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This delicious crumble is made with gluten-free oats. Recently it was discovered that oats don’t actually contain gluten – but because they are generally produced and packaged alongside other gluten products, especially wheat, they often have a certain amount of gluten in them. Great news! I’ve always loved oats but have definitely experienced reactions from them in the past. But Coeliac UK have confirmed that oats are naturally gluten-free, within their parameters of less than 2 parts in 1 million (although not all organizations agree). For me, the gluten-free oats you can now get are definitely ok, and I don’t get any reactions. My favourites are made by Nairns and you can find them in most supermarkets and health stores.
This is a great recipe for everyone, especially little ones. I’ve made the crumble with honey and apple juice instead of sugar, so it won’t cause a ‘sugar hit’. Oats are one of the best slow-release carbohydrates so they helps concentration and brain function. Hazelnuts are particularly rich in omega-9 fatty acid, also known as oleic acid, which boosts the immune system. And the humble apple is a brilliant fruit. High in antioxidants, including vitamins B3, C and beta-carotene, it’s also packed full of a soluble fibre called pectin, which helps to regulate your digestion. Make sure you use lovely ripe blackberries, preferably picked fresh on a leisurely Sunday afternoon…
gluten-free, dairy-free, yeast-free, soya-free, egg-free, seed-free
Serves 4 Preparation time 10 minutes Cooking time 35 minutes
- 2 apples, peeled, cored and cut into chunks
- 225g/8oz/scant 2 cups blackberries
- grated zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp honey
- 1 tbsp apple juice
- 60g/2¼oz/½ cup hazelnuts, chopped
- 175g/6oz/2 cups gluten-free porridge oats
- 3 tbsp olive oil
- 3 tbsp apple juice
- Preheat the oven to 180ºC/350ºF/Gas 4. Put the apples and blackberries in a shallow baking dish and sprinkle with the lemon zest and juice. Drizzle over the honey and apple juice.
- Mix together the hazelnuts, oats, oil and apple juice, then spoon the mixture over the fruit and press down gently.
- Bake for 30 minutes until golden brown, then serve.
Recently I devised some recipes for Kallo, for their new range of organic soya milks (which are delicious!!) One of the recipes I created was a Raspberry and Almond Clafoutis. I adore clafoutis – it’s a a baked dessert in a custard-like batter, similar to pancake batter. Originally a French dish, it was traditionally made with cherries, but you can find many variations using summer/autumnal fruits such as plums and blueberries. It’s easy to make a good gluten-free and dairy-free batter, but it is important to use good soya milk. This recipe combines raspberries and almonds – a classic combination of tastes – with an extra kick of almond from the almond extract. Super-easy to prep and assemble – and thoroughly delicious!
gluten-free, wheat-free, yeas-free, seed-free, citrus-free
Preparation time 10 minutes Cooking time 35–45 minutes Serves 4
- dairy-free margarine, for greasing
- 4 eggs
- 150g/5½oz/scant 1 cup raw cane sugar or fruit sugar
- ⅛ tsp almond extract
- 25g/1oz/scant ¼ cup rice flour
- 50g/1¾oz/scant ½ cup ground almonds
- 250ml/9fl oz/1 cup Kallo Original Soya Milk
- 550g/1lb 4 oz/4½ cups raspberries
- 40g/1½oz/heaped ½ cup flaked almonds
- Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a large (approximately 20 x 20cm) ovenproof dish with dairy-free margarine.
- Beat the eggs and sugar together in a mixing bowl with an electric whisk until thickened and creamy. Beat in the almond extract, then sift in the rice flour and add the ground almonds. With a metal spoon, carefully fold into the egg mixture. Gently stir in the soya milk.
- Put the raspberries on the bottom of the dish. Pour the batter over the top and scatter the flaked almonds over the top. Bake in the hot oven for 35–45 minutes, depending on the size of the dish, until risen and set, with a golden-brown crust formed on the top. Remove from the oven and serve.
This recipe is adapted from one of the recipes in the Vitamix cookery book. It’s incredibly easy to make and full of beautiful flavours from the raspberries and rosewater. And it’s made with yogurt instead of cream (I’ve substituted dairy-free soya yogurt here), so it’s wonderfully light – and healthy!
I adore my Vitamix machine – and I think they’re incredible. Billed as much, much more than a blender, they can chop, grind, puree, crush, whizz, mince, crumb, mill, shred and blend – and make nut milks, batters, pancakes, crepes and muffins, juice & smoothies, sauces, dressings & marinades. And, extraordinarily, they can make hot soups from raw ingredients and then ice creams! What’s more, they’re incredibly healthy. The machines pulverize veggies and fruit to a cellular level, so nutrients and antioxidants are released, making them more bio-available for your body. Research backs up that you get a significantly enhanced nutrient intake from the foods. And the machine uses friction heat generated by the rotation of the blades to cook the food, rather than heat, therefore preventing loss of valuable enzymes and nutrients. All brilliant!
gluten-free, dairy-free, yeast-free, egg-free, nut-free, seed-free, citrus-free
- 250ml/9fl oz/1 cup dairy-free soya yogurt
- 3 tbsp icing sugar
- 1 tbsp rosewater
- 300g/10½oz frozen raspberries
- Put the ingredients in the Vitamix machine in the order listed and secure the 2-part lid. Select variable speed 1 and turn the machine on. Increase the speed to 10 then turn the machine to high and use the tamper to push the ingredients onto the blades.
- In about 30 seconds the sound of the motor will change and 4 mounds should form in the mixture. Stop the machine and serve immediately.
This gorgeous fruit salad comes from spice master John Gregory’s Smith‘s book, Mighty Spice. Inspired by his travels around the world, John wrote the cookbook to show how you can use spices to add amazing flavours – including spicy, zingy, fiery and tangy – as well as delicious aromas. Instead of having to use a whole load of different spices, John uses a total of only 25 spices – and a maximum of only 5 spices for each recipe. And there’s a wonderful selection of dishes from all over the world. Brilliant!
This recipe literally took no time at all to prepare. I cheated (!) and bought a pre-prepared tropical fruit salad. So I simply made the syrup and mixed it into the papaya, pineapple, mango and passion fruit. So easy. And the flavours here are stunning – a combination of fiery chilli, zesty lime juice, and sweet, aromatic cinnamon and star anise – all mixed into the different fruit flavours. We ate this after a beef stir-fry, making the whole meal a fantastic mix of tastes and aromas. It’s wonderful to find new inspiration for fruit and this is fast becoming a new favourite in our house!
gluten-free, dairy-free, yeast-free, egg-free, soya-free, nut-free, seed-free
Serves 4 Preparation time 10 minutes Cooking time 10 minutes
- 90g/3¼oz/heaped ⅓ cup caster sugar
- 5cm/2in cinnamon stick
- 2 star anise
- ¼ tsp chilli flakes
- juice of 2 limes
- seeds and pulp of 3 passion fruit
- 1 mango, peeled, pitted and roughly chopped
- ½ pineapple, peeled, cored and roughly chopped
- 1 papaya, peeled, deseeded and roughly chopped
- Put the sugar, cinnamon, star anise and chilli flakes into a large pan with 250ml/9fl oz/1 cup water and bring to the boil over a high heat. Stir continuously for 1 minute, or until all the sugar has dissolved, then reduce the heat to medium and simmer, shaking the pan occasionally, for 10 minutes until the liquid has reduced to a thin syrup. Transfer the syrup to a mixing bowl and set aside to cool. Remove the cinnamon to stop its flavour overpowering the dressing, but reserve for decoration.
- Once the syrup has cooled, pour in the lime juice and passion fruit and mix well. Add the mango, pineapple and papaya, then toss together so that the spicy, sweet-sour flavours of the dressing coat the fruit. Serve at room temperature or chilled.
I’m coming in late to the Pie Party (sorry!) but I wanted to share this because it truly is heavenly. A rich chocolate tart, with soft, sweet pears – and a very gooey middle. In theory, you should bake your tart until the filling is completely set but the rich, oozing middle in this one defies all rules. It tastes too good to cook it any longer!
The pastry can, of course, be made by hand – but I’ve shown how to make it in the food processor, in order to make this super-easy. And it’s still light-textured, holds together, and a little crumbly when you bite into it.
Shauna, I love your idea of the Pie Party. Can we make it an annual event?!
gluten-free, dairy-free, yeast-free, seed-free, citrus-free
Serves 6–8 Preparation time 10 minutes, plus making the pastry Cooking time 35 minutes
- 4 pears, peeled, halved and cored
- 150g/5½oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
- 50g/1¾oz/¼ cup fruit sugar or caster sugar
- 50g/1¾oz dairy-free margarine, plus extra for greasing
- 4 eggs, beaten
- 75g/2½oz/heaped ¹⁄₃ cup rice flour, plus extra as needed
- 75g/2½oz/²⁄₃ cup gram flour
- 1 tsp xanthan gum
- 50g/1¾oz/scant ½ cup ground almonds
- 50g/1¾oz/scant ¹⁄₃ cup fruit sugar or caster sugar
- 80g/2¾oz chilled dairy-free margarine, diced
- 1 large egg, beaten
- To make the pastry, sift the flours and xanthan gum into the bowl of a food processor and blend well. Stir in the almonds and sugar. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually add 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
- Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. Grease a loose-based 20cm/8in tart tin with dairy-free margarine and line the base with baking parchment. Liberally dust a chopping board with rice flour and roll out the pastry into a circle slightly larger than the tart tin, to allow enough pastry for the side, then neaten the edge, using a sharp knife. Be careful as the pastry will still be slightly sticky. Put the tin, face-down, on top of the pastry and turn the board over to drop the pastry into the tin. Ease the pastry into place, pressing down carefully to remove any air pockets, then prick the base all over with a fork. Line the pastry case with a piece of baking parchment and cover with baking beans.
- Bake for 8 minutes until just starting to turn golden. Remove from the oven and remove the parchment and beans.
- Meanwhile, make the filling. Put the pears on a chopping board and, using a sharp knife, make 5 slices down each half, starting about 1cm/½in from the top. Leave to one side.
- Put the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Add the sugar and stir in thoroughly, then add the margarine and stir until melted. Add the eggs, a little at a time, and stir in thoroughly.
- When the pastry is out of the oven, put the pears onto the base, fanning them out slightly if there’s room (it will depend on the size of the pears.) Pour the chocolate mixture over, taking care to cover all the pears.
- Bake for about 25 minutes, until just darkening on the top. Remove from the oven and leave to cool in the tin for 5 minutes, then carefully put a plate on the top, turn it over, remove the tin and put a serving plate on the top. Turn the tart back over onto the serving plate. Serve hot or cold.
These cupcakes are full of wonderful Italian flavours. The slightly crunchy texture of polenta, along with the ground almonds and the tangy lemon make these cupcakes delicious. And they’re incredibly quick and easy to make. This recipe is taken from Masterchef finalist Caroline Brewster’s book, Yummy, which gives you wonderful desserts you can make in 5, 10, 15, 20, 25 or 30 minutes. These are from the 20 minute chapter, and you really can make these in under 20 minutes – and even do the washing up while you’re waiting for the cakes to bake!
I’ve adapted them slightly, using dairy-free margarine instead of butter, fruit sugar instead of the sugar or icing sugar, and I used less of the syrup topping.
- 115g/4oz dairy-free margarine
- 115g/4oz/1/2½cup fruit sugar, plus 4 tbsp for the topping
- 115g/4oz/heaped 1 cup ground almonds
- 55g/2oz/⅓ cup quick-cook polenta
- ½ tsp gluten-free baking powder
- 1 tsp vanilla extract
- 1 egg, plus 1 egg yolk
- a large pinch of salt
- juice and finely grated zest of 1 lemon
- P reheat the oven to 200°C/400°F/Gas 6 and line a muffin tin with 8 paper cupcake cases. Put the margarine, sugar, ground almonds, polenta, baking powder, vanilla extract, egg, egg yolk and salt in a food processor and blend for 1 minute until combined. Add the lemon zest and 1 tablespoon of the lemon juice and pulse 2 or 3 times to mix.
- Spoon the mixture evenly into the cupcake cases and bake for 12–14 minutes until the tops are browned and firm. Rotate the tin halfway through baking.
- While the cupcakes are baking, put the remaining sugar for the topping in a mini food processor or spice mile and pulse until very fine and resembles icing sugar. Mix with 1 tablespoon of the remaining lemon juice to make a syrup.
- Carefully lift the warm cupcakes from the muffin tin, using a palette knife, and peel off the paper cases. Spoon over as much of the syrup as you want and serve.
This wonderful cheesecake is filled with sweet blueberries, and accented by zesty lime, rich soya cream cheese and spicy ginger biscuits. The world is filled with people who ADORE cheesecake and, having never, seriously, ever been able to eat one, I’ve now been able to join them. YAY! Delicious and stunning, and I know from experience that it travels well (I carried it from West Dulwich (where I live) to the offices of Simon & Schuster in Bloomsbury when I presented my book Simply Gluten-Free & Dairy-Free at the Sales Conference.) I use Tofutti Creamy Smooth – a dairy-free alternative to cream cheese – because it has a beautiful taste and texture and works brilliantly in this cheesecake. It takes a while to make because you need to make the biscuits first, then put the cheesecake together, bake it and leave to chill and set. But wow is it worth it!
Serves 6–8 Preparation time 40 minutes, plus at least 3 hours setting Cooking time 1 hour
100g/3½oz dairy-free margarine, melted, plus extra for greasing
300g/10½oz/2 cups blueberries
550g/1lb 4oz soya cream cheese
175g/6oz/1 cup fruit sugar or caster sugar
zest and juice of 2 limes
175g/6oz dairy-free margarine
125g/4½oz/¾ cup fruit sugar or caster sugar
100g/3½oz/heaped ½ cup rice flour
50g/1¾oz/scant ½ cup gram flour
50g/1¾oz/¹⁄₃ cup maize flour
2 tsp ground ginger
½ tsp gluten-free baking powder
scant ½ tsp xanthan gum
1cm/½in piece of root ginger, peeled and grated
1 To make the biscuits, preheat the oven to 180°C/350°F/gas 4 and line two baking sheets with baking parchment. Put the dairy-free margarine and sugar in a saucepan and heat over a low heat until the margarine has melted and the sugar has dissolved. Bring to the boil over a high heat, then turn the heat down to medium-low and simmer for 4–5 minutes until the mixture has caramelized slightly and become syrupy.
2 Sift the flours into a large mixing bowl and stir in the ground ginger, gluten-free baking powder and xanthan gum. Add the root ginger and, using your fingertips, rub it into the flour mixture until well mixed. Add the margarine and sugar syrup, and stir well with a wooden spoon.
3 Spoon the mixture, 1 tablespoon at a time, onto the baking sheets. Using your hands and the back of a metal spoon, shape each mound into a round biscuit shape about 3mm/1∕₈in thick.
4 Bake for 8–12 minutes until lightly browned. Remove from the oven and leave to cool for 5 minutes, then transfer to a wire rack and leave to cool. Break into pieces.
5 Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep 20cm/8in springform cake tin with dairy-free margarine and line the base with baking parchment. Heat the dairy-free margarine in a saucepan over a low heat until melted. Put the biscuits in a food processor and blend until the mixture resembles fine breadcrumbs. Add the crumbs to the melted margarine and mix well. Using the back of a spoon, press the mixture evenly into the base of the cake tin. Cover with the blueberries and leave to chill in the fridge for 10 minutes.
6 Meanwhile, blend the soya cream cheese, sugar, and lime zest and juice together in a food processor until smooth. Add the eggs and blend until smooth and creamy.
7 Pour the cheese mixture over the blueberries and bake for 30–35 minutes until pale golden brown and the top feels firm to the touch. Turn the oven off and leave the cheesecake to rest in the oven for another 30 minutes.
8 Ease the cheesecake out of the tin and leave to cool completely, then chill in the fridge for 3–4 hours until completely set before serving.
Christmas pudding is a great part of the countdown to Christmas. Traditionally you make it a few weeks (up to 6 weeks) before and, once you’ve piled all the ingredients into a large bowl, everyone has a good stir and a wish. This year, Zoe’s friend, Emily, came round to stir. We hope your wish comes true, Emily! Here’s the recipe I used – it makes a much lighter, yet still very rich and moist, version of the classic – and all without gluten or dairy. As with the Christmas cake, you can feed it with more brandy while you wait for the day. If you’re making it in advance, leave to cool in the bowl once cooked, then wrap tightly in foil and store in a cool place or freezer. Then recover with foil and steam for 1 hour to reheat.
Preparation time 30 minutes Cooking time 6½ hours Makes 1 pudding to serve 10–12
gluten-free, wheat-free, dairy-free, seed-free, citrus-free
- dairy-free margarine, for greasing
- 750g/1lb 10oz mixture of sultanas, raisins and currants
- 150ml/5fl oz/scant ⅔ cups brandy or apple juice
- 300g/10½oz/gluten-free and dairy-free bread, crusts removed
- 50g/1¾oz/heaped ¼ cup rice flour
- 25g/1oz/scant ¼ cup gram flour
- 50g/1¾oz/½ cup ground almonds
- ½ tsp xanthan gum
- ½ tsp mixed spice
- a large pinch of ground cloves
- a pinch of freshly grated nutmeg
- 175g/6oz/1 cup fruit sugar or caster sugar
- 100g/3½oz gluten-free vegetarian suet
- 50g/1¾oz dried mango, chopped
- 1 small apple, grated
- 30g/1oz/scant ½ cup flaked almonds
- 3 eggs, beaten
- Lightly grease a pudding basin with dairy-free margarine and cover the base with a circle of greased baking paper. Put the sultanas, raisins and currants and 500ml/17fl oz/2 cups water in a saucepan. Bring to the boil over a high heat, then turn the heat down to medium and simmer for 30–40 minutes until all of the fruit has softened and the water has been absorbed. Pour the brandy in, mix thoroughly, and leave to one side.
- Put the bread in a food processor and blend to make (about 200g/7oz) breadcrumbs. Remove and leave to one side.
- Sift the flours into a large mixing bowl and add the ground almonds, breadcrumbs, xanthan gum and spices and mix well. Add in the sugar, suet, chopped mango, grated apple and flaked almonds and stir well with a wooden spoon. (Ask everyone to stir at this point – and don’t forget to make a wish!)
- Using an electric mixer, beat the eggs until frothy. Pour into the pudding mixture and stir in thoroughly. Pour the mixture into the basin and smooth the surface with the back of a metal spoon. Cover with 2 layers of greased foil and tie a piece of string tightly around the basin rim to secure it.
- Put the basin into a large saucepan and pour in enough boiling water to come halfway up the sides of the bowl. Cover with a lid and leave to simmer for 6 hours, adding more boiling water if needed.
- Leave to cool in the bowls for 15 minutes, then remove the foil and turn out. Serve hot.
This is a soufflé with wonderful flavours from the apricots and cardamom. (I’ve used ½ teaspoon of ground cardamom, but if you want a more subtle taste, just use a little less.) Some soufflés are made using a custard mixture, which invariably uses flour, and others tend to use cream. But I’ve opted for a incredibly light and fluffy version without any alternatives to the flour or cream – just concentrating on the whisked egg whites and the fruit.
gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free
Preparation time 10 minutes cooking time 20 minutes serves 4
- dairy-free margarine, for greasing
- 5 egg whites
- 100g sugar, fruit sugar or xylitol
- 500g apricots, stoned and quartered
- scant ½ tsp ground cardamom
- ½ tsp vanilla extract
- 1 tbsp cornflour
- Preheat the oven to 180°C/350°F/Gas 4 and grease 4 x large, deep 350ml ramekins with dairy-free margarine.
- Put the apricots and half the sugar in a small, heavy-based saucepan and heat gently over a low heat for about 10 minutes, mashing frequently with the back of a wooden spoon, until the fruit has softened into a puree. Strain the mixture through a non-metallic sieve into a large mixing bowl thoroughly and mix in the cardamom and vanilla extract. Mix the cornflour together with 1 teaspoon of water in a small bowl to make a runny paste and whisk into the strained apricots mixture.
- Meanwhile, in a clean bowl, whisk the egg whites using a hand-held electric whisk or food processor until they form stiff peaks. Add the remaining sugar and continue whisking until they form glossy peaks.
- Add a third of the whisked egg whites to the apricot mixture and whisk until well blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
- Pour the mixture into the prepared ramekins and bake for 10–12 minutes until very lightly browned on top and well risen. Take out of the oven and serve immediately.
I have to admit, I adore chocolate! I spent ages perfecting this recipe, because I think it’s important to have a truly divine chocolate cake recipe in your life! The secret to the lightness and moistness of this gluten- and dairy-free chocolate cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. I hope you love this!
gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free
Cooking time 45 minutes; serves 10-12
- 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
- 150g dairy-free margarine, plus extra for greasing
- 180g fruit sugar or xylitol
- 1 tsp vanilla extract
- 4 large eggs
- 80g rice flour
- 20g gram flour
- 20g maize flour
- 2 tsp gluten-free baking powder
- ½ tsp xanthan gum
- 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
- 80g fruit sugar or xylitol
- 200ml soya cream
- 1 tbsp cornflour
- Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.
- Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.
- Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.
- Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.
- Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.
- Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
- When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.
- Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.