Archive for November, 2013

Pine Nut Flour and Pumpkin Seed Flour

Friday, November 15th, 2013

I was very excited to receive a bag of pine nut meal and pumpkin seed meal from www.goldenoils.co.uk I was asked to try some simple recipes with both and I’m glad I did!

newhomepageimagetaketwoAt first I thought they would be quite oily but Elena from the company explained that the oil is pressed from the kernels and the meal is what’s leftover – clever! Both are milled as fine as flour.

As well as used in recipes as a flour replacement, both can be sprinkled raw onto breakfast cereals or whatever you like for an extra boost of protein and minerals and they are low in fat.

Both flours still have their original flavour. I could taste the pumpkin seed meal in the recipes, the pine nut flavour mellowed but gave a great texture – quite like wheat flour.

shortbread

With the pine nut meal I made a gluten and dairy free shortbread biscuit and lemon drizzle cake.

With the pumpkin seed meal I made gluten and dairy free chilli muffins, banana and maple syrup muffins, shortbread biscuits some quick blinis.

I thought if the shortbread worked then I would know that pastry would work too. I used the suggested one third meal to gluten free flour which worked well and think is right for the pumpkin seed meal as this has quite a strong flavour and is quite dry so in pastry and cakes they would need more liquid.

I would try half pine nut meal and half gluten free flour for shortbread and pastry next time as the pine nut meal seems to give moisture as ground almonds would but without the oiliness and strong flavour.

I tried half and half pine nut flour in the lemon drizzle cake which worked really well. The cake had a great texture and a neutral flavour.

pine nut lemon drizzle

 

Pine Nut and Lemon Drizzle Cake
Serves 8 – 10

100g gluten free plain flour
100g pine nut meal
1 teaspoon gluten free baking powder
200g caster sugar
200g dairy free margarine (I use Vitalite)
4 med eggs
2 lemons, zest and juice
100g caster sugar

Grease and line a 20cm/8 inch cake tin.

Preheat oven to 190°c/375°f/gas mark 5.

Combine the gluten free flour, pine nut meal and gluten free baking powder. Sieve together four times to fully distribute all of the ingredients.

Cream together the caster sugar and dairy free margarine until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.

Crack the eggs into a bowl and beat lightly with a fork. Beat the egg into the creamed mixture a bit at a time making sure to beat in each addition properly before adding the next. If the mixture starts to split, mix in a spoonful of the flour.

Fold in the flours and the grated lemon zest with a large spoon.

Spoon the mixture into the cake tin and bake for 25 to 30 minutes until firm to touch and a knife inserted comes out clean. Leave the cake in the tin.

Squeeze the lemons and weigh the juice. Weigh an equal amount of caster sugar and place both into a small saucepan. Heat until boiling and the sugar has dissolved.

Using a pastry brush, brush all of the syrup over the cake and leave to cool.

As the top is sticky, place a piece of silicon paper on top and turn out onto a plate then turn the right way up onto your serving plate. If you have a loose bottomed cake tin, you could lift out the cake and slide it off the base.

You can finish the cake by making a glaze of icing sugar and water and spread over the top of the cake.

Gluten and dairy free Pine Nut Shortbread

80g gluten free plain flour
40g pine nut meal
80g dairy free margarine
40g caster sugar

Place a sheet of baking parchment onto a baking tray.

Preheat oven to 180°c/350°f/gas mark 4.

Combine the flours and rub in the dairy free margarine.

Mix in the sugar and bring together to form a dough.

Dust the worktop with gluten free flour. Roll out the dough ¼ inch thick. Stamp out shapes using a biscuit cutter.

Place onto the baking tray spacing apart. Bake for about 12 minutes depending on size.

Pumpkin Seed Chilli Muffins
Makes 12

150g pumpkin seed meal
150g gluten free plain flour
15g gluten free baking powder
pinch salt
150g dairy free margarine
1 egg
360ml dairy free milk
2 – 3 chillies

Preheat oven to 190°c/gas mark 5.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the ingredients.

Melt the dairy free margarine in a microwave and stir into the flours with the egg and dairy free milk. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Finely chop the chillies and stir into the batter.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. At their best for a day or two. The muffins are best served warm.

Banana and Maple Muffins
makes 12

160g gluten free plain flour
90g pumpkin seed meal
2½ teaspoons gluten free baking powder
1 teaspoon cinnamon
100g dairy free margarine
40g maple syrup
90g dairy free milk
2 eggs
2 small bananas
30g sultanas

Preheat oven to 200°c/gas mark 6.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the baking powder.

Melt the dairy free margarine in a microwave and stir into the flours with the maple syrup, egg and dairy free milk.

Mash the bananas and stir into the batter with the sultanas. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. The muffins are at their best for a day or two.

Quick yeast free pumpkin seed meal blinis – this recipe is adapted from a buckwheat blini recipe by Sophie Dahl

The pumpkin seed meal worked really well in this recipe. The blinis have a very savoury flavour with a slight bitterness which would work well with a variety of toppings.

85g/3oz pumpkin seed meal
1 tsp baking powder
salt and freshly ground black pepper
240ml/9fl oz dairy free milk
2 free-range egg whites, preferably organic
pinch salt

For the blinis, mix together the pumpkin seed meal, baking powder, a pinch of salt and freshly ground black pepper and the dairy free milk to make a smooth batter. You may need a little more liquid.

In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.

Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

Melt a little dairy free margarine in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.

Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.

Repeat until all of the mixture is used up.

 

 

 

 

 

Baker Days Gluten Free Cakes By Post

Sunday, November 3rd, 2013

I received a lovely surprise through my letterbox last week.

baker daysIt was a gluten free celebration cake packaged in this lovely tin. It was 5 inches wide and enough to feed 3 – 4 people.

It tasted nice, the cake contains ground almonds which keeps the cake moist.

It’s great that commercial companies are now catering for gluten free diets. You can also order a dairy free cake too.

baker daysOn their website www.bakerdays.com you can choose from hundreds of designs which are then printed onto sugarpaste. Gluten free cakes are only available as this size, prices start from £16.99.

 http://www.bakerdays.com/pages/gluten-and-wheat-free-cakes

inside a bakerdays cake