Tag Archives: ground almonds

Gluten-Free & Dairy-Free Raspberry & Rosewater Cupcakes

 

 

These gluten-free cupcakes are truly indulgent and heavenly! The mixture is incredibly simple – just a combination of rice flour and ground almonds, along with the dairy-free margarine, sugar, eggs, gluten-free baking powder and xanthan gum. I think you have to be careful when you use ground almonds in baking – that you don’t use too much because I find they dominate and leave a slightly sticky taste at the back of your mouth otherwise. Here I’ve balanced the ground almonds with the same amount of rice flour and then I’ve added raspberries to the mixture – and these add moistness and texture, as well as a lovely berry taste. And then I’ve made a rosewater frosting with soya cream cheese. This is the image used on the cover of my new book, Simply Gluten-Free & Dairy-Free – and I think these cupcakes sum up the book – incredibly simple to make and truly delicious.

gluten-free, dairy-free, yeast-free, citrus-free

Makes 12     Preparation time 15 minutes     Cooking time 25 minutes

Ingredients:

  • 150g/5½oz dairy-free margarine, softened
  • 125g/4½oz/¾ cup fruit sugar or caster sugar
  • 3 eggs
  • 75g/2½oz/heaped ¹⁄₃ cup rice flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 75g/2½oz/scant ¾ cup ground almonds
  • 100g/3½oz/scant 1 cup raspberries, lightly mashed, plus 12 to decorate

Rosewater Frosting:

  • 25g/1oz dairy-free margarine
  • 75g/2½oz/¹⁄₃ cup soya cream cheese
  • 1 tsp rosewater
  • 85g/3oz/½ cup fruit sugar or caster sugar
  1. Preheat the oven to 180°C/350°F/gas 4 and arrange 12 paper cupcake cases in a bun tin. To make the frosting, put the dairy-free margarine, soya cream cheese and rosewater in a mixing bowl and beat, using a whisk or hand-held electric mixer, until smooth. Add the sugar, a little at a time, and beat until light and fluffy. Cover and chill in the fridge for 30 minutes.
  2. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed.
  3. Sift the rice flour, gluten-free baking powder and xanthan gum into the mixture. Quickly fold in the ground almonds, using a spoon, then gently fold in the raspberries. Mix well, but take care not to overmix. Divide the mixture evenly into the cupcake cases.
  4. Bake for 18–20 minutes, until golden brown and well risen and a skewer inserted in the centre comes out clean. Remove from the oven and turn out of the tin, then transfer to a wire rack and leave to cool completely.
  5. Spread a little of the frosting over each cupcake, top with a raspberry and serve.

Gluten-Free & Dairy-Free Sunflower Seed Bread

I’ve revised my book The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes. I originally wrote the book to cater for people who couldn’t eat gluten plus those who couldn’t eat wheat but could eat gluten – as well as those who couldn’t eat dairy. I know there are lots of people who need to avoid wheat but can eat barley, rye, oats and other gluten products. So I made some recipes that would work for those people and put a gluten-symbol on the appropriate pages – and, in most cases, put a gluten-free variation. But since the book has been published, I’ve received a couple of complaints that there was some gluten in the book – one in an email to me and one on the Amazon site. On top of this, the coeliac organizations wouldn’t endorse the book because there was some gluten in there.

So, now that you can get gluten-free oats, I’ve taken the opportunity to revise the book. I’ve taken out a couple of recipes that used barley or rye and I’ve changed the oats to gluten-free oats throughout. (I’ve also added xanthan gum to the recipes, now that it’s so readily available.) And I’ve put in a new recipe – a Sunflower Seed Bread, instead. Now there’s absolutely NO GLUTEN in the book!

And here’s the Sunflower Seed Bread recipe for you to try.

  • 150g/5oz/1 cup rice flour
  • 120g/4¼oz/⅔ cup potato flour
  • 50g/2oz/scant ½ cup gram flour
  • 50g/2oz/scant ½ cup ground almonds
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tsp fruit sugar
  • 1 tsp salt
  • 1 tbsp easy-blend dried yeast
  • 50g/2oz chilled dairy-free margarine, cut into small pieces
  • 60g/2¼oz/½ cup sunflower seeds
  1. Sift the flours into a large mixing bowl and stir in the ground almonds, baking powder, xanthan gum, sugar, salt and yeast. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Mix in the sunflower seeds, make a well in the centre and pour in 400ml/14fl oz/scant 1⅔ cup warm water. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter. Cover with cling film and leave to rise for 1 hour.
  2. Preheat the oven to 200°C/400°F/Gas 6 and lightly grease a 450g/1lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
  3. Bake for 45–50 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.

Gluten-Free & Dairy-Free Christmas Pudding

Christmas pudding is a great part of the countdown to Christmas. Traditionally you make it a few weeks (up to 6 weeks) before and, once you’ve piled all the ingredients into a large bowl, everyone has a good stir and a wish. This year, Zoe’s friend, Emily, came round to stir. We hope your wish comes true, Emily! Here’s the recipe I used – it makes a much lighter, yet still very rich and moist, version of the classic – and all without gluten or dairy. As with the Christmas cake, you can feed it with more brandy while you wait for the day. If you’re making it in advance, leave to cool in the bowl once cooked, then wrap tightly in foil and store in a cool place or freezer. Then recover with foil and steam for 1 hour to reheat.

Preparation time 30 minutes     Cooking time 6½ hours     Makes 1 pudding to serve 10–12

gluten-free, wheat-free, dairy-free, seed-free, citrus-free

  • dairy-free margarine, for greasing
  • 750g/1lb 10oz mixture of sultanas, raisins and currants
  • 150ml/5fl oz/scant ⅔ cups brandy or apple juice
  • 300g/10½oz/gluten-free and dairy-free bread, crusts removed
  • 50g/1¾oz/heaped ¼ cup rice flour
  • 25g/1oz/scant ¼ cup gram flour
  • 50g/1¾oz/½ cup ground almonds
  • ½ tsp xanthan gum
  • ½ tsp mixed spice
  • a large pinch of ground cloves
  • a pinch of freshly grated nutmeg
  • 175g/6oz/1 cup fruit sugar or caster sugar
  • 100g/3½oz gluten-free vegetarian suet
  • 50g/1¾oz dried mango, chopped
  • 1 small apple, grated
  • 30g/1oz/scant ½ cup flaked almonds
  • 3 eggs, beaten
  1. Lightly grease a pudding basin with dairy-free margarine and cover the base with a circle of greased baking paper. Put the sultanas, raisins and currants and 500ml/17fl oz/2 cups water in a saucepan. Bring to the boil over a high heat, then turn the heat down to medium and simmer for 30–40 minutes until all of the fruit has softened and the water has been absorbed. Pour the brandy in, mix thoroughly, and leave to one side.
  2. Put the bread in a food processor and blend to make (about 200g/7oz) breadcrumbs. Remove and leave to one side.
  3. Sift the flours into a large mixing bowl and add the ground almonds, breadcrumbs, xanthan gum and spices  and mix well. Add in the sugar, suet, chopped mango, grated apple and flaked almonds and stir well with a wooden spoon. (Ask everyone to stir at this point – and don’t forget to make a wish!)
  4. Using an electric mixer, beat the eggs until frothy. Pour into the pudding mixture and stir in thoroughly. Pour the mixture into the basin and smooth the surface with the back of a metal spoon. Cover with 2 layers of greased foil and tie a piece of string tightly around the basin rim to secure it.
  5. Put the basin into a large saucepan and pour in enough boiling water to come halfway up the sides of the bowl. Cover with a lid and leave to simmer for 6 hours, adding more boiling water if needed.
  6. Leave to cool in the bowls for 15 minutes, then remove the foil and turn out. Serve hot.

Gluten-Free & Dairy-Free Christmas Cake

I’m so excited about Christmas this year! Zoe is 2 years old, so I think she’ll get it this year. She was only a couple of months’ old for her first Christmas, 2 years ago – and she slept through most of it, including the very loud Mama Mia karaoke my sister had organized! And while she dressed up for the festivities last year, she didn’t understand the concept of presents or Santa Claus. But this year, we’re going to see Santa and I know she’s going to love all the presents, Christmas tree decorations, crackers, party hats etc etc. Can’t wait! Here’s a recipe for a fantastically delicious gluten-free and dairy-free Christmas cake – very rich and moist. By all means feed it with more brandy while you wait for the day. And wrap it tightly in foil, then in an airtight container to store it. I’ve made 2 cakes here, because I wanted one for Christmas day and one to freeze (it freezes brilliantly). But you could always make 1 very large one, instead. Just cook for another hour or so, peering at it frequently to make sure you don’t overcook it.

Preparation time 30 minutes     Cooking time 3 hours     Makes 2 cakes, each serve 8–10

gluten-free, wheat-free, dairy-free, seed-free, citrus-free

  • 350g/12oz dairy-free margarine, plus extra for greasing
  • 1.5kg/3lb 5oz mixture of sultanas, raisins and currants
  • 300ml/10½fl oz/scant 1¼ cups brandy
  • 250g/9oz/1⅔ cups almonds
  • 150g/5½oz/heaped ¾ cup rice flour
  • 100g/3½oz/scant 1 cup gram flour
  • 100g/3½oz/⅔ cup maize flour
  • 100g/3½oz/1 cup ground almonds
  • ½ tsp salt
  • 1 tbsp gluten-free baking powder
  • 1 tsp xanthan gum
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • a large pinch freshly grated nutmeg
  • 350g/12oz/2 cups fruit sugar or caster sugar
  • 6 eggs, beaten
  • 2 tbsp molasses (I used pomegranate molasses)
  • 200g/7oz dried pineapple or mango, finely chopped
  1. Preheat the oven to 150°C/300°F/gas 2 and lightly grease 2 x 23cm/9in springform cake tins with dairy-free margarine. Put the sultanas, raisins and currants and 1l/35fl oz/4 cups water in a saucepan. Bring to the boil over a high heat, then turn the heat down to medium and simmer for 30–40 minutes until all of the fruit has softened and the water has been absorbed. Pour the brandy in, mix thoroughly, and leave to one side.
  2. Put the almonds in a food processor and pulse until chopped.
  3. Sift the flours into a large mixing bowl and add the ground almonds, salt, gluten-free baking powder, xanthan gum and spices  and mix well.
  4. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed, then stir in the softened fruits, chopped almonds and pineapple or mango pieces, using a spoon. Quickly fold in the flour mixture. Make sure the batter is well blended, but take care not to overmix. Pour the batter into the tins and smooth the surfaces with the back of a metal spoon.
  5. Bake for 30 minutes, then cover both tins with baking parchment, tucking the ends under the tins securely. Bake for another 1¾–2 hours until browned on top, well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 5 minutes, then turn out and transfer to a wire rack. Leave to cool completely before serving.

Gluten-Free & Dairy-Free Nectarine Tart

This pastry is beautifully light and stays a golden colour, even though the tart is in the oven for 50 minutes. For this to happen, you need to add a little more water than normal – so that there is enough moisture in the pastry – making it extremely sticky! Don’t worry – I’ve included step-by-step instructions here, showing how to handle the pastry so you can roll it thinly and still get it into the tin in one piece!

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, citrus-free

Preparation time 10 minutes, plus 30 minutes chilling     Cooking time 50 minutes     Makes enough for 1 x 20cm/8in tart tin or 4 x 10cm/4in tartlet tins

Ingredients:

  • 7 nectarines, stone removed and quartered
  • 50g fruit sugar or xylitol
  • 2 tbsp cornflour

Pastry:

  • 75g rice flour
  • 55g gram flour
  • 20g maize flour
  • 50g ground almonds
  • 50g fruit sugar or xylitol
  • 1 tsp xanthum gum
  • 80g chilled dairy-free margarine, diced
  • 1 large egg, beaten
  1. Sift the flours, almonds, fruit sugar and xanthum gum into the bowl of a food processor and blend well. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and and then 2 tablespoons chilled water and blend for 20–30 seconds until the mixture comes together to form a light, very sticky dough.
  2. Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C/350°F/gas 4 and arrange the nectarines over the base of a 20 x 30cm/8 x 12in tart tin. Sprinkle the sugar and cornflour over, covering the fruit evenly.
  4. Dust a large chopping board with rice flour and gently roll the pastry in the rice flour a little, so that it’s just possible to roll out initially. Roll the pastry to about 3mm thick, large enough to cover the tart tin. When the pastry becomes too sticky to work with (which it will!), cover it with a sheet of baking parchment so you can roll over it. Pick up the baking parchment and carefully lift it and place over the fruit in the tart tin (the pastry will stay stuck to the parchment enabling you to do this). Press down firmly round the sides of the tin to cut the pastry and carefully peel the parchment off the pastry, leaving the pastry on top of the fruit. Using a knife, remove any extra pastry over the sides of the tin.
  5. Bake for 30 minutes then remove from oven, wrap in baking parchment, and bake for a further 20 minutes until the pastry is golden brown and the fruit is tender (use a skewer to test this). Serve either hot or cold.