Strawberry, nectarine and walnuts bake

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A confession: I have been looking for gluten free recipes as of late. Apparently, i am gluten intolerant  according to my doctor. Considering I am also lactose intolerant, this is making my breakfast more and more difficult. Even muesli *may* be an issue –  especially if you live in the country who invented the thing and swears by it. But, one manages to find alternatives and eventually find happiness in dishes like this. For sure there is life beyond gluten…

Strawberry, nectarine and walnuts bake  (adapted from a recipe found in the Minimalist Baker blog)

Ingredients

  • 4 cups strawberries and nectarines, cut into bite-sized pieces
  • 1 cup (app 85g) oats
  • 1/2 cup (app 45g) almond meal
  • 1/2 cup roughly chopped pecans
  • 1/4 cup (app 50g) of light brown sugar
  • pinch sea salt
  • 60g of cold butter
  • Plain yoghurt to serve

Method

Preheat oven to 180oC  (350cF).

Butter and flower a baking dish.

Chop the fruit in big chunks. Reserve.

Put the dry ingredients in a bowl and mix them until the butter is well incorporate (probably best done by hand).

Put the fruit in the previously buttered dish, making sure it well spread. On top of it, add a layer of  the flour and butter mix

Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Let it cool. Serve with a dollop of yughurt

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Buckwheat cheddar soda bread

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Maybe not the real soda bread, but still a very good version it. Actually, perfect to eat with a bowl of soup or with some salad.

Buckwheat cheddar soda bread (adapted from Dan Lepard’s column in the Guardian).

Ingredients 

  • Makes one large loaf
  • 300g buckwheat flour
  • 50g potato flour (potato starch; i used potato mash flakes)
  • 50g unsalted butter, softened
  • 2 tsp gluten-free baking powder
  • 3 tsp mustard powder or curry powder
  • 125g strong cheddar, coarsely grated
  • 2 medium eggs
  • 50g low-fat yoghurt
  • 200ml cold milk

To finish
Extra cheese
Poppy seeds
Buckwheat flour

Method

Put the buckwheat and potato flours into a bowl and then rub in the butter. Add the baking powder, mustard powder and cheddar and toss through well.

Beat the eggs, yoghurt and milk together , then pour the mix on the dry ingredients and stir well to a soft dough. Line a baking tray with nonstick paper and spoon the mixture on as one big lump in the middle. Dust the top with buckwheat flour then pat it into a rectangle about 3cm high.

Cover the top with more grated cheese and poppy seeds, cut with a knife into 8-12 pieces, then bake at 220C/200C fan/425F/gas mark 7 for about 20 minutes until the cheese on top begins to brown. Remove from the tray and paper and leave to cool on a wire rack before serving.


Gluten-free carrot coconut spiced cake

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Can gluten free cake be as good as “normal” cake? Well, it depends… in this case, it was. It is also a very long list of ingredients to make it taste like and feel like cake. Worthwhile the effort? Well, yes. It was pretty good cake, with a unusual texture. The beasts My lovely co-workers had it all in a single meeting… I still have to let them know this was a specially healthy version of what they usually get…

Carrot cake (gluten free; adapted from Dias com Mafalda blog)

Ingredients

  • 100g of brown or unrefined sugar
  • 100mL of vegetable oil
  • 1 teaspoon of vanilla essence
  • 3 slightly beaten eggs
  • 3 grated carrots
  • 1 grated apple
  • 100g of crated cocunut
  • 100g raisin
  • the zest of one orange and 1 tablespoon of orange juice
  • 175g gluten-free flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 of powdered clove.

 

Method

Grease a loaf tin and preheat the oven to 180oC

Combine the sugar, oil, vanilla and eggs with  wooden spoon. Fold in the grated carrots, apple and coconut together with the raisins, the orange zest and juice. On top of this mix, sift the flour, the spices, baking-powder and baking soda.

Put the batter in the tin  and transfer to the oven. Let it bake for about 20min. Test with a knife before taking it out – it should come out dry.

Take it out from the tin while still hot, and let it cool down before serving.


Bacon eggs and cheese muffins

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The last thing I was expecting was seeing bacon muffins offered as a “healthy option packed with protein”. Specially, when I classified them as totally unhealthy, but worthwhile the risk about 3 years ago. Well, it is gluten free, after all…  In any case, an excellent make ahead dish for brunch, lunch or keep the beasts lovely colleagues happy, motivated or blissfully unaware of the sky falling down their heads challenges.

 Bacon eggs and cheese muffins (adapted from Our Nourishing Groots)

Ingredients

  • 12 eggs
  • 350g of bacon, chopped and cooked
  • 180g of Gruyere (or other sharp)  cheese, shredded
  • A pinch of dried basil and oregano
  • salt and pepper to taste
  • 80g 0f Parmesan cheese

Method

1. Preheat the oven to 175oC

2.  Heat a large flat frying pan until is piping hot. Lay out the chopped bacon strips so that they are not overlapping but generally fill the pan. Cook the bacon on its own grease. When they are translucent, remove them from the heat and reserve.

3. In the meanwhile, stir together the 12 eggs whole eggs.  Add the cooked bacon and the grated Gruyere cheese. Season with salt and pepper. Add the oregano and shredded basil.

4. Line the muffin tray with paper liners. Ladle the muffin mixture and sprinkle with Parmesan cheese.

5. Bake for 25 minutes, or until puffy and slightly browned on top. Remove from oven and let cool for about 15 minutes on a wire cooling rack. Loosen the paper cups with a butter knife and lift out of the muffin pan.

6.Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.


Almond cake

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A couple of years latter, with a different camera and the right almond meal… St James cake, take 2.  Also, it  doubles up as my birthday cake. A far cry from the formidable cakes years of the past few years, but still  a sophisticated, luscious and  almondy affair to put on the table with a glass of prosseco.

Almond cake (adapted from Ferran Adrià’s The Family Meal)

Ingredients

  • Baking spray or butter and flour as required
  • 3 large eggs
  • 150g of sugar
  • 150g of almond meal (make sure you are using the off white mixture, made with pealed almonds)
  • 1 pinch ground cinnamon
  • Icing sugar as required

Method

1. Preheat the oven to 180C. Coat a baking tray with baking spray (or butter and flour). It has to be a large one,  like  a 40 cm round one)

2. In a large bowl, beat the whole eggs and the sugar until you have a pale yellow foamy mixture

3. Add the the ground almond and the cinnamon to the egg mixture. Fold it slowly in the same direction with a wooden spoon, until you obtain a fluffy and airy mixture.

4. Pour the mixture in the tray (it  should be must be about 1.5cm deep)

5. Put in the oven for about 20min, or until golden brown. Make sure it doesn’t stick to the sides of tray when you take it out of the tray.

6. Sprinkle icing sugar on top of it before serving.