Gingerbread Houses/ biscuits

For shaping or a structure you need a less crumbly biscuit, and this is perfect. It makes quite a lot, so if you're not making a house, you might want to start with half quantities (half quantity was enough for 6 mini houses) 

380g Wheat Free Plain Flour

1tsp Bicarbonate of Soda

2tsp Ground Ginger

1tsp Ground Cinnamon

150g Light Soft Brown Sugar (or any other sugar)

125g Dairy and Soya Free Spread

4tbsp Milk Substitute

4tbsp Golden Syrup

Put dry ingredients in a bowl.

This has dark brown soft sugar

Rub in dairy free spread until it looks like soft sand.

Use a blunt knife (or spoon, if you are making it with children) to mix in milk substitute and syrup until it starts to come together.

If you measure the milk substitute in first, the syrup won't stick to the spoon...

Knead lightly to form a smooth dough.

You can add a little more flour if the mix is too sticky.

Roll out onto a well floured surface (I put cling film on top to stop it sticking to rolling pin, also reduces risk of cross contamination from rolling pin) to about 5mm (slightly thicker for gingerbread houses).

Cut to desired shapes and bake at 180ºC for 12-18minutes. cool on tray for 10 minutes before moving to cooling rack.

Decorate.

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Panettone

Since I discovered The Vegg (vegan egg yolk, made from yeast), I've been having a go at some of the 'doughs' that need several eggs in the mix, like choux, brioche and, as it's Christmas, Panettone. Not discovered the magic way to get the lovely stretch to the cooked dough though. The look and taste will have to do for now. 

I'm not entirely sure how much The Vegg added to this as I adapted it from my go-to bread recipe from Iced Gem Bakes and didn't see a massive difference in the texture, although I did get a big rise. 

Some of the yellow colour was from The Vegg, but if you're trying without, just use all custard powder in place of the corn flour.

I made a large loaf using a 20-22cm loose bottom deep cake tin, oiled and lined with greaseproof paper (folded into 3 layers for strength) to make sides even deeper. You could try making smaller ones in empty tins with the bottoms cut off and rested on a baking tray. I was going to try half quantity to make 3 smaller ones, but husband threw the tins I'd prepared into the recycling!



400g Gluten Free plain flour (I used half plain and half bread flour)
100g Cornflour
100g Custard Powder
200g Ground Almonds (I have made the plain bread with sorghum flour instead of ground almonds if you need it to be nut free too)
4tsp Xanthan Gum (less if using bread flour with it added)
2tbsp Caster Sugar
8tsp dried yeast
4tsp Vegg powder
zest of 1 orange 
zest of 1 lemon

100mls Olive (or other ) oil
800mls Milk Substitute
2tsp Vanilla Paste (or extract)
2tbsp Rum/orange liquore (optional)

100g Chopped candied citrus peel
150g Raisins/dried cherries/cranberries

Put dry ingredients into a large bowl and stir together.

Mix wet ingredients and pour into dry mixture.

Whisk together until well incorporated.

Stir in dried fruit.

Pour into prepared tin.

Smooth top with a wet or oiled spoon.

Leave to rise for 40-60mins.

Bake at 200ºC for about 60 mins (check after 40 and cover with foil if getting too dark) or until skewer inserted in centre comes out clean.

Rest in tin for 5 minutes, then remove and cool on a cooling rack.

I found pearl sugar last week and want to have another go with a proper sugared topping.

Might try a chocolate chip ones too...

Christmas Pudding Taste Test

Twas the night before Christmas, when all through the house, not a creature was stirring, not even a mouse…

Ok it's not Christmas Eve yet, but if I don't get this done now, I probably won't and I'll miss yet another seasonal update.

If Christmas Puds are anything to go by, free from manufacturers might finally be beginning to realise we need more than just Gluten Free. Last year, Asda was the only supermarket where I found a milk, egg, wheat AND soya free pud. This year, Asda, Tesco, Waitrose, Morrisons (have been told about this one, not checked it out) and Coles (sold through Ocado and Dorrington's Bakery if you're local...) have all come up trumps. There may be more out there, but I haven't had time to look.

Sainsbury's, yet again, have felt the need to add egg to theirs. They did redeem themselves with their mince pies though… They have (like their free from jam tarts) managed to produce an egg free pastry case! Beware any nut allergy sufferers though, they do contain ground almonds.

So, one sunny Sunday afternoon, while his big brother was at a birthday party, Mini Monster happily partook in a little blind tasting with Daddy…

And the results?

Mini Monster likes Christmas Pudding… Difficult to establish a favourite as he was too busy going back for more, but, like me, his least favourite was Waitrose (I was so delighted that they had finally added something MEWS free to their free from range though, and hope they continue to work on more).

Daddy, however, liked the Waitrose one best! With a close second from Asda.

When it came down to it, there was no clear winner, but they were all pretty good. When it comes down to it, I think everyone wants something different in a Christmas pudding so I have tried to describe them as best I can to help you make your choice.

1. Waitrose:

Very dark colour, like a well boiled home made pud.

Strong, alcohol smell on peeling off lid (I had to check it wasn't rum extract). Almost overpowering taste of rum/black treacle, which husband liked, but Mini Monster and I were less keen on).

Not very deep, which I didn't mind, until I tested the others and they all puffed up in the microwave.

2. Tesco:

Lightly spiced, with a strong orange taste (which I liked, husband didn't). Much paler in colour and not too heavily fruited. Rose up in pot on heating, giving a lighter pudding.

3. Coles:

Mildly spiced, bit less fruit than some of the others, but no gram flour and I quite liked the texture, which was bread puddingy. Lovely rich colour and shine on cooking. Unlike the others, this is also available in a large family pudding size from Dorrington's bakers.

4. Asda:

Not quite as dark as the Waitrose one, but another good rich spiced flavour, with lighter overtones of rum. Nice texture when cut, held together well.

Yorkshire Puddings

I have tried several versions of vegan or gluten free Yorkshire puds, including adding sparkling water to the batter, but mostly they look different every time and often end up as flat, crispy disks. Which my boys, not knowing any different, will gobble down anyway and claim to love Yorkshire pudding. If only they knew…

I discovered Arrowroot in batter while I was researching eggless choux pastry for the Great British Bake Off Challenge (that I still haven't finished writing up…). It seems to help give elasticity before the crust forms, so get a better rise. Beware though, if you use too much, it mostly just creates goo.

2tsp Egg Replacer mixed with 4tbsp Water

1 cup Milk Substitute (I used oat milk)

1 cup Wheat Free Self Raising Flour* 

1tbsp Arrowroot Powder

Pinch of Salt (optional)

Put a small amount of oil/vegetable shortening in a 12 hole muffin tin (or whatever size tin you are using).

Heat tin in oven until very hot (smoking).

Beat everything together in a bowl to give a smooth, batter.

Pour batter into prepared tin.

Bake at 220ºC for 25-30mins.

*One of the problems with being a dietitian is that I'm not supposed to mention specific brands, but with wheat free cooking, the flour mix used can alter the properties of the mix. I used Orgran, may need to adjust fluid for other flour blends. I have also made it with Dove's Farm White Bread Flour (can't use their plain or self raising as my mum allergic to buckwheat!) and baking powder. Tends to be flatter, but still works.

Custard Pots

Following Alpro's decision to change their manufacturing plant and so necessetate a nut warning on their labels, there has been outcry in the allergy community on Twitter. Not a problem for those of us who couldn't have soya anyway, but thought it would be nice to share some of the basic recipes I give out in an initial appointment.

Chocolate Custard

These are best put into individual pots and will keep in the fridge for a couple of days. Custard never freezes well… For less organised days, mine get a fruit pouch or pot, with a bottle of fortified oat milk as a drink!

 Makes 4 150mls pots

Custard Pots (120mg Calcium per pot)

3tbsp (level) Custard Powder (if you want it yellow) or Corn Flour and 1/2-1 tsp Vanilla Paste or extract

400mls Oat milk* (fortified with calcium)

200mls Oat cream**

Sugar optional and to taste

Fruit Custard Pots (105mg Calcium per pot)

3 tbsp Corn Flour (or custard powder if you don't mind them yellow)

350mls Oat milk* (fortified with calcium)

150mls Oat Cream**

100mls fruit puree

Chocolate Custard Pots (120mg Calcium per pot)

3tbsp Corn Flour

400mls Chocolate Oat milk*

200mls Oat cream**

(for an adult only pudding, I sometimes make a smaller quantity of this, but thicker, and melt in extra chocolate and some kind of alcohol… )

Put cornflour in a bowl.

Mix to a paste with a little of the oat milk.

Add the rest of the oat milk and stir well.

Microwave for 2 minutes (or heat in a pan stirring constantly).

Stir well.

Microwave for 2-3 minutes, stirring after every minute, until boiled and thick (or continue to stir in a pan until at this stage).

Beat in the oat cream, fruit puree, (and sugar, if using) etc.

Leave to cool slightly, mixing well every 5 minutes (stops a skin forming).

Pour into pots and chill.

*or other milk substitute fortified with calcium, but rice milk needs more corn flour to thicken.
** or rice cream (or almond cream - if nuts not an issue…)

Stuffed Pancakes

Thought it was about time I posted some more savoury recipes. Have been meaning to have a go at using pancakes as a wheat free alternative to filo pastry and actually got round to it today! I do want to try again with multiple layers of thinner pancakes, but as these were rushed, in the hour and a half between pre-school and school pick-up, while also making sausage rolls (wrapped in wheat free bread dough) and bacon rolls (not bacon, and not rolls, but it's what Mini Monster calls them!) for the freezer for packed lunches, didn't have time to experiment…

Essentially, you could probably stuff these with pretty much anything, you don't have to use fish, or the veg I've used, change ingredients to suit what you have or what you can eat!

120g Wheat Free Bread Flour 

2 Balls of Frozen Chopped Spinach (defrosted) - could leave plain, or use herbs

400mls Milk Substitute (I used Oat milk)

1tbsp Olive Oil

(if you don't need them to be wheat free, there is another recipe on the link in the instructions for egg free pancakes)

1/2 cup Pudding Rice (This is stickier, so a bit less messy for small hands, but any rice will do)

1 cup Water

1/4tsp Turmeric (optional - gives yellow colour)

Celery (1/4 stick, finely chopped)

Leek (about and inch, finely chopped)

Garlic (chopped/grated)

1 Carrot (grated) 

herbs (I used a few fresh basil leaves from the limp plant on the windowsill)

Salmon filet (about 8 cm length was enough for me to cut into 6 even sized strips about 1cm wide)

Put rice, water and turmeric (if using) in a pan. Stir and bing to a boil.

Stir again, put on a well fitted lid (don't use pan with spout or won't get a seal), turn off the heat (but leave on the ring) and leave while you make the pancakes.

Mix pancake ingredients in a bowl.

Follow instructions to make pancakes here.

I used 1/3 cup measure for each pancake and made 9 about 15cm diameter. Only 6 made it to stuffing - I had to keep checking they were ok, and hadn't had time for lunch…

Gently fry the chopped celery, leek and garlic (or whatever veg using).

Add veg, grated raw carrot and herbs to the rice and mix well.

 Spread centre of pancakes (about 6 cm square) with about a tablespoon of rice mixture.

 Place piece of fish along edge of rice.

 Fold lower edge of pancake over fish.

Fold in sides.

 Continue to roll up pancake to give spring roll shape.

Place on oiled baking tray.

Drizzle with a little oil.

Bake at 200ºC for about 20 mins, or until crisped and beginning to colour.

*I had one of these cold for my packed lunch the next day, it held together well and was much tastier than the limp looking sandwiches the rep had brought in for us…

**I froze the rest. I used one for emergency quick dinner for Mini Monster. Microwaved for 30 seconds to partially defrost, then fried in a little oil until crispy on the outside. He loved it, but did want it sliced like sushi!

Dumplings

Well, it's that time of year again. Kids eczema flaring up with the central heating going on and the cold wet walk to school... But on a more positive note, it's soup, stew and stodgy pudding time of year again!

Wheat free scones always seem to be a bit of a disappointment when I give them a try, so finding dumplings that turned out soft and light was a very welcome surprise.

This made 8 dumplings (but you'll need to find your own stew recipe to put them on. This might be a good place to start if you don't already have a favourite recipe - one with lots of liquid is better for dumplings).

120g Gluten Free Self Raising Flour

1/2 tsp Baking Powder

50g Dairy and Soya Free Spread

Mustard Seeds/Herbs etc

70-80mls Milk Substitute (depending on flour blend used)

Put chopped herbs, mustard (or other flavourings, if using) in a bowl.

 Add flour and baking powder.

Roughly rub in margarine to course bread crumb consistency.

 Add milk substitute string with a knife until starting to come together.

 Knead lightly (add extra flour if needed).

 Divide into 8 and roll into balls.

 Carefully place onto a hot stew.

 Bake for 20mins at 190ºC, with the lid off.

Date and Apple Cake (Sticky Toffee Apple Cake)

What's not to love about a hot fruity sponge pudding on a winter's day?

100g Dried dates (chopped)

125ml Boiling water

1/2 tsp Bicarbonate of Soda

45g Dairy and Soya Free Spread

90g Wheat Free Flour (I used gluten free white bread flour rather than plain flour) - as the original recipe was not free-from, you could use self raising flour - and omit the baking powder -  if you don't need it to be wheat free.

1 tsp Baking Powder

1/2 tsp Mixed spice

60g Caster Sugar (or any other sugar you have to hand)

2 tsp Egg replacer mixed into 60ml Oat milk (or other milk substitute)

2 Eating Apples, chopped

Sauce:

2 tbsp Light muscovado sugar (I used 1 of dark muscovado and 1 of caster sugar as that's all I had)

50g Dairy and Soya Free Spread

100ml Oat cream + 100ml Oat Cream (or other dairy free cream)

Heat oven to 180ºC

Put dates in bowl and pour over hot water, leave to soak for about 30mins, or until slightly softened. 

Blend to form a thick paste (or just mash with a fork). Mix in the bicarbonate of soda.

Whisk the dairy free spread and sugar until light and fluffy.

Whisk in the egg replacer mixture.

Whisk in flour, baking powder, and mixed spice.

 Fold in the date mixture and chopped apple.

 Pour into a greased lined tin (I used a 15cm square tin for this quantity).

 Bake for 30-35 minutes, until just firm to the touch.

Meanwhile, make the sauce by slowly dissolving sugar, dairy free spread and 100ml oat cream in a small pan. 

Simmer slowly until thickened.

Add the rest of the oat cream and mix well.

Cut cake into squares/slices, pour on the toffee sauce or serve with oat cream or dairy free ice cream.