Archive for the ‘Lactose free’ Category

Squires Kitchen Flexi-Ice

Sunday, September 21st, 2014

I was really excited to discover this product and wanted to share it with you. I love finding new cake decorating techniques that are available for allergen free cakes too. 

Flexi-ice cake

Vintage lace has been very popular on wedding cakes this year. Such delicate decoration at one time would have needed a great deal of skill to achieve. This is really easy to use and looks very professional.

Squires Kitchen Flexi-Ice does not contain any allergens in the ingredients list. The allergy advice does state ‘May contain nuts’. Please be aware that other brands do contain wheat flour. Always check the label but I know you do!

You can pipe with this icing but it does take a bit of practise for finer work.

Flexi-ice cupcakes

I have taken the following text from the product description which explains how to use it.

Flexi-Ice is a flexible, multi-purpose icing with a delicate natural vanilla flavour. Ideal for creating fine, edible lace in sugar, this versatile mix can also be piped, stencilled, coloured and used to make edible confetti.
Developed by the experts at Squires Kitchen and thoroughly tested by professional cake makers, Flexi-Ice is easy to both make and apply. Simply add 150ml of cooled, boiled water for every 100g of the mix and beat until smooth – you can leave the icing white or colour it any shade with Squires Kitchen’s wide range of liquid, paste and dust food colours.

Spread onto mould
Once mixed, Flexi-Ice is perfect for piping and stencilling on cakes, cupcakes and cookies. For a lace effect, spread the paste over a lace mould with a smoother or scraper.

Peel away from mould Either leave to air-dry or place in a cool oven or dehumidifier for just 20–30 minutes and the paste should easily peel away from the mat. Flexi-Ice remains pliable for at least a day and, if it starts to firm up, just pass the icing through the steam of a kettle to restore its flexibility.

FoldOnce made, the unique texture of Flexi-Ice makes it so easy to decorate with – simply cut the paste with scissors or a pizza wheel and fold it into shape. Create on-trend lace decorations, such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more.

Pack shot

New Squires Kitchen Instant Mix Flexi-Ice is available from www.squires-shop.com and from good cake decorating suppliers nationwide. RRP £8.99 for 500g.

Ingredients

Sugar, Glucose powder, Potato starch, Thickeners: Sodium Alginate, Gum Tragacanth, Xanthan gum, Colour: E171, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid; Natural Vanilla Flavouring

Baking with Almond Flour

Sunday, March 9th, 2014

I have been interested in almond flour since reading American gluten free recipe sites so when I was given a bag by Sukrin I couldn’t wait to try it.

splash-mandelmel

 

After reading about it here I realised this isn’t the same almond flour as used on the recipe sites.

This almond flour has had 80% of the fat removed. On their website Sukrin state that the flour is high in protein and minerals including magnesium, iron, potassium, copper, manganese and zinc.

Still inspired by the American sites I decided to make a carrot cake using just almond flour and not adding any other flour. Sukrin advise using half and half with another flour.

SAM_3532

 

As you can see it had quite a close texture. It wasn’t stodgy though and the flavour of almond was quite strong. The cake lasted 2 – 3 days.

If you are looking to add protein and less fat to your diet then substituting some of your usual flour with this may help.

I use ground almonds in my cakes as the fat adds moistness and helps it to last more than a couple of days which this flour doesn’t do so I won’t be using this flour again in my gluten free baking.

Dr Oetker Baking Product Allergy Information

Thursday, February 13th, 2014

I have always trusted Dr Oetker products for my ‘free from’ baking. 

1394180_756267144390786_1463268439_nAllergen information is clearly labelled and whenever I email with an allergen query, they always get back to me with an answer.

I often get asked what cake decorating products are suitable for certain diets so I thought I would ask the company for their full list of baking products and their allergens which they very kindly provided. I have put it here in a table so it is easier to read.

Apart from the gluten free baking powder, none of the other products are actively tested for gluten levels, so can only be labelled as having no “gluten containing ingredients”.

Due to ingredient changes, please always check allergen information on the packaging.

Dr. Oetker Baking Products

No gluten ingredients

Dairy free

Egg free

Soya free

Nut free

READY ROLLED MARZIPAN 6x400g [01257] GF DF  EF SF No
NATURAL MARZIPAN 6x454g [01335] GF DF EF SF No
READY ROLLED REGALICE 6X450g [04347] GF DF EF SF No
REGALICE COLOURS 6x500g [04473] GF DF EF SF NF
R’toROLL IVORY ICING 6x1kg [04477] GF DF EF SF NF
READYtoROLL ICING 6x 1kg [04478] GF DF EF SF NF
READY TO ROLL ICING 6x454g [04481] GF DF EF SF NF
COCOA POWDER 3 X 1KG GF DF EF SF NF
SCOTBLOC MILK 14X300g [51305] No No EF No NF
WHITE CHOC CHIPS 9X100g No No EF No NF
REAL CHOC CHIPS MILK 9X100g [C30] GF No EF No NF
REAL CHOC CHIPS-PLAIN 9X100g [C32] GF No EF No NF
GLYCERINE 6X38ml [U102] GF DF EF SF NF
LEAF GELATINE 1 X 1KG GF DF EF SF NF
SELECT LEAF GELATINE 20g X 10 [S80] GF DF EF SF NF
DESIGNER ICING POUCH BLUE 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH PINK 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH WHITE 140G X 5 GF DF EF SF NF
12 WAFER DAISIES X 10 GF DF EF SF NF
SILVER SHIMMER SPRAY 6 X 100ML No DF EF SF NF
FUDGE CHUNKS 9 X 85G GF No EF No NF
GLUCOSE SYRUP TUBE 6 X 140g GF DF EF SF NF
GOLD SHIMMER SPRAY 6 X 100ML No DF EF SF NF
SUGAR STRANDS JAR 6 X 55G GF DF EF SF NF
HUNDREDS & THOUSANDS JAR 6 X 65G No DF EF SF NF
CHOCOLATE FLAVOURED STRANDS JAR 6 X 55G GF DF EF SF NF
POLKA DOTS JAR 6 X 45G GF DF EF SF NF
SUGAR STARS JAR 6 X 40G GF DF EF SF NF
SUGAR BUTTERFLIES JAR 6 X 35G GF DF EF SF NF
CHOCOLATE BEANS JAR 6 X 65G GF DF EF No NF
SOFT GOLD PEARLS JAR 6 X 45G GF DF EF No NF
SHIMMER PEARLS MIX JAR 6 X 45G GF DF EF SF NF
WHITE CHOC CHUNKS 9 X 100G GF No EF No NF
MILK CHOC CHUNKS 9 X 100G GF No EF No NF
Dr Oetker EASY SWIRL CUPCAKE ICING PINK 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWlRL CUPCAKE ICING VANILLA 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWIRL CUPCAKE ICING CHOCOLATE 5 x 180g GF DF EF SF NF
Neon Sugar 4 cell – 4 x 100g GF DF EF SF NF
Fine Cooks’ Chocolate Extra Dark 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Milk 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Dark (Plain) 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate White 20 x 150g GF No EF No NF
Dr. Oetker Gluten Free Baking Powder Sachets 14 x 6*5g GF DF EF SF NF
Dr. Oetker Bicarbonate of Soda Sachets 14 x 6*7g GF DF EF SF NF
Shimmer Sugar 4cell 4x100g GF DF EF SF NF
Bright Red Gel Food Colour – 6 x 10g GF DF EF SF NF
Sunshine Yellow Gel Food Colour – 6 x 10g GF DF EF SF NF
Sky Blue Gel Food Colour – 6 x 10g GF DF EF SF NF
Lime Green Gel Food Colour – 6 x 10g GF DF EF SF NF
Ultra Violet Gel Food Colour – 6 x 10g GF DF EF SF NF
Jet Black Gel Food Colour – 6 x 10g GF DF EF SF NF
Hot Pink Gel Food Colour – 6 x 10g GF DF EF SF NF
Neon Orange Gel Food Colour – 6 x 10g GF DF EF SF NF
Dr Oetker Gluten Free Baking Powder Tub 4 x 170g GF DF EF SF NF
Bicarbonate of Soda 200g 1×4 GF DF EF SF NF
Cream of Tartar – (6x5g) x 18 GF DF EF SF NF
Ground Arrowroot – (6x8g)  x9 GF DF EF SF NF
Chocolate Hearts 10 x 40g GF No EF No NF
Giant Chocolate Stars 10 x 20g GF No EF No NF
Coloured Writing Icing 6x76g GF DF EF SF NF
Neon Glitter Writing Gels 6x76g GF DF EF SF NF

Gluten Free Parsnip and Apple Cake

Tuesday, February 4th, 2014

I have seen lots of parsnip cake recipes lately and fancied trying it. 

SAM_3570

I wondered if it would work in the same way as carrot in a cake as parsnip is a bit drier. I adapted my carrot cake recipe to try this and it worked well.

It would be nice with cinnamon but my husband is allergic to it so we don’t have it in the house.

Next time I’m thinking of using dark muscovado sugar, dried ginger and chopped stem ginger instead of demerara sugar, mixed spice and apple. No new year diet here!

SAM_3568

 

This recipe makes quite a deep cake so takes a little while to cook. I would suggest wrapping  your cake tin with a thick layer of baking parchment or bake even strips to protect the side of the cake.

Parsnip and apple cake – serves 8 – 12

Ingredients
for the Cake
125g gluten free plain flour
60g maize flour or cornflour
65g ground almonds
3 tsp gluten free baking powder
4 tsp mixed spice or cinnamon
pinch salt
350g parsnip, grated
85g eating apple, chopped into small pieces
215ml sunflower oil
4 large eggs
250g demerara sugar
a few drops of vanilla extract

for the Topping
50g butter, at room temperature
60g icing sugar
200g cream cheese
vanilla extract
mixed spice or cinnamon

Dairy free topping - if you are just covering the top, only use half this amount.

150g dairy free margarine
600g icing sugar
vanilla extract
mixed spice or cinnamon

Method
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8inch round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the flour mixture. Stir in the parsnip and chopped apple.
Pour into the prepared cake tin and bake for 50 minutes to 1 hour until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.

For the topping

soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the vanilla extract and mixed spice or cinnamon to taste.
Spread onto the top and sides of the cake with a pallet knife.

Dairy free topping

Mix the icing sugar into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. Stir in vanilla extract and mixed spice or cinnamon to taste.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Spread onto the top and sides of the cake with a pallet knife.

Sukrin Bread and Cake Mix

Wednesday, January 29th, 2014

I was given a lovely big box of goodies from www.sukrin.com/en/ to try. It contained granulated, brown and icing sugar alternative. Sesame flour, almond flour, Fibrefine which is a high fibre corn flour. A bread mix and cake mix!

Where do I start?

I thought I’d start with the easy option – the bread and cake mix.

SAM_3445

 

This is a low carbohydrate bread mix is wheat, milk, yeast, soy and sugar free. It does contain egg. Apparently it is very popular amoung sports people and I can see why.

The mix comes with it’s own baking tin. All you need to do is stir in the water and any extra flavourings you like. Spoon into the tin, level the top and bake.

SAM_3454

I kept my bread plain so I could taste it as it was. It had a lovely flavour and was full of seeds. It was quite moist but soft. The pack says to store in the fridge. It still tasted good 4 days later.

SAM_3470

SAM_3491The cake mix makes an 8 inch cake and is gluten and sugar free. Again I kept it quite plain so I could taste the flavour as it was.

SAM_3418

 

This cake mix is mixed together with 3 eggs, 75ml vegetable oil and 150ml water and any flavourings you like. The company have produced a booklet of recipes which can be made with the cake mix.

SAM_3426

 

The mix I used has sesame flour as the first ingredient. I don’t know if the recipe has changed as the ingredient list on the website lists almond flour as the first ingredient. I mention this as I did find the cake had a strong flavour which I didn’t really like.

It had a great texture and lasted a few days. I think this cake mix might suit strong flavours being added to it.

SAM_3495

 

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.

 

 

 

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 9.

Sunday, October 27th, 2013

charlotte royale

Here is my Charlotte Royale. Please excuse my particularly bad photos and believe this tastes a lot better than it looks!

You will find the recipe used in the programme here.

The Recipe

For the swiss roll
250g self raising gluten free flour
1 teaspoon gluten free baking powder
170g caster sugar
pinch salt
75ml sunflower oil
12ml white vinegar or lemon juice
200ml cold water
few drops vanilla extract
strawberry jam

For the raspberry mousse
250g raspberries (fresh or frozen)
125g caster sugar
7 teaspoons cornflour
175ml coconut cream

Coconut cream and raspberries to decorate

To make the raspberry mousse
Blitz the raspberries in a food processor and sieve the puree into a bowl.
Blend the cornflour with a little cold water.
Place the caster sugar and 125ml water into a saucepan. Bring to the boil and add the raspberry puree. Bring back to the boil and thicken with the cornflour. Leave to cool.

For the swiss roll.
Line a 12 x 8 inch swiss roll tin with baking parchment. Place another piece of parchment the same size on a worktop and sprinkle with caster sugar.

Place the gluten free flour, baking powder, salt and caster sugar into a large mixing bowl.
Measure the sunflower oil, vinegar, vanilla and water into a jug and mix into the dry ingredients to make a smooth thick batter.
Pour into the tin and bake for 20 minutes.
Turn the sponge out on top of the prepared baking parchment, move the sponge around so it doesn’t stick to the paper. Leave for 5 minutes with the baking parchment on top.

swiss roll sponge
While the sponge is still quite hot, spread on the strawberry jam and roll up the sponge using the baking parchment to keep the sponge together. Keep the baking parchment around the sponge until cold.

swiss roll

 

Line a 2 pint bowl with cling film. Cut the swiss roll into slices 1cm thick. Line the bowl with the sponges packing tightly together.
Whip the coconut cream until thick, fold into the raspberry mixture and pour on top of the sponges.
Leave to set before turning out onto a serving plate.
You can boil a spoonful of apricot jam with a spoonful of water and brush this over the sponge if you don’t fancy coating the sponge in arrowroot.
Decorate with the whipped coconut cream and raspberries.

charlotte royaleI’m going to work on this swiss roll recipe. It tasted fine on the first day but wasn’t very nice the next day. The mousse though tastes yummy!

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 8. Hazelnut Dacquoise.

Saturday, October 26th, 2013

The quarter final of ‘Bake off’ gave us some much anticipated ‘Free from’ dishes. We had a gluten free bread in the Signature Bake, dairy free cake for the show stopper and a gluten free technical challenge. 

Here is a link to Mary Berry’s Hazelnut dacquoise.

So can this recipe be made without dairy, soya and egg too? Yes and honestly tastes just the same as with these ingredients.

I thought the meringue would fall apart quite quickly but it was still intact the next day – probably too soft to serve. I was a bit worried about coating the sides of the meringue with the custard but now I think it would hold.

hazelnut dacquoiseThe Recipe – makes a 6  inch meringue.

For the meringue
50g whole hazelnuts
30g Orgran No Egg
¼teaspoon pectin
45g icing sugar
1 teaspoon soft brown sugar

For the chocolate ganache
40ml almond milk
60g dairy and gluten free plain chocolate (60%)

For the coffee custard filling
150ml /¼pint almond milk
2 teaspoons coffee granules (we’re not coffee drinkers so this is all we had!)
15g caster sugar
couple drops vanilla
4 teaspoons cornflour
75ml coconut cream (keep in the fridge for 24 hours before using)

For the decoration
50g white sugar
whole hazelnuts

Preheat the oven to 180°c (160°c fan oven)
Blitz the hazelnuts in a food processor until coarsely ground. Spread onto a baking tray and bake for 10 minutes. Leave to cool.
Turn the oven down to 130°c (110°c fan oven).
Mix the no egg together with the pectin and 85ml cold water in a large mixing bowl. Mix on a high speed for 5 minutes.
Add the icing sugar and brown sugar 1 tablespoon at a time. Continue whisking for 5 minutes until thick and it stands in peaks.
Draw 3 x 6 inch circles on baking parchment, turn over onto two baking trays.
Fold the hazelnuts into the meringue.
Fit a piping bag with a large plain nozzle. Fill with the meringue.
Pipe the meringue into the three circles. Bake in the oven for 2 hours. Turn the oven off and leave in the oven until cool.

hazelnut meringue

For the custard – heat the almond milk in a saucepan. Dissolve the coffee with a little boiling water.
Blend the cornflour with a drop of cold water. When the almond milk comes to the boil, whisk in the cornflour to thicken.
Stir in the dissolved coffee and sugar. Pour into a bowl and leave to cool. Place in the fridge until needed.

For the ganache – bring the almond milk to the boil and stir in the chocolate to melt.

Place the white sugar into a small saucepan with a drop of water. Boil to a caramel. Throw in the hazelnuts to coat. Take out the hazelnuts with two forks and place onto baking parchment to set.

When ready to assemble

Place the coconut cream into a large mixing bowl. Whisk until thick. Fold into the cold coffee custard.
Place one meringue onto your serving plate. Spoon half the custard onto the meringue. Place another meringue on top. Spoon the remaining custard on top. Top with the final meringue. Decorate with the ganache and hazelnuts.

Look layers of meringue!

 

hazelnut dacquoise

 

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 7. Religieuses.

Friday, October 4th, 2013

I have wanted to experiment with egg free choux pastry for a while. This weeks challenge has given me the chance to try gluten, dairy and egg free.

gluten, dairy and egg free Religieuses

The egg replacement has impressed me again!

For my first attempt I used gluten free flour. They turned out like this.

gluten and egg free chouxThey puffed up but tasted a bit like a prawn cracker.

I thought I needed a different flour so I tried gram flour (chickpea) and it worked!

I found this recipe worked best for small profiterole sized choux buns. My larger buns had a bit of a soggy bottom! But after 30 minutes I opened them up and scraped out some of the mixture and popped them back into the oven for 5 minutes and they tasted fine.

gluten and egg free choux

 

Here’s a link to The Great British Bake Off recipe for Religieuse

For my gluten and dairy free choux pastry recipe, see here.

For my gluten and dairy free creme patissiere (pastry cream) recipe, see here.

And here is my recipe for chocolate ganache and dairy free chocolate ganache.

The recipe – Gluten, dairy, soya and egg free Religieuse – makes 4

For the choux pastry
50 grams Vitalite margarine – other dairy free margarines will work but I find they don’t puff up as much.
65 grams gram flour (chickpea flour)
4 teasoons Orgran No Egg whisked together with 8 tablespoons cold water

For the custard filling
250ml almond milk
25 grams gluten free custard powder
10 grams caster sugar

For the dairy free chocolate ganache
50ml almond milk
75 grams dairy and gluten free plain chocolate (60% cocoa solids)

Dairy free whipping cream
If you have trouble finding this, coconut cream whips up great.

Chill your dairy free whipping cream.
For the choux pastry – Preheat the oven to 220°c/200°c fan oven/ gas mark 7.
Place the margarine into a saucepan with 125ml cold water, place on the heat.

marg and water
The margarine should have melted by the time the water comes to the boil.
Stir in the gram flour. Stir over the heat for a minute until the mixture comes together and looks like a dough. It will have some lumps of gram flour.

adding gram flour
Leave for a minute while you place a piece of baking parchment onto 2 oven trays and prepare a piping bag with a large plain nozzle.
Stir in the egg replacement and water a little at a time.
Fill your piping bag with the mixture and pipe 4 bulbs onto one baking tray and 4 bigger bulbs onto the other tray. The buns will stay a similar size as piped.

gluten, dairy, egg free choux

 

Bake in the oven for about 35 minutes depending on their size. Small profiteroles took 25 minutes. Make a small hole near the base of each bun after 25 minutes (20 minutes for smaller buns) to help dry out and continue baking. For larger buns, once the outside is cooked you may want to open up the bun and scrape out a little of the mixture from inside the base and put back into the oven for 5 more minutes.

gluten, dairy, egg free choux

 

For the custard – bring the almond milk to the boil.
Blend the custard powder with a little water and whisk into the milk. Stir in the caster sugar. Leave to cool then store in the fridge until needed.
For the ganache – bring the almond milk to the boil, stir in the plain chocolate until melted. Leave until coating consistency then dip in each bun and leave to set.
Just before serving place the custard into a piping bag fitted with a small plain nozzle. Fill each bun with the custard.
Stick a smaller bun on top of a larger bun. Decorate the join with the whipped dairy free cream.

Religieuse

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 6. Apricot Couronne.

Tuesday, October 1st, 2013

A yummy technical challenge this week – finally! Apricots and sweet bread. Not an egg in sight!

apricot couronne

Here is a link to Paul Hollywood’s recipe.

The recipe – Makes a 12 inch ring.

For the filling

90g/3¼oz dairy free margarine
70g/2½oz light muscovado sugar
120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice
35g/1¼oz plain gluten free flour
60g/2¼oz raisins
65g/2¼oz chopped walnuts
1 orange, zest only

For the dough

200g/8oz Doves Farm gluten free plain flour
100g/4oz cornflour
100g/4oz ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
100g/4oz caster sugar
8 teaspoons (4 x 7g sachets) dried yeast
60g/2¼oz dairy free margarine, melted
350ml almond milk

To finish

50g/1¾oz apricot jam
100g/3½oz icing sugar
25g/1oz flaked almonds

Draw an 11 inch circle onto a piece of baking parchment. Turn it over and place on a baking tray.
Make the filling – Beat the dairy free margarine and muscovado sugar together until smooth. Drain the apricots and add to the margarine mixture along with the gluten free flour, raisins, walnuts and orange zest. Mix to combine.

SAM_2783For the dough – combine the flours with the ground almonds, xanthan gum, salt, sugar and yeast.
Stir in the melted margarine then the almond milk. It will be a thick batter.

sweet doughPlace the dough into a large piping bag without a nozzle and the apricot mixture into another piping bag.

couronne mixPipe a line of dough to look like it is forming a twist. Follow with a line of the apricot mixture. Continue to form a ring.

uncooked apricot couronneLeave to rise for 20 – 30 minutes. Bake at 200°c / gas mark 6 for about 30 minutes until golden and it sounds hollow if you tap the bread.
Place the apricot jam into a small saucepan with a little water. Stir to the boil then brush over the bread.
Mix the icing sugar with a drop of water, drizzle over the bread and scatter toasted flaked almonds on top.

apricot couronne 2

apricot couronne 3