Chocolate Fig Brownies

Healthy Food Guide Magazine published a selection of gluten free goodies in the February 2014 issue. They all looked tasty, but as the only nut free one, this is packed lunch friendly. They looked squishy and sticky, like any good brownie should be (I always find GF brownies disappointingly cakey) and looked easy to adapt. So, here goes...

125g Dairy and Soya Free Spread (Pure/Vitalite)

40g Cocoa

140g Light Muscovado Sugar (or caster sugar)

125g Dried Figs (about 7 figs), chopped very finely

120mls Milk Substitute

125g Wheat Free Self Raising Flour

1/2 tspn Baking Powder

(Icing Sugar to dust - optional)

Put chopped figs, spread, sugar and cocoa in a bowl and microwave until spread melted (or stir in a pan over a gentle heat). Sorry, no pictures of this bit, only decided to post it half way through making...

Stir well to form a thick paste.

Add the milk substitute and stir again.

Put the flour and baking powder in a bowl.

Pour on the chocolate mixture.

Fold in until well combined.

Pour into a greased lined tray (about 16x28cm).

Smooth out evenly.

Bake at 180ºC for 20-25minutes until slightly risen and firm to the touch.

Cool in the tin (if you can resist the chocolatey smell wafting through the kitchen).

Cut into 12-18 brownies and lightly dust with icing sugar to serve.

Try adding chocolate chips for a more decadent brownie.

Easter Biscuits

I love this time of year (as long as the sun is shining!), the garden is full of wild flowers, the pear and apple trees are covered in blossom, and boys are spending more time outside. This means they are using up more energy and I have the continued battle to try to keep weight on them (wish I had their problem!). 

Version 1

Easter biscuits are another favourite of mine. I love a good crunchy biscuit and the addition of a citrus tang and a bit of spice makes it all the better. But, just because a recipe says candy peel, or currants or something else your little monsters don't like, don't be put off trying, make the recipe your own. Swap the spices, or leave them out altogether. Use dried fruit your child will eat (dried cranberries, blueberries, cherries etc), or don't add fruit at all. 

I've made 2 batches this year, one adapted from this months Waitrose magazine (version 1) and the other from my trusty Good Housekeeping cookbook from the 70's (version 2). I can't decide which I prefer, so have posted both… For both recipes, I did a straight swap with the flour to wheat free and instead of the egg, used milk substitute. I had meant to make some cranberry ones, but, while I shouldn't complain about having a husband who puts away the shopping, I've looked twice and can't find the dried cranberries I bought last week anywhere! 

I only made half quantity, so if you want more biscuits, just double up the quantities below.

Version 1 (made about 18 x 5cm rounds)

110g Dairy and Soya Free Spread

60g Caster Sugar, plus extra for sprinkling

1/4 Lemon Zest

2 1/2tbsp Milk Substitute

175g Plain Flour or Wheat Free Plain Flour*

25g Ground Almonds (try ground rice or polenta for nut free)

1/4tsp Baking powder

3/4tsp Mixed Spice

1/4tsp Ground Cinnamon

25g Mixed Peel

50g Currants 

Version 2

Version 2 (made 12 x 5cm rounds)

100g Dairy and Soya Free Spread

30g Caster Sugar, plus extra for sprinkling

2tbsp Milk Substitute

100g Plain Flour or Wheat Free Plain Flour*

1/4tsp Mixed Spice

1/4tsp Ground Cinnamon

1/2tbsp Mixed Peel

2tbsp Currants 

*If you're using wheat free plain flour, the blend can make a difference e.g. Orgran and Bob's Red Mill are more absorbent then Dove's Farm flour. If your mix seems a little sticky, leave to rest for 5 mins and if still sticky, add a little more flour.

Whisk the spread and sugar until pale and fluffy.

Add the milk substitute and whisk again until combined.

Add all the other ingredients and mix well.

Knead lightly and form a smooth ball.

Flatten slightly on a lightly floured surface.

Roll out to 3-5mm thick.

Sprinkle with extra caster sugar.

Cut into rounds.

Bake at 180ºC for 15-20 mins.

Cool on a wire rack (my oven is a bit dodgy at the moment and not cooking underneath, if your's are not crispy enough either, just put them back in the oven for another 5 minutes upside down)

Sour Cream Rhubarb Squares

I have a lovely rhubarb plant tucked away in a corner of my garden. I'm a fair weather gardener and only grow plants that need minimal input and this plant has needed even less than most. I obviously bought a pot of rhubarb with the intention of planting it and never quite got round to it. The pot has cracked away and a mound of rhubarb sits on top of a scrubby bit of grass between the raspberries and a shed. Despite it's complete neglect, every year it supplies us with vast quantities of the stuff.

I had a quick browse earlier for something to do with today's harvest and found this recipe for Sour Cream Rhubarb Squares on the BBC Good Food website. It only used 1 egg, so looked pretty simple to adapt. I couldn't bring myself to use that quantity of sugar though and quite like the sharpness of rhubarb. If you want something a little sweeter, you can always increase the sugar.

Topping

15g Dairy and Soya Free Spread

50g Caster Sugar (I didn't have any, so used Muscovado, giving darker colour)

1tsp Ground Cinnamon

75g Chopped Nuts (optional) or Oats - I used almonds

Cake

85g Dairy and Soya Free Spread

150g Dark Muscovado Sugar (or other sugar, just won't get the dark colour on the cake)

4tbsp Dairy Free Cream

210g Wheat Free Plain Flour (225g if using plain flour not GF)

250g Dairy Free Cream - I used Almond, but would work with Oat or Rice Cream

2tbs Lemon Juice

1tsp Bicarbonate of Soda

1 1/2 tsp Baking Powder

300g Rhubarb

To make the sour cream, measure out the dairy free cream, add the 2 tbsp lemon juice, stir and leave for 5-10mins.

Chop the rhubarb into 1cm chunks. I used 3 medium sized stalks from the garden, but you may need a few more of the thinner shop bought ones.

In another bowl, melt the spread for the topping. 

Mix in the sugar, cinnamon and nuts and set aside.

Weigh out the sugar, spread and 4tbsp of dairy free cream into a large bowl.

Whisk together until light and fluffy.

Add the flour, bicarbonate of soda, baking powder and half the sour cream.

Mix well.

Add the rest of the sour cream and mix again.

Add the rhubarb.

Stir in.

Pour into lined tin (I think mine is about 20x25cm).

Spread out evenly.

Sprinkle over the spiced nut mix.

Bake at 180ºC for 35 minutes.

Leave to cool for 20 minutes before cutting into squares.

Great on it's own, or with suitable custard, cream or ice cream.