Yesterday my housemate went off on an adventure to Iran (not at all jealous, much!) She cleared out the fridge of stuff that wouldn’t last which included an orange puree and some almond milk, these two things screamed ‘bake a cake’ to me so I …
Second up are blackberry muffins. These are a bit more dense than non gluten free muffins and don’t rise much but are very tasty. You could also use other fruit that is in season or rhubarb which has been lightly cooked so it hasn’t fallen apart.
A little word about flour, I use the gluten free flour from the supermarket. I got very frustrated with recipe books that gave you a recipe to mix your own flour for their recipes but each book had a different mix so baking became ridiculously complicated and expensive. the supermarket stuff is perfectly fine and generally works out cheaper.
Quick easy Muffins
- Sieve together 10oz gluten free plain flour, 3tsp gluten free baking powder, 2tsp xanthin gum, 1/2 tsp salt and 2oz sugar.
- Mix together 9floz Milk (to make these vegan use almond or coconut milk) and 3floz oil.
- Add the wet ingredients to the dry ingredients and mix gently don’t over beat the mixture. You may need an extra splash of milk to loosen up the mixture, or after all the fruit and seeds are in sometimes a little extra milk is good.
4. Crush 11 cardamom pods and remove the outer husk add to the mixture.
5. Add 1oz chia seeds and 6oz fresh fruit (I used blackberries). The mixture will turn marbled purple.
6. Divide mixture into 12 muffin papers and bake for 20/25 mins at 200c.
I like to eat mine for breakfast or lunch with a chunk of vintage cheddar and a large mug of earl grey tea. To be honest I think any meal is improved by the addition of cheese oh and tea!
For many many years I have been making flapjack. Some time in the 1970’s my mum found a recipe on the back of a packet of oats that worked really well. We then lived on flapjack for years and it became famous with our friends. I have carried on the flapjack tradition and invented numerous twists on the original recipe. I am glad to say it has never failed and now my flapjack is famous amongst my friends just like my mums, I think she would be proud! Just before my mum died she made me some flapjack which I froze. It stayed in my freezer for five years because I couldn’t bear to part with it, that is how significant flapjack is to me!
Anyway my friends in Italy have a walnut tree and it gives them lots and lots of nuts each year. It is not to far off the next crop and there were still bowls of last years waiting to be used. I also found a jar of marmalade my friend had made and thought I’d give that combination a go. I am please to say it went down well and another batch was needed a week or two later.
Walnut and Marmalade Flapjack
- Melt together 6oz butter, 4oz honey and half a jar of thick cut marmalade.
- When melted add chopped walnuts stir well.
- Add 12oz of oats and 4oz chestnut flour (any gluten free flour will do but chestnut adds to the nutty taste)
- Mix thoroughly and press into a small roasting tin pre lined with greaseproof paper.
- Cook in a preheated oven on medium heat for about 10 minutes until the edges are just starting to go brown. It might not look properly cooked in the middle but trust me it will be and this is the key to lovely gooey flapjack!
- Once out of the oven lightly cut into sections while still hot but don’t turn out of the tin.
- Leave to cool and then lift out the greaseproof paper and re cut the pieces. It will keep in an air tight tin for at least a week and is also very good for freezing.