Category: Sweet treat
Apr
15
- 150 g golden syrup
- 125 g butter
- 200 g milk chocolate
- 200 g dark chocolate
- 150 g gluten-free digestive biscuits
- 100 g mini marshmallows
- 100 g raisins
- 200 g mini eggs
FOR THE TOPPING:
- 200 g white chocolate
- 100 g mini eggs
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Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
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Break your digestive biscuits (so they are all different sizes) and crush your mini eggs. Then place them into a large mixing bowl along with your raisins and marshmallows. Mix them together.
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In a small saucepan, melt the butter and golden syrup together, until it starts to bubble. Then turn off the heat and adding in your chopped dark and milk chocolate, which should gradually melt. Once it has, stir it through until the mixture is lovely and smooth.
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Pour your melted chocolate mixture into the large mixing bowl and mix together so that everything is well coated. Then spoon the mixture into your prepared baking tin. Press it down so its even.
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Melt your white chocolate for the topping and then pour it over the top. Whilst the chocolate is still wet, cover with extra mini eggs – some whole and others crushed.
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Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 small squares.
https://glutenfreecuppatea.co.uk/2021/03/26/mini-egg-fridge-cake-recipe/
Posted in Easter, Kid friendly, Sweet treat
Apr
15
- 2 cups plain Greek yogurt (460g)
- 1 teaspoon pure vanilla extract (or vanilla bean)
- 1 tablespoon honey, see note
- ½ teaspoon cinnamon (optional)
- For a no added sugar option, leave out the honey and enjoy with fresh, frozen, or dried fruits. You can also add date syrup.
- Store in the fridge for up to 5 days.
https://www.mjandhungryman.com/sweet-and-savory-breakfast-yogurt/
Posted in Dessert, Kid friendly, Non-UPF, Sweet treat
Apr
15
- 5 strawberries , mashed
- ¾ cup plain greek yogurt
- Drizzle of honey or maple syrup, optional
Instead of strawberries, can use other berries or another fruit that’s easy to mash like sliced peaches or ripe mango – NOT banana!
https://www.momables.com/recipe-fresh-fruit-yogurt/
Posted in Dessert, Kid friendly, Non-UPF, Sweet treat
Jan
08
MAKES: 12-14 biscuits
INGREDIENTS
- 50g roasted hazelnuts, skins removed
- 125g unsalted butter, softened
- 60g icing sugar
- 1 teaspoon vanilla bean paste
- 100g gluten-free custard powder
- 2 tablespoons Dutch cocoa powder
- 80g fine white rice flour
- 2 tablespoons tapioca flour
- Pinch of salt
- 150g chocolate hazelnut spread
- Preheat oven to 150°C (fan-forced) and line two baking trays with baking paper. Place hazelnuts into a small food processor and blitz until fine. Set aside.
- In the bowl of a stand mixer, cream the butter, icing sugar and vanilla until light and fluffy. In a separate bowl, combine custard powder, cocoa, rice flour, tapioca flour, ground hazelnuts and salt; whisk well. Add flour mixture to the creamed butter; blend until the dough comes together.
- Use your hands to roll teaspoonfuls of dough into balls and place onto prepared trays, leaving space between biscuits as they will spread when cooking. Use a fork to flatten biscuits slightly. Bake in the oven for 18-20 minutes. When cooked, biscuits will have formed a crust but will still be slightly soft to the touch – they will firm up as they cool. Allow biscuits to cool completely on trays before sandwiching together with a spoonful of chocolate hazelnut spread.
- These Melting Moments are wonderful eaten the day they’re made, but will keep in an airtight container at room temperature for 3-4 days.
https://www.homestolove.com.au/melting-moments-25434
Posted in Gluten-free, Sweet treat
Dec
08
SERVES: 15
Ingredients
- 120g unsalted butter, softened
- 70g golden caster sugar, plus extra for dusting
- 1 tsp vanilla extract
- 120g gluten-free flour, plus extra for cutting
- 60g cornflour or arrowroot
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Cream together the butter, sugar and vanilla in a bowl until light and fluffy. Sift the flour, cornflour or arrowroot and a pinch of salt into the bowl, then fold into the butter mixture until it forms a soft dough.
- STEP 2
Roll out the dough on a lightly floured worksurface until roughly 4mm thick. Cut out the biscuit shapes using a lightly floured 7½cm round cutter. Put the dough rounds on a lined baking tray, about ½ inch apart, then sprinkle with a light dusting of sugar. Bake for 15 mins or until lightly golden. Allow to cool then serve. The shortbread can be stored in an airtight container for up to two weeks.
- STEP 3
Alternatively, to make shortbread fingers, press the dough into a lined square tin (we used 23cm x 23cm). Chill for at least 1 hr (or up to a day). When ready, bake for 30 mins until the shortbread is lightly golden and cooked through. Allow to cool for 2-3 mins, then carefully remove from the pan and cut into fingers.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-shortbread/
Posted in Bakery, Gluten-free, Sweet treat
Dec
08
MAKES: 20 x 7cm stars (350g gingerbread)
Ingredients
- 70g golden syrup
- 1 orange, zested
- 100g soft dark brown sugar
- 100g unsalted butter, cubed
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 1 egg, lightly beaten
- 250g plain gluten-free flour, plus extra for dusting
- 1 tsp xanthan gum
- 100g icing sugar (optional)
Method
- STEP 1
Put the golden syrup, orange zest, sugar, butter, ginger and cinnamon into a large pan over a medium heat for 5 mins, stirring occasionally, until the butter has melted and the sugar has dissolved, taking care not to bring the mixture to a rolling boil. Remove from the heat, add the bicarbonate of soda and stir to combine. Leave to cool for 5 mins, then mix in the egg before sifting over the flour and xanthan gum. Beat with a wooden spoon until you have a smooth, glossy dough. It will be quite soft at this point, so leave to firm up in the pan for 10 mins, before shaping into a disc, wrapping in baking paper and chilling in the fridge for 1 hr or until firm enough to roll.
- STEP 2
Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking paper.
- STEP 3
Lightly dust a clean worksurface with flour and roll out the dough to 5mm thick. Cut the dough into festive shapes using a cutter of your choice, then arrange on the lined baking trays, evenly spaced apart. Re-roll until the dough is used up. Bake for 10-12 mins or until evenly golden. Cool fully on the baking tray. To make the icing, mix 100g of icing sugar with 1-2 tbsp of water until smooth. Spoon into a piping bag and pipe onto the cooled biscuits or dust with icing sugar, if you like.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-gingerbread/
Posted in Bakery, Christmas, Gluten-free, Sweet treat
Dec
08
MAKES: 38
Ingredients
- 150g unsalted butter, softened
- 130g golden caster sugar
- 1 tbsp vanilla extract
- 1 tbsp golden syrup
- 150g gluten-free oats
- 150g gluten-free plain flour
- 1 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 1 tsp ground cinnamon (optional)
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla in a bowl, and cream together until light and fluffy. Add golden syrup and mix well. Stir together the remaining dry ingredients, plus a pinch of salt, in another bowl. Add the creamed mixture to the dry and fold together until thoroughly combined.
- STEP 2
Tip the dough onto a lightly floured worksurface. Use your hands to divide and roll the dough into 38 balls, roughly the size of golf balls. Put on two baking trays lined with baking paper and gently flatten with your palm to make a round shape – make sure to leave about ½ inch between biscuits. Bake for 10-12 mins or until golden. Leave to cool on the tray for 15 mins before removing. The biscuits can be stored in an airtight container for up to two weeks.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-biscuits/
Posted in Bakery, Gluten-free, Sweet treat
Dec
08
MAKES: 8
Ingredients
- 340g gluten-free self-raising flour, plus extra for dusting
- 1 tsp gluten-free baking powder
- ¼ tsp xanthan gum
- 85g butter
- 50g caster sugar
- 3 tsp lemon juice
- 1½ tsp vanilla extract
- 175ml milk
- 1 egg
- a handful (optional) sultanas
- to serve jam and clotted cream
Method
- STEP 1
Preheat the oven to 220C/fan 200C/gas 7. Prepare a baking sheet with baking paper.
- STEP 2
Put the gluten-free flour, baking powder and xanthan gum in a bowl. Chop the butter into cubes and add to the flour. Rub it in with your fingers until it forms what looks like breadcrumbs. Stir in the sugar and sultanas, if using.
- STEP 3
Add the lemon juice and vanilla extract to the milk. Allow to sit for about 5 minutes to make your own homemade buttermilk.
- STEP 4
Place the baking sheet in the oven whilst you make the scones. It helps if the baking sheet is hot when you place the scones on top of it.
- STEP 5
Pour in the homemade buttermilk and work it in using a metal spoon. Keep working until it forms a dough (it might be a little sticky).
- STEP 6
Flour your work surface and your hands, using extra gluten-free flour. Tip the dough on to the work surface and fold it over a few times to bring the dough together. It’s really important not to overwork the dough, or you will get tough, flat scones. Bring the dough into a rounded shape about 4cm-4.5cm thick. The taller, the better.
- STEP 7
Using a cutter (about 45mm to 55mm wide), push down into the dough to make rounds. Ease out of the cutter and put to one side until you have used up all the dough (keep re-rounding the dough, but remember not to overwork it). Brush the tops of the scones with beaten egg.
- STEP 8
Place the scones onto the hot baking sheet and bake for 12-15 minutes, or until golden on top and golden on the base. Serve up warm with whatever you fancy, such as jam and clotted cream. You can warm them up later, eat them cold, or even freeze.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-scones/
Posted in Bakery, Gluten-free, Sweet treat
Dec
08
SERVES: 8
Ingredients
- 30g vegetable oil, plus extra for the tin
- 120g plain white gluten-free flour
- 100g ground almonds
- 2 tsp bicarbonate of soda
- 1½ tsp mixed spice
- 4 bananas
- 80g runny honey, plus 1 tbsp
- 2 eggs
- 1 tsp vanilla extract
- 50g walnuts, chopped
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Oil a 900g loaf tin and line with baking paper. In a large bowl, combine the flour, ground almonds, bicarbonate of soda, mixed spice and ½ tsp of salt. Peel and mash three of the bananas in another large bowl, then add the oil, 80g of honey, the eggs and vanilla extract, and whisk to combine.
- STEP 2
Fold the dry ingredients into the wet, being careful not to over-mix – a few lumps are fine. Fold in the walnuts until just combined, then pour the batter into the prepared tin and level the surface. Peel and slice the remaining banana in half lengthwise and arrange on top. Bake for 40-45 minutes or until the top of the loaf is deeply golden and a skewer inserted into the middle comes out clean. Immediately brush with the remaining honey while the loaf is still hot, then cool in the tin for 10 minutes before lifting onto a wire rack to cool completely.
https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-banana-bread/
Posted in Bakery, Dessert, Gluten-free, Sweet treat
Dec
08
SERVES: 16
Ingredients
- 250g salted butter, diced, plus extra for the tin
- 200g black treacle
- 100ml dark rum
- 200ml whole milk
- 100g dark brown muscovado sugar
- 200g stoned dates, roughly chopped
- 3 balls stem ginger, roughly chopped plus 1 tbsp syrup from the jar for drizzle
- 150g Carnation caramel, plus 4 tbsp for the icing
- 3 eggs
- 400g gluten-free plain flour
- 2 tsp bicarbonate of soda
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp mixed spice
ICING
- 150g salted butter
- 450g golden icing sugar
- 1 tsp vanilla extract
DRIZZLE
- 3 x 30g bars Caramac bars
Method
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line 2 x 20cm springform cake tins with baking paper.
- STEP 2
Put the treacle, rum, milk and muscovado sugar in a pan with the chopped dates and stem ginger chunks. Bring to the boil, then bubble for 3 minutes to soften the dates. Use a hand blender to blitz the date mixture to a smooth purée – be careful, it will be hot! Stir in the diced butter until it’s melted, followed by the caramel and the eggs.
- STEP 3
Combine the flour, bicarb and spices in a bowl, then make a well in the centre and pour in the warm date mixture. Mix with a wooden spoon until the batter is lump-free. Divide between the two tins (weigh the mixture for really even layers), then bake in the centre of the oven for 1 hour or until a skewer poked into the centre comes out clean. Cool in the tins.
- STEP 4
When the cakes are cool (or, if wrapped in clingfilm, the sponges will mature to an even tastier cake in a day or two) remove from the tins and make the icing. Beat the butter with electric beaters until soft, then beat in half the icing sugar. Beat in the remaining icing sugar with the vanilla extract, until the icing is fluffy and pale. Beat in the 4 tbsp caramel. Spread a thick layer of icing over one of the cakes and chill for 20 minutes to firm up, then sandwich the second cake on top. Spread the rest of the icing sparsely over the top and sides of the cake, filling any gaps where the sponges were sandwiched and scraping excess icing to give straight, clean, ‘naked’ sides. Chill for 30 minutes until the icing is cold and firm.
- STEP 5
Break up the Caramac bars and melt with the ginger syrup. Remove the cake from the fridge and spoon over the melted sauce a spoon at a time, letting it run down the edges of the cake. It should cool and harden as it hits the cold icing, resulting in dribbles that stop before they hit the bottom of the cake.
https://www.olivemagazine.com/recipes/baking-and-desserts/jamaican-ginger-and-caramel-cake/
Posted in Bakery, Dessert, Gluten-free, Sweet treat
