of food colouring to each one depending on what colours you want the icing to be – you can leave one bowl of icing white if you want white iced gems.

13) Transfer the icing to 4 piping bags, each one fitted with a 1 inch star nozzle, then pipe a blob of icing onto the centre of each biscuit.

14) Leave the icing to set, then enjoy!

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

 

 

Gluten Free Halloween: Chocolate Skeleton Cookies

Just in time for Halloween – here is my recipe for these rather kooky, but not so spooky cookies.

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These cookies are of course gluten free could be made dairy free, just substitute the butter for dairy free spread or dairy free butter. If you use dairy free spread make sure it is super cold, or it can make your biscuit dough a little oily – you may also need to for chill your biscuit dough for a little longer.

I also used an all purpose gluten free flour to make these biscuits – the new Schär Mix It Universal Blend – if you can’t get hold of this you could use a mix of gluten free self raising and rice flour (see the recipe below for details).

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I had a lot of fun decorating these cookies and giving them rather shocked expressions! I think this recipe would be a lovely project to get children involved in over the Halloween weekend, as the cookie dough is very simple to make and they can get creative giving the skeleton men different expressions and looks!

Gluten Free Chocolate Skeleton Cookies

Ingredients

For the chocolate biscuits:

150g sugar
150g butter
2 tbsp cocoa powder
280g gluten free all purpose flour (I used Schar Universal Mix It – you could also use 150g GF Self raising and 130g rice flour)
1 egg
1 tsp vanilla essence

For the decorations:

250g icing sugar
1 egg white

Method

1) To make the biscuit dough, combine the gluten free flour, cocoa powder and sugar in a large bowl.

2) Rub in the butter until you have a bread crumb like texture.

3) Add the egg and vanilla essence and start to bring the ingredients together using a wooden spoon.

4) Tip the contents onto a lightly floured surface and use your hands to work the ingredients into a soft dough. Don’t worry if the dough seems a little sticky as it will be refrigerated which help it to firm up – don’t be tempted to add more flour!

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

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line a baking tray with grease proof paper.

7) Dust a clean surface with flour. Roll out the dough using a rolling pin until it is about 5mm thick, then cut out gingerbread men shapes.

8) Transfer the cookies to tray lined with greaseproof paper using a palate knife. Bake for 10 – 12 minutes or until the cookies are firm and a light golden brown – be sure to keep an eye on them as they could quickly over-bake.

9) Once baked, leave the cookies to cool slightly on the trays to before transferring them to wire racks to finish cooling.

10) To make the royal Royal icing: place 1 egg white in a bowl, then slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir the ingredients with a wooden spoon or a balloon whisk until the icing thickens up – you can use a dash of water to encourage the ingredients to come together if necessary.

11) Transfer the icing into a piping bag fitted with a writing nozzle and decorate the Skeleton men – don’t forget to give them shocked expressions!

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

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 American Style Pancakes with Chocolate Sauce

Today I’m going to share with you my recipe for Gluten Free American Style Pancakes and Chocolate Sauce – the perfect pancake recipe for the perfect Pancake Day!

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I recently purchased a crêpe pan, so every day in February has been pancake day and this recipe has been more than triple tested!

When I put together this recipe my   scales had run out of battery, so I had to rely on measuring cups which I don’t often do with gluten free flour – but I think with batter recipes there is a little give and take with the ingredients and the recipe be easily adjusted if you accidentally add too much flour or milk.

Every time I made this batter it was spot on, but if you think your batter is a little thick and doesn’t spread out in the pan, add a little bit more milk, or, if it’s a little runny add a tablespoon of flour.

For a totally foolproof Pancake Day I highly recommend purchasing a crêpe pan or a good quality non stick frying pan – I speak from experience, as of my pancake day plans have been thwarted by a lack of a good frying pan!

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Gluten Free American Pancakes with Homemade Chocolate Sauce

Ingredients

For the Pancakes:

1 cup of gluten free self raising flour
1 tsp baking powder
2 tbsp caster sugar
1 tsp vanilla extract
2 tbsp melted butter, plus extra for frying
2  eggs
1 cup of semi skimmed milk

For the Chocolate Sauce:

100g good quality milk or dark chocolate
100ml double cream

You’ll also need a good quality non stick crêpe or frying pan. 

Method:

1. In a large bowl, mix together the gluten free flour, sugar and baking powder.

2. Add the egg and vanilla extract, then using a whisk start to bring the ingredients together.

3. Add the milk and butter and continue to whisk until you’re left with a smooth lump free batter.

4. Heat the oven to 100 degrees C/  gas mark 1.

5. Leave the batter to stand while you heat up a non stick crêpe or frying pan. Brush the crêpe pan with butter using a pastry brush and wipe away any excess butter with kitchen towel. Place the pan over a medium to high heat until hot.

6. Spoon half a laddle of batter into the pan. Fry the pancake until bubbles form on top (this should take between 1 and 2 minutes) then flip your pancake over and cook the other side for a further minute or until golden brown. Place the pancake onto a non stick tray in the  preheated oven so that it stays warm.

7. Repeat with the remaining batter, brushing your pan with butter in between each pancake.

8. To make the chocolate sauce, gentle melt together the chocolate and the cream in heatproof bowl over a pan of simmering water. Stir until the ingredients are combined and then bring the bowl off the heat.

9. Serve the pancakes with the toppings of your choice – I highly reccomend strawberrries and chopped hazelnuts as they compliment the chocolate sauce beautifully.

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