No Churn Nutella Ice Cream

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

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

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

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


No Churn Nutella Ice Cream

Ingredients

100g Nutella 

1 x 397g tin condensed milk 

300 ml double cream 

2 tsp liquid glucose 

A few handfuls of Chopped hazelnuts 

Method:

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

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

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

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

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

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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 Party Rings Recipe

If you’ve run out of Summer holiday activities to do with the kids, why not give my Gluten Free Party Rings recipe a go?

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This is the perfect bake for the weekend or the holidays, as it’s super easy and a really good one to get the kids involved in –  I’m sure they’ll love helping icing the biscuits… and eating them!

It’s a great recipe for us big kids too – because when are you too old for Party Rings?


Gluten Free Party Rings 

Ingredients:

For the biscuits:
150g sugar
150g butter
130g rice flour
150g self raising gluten free flour
1 egg
1 tsp vanilla essence

For the Icing:
400g icing sugar
Food colouring

Method:

1) In a large bowl, stir together the gluten free flour and sugar until combined.

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

3) Add the egg and vanilla essence, then start bringing the ingredients together using a wooden spoon.

4) 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 chilled for a while to help it 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 and hour.

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line two baking trays with greaseproof paper.

7) Dust a clean surface with gluten free flour and roll out the dough using a floured rolling pin.

8) Cut out circle shapes using a 6cm pastry cutter, then transfer them to the prepared tray using a palate knife. When the biscuits are on the trays, use a pipping nozzle to stamp a hole through the middle of each one.

9) Bake for 10 minutes or until they are a light golden brown – be sure to keep an eye on this biscuits as they could quickly over-bake.

10) Leave the biscuits to cool on the tray for a few minutes to help them firm up,  then transfer the biscuits to a wire rack to finish cooling completely.

11) To make the icing: place icing sugar in a large bowl with a few teaspoons of cold water, then mix the ingredients until they form a spreadable paste. You may need to add a little more water if the icing is too thick.

12) Divide the mixture into different bowls . Leave the icing in one bowl white, then add a little food colouring to each of the other bowls – the colours are up to you! Transfer the white icing to a piping bag fitted with a small writing nozzle.

13) To decorate, spread a little icing over the biscuit using a palate knife. Pipe three lines of the white icing across the biscuit, then run a cocktail stick through the lines to feather the icing – repeat until all the biscuits have been iced.

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

Gluten Free Salmon Fishcakes with Tomato Relish

Today I am going to share with you my incredibly simple Gluten Free Salmon Fishcakes recipe which is super quick and easy to prepare – perfect for those midweek meals where you might be a little short of time but don’t want to compromise on flavour.

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I initially came up with this recipe as I am trying to eat more fish – this recipe uses tinned Salmon which is not only cheaper than buying fresh fish but still as good for you as the fresh stuff. Salmon is also high in omega-3 fatty acids which is good for your skin, nails and your hair and helps to keep blood pressure low.


Gluten Free Salmon Fish Cakes

For the fish cakes:
2 large potatoes – boiled, mashed and cooled.
170g tin of skinless, boneless salmon
1 bunch of spring onions, finely chopped
2 cups of gluten free breadcrumbs
A squeeze of lemon juice
Salt and Pepper to season

For the tomato relish:
1 large shallot
4 large tomatoes, chopped into small pieces.
2 tbsp red wine vinegar
1 tsp caster sugar
Pinch of salt

To serve:

Fresh Pea Shoots or mixed salad
A wedge of Lemon

Method:

1) Start with the tomato relish: Heat olive oil in a small saucepan over a medium heat. Gently fry the shallot and the tomatoes until softened, then add the sugar, red wine vinegar and salt and simmer gently for 15 minutes while stirring occasionally.

2) For the fish cakes: In a large bowl, add the cooled mash potato, breadcrumbs, salmon, spring onions and lemon juice and mix until combined – then season the mixture with salt and pepper.

3) Heat the oven to 180 degrees C. Heat a tablespoon of oil in frying pan over a medium heat. Shape the mixture into patties and fry each one until brown on both sides – you could probably fry three or four at a time. Transfer the fishcakes to the oven to stay warm.

4) Serve the fishcakes on a bed of fresh pea shoots or mixed salad, with the tomato relish and a wedge of lemon.

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I love seeing your take on my recipes, so remember to share your a picture of your Fishcakes 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 & 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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