Posts Tagged ‘vegan’

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

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

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – Week 5. Tuille Biscuits

Tuesday, October 1st, 2013

Egg replacer is brilliant stuff! This challenge has taught me this. Before now I had never realised how good it is.

egg free tuille

The technical challenges this year have been particularly eggy and without the egg replacer I would have fallen at the first hurdle.

I followed Mary Berry’s recipe for these biscuits replacing the allergens. My tuille biscuits tasted just the same. I reduced the amount of flour slightly.

The Recipe – makes 12 small biscuits

1 teaspoon egg replacer. I used Orgran No Egg. Whisked together with 2 tablespoons cold water.
33 grams dairy free margarine. I used Vitalite.
30 grams icing sugar.
a little vanilla extract or vanilla paste.
30 grams Doves Farm gluten free plain flour.
½ teaspoon gluten free cocoa powder.

Draw around a 10cm biscuit cutter onto a piece of baking paper. Turn the paper over so the pencil marks are underneath onto a baking tray.
Preheat oven to 180°c / gas mark 4.
Whisk together the margarine with the icing sugar until soft.
Whisk the egg replacer with the water then whisk into the margarine.
Stir in the gluten free flour.

ingredients tuille
Take a spoonful of the mixture and mix it with the cocoa powder.
Make a paper piping bag and put the cocoa mixture into this.
Place a teaspoon of the mixture onto a circle and spread into shape with the back of the spoon.
Pipe a swirl of the cocoa mixture onto half of the biscuits.

tuille
Tap the baking tray on the table so the cocoa mixture levels with the rest of the mixture.
Bake for 9 – 12 minutes until the edges start to turn a golden colour.
Place the tuilles with a swirl over a rolling pin to shape. Roll the plain tuilles into a cigar shape.
Melt a little dairy free plain chocolate and dip both ends of the cigars. Leave to set.
These biscuits were still lovely a day later.

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – Week 3. Floating Islands

Monday, September 16th, 2013

So how do you make an egg free meringue?

egg free floating island

Did you know Alfred Bird invented custard powder because his wife was allergic to eggs?

I had never used an egg replacement until a little while ago when I saw a recipe for meringue and had to try it. I tried making a sponge with it which I didn’t like at all so I keep it just for meringue.

The original recipe from The Great British Bake Off is already gluten free – remember if you use Meri-white, it contains wheat. The recipe can be made dairy free by using your choice of dairy free milk in the custard.

The Recipe – 4 portions.

45g Orgran No Egg
2ml pectin
few drops vanilla extract
65g icing sugar
2 teaspoons soft brown sugar

500ml almond milk
35g gluten free custard powder
20g caster sugar or to taste

Mix the No Egg with the pectin in a mixing bowl.
Add 125ml water and mix on high speed for 5 minutes.
Add the vanilla and the sugar a tablespoon at a time. Continue on high speed for 5 minutes until the mixture forms stiff peaks.

egg free meringue
Place the almond milk into a large saucepan and bring to the boil. Turn down to just under a simmer.
Shape the meringue into quenelles and place into the milk. Cover and cook for about 8 minutes depending on the size. Lift out onto a plate.

poached egg free meringue
Strain the almond milk and pour back into a clean saucepan. Bring to the boil.
Mix the custard powder with a little water. Whisk into the almond milk until it is your preferred thickness. Stir in the sugar.
Pour into serving bowls and place the meringues on top.

Place 100g white caster sugar into a small saucepan with a drop of water. Place onto the heat and melt the sugar. Boil until the sugar turns to caramel. Take off the heat and dip the saucepan into the sink filled with a little cold water to stop the caramel cooking further.
Dip two forks into the caramel and flick the caramel over a rolling pin to form strands – this is messy! Place on top of the meringues.

 

 

Free From For Kids

Friday, February 15th, 2013

I thought I’d tell you about a website selling free from foods aimed for children.

www.freefromforkids.co.uk is a website dedicated to selling free from foods. If you’re looking for dairy free, gluten free, wheat free, soya free, egg free and other food allergen free treats, snacks or baking goods then you are in the right place. The foods are aimed at children, but if you like good food that is free from common allergens then Freefromforkids.co.uk is perfect for big kids too!

If you are struggling to find free from Easter goodies then this is a good site to visit.

The owners of this site also run www.parentsown.co.uk which was set up to allow parents with children with gastro intestinal, feeding problems and allergies, as well as other medical conditions, to share their experiences, information and find people in a similar situation to them.

Egg, gluten and dairy free wedding cookies

Monday, January 28th, 2013

I was asked how to decorate cookies with flooded icing without using egg. You can get the same effect, shinier in fact by using fondant icing.

I don’t mean sugarpaste. I mean bakers fondant which is made from sugar and glucose syrup. This can be bought in block form which is how bakers use it, you can buy it from the supermarket as ‘fondant sugar’ which you mix with water before using or you can buy real fruit fondant powder from Squires Kitchen.

The three cookies on the left were decorated with block fondant. The three cookies on the right are decorated with powdered fondant sugar. My photography is not brilliant but I hope you can see that both give a good finish.

Both block form and powdered fondant sugar will give a smooth shiny finish which is as shinier than flooded royal icing – and you don’t need a heat lamp to dry the icing.

Tips – Prepare your fondant sugar in a glass bowl and stir with a metal spoon. Plastic bowls can hold onto any grease previously held in the bowl and this will affect the shine of your fondant.

Pipe the outline of your shape with sugarpaste ‘let down’ with cooled boiled water. I add 1ml to 20g sugarpaste but this doesn’t have to be exact. Use this to fill a piping bag fitted with a number 2 nozzle.

To prepare your fondant sugar – stir in water a few drops at a time until it is a thick pourable consistency. Colour with liquid or paste food colouring.

To prepare block bakers fondant – place your fondant in a glass bowl, pour a small amount of water over the top. Place into a microwave on a low heat, stir after every 30 seconds until it is the required consistency. It should be just warm. You can add a little water to adjust the consistency. Do not overheat as this will effect the shine and constant overheating will cause the fondant to become grainy. Colour with liquid or paste food colouring.

Both sugars dry hard and you can pipe on top. This method can also be used to make free standing ‘run out decorations – you can either draw your pattern the wrong way round onto a piece of silicon baking paper, turn upside down so the pencil marks are underneath, or place a piece of clear cellophane on top of your design and pipe your design onto this. Pipe the shape outline with let down sugarpaste in a piping bag fitted with a number 2 nozzle. Fill in the shape with the fondant icing in a piping bag. Leave to dry before carefully running a very thin thin palette knife underneath to loosen from the paper.

This recipe makes about 12 x 3inch heart shaped biscuits.

 Ingredients
70g caster sugar
150g dairy free margarine
100g gluten free plain flour
100g maize flour or cornflour
1 x 500g pack fondant sugar (available from your supermarket)
Small amount sugarpaste, coloured as required
paste or liquid food colouring
any extra decoration

Equipment
1 large baking tray
cookie cutters
rolling pin
small paper piping bags
number 2 piping nozzle
small cranked palette knife

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

Mix the sugar together with the dairy free margarine until combined.

Mix in the gluten free flour and maize flour and bring together to form a dough.

Dust your worktop with gluten free flour. Roll out the dough ¼ inch thick and stamp out shapes using biscuit cutters.

Place onto a baking tray lined with greaseproof paper lightly brushed with oil.

Bake for 13 to 15 minutes and leave on the baking tray to cool.

Let down your coloured sugarpaste with cooled, boiled water. Paddle with a small cranked palette knife to remove any lumps and air bubbles.Fill a paper piping bag fitted with a number 2 piping nozzle.

Pipe any outlines on your cookie with the let down sugarpaste.

Prepare and colour your fondant sugar until it is a thick pouring consistency. Fill a paper piping bag with this. It does not need a nozzle.

Snip the very tip of your piping bag off with a pair of scissors and pipe the fondant onto your cookie within the outline. Start piping, keep the point of your piping bag in the piped fondant to ‘guide’ the fondant where you want it to go. Try not to overfill. Leave in place to dry. Decorate as required.

Once dry the fondant can be piped on top.

Leftover mincemeat?- Gluten and dairy free mincemeat shortbread

Sunday, January 6th, 2013

Unusually this year I had a jar of mincemeat leftover after Christmas. I also needed to make something for lunch boxes this week.

I fancied a mincemeat bakewell tart but there is a no nuts policy at school so decided to make mincemeat shortbread.

Recipe

Ingredients
1 large jar of gluten free mincemeat. (If you haven’t got enough mincemeat, you could mix it with stewed apple or pear)
375g dairy free margarine
180g caster sugar
250g gluten free plain flour
250g maize flour or cornflour

for the Shortbread

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

Mix the sugar together with the dairy free margarine until combined.

Mix in the gluten free flour and maize flour and bring together to form a dough.

Line an 8in x 8in brownie tin with greaseproof paper, grease with sunflower oil or dairy free margarine if needed. I used an 8in x 12 in tin and spread the shortbread out to 8 inches. It didn’t spread any further when cooking so you can use a bigger tin.

Press half of the dough into the bottom of the tin.

Bake for 15 minutes, leave to cool. I would always recomend part baking the base if using a domestic oven.

Cover with the mincemeat.

Place the remaining dough onto a piece of parchment paper which is bigger than the brownie tin.

Roll out onto the parchment until it is the same size as the brownie tin and of an equal thickness.

Get somebody to help you. Each hold two corners of the parchment and turn over onto the mincemeat.

Manoeuvre into the right place, rub over the parchment with your hand to stick the shortbread to the mincemeat, then peel off the paper.

Mark into portions and sprinkle caster sugar over the top.

Bake for 20 to 25 minutes, until golden brown. Leave to cool before slicing into portions.