Gluten Free Pecan Pie

vo129pecanpie5a

I had long believed  pecan pie to be a very complicated thing to bake but I am happy to report that I was very wrong. Using a recipe  adapted very easily for a gluten free diet from my go to resource for delicious food, Smitten Kitchen, I made what I think may be my favourite pie ever. The recipe  for the pie crust has an unusual proportion of butter to flour but creates an amazing pastry that works unbelievably well with gluten free flour. The filling is simplicity itself and although I always though this pie should be served warm with cream it is actually ten time better cold, so if you have the patience to allow this cool for a few hours once it is out of the oven the wait will be worth it.

Gluten Free Pecan Pie adapted from Smitten Kitchen

Pastry
155 grams Dove’s Farm gluten free plain flour  mixed with 1 1/2 teaspoons of pysllium husk
1 1/2 teaspoons  caster sugar
115 grams cold salted butter
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling 
3 ounces of butter
1 cup packed dark brown sugar
3/4 cup golden syrup
225 grams pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon or whiskey
2 teaspoons vanilla extract
3 large eggs

For the pastry

v0129pecanpie1a

Butter a deep sided 9″ loose bottomed pie dish

  • Stir the GF flour, pysllium husk and caster sugar together in a bowl.
  • Grate in the cold butter and use your fingers to rub together to the breadcrumb stage.
  • Stir in some of the cold water, keep adding and mixing with a fork or your fingers until the pastry comes together in a smooth ball, you may not need all the water.
  • Wrap the pastry in cling film and place in the fridge to chill.
  • Remove the pastry from the fridge while you butter your pie dish. This recipe makes enough for a 9″ pie but my pie dish is quite shallow so I got one 9″ and two 3″ pies out of this recipe.
  • Role out the pastry between two floured  sheets of baking parchment and use the bottom sheet of baking parchment to carry the pastry to to the pie dish, lower the pastry in and press in to place with your fingers, patch any tears or cracks that form.
  • If you want to par- bak the shell line the pastry shell with more baking parchment and fill with baking beans.
  • Place in a preheated oven ( Gas 6, 400f, 200)  for 20 minutes, remove from the oven and  take out the paper and baking beans and allow to cool a bit before filling.
  • If you do not want to par-bake the shell place the pastry lined pie dish in the fridge until your filling is ready.
  • I have tried this pastry shell both ways and I feel it works better if you do not par- bake the shell. I found that the filling leaked through even the most minute crack in the baked shell and meant that the finished pie was glued with caramel to the pie dish.

For the filling and to bake the pie

vo129pecanpie2a

Pre Heat oven: Gas 4, 350°f, 180°, gas .

  • Roast the pecans by spreading them on a baking sheet and toasting in the oven for  10 minutes
  • Place the butter, brown sugar and golden syrup in a saucepan over a medium heat and allow the butter to melt, bring to a simmer and cook for 2 minutes.

vo129pecanpie3a

  • Remove the pan from the heat pour the mixture in to a bowl before stirring in the cider vinegar, vanilla essence, whiskey (or bourbon) and toasted pecan nuts.
  • Set aside and allow to cool for ten or so minutes before adding the eggs
  • Once cooled slightly stir or use a hand whisk to mix in the eggs, one at a time.
  • Pour the mixture in to prepared pie shell and place in the pre heated oven
  • Bake for 40 to 45 minutes until the edges are set and the centre is just firm to the touch but not completely set. By that time your house will smell delicious.

vo129pecanpie4a

Cool the pie in the dish on a rack before removing from the dish and serve either warm with cream or ice cream or cold, I recommend cold.

Gluten Free Pineapple Upside Down Cake

This post should be about a lovely warming ginger loaf, golden and studded with finely chopped stem ginger and glazed with ginger syrup, a bake that was beautifully soft on the day it was baked and then the next day it was fit only to be a doorstop, to say the recipe needs a bit of tweaking would be an understatement . While I work on that here is a repost of a very old fashioned cake but as retro is in so enjoy this perfect autumn warmer with some softly whipped cream.

V11.pineapple upsidedown cake1

This is a desert that is more of a pudding than a cake. My Mum used to make this when we were small and maybe that is why I think of it as great comfort food. I hadn’t made it in years and then a friend of mine was saying that she loved pineapple in deserts and I remembered how much I loved this. I love deserts that are served warm, with whipped cream or ice cream melting over the sides. When tipped out this pudding cake should be a deep caramel colour and should smell amazing.

This is also very retro, having come from my Mums Margaret Patton cookbook, a book that has long since lost its spine from use and age. It is adapted here to be GF, for a non GF version just use regular flour and omit the xanthum gum.

The original recipe calls for glace cherries to be placed in the centre of each pineapple ring but I haven’t been able to get a clear answer anywhere on whether glace cherries are GF. The internet failed me there so I just left them out.

V11.pinapple upsidedown cake

Ingredients

  • 5 oz / 140 grms butter
  • 5 oz / 140 grms sugar
  • 2 eggs
  • 6oz / 170 grms of Doves farm plain flour
  • ½ tsp of xanthum gum
  • 1 ½ tsp of GF baking powder
  • 1 tsp vanilla essence
  • 3 tablespoons milk.

For the topping

  • 2oz / 56 grms butter
  • 2oz / 56 grms dark brown sugar
  • I small tin of pineapple rings in juice

Instructions

  1. Cream the butter and sugar together until soft and light, use a gentle speed at first otherwise you will end up with butter and sugar all over your walls, the counter and yourself!
  2. Whisk eggs with a fork and beat gradually into the butter mixture, this is a pain if you don’t have a standing mixer as you keep having to start and stop unless you can convince someone to hold the mixer while you pour.
  3. Sift flour, xanthum gum and baking powder in to the batter and fold in, mix the milk and vanilla and fold alternately into the creamed mixture.
    The mix should be a soft dropping consistency, if it isn’t then you could add a drop more milk or a tablespoon of the pineapple juice.
  4. For the topping melt the 2oz butter in a 8 or 9 inch cake tin, I used a nine inch as I prefer a ratio of more pineapple to sponge. I have a heavy bottomed tin so I melted the butter in the tin over a low heat you could also just melt the butter in a pot or in the microwave and pour it in to the tin.
  5. Top the melted butter with 2 oz brown sugar and arrange pineapple rings over the butter / sugar mix. If you are going to use the glace cherries now is the time to place them in the centre of the pineapple rings.
  6. Spoon over the cake batter and smooth out, gently, with a spatula or knife.
  7. Bake at gas mark 4 , 325f, 160c for an hour. If the top starts to brown you can loosely cover the tin with tinfoil. The cake is done when the sponge has pulled away from the sides of the tin and springs back when you press it or a cake tester comes out clean.
  8. Leave to cool for a few minutes and then run a knife around the edge to loosen. Place your serving plate over the tin and carefully turn it over so that the cake slides out on to the plate.
  9. Serve warm with whipped cream or vanilla ice-cream.

Rachel Allen’s Rhubarb Crumble Cake Gluten Free

vo126rhubarb6a

We are properly into Autumn now so I am happily breaking out the big soft scarves, bookmarking all my favorite winter warmer dinners and planning all the deserts I can enjoy with a generous serving of warm custard as an extra indulgence. Stewed fruit, crumbles, pies, cobblers anything warm, puddingy and comforting that is what I am looking for to match this crisp cool weather.

My boyfriends Mum has a garden I truly envy, she can grow anything there from cabbage to courgettes and is very generous with the harvest. This year she had a bumper crop of rhubarb and gifted me huge bundle of pink and green streaked stalks. Not wanting to waste any bit of this bounty I washed, chopped and froze what I didn’t use so on a day a month later when I really wanted desert I had a stash of fruit ready to use.

vo126rhubarb1a

Crumbles are always lovely but I am a massive fan of fruit sponges, apple squares and the like so this Rachel Allen recipe combining fruit, sponge and crumble was exactly what I was looking for and happily worked really well with gluten free flour.

Rachel Allen Rhubarb Crumble Cake adapted for Gluten Free

Pre heat the oven to GAs 4, 180, 350f

Butter and line a 9″ loose bottomed tin

For the rhubarb filling

400 grams rhubarb, trimmed and cut into 2 to 3cm chunks

100 grams light soft brown sugar

1/2 teaspoon ground ginger

Place the rhubarb, sugar and ginger in a saucepan with 2 tablespoons of water and simmer on a low heat, with the lid on for about four to six minutes.

You want the rhubarb to be just cooked but not too soft.

There was a lot of juice at this stage and as gluten free flour is very high in starch I was worried that it would absorb too much of the juice and end up stodgy and damp rather than beautifully moist, to avoid this I strained the juice and poured it back in to the pot, simmering over a low heat until it had reduced down a little to a light syrup. Allow both the syrup and the rhubarb to cool.

vo126rhubabr2a

Crumble

100 grams Doves Farm gluten free plain flour

1/2 teaspoon gluten free baking powder

75 grams cold butter, cubed

75 grams light soft brown sugar

25 g flaked almonds

Sift the flour and baking powder into a bowl,

Using your fingertips rub in the butter until it resembles coarse breadcrumbs

Use a fork to stir in the sugar and flaked almonds

Place the bowl with the crumble topping in the fridge to chill while you start the sponge

vo126rhubabrb3a

Sponge base

100 gram softened butter

100 grams soft light brown sugar

2 large eggs

1/2 teaspoon ground ginger

2 tablespoons of milk

175 gram Doves Farm plain flour (or you can use GF self raising flour)

pinch of salt

3/4 teaspoon of gluten free baking powder

Cream the butter and sugar together in a large bowl or in an electric mixer until soft and fluffy.

Beat in the eggs, one at a time, then add in the ginger and milk beating until combined

Sift over the flour, salt and baking powder and fold into the cake batter.
Spoon the batter into the tin and smooth it out evenly

Place the cooled cooked rhubarb on top of the sponge and pour over the cooled syrup.

Spread the crumble topping over the rhubarb and place the tine in the pre-heated oven

Bake for 45 to 50 minutes or until golden and cooked in the centre

vo126rhubarb4a
Leave the  the cake to cool a bit before removing the tin and placing on a serving plate. Serve this puddingy cake slightly warm or at room temperature with some whipped cream, vanilla ice cream or lashings of warm custard.

vo126rhubarb5a

Chicken & Chorizo Bake

vo126chickenbake4a

My Mum has been telling me about this Nigella Lawson recipe for quite a while now, apparently it is a winner every time she cooks it and is also a one tray wonder and I love those, the less washing up the better. When I looked this up online I thought the original recipe looked great but there were a few tweaks I wanted to make. Not that I would ever second guess the lovely Nigella I can’t think of chorizo without adding red peppers so I through a couple in, I prefer wedges of roasted onions to chopped and I boned my chicken thighs and cut them into chunks to cut the cooking time and also so to ensure the crispiness of  skin because I hate to waste crispy  chicken skin.

This was indeed a one tray wonder and I served it in the cooking tray because sometimes I can get away with saying I am being rustic when in fact I am being lazy. This will serve four and add a crisp green salad or some crusty, or GF bread depending on your mood, a glass of red wine would not go astray here.

  • 750 grams potatoes, scrubbed or peeled if you prefer and cut in to cubes, roughly 2″ x 2″
  • 300 grams of chorizo (make sure it is gluten free)
  • 1 red onions peeled but with the root left
  • 1 teaspoon dried oregano
  • 1 teaspoon of smoked paprika
  • Grated zest of 1 orange
  • Sat and pepper

Preheat the oven to 200/gas mark 7/425f.

vo126chickenbake1a

Place the cubed potatoes in to a pot of salted water, bring to the boil and reduce the heat and simmer for 7 minutes

Drain the potatoes and set them aside

vo126chickenbake2a

Pour the oil in to a large roasting tray, two if you only have small trays

Cut the red onion into narrow wedges, the little bit of root should stop the wedges from falling apart

Place the potatoes, chicken thighs, chopped peppers, chorizo and onions on to the tray, sprinkle over the oregano, paprika and grated orange zest

Season with salt and pepper  and mix so everything is well coated in the oil and seasonings, your hands are the best tools for this

When everything is mixed, turn the chicken thighs skin side up so the skin will crisp.

vo126chickenbake3a

Place the tray in the oven and bake for 40 to 45 minutes , making sure to stir and baste in the everything in the lovely chorizo flavored oil half way though. Check to make sure the chicken is cooked through and the potatoes tender before serving on the cooking tray or you could transfer to a warmed serving dish if you are feeling fancy.

Gluten Free Lemon Drizzle Cornmeal Muffins

 

vo125cornmealmuffins5aWhile I am a fan of luxurious deserts and cakes the Autumn does put me in the mind for something a  bit more substantial, cakes that are served with a pot of tea or a mug of coffee on a grey afternoon. I found the recipe for these lemon drizzle muffins while looking for things to do with the large bag of cornmeal I got while testing recipes for pizza dough which has been sitting in my baking cupboard ever since. There is something inherently cheery about corn meal, with its primrose yellow, add to this some  lemons, butter, almond flour a couple of cups of deeply purple blueberries and you have the makings of a very comforting gluten free muffin.

The recipe I found was on  Tracy Benjamin’s lovely site Shutterbean  and was adapted from a Martha Stewart recipe and I have taken it one step further and added a drizzling of lemon syrup to keep the muffins moist.  I also upped the quantity of blueberries from 1 1/2 cups to 2 cups as  two packs of blueberries equalled two cups and I hate waste however if you would like less berries than just use the  1 /2 cups. As I don’t have a muffin tin I baked these in a bun or cupcake tray so I got a few more than the 12 muffin sized cakes this recipe should make.

Ingredients

Muffins

4 ounces of butter, softened

2 cups of ground almonds

1/2 cup of fine cornmeal

1 1/2 teaspoons of gluten free baking powder

3/4 cup of caster sugar

grated zest of 1 lemon

3 large eggs

2 cups of blueberries

Syrup

grated zest of 1 lemon

juice of 2 lemons

6 ounces of caster sugar

vo125cornmealmuffins1a

Preheat the oven to 190/ gas 5 / 375f

Line a muffin or bun tray with papers

Using a hand whisk or a stand mixer cream together the butter, lemon zest and sugar until pale and fluffy

Whisk in the eggs one at a time

In a separate bowl stir together the cornmeal, ground almonds, baking powder and then add to the batter, beat until just combined

vo125cornmealmuffins2a

Gently fold in the blueberries

vo125cornmealmuffins3a

Spoon the mixture in to lined bun tray and place in the preheated oven for 25 to 30 minutes

Bake until the cakes are golden and firm to the touch, test with a cake tester to make sure they are cooked through.

vo125cornmealmuffins4a

Allow to cool in the tin for five minutes while you make the syrup

Put the lemon juice, zest and sugar in a small pan over a medium high heat and bring to the boil reduce the heat and allow to simmer for five minutes or until the liquid has reduced to a syrupy consistency

vo125cornmealmuffins6a

Pierce the still warm muffins with the cake tester and spoon over the hot syrup, allow them to sit int he tin for another few minutes and then remove the cakes from the tin and allow to cool fully. Store in an airtight container.

 

 

 

Gluten Free Raspberry & Pecan Brownies

VO124raspbrownies5a

Yesterday was a truly miserable day that involved having to get off a bus ten minutes in to my trip because some eejit in an Audi TT decided to attempt to cut inside a bus while turning a corner, luckily no one was hurt but both vehicles were left wedged in place blocking traffic for hours. The rain alternated between a drenching mist and thundering downpour as I trudged home with my sneakers full of water.  What else is there to do on a dark and rainy August evening except eat meatballs, drink a good red wine and bake some brownies?

I knew I would be full from the meatballs but I wanted the meditative work of baking to help me mellow out and as these brownies require a good amount of cooling and then chilling time before eating they were the ideal thing. Fudgy and soft, way more chocolatey than the 55 grams of chocolate in the recipe would suggest, these brownies are the ultimate in delayed gratification deserts as they need to be cooled and then put in the freezer for at least two hours before you can attempt to cut them in to squares. If you wanted to serve them warm from the oven you would have to spoon them from the tray to the plate as they will just disintegrate but topped with a scoop of vanilla ice-cream that might not be a bad thing.

The brownies are adapted from a brownie recipe by Gary Rhodes that does not seem to exist on the internet, my sister had to send me the recipe from a cookbook and as it is one of best brownie recipes I have tried I am glad to be putting it up on the site.

 

Ingredients

55 grams of 70 % dark chocolate (gluten free)

115 grams of salted butter

225grams of caster sugar

55 grams of gluten free self- raising flour, I used Aldi’s

1 teaspoon of gluten free baking powder

2 eggs, beaten

125 grams of raspberries, quartered

100 grams of pecan nuts, roughly chopped

 

Preheat the oven to 180/ Gas 4/ 350f

Line and butter a 7” x 11”  baking tin or deep roasting tray. You can use baking parchment but I used tinfoil

VO124raspbrownies1a

Place the butter and chocolate in a bowl set over lightly simmering water until both have melted.

Sieve together the flour and baking powder and stir in the caster sugar.

Add the flour mix to the melted chocolate and stir to combine.

Stir in the beaten eggs and chopped nuts,

Fold in the raspberries, some people like to leave the raspberries whole but I prefer to have streaks of disintegrated raspberry running through the brownie rather than the odd whole one here and there.

VO124raspbrownies2a

Scrape the batter in to the prepared tin and place in the pre heated oven for 30 minutes.

Remove from the oven, the brownies will still be very soft at this stage but they will set as they cool.

Allow to cool completely and then place in the freezer for at least 2 hours. Remove from the freezer and lift the brownies from the tin, place face down on a piece of fil or baking parchment and then carefully peel back the foil that lined the tin.

VO124raspbrownies3a

Gently turn the brownies over and then slice in to squares. These are best eaten from the fridge of freezer as they will get melty and fudgy at room temperature.

VO124raspbrownies4a

Enjoy with a cold glass of milk.

Gluten Free Banana Bread

VO122bananabread3a (1)

My kitchen is suffering a plague of tiny, extremely irritating fruit flies and in an effort to get rid of them I have taken to keeping all my fruit and vegetables in the fridge, the downside of this is that I forget what produce I have and so I keep finding wrinkled old apples and weeping, leathery mangoes rolling around the vegetable crisper. This week I found three very black bananas and what can you do with these except make banana bread, every cloud, silver lining and all that.

I rang my Mum for her recipe and she started laughing, my sister had called her not ten minutes earlier looking for the same recipe as she also had some sad bananas to use up.

I tweaked my Mums recipe slightly as I like to use soft dark brown sugar with bananas as  think it gives a lovely caramel flavour, I also added some vanilla and also a teaspoon of psyllium husks. A pet peeve of mine is wet rather than moist banana bread and I was hoping the psyllium husks would give me a moist sponge rather than a dense damp loaf. It definitely worked and although mu Mum does make a gluten free version of this bread without psyllium husks and it works really well so please consider it optional, I have a bag that needs to be used so I am going to experiment with it in as many recipes as I can.

Ingredients

3 ripe bananas

2 large eggs

1 teaspoon vanilla extract

1 &3/4 cups of gluten free self -raising flour ( I used Aldi as it is what I had to hand)

1 teaspoon of psyllium husks (optional)

1 teaspoon of gluten free baking powder

Pinch of salt

125 grams of unsalted butter

1 cup of soft dark brown sugar

light brown sugar for sprinkling

 

preheat the oven to Gas 3/ 170 / 325f

VO122bananabread1a

Cream together the butter and sugar until light and fluffy

Beat in the eggs one at a time

Mash the bananas very well and add to the batter with the vanilla extract, beat until everything is combined

Mix together the flour, baking powder and salt and then fold in to the batter

VO122bananabread2a

Pour the batter in to a buttered and lined loaf tin and sprinkle on a good bit of light brown sugar

Bake in a pre -heated oven at  gas 3/ 170/ 325 f for 60 minutes or until a cake tester comes out clean.

VO122bananabread4a

This recipe couldn’t be easier and is delicious warm from the oven or a day old slathered in butter. I left a loaf in my office kitchen and it was demolished in about a half hour by people who aren’t celiac and they all gave it an enthusiastic thumbs up.