Gluten-free Archives - Page 3 of 12

Apple Crumble Shortbread Bars

Hello hello and a belated happy Thanksgiving to my American friends! I got back this morning from a week’s holiday in St.Lucia! Sorry for just disappearing but I wasn’t organised enough to get any posts lined up for while I was away and wanted to take a complete break from blogging, social media, etc. during the holiday.

Anyway, we had a glorious time in paradise. Sun, sand, relaxation, good food and fun — everything I want in a holiday really! After a long overnight flight home with very little sleep I haven’t had the energy for anything much today so I’ve been catching up on what’s been happening in the blogosphere and planning more recipes of my own to share soon. Here’s one I made earlier…

I don’t think many could say they don’t like apple crumble – actually, my younger self would have said so, but as I’ve mentioned before, I was ultra fussy growing up and didn’t like ANY fruit, even in crumble or cakes, until I was in my late teens. But even if I wasn’t eating crumble as a child, it’s still associated in my mind with happy Sunday lunches as a family.

I’m sure nostalgia adds to its appeal, but warm, sweet and crunchy, I think I’d still find it comforting even without any memories attached.

For this recipe I’ve taken my beloved apple crumble (veganized of course) and combined it with another British favourite – shortbread! The buttery biscuit base is especially lovely against the soft apples and nutty crumble topping and takes the popular pudding to new heights.

This is a vegan and gluten-free dessert you can confidently serve to both herbivores and omnivores and expect rave reviews.

Especially topped with a scoop of vanilla ice cream or a spoonful of custard (non-dairy), these Apple Crumble Shortbread Bars are certainly my idea of a perfect winter dessert.

Apple Crumble Shortbread Bars

Yield: 8 squares (recipe can be halved)

Apple Crumble Shortbread Bars

Ingredients

Shortbread Base

1 C Oat flour
1/3 C Coconut flour
Pinch of salt
1/4 C Melted coconut oil
1/4 C Maple syrup
1 tsp Vanilla extract

Apples

6 Granny Smith apples, peeled, cored and thinly sliced
1/4 C Coconut sugar

Crumble topping

1/2 C Oats
1/4 C + 2 Tbsp Oat flour
1/4 C Chopped walnuts
Pinch of salt
3 Tbsp Coconut sugar
1/2 tsp Cinnamon (optional)
1/4 tsp Ground ginger (optional)
Few gratings of fresh nutmeg (optional)
2 Tbsp melted Coconut oil

Instructions

Preheat the oven to 180C/350F and lightly grease an 8 x 8 " pan with coconut oil.
For the shortbread, combine the oat and coconut flours and salt in a medium bowl, then add the coconut oil, maple syrup and vanilla and mix together to form a dough. Press the mix evenly into the prepared pan and prick all over with a fork. Bake for 10-12 minutes, or until just beginning to turn golden. Set aside to cool slightly until the other components are ready.
Place the apples in a medium pan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside.
Make the crumble by mixing all the dry ingredients together in a bowl (everything except the coconut oil), then add the melted coconut oil and stir to mix through.
Spread the apples over the shortbread base, leaving behind any liquid in the pan as that will make your shortbread soggy. Sprinkle the crumble mixture evenly over the apples then return the pan to the oven and bake for 10-15 minutes.
Leave to cool for at least 5 minutes before slicing and serving.
Serve with non-dairy ice cream or custard

http://www.coconutandberries.com/2014/11/30/apple-crumble-shortbread-bars/

I’ve got quite a few childhood desserts that I haven’t got around to veganizing yet but I’ll certainly share any successes.

What were your favourites growing up? Any special family recipes?

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Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free)

I don’t get very excited about Halloween. I’ve never been trick or treating before and I don’t have any memories of carving pumpkins. Children in the UK these days might have a different experience of the holiday but when I was growing up it just wasn’t a big deal.

I know it’s quite the opposite across the Atlantic and that my US readers have probably been looking forward to the 31st October for weeks! The “spooky spiderweb” decoration on my cupcakes was with my American friends in mind, but everyone, anywhere in the world, can and should make these!

I think everyone should be able to enjoy a treat and so I tried to cover as many bases as possible by making this recipe, not only vegan, but gluten-free, grain-free, and oil-free (I couldn’t manage nut-free as well this time, sorry!) too!

I was positively jumping up and down when I tried the finished product! Ultra light, ultra fluffy and ultra moist, you really would have NO idea that I’d made these cupcakes without any of those things.

Check out that fluffy crumb!

A little shout-out to blogger friend Brandi of The Vegan 8 for introducing me to the magic combination of almond flour and potato starch. The almond flour keeps things moist and rich and the potato starch brings structure and lightness. I’ve done some of my own experimenting and have found that, while tapioca starch and potato starch are *fairly* interchangeable, tapioca can dry baked goods out a little.

I made these a little coconutty since we all know it’s a favourite flavour of mine, but without coconut extract the coconut flavour is very mild so the recipe would work well as a regular vanilla cupcake too.

I topped them with an easy chocolate ganache, and, instead of a sugary icing, used pure coconut butter to make my spider web design. The pattern isn’t hard to do and you certainly don’t need any fancy equipment- I simply used a freezer bag (with a tiny end cut off) and a toothpick. Of course you can decorate these any way you like for the appropriate occasion.

Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free)

Yield: 10-12

Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free)

Ingredients

Coconut Cupcakes

1 C (125 g) Almond flour (Ground almonds UK name)
1/2 C (75 g) Potato starch (NOT flour)
1/4 C (20 g) Shredded coconut
2 tsp Baking powder
1/2 tsp Salt
1/2 C Coconut sugar (75g)
1-1/2 tsp Vanilla extract
3/4 tsp Coconut extract (optional)
3/4 C Coconut milk (the kind from a can),well whisked
1/2 C Apple purée/unsweetened applesauce

Ganache

80 g/ 3oz Dark chocolate (OR 1/2 C Chocolate chips)
2 Tbsp Coconut milk
Coconut butter, melted

Instructions

Preheat oven to 180C/350F and line a cupcake tin with paper/foil cases.
In a large bowl, whisk together all the dry ingredients, making sure there are no lumps remaining.
In another bowl, whisk together the extracts, coconut milk and apple purée.
Add wet ingredients to dry and stir well to combine.
Spoon the batter into the cupcake cases (10-12) and bake for 20 minutes.
Allow to cool for 10 minutes then place the cupcakes on a cooling rack and allow to cool completely before topping.
For the ganache, melt the chocolate in a bain marie or glass bowl placed over a pot of boiling water. Whisk in the coconut milk (it should thicken a little).
Spread the cooled cupcakes with ganache then make the spider web design.
Spoon a few tbsp coconut butter into a freezer bag (or piping bag with a fine nozzle) and allow to cool slightly to thicken a little. Snip a tiny corner off the bag and pipe 3-4 concentric circles on top of the cupcakes. Drag a toothpick from the centre to the edge of the cake at regular intervals through each circle to create the spider web effect.

http://www.coconutandberries.com/2014/10/29/spooky-spider-web-coconut-cupcakes-chocolate-ganache-vegan-gluten-free-grain-free-oil-free/

Whether you make these cupcakes for Halloween or for another occasion, I hope you like them as much as me! And please do share your feedback, I love hearing from you.

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Buckwheat Risotto with Mushrooms & Hazelnut Cream

If you’ve been following Coconut and Berries for a little while, you may remember that in April/May of this year I spent a month working in Geneva. Time for cooking was short and food very expensive, so I mostly prepared simple meals for myself at home. But I did treat myself to a few restaurant meals, one of which was an incredible Spelt Risotto with Vegetables & Hazelnut Cream.

I said way back when I talked about my trip that I wanted to recreate it at home, and I finally did!

Well, in the end I took inspiration from that recipe rather than trying to replicate it exactly, but the result was even better than the original!

I’d been eyeing up the mushrooms on “The Mushroom Table” at my local farmers’ market for the past few weeks, but for some reason or other hadn’t yet progressed to buying any. Probably distracted by the squash, kale and apples and pears aplenty…!

Finally taking away a selection of beautiful mushrooms (I went for Portobello, Chestnut & Oyster but you can use any you like in this recipe), I decided risotto was on the cards. Mushroom risotto is of course a classic, but I wanted to put my own spin on it.

Looking through my blog archives it seems I don’t really “do” traditional risotto. My Lemony Pesto Millet Risotto makes use of an oft-forgotten grain, millet, and is fresh and vibrant-tasting, and my Leek, Sun-dried Tomato & White Bean “Risotto” is actually grain-free! But still totally satisfying.

What I especially loved about that risotto in Geneva was the chewy spelt grains it was made from. I didn’t have any spelt to hand but came up with buckwheat as an alternative as it has a similarly plump, soft but toothsome texture. I’m really surprised that I’ve shared so few buckwheat recipes on the blog, and only one using buckwheat groats, as they’re something I use pretty frequently.

I imagine you’ll have heard of buckwheat by now so I won’t go into too much detail but it’s a pseudo-grain ( like quinoa), wheat and gluten-free despite what its name might suggest, and a complete protein. Definitely one to get acquainted with.

Risottos usually have a creamy element, traditionally in the form of butter, cream, cheese or all three. Nuts are my favourite thing to use to add that same richness to vegan recipes, while still keeping things healthy! The hazelnut cream takes this recipe from good to exceptional!

I make the hazelnut cream just as I do regular nut milk, soaking nuts overnight, blending with water and then straining out the pulp. I simply decreased the nuts to water ratio here to get cream rather than milk. Hazelnuts have a stronger flavour than some nuts too and it’s one which really complements the flavours in this dish.

[N.B. See recipe for a speedier but not quite so special alternative.]

Putting everything together is easy work and we end up with a truly delicious winter-warmer recipe that definitely beats the dish it was based on.

Buckwheat Risotto with Mushrooms & Hazelnut Cream

Yield: 3-4 Servings

Buckwheat Risotto with Mushrooms & Hazelnut Cream

Ingredients

Hazelnut Cream:*

1/2 C Hazelnuts, soaked overnight
1 C Water
1/2 tsp Salt
1 tsp Lemon juice

Risotto

1 Tbsp oil, divided
1 Onion, finely chopped
1 Clove of garlic, minced
1 tsp Chopped fresh thyme OR 1/2 tsp Dried thyme
1 C Buckwheat groats, soaked overnight
1 C Vegetable broth
250g/8-9oz Chopped mixed mushrooms (I used Portobello, Chestnut & Oyster but use what's available to you)
Salt & Pepper
Chopped Fresh Parsley (optional)

Instructions

For the hazelnut cream:

Drain and rinse the hazelnuts then blend in a high-powered blender with 1 C fresh water. Strain through a nut milk bag to get a smooth, white cream. Pour into a small pan, along with the salt and warm gently. Add the dash of lemon juice.

For the risotto:

Heat 1/2 Tbsp oil in a pan over medium heat. Add the onion and cook for 5-8 minutes, until translucent. Add the garlic and thyme and cook for a further minute. Drain and rinse the buckwheat well then add to the pan, along with the vegetable broth. Cover, bring to a boil, then reduce heat and simmer for 10 minutes until all of the liquid has been absorbed.
While the risotto is cooking, heat the remaining 1/2 Tbsp of oil in a large frying pan, add the chopped mushrooms, sprinkle with a pinch of salt and cook, stirring occasionally, for 5-10 minutes, until soft.
Add half the mushrooms to the risotto pan, along with the hazelnut cream (reserving a little for drizzling over each plate). Stir and heat for a couple of minutes to warm through.
Check seasoning and serve. Top individual servings with remaining mushrooms, a generous drizzle of hazelnut cream and chopped parsley (if using).

Notes

*For a quicker, but not quite so delicious, alternative to the hazelnut cream, simply blend 1/2 C soaked cashews with 1 C water. Cashews don't have thick skins so there is no need to strain.

http://www.coconutandberries.com/2014/10/21/buckwheat-risotto-mushrooms-hazelnut-cream/

N.B. I’m going to try and share some nut-FREE recipes on the blog soon too. I personally love nuts and eat them probably every day in some form or another, but I know there are many people who can’t do nuts at all or are looking for lower fat options.

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Maple-Roasted Nut Butter Brownies

I promised you chocolate and that’s what I’m giving you! I’m usually too lazy for baking, which is why I’ve been favouring raw desserts recently, but wanted to make something different for Chocolate Week. I also couldn’t think of a better way to spend a rainy morning than baking, even if it does require a bit more time and effort. That heavenly chocolate smell filling the house…and of course the seriously tasty result, were definitely worth it!

Who doesn’t love a brownie? I usually find chocolate cake a little disappointing and would always choose vanilla or lemon cake over chocolate, but brownies are another story.

These brownies are particularly irresistible, if I do say so myself…

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top. Oh, and then I drizzled the whole lot with chocolate for good measure!

I adapted the base brownie from Angela’s recipe in The Oh She Glows Cookbook. I wouldn’t call them “healthy” but they’re better for you than your average brownie by a longshot. I used my favourite gluten-free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least-processed options. Most importantly to me, they’re still exactly what I look for in a brownie, with a deep chocolate flavour, fudgy texture and chewy edges.

Here are the bare brownies ready to be topped…

That’s better!

Definitely one to make this weekend! And please come back and let me know how you like them.

I’ve added weights as well as measurements in American cups to help my readers in the UK more familiar with metric, and also because I’m finding that baking, especially when gluten-free, requires more accuracy than cooking. Hope it’s helpful!

Maple-Roasted Nut Butter Brownies

Yield: 16 Brownies

Ingredients

250g/8oz (approx 2 C) Mixed Nuts, roughly chopped*
1 Tbsp Maple syrup
1 tsp Coarse sea salt
4 tsp Ground flax + 3 Tbsp Water
1 1/2 C (155g) Sieved Almond meal*
3/4 C + 2 Tbsp (85g) Sieved Oat flour
1/2 C (60g) Cocoa powder
2 Tbsp Arrowroot OR Tapioca flour
1/4 tsp Baking soda
1/4 tsp Salt
75 g/2.5oz Dark chocolate (70% cocoa solids) + Approx 25g/1oz for topping
6 Tbsp (80g) Coconut oil
1 C (150g) Coconut sugar, ground*
1/4 C (60ml) Almond milk
1/2 Tbsp Instant coffee (optional)
2 tsp Vanilla extract

Instructions

Preheat the oven to 200C/400F, spread the chopped nuts on a parchment-lined baking tray and bake for 3-5 minutes. Drizzle over the maple syrup, sprinkle with sea salt and stir. Bake for 3-5 minutes longer. Cool.
Lightly oil a 9x9" brownie pan and line with two sheets of parchment paper, going in opposite directions, for easy removal.
Whisk together ground flax and water and set aside to thicken.
In a large bowl, sieve together the almond meal, oat flour, cocoa, arrowroot, baking soda and salt.
Melt chocolate in a glass bowl over boiling water, along with the coconut oil. When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.
Add wet ingredients to dry and stir well.
Fold in 75 g/2.5 oz (approx 1/3) of the roasted nuts and spoon batter into the prepared pan. Spread evenly with a spatula and smooth over the top.
Reduce heat to 180C/ 350F and bake brownies for 25-30 minutes. Leave to cool completely (at least 1 hr) before topping.
While cooling, add the remaining nuts to a food processor or high-powered blender and blend until you have a very smooth nut butter. Leave the motor running for a while as it can take a bit of time.
Spread nut butter over brownies (you may not need all of it) and chill for 10 minutes.
Place remaining chocolate in a freezer bag and put in a bowl of boiling water for 10 minutes to melt. Remove from water and set aside for 5 minutes to thicken slightly, snip a tiny corner off the bag and drizzle chocolate generously over brownies. Leave to set completely before slicing into squares.

Notes

* You can use any nuts here but I liked the flavour of the mix I used,which included brazil nuts, almonds, walnuts, hazelnuts and pecans.

* I grind my own flours using my Froothie high-powered blender which has a jug especially designed to be able to grind grains and nuts.

*I prefer to use ground coconut sugar for a better brownie texture. You can also substitute cane sugar.

http://www.coconutandberries.com/2014/10/17/maple-roasted-nut-butter-brownies-vegan-glutenfree/

Enjoy the rest of Chocolate Week!

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Easy Lentil-Hazelnut Pâté

So this one definitely isn’t going to win any beauty contests, but looks aside, it’s pretty wonderful! We can always do with a quick and easy spread/dip to add to our repertoires and the rich, savoury flavour of this lentil-hazelnut pâté should win anyone over, including those more used to the traditional, non-vegetarian kind.

I based the recipe on the filling from my Creamy Lentil Butternut Squash, using a sautéed vegetable base with earthy lentils and tamari. I also added nut butter to this spread, but opted for hazelnut this time for its distinct flavour. You could certainly use whole hazelnuts instead of butter here but the pâté probably won’t be quite as smooth or creamy. If you buy a jar or make up a batch of hazelnut butter then you can make my Hazelnut Butter- Chocolate Chip Muffins too! Always a hit!

Whiz everything up in the food processor until it’s thick and fairly smooth then spread liberally on toast or crackers, or thin it out a little more and serve as a dip. It also makes a rather elegant appetizer on crostini with a little strip of roasted red pepper for prettiness!

I’m not feeling too chatty today so I’ll leave you with the recipe and be back soon with more words, pictures and recipes of course!

Easy Lentil-Hazelnut Pâté

Ingredients

1 C Puy OR Green lentils
2 C Water
1 Tbsp oil
1 Bay leaf
1 Leek, chopped
1 Onion, chopped
2 Cloves of garlic, minced
3 Tbsp Hazelnut butter
3 Tbsp Tamari
Handful of Fresh parsley
Black pepper
1/4-1/3 C Water

Instructions

Add the lentils to a pot with the water and bay leaf. Bring to a boil then reduce heat and simmer,covered for approx 20 minutes, or until water is absorbed and lentils are tender.
Meanwhile, warm the oil in a large pan over medium heat, add the onion and leek and cook, stirring every now and again, for 6-8 minutes, until very soft and translucent. Add the garlic and continue to cook, stirring, for a couple of minutes.
Transfer the cooked lentils (drain any remaining water) and the sautéed vegetabes (remove bay leaf) to a food processor. Add the hazelnut butter and tamari and process until fairly smooth. Add water, 1 Tbsp at a time, until the paté is your desired consistency.
Pulse in the parsley and season with black pepper to taste.

http://www.coconutandberries.com/2014/10/15/easy-lentil-hazelnut-pate/

P. S. Seeing as it’s National Chocolate Week in the UK, you might want to take a look at some of my favourite chocolate recipes! Not that I need an excuse to eat chocolate. I may…or may not…have a special new chocolat-ey recipe coming up on the blog too!

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.