Baking for someone on a gluten-free diet? Try Victoria Threader's delicious blueberry cupcakes. Made with ground almonds and gluten-free flour and topped with creme fraiche, they taste just as good as they look
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips
150g (3/4 cup) ground almonds
150g unsalted butter (1.3 stick low fat butter (I used dairy free or 0.661 cup)
150g icing sugar or custard (1 1/3 cup) (I used low fat custard in a packet x 2)
100g (1 full cup) gluten-free plain flour
5 medium egg whites/10 tbsp of liquid egg white
1 punnet of blueberries
Zest of 1 lemon
1teaspoon baking powder or soda
60ml creme fraiche for topping if you like ( I just used a normal low fat no dairy butter cream as a decoration and used a few blueberries on top.
Preheat the oven to 180°C/350°F/Gas Mark 4 and line the a 12-hole muffin tin with cupcake cases.
Melt the butter in the microwave for about a minute and leave to one side to cool. Sift the flour, baking powder/soda and icing sugar and almonds into a large bowl and add the lemon zest.
Whisk the egg whites until frothy and add to the flour, sugar and almond, then stir in the cooled melted butter.
Fold the blueberries into the mixture, reserving a few for decoration.
Divide the mix between the cases and bake for 25-30 minutes depending on your oven.
Test the cupcakes by inserting a toothpick to see if they are baked, if the toothpick comes out clean and they are golden on top, they are ready. Cool in the tins for 5-10 minutes then cool completely on a wire rack. Serve with a dollop of crème fraiche and top with a couple of blueberries.
OK I use the above recipe and adapt it. I love the recipe and add pears instead of blueberries. You will need some marzipan for this recipe.
Mix some chopped tinned pears into the mixture. Put some of the mixture into the cupcase cases and then make a small circle of mazipan and put this in then top up the case with more mixture.
Cook the same as the blueberry. ITS YUMMY. I made a chocolate topping and kept some pears for the topping. Yum yum.
1 ½ cups gluten free self-raising flour (or normal)
¾ cups of white sugar
¼ cup cocoa powder
1tsp baking soda
¼ tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water
Preheat the oven to 350F or ¾ gas mark
In a small cup or bowl, combine oil, vanilla extract and vinegar.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda and salt.
Add the mixed oil ingredients to the flour mixture along with water and pomegranate seeds.
Mix well, breaking up the flour clumps as you go.
Line your muffin tins with baking cup liners. Should make about 14. Bake for 20-25 minutes until cooked.
YOU CAN ADD STUFF TO THIS RECIPE. I ADDED pomegranate seeds it was lovely. Any fruit really.
BOILED FRUIT CAKE
1 cup Water (half a pint).
1 cup Currants (8oz)
1 cup Sultanas (8oz)
1 cup sugar (8oz)
½ teaspoon bi-carb
½ teaspoon mixed spice.
You will also need 2 cups (16oz) of Self Raising Flour.
Boil above ingredients in BOLD for 10 minutes; allow to cool. When cool add 2 eggs and 2 cups of S.R. Flour. Put in greased cake tin and bake for 11/2 hours 325 or no 4 gas in middle shelf.
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups gluten free flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts
1 cup dried cranberries or raisins
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini Bread with Pineapple
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups Gluten free purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
The first one makes great muffins/cupcakes too with a cream cheese topping.x
115g/4oz/2/3 cup glace cherries
175g/6oz/1 cup dark muscovado sugar
115g/4oz/2/3 cup sultanas
115g/4oz/2/3 cup raisins
115g/4oz/ 2/3 cup currants
300ml/1/2 pint/1 ¼ cups cold tea
300g/10 oz/2 ½ cups self-raising gluten free flour
Optional: 3 tbsp Irish whiskey
1. Mix the cherries, sugar, dried fruit and tea in a large bowl. Leave to soak overnight until all the tea has been absorbed into the fruit.
2. Preheat the overn to 180ºc/320ºF/Gas Mark 4. Grease and line a 1kg/2 ¼ lb loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
3. Pour the mixture into the prepared tin and bake for 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
Optional: ***** the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.
Hi all.... been so long since I've checked in with all of you. I'm hoping that you are all having good days lately more than bad ones.
I've been trying some new GF recipes lately and found a book that's a treasure. It's called Cooking with Coconut Flour - A delicious Low-carb Gluten-Free Alternative to Wheat by Bruce Fife, ND. So far everything I've made in this book has been a win. Muffins (sweet and savory), cookies, cakes, breads, pancakes... all very good.
This recipe is the first one I tried and I thought I'd share it with you. It has the consistency of cornbread almost but is very mild flavored and works well with dinner or as a breakfast bread.
1/2 c butter, melted
2 TB honey
1/2 ts salt
3/4 c coconut flour
1 ts baking powder
Blend together eggs, butter, honey, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased 9x5x3-inch or smaller loaf pan and bake at 350 degrees F (175 C) for 40 minutes. Remove from pan and cool on the rack.
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