Cake without flour!

Preparation Time 10 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr Salted butter
2 tbsp good quality high fruit Seville marmalade
3 eggs whisked
150 gr ground almonds
50 gr ground hazelnuts
1 tsp baking powder
100 gr grated marzipan
200 gr mixed dried fruit (chopped)

Mix butter and marmalade together. Mix in whisked eggs. (Tip: it makes the cake lighter if you whisk the mixture) Measure ground almonds and hazelnuts with baking powder. Mix grated marzipan and fruit into the dry mixture. Mix thoroughly.

Turn into a 1 lb loaf tin

Bake for 45 minutes at 180o (not fan).

Spread a teaspoon of marmalade as a glaze on the top of the cake while still hot.

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Enjoy!
Wyn

Cooking with coconut flour

I believe coconut flour has to be the best news ever for wheat intolerant people! I have experimented with a couple of recipes and the results have been really successful.

Coconut flour is a good alternative to wheat flour, it is gluten free, high in fiber, doesn’t cause spikes in blood sugar level and is low in digestible carbohydrates. It is made from coconut meat with all the milk extracted and considered to be virtually allergy free.

Coconut flour is highly absorbent and so you need to add equal amounts of liquid and coconut flour. You can use water, milk, coffee, juice or a liquid alternative to sugar – syrup or agave. The consistency of the mix, whatever the receipe, may look very runny but the excess fluid will be absorbed during baking. You need to allow 1 egg for approximately every 15 gr of coconut flour and best results come from substituting only some of the flour mix with coconut flour.

Coconut flour has a short shelf life so for best results refrigerate in an airtight container.

You can buy coconut flour in most health food stores. It is expensive but offset by using a fraction of equivalent flour.

My first attempt was a coconut and cherry cake which I made with a mixture of flours. The texture was a little different from usual but not unpleasant. The second cake I used only coconut flour and the result was very good. Both cakes froze well – I always cut cakes and freeze as soon as they are cool. When defrosting, a quick zuzz in the microwave brings them up to that “just out of the oven” taste, or if taking to work, the frozen cake acts as a cool block in your lunch box!

I will be publishing both of the coconut and cherry cakes over the weekend – I’ll be interested to know what you think.

Wyn Marston

Seville Marmalade wheat free loaf

Preparation Time 10 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

200 gr Salted butter
2 tbsp good quality high fruit Seville marmalade
3 eggs whisked
150 gr ground almonds
50 gr rye flour
1 tsp baking powder
100 gr grated marzipan
200 gr mixed dried fruit (chopped)

Mix butter and marmalade together. Mix in whisked eggs. (Tip: it makes the cake lighter if you whisk the mixture) Measure ground almonds and flour with baking powder. Mix grated marzipan and fruit into the dry mixture. Mix thoroughly.

Turn into a 1 lb loaf tin

Bake for 45 minutes at 180o (not fan).

Spread a teaspoon of marmalade as a glaze on the top of the cake while still hot.

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Enjoy!
Wyn

Rhubarb and ginger wheat free crumble

Preparation Time 10 mins
Cooking Time 40 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free Yes
Dairy Free Optional
Gluten Free Yes
Ingredients
Fruit base
400 grams chopped rhubarb (you don’t have to pre cook, or add water)
50 grams finely chopped crystallised ginger
2 tbsp agave syrup
Topping
75 grams ground almonds
50 grams ground coconut
50 gr flaxseed
50 grams caster sugar
75 grams butter
  • Put Rhubarb in oven proof dish and poor over agar syrup and ginger.
  • Sift dry ingredients into bowl (except sugar)
  • Rub 65 grams of the butter into mixture until it resembles fine breadcrumbs, add sugar and mix
  • Pour crumble mixture over rhubarb
  • Pat down gently
  • Cut remaining butter into cubes and add to top of crumble
  • Put in an oven 180 fan for 40 minutes
  • Serve with warm custard, cream or ice cream

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Enjoy!
Wyn

Wheat, dairy and low sugar cake

This cake is dedicated to Susie! It is dairy and wheat free. Containing no traditional flour.

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Yes
Gluten Free Yes (replace baking powder for gluten free baking powder

Ingredients

1 tbsp agave (sugar substitute)
3 tbsp hazelnut oil
2 eggs
100 gr ground almonds
1 tsp baking powder
100 gr chopped dates and cherries

Whisk oil, agave and eggs together.

Measure ground almonds with baking powder. Add dates and cherries. Fold into mixture. Spoon into 1 lb sandwich tin.

Cook for 30 minutes at 180o (not fan).

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Enjoy!
Wyn

Sweet mincemeat wheat and egg free frangipani

This came about because I fancied a mincemeat tart. I made the shortbread base and realised I didn’t have any eggs. So I adapted the recipe and it worked!!

Preparation Time 10 mins
Cooking Time 25 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free No
Egg Free Yes
Dairy Free Optional
Gluten Free Optional

Ingredients

For the shortbread pastry
100 gr butter
40 gr brown caster sugar
100 gr rice flour

60 gr ground almonds

For the middle layer
4 tbsp sweet mincemeat

3 small eating apples cored and sliced

For the topping
100 gr butter
40 gr sugar
100 gr ground almonds

40 gr rye flour

1/2 tsp baking powder

Put all pastry ingredients into bowl. Rub together until it forms clumpy breadcrumbs. Gradually apply more pressure until the mixture starts to stick together. Gently push evenly into a 7 in flat tin. Bake for 15 minutes at 150o (not fan).

For the middle spread the mincemeat and then apples evenly over the shortbread base.

For the topping, mix butter and sugar together.

Measure ground almonds and rye flour together with baking powder. Fold into mixture.

Spread evenly over mincemeat.

Cook for 25 minutes at 180o (not fan)

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Enjoy!
Wyn

Date and almond wheat and dairy free cake (improved recipe)

This cake is dedicated to Susie! It is dairy and wheat free. Containing no traditional flour.

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Yes
Gluten Free Yes (replace baking powder for gluten free baking powder

Ingredients

40 gr sugar
3 tbsp vegetable oil
2 eggs
90 gr ground almonds
10 gr ground coconut
1 tsp baking powder
100 gr chopped dates
20 gr grated marzipan

Whisk oil, sugar and eggs together.

Measure ground almonds and ground coconut with baking powder. Add dates and grated marzipan. Fold into mixture. Spoon into 7in cake tin.

Cook for 30 minutes at 180o (not fan)

Dust with icing sugar and serve with double cream, custard or ice cream there are non-dairy options).

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Enjoy!
Wyn

Apricot almond frangipani

Preparation Time 10 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

50 gr sugar
100 gr salted butter
2 eggs
75 gr ground almonds
25 gr rye flour (you can substitute this with ordinary flour)
1 tsp baking powder
50 gr sultanas
100 gr sliced lightly cooked apricots

Mix butter and sugar together. Add eggs. (Tip: if mixture starts to separate, give a quick whiz with an electric whisk or hand beater).

Measure ground almonds and rye flour together with baking powder. Fold into mixture.

Add sultanas and mix. Pour into 7in cake tin. Spread apricots evenly over cake mixture.

Cook for 45 minutes at 180o (not fan)

Dust with icing sugar and serve with double cream.

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Enjoy!
Wyn

Courgette wheat free tempura

Preparation Time 10 mins
Cooking Time 2.5 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free Yes
Dairy Free Yes
Gluten Free Yes

Ingredients

1 egg whisked
50 gr rye flour
50 gr rice flour
1 tsp baking powder
150 ml of chilled water or enough chilled water to make a thin batter. (The batter should leave a thin coat on a wooden spoon)
Salt and pepper to taste

Sift flour and baking powder together. Make a well in the centre and drop in the whisked egg. Add chilled water and whisk together.

Coat thin sticks of courgette in batter.

Deep fry in very hot oil for 2 to 2.5 minutes.

(Tip: ice cold batter and very hot oil)

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Enjoy!
Wyn

Millionaires wheat free shortbread

Preparation Time 1 hour
Cooking Time 25 mins
Suitable for pre-cooking Yes
Wheat Free Optional – replace Spelt with rye flour
Sugar Free No
Egg Free Yes
Dairy Free Optional
Gluten Free Optional

Ingredients

For the shortbread pastry
100 gr butter
40 gr brown caster sugar
75 gr ground almonds
75 gr spelt flour
1/2 tsp baking powder

For the toffee filling
100 gr butter
200 ml condensed milk
2 tbsp golden syrup
40 gr brown caster sugar

For the topping
100 gr plain chocolate
50 gr milk chocolate

Put all pastry ingredients into bowl. Rub together until it forms clumpy breadcrumbs. Gradually apply more pressure until the mixture starts to stick together. Gently push evenly into a 7×9 inch Swiss roll tin. Bake for 25 minutes at 150o (not fan).

For the middle toffee layer, bring all toffee ingredients to the boil; simmer for 5 mins, stirring all the time. Note: this mixture burns easily, so it is very important to keep stirring. Sometimes little bits caramelise; this is not a disaster, you can still use the mixture. . Poor evenly over shortbread base and leave to cool.

Melt the chocolate in a glass bowl over boiling water. When melted, stir and poor evenly over the toffee mixture.

Once everything has cooled, speed up the setting process by putting in the fridge.

Cut before it gets too cold.

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Enjoy!
Wyn