Tag Archives: gluten-free

Eat Well : Gluten-Free Chocolate Chip Cookies (& Cherry Chocolate Chip!)

17 May

I had a craving, and only ever having tried baking cakes before, I wanted to give gluten-free cookies a go, and so put the recipe to the test last night!

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Ingredients:

  • 75g butter
  • 75g caster sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp vanilla essence
  • 150gΒ gluten-free flour
  • 150g chocolate, either chips or bar broken into chunks

Method:

  1. Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4.
  2. Beat the butter and sugar until light and fluffy.
  3. Add the egg, vanilla essence and baking power.
  4. Stir the flour into the mixture.
  5. Add the chocolate chips/chunks to the batter and stir until evenly distributed.
  6. Spoon the mixture into small balls and place on a baking tray – allowing space for the cookies to spread a little – and place in the oven for 10-15 minutes, until golden.

Nutrition per Cookie (makes 10-12):

  • kCalories : 217
  • Sugar : 15.7g
  • Fat : 10.7g
  • Saturated Fat : 6.7g
  • Salt : 92.0mg

And for a variation on the recipe …

I tested out a fruity version of the recipe, by simply adding chopped cherries to the mix.

I took a handful of frozen cherries, chopped them all in half and stirred these into the batter, and was nicely surprised to find that the cookies stayed together and didn’t crumble too much.

By adding cherries to the mix, it makes them a little more chewy, and dark cherries work really well with the chocolate.

A yummy treat with the afternoon cup of tea – naughty, but nice, and gluten-free!

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Eat Well : Gluten-Free Lemon Drizzle Cupcakes

8 May

I decided it was about time to treat you to some more gluten-free goodies!

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Ingredients:

  • 170g butter
  • 170g caster sugar
  • 2 eggs
  • 170gΒ gluten-free self-raising flour
  • 1-2 lemons
  • 1 tbsp poppy seeds (optional)

Method:

  1. Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4.
  2. Beat the butter and sugar for 3-5 minutes until light and fluffy.
  3. Grate the rind of the lemons.
  4. Add the eggs, one-at-a-time to the mixture with a tablespoon of flour, then fold the rest of the flour in.
  5. Add the lemon rind and juice of a lemon to the mix, along with the poppy seeds.
  6. Spoon the mixture into cupcake cases, and place in the oven for 10-14 minutes, until golden.
  7. Remove from the oven to cool, before pouring the remaining lemon juice over the tops of the cupcakes.

Nutrition per Cupcake (makes 8-10):

  • kCalories : 280
  • Sugar : 20g
  • Fat : 16g
  • Saturated Fat : 9.5g
  • Salt : 0.5g

Eat Well : Gluten-free Banana Pizza …

6 Mar

… recipe to follow shortly!

All part of a little experimentation in the kitchen in a vain attempt to kill this virus, so that I’m fighting fit for our BIG race on Saturday! πŸ™‚

Eat Well : Gluten-Free Fudge Bars

26 Feb

Best eaten straight from the freezer! πŸ™‚

 

Ingredients:

  • 1 cup of pecans
  • 3/4 cup unsweetened cacao powder
  • 10 medjool dates – pitted and chopped
  • 3/4 cup almond butter
  • 1/4 cup orange/apple/coconut water or water
  • 2 tbsp honey
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 to 3/4 cup unsweetened shredded coconut

 

Method:

  1. Using a food processor, blend the pecans until finely ground. Add the cacao powder and mix well.
  2. Add the dates, almond butter, juice, honey and vanilla – pulse again until the mixture becomes dough-like.
  3. Line a baking tray with parchment paper, and roll the dough into golf-ball-size balls, placing them on the tray. Put the tray in the fridge and chill.
  4. Store the balls in a plastic container in the freezer.

 

Nutritional Info per Power Ball:

  • kCalories : 180
  • Fat : 13g
  • Carbohydrates : 18g
  • Protein : 3g
  • Fiber : 4g

Handy Hint:
If you can’t get hold of almond butter, hazelnut butter works nicely, and failing that, peanut butter works just fine too πŸ™‚

Eat Well : Gluten-Free American-Style Pancakes

12 Feb

So it’s pancake day!

And given that I’ve just had my first cardio-training session after 4 weeks of rest and recovery, I think these pancakes are well-deserved!

I’m also here to prove that not all gluten-free food has to taste like potatoes!

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Gluten-Free American-Style Pancakes

Ingredients:

  • 200g gluten-free self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml soya/almond milk
  • a knob of butter
  • and a topping of your choice πŸ™‚ – I’m going for Nutella!

Method:

  1. Measure out all ingredients and mix together in one bowl with an electric whisk to make a thick smooth batter.
  2. Heat a teaspoon of oil or butter in a large non-stick frying pan. Β Drop a large tablespoon of batter into the pan, and cook for about 3 minutes on a medium heat, or until the pancake moves freely in the pan and bubbles start to appear. Using a fish-slice turn the pancake and cook on the other side for a further 3 minutes.
  3. Now top with your favourite topping πŸ™‚

Nutrition per pancake:

  • 108 kcalories
  • Protein : 4g
  • Carbohydrate : 18g
  • Fat : 3g
  • Saturated Fat : 1g
  • Fibre : 1g
  • Salt : 0.41g
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