tag:blogger.com,1999:blog-45615997642145065362024-02-07T09:47:53.973+00:00WIDE CIRCLE COOKINGWonderful food for a wide circle of friendsSusanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4561599764214506536.post-11872407941299810722022-01-31T11:49:00.003+00:002022-01-31T11:53:37.710+00:00Vegan and gluten-free peach tart<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDPx4vGQuW7FsJzk-UtJzniUEpVkg1brEnlruv3oHGxjADK67O2-ZL6mfTvi6Wu6utUS8lfEQaXFF2ZCCwnlePsQgXW8C7GcBnO3UA4cofgjko6ZA7r31x-CXmMDk3kw4pkH2Db0ynA8ulso0n7F46TWfCdSjqFC3IoVWDTPBTQEHwkep_mV4twSo1QA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDPx4vGQuW7FsJzk-UtJzniUEpVkg1brEnlruv3oHGxjADK67O2-ZL6mfTvi6Wu6utUS8lfEQaXFF2ZCCwnlePsQgXW8C7GcBnO3UA4cofgjko6ZA7r31x-CXmMDk3kw4pkH2Db0ynA8ulso0n7F46TWfCdSjqFC3IoVWDTPBTQEHwkep_mV4twSo1QA=w400-h300" width="400" /></a></div><p></p><p>
</p><p class="MsoNormal">This really is a tart to suit everyone – it’s not only
gluten-free and vegan, it is also free from the 14 major allergens. That’s
right – it’s a dessert with no wheat, soya, dairy, eggs, sesame, peanut, tree
nuts, lupin or sulphites*. Not that you’d ever notice.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">The vegan and gluten-free peach tart is really quick to make
because the tart base doesn’t need any rolling out, while the topping is that
store-cupboard favourite: a tin of peaches (no messy chopping needed!)</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">The main question, of course, is how does it taste? Well,
first you get the tang of the lemony peaches, which is delicious right away.
Then you notice the crunchy base with its gentle coconut flavour and chewy
centre. The texture pairs really well with the acid juiciness of the fruit. Finally,
you get the woody fragrance of the thyme, which is not only there to look good
(though it does that too!) </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Makes 8 slices</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;">For the tart</i></p>
<p class="MsoNormal">60g coconut oil</p>
<p class="MsoNormal">75g gluten-free self-raising white flour blend, eg Doves
Farm</p>
<p class="MsoNormal">50g caster sugar</p>
<p class="MsoNormal">35g desiccated coconut</p>
<p class="MsoNormal">pinch of salt</p>
<p class="MsoNormal">1 tbsp pure apple puree </p>
<p class="MsoNormal">1 x 410g tin of peach slices, drained</p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;"> </i></p>
<p class="MsoNormal"><i style="mso-bidi-font-style: normal;">For the glaze</i></p>
<p class="MsoNormal">2 tbsp apricot jam, sieved</p>
<p class="MsoNormal">1 tbsp lemon juice</p>
<p class="MsoNormal">springs of fresh thyme</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Preheat the oven to 190C. </p>
<p class="MsoNormal">Place the coconut oil in a saucepan and melt over a low
heat. Stir in the gluten-free self-raising flour blend, sugar, desiccated
coconut, salt and apple puree (by the way, the easiest place to find apple
puree in the supermarket is in the babyfood aisle).</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">Take the coconut mix and press into a 20cm diameter tart tin
using the back of a metal spoon until you have a uniform layer across the base
of the tin. Arrange the peach slices on top. Place in the middle of the oven
and bake for 20 minutes.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">While the tart bakes, stir together the apricot jam and
lemon juice until you have a smooth mixture (you might want to gently heat it
if it seems too thick and lumpy). When you remove the tart from the over, brush
the glaze mixture all over the peach slices. Allow to cool, then decorate with
a few sprigs of thyme before serving. It’s delicious with a little coconut
yogurt.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">*check your ingredients carefully for allergens before use,
for example some brands of desiccated coconut contain sulphites </p>
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{page:WordSection1;}</style></p>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-8529339223805191162021-12-01T11:50:00.001+00:002022-01-31T11:52:57.338+00:00Kneadable vegan and gluten-free bread with no additives<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipaw-tvruecXaC2RMU4oHl-UpgeLmVPdA8Lll5Rg5tXjdz3AmtgBPu-Cke-k-nHBXSr7sQcj0RNyT3bgvGDTZHIl39B_KzHdYWl0AIU_nLxYtQdrfWmlmE4REw9S1EbNjsJg9Gv9RWkLwJuDOkmf5zcCM2Ha4luVDthGxcJTk3bcbETrnBWkBLXF-yKQ=s700" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="700" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEipaw-tvruecXaC2RMU4oHl-UpgeLmVPdA8Lll5Rg5tXjdz3AmtgBPu-Cke-k-nHBXSr7sQcj0RNyT3bgvGDTZHIl39B_KzHdYWl0AIU_nLxYtQdrfWmlmE4REw9S1EbNjsJg9Gv9RWkLwJuDOkmf5zcCM2Ha4luVDthGxcJTk3bcbETrnBWkBLXF-yKQ=w400-h300" width="400" /></a></div> <p></p><p class="MsoNormal">Here’s an unusual vegan and gluten-free bread recipe I have
devised using no additives and yet creating a springy loaf with a lovely
crunchy crust. There’s no cakiness – instead the texture is thanks to the super
seed gel made of chia and flaxseed. There’s also some quinoa for protein. </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">This is a bit of a project, the process takes about 24 hours
in total, but it is satisfying to make, tastes good and keeps well.</p><p>
</p><p class="MsoNormal">Makes 1 small loaf in a <span style="mso-fareast-font-family: "Times New Roman";">20cm x 10cm x 6cm loaf tin.</span></p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">300ml water + 2 tbsp</p>
<p class="MsoNormal">2 tbsp brown flaxseeds (linseeds)</p>
<p class="MsoNormal">2 tbsp chia seeds </p>
<p class="MsoNormal">220g gluten-free plain flour blend (without xanthan gum or
other additives)</p>
<p class="MsoNormal">½ tsp salt</p>
<p class="MsoNormal">30g quinoa flour</p>
<p class="MsoNormal">1 tsp gluten-free fast action yeast</p>
<p class="MsoNormal">1 tsp olive/sunflower oil</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">1. Measure the 300ml of water into a measuring jug.</p>
<p class="MsoNormal">2. Add the flaxseeds and chia seeds. Give it a stir. Leave
for 12 hours, stirring well from time to time. </p>
<p class="MsoNormal">3. You will now have a your super seed gel. Give it a good
stir and pour into a medium sized saucepan. </p>
<p class="MsoNormal">4. Bring to the boil, stirring (don’t use too high a heat or
the seeds can burn). 5. Measure out the dry ingredients ready for use.</p>
<p class="MsoNormal">5. Keep stirring and boiling for 5 minutes. This thickens
the mixture and changes it to become more slimy. Stir in the 2tbsp water.</p>
<p class="MsoNormal">6. Take the pan off the heat. Immediately pour in the flour
and salt and mix well. You will have a fairly dry, crumbly mixture.</p>
<p class="MsoNormal">7. Tip the mixture onto a clean worktop and leave to cool
for a few minutes. </p>
<p class="MsoNormal">8. Now add the quinoa flour and yeast. Knead everything
together for about 5 minutes. You can use the dough to clean up any spare flour
in your saucepan.</p>
<p class="MsoNormal">9. When everything is well kneaded you will have a springy
dough. Fashion it into a fat rounded sausage the same length as your loaf tin.</p>
<p class="MsoNormal">10. Add the oil to the tin and roll your dough sausage to
get it nicely covered in oil (this stops the top surface drying out and
becoming hard and white when cooked). </p>
<p class="MsoNormal">11. Cut diagonal lines down the length of the loaf. Loosely
add a sheet of cling film. Leave the dough to rise on your worktop for at least
6 hours (I do it for 12) until about 75% larger, obviously puffy and touching
the sides of your loaf tin.</p>
<p class="MsoNormal">12. Place in an oven preheated to 220<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Lucida Grande";">°</span></b>C. Bake
for 30 mins. After this time, turn the heat down to 180<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: "Lucida Grande";">°</span></b>C and
bake for a further 20 mins. Cool on a wire rack.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal">You can watch the method in my video at: <a href="https://youtu.be/Kh04kz6Weso"><span style="font-family: "Times New Roman"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">https://youtu.be/Kh04kz6Weso</span></a></p>
<p class="MsoNormal"> </p>
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{page:WordSection1;}</style></p>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-85647982378175665512018-11-29T08:32:00.001+00:002018-11-29T08:34:13.851+00:00Tomato, sweet potato and ginger soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGVJtGo3ll9U3JCIL-5GmsqHU0NDFRpOxnhNE2DUIqYMIFaQNde2N7ZzHCXSjLxajWPmAyrOpEeQafFesKUEq5OzwasexSZ89d-VXDbymlp0r_QcsKoWHK9LpGH4XfM501gmCFAw99BpT/s1600/tomato+and+sweet+potato+soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="519" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGVJtGo3ll9U3JCIL-5GmsqHU0NDFRpOxnhNE2DUIqYMIFaQNde2N7ZzHCXSjLxajWPmAyrOpEeQafFesKUEq5OzwasexSZ89d-VXDbymlp0r_QcsKoWHK9LpGH4XfM501gmCFAw99BpT/s400/tomato+and+sweet+potato+soup.png" width="292" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here's a simply wintry version of tomato soup – as a bonus it's vegan too! Adding the sweet potato and lentils makes it that bit thicker, while I love the slight gingery flavour as it's warming and makes me think of cosy things like open fires and snuggly blankets. Serve in a mug for that extra cosy-factor!</span><br />
<span style="font-family: georgia, times new roman, serif;">(By the way, if you want it guaranteed gluten free, leave out the lentils and check your vegan stock before use.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">800g fresh tomatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">300g sweet potatoes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">piece of peeled ginger about the size of your thumb</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">50g red lentils</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp vegan powdered stock</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">500ml water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">salt to taste</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Roughly chop the tomatoes, sweet potatoes and ginger. Place in a large pan. Rinse the lentils and add those too, along with the stock powder and water. Bring to the boil, then simmer for about 30 minutes until the sweet potato and lentils are completely soft and the tomatoes are starting to disintegrate.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Carefully blend until smooth, then sieve to get rid of all the most fibrous parts. At this point, you might want to add a bit more water if you like a runnier soup. Add salt to taste and then serve.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<br />Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-84807975645527862772018-03-19T08:31:00.000+00:002018-03-19T08:31:26.460+00:00Cornflake flapjacks (vegan, gluten-free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEgdTChahf9IPSP9OJQWStSQg7N_BonyoZcgGCyDoOgoGSoZ7G9nFykEtg18aG6bq-OdsdY58p9wOrb1Xc5Kz_3t2rVGrTx2ozS4Txq893FMzru72GFMwBF9PNDSH8pGDsTPVimDLcf0T/s1600/cornflake+flapjacks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="564" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEgdTChahf9IPSP9OJQWStSQg7N_BonyoZcgGCyDoOgoGSoZ7G9nFykEtg18aG6bq-OdsdY58p9wOrb1Xc5Kz_3t2rVGrTx2ozS4Txq893FMzru72GFMwBF9PNDSH8pGDsTPVimDLcf0T/s400/cornflake+flapjacks.jpg" width="292" /></a></div>
<br />
These are the crunchiest, munchiest flapjacks ever, the cornflakes somehow imparting a fantastic caramel flavour that is quite different to normal flapjacks. Although I've adapted them to be suitable for vegan and gluten-free diets, the idea comes from a lovely lady called Pam who used to look after me when I was a child. She would come to the house on Wednesdays when my mother worked late, and I loved these flapjacks so much I made sure I got the recipe!<br />
I've used some coconut oil here alongside the dairy-free margarine as the extra fat content is needed to give that lovely crunch (there's almost no coconut flavour, by the way). By all means just use 100g of margarine and omit the coconut oil, but be aware you'll end up with something denser and more akin to baked porridge.<br />
<br />
Makes 16<br />
<br />
<div class="MsoNormal">
75g dairy-free margarine<o:p></o:p></div>
<div class="MsoNormal">
25g coconut oil</div>
<div class="MsoNormal">
50g light brown soft sugar<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp golden syrup<o:p></o:p></div>
<div class="MsoNormal">
150g gluten-free porridge oats<o:p></o:p></div>
<div class="MsoNormal">
75g gluten-free cornflakes<o:p></o:p></div>
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25g sunflower seeds<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 170C.<o:p></o:p></div>
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Bake in the oven for 20 minutes. While the mixture is hot, mark out 16
squares using the end of a fish slice. Let them cool before using a sharp knife to finish cutting the squares and removing them from the tin. <o:p></o:p></div>
<br />
<br />Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-14231367219529089582018-01-31T22:29:00.000+00:002018-02-01T08:18:23.012+00:00Vegan blueberry and vanilla chia seed pudding<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVArkhpWC9WVyhyphenhyphen2MooBNnrUxY3y-zxcj19uGop49ui3Ze2F7H04q0o0D-wMkYMOrODulZ6lZXGocH8wwg8QSEMQ6XD6unnGBbE_QErgs5VqsZPoyL1MfZcQDKdGPgIUeOU-tbT0O3pMzW/s1600/chia+seed+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="567" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVArkhpWC9WVyhyphenhyphen2MooBNnrUxY3y-zxcj19uGop49ui3Ze2F7H04q0o0D-wMkYMOrODulZ6lZXGocH8wwg8QSEMQ6XD6unnGBbE_QErgs5VqsZPoyL1MfZcQDKdGPgIUeOU-tbT0O3pMzW/s400/chia+seed+pudding.jpg" width="225" /></a></div>
<br />
I had always wondered what chia seeds were good for, apart from being fantastically high in fibre - there's only so much raw seed you can sprinkle over food, after all. But then I discovered chia seed pudding, and have become slightly obsessed by it. Here's my take on it - thanks to its long soaking time it ends up gorgeously thick, while the warm blueberry sauce at the bottom provides the perfect contrast.<br />
<br />
Serves 2<br />
<br />
2 tbsp chia seeds<br />
250ml coconut drink (dairy alternative to milk)<br />
2 tbsp dairy-free coconut yogurt<br />
1/4tsp vanilla extract<br />
1/2tsp maple syrup<br />
50g blueberries<br />
<br />
You need at least 24 hours for the seeds to plump up properly, so this is a dessert that needs a bit of planning. Start it one or two days before you want it. Whisk the chia seeds, coconut drink, coconut yogurt, vanilla extract and maple syrup together. Leave or overnight in the fridge, then whisk again. Give them another 12 hours or so, then whisk just before you want to serve.<br />
Just before serving, crush the blueberries in a small cup and microwave for a minute to release the juice. Add the warm berries to the bottom of two dessert glasses, then distribute the chia seed mix on top. Serve.<br />
(By the way, oat milk works really well in place of the coconut dairy alternative, if you can have oats.)Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-74743295071593087902017-11-24T10:55:00.000+00:002017-11-24T10:55:03.563+00:00Gluten-free pumpkin pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlCgoCMUwIhcGyiOhdMJK62RG4gKUSg4f8xxlJNfFGaI4W9c4mEl7zTX6cm0wB0aK1HERntl0TC3sYGNzlXe7_BSi0DBpGSv0GNHOPQVbgfyT3SNaj2ZxYHVmzrCsHE5tnrIuW01MY9T7/s1600/P1020085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlCgoCMUwIhcGyiOhdMJK62RG4gKUSg4f8xxlJNfFGaI4W9c4mEl7zTX6cm0wB0aK1HERntl0TC3sYGNzlXe7_BSi0DBpGSv0GNHOPQVbgfyT3SNaj2ZxYHVmzrCsHE5tnrIuW01MY9T7/s400/P1020085.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">This American classic is inspired by an old Pennsylvania
Dutch recipe and combines the earthiness of whisky, the toffee flavours of
brown sugar and the slight acidity of yogurt to make an irresistible dessert
that will fill your kitchen with mouthwatering aromas. If pumpkin is out of
season, butternut squash works just as well. Serve either hot or cold, with a little sour cream.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Serves 8–10<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia, Times New Roman, serif;">For the pastry case<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 portion ready-made gluten-free sweet shortcrust pastry (or use my recipe <a href="http://www.widecirclecooking.com/2012/12/dairy-free-egg-free-and-gluten-free-jam.html">here</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Cornflour for rolling out<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Georgia, Times New Roman, serif;">For the filling<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">300g (12oz) peeled pumpkin flesh<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">100g (4oz) unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">80g (1/2 cup) dark brown soft sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">85ml (1/3 cup) plain yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">60ml (1/4 cup) whisky<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">2 tsp cornflour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">3 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180C. Chop up the pumpkin, place in a
saucepan and add enough water to cover the chunks. Boil the pumpkin until
tender. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, roll out the pastry to about 3mm (2/16”) thick
and use it to line a 25cm (10”) loose-bottomed flan tin, sprinkling cornflour on
the worktop to prevent the pastry sticking. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Once the pumpkin is cooked, drain off the water and place
the pieces of pumpkin in a food processor or blender. Melt the butter and add
it to the liquidiser, along with the sugar, yogurt, whisky, cornflour, cinnamon
and salt. Blend until completely smooth.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Separate the eggs. Add the yolks to the pumpkin mixture and
combine. Whisk the whites in a large bowl. Pour the pumpkin mixture down the
side of the bowl with the egg white, then carefully fold everything together. Tip
the mixture into the prepared pastry case and bake for about 45 minutes until
the pie is puffy and browned. It will collapse a little as it cools, but this
is normal.</span><o:p></o:p></div>
Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-58315293959153909862017-09-07T09:41:00.002+01:002017-09-07T09:41:41.906+01:00Plum crumble muffins (gluten-free, dairy-free)<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgajFev1yv1bcKvhEYlVhEhJsjXTaXYOSw5lXFV3wGh8pMVua9ew9yulfdfnZoGgJ3gcTTGZhTJNDO4SNjHn46yUIPprVJpmuqWyUn22Uz82C4NMiNp3XcNxLtBs09Im75wNsE_0Y0e7C/s1600/plum+muffins.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgajFev1yv1bcKvhEYlVhEhJsjXTaXYOSw5lXFV3wGh8pMVua9ew9yulfdfnZoGgJ3gcTTGZhTJNDO4SNjHn46yUIPprVJpmuqWyUn22Uz82C4NMiNp3XcNxLtBs09Im75wNsE_0Y0e7C/s400/plum+muffins.png" width="277" /></a></div>
<div class="MsoNormal">
<br /></div>
‘Autumn… season of mists and mellow fruitfulness’ as Keats
(and Mr Kipling) used to say – and one of my favourite seasons. In our garden,
the plum tree produced one measly, slightly misshapen fruit. But over at my
friend Ruth’s house the branches of their tree are practically snapping under
the weight. What to do with so many plums? It was time for muffins…<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Makes 12<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">150g (1 cup) gluten-free plain white flour blend (<a href="https://www.dovesfarm.co.uk/products/freee/gluten-free-plain-white-flour-1kg">Dove’s Farm</a> is good)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">50g (½ cup) ground almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">125g (2/3 cup) granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">125ml (½ cup) sunflower oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp Demerara sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">3 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">¼ tsp vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">grated zest of half a lemon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">pinch of fine salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">200g (1 ½ cups) fresh plums<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp gluten-free baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Sunflower oil for oiling<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Place the flour blend, ground almonds, sugar, and half the oil
in a food processor. Blend until you get a mixture that resembles breadcrumbs
(if you don’t have a food processor or blender, whisk everything with an
electric whisk).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Remove ¼ cup of this crumble mix and place in a small bowl
with the Demerara sugar and ground cinnamon. Stir.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">To the mixture in the food processor add the rest of the
oil, the eggs, vanilla extract, lemon zest and salt. Blend/whisk for 30 seconds
until thoroughly combined. Now leave the mixture to stand for 15 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 160C. Place 12 muffins cases in a 12-cup
muffin pan. Lightly oil the top surface of the muffin pan with sunflower oil in
case over overflowing cake mixture.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Slice the plums in half and extract the stones. If they are
large plums, cut them into quarters. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">After the 15 minutes’ standing time, add the baking powder to
the cake mixture and blend briefly to combine everything. You’ll have a smooth,
yellow batter with the consistency of thick custard. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Distribute the mixture equally between the 12 cases. Add
plum pieces to each case, followed by a level tsp of crumble mix over the top. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;">Pop the muffin pan in the oven for 25-30 minutes until the
muffins are risen and golden. Remove from the oven and leave to cool in the
tin. </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-71982366458831591332017-08-15T20:35:00.001+01:002018-12-06T17:03:10.262+00:00Like my recipes? Try my books!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFU_EbbmeyjDgt5AiKdjzsu7iXrd16Q0tdXs3JDPPXzU7U0lhlu_xDHeE0_PEzXaAdpF0GK41pyNUCp0ESzg6pDMS2hIZ2V1CvPUYmQGlggZFQ249AgFoftOsR2OTlrjhe7r5D2PWSBlE/s1600/books.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="822" data-original-width="1066" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFU_EbbmeyjDgt5AiKdjzsu7iXrd16Q0tdXs3JDPPXzU7U0lhlu_xDHeE0_PEzXaAdpF0GK41pyNUCp0ESzg6pDMS2hIZ2V1CvPUYmQGlggZFQ249AgFoftOsR2OTlrjhe7r5D2PWSBlE/s400/books.png" width="400" /></a></div>
If you've enjoyed these recipes, why not try one of my books? Whether you're avoiding gluten or sugar, both books have over 100 mouthwatering recipes for every occasion.<br />
<br />
Buy now! Just click the title.... <a href="https://www.amazon.co.uk/Susanna-Booth-Gloriously-Gluten-Free/dp/0753731339/ref=sr_1_3?ie=UTF8&qid=1544115231&sr=8-3&keywords=gloriously+gluten+free">Gloriously Gluten Free</a> or <a href="https://www.amazon.co.uk/Simply-Sugar-Free-Delicious-sugar-free-ebook/dp/B017RKA7OO/ref=sr_1_fkmr0_2?ie=UTF8&qid=1544115302&sr=8-2-fkmr0&keywords=sensationally+sugar+free">Sensationally Sugar Free</a><br />
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<br />Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-88112896481549558912017-08-08T15:57:00.000+01:002017-08-15T08:55:27.554+01:00E-A-S-Y lemon and olive chicken (gluten free, dairy free, egg free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJcz2TH1E9ViKhMr8Fax-cTTARyKViGTrtS1ckz4CU6b5K3xHvzsUMu4EP6hJAgooLfZHgDamNFKQ_G7eMXDfyDXmtFIQoPEW6mTunTMVNhOmoZiXJl-svrIB13KM44PzA_RbXEYDtDEg/s1600/olive+and+lemon+chicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="696" data-original-width="565" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJcz2TH1E9ViKhMr8Fax-cTTARyKViGTrtS1ckz4CU6b5K3xHvzsUMu4EP6hJAgooLfZHgDamNFKQ_G7eMXDfyDXmtFIQoPEW6mTunTMVNhOmoZiXJl-svrIB13KM44PzA_RbXEYDtDEg/s400/olive+and+lemon+chicken.png" width="323" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Ok, so here's why I love this recipe. It requires no cooking skill whatsoever, it's suitable for people who can't have gluten, dairy, eggs, soya, sugar and/or nuts, you can scale it up to suit however many you need to feed – and it's tangy and salty and tasty! </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serve with some seasonal veg and midweek dinner is sorted...</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6-8 chicken thighs/drumsticks</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 kg new potatoes, washed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 jar pitted green olives (these don't need to be fancy, any cheap ones will do)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 lemons</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">handful of fresh thyme</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 tbsp olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat the oven to 180C. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Remove the skin off the chicken, place the chicken portions in a large roasting tin. Add the new potatoes. Add 1tbsp of the brine from the olives, plus the drained olives. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Add the juice of 1 lemon, the olive oil and half the thyme (leaves/small stalks only). </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Stir everything, so you have an even coating of lemon juice, oil and brine across everything.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pop it in the oven. After half an hour, stir everything again, squeeze over the juice from the half lemon, turn the heat up to 200C and give it another half an hour. Done!</span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-26428346221416369942017-07-09T10:31:00.000+01:002017-08-15T08:43:35.277+01:00Perfect gluten-free, dairy-free crepes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczllAQPniKiq2KVNeBUAojCCjrlFLxJaD8tKzrU2AqtDe6XyCk5tYOzad422cZ2B-XZfXyTXN65ZTj4UqEy0JN0I85hp1Z4Ws0Hjvgublev-DYqkk3pVkyiKPnSGogEwqagn4HY2Q-cbT/s1600/crepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1190" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczllAQPniKiq2KVNeBUAojCCjrlFLxJaD8tKzrU2AqtDe6XyCk5tYOzad422cZ2B-XZfXyTXN65ZTj4UqEy0JN0I85hp1Z4Ws0Hjvgublev-DYqkk3pVkyiKPnSGogEwqagn4HY2Q-cbT/s400/crepe.jpg" width="297" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I've just had the pleasure of demonstrating these crepes in the <a href="https://www.dovesfarm.co.uk/">Doves Farm</a> kitchen at the <a href="http://www.allergyshow.co.uk/">Allergy & Freefrom Show</a> in Olympia, London - showing just how quick and easy they are to make. It's my latest effort in evolving the gluten-free (and dairy-free) pancake, and I'm delighted to be the one at the global forefront of this particular art form! So what's the secret? Potato flour (also known as potato starch), which helps make them super-thin and yet robust, with a little added brown rice flour to give flavour and fibre. Eggs and rice milk finish off the batter, which just requires a quick stir and you're done. Dove's Farm has lots of gluten-free flours under its new 'Freee' banner - and my message at the show was not to be afraid to experiment with them. There's no one replacement for wheat flour, it's all a matter of finding the best flour for the job.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">Makes about 6<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">35g rice flour<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">55g potato flour<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pinch of fine salt<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 eggs, lightly beaten<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">125ml rice milk (or other milk substitute)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sunflower oil for oiling the pan<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place the rice flour, potato flour and salt in a large bowl.
Add the beaten eggs and start to whisk. Gradually pour in the rice milk. Pour
the resulting batter into a jug.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat your frying pan to medium hot. Lightly grease it with
sunflower oil. Pour on a dollop of batter and swirl the pan so your batter
forms a thin layer across the base of the pan. Cook for 1-2 minutes until
golden underneath, then flip over and do the other side. Place finished
pancakes on a plate under a clean tea towel while you fry the others. Serve
warm.</span><o:p></o:p></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-45825884702151811542017-07-04T20:27:00.004+01:002017-08-15T08:55:27.444+01:00Lush hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFNSTsmwNhCtf9zsEd3p6vJvNDniuyvc6a_a7V2_5B_HXePDAuLg7MaPfBwveCBjQFsUxn6bo38hGfv4oGELfT0ljD2Htk8LFA1RWzeDIhN2zeGDyv78xX3o9-u8iA2QPCn9Q_sPaHUQF/s1600/hummus.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="567" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFNSTsmwNhCtf9zsEd3p6vJvNDniuyvc6a_a7V2_5B_HXePDAuLg7MaPfBwveCBjQFsUxn6bo38hGfv4oGELfT0ljD2Htk8LFA1RWzeDIhN2zeGDyv78xX3o9-u8iA2QPCn9Q_sPaHUQF/s400/hummus.png" width="267" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I make hummus all the time. But I've only just managed to post this because taking a picture of it looking super lush, rather than a mass of mush, is easier said than done. I'm quite pleased with this shot – some of my other efforts, using peppers or cucumber, looked like something from a bad 1970s dinner party. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">I haven't always made hummus. For years, I was strictly a readymade kind of girl, but since reading Joanna Blythman's excellent book on the food industry, <a href="https://www.amazon.co.uk/Swallow-This-Serving-Industrys-Darkest/dp/0007548354/ref=sr_1_1?ie=UTF8&qid=1499090139&sr=8-1&keywords=swallow+this">Swallow This</a>, I've been looking at ways to reduce the amount of processed foods I eat, however healthy they might otherwise appear. So, homemade hummus it is. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">The trick is lots of water in the mixture, and a good helping of lemon too. This gives you the moussy texture and lovely tang, in contrast to the rather earthy chickpea flavour. Don't forget a little garlic and salt. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">(Want sesame seed free hummus? No problem, just switch the tahini for 1 tbsp sunflower seed butter and 1 tbsp olive oil.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Makes about 250g</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 x 240g can chickpeas, drained*</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">100ml water</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tbsp tahini (use 1 tbsp of the oil, 1 tbsp of the paste)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 clove of garlic, peeled</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lemon, juiced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">For serving: a few extra chickpeas, a drizzle of olive oil and a little paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This really couldn't be easier. Just pop all the ingredients in a food processor/blender and blend for a minute or so until it's smooth. You might need to give it a little stir, then blend again for a few moments. Store in an airtight tub in the fridge.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">* Obviously there would be even less processing if you used dried chickpeas instead of canned, but I'm fairly last-minute so rarely get round to doing this, despite all my best intentions. You need 125g dried chickpeas soaked overnight in plenty of cold water. Next day, place in pan and cover with water. Boil for 10 minutes, then reduce to a simmer for 40 mins until tender. Drain and allow to cool.</span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-26733347958685724382017-06-18T11:52:00.000+01:002017-08-15T08:41:29.636+01:00Gluten-free baked cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WBu_e3oOHn1XStoUsKdLFZSAwVWexLdde5J4gior_1ndnvPD3Xbw8k8cPh58QgvBV5xZwNmNk9uiRgE14wbAwRw3JtzKjDq_pUmYU8j1EAYskdXOPNK1Xk6BnJPIxZjVysqRfDSagDqq/s1600/P1030984.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1417" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3WBu_e3oOHn1XStoUsKdLFZSAwVWexLdde5J4gior_1ndnvPD3Xbw8k8cPh58QgvBV5xZwNmNk9uiRgE14wbAwRw3JtzKjDq_pUmYU8j1EAYskdXOPNK1Xk6BnJPIxZjVysqRfDSagDqq/s400/P1030984.JPG" width="400" /></a></div>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">The
older I get, the more I am trying not to waste anything, so when I
discovered I could make cottage cheese from soured milk, I was quite
excited. Even more so when I realised the cottage cheese made the
perfect beginnings of a baked cheesecake.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">We
rarely have milk go off in our house, but the other day it did happen
because I accidentally left a couple of pints in the fridge and went
away for 5 days. The milk was definitely a bit off by the time we came
home, so I heated it to just below boiling then added in about 2tbsp
cider vinegar. It curdled, then I strained it through a piece of muslin,
rinsed it a few times and ended up with this rather grainy stuff
(pictured below). Its ricotta-like consistency made me think it would
work beautifully in a baked cheesecake, and as I had some raspberries
and limes lying around I reconfigured a recipe from my book, Gloriously
Gluten Free, to make it. I was very happy with the outcome, particularly
as it had a glow of virtuous non-wastage about it!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVO5v10W6M7V9v_M5D6c74xBNAh8rRsLdqme4Q_4_0Iuxn7XEAe0VddSdgqsYaMshb41SHFNTX6S1WnHyT8TRBqwJ7UJ9Lm-TAPxvRI_7iq-btsUobc9uNssyEgR5QuzNvBHzSGHPFVHi/s1600/P1030982.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVO5v10W6M7V9v_M5D6c74xBNAh8rRsLdqme4Q_4_0Iuxn7XEAe0VddSdgqsYaMshb41SHFNTX6S1WnHyT8TRBqwJ7UJ9Lm-TAPxvRI_7iq-btsUobc9uNssyEgR5QuzNvBHzSGHPFVHi/s400/P1030982.JPG" width="400" /></a></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Serves 4-6</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i style="mso-bidi-font-style: normal;">For the base</i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">125g (5oz) gluten-free sweet plain hard biscuits</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">50g (2oz) unsalted butter</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">½ tsp ground ginger</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><i style="mso-bidi-font-style: normal;">For the filling</i></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">25g (1oz) unsalted butter</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">200g (8oz) cream cheese (or the cottage cheese you've just made!)</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">125ml (1/2 cup) single cream</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">75g (1/2 cup) icing sugar </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">pinch of fine salt</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span>2 eggs</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">zest of one lime, plus extra for decorating </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">200g fresh raspberries </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 200C. First make the base: bash the
biscuits into crumbs by placing in a sealed plastic food bag and hitting them
with a rolling pin (or blitz them in a food processor). Melt the butter and
stir into the crumb mixture with the ground ginger. Tip everything into a 20cm
(8”) deep loose-bottomed flan tin or springform tin and use the back of a metal
tablespoon to compact the crumbs.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Now make the filling. Melt the butter and tip into a large
bowl. Tip in the cream cheese and stir until you have a lump-free mixture.
Gradually add the cream, followed by the icing sugar and salt. Separate the
eggs. Stir the yolks into the cream cheese mixture; whisk the egg whites until
they form firm peaks and fold into the cheese mixture. Stir in the lime zest, then pour the mixture onto the
base. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Bake in the oven for 10 minutes, then turn the heat down to
160C and cook for a further 35 minutes until an inserted skewer comes out clean
and it has risen and browned all over. Remove from the oven. The filling will
sink as it cools, but this is normal. You can either eat the cheesecake warm or
chill it before serving.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Serve with a little extra grated lime zest and fresh raspberries.</span></div>
<br />Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-46980965074814337022017-06-18T10:59:00.002+01:002017-08-15T08:55:27.453+01:00A colour explosion<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9CsoYMeok8YCVLR1ZN3Qv1gzANj7SBiYlXGc_fIJBSbcmHPgdc-jBweY-5i5YPizjgdSd0iZWTf5eIv9r_x2cyTXdPf80A-6NUKqwXsF-8pERADk1kJQX1C64E1ygn4eoj-XAJbf-CqU/s1600/P1020948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1417" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9CsoYMeok8YCVLR1ZN3Qv1gzANj7SBiYlXGc_fIJBSbcmHPgdc-jBweY-5i5YPizjgdSd0iZWTf5eIv9r_x2cyTXdPf80A-6NUKqwXsF-8pERADk1kJQX1C64E1ygn4eoj-XAJbf-CqU/s320/P1020948.JPG" width="320" /></a></div>
<br />
This salad came to me in a moment of fridge-based-leftover inspiration, but I just love its bright colours. Simply throw together chopped cooked beetroot, supersweet peppers, Parma ham, mozzarella, rocket, baby tomatoes and pumpkin seeds, add some sunshine and serve!Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-53184754392599736932017-06-18T10:53:00.003+01:002017-08-15T08:55:27.464+01:00My grandmother's elderflower cordial<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGI940q7ASFJ9HQh2XZZbva-BXLQhHBtniy_KpEOHf6ZoET8ohYoo-8H7pPCdXli1kTkeAokdBYPCmBs9Vbakbaf35e2Wd_D0-rfrq_hPIzz34GV8_qJ55BZj_enml053twchl1O0Uc3t/s1600/IMG_20170609_114444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="567" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGI940q7ASFJ9HQh2XZZbva-BXLQhHBtniy_KpEOHf6ZoET8ohYoo-8H7pPCdXli1kTkeAokdBYPCmBs9Vbakbaf35e2Wd_D0-rfrq_hPIzz34GV8_qJ55BZj_enml053twchl1O0Uc3t/s400/IMG_20170609_114444.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The elder bushes are in flower – so now is the moment to
steep them in sugar syrup to make your own luscious elderflower cordial. This
is a recipe handed down through generations of my family and uses brown sugar,
hence the yellowy colour. The citric acid helps to preserve it (and gives a
lovely tang), but if you are planning to use the cordial quickly and can store
it in the fridge, then you could substitute the citric acid for the juice of 4
lemons. </div>
<div class="MsoNormal">
Elderflower heads are best sourced on a<span style="mso-spacerun: yes;"> </span>dry morning, from a site away from roads.
Simply snip them off the bush using scissors. You want ones that aren’t covered
in blackfly (though a few bugs are inevitable and will be filtered off later)
and don’t lose their little flowerlets when you shake them. Ideally, you want large heads, about the size of a side plate. Remove the thickest
green stalks before moving onto the next stage, below.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes about 2.5litres</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1kg granulated sugar</div>
<div class="MsoNormal">
1 kg Demerara sugar</div>
<div class="MsoNormal">
1litre boiling water</div>
<div class="MsoNormal">
80g citric acid</div>
<div class="MsoNormal">
2 lemons, washed and sliced</div>
<div class="MsoNormal">
20 large elderflower heads</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large pan, stir together the sugar and boiling water over a medium heat until the sugar is completely dissolved (don't let the sugar burn). Add the citric acid. Once that is also dissolved, take the pan off the heat. </div>
<div class="MsoNormal">
Stir in the sliced lemons and elderflower heads. Place a lid on top and leave for a couple of days.</div>
<div class="MsoNormal">
Strain through a piece of muslin placed in a sieve and decant into sterilised bottles with tight lids. The cordial should keep for a few months in a cool dark place. </div>
<div class="MsoNormal">
Dilute the cordial to taste - delicious served with some chopped fresh mint.</div>
Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-1940019994639888512017-06-18T10:45:00.003+01:002017-06-18T10:54:21.039+01:00Cooking for allergies<span style="font-family: Georgia,"Times New Roman",serif;">It’s good practice to ask anyone coming to eat if they
have allergies of any type first – particularly since you may be making
dishes that don’t usually contain things they’d watch out for – eg. the
cakes from my blog sometimes contain lemon juice and soya, so not suitable for
someone with a citrus or soya allergy. </span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">If
you are cooking for someone with an allergy, always read all the labels
of the ingredients thoroughly before you use them to check that they
are OK and don't contain food traces that might cause a problem (when
you start really researching this you discover many seemeingly innocent
foods could contain allergens because of the factory they’re processed
in). You might even want to get your guests to check the ingredients
too, just to make sure. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">You’ll also
need to ensure your surfaces, utensils. baking trays etc. are
scrupulously clean before cooking in case there are a few stray crumbs
that might cause a problem.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">Beware
also of jars of jam, pickle (and similar), that could be contaminated
with butter, breadcrumbs or peanut butter, or whatever. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">If
you want any more advice, check out the Allergy UK website, which has
many informative factsheets about dealing with food allergies (<a href="http://www.allergyuk.org/info_factsheets.aspx">Click here)</a></span></div>
Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-955560789534027792017-06-18T09:41:00.000+01:002017-08-15T08:43:35.401+01:00Chewy strawberry meringue - dairy-free<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C6eSDkwcP5MktJ901V2OOZzdEcxGaCt9F6ijXHD_mcHlw9JFfFRTAO2KmSakL5PsBz3mdLO1jIQ4NtAH2LGZwILJpPHZHz6IAhyGD1d07HB31CWEnBg4V3n-cJjhyphenhyphenmg0BjHei-rBwD2J/s1600/P1010168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C6eSDkwcP5MktJ901V2OOZzdEcxGaCt9F6ijXHD_mcHlw9JFfFRTAO2KmSakL5PsBz3mdLO1jIQ4NtAH2LGZwILJpPHZHz6IAhyGD1d07HB31CWEnBg4V3n-cJjhyphenhyphenmg0BjHei-rBwD2J/s400/P1010168.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;">This
possibly the world's best meringue.. the kind with that marshmallowy
and chewy centre and crumbly outside. The real secret ingredient,
however, is the elderflower vinegar, which lends a extra special
dimension to the flavour (recipe below - if you'd like to make some, you
might just find a few elderflowers still around or just use cider
vinegar instead). This is suitable for both gluten-free and/or
dairy-free diets.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Serves 6-8</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For the meringue</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">6 egg whites</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">200g caster sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">100g soft light brown sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp cornflour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 tbsp elderflower vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>For the topping</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">300ml coconut yogurt (or whipped cream if you can have dairy)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">400g fresh strawberries, leaves removed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 140C. Line a baking sheet with silicone-impregnated baking parchment.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Whisk
the egg whites until very stiff - you'll know you're at the right point
if the whites don't slide around if you tip the bowl to the side.
Gradually whisk in the caster sugar and light brown sugar to form a
dense meringue.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">In
a cup, stir together the cornflour and vinegar until smooth. Now
transfer the meringue mixture to a the baking sheet, using a spatula to
smooth and shape it into a large circle. Bake for 1.5 hours until
browned. Allow to cool on the baking sheet, then carefully peel off the
baking paper and transfer to a large serving plate.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Just before serving, spread the yogurt over the meringue and top with the strawberries.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Elderflower vinegar</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">300ml white wine vinegar or cider vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">About 20 elderflower heads</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;">Place
the elderflower heads in a jar and pour vinegar over the top. Seal the
jar, then leave for 10 days. After that time our the vinegar through a
funnel lined with filter paper or piece of kitchen paper towel into a
bottle. The vinegar will keep for up to a year in a cupboard.</span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-86927755380949119762016-09-09T07:25:00.000+01:002017-08-15T08:43:35.386+01:00Double chocolate muffins – gluten-free and dairy-free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Fh_-WFIPhNMhIQYIvKuM53lMlx_VeQRwJxPSVRXpVoHlY5lZt50FVXvG2rVXMmnb_4FN3nvI137MdtV0hEbONGZv5AywHyhdzm7QKCYQXIOWLuk3kNPfJL0AU6T-wREOBeEKESsY-LOz/s1600/P1030206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Fh_-WFIPhNMhIQYIvKuM53lMlx_VeQRwJxPSVRXpVoHlY5lZt50FVXvG2rVXMmnb_4FN3nvI137MdtV0hEbONGZv5AywHyhdzm7QKCYQXIOWLuk3kNPfJL0AU6T-wREOBeEKESsY-LOz/s400/P1030206.JPG" width="300" /></a></div>
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<br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The poor chocolate muffin. So often consigned to plastic
wrap and kept moist with who-know-what additives. But there is another way!
Treat yourself to 12 magnificently light muffins made with real ingredients,
that can easily be made dairy-free, as necessary. Part of what makes them so moist is the super
sloppy batter, but this does mean the choc chunks don’t distribute evenly
through muffin, not that this bothers me. If you prefer a more even chunkiness
and don’t need them dairy-free, use 60g butter and 60ml (1/4 cup) oil instead
of just oil.
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Makes 12</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">150g (1 cup) gluten-free plain white flour blend </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">50g (1/2 cup) cocoa powder</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">150g (3/4 cup) granulated sugar</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">180ml (3/4 cup) milk or soya milk</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">125ml (½ cup) sunflower/canola oil</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 eggs</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 tsp gluten-free baking powder</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">100g dark or milk chocolate, chopped into small chunks</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Place the flour blend, cocoa powder, sugar, milk/soya milk,
sunflower oil, eggs and vanilla in a food processor and blend for about 10
seconds. </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Now leave the mixture for 20 minutes – this is the magic
step that prevent grittiness and avoids the need for additives like xantham gum.
While you wait, preheat the oven to 160C and drop 12 muffin cases into a 12-cup
muffin pan.</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For the final stage, dust the top of the batter with the
baking powder and whizz everything for a further couple of seconds. Pour the
sloppy mixture equally between the cases, then drop in chocolate chunks into
each one.</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pop the muffin pan in the oven for 20 minutes until risen. Remove
from the oven and leave to cool in the tin. </span></span></span></div>
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Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-58502639218550552322016-06-08T17:25:00.000+01:002017-08-15T08:41:29.684+01:00Pea soup and tea brack - from British fields<style>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"> <span style="font-size: xx-small;">Above: Instant GF & DF pea soup</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;"><a href="http://hodmedods.co.uk/">Hodmedod's</a> is an up-and-coming name in the wholefoods world
and rightly so. If you’ve not come across the brand before, it is based in
Suffolk and works with British farmers to create a range of pulses and grains –
some tinned, some dried, some salted as snacks, and some milled (like the ones
I was sent to try out).</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTyWk2kd2alDv0VxUk5FIX8EdPu7tiynWQtSIPF2dHfSbDvMssK-lEpH8sGNGxPs54HL5VR4lHRgS-v6bdL-dFJpHEc2iK9JvFUtHTcXZVB5d8LuaHY8Iowwb4fX3F-Mst9RXxGOzIn_w/s1600/P1020934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTyWk2kd2alDv0VxUk5FIX8EdPu7tiynWQtSIPF2dHfSbDvMssK-lEpH8sGNGxPs54HL5VR4lHRgS-v6bdL-dFJpHEc2iK9JvFUtHTcXZVB5d8LuaHY8Iowwb4fX3F-Mst9RXxGOzIn_w/s400/P1020934.JPG" width="400" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">I love the packaging – retro brown paper bags, arty labels
and a few suggestions for use as well. These came in handy. The quinoa flour,
fava bean flour and yellow and green pea flours were undeniably pretty, but
what would they actually be good for, I wondered? They are all gluten-free, so I did a few
initial taste tests and decided to experiment with the fava bean and quinoa
flours to make a classic from my mother’s kitchen – tea brack.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">It’s the simplest cake ever: 1 mug of strong tea, 1 mug of
raisins, ½ mug of sugar, 2 mugs of self-raising flour and an egg. I made two
versions, one where I replaced the flour with fava bean, the other with quinoa.
The results were baked, sliced and spread with butter… I can report that the ‘bean’
flavour of fava beans does not make it the best choice. The quinoa worked
really well though – and to think that the healthy benefits of quinoa can be
enjoyed mid-morning in a cake made it especially exciting.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">The yellow pea flour and fava bean flour would make good
gram flour substitutes, and I have a fab chocolate cake that they could be
tried in (see <a href="http://www.widecirclecooking.com/2011/03/wide-circle-chocolate-traybake.html">here</a>). But the green pea flour got me scratching my head a little
more. It really is very green, and the pea flavour is pretty obvious. Luckily
there were some suggestions on the pack – pancakes and soup. Yes, yes, I
thought… I can see that you could add an egg and some milk, whip up some savoury pancakes and serve with
eg. smoked salmon, sour cream and chives, lovely. But what of the soup…?</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">A few experiments later and I managed to create a fab
alternative to a Cup-a-Soup for those days when you need something instant (and
frankly, who doesn’t?). I’d happily have a stash of this in my cupboard and in fact I have just enjoyed some of it for lunch. Virtue
and convenience… who can resist it?</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YwTxY9ekzf68zGv86WCe4uWX_oHv2oB-BYL1EPsClBoUp3DzbPKgH3ZclbKQIm1MMEChe6-b9V-GuUOwy59-AX44_CHFjHEM-ltTAF3v0tNVxExF9K2hk67yls5I7P7x8SMlQEGzYS8u/s1600/P1020930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YwTxY9ekzf68zGv86WCe4uWX_oHv2oB-BYL1EPsClBoUp3DzbPKgH3ZclbKQIm1MMEChe6-b9V-GuUOwy59-AX44_CHFjHEM-ltTAF3v0tNVxExF9K2hk67yls5I7P7x8SMlQEGzYS8u/s400/P1020930.JPG" width="400" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">Gluten-free, dairy-free tea brack</span></span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">Serve sliced with butter or margarine, best eaten in the
first couple of days.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">1 mug of strong tea (cold)</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">1 mug of raisins</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">½ mug granulated sugar</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">2 mugs quinoa flour</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">1 egg</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">2 tsp baking powder</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">Preheat the oven to 160C, then oil a loaf tin with a little
sunflower oil. Stir all the ingredients together until you have smooth batter
and pour it into the loaf tin. Bake for 30 minutes until risen and golden.
Leave to cool in the tin. </span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">Dairy-free, gluten-free instant pea soup</span></span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">2 tbsp green pea flour</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">½ tsp gluten-free and vegan vegetable stock powder</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">1 tsp humous (optional, but gives a creamier result)</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">approx. 300ml boiling water</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">
</span></span></span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "verdana" , sans-serif; font-size: small;"><span style="font-size: x-small;">Place the green pea flour, stock powder and hummous in a
mug. Gradually stir in boiling water, taking care not to get lumps. Wait a
minute while the soup thickens and the flour absorbs the moisture. Stir again….
You’re done!</span></span></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">
</span></span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-75959256773028892802016-03-04T14:29:00.002+00:002017-08-15T08:41:29.720+01:00The Great Gluten-free Muffin Experiment<style>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Aha, the great muffin experiment – which of my 8 featured
gluten-free flours would work best when all baked to the same recipe? </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Now, readers of my <a href="http://www.widecirclecooking.com/2015/09/the-great-sponge-bake-off.html">sponge cake experiment</a> may recall that I
deliberately used a) the recipe on the back of the pack, if it came with one,
or b) a classic Delia Smith recipe for Victoria sponge because most of the
flours liked to boast about how similar they are to wheat flour.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Personally though, I thought this approach was nonsense.
Gluten-free flours are totally different in composition and behaviour to wheat
flours although they may have a superficial resemblance. In the same way that I
wouldn’t do a straight substitution between eg, mayonnaise and a Greek yogurt
(which looks similar) in a recipe, neither would I do it with wheat flour and
gluten-free flour.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">So, for this experiment I have used my signature muffin
recipe, specially developed for gluten-free flours. Its main point of
difference is the thorough mixing followed by a 20-minute rest period. This is
to take into account the fact gluten-free flours (specifically those based on
rice flour) absorb moisture much slower that wheat flour. Raising agents are
thus only added right before the mixture is baked (which caused a slight
problem for the self-raising flours in my selection – more later).</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">FIRST: THE RECIPE </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Orange Poppyseed Muffins (from my book <a href="http://www.amazon.co.uk/gp/product/0600630420/ref=s9_simh_gw_p14_d9_i2?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=desktop-1&pf_rd_r=1RDHJVXDMHFRX15AMHXB&pf_rd_t=36701&pf_rd_p=577049067&pf_rd_i=desktop">Gloriously GlutenFree</a>)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><i>For the muffins</i></span></span></div>
<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">225g gluten free plain white flour blend</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">150g granulated sugar</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">180ml milk (or dairy-free alternative)</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">125ml sunflower oil</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">3 eggs</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">2 large unwaxed oranges, grated zest only</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">1 tsp vanilla extract</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">pinch of fine salt</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">20g poppy seeds</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">3 tsp gluten-free baking powder</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><i>For the icing</i></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">100g (2/3 cup) icing sugar</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">2 1/2 tsp orange juice</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Place the flour, sugar, milk, oil, eggs, orange zest,
vanilla and salt into a food processor. Blend for a good 30 seconds (if you
don’t have a food processor, whisk everything for a minute with an electric
whisk). Now leave the mixture to stand for 20 minutes. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Preheat the oven to 160C. Drop 12 muffin cases into a 12-cup
muffin pan.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">After the 20 minutes standing time, add the poppy seeds and
the baking powder and blend briefly to combine everything. You’ll have a runny
mixture, but this is normal.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Pour out the mixture equally between the 12 cases. Pop the
muffin pan in the oven for 20 minutes until slightly golden. Remove from the
oven and leave them to cool in the tin. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Make the icing by mixing the icing sugar and orange juice
together; place a dollop on the top of each muffin. If you like, grate a little
extra orange zest onto the top of each muffin to decorate. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">VARIATION</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">You can make a dairy-free version of this recipe by using
soya milk in the place of the milk.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">SECOND: THE FLOURS</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">This time I decided to test 8 gluten-free flours. They were:</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">1. Isobel’s Gluten Free and Dairy Free Sponge Cake mix</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">2. Juvela Gluten-free Harvest White Mix</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">3. Bob’s Red Mill Gluten-free 1 to 1 Baking Flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">4. Mrs Crimble’s Muffin & Sponge Mix</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">5. Glutafin Multipurpose Fibre Mix</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">6. Orgran Self-raising Flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">7. Dove’s Plain White Flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">8. And a very exciting new wholegrain legume-free, rice-free
flour by the <a href="http://freefromfairy.com/">FreeFrom Fairy </a>which I like to call ‘Fairy Dust!’ </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">For the flours that already included raising agent in the
mix (Isobel’s, Orgran and Mrs Crimble’s), I added no further raising agent. In
the case of Mrs Crimble's I didn’t add the sugar either (it has sugar added
already). Otherwise, they were all treated the same and baked in the oven for
20 minutes as per the recipe. The colours varied from very pale (Isobel’s) to
brownish (FreeFrom Fairy), though some of this was down to my oven. Some
mixtures became very thick and gloopy, most notably the Orgran and Bob’s Red
Mill. Otherwise, the batter was fairly sloppy. There was a variety of results
when I opened the oven, as you’ll see on the pic. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vxe7TR1YffBQDI9phyWTeMymvy2sPgKB9107ptLm_LumYxJ_suTieBah4-eARKOdr6EYQm-PXEx2gTWxTq1G00depXfx2l4QOa8jZBCL4VZxSGQpK7-RbDU5y7ewk43IK5yjNbsLKLX2/s1600/P1020640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vxe7TR1YffBQDI9phyWTeMymvy2sPgKB9107ptLm_LumYxJ_suTieBah4-eARKOdr6EYQm-PXEx2gTWxTq1G00depXfx2l4QOa8jZBCL4VZxSGQpK7-RbDU5y7ewk43IK5yjNbsLKLX2/s320/P1020640.JPG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">THIRD: THE BAKED RESULTS</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">The most notable casualty of my delayed baking approach was
the Orgran, which collapsed after it was removed from the oven and had an
ultra-springy texture. Otherwise, though, I felt all the mixes performed well
in that respect. The quality of the muffin sponge varied – some had quite
obvious holes (such as Bob’s), some were very moist (Mrs Crimble’s) and some
much dryer (Glutafin). </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">After our blind tasting, there were two that stood out,
flavour-wise – the Isabel’s mix had a strong vanilla taste, but this was no
doubt because I realised too late there was already vanilla added to the dry
cake mix; and the FreeFrom Fairy flour which had a slight hint of buckwheat.
The others all tasted pretty much the same, with textural and moistness
differences the main variation between them.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Zs56kzAmrLh3-wj6YIEpnlpU6kM2OX_CALEGnZGbX3EJsXGW-4m9QJWvVaLLphazVNpAp8iSPVx1mgC65w-tkkGVVxWQebiUE3RdBbJMDdGfKHmvNAim7S25pqVO0mY3yBJWikEd1Tvz/s1600/P1020642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Zs56kzAmrLh3-wj6YIEpnlpU6kM2OX_CALEGnZGbX3EJsXGW-4m9QJWvVaLLphazVNpAp8iSPVx1mgC65w-tkkGVVxWQebiUE3RdBbJMDdGfKHmvNAim7S25pqVO0mY3yBJWikEd1Tvz/s320/P1020642.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Overall, our three favourites were the Mrs Crimble’s, Dove’s
Farm and FreeFrom Fairy. Mrs Crimble’s was the kids’ favourite – mainly I think
because it seemed more moist, possibly helped by the blend of additives, which
didn’t endear it to me after reading the label*. My favourite was therefore
Dove’s Farm, a straightforward blend of gluten-free flours**. FreeFrom Fairy’s
blend performed really well too – it rose beautifully, looked good and didn’t
crumble into pieces – for anyone wishing to cut down on/avoid rice I’d say give
it a whirl. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Regardless of your favourite flour, try my recipe above. If
you’d like to experiment with a few other alternative techniques, my book
<a href="http://www.amazon.co.uk/gp/product/0600630420/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=desktop-1&pf_rd_r=1HA835688DE8Q21E1W0N&pf_rd_t=36701&pf_rd_p=577048407&pf_rd_i=desktop">Gloriously Gluten Free</a> has a number of different ones for you to try, which
helps cut down (or even eliminate) the need for gums or other additives – even
in yeast cookery.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">*Mrs Crimble’s ingredients: Sugar, maize flour,
rice flour, potato starch, emulsifiers (mono- and diglycerides of fatty acids
and polyglycerol esters of fatty acids), raising agents (disodium dihydrogen
phosphate and sodium bicarbonate), salt, stabiliser (xanthan gum), flavouring</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">**<a href="https://dovesfarm.co.uk/">Dove’s Farm</a> ingredients: Rice flour,
potato flour, tapioca flour, maize flour, buckwheat flour</span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">
</span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-61744052242633757842016-02-09T09:16:00.003+00:002017-08-15T08:55:27.481+01:00Pancakes – gluten-free, egg-free or dairy-free<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPIAMydyyvU3Ix5MvsMlc7Kg7BSoDBmdZmN8WK2omihbgdH12HFi3O88-wjcZzfPabEe15YMZAwTiC_OnHgHrQNTnyBBHnG9naa_a7B7O_MEalM_BsvEzW9oh_87-etwC6OuUciwlehKM/s1600/P1010246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPIAMydyyvU3Ix5MvsMlc7Kg7BSoDBmdZmN8WK2omihbgdH12HFi3O88-wjcZzfPabEe15YMZAwTiC_OnHgHrQNTnyBBHnG9naa_a7B7O_MEalM_BsvEzW9oh_87-etwC6OuUciwlehKM/s400/P1010246.JPG" width="400" /></a></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Yes, it's that time of the year again and one of my personal favourites - Pancake Day! I had my perfect job when I was 15, working in a pancake van at festivals, and I was allowed to eat as many as I liked (which definitely made up for the low wages).</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">The beauty of pancakes - and here I mean a thin, crepe-style pancake rather than an American thick one - is how adaptable they are. Your batter should be the consistency of single cream and you need a smear of oil/butter to get that pretty </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Want your pancakes EGG FREE?</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">So easy - just mix wheat flour and milk together until you have batter of the right thickness. This might come as a surprise because it's always felt that eggs are needed as a binding agent. While this is true in some recipes (see my gluten-free pancakes, below), it's not true when you have wheat flour because the gluten in it acts like a brilliant binder with no extra help needed.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Want your pancakes DAIRY FREE?</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">This is even easier! The milk in pancake recipes could just as easily be replaced with a non-acidic alternative, eg. soya milk, rice milk, almond milk etc - even water! </span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Want your pancakes GLUTEN FREE?</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">As mentioned in my bit about eggs, it's the gluten in pancakes that allows you to get them super-thin. However, there is a way to replicate this effect without needing to use additives like xanthan gum. Here's my recipe, from my book <a href="http://amzn.to/1VKTKZQ">Gloriously Gluten Free</a>. They take a little longer to fry than regular pancakes, so make them in the biggest frying pan you have.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Gluten-free thin pancakes (crepes) - picture above and below</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Makes about 8</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">35g brown rice flour</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">250ml milk or milk alternative</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">250ml water</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">55g potato flour (potato starch)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">pinch of salt</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">2 beaten eggs</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">sunflower oil/butter for frying</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Gently heat the brown rice flour and milk in a pan, whisking
constantly, until you have a thick mixture. Remove from the heat. Slowly whisk
in the water, followed by the potato flour and salt. Whisk in the eggs. Pour
the batter into a jug.
</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Lightly grease your frying pan before use (I use a
scrumpled-up piece of paper kitchen towel dipped in butter or oil). Pour on a
dollop of batter and swirl the pan so your batter forms a thin layer across the
base of the pan. Cook for 2-3 minutes until golden underneath, then flip over
and do the other side.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Place finished pancakes on a plate under a clean tea towel
while you fry the others. Serve warm.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMALpSmCy0kK_k-Skvbv3UkYbp9LIMAbFwf_BTe8cP1JkFEvlw-S7i5Ky-_gsb7k2lUyJR-zcpmiEpnNHstsgimNsMUU-REcOwoh-WbhIjLMAHXxf2R8USxmkMqpWbQrcMaRCST9efvAA/s1600/P1010239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMALpSmCy0kK_k-Skvbv3UkYbp9LIMAbFwf_BTe8cP1JkFEvlw-S7i5Ky-_gsb7k2lUyJR-zcpmiEpnNHstsgimNsMUU-REcOwoh-WbhIjLMAHXxf2R8USxmkMqpWbQrcMaRCST9efvAA/s320/P1010239.JPG" width="320" /></a></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><br /></span></span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-27607400948705662852016-01-10T10:57:00.001+00:002016-03-04T14:31:58.579+00:00Recipes from my new book, Sensationally Sugar Free<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5TqUmNdFy1jf7y3gM2gsovuqxdid_2qLajzymh58484MlclhRt0tCOKxHdxI_vxbjtlAEixVCCTn2TzFmSjxTZGsgmPSzJLReN_0xoEsZaFYtoAc5l0x9EBIbz2o1WHP2aZ9QEdWWkQm/s1600/cream+cheese+and+apple.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5TqUmNdFy1jf7y3gM2gsovuqxdid_2qLajzymh58484MlclhRt0tCOKxHdxI_vxbjtlAEixVCCTn2TzFmSjxTZGsgmPSzJLReN_0xoEsZaFYtoAc5l0x9EBIbz2o1WHP2aZ9QEdWWkQm/s400/cream+cheese+and+apple.JPG" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQ5ZlJSuv-QIyUf2Yf8qqYk5yfuPgQ1EUVkJjd-S1JbM0RWJEcvONCW5gcRH1VKVbzlriWMKhVhFwYiVkLP2mASygZ2uzd_0FWhYni41QBFLeK9Uy4XU9S3-6aseiHlgsyXzRu7Wt3AK/s1600/kulfi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQ5ZlJSuv-QIyUf2Yf8qqYk5yfuPgQ1EUVkJjd-S1JbM0RWJEcvONCW5gcRH1VKVbzlriWMKhVhFwYiVkLP2mASygZ2uzd_0FWhYni41QBFLeK9Uy4XU9S3-6aseiHlgsyXzRu7Wt3AK/s400/kulfi.JPG" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R-VA2Mzlt7HyHG1e1xfhNDwpA2rw-yHQUh0SstQs9WOVlTc9mAJCQoF9eVi5JtTw-HqEZnNuwlZ7Qc7Hee6Ls3hgPrGZxD7yMbpjLn8xW0UGqcqo9qYSzbIKc_QVomUEq5wONfI_o8hH/s1600/P1020541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R-VA2Mzlt7HyHG1e1xfhNDwpA2rw-yHQUh0SstQs9WOVlTc9mAJCQoF9eVi5JtTw-HqEZnNuwlZ7Qc7Hee6Ls3hgPrGZxD7yMbpjLn8xW0UGqcqo9qYSzbIKc_QVomUEq5wONfI_o8hH/s400/P1020541.JPG" width="400" /></a></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cream cheese & apple twists, pistachio kulfi and sticky date & apple cake - just some of the recipes from my new book, <a href="http://goo.gl/TSnBeO">Sensationally Sugar Free</a> by Hamlyn. A handy recipe finder at the front lists which recipes are gluten-free, dairy-free, vegan or contain no eggs or nuts.</span></span>Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-88795445006667722642015-11-10T09:41:00.002+00:002017-08-15T08:46:24.716+01:00A 'free-from' Danish apple cake <div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mi43LsZA5brxxc6nxlr6tSJp1ZWSxFWF6Gg4rohg9MwteE97mwVcvp6EwSQQv9nCIlGTmIaLWp6jBnOEEX2dfEnOtN8JPO_n61YpBJmIc1FPonJRVye2_IZsYGaeAlfL8UGYYNNAh8X1/s1600/P1020033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mi43LsZA5brxxc6nxlr6tSJp1ZWSxFWF6Gg4rohg9MwteE97mwVcvp6EwSQQv9nCIlGTmIaLWp6jBnOEEX2dfEnOtN8JPO_n61YpBJmIc1FPonJRVye2_IZsYGaeAlfL8UGYYNNAh8X1/s400/P1020033.JPG" width="400" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">It’s tempting to think that gluten-free flours will behave
similarly to wheat flour because they look the same.<span style="mso-spacerun: yes;"> </span>But it’s just not true. In many ways their
properties quite different and therefore we can’t really expect recipes
developed for wheat flour to give good results with gluten-free flour.
Manufacturers would like us to think that we can – but this is why they end up
loading their products with additives of one sort and other (gums, like xanthan
gum, are an example).
</span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">If you’d prefer to avoid additives when you can, then I
totally sympathise. But is it possible? Well, yes. I spent hours and hours developing
new methods for my book, <a href="http://amzn.to/1VKTKZQ">Gloriously Gluten Free</a>, which included making
non-gritty, non-crumbly cakes that contained no additives whatsoever. All that
was needed was a new method. Most gluten-free flour blends contain rice flour
as a major component, but it tends to give a gritty feel when baked and can be
very crumbly. But cooked rice is not gritty and it gets really claggy! Using
this flash of inspiration, I just pre-cooked some of my cake batter. Ta-da! The
results I wanted…</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">This cake is based on the cover star of Gloriously Gluten
Free, a delicious strawberry sponge. Here I’ve adapted it to a more autumnal
theme, using mixed spice and apples. If you want it dairy free or egg free,
just see my adaptations at the end. I think it’s great served with some <a href="http://www.coyo.com/">Coyo</a>
Vanilla dairy-free yogurt, or crème fraiche.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Serves 8</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">150g unsalted butter</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">150g light brown soft sugar </span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">125ml water</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">200g gluten-free plain white flour blend (choose one with no
additives, eg <a href="https://www.dovesfarm.co.uk/biscuits-and-cookies/gluten-free/gluten-free-plain-white-flour-1kg/">Doves Farm</a>)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">70g ground almonds</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp gluten-free baking powder</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">½ tsp mixed spice</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">pinch of fine salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">4 eggs</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">300g peeled cooked apples, thinly sliced</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp flaked almonds</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp Demerara sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp ground cinnamon</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Sunflower oil for oiling the tin</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Melt the butter with the sugar and water in a saucepan on a
medium-high heat. Add the flour blend and then whisk constantly. The mixture will
thicken – keep whisking to stop it sticking to the bottom of the pan. Don’t
worry about small lumps.</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Once you have a thick paste, remove the pan from the heat. Keep
whisking for a further 20 seconds or so. Now set the mixture to one side.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 150C. Lightly oil a deep 20cm/8” cake
tin with some sunflower oil.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">In a large bowl, measure out the ground almonds, baking
powder, mixed spice and salt. Pour the mixture in the pan into the bowl and add
the eggs. Whisk everything for a minute (use an electric whisk if you have one).
</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Spoon out half the mixture into the cake tin and gently
smooth it out to make an even layer across the tin using a spatula. Arrange
half the apple slices across the top. Spread the remaining cake mixture on top,
smoothing it gently with the spatula as before. Arrange the rest of the apple
slices across the top, then scatter the flaked almonds, Demerara sugar and
cinnamon to finish.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Bake the cake for about 40 minutes until it has risen and
the apple slices have started to brown. An inserted skewer should come out
clean. Let the cake cool in the tin before serving.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">MAKE IT DAIRY FREE: Use dairy-free margarine in place of the
butter</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">MAKE IT EGG FREE: Stir 4tsp <a href="http://www.orgran.com/products/174/">Orgran No Egg e</a>gg replacer into
125ml water. Use in place of the eggs.</span></span></div>
Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-75628945204947425382015-09-09T15:28:00.004+01:002017-06-18T09:01:58.763+01:00Looking for the best gluten-free sponge<style>
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<span style="font-family: "georgia" , "times new roman" , serif;">With so many gluten-free flour blends on the market, it can
be really tricky to know which performs best. I have done a lot of gluten-free
cookery and I think the things to bear in mind are a) whether you want your
finished result to taste like the regular wheat-based version, b) whether you
are happy eating lots of additives and c) how important the fibre content is. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pure brown rice flour has a fibre content of about 2% and
has a rather distinct flavour that can be noticeable in delicately-flavoured
cakes. Some gluten-free flour blends are lower in fibre because they contain
pure starches, like tapioca, potato or corn. They may also contain additives,
sugar and milk powder. On the plus side, they tend to taste more neutral and
are a better choice for a Victoria sponge, as I have discovered while trying to
create my own. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">However, with gluten-free foods moving more and more towards
convenience, there are now lots of mixes dedicated to cake-baking, as well as
others that offer high fibre. The question is, which would perform best as a basic
sponge? I chose six popular products and made a classic Victoria sponge with
each. If a recipe for sponge was given on the pack, I used it because I figured
the manufacturer knew how to get the best from its product (Juvela, Isabel’s
and Mrs Crimble’s). If not, I used Delia Smith’s classic Victoria sponge recipe
and replaced the wheat flour for gluten-free.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My testing crowd (all able to eat wheat, and therefore well
placed to compare with a standard Victoria sponge) were told to judge by
tastiness, appearance and lack of crumbliness. I know how difficult it is to
make a tasty sponge – in my book, <a href="http://amzn.to/1VKTKZQ"><i style="mso-bidi-font-style: normal;">Gloriously Gluten Free</i></a>, I ended up using a pre-cooking method to prevent crumbliness
without the need for gums and used some ground almonds give it that
can’t-resist-another-slice moreishness.</span><br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwd1r1yug6cKdllnJi_m63E0XmIssOzcBo7745uIVLDMaGBC0smve4ZYMLFg5qv1pxLAUN2LqKm5oXhuTp1nkvcUVuSycUZIeSIkYLk_cHENQRe3lq_0e1I6UJE8ukD-N_iWPl3XEbUu9_/s1600/P1010322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwd1r1yug6cKdllnJi_m63E0XmIssOzcBo7745uIVLDMaGBC0smve4ZYMLFg5qv1pxLAUN2LqKm5oXhuTp1nkvcUVuSycUZIeSIkYLk_cHENQRe3lq_0e1I6UJE8ukD-N_iWPl3XEbUu9_/s400/P1010322.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">The six contestants were:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">1. <a href="https://www.juvela.co.uk/product/harvest-white-mix/">Juvela Gluten-free Harvest White Mix</a></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients: Maize starch, rice flour, potato flour,
modified potato starch, sugar, stabilisers (guar gum,
hydroxypropylmethylcellulose, sodium alginate), raising agents (glucano delta
lactone, sodium bicarbonate), thickening agent (pectin), iron powder, niacin,
thiamin, riboflavin, B6, folic acid</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content: 4%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content: 2%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bonus: Added b-vitamins, iron, folic acid and calcium</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">2. <a href="http://www.glutafin.co.uk/product/glutafin-gluten-free-multipurpose-fibre-mix-500g/">Glutafin</a> Gluten-free
Multipurpose Fibre Mix</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients. Maize starch, potato starch, sorghum flour,
dextrose, thickeners (powdered cellulose, hydroxypropylmethylcellulose), maize
flour, vegetable fibre, pea protein, sugar beet fibre, teff flour, calcium
citrate, rice bran, folic acid</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content: 6.2%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content: 12%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Bonus: added calcium and folic acid</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">3. <a href="http://www.bobsredmill.com/shop/flours-and-meals/gluten-free-flours/gluten-free-1-to-1-baking-flour.html">Bob’s Red Mill</a> Gluten-free
1-to-1 Baking Flour</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients: Sweet white rice flour, whole grain brown rice
flour, potato starch, whole grain sweet white sorghum flour, tapioca flour,
xanthan gum</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content: 0%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content: 4%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">4. <a href="http://www.orgran.com/products/306/">Orgran</a> Gluten-free
Self Raising Flour</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients: Maize statch, tapioca flour, rice flour,
raising agents (glucano delta lactone, sodium bicarbonate), vegetable gum (guar
gum)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content: 0.1%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content: 1.5%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. <b style="mso-bidi-font-weight: normal;"><a href="http://mrscrimbles.healthilicious.co.uk/Store.aspx?s=2">Mrs Crimble’s</a> Home
Bake Muffin & Sponge Mix</b> (needs just butter, water and egg to make
sponge)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar, maize flour, rice flour, potato starch, emulsifiers
(mono- and diglycerides of fatty acids and polyglycerol esters of fatty acids),
raising agents (disodium dihydrogen phosphate and sodium bicarbonate), salt,
stabiliser (xanthan gum), flavouring</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content of sponge, baked as per instructions: 19.8%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content of sponge, baked as per instructions: 0.5%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="mso-bidi-font-weight: normal;">6. <a href="http://isabelsfreefrom.co.uk/products/gluten-free-sponge-cake-mix/">Isabel’s</a>
Dairy-free Sponge Cake Mix</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients: Brown rice flour, potato flour, cassava starch,
disodium diphosphate, sodium bicarbonate, vanilla flavouring, salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar content: 3.4%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Fibre content: 0.8%</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">My cakes were baked, filled with jam and served to my
testers. There was quite a variation in appearance (eg see four of the cakes, above), with most looking as you’d
expect although <b style="mso-bidi-font-weight: normal;">Mrs Crimble’s</b> gave a
very yellow cake and <b style="mso-bidi-font-weight: normal;">Glutafin</b> was
more brown in colour. Texture-wise, five were light, moist and springy and Isabel’s
in particular was very bouncy. Unfortunately <b style="mso-bidi-font-weight: normal;">Glutafin’s Fibre</b> <b style="mso-bidi-font-weight: normal;">mix</b> did
not perform well and turned to crumbs at the slightest touch, no doubt because
it did not contain any added gums so scored very badly for this reason (interestingly,
neither did <b style="mso-bidi-font-weight: normal;">Isabel’s</b>, but it is a
very starchy mix and the recipe used more eggs than a standard sponge, so this
may be why that cake worked well).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The flavour varied from cake to cake. While most were good,
or just OK, in some cases we felt it would actually be difficult to eat a whole
slice. The mouthfeel and textures also varied somewhat.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">There were two stand-out performers: In second place was <b style="mso-bidi-font-weight: normal;">Juvela’s Gluten-free Harvest White Mix</b>,
which had a delicate flavour, and a bouncy and well-risen texture, placed in
first or second place by five reviewers. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The obvious winner was <b style="mso-bidi-font-weight: normal;">Bob’s
Red Mill Gluten-free 1-to-1 Baking Flour</b> – five out of six reviewers placed
it first. It was golden, looked the part, had a good level of fibre and
produced a tasty all-round sponge that resulted in one reviewer saying she
“wouldn’t complain if it was served to me in a cake shop”. Well done Bob!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">NEXT TIME: I compare this lot while making muffins!</span></div>
Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-82949927029753074442015-07-05T09:39:00.000+01:002017-08-15T08:56:10.232+01:00A mess suitable for everyone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX20oyGEikTCw6XLMJ3N7aeZpaoUz4sTlzs3HQpAn9QA9OER4_Dijfd6d4V3ySEccYeHTodIV89ywRouX7fN0wWNaQ7oEl41PJLBYmSlIIW9nNHOqPPL1RsqNmw_0dQlFtjG_4wWBlRY1w/s1600/Wimbledon+mess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX20oyGEikTCw6XLMJ3N7aeZpaoUz4sTlzs3HQpAn9QA9OER4_Dijfd6d4V3ySEccYeHTodIV89ywRouX7fN0wWNaQ7oEl41PJLBYmSlIIW9nNHOqPPL1RsqNmw_0dQlFtjG_4wWBlRY1w/s400/Wimbledon+mess.jpg" width="377" /></a></div>
<br />
Here's a great idea for a summery dessert or day in front of the tennis, inspired in a moment of slightly alcohol-fuelled brilliance: basically it's an Eton Mess with <a href="http://www.anyoneforpimms.com/">Pimms</a>!<br />
Even better, it can be made to suit just about anyone, simply follow my dairy-free/egg-free/vegan or low fat variations. I've deliberately been a bit vague about the ingredient quantities because this is a dessert that benefits from a rather laid-back approach - just fling some bits in a bowl and stir. <br />
<br />
<i>Gluten free</i><br />
(Per person)<br />
One ready-made meringue nest<br />
Handful of fresh strawberries, roughly chopped<br />
3 tbsp Greek yogurt (or whipped cream if you're feeling particularly indulgent)<br />
1 tsp Pimms<br />
1 tsp shredded fresh mint<br />
<br />
Crush the meringue into chunks and stir with the strawberries and yogurt. Place in a serving bowl and pour the Pimms over the top, followed by a sprinkling of shredded mint. Serve immediately.<br />
<br />
<b>VARIATIONS </b><br />
<br />
<i>Dairy free</i><br />
(Per person)<br />
One ready-made meringue nest<br />
Handful of fresh strawberries, roughly chopped<br />
3 tbsp soya/coconut yogurt <br />
1 tsp Pimms<br />
1 tsp shredded fresh mint<br />
<br />
Follow instructions as per gluten-free recipe.<br />
<br />
<i>Egg free</i><br />
(Per person)<br />
30g <a href="http://www.orgran.com/">Orgran No Egg</a><br />
1/4tsp pectin<br />
80ml water<br />
40g icing sugar<br />
1 tbsp soft brown sugar <br />
Handful of fresh strawberries, roughly chopped<br />
3 tbsp Greek yogurt <br />
1 tsp Pimms<br />
1 tsp shredded fresh mint<br />
<br />
Make the meringue by following instuctions on packet, or this method: Mix the No Egg and pectin in a bowl. Whisk together with the water for 5 minutes using a high speed electric mixer. Add the two sugars one tbsp at a time and then whisk for a further 5 minutes. The foam will increase in volume. Spoon nest shapes onto a baking sheet lined with silicone-impregnated baking paper and bake at 130C for 2 hours. At this point, switch the oven off but do not open the door. Leave until the oven has cooled. Excess meringues can be stored in an airtight container for another day.<br />
Crush the meringue nest into chunks and stir with the strawberries and
yogurt. Place in a serving bowl and pour the Pimms over the top,
followed by a sprinkling of shredded mint. Serve immediately.<br />
<br />
<i>Vegan</i><br />
(Per person)<br />
30g<a href="http://www.orgran.com/"> Orgran No Egg</a><br />
1/4tsp pectin<br />
80ml water<br />
40g icing sugar<br />
1 tbsp soft brown sugar <br />
Handful of fresh strawberries, roughly chopped<br />
3 tbsp soya/coconut yogurt <br />
1 tsp Pimms<br />
1 tsp shredded fresh mint<br />
<br />
Make the meringue by following instuctions on packet, or this method: Mix the No Egg and pectin in a bowl. Whisk together
with the water for 5 minutes using a high speed electric mixer. Add the
two sugars one tbsp at a time and then whisk for a further 5 minutes.
The foam will increase in volume. Spoon nest shapes onto a baking sheet
lined with silicone-impregnated baking paper and bake at 130C for 2
hours. At this point, switch the oven off but do not open the door.
Leave until the oven has cooled. Excess meringues can be stored in an
airtight container for another day.<br />
Crush the meringue nest into chunks and stir with the strawberries and
yogurt. Place in a serving bowl and pour the Pimms over the top,
followed by a sprinkling of shredded mint. Serve immediately.<br />
<br />
<i>Low fat</i><br />
(Per person)<br />
One ready-made meringue nest<br />
Handful of fresh strawberries, roughly chopped<br />
3 tbsp fat-free yogurt <br />
1 tsp Pimms<br />
1 tsp shredded fresh mint<br />
<br />
Follow instructions as per gluten-free recipe. Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.comtag:blogger.com,1999:blog-4561599764214506536.post-58619109868247900192014-11-02T14:42:00.002+00:002017-08-15T08:55:27.476+01:00End of season soup
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<span lang="EN-US">It’s a blustery autumn day and I’ve just
taken down the tomatoes vines and chilli plants in the greenhouse. In fact, the
best crop this year came from a tomato that seeded itself among the
strawberries outside and spread its verdant tentacles across most of the
vegetable patch. I picked most of the 100+ tomatoes it produced some time ago
and left them to ripen in the greenhouse. Today I have rinsed them, chopped
them (pictured above) and mixed them with a few other ends of veg to create a warming soup. The
recipe is loosely based on my <a href="http://www.widecirclecooking.com/2012/09/tomato-and-basil-soup.html">tomato and basil soup</a>, but this version is deliberately somewhat
vague – but that’s because it can be easily adapted to whatever you might have
that needs using up. It freezes well too.</span></div>
<div class="MsoNormal">
<br /></div>
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<span lang="EN-US">Weigh a mixture of Mediterranean vegetables
(eg. Onions, peppers, tomatoes, courgette, chillis)</span></div>
<div class="MsoNormal">
<span lang="EN-US">The same weight of vegetable stock</span></div>
<div class="MsoNormal">
<span lang="EN-US">A handful of herbs (eg. Parsley, oregano,
rosemary, sage and thyme)</span></div>
<div class="MsoNormal">
<span lang="EN-US">Soya cream/oat cream (optional)</span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt and pepper</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Wash and chop the vegetables, add the herbs
and stock. Allow to simmer for at least half an hour until all the vegetables
have become really soft. Allow to cool for about 10 minutes.</span></div>
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<span lang="EN-US">Rub everything through a sieve so you
remove all the skins and seeds. Discard that part. You’ll have a smooth soup
remaining - add salt and pepper to taste and stir in a couple of tbsp. of soya
cream/oat cream if you like a creamy taste. Reheat to nearly boiling before you
serve.</span></div>
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Susanna Boothhttp://www.blogger.com/profile/15945362753392733125noreply@blogger.com