Recipe: Raspberry, Lemon Yoghurt loaf (dairy/gluten free)

palfrey and hall 373

So I made a batch of these loaf cakes as they can be easily made into gluten or dairy free *(or both!) in a stressfree way.

Ingredients:

250g plain flour (gluten free mix if wanted)

2 tsp baking powder (gluten free if wanted)

230g caster sugar

30g ground almonds

2 eggs

120g butter/margarine melted (dairy free if wanted)

120g Soya plain yoghurt (dairy free)

Zest and juice of 1 lemon

200g raspberries

Garden photos 025

Method:

-Preheat oven to 180’C.

-Mix all ingredients apart from raspberries in a large mixing bowl.

-Line and grease a loaf tin ready for mixture.

-Add raspberries to cake mix – gently fold into the mixture.

-Empty mixture into tin ad place in middle shelf of oven.

-Bake for approx. 50 minutes. Insert a knife to centre to see if cooked through – if sticky mixture on it when taken out give it another 10 minutes and recheck.

-Leave to cool, cut into thick slices. Best served with crème fraiche or custard!

Katy, The Good Life In Practice xx

 

Advertisements

Recipe: Gluten Free Orange cake with Rum drizzle

12687819_10156561726275714_7642085831103419153_n

So here is a quick cake recipe I tried for people who cannot have gluten in their diet. Also for the rest of us this squidgy cake is nice too!

Ingredients:

  • 2 oranges
  • 100ml olive oil
  • 180g caster sugar
  • 30g gluten free flour (either ready mixed or combination of your choice)
  • 150g almonds (ground)
  • 2 tsps baking powder (gluten free)
  • 5 eggs

For the drizzle:

  • 12 tbsps caster sugar
  • orange juice (squeezed from 2 oranges)
  • 1 tsp cinnamon
  • 100ml Rum

Method:

  1. Boil the oranges whole in water in a pan. Drain then leave to cool.
  2. Preheat oven to 180’c and grease a round baking tin.
  3. Cut up oranges once cool; then blitz into pulp in a food processor/blender.
  4. Mix together the following in a large bowl: olive oil, sugar, eggs till fluffy.
  5. To the mixing bowl add: baking powder, almonds, flour and fruit pulp.
  6. Pour batter into baking tin. Bake for just under an hour – check regularly to ensure middle in cooked through.
  7. Whilst this is cooking; melt the drizzle ingredients together (apart from Rum!) in a pan on hob. Bring to boil and add Rum. Take off the heat.
  8. Once cake is out fork or skewer the cake all over – pour over half the drizzle. Once the cake is cool, pour the second half over. Voila!

I decorated it with blueberries, crushed Hazelnuts and grated dark chocolate. I served this cake for friends recently and it stores well in freezer without the Rum drizzle that can be made at a later date then added.

Let me know what you think, Katy, The Good Life In Practice x

Product Review and Recipe: Musks Sausages

104_0809

Another fantastic local food business to mention! I got a bundle of gluten free sausages to try from Musks of Newmarket! Musks are a great local business based in Newmarket, Suffolk. Musks specialise in handmade small batches of sausages using fully traceable outdoor reared British pork shoulder meat. They offer not only the classic Newmarket sausage with the secret spice mix, but also a gluten free variety (using long grain rice instead of breadcrumbs), a Pork and Aspall Cyder, Pork and Leek and a Christmas Chipolata. These sausages have no added colourings or additives and were even granted a Royal warrant by the Queen herself in 2005!

007

 

Local business Musks of Newmarket have a great history – James Musk first began producing sausages in 1884 in Market Street, Newmarket. Additionally, in 2012 they were awarded a PGI status for their great produce – similar to the Cornish Pastry and Cumberland Sausage. Musks is a good local company with some great produce so I was delighted to try their gluten free sausages in a recipe – my father (better known as ‘Coeliac Man says’) even more so as he is Gluten Intolerant so was looking forward to having them too! Below is my Recipe for Gluten Free Toad In The Hole –

Easy Recipe For Gluten Free Toad In The Hole (feeds 4):

Ingredients:

  • 2 Eggs
  • 2 Onces cornflour
  • 2 Onces gluten free white flour
  • Pinch of salt
  • Half pint of milk
  • Teaspoon gluten free baking powder
  • 6 Gluten Free Musks of Newmarket Sausages

Method:

  1. Put the Sausages in a baking dish and place in 220’C oven for 20 minutes.
  2. Mix all the other ingredients in a blender until it is at a batter consistency.
  3. When the sausages have had their 20 minutes take the dish out and pour the batter mixture in and over the sausage dish.
  4. Place dish back in oven and cook for approximately 30 minutes until top is golden. Then enjoy!

Coeliac Man (Dad) said “they were the best gluten free sausages on the market, not too spicy but flavourful and just like their original counterparts” So all in all a good product for Coeliacs and other foodies alike!