recipes for healthy living

Tag: gluten free,

Multi Grain Gluten Free Bread

Multi Grain Gluten Free Bread

I love bread, my other half calls it my drug of choice, the trouble is I don’t work well with Wheat. Coupled with the intense memories I have of baking bread with my mum means that I find it very hard not to bake and eat bread. Hence my search for the perfect gluten free home made loaf. This is a good gluten free recipe, it makes a nice bread and is even nicer toasted and piled with lots of butter makes a lovely start to the day coupled with a really good coffee!. Note the 2 Tsp of salt in the recipe as I find that shop bought gluten free bread tends to be low on flavour.

Multi Grain Gluten Free Bread
Makes 1 Loaf
Oven at 200C

1 tsp each Chia and Flax Seeds
2fl oz boiling water
4oz oat flour (Ground oats)
4oz Ground almonds
21/2oz buckwheat flour
9oz Gluten free plain flour
1 tsp dried Milk powder
1 1/2 tsp dried Yeast
1 tbsp sugar
2 tsp salt
2 free range eggs
2 tbsp cider vinegar
8floz warm water

Stir the boiling water into the chia and flax seeds until they have formed a thick gel
Set aside
Add the flours, milk powder, sugar. salt. yeast into a bowl and whisk gently to aerate
Whisk the eggs with the vinegar gently
Pour the eggs into the flour, together with the seed gel, and the milk and stir to form a wet dough
pour into an oiled bowl, cover the bowl with cling and leave aside in a warm place to rise for 2 hours (it wont rise hugely so don’t be
Shape into a loaf and place on a baking tray lined with baking paper. Cover and leave for 30 minutes.
Bake for 30-40 minutes until golden brown and cooked through.
This is delicious toasted and my favourite is with boiled eggs and Avocado.

Gooey Brownies with White Chocolate Chunks

Brownies with White Chocolate

When you bake brownies, they should be intensely chocolatey, totally Gooey, bordering on under cooked when you take them out of the oven. The great thing about all brownie recipes is that you can change out the flour for gluten free flour and not have to worry about needing to add anything else to the recipe. These ones because they are made with cocoa powder also have a delicious crust on the top

i always keep a batch of these in the house for the weekend – adults and kids love them and when I promise to dish them up paired with vanilla ice cream, well the kids will do almost anything for you.. homework, housework, cleaning the bird cage… I even made some extra for my other half to bring to the gym but he had eaten them before he could get them there!… Don’t say I didn’t warn you – remember – Don’t eat them all, course now that I’m not in work I have no where to bring the extras 🙂

Makes about 18 Browmies

Chocolate Brownies with White Chocolate Chunks
Oven at 170C

4oz butter
4 eggs
12 oz gluten free flour
3 oz cocoa powder (Please get the best quality you can – It’s worth it)
2 oz coconut palm sugar or caster sugar if you cant get it
2 oz white chocolate chopped

Sieve the flour and cocoa powder together
Cream the butter and sugar until very light and fluffy
Alternately beat in the eggs with the flour mixture until fully incorporated
Fold in the chocolate chunks
Pour into a greased parchment lined tin and smooth out
Bake for 20 minutes – turn them around half way through
Let cool and cut

Lemon Pistachio Cake with Yoghurt & Fruit Compote

We are just back from 2 weeks in beautiful Croatia, we spent it in Istria, which feels very Italian and is therefore close to my heart. From stunning old squares and shaded alleyways to beautiful Venetian style houses there is plenty to enjoy and sampling the wine, olive oil and cheese was part of the fun. Cafe culture is also a strong part of the lifestyle and I loved having some timeout drinking an espresso and people watching….. and sure you would have to have something to go with it, wouldn’t you?. This cake is inspired by the tastes and flavours of the area, filled with lemon zest and with a beautiful colour courtesy of the pistachios. I always say, if you are going to have some cake, make it a good one, no sense in wasting the calories on processed refined baked goods. Make it yourself and you control the quality of ingredients going in to it. This one has not too much sugar and as it is made with gluten free flour perfect if you don’t work well on wheat. I make the pistachio flour by blending pistachios and sieving to remove any bigger pieces of nuts.

Then as I have said before bring the cake into work and you won’t be able to eat too much of it! 🙂
pistachio lemon cake

Lemon Pistachio Cake with Yoghurt Fruit Compote

8oz unsalted butter
zest of 1 lemon
1 tsp vanilla extract
1/2 cup pistachio meal
3/4 cup gluten free plain flour
1/2 cup sugar
1 tsp GF baking flour
4 eggs

Oven at 150C
Mix the flour and pistachio meal together.
Grease spring-form tin well and line base with parchment paper.
Beat butter and sugar until really smooth.
Add vanilla and zest and beat to combine.
Alternately add eggs and pistachio meal and flour mix.
Add the baking powder and give a final beat to combine but don’t over beat.
Pour into greased lined spring-form tin and bake at 160C for 40 minutes until a skewer comes out clean
Serve with some yoghurt and fruit.

Escalope of Chicken – a family summer favourite

I have been told that this is the tastiest chicken recipe ever full with full on flavour and a bonus for these lovely summer evenings is it’s really easy to prepare. Most recipes for this cook the chicken fully on the pan in oil but I just do this to make the crumb topping golden then I finish the cooking in the oven which is much healthier and yet still delicious.

chicken escalope II

Serves 4
4 chicken breasts, skin off
100gr fresh breadcrumbs, I always use gluten free
3 tbsp grated parmesan
zest of 1/2 lemon
25gr pine nuts
2 tbsp chopped flat leaf parsley
3tbsp plain gluten free flour
1 egg
100ml milk
2 tbsp rapeseed or coconut oil

Oven at 180
Place chicken between 2 pieces of cling and bash until nice and flat
Combine the breadcrumbs herbs lemon zest and pine nuts and season well
Place flour on a flat plate
Whisk egg and milk together
Put milk and breadcrumbs in separate wide bowls
Heat oil in a medium hot pan, meanwhile coat chicken in flour then dip into egg milk mixture then dip into the breadcrumbs
pressing well to coat each side
Place on a plate and repeat with all the chicken
Cook the chicken in the pan for 1 minute each side until the breadcrumbs are golden
Place on a flat baking tray and into the oven to complete the cooking
Serve with a rocket salad and lemon wedges


garden 2015

Summer Fruit with Shortcake

This is such a simple summer dessert but really elegant and delicious. The shortcake works really well made with gluten free flour and is there anything simpler or more delicious than a bowl of summer fruit?. The red wine syrup is amazing with the flavours of star anise, clementine and vanilla and works really well with meringues or a fruit parfait.

OO&L Mixed Berries and Shortcake

OO&L Mixed berries

Shortcake Rounds
100gr plain flour
50gr cornflour
100gr unsalted butter
50gr caster sugar
1oz flaked almonds

Oven at 160C
Mix flour and cornflour together.
Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to come together.
Knead lightly until the mixture forms a smooth dough.
Press flat, wrap in cling and place into the freezer for about 30 minutes
Tip into blender and blend to breadcrumnbs
Tip into baking tin and press flat – cover with some cling film and use a rolling pin to really flatten
Chill until firm then bake in a preheated oven for about 20 minutes until a very pale golden colour. Mark into circles with a cutter then return to the oven for a final 8 minutes until golden brown
Leave to cool for a few minutes before carefully lifting off onto a wire rack to finish cooling.

Red Wine Syrup
.5 bottle full-bodied red wine (Malbec, Zinfandel, Barbera, Cabernet Sauvignon, or Rioja)
2/3 cup sugar
1 star anise
1 cinnamon stick- broken
1/2 vanilla pod split and seeds and all put in with the wine
Few centimetres of orange or clementine peel

Add everything to a medium pan and heat over medium high. Stir from time to time until the sugar has dissolved then cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Pour through a sieve into another container to cool and store in the fridge until needed.

To serve
Add some summer fruit of choice into a bowl and top with some of the syrup
Cover with circle of shortbread, top with some icing sugar and serve immediately

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