Raspberry porridge

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With the recent bout of chilly mornings, there is nothing better to set you up for the day then a good old bowl of porridge. Here is my fruity take on the classic:

Ingredients:

Handful of frozen raspberries
1 cup of gluten free oats
1 cup of Alpro unsweetened unroasted almond milk
1 handful of berries (optional)
sprinkle of nuts/seeds

Method:

1. Put the oats, frozen raspberries, and almond milk into a saucepan on a low heat. Stir slowly
2. Once the milk has been absorbed, remove from the heat. (Keep on the heat and add a little water if its not quite ready)
3. Pour into a bowl and top with berries and seeds
4. Enjoy!

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Blackberry and Apple Crumble Pie

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I love when Autumn finally comes around, as it means I can indulge in one of my favourite dishes, blackberry and apple. I used to have it every morning in Autumn, blackberry and apple compote on top of Greek yoghurt, or my mums blackberry and apple crumble in the evening. However since been diagnosed with numerous food intolerances, these dishes have become a thing of the past. This week I decided to challenge myself to make an equally yummy dessert with blackberry and apple, which as well as being gluten and dairy free, is refined sugar free as well, and I have to say I’m over the moon with the result. So here it is, my healthy and intolerance friendly blackberry and apple crumble pie.

 

Ingredients:

Filling:

2 cooking apples (peeled and cored)
450g blackberries
1 tablespoon maple syrup
150g dates (pitted and chopped)
1 teaspoon mixed spice

Pastry:

200g gluten free oat flour
50g ground almonds
1/2 teaspoon ground cinnamon
20g dates
1 teaspoon vanilla extract
50g coconut oil (plus extra for greasing)
pinch of xanthum gum
pinch of salt

Pie dish: approx 2cm x 24cm

Method:
1. Preheat the oven to 180°C

2. Blitz the oat flour, ground almonds, cinnamon, dates, and xanthum gum together in a food processor.

3. Add the vanilla extract, coconut oil and salt and blitz. If the pastry is still too dry, add more coconut oil until it is less crumbly.

4. Grease the pie dish with a little coconut oil.

5. Take 2/3rds of the pastry and roll out into a circular shape, about 2mm in thickness. Line the pie dish. (Don’t worry if it is a little crumbly, you can press bits in to fill the holes)

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6. With the leftover pastry, crumble it into a bowl, and then place this and the lined pie dish into the fridge.

7. Whilst the pastry is chilling, chop the apple into chunky slices.

8. Place the chopped apple plus all the other filling ingredients into a saucepan, and leave to stew with the lid on over a low heat for about 15 minutes.

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9. Once the apple has softened, take the lined pie out of the fridge and pour the filling in until it is just below the rim of the dish. Take the crumble mixture and sprinkle it over the top of the pie.

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10. Place the pie into the oven and cook for about 25 minutes or until the pastry starts to brown. Enjoy!

Banana & Goji Berry Loaf, Gluten & Dairy Free

 

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I have been playing around with a few recipe ideas this week, in a bid to get a flavourful breakfast loaf. I think I’ve managed to crack it with this recipe, and the best thing of all? This scrumptious loaf cake is dairy, gluten, and refined sugar free! A year ago I would have probably clicked straight past this recipe as any sweet bake that is free of all those things, I assumed, would taste pretty horrid. However, give this recipe a go. It is so sweet with the banana and the only tell tell sign that it’s not your bog standard banana bread, is that its just a bit denser. Other than that, you won’t be able to tell the difference! I’ve added goji berries to the recipe to balance out the sweetness of the banana with the slight sharpness these berries have. Feel free to leave them out though, or substitute them with other berries or raisins.

Ingredients:

225g gluten free plain flour (I used Glebe Farm)
50g ground almonds
1tsp vanilla extract (or seeds from 1 vanilla pod)
3 ripe bananas (the riper the better)
2 eggs
half a cup of gluten free oats
2 tablespoons coconut oil
150ml almond milk
1 teaspoon baking powder
1 tablespoon maple syrup
1 teaspoon cinnamon
50g goji berries
pinch of salt

1. Preheat the oven to 180°C

2. Put all the ingredients apart from the goji berries into a food processor, and blitz until smooth

Dairy free B&G bread

3. Add the goji berries to the mixture and stir to combine. Pour mixture into a lined loaf tin. (I used a 24cm tin. However you can use any tin, loaf or round, and just adjust cooking time accordingly)

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4. Bake for about 1 hour or until golden. A skewer inserted into the middle should come out fairly clean when cooked, however there will be a slight stickiness to the loaf due to the berries.

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5. Leave to cool, or serve warm (the best way!) topped with your favourite spread. I love mine with Pip & Nut honey cinnamon cashew nut butter. Enjoy!

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Raspberry Cupcakes, Gluten Free

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Gluten free flour is known for making cakes much denser, so in this recipe I have substituted the butter for Stork margarine in order to get a lighter and airier texture.

(makes 12)

Ingredients:
115g Stork margarine (tub)
115g castor sugar
2 eggs
140g gluten free plain flour (I used Doves Farm)
1 teaspoon baking powder
1 teaspoon vanilla extract
dash of milk
15g freeze dried raspberries

Icing:
85g Stork margarine (tub)
230g sieved icing sugar
1 tablespoon milk
pink food colouring
edible flowers (optional)

Method:

1. Put all the ingredients into a bowl and beat together until smooth.

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2. Place a heaped tablespoon of mixture into each cupcake case. Bake in a preheated oven at 180ºc for 20 minutes or until golden brown and a skewer inserted in the centre comes out clean. (For an Aga, about 10 minutes in the roasting oven with the cold shelf on the 2nd set of runners).

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3. Cool on wire tray.
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4. Combine the icing ingredients and mix until smooth. Add the food colouring to your preference (I use a toothpick for this). Alternatively separate the icing into separate bowls to create different colours or add cocoa powder to the icing instead of food colouring to create raspberry and chocolate cupcakes.

5. Spoon the icing into a piping bag and starting at the edge, pipe in a circular motion into the centre of the cupcake. Decorate as desired. Edible flower petals can make it look extra special.

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Enjoy!

Banana & Chocolate Cake, Dairy Free

This cake is great if you are dairy free and still want a slice of something sweet to go with your cup of tea, or if you are looking for a cake that is just a bit healthier. If you are gluten intolerant you can swap the flour for ground almonds, to create an equally delicious, more moist cake.
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Ingredients:
75g cocoa powder
135ml boiled water
2 tsp vanilla extract
130g plain flour (or 125g ground almonds)
1/2 tsp bicarbonate of soda
200g caster sugar
Pinch of salt
3 eggs
150ml olive oil or rapeseed oil
1 banana (2 bananas for a stronger flavour)
Icing sugar for finishing (not essential)

Method:
1. Preheat your oven to 170°C and line and grease a 23cm/24cm circular cake tin with oil.

2. Put the eggs, sugar, and olive oil into a bowl and whisk for about 2 minutes. It helps to do this with an electric whisk, as your arm will get very tired!

3. In a separate bowl, sift the cocoa powder and add the boiling water to create a paste, don’t worry if you have a couple of lumps. Then add this to the mix above.
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4. In another bowl, add together the flour, bicarbonate of soda, and salt. Then add this to the mix and whisk for another 1 minute.
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5. (If at this point you want a stronger banana flavour, chop the banana into pieces and stir into the mix.) Then pour into the prepared cake tin.

6. Chop the banana into thin slices and place on top of the mixture
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7. Bake for about 40-45 minutes. (Bake for the same amount of time in an Aga in the roasting oven with the cold shelf on the second set of runners).

8. Once baked, allow to cool for 10 minutes and then remove from tin and dust with a sprinkle of icing sugar. It is best served warm with a cream or custard. Enjoy!

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