Gluten Free Shortbread
Ready in 50 minutes
Lovely yummy shortbread just great for my son who has a wheat intolerance and my daughter who is a vegan. Very easy to make and you can add hazel nuts for a special treat.
- 250 grams of Nuttelex margarine or other dairy free margarine ( you can use standard Butter or Margarine if you desire)
- 1/2 cup caster sugar – You can replace this with the Xylitol Sweetner to make it healthier for you
- 1 teaspoon vanilla
- 2 1/4 cups gluten free plain flour
- 1/4 cup ground rice or rice flour
- optional 1/2 cup chopped hazelnuts – If you just want the taste of the hazelnut a good one to try is a few drops of the Hazelnut Stevia
Prep: 10 minutes |Cook: 40 minutes
1. Preheat oven to 170 degrees C. Cream margarine, vanilla and sugar till pale and sugar is dissolved.
2. Mix flours together then add to sugar mix, stir till combined.
3. * Add nuts at this stage, if using.
4. Turn out onto floured bench and knead until smooth ball.
5. Press into lined lamington tin and cut into squares.
6. Bake in preheated oven for 35 to 40 mins till pale golden.
7. take from oven and re cut the squares while hot. Cool in tin.
8. Dust with icing sugar.
Easy Peasy Healthy Fruit Cake (Gluten Free)
Ready in 55 minutes
This throw together” fruit cake is not a decadent fruit cake but is scrumptious nonetheless. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick easy cake for surprise guests. You could literally throw this together and be chowing down in under an hour.
• 500gms mixed dried fruit
• 1 (425 gm) tin sliced mango in natural juice (not sugared syrup)
• 2 organic eggs
• 1/2 cup filtered water
• 1/2 cup white rice flour
• 1/2 cup brown rice flour
• 1/2 cup potato flour
• 1 tsp xanthan
• 1 tsp gluten free baking powder ( we sell 1 lb and 100 g of this )
• 1 1/2 tsp baking soda ( we sell 1 lb and 100 g of this )
• pinch of sea salt
Prep: 10 minutes |Cook: 45 minutes
1. Preheat an oven to 160 degrees C
2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
3. Bring to the boil and simmer just for a minute.
4. Sieve the flours, baking powder, baking soda, xanthan and salt together.
5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
6. Place in a greased round tin lined with baking paper.
7. Bake for about 45 minutes to an hour until a skewer comes out clean.
Tip : The magic ingredient in this recipe is the mango. Try to purchase mango tinned in natural fruit juice instead of sugar syrup. If you can’t find this tinned mango, you could always use fresh or frozen mango with a 1/4 cup of organic apple juice.
GINGERBREAD COOKIES (GLUTEN FREE)
Recipe by dizzydi
|PREP TIME: 1 hr 15 mins||TOTAL TIME: 1 hr 30 mins|
|SERVES: 30||YIELD: 30 cookies|
ABOUT THIS RECIPE
“A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!”
- 2 cups gluten-free flour
- 1 teaspoon baking powder ( we sell 1 lb and 100 g of this )
- 1/2 teaspoon bicarbonate of soda( we sell 1 lb and 100 g of this )
- 1 teaspoon cinnamon( we sell 1 lb and 100 g of this )
- 2 teaspoons ground ginger( we sell 1 lb and 100 g of this )
- 1 pinch salt
- 1 egg
- 125 g butter
- 1/4 cup golden syrup
- 1/2 cup brown sugar
- In a bowl cream the butter and brown sugar.
- Add golden syrup and egg and mix till combined.
- In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
- Mix together and then refrigerate for 1 hour.
- Remove dough from refrigerator and place onto a floured surface and knead lightly.
- roll out to 5mm thickness and then cut into shapes using cookie cutters.
- Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
- Leave to cool on trays for 5 minutes then transfer to cooking racks.
- when cool ice with royal icing or any hard setting icing
Gluten Free Christmas Fruit Mince tarts
• 200g gluten free flour
• 100g brown rice flour
• 150g butter or margarine
• 1 1⁄2 tsp xanthan gum
• 1 1⁄2 tbsp Xylitol Sweetner( can use sugar if desired)
• 1 egg yolk
• butter for greasing mince pie tins
• gluten free flour for dusting pastry rolling area and buttered tins
• beaten egg for brushing the pastry (substitute: milk)
• superfine/caster sugar for dusting pastry top
• cinnamon for dusting pastry top (optional)
• confectioners/icing sugar for dusting before serving( optional)
gluten free mincemeat (check for nut free if required and check suet is vegetarian if included in ingredients)
Homemade filling (make this 24 hours in advance):
50g dried cranberries
50g glacé cherries
2 1⁄2 tsp mixed spice (substitute: gluten free apple pie spice)
1⁄2 large apple, cored, unpeeled & chopped (Bramley, Braeburn or Fuji work best)
1⁄2 organic lemon, unpeeled & chopped, remove pips
1⁄2 organic orange, unpeeled & chopped, remove pips
Homemade mincemeat filling:
1- Mix the cranberries, currants, sultanas, cherries & mixed spice in a large bowl.
2- Put ¼ of the apple, the lemon and orange pieces into a blender and purée.
3- Finely chop the other ¼ of the apple.
4- Mix the fruit purée and the chopped apple into the dried fruit.
5- Add the brandy and mix well.
6- Refrigerate in a sealed glass jar for 24 hours, mixing occasionally to ensure all the brandy is soaked into the fruit. Use as required.
7- Preheat oven: 200°C, 400°F, Gas 6
8- Lightly butter or oil muffin trays and lightly flour them with gluten free flour.
9- To make the pastry put the flours, butter, xanthan gum and sugar into a large bowl and mix until it resembles fine breadcrumbs.
10- Add the egg yolk and enough water to bind the dry ingredients together without making it wet and sticky. If the pastry is too wet add a little more gluten free flour.
11- Cover the bowl with cling film and place in the refrigerator for 30 minutes.
12- Roll out the chilled pastry on a lightly gluten free floured surface until it is approximately 5-6mm thick (just under ¼”).
13- Using a floured cutter cut out circles of pastry that are slightly larger than the muffin tray holes, place the pastry over each hole and very gently ease it into the base.
14- Fill each pastry case with mincemeat.
15- Roll out the remaining pastry and cut it into fancy shapes with small cutters making sure that the shapes are smaller than the diameter of the mince pies, place on top of mincemeat filling.
16- Brush the pastry tops with beaten egg or milk and lightly dust with castor sugar and cinnamon (optional). Place in the oven for 20-25 minutes or until the pastry tops are lightly browned and crisp.
17- Allow to cool for 15 minutes in the tins before removing onto a cooling rack.
18- Before serving lightly dust with confectioners sugar.
19- These mince pies are delicious served hot or cold. They will keep in an airtight container in the fridge for 2-3 days, or can be frozen. We recommend that you warm them for a few seconds in the microwave to really enjoy the fragrant filling.
We hope this helps some of you have a happy and gluten free Christmas. You are welcome to let us know how this recipes go for you. You can follow the links and use the code glutenfree and get a discount on any of the products mentioned in this blog and our other gluten free blog that are stocked on our online store.