Gluten free pineapple upside down cake

We have long been wanting to bake this cake but invariably defaulted to making something that had been tried and tested.  As we were expecting guests for lunch on New Year’s day we decided to take a chance and bake this cake for dessert.

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What do I need to make it?

  • 250 gm gluten free self raising flour
  • 250 gm soft butter
  • 150 gm light moscavado sugar
  • 3 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 4 tbsp golden syrup
  • 5 pineapple rings
  • 15 glazed cherries

How much will I make?

12″ round tin

How do I make it?

Grease and line cake tin with parchment paper – pre heat oven to 180 degree.   Cream the butter and sugar in a mixer before adding the eggs, vanilla extract and milk.   Keep mixing for a few minutes before adding the flour and baking powder.   Continue till you get a nice glossy mixture.   Spread the base of the cake tin with golden syrup – layer the pineapple rings with glazed cherries in the middle of each pineapple ring.  Pour in the cake mixture and bake in oven for and hour to an hour and fifteen minutes till cake is done.   Remove and turn the cake over so the pineapple rings are on top.   Serve with a dollop of creme fraiche.

 

Coffee flavoured chestnut flour pancakes

Having discovered the versatility of chestnut flour as an adequate replacement for normal flour in our baking endeavoors we have been making pancakes regularly with it.  We decided yesterday to try something different and incorporate some bold coffee flavours into the batter and are pleasantly surprised with the outcome.   We think this could work brilliantly as a dessert option with scoops of vanilla or coffee ice cream or a syrup made with Kaluha.  The pancakes have also given us an idea for a  tiramusu alternative – more once we have tried it.

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What do I need to make it?

  • 2 cups chestnut flour
  • 1tsp baking powder
  • 2 tsp  sugar (adjust to taste)
  • 1 cup milk
  • 2 eggs
  • 1 shot of espresso
  • 2-3 tbsp Kaluha (add more for a boozy dessert pancake)
  • 1 tsp espresso powder
  • 1 tsp vanilla essence
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

8 medium sized pancakes depending on size

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butter some batter and cook on both sides,   Serve hot as a breakfast pancake or as a dessert with a scoop of coffee/vanilla ice cream.

Savoury chestnut flour pancakes

We have been having sweet pancakes with chestnut flour as a base and Anna has been challenging me to come up with a savoury alternative.  We had some delicious savoury pancakes for breakfast this morning and it’s worth trying if you are tired of sweet pancakes.

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What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup whole milk
  • 1 egg
  • 3 small green  chillies chopped
  • 1 small shallot finely chopped
  • Handful grated Cheddar cheese
  • Handful grated Red Leicester cheese
  • 1/2 tsp baking powder
  • Butter to cook
  • Salt and pepper to taste

How many will I make?

6-8 depending on size

How do I make it?

Use a whisk to mix the flour, egg and milk.   Once blended add the onions, chopped chilli and cheeses with a pinch of salt and pepper.  Heat a frying pan and add a knob of butter, pour in a ladle of batter and cook on both sides to a nice golden brown colour.   Enjoy on its own – we want to try it with some chilli jam or Thai sweet chilli sauce next time.

 

Gluten free coffee & walnut cake

Having discovered chestnut flour a few weeks back I decided to bake with it today and replaced our normal gluten free flour mix in a coffee and walnut cake.   Net result, I think texture wise it is better and the cake is not as crumbly.  Another incentive for using it moving forward is that it is a singular flour and not a composite of many.  I searched the web for some inspiration and found that almost all the recipes for the cake are similar with slight alterations to the icing (equal measures of flour, sugar, butter and egg with personalized extras thrown in for good measure!)   Here’s my recipe for gluten free coffee and walnut cake (notice the equal measures!!)

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What do I need to make it?

  • 250 gms chestnut flour (singoda)
  • 250 gms golden caster sugar
  • 250 gms softened unsalted butter
  • 4 medium eggs
  • 1 tsp baking powder
  • 1 shot of espresso
  • 1 tsp espresso coffee powder
  • 5 tbsp Kaluha
  • 1/2 tsp vanilla paste
  • 3 tbsp milk
  • 50 gms chopped walnuts

For the icing

  • 100 gms icing sugar
  • 1 shot of espresso

How much will I make?

12″ round tin

How do I make it?

Cream the butter and sugar first before adding the eggs.  Continue whisking before adding the flour and baking powder.  Whisk for another 5 minutes before adding remain ingredients barring the walnuts. Keep whisking till you get a nice glossy sheen – finally add the walnuts and fold them into the batter.   Pour into greased pan and place in a 180 degree Centigrade pre-heated oven for 45 minutes to an hour till cake is done.   For the icing mix the icing sugar and espresso a little at a time till you get a thick mixture.   Add more icing sugar if the mixture is too runny.   Pour over cooled cake and allow to set before slicing and serving.

Millet (ragi) flour pancakes (gluten and lactose free!)

Having successfully made pancakes with chestnut flour last week I tried making a batch using a gluten free flour which has long been a staple in the state of Karnataka in southern India.  I loved the taste and texture which is probably more akin to a crepe than a fluffy pancake (don’t be put off by the darker colour either).  Anna makes a spicier uthapam and dosai with some instant batter using millet flour and water (great alternative for those too busy to grind fresh dosai dough).  The hazelnut milk/drink is available in most UK supermarkets but I am sure you can substitute it with a non lactose option of your choice.

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What do I need to make it?

  • 1 cup red millet flour (ragi)
  • 1/2 tsp baking powder
  • 1 tbsp Manuka honey
  • 1 cup hazelnut milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How many will I make?

6-8 pancakes

How do I make it?

Place all ingredients in a bowl and whisk till you get a nice smooth batter that coats the back of your ladle or spoon.   Use a little butter in a frying pan and spoon in some batter.   Cook on both sides and enjoy with topping of your choice.

Gluten free chestnut flour pancakes

We are loving the discovery of chestnut flour (singoda) which we probably never would have used had we not started experimenting with gluten free flour options.  We are still trying to perfect the sweet potato/chestnut flour “churros” but tried using the flour today to make some delicious pancakes – they are not as fluffy as traditional pancakes but taste divine.   So for all those who want a gluten free breakfast option this recipe is for you.  Enjoy!

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What do I need to make it?

  • 1 cup chestnut flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp fruit sugar (sweeter than normal sugar)
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

6-8 medium sized pancakes

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butte,r some batter and cook on both sides,   Serve hot with topping of your choice – we had three different toppings today – icing sugar, Greek honey and Agave nectar (amazing alternative to sugar – natural and tasty).

Gluten free chocolate sponge

The ultimate compliment any parent can receive from their child on their cooking – “it is incredible”.   Our young six year old was being unusually excited about dessert as he wanted us to bake him a cake with custard just like his school cafeteria.  Normally Anna does the baking but I wanted to give gluten free baking a go and worked off a standard sponge recipe my mother normally uses (equal measures of flour, sugar, butter and eggs) and added my own extras.  Barring the initial mishap of baking the cake under the grill for the first 15 minutes (burnt the top – scrapped it off in the end!) the end result was an exceptionally moist chocolate cake which the entire family enjoyed.

Chocolate cake

What do I need to make it?

  • 200 gms gluten free flour (we use Dove’s Farm all purpose flour)
  • 250 gms softened butter
  • 250 gms golden caster sugar
  • 50 gms cocoa
  • 1 bar dark chocolate (melted)
  • 1 tsp cinnamon
  • 1 tsp baking powder (gluten free)
  • 2 tsp vanilla essence
  • 4 eggs
  • 1 tbsp icing sugar to sprinkle on top (optional) 

How much will I make?

12″ round cake

How do I make it?

Cream sugar and butter in cake mixer before adding the remaining ingredients (except the cocoa and melted chocolate).  Keep mixing till you get a glossy sheen before adding the cocoa and melted chocolate.   Place batter in a greased cake tin and bake in a pre heated oven at 180 degree Centigrade for 45-50 minutes or till the cake is cooked.  Remove and cool on a wire rack before sprinkling the icing sugar on top.  Serve on it’s own or with a good dollop of creme fraiche/vanilla ice cream.

Sublime supper

Regular readers of our blog would have noticed that I have not been writing very much these days and the husband’s offerings have been far more frequent. Well, I have not been cooking anything exciting with Shiv not around and have been making do with quick and easy meals as the kids have been rather demanding and I find myself too exhausted to pen my musings down at the end of the day.

Today I decided to cook myself and my mother a good supper.  You could call it a Mother’s day offering.  I baked a gluten free corn bread loaf, made a lovely cauliflower soup and a spicy chipotle dip for the bread.  The meal went down very well and my mother enjoyed it, just as I did.

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Gluten free corn bread

What do I need to make it?

  • 150 gms fine corn meal
  • 150 gms fine rice flour
  • 50 gms cold unsalted butter or dairy free margarine
  • 2 medium sized eggs
  • 300 ml unsweetened almond milk
  • 1 tsp Xanthan gum
  • 1 tsp gluten free baking powder
  • 1 tsp salt

How much will I make?

A medium sized loaf

How do I make it?

Preheat oven to 200.C.   Sieve together rice flour and fine corn meal into a large mixing bowl.  Add the baking powder, salt and Xanthan gum to this.  Chop cold butter into small cubes and add to the bowl.  Use finger tips to rub the flour and butter into a crumb like consistency.  Beat the eggs and almond milk together lightly.  Make a well in the mixing bowl and pour the egg and milk mixture into it.  Mix well with a wooden spoon until all the flour is blended well and you get a smooth batter.  Pour the batter into a prepared loaf tin and bake for 40 to 45 minutes until the crust is a golden brown.  Pierce with a skewer to check if the bread is cooked through.  If the skewer comes out with wet mixture stuck to it, keep the loaf in the oven till the bread is cooked thoroughly.

Leave to cool on a  wire rack .

Spicy Chipotle dip

What do I need to make it?

  • 100 ml extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove of garlic grated
  • 2 to 3 pickled chipotle peppers (available in the World food aisles of most super markets or in Mexican delis)
  • 1 tsp of the chipotle pepper pickling liquid

How do I make it?

Blend all the ingredients together in a blender.  Adjust seasoning.  The pickled chipotle peppers do have salt so extra salt is usually not needed.

Cauliflower soup

What do I need to make it?

  • 250 gms cauliflower florets
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 medium sized onions
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 500 ml unsweetened almond milk
  • 1 gluten free vegetable stock cube (Kallo stock cubes)
  • 1 tsp ground nutmeg
  • Two sprigs of parsley to garnish.
  • Salt to taste
  • White pepper powder to taste

How much will I make?

2 large main meal portion

How do I make it?

Heat a pan and add butter and olive oil to it.  Add the bay leaf, onion and garlic and sauté till they are translucent.  Make sure not to brown them.  Add the cauliflower florets and sauté for a minute or two.  Season with salt and white pepper powder.  Add the almond milk and bring to a boil.  Turn the flame down and let it simmer till the cauliflower is cooked. Remove the bay leaf before blending to a smooth consistency.  Add about 250 ml of boiling water and the stock cube, return to heat and let the soup come to a boil.  Sprinkle the ground nutmeg and remove from the heat.  Garnish with parsley sprigs before serving.