Recipes

Squishy Strawberry Cake

strawberry cake gf jpeg.jpgHere's a little gem which popped into my inbox this morning.  It hails from Smitten Kitchen a favourite website of mine.  But according to the author, the original recipe comes from Martha Stewart.  Well I've done very little in the way of adapting this into a gluten free version, substituting the flour with gluten free flour, adding some ground almonds and a spoonful of creme fraiche.  I've got to tell you folks, this is a fabulous cake, moist and flavoursome and jam packed with little morsels of strawberries.  The perfect cake to make when strawberry season hits us which in our neck of the woods is in about a weeks time. 

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Strawberry Sorbet

Another Gluten-free cooking for kids recipe

Here's a very simple recipe for sorbet, which is perfect for this time of year when fresh strawberries are at their peak and abundant.  We live just down the road from a Pick Your Own farm and there is always great excitement when the sign goes up.  We go out picking, eat far too many  and bring back far more than we need.  This sorbet is a good way to use up some of the glut, but be warned, it's not a great keeper.  A few days in the freezer is about it's limit.  So the recipe I am offering makes a smallish amount, certainly enough for 4. This sorbet is beautifully fruity and light and is just the thing to follow after a summer barbecue.  If you have an ice cream maker, you can do it all in one go.  If not the food processor method works just as well.Ruthie with strawberry sorbet jpg gf.jpg

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Luscious Lemon and Raspberry Bars

Citrus, lemon, squidgy, moreish, great with an Espresso or a strong cuppa

Here is a recipe from my baby sister, Dalia. These lemon bars always get rave reviews. They are light, lemony and really delicious. 

 

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'Malt' Loaf Homage

Another Gluten-free cooking for kids recipe

A few days ago, Carly Talbot of gutenfreeb.com asked if anyone had a recipe for a gluten free version of a malt loaf. A malt loaf uses barley malt and barley flour, both of which are not gluten free.  To get the required squidgy, stogdgy texture and the malty flavour some improvising would be required.  I was keen to have a go.  

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If you are into malt loaf, then you will probably recognise the brand Soreen.  This is a quintessential English/British brand, makers of the original malt loaf.  Although I have seen it on the shelves with it's distinctive packaging,  I  admit, I have never actaully tried it.  Apparently you slice off a thick wedge and slather it with butter and wash it down with a strong cup of tea. A very British experience and a bit of an acquired taste.  

Well I tried it and I like the deep treacly flavour and the saltiness that comes from the malt.  The texture is a bit rubbery and reminds me of a bread that's gone badly wrong. So whilst not a traditional copy of the original,  my version has the deep caramely overtones and an earthiness similar to the original, but the texture is more like a moist tea bread.

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Hot Cross Buns

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 You are going to love these.  The texture is light and springy and they can stand shoulder to shoulder with their gluten equivalents with their little bun faces held up high. 

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Yorkshire Puddings

 yorkshires in the pan 2 gf.jpgThe most requested gluten free recipe is without a doubt Yorkshire Puddings.  Here's a simple recipe which yields great results time after time.  

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Chocolate Gingerbread

Another Gluten-free cooking for kids recipe

A great gingerbread cookie for your gluten free repertoire. It holds up well to decorating and unusually for gluten free cookies, it's a good keeper. If you have time, rest the dough for a day or two to mature the flavour.

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Buttercream Icing

This is the holy grail of icing.  It's really simple and uses all of 4 ingredients.  The key is using good quality unsalted butter.  You don't need anything fancy, but don't go for the bottom end of the market.  I use Lurpak unsalted when possible, but most of the supermarket butters are fine too.  The one to definately avoid is Anchor butter  It just doesn't cut the mustard.  For those of you avoiding dairy you can try using one of the dairy substitutes like Pure Sunflower, but to be honest you won't get that lovely buttery taste.

 

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Lovely Little Cupcakes

jubilee mini cupcakes 200 gfJPG.jpgHere is a work horse recipe from my book The Gluten Free Cookbook for Kids.  It's my all time go to recipe whenever a cupcake is required.  I've made a few changes since the book was published which I am happy to share with you.

For children's parties I like to make the tiny little bite size cupcakes as I find kids are more interested in the icing then the cake.  If these are for adults, then make the standard size.

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Cheesey Snakes

These are a little like cheese scones, only much lighter and tastier.  They are one of the top recipes in my book The Gluten Free Cookbook for Kids. 

This recipe is really easy and one which children enjoy getting involved in. The cheesy snakes make great breakfast food and are also perfect as an after school snack. They are at their best straight out of the oven, but you can also freeze them.  I usually wrap a few of these in foil and keep them stashed away in the freezer. You can pop them straight into a hot oven, conveniently wrapped in their little foil overcoats and they will be ready to eat in about 15 minutes.
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Mrs J's Molasses Cookies

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Here is a recipe from my first book The Little Red Barn Baking Book.  This recipe was one which has very happy memories, eating cookies at my best friend's house after school, whilst doing our homework. Mrs. J, was my friend's mum.  I've been wanting to make a gluten free version for a while, and I am pleased to tell you, they are as yummy as i remember them.  Crispy on the outside and soft and chewy on the outside, with just the right amount of spice. 

The picture was styled by Ruthie, and features Ratty, Panda, Rabbity and if you look very closely a small cat, whose name escapes me.  They are settling down for some cookies and milk.  And yes, these cookies are pure bliss dunked in milk.  Those cuddlies sure do know how to live. Enjoy!

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Lumpia

Another Gluten-free cooking for kids recipe

The best lumpia ever.jpg gf.jpgLumpia is a type of spring roll, served as a snack in Indonesia.  Unlike spring rolls, this version of  lumpia is not fried.  The ones made by Muthiah are a bit like eating a very soft, velvety, crepe surrounding an intense savoury filling.  Lucia, who has never been to Indonesia, pronounced them the best lumpia ever.  I've not been to Indonesia either, but I can say, I love lumpia!  I love lumpia.jpg gf.jpg 

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Mei Goreng

mei goreng.jpg gf.jpgThis recipe comes from our good friend Muthiah who very kindly has adpated the recipe to be gluten free.  This is an Indonesian dish, which is a meal in itself, containing  noodles, meat (either beef or chicken), prawns, vegetables and egg.  As most good cooks, Muthiah's approach to cooking is to adjust the recipe as she is making it, knowing when to add a little bit more or a little bit less.  I've tried to write down as clearly as I can amounts required, but I think it will be as Indonesian tradition dictates, for the individual to add their own little touches.  This makes a great supper dish, or as part of a buffet.  In our household we have it for breakfast and although it takes a little bit of time to prepare, it is well worth waiting for.

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