Five sweet Gluten Free Baking Recipes!

Recipe for gluten free brownie:

Ingredients:

• 200g butter
• 200g dark chocolate
• 200g gluten free flour
• 1 tea spoon gluten free baking powder
• 2 tablespoon cocoa
• 150g golden caster sugar
• 125 mls milk
• 3 medium eggs

Method:

• In a large bowl, melt the butter and chocolate (in a microwave) or over a pan of simmering water stirring occasionally.
• Allow to cool slightly.
• Meanwhile, in a large bowl combine the flour,baking powder, cocoa and sugar.
• Whisk together the eggs and milk and add to the dry ingredients, along with the melted chocolate mixture.
• Beat together until thoroughly combined.
• Pour mixture into a lightly greased and lined tin about 15cm(6inch) square tin and bake in a preheated oven bake for about 15-20 minutes at 180C/350fan/gas mark 5 until well risen and firm to touch. (I used cupcakes instead to make it look different)
• Allow to cool and cut into squares and enjoy!!!

 

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2. Recipe for Flapjack (option of filo pastry as a base if wanted) 

Gluten free and Vegetarian.

Ingredients:

• 225g butter/margarine
• 75g sugar
• 5 table spoons honey
• 350g porridge oats
• handful of raisons
• handful chopped apricots (and or cranberries)

Method:

• Melt butter, sugar and honey in a saucepan on a medium heat.
• Preheat oven to 180 o/350 f
• Once butter, sugar and honey melted add to the oats in a separate mixing bowl.
• Stir until all oats covered.
• (As an extra roll out filo pastry as a base and spread with slight honey)
• Put in a greased tin and make sure its evenly spread out.
• Cook for 15-20 mins.
• Eat!

 

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3. Recipe for Carrot cake muffin:

Tried and tested method from a bog standard cookery book – if required just use gluten free baking powder and flour.

Ingredients:

• 150g gluten free plain flour
• 80g caster sugar
• 1 teaspoon gluten free baking powder
• 50g butter, at room temperature
• 1 teaspoon mixed spice
• 100ml milk
• 1 egg
• 1 large carrot, grated
• 80g raisins or sultanas

Method:

• Line a muffin tin with 7 cases, and preheat the oven 180 C / Gas 4.
• Rub flour, sugar, baking powder and butter together to make crumbs. Stir in the mixed spice.
• Beat together the egg and milk. Add to the flour mixture and stir until just combined. Fold in the carrot and raisins. (The mixture is quite wet, don’t worry.) Divide mixture between prepared cases.
• Place in the oven for 20 to 25 minutes, until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack before serving or icing, if wanted.

Tip

I also made up a lemon buttercream icing to finish when cooled. Basic buttercream recipe from the icing sugar box and added lemon zest, soft cheese and whipped double cream to the desired consistency. The icing can also be frozen for future use.

 

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4. Recipe for Brie and cranberry muffin:

This recipe is just an alternative to the usual – can use gluten free flour etc if required!

Ingredients:

• 6 tablespoon butter (melted and cooled) or sunflower oil plus extra for greasing
• 2 cups all purpose flower
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• 5.5 oz/150 g Brie – finely cubed
• 2 eggs
• 1 cup plain yogurt
• 4 teaspoons Cranberry sauce.

Method:

Preheat the oven to 400°F.

• Grease a 12-hole pan (or a 24-hole mini muffin pan).
• Sift together the flour, baking powder, baking soda, salt, and pepper to taste into a large bowl. Stir in the Brie.
• Place the eggs in a large bowl and beat lightly, then beat in the yogurt and butter. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until combined, do not over mix.
• Spoon half of the batter into the muffin pan.
• Add a teaspoon of cranberry sauce to the center of each, then spoon in remaining batter.Bake in the preheated oven for twenty minutes, or until well risen, golden brown, and firm to the touch.
• Let cool in the pan for five minutes, then serve warm.

 

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5. Chocolate Avocado pudding (vegan):

This simple chocolate avocado pudding is a healthy and delicious treat that’s naturally gluten free and dairy free. 

 

Ingredients:

• 1 avocado medium sized, ripe
• 3 Tablespoons unsweetened cocoa powder
• 3 Tablespoons maple syrup or honey
• 5 Tablespoons non-dairy milk
• pistachios or other nut for topping.

Method:

• Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender and add the cocoa, maple syrup or honey and non-dairy milk.
•  Blend, starting on low and then moving to high speed until it is smooth.
• If the avocado is larger – you will need a bit more of each ingredient and if it is too thick, drizzle in a bit more non-dairy milk. Add more cocoa or honey or agave to taste.Refrigerate the pudding and serve cold. Top with pistachios if desired.