Gluten free cranberry and white chocolate florentines

I adore florentines, they are so quick and easy to make and they make a great gift if you package them up carefully in some cellophane or pop in a nice jar. Plus they are really easy to change the flavour by adding in different fruits and nuts or changing the chocolate. When I had to cut gluten from my diet I tried to make these without adding any flour and I found I actually prefer the taste and texture. They are very delicate when first out of the oven but will firm up once cold and then the chocolate also helps hold them together. My particular favourite is cranberry and white chocolate but you can play around with flavours. This quantity makes about 12- 15 florentines so if you want a few to give away just double the quantities. 

Ingredients

25g butter

25g soft light brown sugar ( I use light  muscovado sugar)

100g Condensed milk

150g flaked almonds ( you can change this combo if you want to by adding any mixed dried fruit, nuts or desiccated coconut 

50g cranberries 

100g white chocolate

Variation

Ginger and plain chocolate- substitute the 50g cranberries for 50g stem ginger or crystalized ginger, chopped into small pieces. 

substitute the 100g white chocolate for 100g plain chocolate or they are also delicious with white chocolate and ginger. 

Method

1. Preheat the oven to 180c/ gas mark 4

2. Melt the butter and sugar in a non stick saucepan, stirring until mixed.

3. Add the condensed milk and put back on the heat until it starts to bubble while stirring.

4. Remove from the heat and stir in the almonds and cranberries.

5. Place spoonfuls onto 2 baking sheets lined with parchment paper allowing enough space in between for spreading. You should get between 12 and 15 florentines out of the mix.

6. Bake for around 12 minutes but keep an eye on them after 10 minutes and as soon as they turn golden brown they are done. You may need to bake the trays one at a time.

7. Leave on the baking trays until the are cool and have firmed up.

8. Once cool you can put the chocolate on the bottoms of the florentines. Melt the chocolate in a small bowl over a pan of boiling water. 

9. Spread spoonfuls of chocolate on the bottoms and then leave to set a little with the chocolate uppermost before marking with a fork in the distinctive wavy lines. 

10. Leave to set completely.  

Gluten free berry and almond streusal cake 

I adore bakewell tart and so does my husband. It has to be one of my all time favourite things but sometimes I don't always have time to make one. This was an experiment with some frozen berries which has turned out to become one of my favourite recipes.

Don't be put off by the list of ingredients, it really is very simple to make. It really is a recipe that you can play around with as long as the frangipane is made correctly. You can top it with a different fruit, I also love apple or pear. You can leave off the streusel but I add it in if making it with the berries because it gives it more of a bakewell tart taste which was exactly what I was after when baking this the day I made it.

Ingredients

For the frangipane

150g butter, softened

125g caster sugar

2 eggs

1 tsp almond essence

75g gluten free self raising flour (I use Doves Farm)

75g ground almonds

For the topping

150g mixed berries, I use a mix of frozen summer fruits when not in season (this can be raspberries, blueberries, blackcurrants, whatever you have really.) If using frozen there is no need to defrost first.

1 tblsp raspberry jam

For the streusel topping (this is optional)

95g gluten free oat flour ( I just grind up gluten free oats in a blender)

50g demerara sugar

65g butter, cold and diced

25g flaked almonds

Icing

90g icing sugar

3 tsp water

Method

1.Preheat oven to 170 degrees c/gas mark 3

2.Make the streusel first by combining oat flour with the sugar. Rub in butter until it forms crumbs (can do this stage in a mixer with the paddle attachment or food processor) Stir in flaked almonds and set aside till needed.

3. Grease a 20cm cake tin and line with greaseproof paper.

4. Put butter and caster sugar in a bowl and beat with an electric whisk or with a freestanding electric mixer until light and fluffy.

5. Break in one egg and whisk well adding a spoonful of flour if starts to curdle.

6. Then crack in second egg and a spoonful of flour and whisk again.

7. Add the almond extract and the ground almonds and whisk until blended. Then ad in the flour and give it a final mix.

8. The mix is very stiff but spread it out in the tin as best you can.

9. Scatter over the berries and then blob tsp full of the raspberry jam here and there all over.

10. Then top with the streusel topping.(if using)

11.Bake for 45-50 mins until a skewer comes out clean.

12. Turn out cake, mix icing up and drizzle over the top.

13. Enjoy either for pudding or as a cake.

Gluten free banana and chocolate cake

This has become a favourite in our house plus it is a great way to use up the browned bananas that no one wants to eat. In fact the cake is better for using really browned bananas. I do sometimes also make this mix up and make it into muffins and you can leave out the chocolate if you are not a chocolate fan! As with most of these recipes to switch it back to a recipe that is not gluten free then just substitute your usual self raising flour. 

Ingredients

270g gluten free self raising flour (I use doves farm)
2 tsp cinnamon
250g soft light brown sugar ( I use muscovado sugar) OR 160 g runny honey (about 3 tblsp) 

2 eggs

200g bananas peeled and mashed up well.

130g melted butter

Optional as can make it as just a banana cake,
120g chopped plain chocolate (try to use 85% cocoa chocolate if available), chocolate chips or even cacao nibs

Method

1. Grease and line a deep 23cm by 13cm loaf tin with baking parchment.

2. Preheat oven to 170c/325f/gas mark3

3. Sieve the flour and cinnamon into a bowl and set aside.
4. Put the sugar or honey and eggs in a mixer and whisk until well mixed and light and fluffy or whisk up with a handheld electric mixer.

5. Whisk in the mashed banana.

6. Beat in the sieved flour and cinnamon until just mixed and then add in the melted butter. Beat again until really well mixed.

7. Add in the chopped chocolate, if using and mix again.

8. Pour into the tin and smooth out.

9. Bake for about an hour or until a skewer inserted into the middle comes out clean.

10. Leave the cake to cool slightly before turning out and then turn onto a wire rack to cool completely.

11. Serve in slices. 

Gluten free Waffles

This was actually one of the first recipes that I tested out in a gluten free style a few years ago now before I had to cut gluten out. My daughter was having a sleepover Birthday party and one of her friends was gluten free. To make it easier for myself and also so she did not feel she was having to have separate food to everyone else I actually just made all the party food gluten free. I cooked these the following morning and apart from the fact that I had underestimated how long it would take me to cook waffles for 12 hungry, tired girls with my waffle iron that just does two at a time, they actually went down a storm. This recipe can easily be made back to regular waffles by just switching the flour back. It is now a favourite not just with my children but actually with quite a few of my children's friends!!

This recipe make enough for six people but as with a lot of gluten free items they don't keep well so must be made fresh.

Ingredients

2 eggs

300g gluten free self raising flour ( I use Doves Farm)

435ml milk

125 ml vegetable oil (I use grapeseed oil)

1 tblsp caster sugar

1 tsp gluten free baking powder

1/4 tsp salt

Method

1. Preheat your waffle iron (I just have one that goes on the hob but use whatever one you have)

2.Beat eggs in large bowl with an electric beater until fluffy.

3. Beat in flour, milk, oil, sugar, baking powder and salt until just mixed. Do not overmix this stage otherwise it will go lumpy. (You can make up the batter to this stage and refrigerate it until the next morning but the mix will thicken as gluten free flours do have a tendency to so you will just need to add a bit more milk to loosen it again.)

4. Grease waffle iron. I melt butter and brush it on the top and bottom but you can spray with a non stick spray if prefer. 

5. Pour in the mix being careful just to fill up level to allow for the mix to expand into the top half once the waffle iron is closed.

6. Cook until golden on both sides. Serve hot with your chosen toppings. 

Gluten free millionaire Shortbread

I love millionaire shortbread. It was a favourite cake of mine when I was small as one of my aunts made the best one ever. We had it every time we went to stay in the summer. She would pack it up in a basket with plenty of sandwiches and a huge flask of tea and we would have it in the fields for harvest tea as they called it. My uncle was busy combining generally through the night in the harvest time so my aunt would take tea to him. It meant we got to enjoy a lovely picnic in the fields each day when we stayed with our cousins. It brings back really lovely memories. I served this to my aunt and uncle last summer when we all met up for a picnic on the beach and not only did she love it but so did my uncle. Praise from them both was high praise indeed. This recipe is one which is a bit lengthy to make but well worth it.  I have made it gluten free but you can easily use your own favourite shortbread recipe for the base if you want to switch it back but to be honest the idea with all of my recipes is that they taste as good as the original. It sounds very indulgent and it is but its nice to have a treat every now and then.

Ingredients

Base 
175g butter
75g caster sugar
175g rice flour (I use doves farm)
75g ground almonds

Or make a biscuit base
275g gluten free digestives or ginger snaps, finely crushed (I do this with a rolling pin)
150g butter, melted
1. Melt the butter and add the crushed biscuits, press well into the tin, pressing into the edges and corners, press down firmly and then chill.

Caramel
115g butter
55g caster sugar
200g condensed milk

2 tblsp golden syrup

Topping

200g plain chocolate (or whatever chocolate you prefer)

1/2 oz butter

Variation

Sprinkle with crushed candy canes as the chocolate begins to harden

or 

Sprinkle with chopped orange sticks (see my recipe on 28th November  or use chocolate matchmakers)

Method

1.Preheat the oven to 180 C/350 F/ gas mark 4 or Aga equivalent.

2. Grease and line a square tin 8cm by 8cm if you like a thick slice or a 20cm by 25cm if you would like it slightly thinner 

3. Start by making the base. Cream the butter and the sugar together and beat till light and fluffy (I use a mixer for mixing the base)

4. Add the rice flour and ground almonds and mix until combined.

5. Press into the tin making sure its spread up to the edges.Prick all over with a fork.

6. Bake for 25-30 minutes or until golden brown. During the baking process for some reason the base puffs up. I press it down every now and then with the back of a spoon and when its cooked I do the same as it cools. Set to one side while making the filling.

7. For caramel filling put all of the ingredients into a pan, stir over a low heat until melted and smooth. It is really important to keep stirring continuously so the caramel does not catch and burn. Bring to the boil stirring all the time.

8. Boil for about 5 minutes until it has gone a nice golden brown, stirring all the while.

9. The way I tell if it is cooked enough is by pouring a small amount on a plate and allowing to cool  and running finger through. If it thickens on cooling then it is cooked enough. Or you can get a glass of cold water and drop a spoonful into the glass to see if it thickens on cooling. 

10. Once ready pour over the base and spread. Allow to cool before topping with the chocolate.

11. To make the topping melt the chocolate in a bowl set over a pan of boiling water. (bain-marie)

12. Stir in the 1/2 oz butter once the chocolate has melted. Pour over the cooled base.

13. Allow to cool completely so the chocolate sets before cutting into squares.