recipes for healthy living

Tag: gluten free,

Blueberry and Orange Oat Muffins

Blueberry and Orange Oat Muffins

A moist delicious soft crumb muffin which is gluten free and low GI thanks to the oats. Really filling and a much lower sugar muffin than normal. This is such an easy recipe that you can start the kids baking with this one.


200g Gluten Free Flour- (or you can use my mix recipe which is below)

100g Oats

50g Ground Almonds

2 tsp baking powder

2tbsp poppy seeds

1 tsp ground cinnamon

100gr sugar

Zest and juice of 2 oranges

2 eggs

100ml sunflower oil

125g blueberries

Oven at 170C

Makes 12                 

 Mix the dry ingredients together.

Whisk the eggs with the zest, juice and oil.

Pour into the dry ingredients and mix well to combine.

Stir in the blueberries.

Divide across 12 cup muffin tin lined with paper bun cases.

Bake for about 20 minutes until golden and cooked through.


Gluten Free Flour Mix 2, 2, 1+1

This mix can be put together using the ratio 2, 2, 1 + 1

2 cups of rice flour – you can use white or brown

2 cups of corn flour

1 cup of ground almonds

1tbsp xanthan gum

Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.


Gluten Free Sesame Seed Bread


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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

Banana Loaves with chocolate chips


Gluten Free baking can be a challenge at times – sometimes the end result is a bit dry. The banana in these makes sure that doesn’t happen, just make sure they are really ripe before using. This is a super easy recipe and versatile, throw into a loaf tin or muffin cases if you are in a real hurry. They are beautiful just out of the oven but equally delicious when cool with a coffee or a cup of tea and actually it is a great recipe for little bakers to make on their own.  In our case, they are the perfect sweet treat after  Eva has bounced on the trampoline for the afternoon….. I just try and make sure I’ve done my time in the gym before having some as I want to make sure I have earned the extra calories which will come from these delicious but sadly not calorie free sweet treat.

Makes 1 large loaf or 12 large muffins

Oven at 180C

100gr light brown sugar
8oz almond meal
6oz rice flour
2 tbsp cornflour
2 tbsp polenta (omit if you dont have it, not essential)
1 tsp xanthan gum
1 tsp salt
2 tsp baking powder

4 eggs
6 ripe bananas mashed
2 tbsp coconut or vegetable oil
t tbsp nutella
2 oz dark chocolate chips 70% preferably

Combine the dry ingredients and give them a good stir to combine.
Mash the bananas and add the oil ,nutella and eggs and mix well.
Make a well in the dry ingredients and add the wet and mix well to combined to a smooth batter.
Pour into greased loaf tin or into muffin cases, sprinkle over the chocolate chips and bake until a skewer comes out clean – 20-25 minutes for the muffins, 1 hour for the loaf tin.
Turn out of the tin after a few minutes to cool.


Mini Plum Cakes with Roasted Orange Ice Cream

While I usually try not to post 2 dessert recipes in a row I couldn’t help myself with this one. It is just so good. The spiced plum cakes are gluten free and work so well with juicy ripe plums and teamed with orange ice cream is a match made in heave. Let’s face it, I do know that not many people can be bothered making ice cream but I have not seen roasted orange ice cream anywhere, it really is very straightforward to make so Please Please do try this, I hope you can hear me say!… This will be amazing at Christmas with plum pudding or any of the other rich desserts eaten at that time of year. For a fruit which I think is somewhat underrated it really comes up trumps in this recipe.



Spiced Plum Cakes

7oz almond paste
1/2 banana
1 egg and 1 egg yolk mashed
2 tbsp almond meal
1/2 tsp ground mixed spice
1/2 tsp salt
3tbsp butter melted
2 ripe plums
1tbsp coconut palm sugar

Quarter the plums and remove the stone
Slice each in half and place in a bowl with the coconut palm sugar and leave to soften for a while

Beat the almond paste and banana well
Add the eggs and beat well and scrape down the bowl to ensure it is all incorporated.
Whisk the almonds meal, salt and spice together then with a mixer on a low speed add the melted butter and the spiced flour mix to the bowl and mix well until smooth and there are no lumps.
Chill the batter for an hour.
Preheat the oven to 170C
Grease a 12 muffin tin or silicone financier mold if you have it
If you have a piping bag use it to pipe the batter into the tin up to half way, otherwise just spoon in.
Press 1 or 2 plum wedges into the batter and bake for about 20 minutes until they are set and golden brown
Cool for a few minutes in the pan before removing. These are delicious as they are or especially good with the ice cream below.

Roasted Orange ice cream
2 oranges washed quartered but not peeled
480gr milk
480gr cream
120gr sugar
6 egg yolks

Oven at 200C
Line a baking sheet with foil, lay a rack on top and place the oranges quartered on it
Roast them until the skins are blackened – turn them after about 20 minutes and this will take about 40 minutes total time.
Cool them then blend with half the milk
Pour this mixture into a pot with the rest of the milk, all the cream and 50gr of the sugar
Whisk the egg yolks with the sugar until they are light and fluffy
Heat the milk mixture over a medium heat until it is beginning to bubble at the edges
While whisking the eggs, pour about half the milk into them whisking all the while until everything is blended well and there are no sugar lumps
Keeping it off the heat, add the egg mixture back into the rest of the milk until combined. Using a wooden spoon with a flat edge, stir this over a medium heat until the mixture is all warm and starting to hold on the back of the spoon without running off. (Temp will be 180F). It should look thicker.

Turn off the heat, strain the mixture and set it over an ice bath. Stir from time to time until cool and you can cover and put into the fridge overnight before using your ice cream maker or putting it into the ice cream maker once cool and churn as directed.

Apple and Almond Tray Bake with Glazed Blurberries

So I’m not working yet it seems like I have no time to post new recipes !! who knew there was so much out there to occupy my free time… The last 2 months have flown by and I couldn’t honestly tell you what I do every day, apart from lots of cooking (note to self, you have to actually publish the recipes), working out, meeting friends and you know all those little house projects that have been waiting so long for you to to get to, if you only had the time…. Well I still haven’t got to them :-), And to answer again, No I don’t regret my decision, Yes I’m having a great time, and NO, I HAVE NO PLANS FOR WORK, CURRENTLY…. 🙂

Now that’s off my chest, here is a list of everything I have been cooking, testing and tweaking…just to prove that I’m not actually watching lots of day time TV … and a recipe for you to try based on delicious Irish Autumn Apples. So lately we have been eating
Spiced Baked Ham
Chicken Parmigiana
Baked Courgette Fries with Red Pepper and Paprika Aioli
Slow cooked Brisket
Oat and Protein Pancakes
Crystalised chocolate nuts
Orange Financier cakes – All my cakes and cookies are GF lately
Chunky Chocolate Oat cookies (GF)
Roast Orange Ice Cream with Plum Tarts (GF)
Apple and Almond Meringue Cake with glazed blueberries (GF)
GF Crusty Bread
Raspberry Souffles
Flapjacks Recipe #3 and Cranberry and Chocolate Chip Muffins.



Apple and Almond Meringue Tray Bake with Glazed Blueberries- Gluten Free

This is equally at home baked as a cake in a round cake tin and serves 8 or so

300gr whole almonds
200gr pureed apples
4 eggs separated
100gr castor or coconut palm sugar
70gr almond flour
zest of 1 lemon
Pinch of salt

Oven at 160C
Line a 24cm round tin or a 30 by 20 by 5cm tray bake with parchment paper;
Chop the almonds finely (but not to flour) in a food processor
Mix the egg yolks with 50gr sugar until light and creamy
Add the lemon zest, salt, almond flour and pureed apples
Whisk the egg whites and 50gr sugar into stiff peaks
Loose the apple mixture with a tablespoon of the meringue then carefully fold in the rest trying not to loose to much of the air
Pour into your prepared tin and smooth the surface
Into the oven for about 50 minutes until golden brown and cooked through
Cool in the tin for about 15 minutes then remove to fully cool
Serve with some blueberries glazed on the pan with water and a spoon of sugar
Delicious and I hope you think so too!.

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