Category Archives: Wheat Free

Mini marmalade loaves

Preparation Time 10 mins
Cooking Time 35 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 marmalade
3 eggs whisked
150 gr ground almonds
50 gr rye flour
1 tsp baking powder
100 gr grated marzipan
200 gr sultanas

Mix butter and marmalade together. Mix in whisked eggs. Measure ground almonds and flour with baking powder. Mix grated marzipan and sultanas into the dry mixture. Mix thoroughly.

Turn into a 4 small loaf tins (a approx 5×3 in)

Bake for 35 minutes at 180o (not fan).

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Enjoy!
Wyn

Carrot, almond and rye cake

Preparation Time 20 mins
Cooking Time 45 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free No
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

For the cake
200 gr Salted butter
100 gr sugar (this is low; if you like things sweet, up the sugar to 150 gr, but remember there will be two layers of sweet topping. )
4 eggs whisked
150 gr ground almonds
75 gr rye flour
1 tsp baking powder
300 gr grated carrots
100 gr grated marzipan
200 gr sultanas

For the topping
100 gr cream cheese
250-300 gr icing sugar
2-4 drops almond essence or lemon

Melt butter and whisk together with sugar. Whisk in eggs. Measure ground almonds and flour with baking powder. Mix grated marzipan and sultanas into the dry mixture and then fold in the grated carrots. Mix thoroughly.

Turn into two 7 in square flat cake tins.

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

Prepare the topping but don’t put on the cakes until they are completely cold.

Beat icing sugar slowly into cream cheese until you get a spreading consistency. Add a couple of drops of almond essence. Too much will make a runny topping. You need enough topping to sandwich the cakes together and cover the top.

Use a fork to drag a pattern across the top.

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Enjoy!
Wyn

Wheat free chocolate brownies

Preparation Time 10 mins
Cooking Time 30mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free Low Sugar
Egg Free No
Dairy Free Optional
Gluten Free Optional

Ingredients

150 gr Salted butter
100 gr sugar
2 eggs
150 gr cacao powder
100 gr ground almonds
50 gr rye flour
1/2 tsp baking powder
10″ gr glacie cherries
2 tbsp liquid (milk, soya milk or almond liqueur all work)

Melt butter. Whisk in cacao. Beat eggs and sugar together. Pour in butter and cacao. Measure ground almonds, flour and 1/2 tsp baking powder. Whisk into mixture.

Add cherries and chosen liquid. Mix well.

Turn into 7 in round flat cake tin.

Cook for 30 minutes at 190o (not fan).

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Enjoy!
Wyn

Strawberry Vodka liqueur

Over the years I’ve made sloe gin – very nice; damson – beautiful; blueberry – good; and now it’s time to try strawberry vodka!

Ingredients

350 gr strawberries
200 gr sugar
200 ml of vodka (enough to cover fruit and sugar)

Sterilise a 1/2 litre glass air tight preserving jar in boiling water. Put the strawberries and sugar in the jar and cover up to the brim with vodka, covering all the fruit and sugar (it doesn’t matter if the jar isn’t full). Put in a dry place until Christmas.

When you are ready to try the liqueur, drain liquid off the fruit to enjoy as an aperitif and enjoy the strawberries served over ice cream.

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Enjoy!
Wyn Marston

Wheat free banana pancakes

This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morven Bomphray.

It’s difficult to believe that banana, egg and rice flour would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter. Nice with peanut butter too. Once they are cold, they are better with butter.

Preparation Time 5 mins
Cooking Time approx 6 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free No
Dairy Free Yes
Gluten Free Yes

Ingredients
2 bananas
1 tbsp rice flour (or slightly more if you like a thicker pancake)
1/4 tsp baking powder (optional)
2 whisked eggs

Mash bananas to a pulp. Stir in flour gradually, avoiding lumps. Stir in whisked eggs.

Divide into 8 small or 4 large pancakes. Drop onto a heavy bottomed frying pan and cook for approx 4 minutes on first side and 2 on the other. Don’t try to turn over until a “crust” has formed on the bottom of the pancake. Test by lifting the side of the pancakes and if they lift easily, turn over.

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Enjoy!
Wyn

Wheat free cherry frangipani

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

Ingredients

100 gr Salted butter
1 tbsp agave syrup or 50gr sugar
2 eggs
100 gr ground almonds
1 tbsp rye flour
1/2 tsp baking powder
50 gr grated marzipan
3 tbsp extra fruit cherry conserve

Mix butter and syrup/sugar together. Beat in egg. Measure ground almonds and flour with 1/2 tsp baking powder. Mix in grated marzipan. Fold together.

Turn into 7 in round flat cake tin. Spoon extra jam on top of cake mixture.

Cook for 25 minutes at 180o (not fan).

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Enjoy!
Wyn