A confession: I have been looking for gluten free recipes as of late. Apparently, i am gluten intolerant according to my doctor. Considering I am also lactose intolerant, this is making my breakfast more and more difficult. Even muesli *may* be an issue – especially if you live in the country who invented the thing and swears by it. But, one manages to find alternatives and eventually find happiness in dishes like this. For sure there is life beyond gluten…
Strawberry, nectarine and walnuts bake (adapted from a recipe found in the Minimalist Baker blog)
- 4 cups strawberries and nectarines, cut into bite-sized pieces
- 1 cup (app 85g) oats
- 1/2 cup (app 45g) almond meal
- 1/2 cup roughly chopped pecans
- 1/4 cup (app 50g) of light brown sugar
- pinch sea salt
- 60g of cold butter
- Plain yoghurt to serve
Preheat oven to 180oC (350cF).
Butter and flower a baking dish.
Chop the fruit in big chunks. Reserve.
Put the dry ingredients in a bowl and mix them until the butter is well incorporate (probably best done by hand).
Put the fruit in the previously buttered dish, making sure it well spread. On top of it, add a layer of the flour and butter mix
Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.
Let it cool. Serve with a dollop of yughurt
Maybe not the real soda bread, but still a very good version it. Actually, perfect to eat with a bowl of soup or with some salad.
Buckwheat cheddar soda bread (adapted from Dan Lepard’s column in the Guardian).
- Makes one large loaf
- 300g buckwheat flour
- 50g potato flour (potato starch; i used potato mash flakes)
- 50g unsalted butter, softened
- 2 tsp gluten-free baking powder
- 3 tsp mustard powder or curry powder
- 125g strong cheddar, coarsely grated
- 2 medium eggs
- 50g low-fat yoghurt
- 200ml cold milk
Put the buckwheat and potato flours into a bowl and then rub in the butter. Add the baking powder, mustard powder and cheddar and toss through well.
Beat the eggs, yoghurt and milk together , then pour the mix on the dry ingredients and stir well to a soft dough. Line a baking tray with nonstick paper and spoon the mixture on as one big lump in the middle. Dust the top with buckwheat flour then pat it into a rectangle about 3cm high.
Cover the top with more grated cheese and poppy seeds, cut with a knife into 8-12 pieces, then bake at 220C/200C fan/425F/gas mark 7 for about 20 minutes until the cheese on top begins to brown. Remove from the tray and paper and leave to cool on a wire rack before serving.
The last thing I was expecting was seeing bacon muffins offered as a “healthy option packed with protein”. Specially, when I classified them as totally unhealthy, but worthwhile the risk about 3 years ago. Well, it is gluten free, after all… In any case, an excellent make ahead dish for brunch, lunch or keep the
beasts lovely colleagues happy, motivated or blissfully unaware of the sky falling down their heads challenges.
Bacon eggs and cheese muffins (adapted from Our Nourishing Groots)
- 12 eggs
- 350g of bacon, chopped and cooked
- 180g of Gruyere (or other sharp) cheese, shredded
- A pinch of dried basil and oregano
- salt and pepper to taste
- 80g 0f Parmesan cheese
1. Preheat the oven to 175oC
2. Heat a large flat frying pan until is piping hot. Lay out the chopped bacon strips so that they are not overlapping but generally fill the pan. Cook the bacon on its own grease. When they are translucent, remove them from the heat and reserve.
3. In the meanwhile, stir together the 12 eggs whole eggs. Add the cooked bacon and the grated Gruyere cheese. Season with salt and pepper. Add the oregano and shredded basil.
4. Line the muffin tray with paper liners. Ladle the muffin mixture and sprinkle with Parmesan cheese.
5. Bake for 25 minutes, or until puffy and slightly browned on top. Remove from oven and let cool for about 15 minutes on a wire cooling rack. Loosen the paper cups with a butter knife and lift out of the muffin pan.
6.Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.
A couple of years latter, with a different camera and the right almond meal… St James cake, take 2. Also, it doubles up as my birthday cake. A far cry from the formidable cakes years of the past few years, but still a sophisticated, luscious and almondy affair to put on the table with a glass of prosseco.
Almond cake (adapted from Ferran Adrià’s The Family Meal)
- Baking spray or butter and flour as required
- 3 large eggs
- 150g of sugar
- 150g of almond meal (make sure you are using the off white mixture, made with pealed almonds)
- 1 pinch ground cinnamon
- Icing sugar as required
1. Preheat the oven to 180C. Coat a baking tray with baking spray (or butter and flour). It has to be a large one, like a 40 cm round one)
2. In a large bowl, beat the whole eggs and the sugar until you have a pale yellow foamy mixture
3. Add the the ground almond and the cinnamon to the egg mixture. Fold it slowly in the same direction with a wooden spoon, until you obtain a fluffy and airy mixture.
4. Pour the mixture in the tray (it should be must be about 1.5cm deep)
5. Put in the oven for about 20min, or until golden brown. Make sure it doesn’t stick to the sides of tray when you take it out of the tray.
6. Sprinkle icing sugar on top of it before serving.
A dish specially dedicated to B., who passionately loves quinoa. (not). Much for his despair, quinoa invaded the summer salad world and then slowly start to creep up into brunch domains and now makes an appearance in pudding-land. Actually, this is a sort of upside down deconstructed crumble (minus butter) also ideal for a brunch menu… It is very tasty, filling and it can even be considered * gasp * super healthy.
Apple Cinnamon Quinoa Bake (adapted from a recipe found in fitsugar.com)
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup (app 50g)raisins
- 2 eggs
- 2 cups (500mL) milk with the seeds of 1 vanilla pod
- 1/4 (50mL) cup maple syrup
- 1/3 (app 75g) cup almonds, chopped
Preheat the oven to 200oC. Lightly grease a baking dish.
In a small bowl, mix the uncooked quinoa with the spices. Pour into the greased dish. Sprinkle the apple and raisins on top of the quinoa.
In that same small bowl, beat the eggs. Whisk in the milk and maple syrup. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.
Allow to cool, and then cover and refrigerate.
You cannot go wrong with an über buttery sweet dessert. Adding fruit makes it vaguely healthy, even…
Apple and walnut crumble (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
For the filling
- 100g roasted walnuts
- 1.25kg apples, peeled, cored and finely sliced
- 50-100g caster sugar
- 1 teaspoon ground cinnamon (optional)
For the crumble
- 225g plain flour
- A pinch of sea salt
- 200g cold unsalted butter, cut into cubes
- 150g caster, granulated or soft brown sugar
- 75g medium oatmeal
- 100g grounded almonds (optional)
Scatter the walnuts on a baking sheet and toast in an oven preheated to 180C for about 5-7 minutes, giving them a shake halfway through, until just beginning to colour and develop aroma. Leave to cool, then chop very roughly.
To prepare the crumble, you can your own hands or use a food processor, at it fits better. Sift the flour and salt into a bowl. Add the butter and rub in with your fingers (or pulse briefly in the processor) until the mixture resembles course crumbs.
Stir in the sugar, oatmeal and ground almonds, if using. If you prefer to have a chunky crumble, squeeze a few handfuls in your fist to make lumps
Put the apples in a large bowl, sprinkle over the sugar, to taste. Add the walnuts and the cinnamon, if using, and mix roughly. Spread in a pie dish or other ovenproof dish, getting the fruit as compact as you can.
Scatter the crumble over the apples in a fairly even layer and bake for 40-45 minutes, until browned on top.
Serve hot, with cream, custard or ice cream; or, once it is cold, serve it with a thick, rich yoghurt.
Perfect brunch dish… can be made in advance, is delicious and has the exact amount of richness for a semi-festive meal. It has nothing but very simple and humble ingredients, which work well together, for a very versatile dish. Leeks are in season, even…
Leek, gruyère and thyme pie (as seen in The Guardian)
- 1 large baking potato, cut into slices
- 3 medium leeks, washed and sliced into rounds
- A knob of butter
- Salt and black pepper
- 20ml cream
- 150g grated gruyère cheese
- 1 sprig thyme, leaves picked
- 500g all-butter puff pastry, rolled
- 1 egg, for washing
Heat an oven to 180C. Cook the baking potato in boiling salted water until just tender, then drain and set aside.
Cook the leeks over a medium heat in the butter until tender. Season well with salt and pepper. Set aside.
In a bowl, mix the potato flesh with the leeks, cream, gruyère and thyme leaves and season well.
Place one circle of puff pastry on top of a 25cm nonstick pie dish and press into the base – there will be an overhang, which can be trimmed off.
Spoon the leek mixture into the prepared dish and place the other pastry disk on top. Crimp around the sides to seal, then brush the top with egg and make an incision in the middle of the lid to let the steam escape while it’s in the oven.
Cook the pie for 30‑40 minutes until the pastry has turned golden and crisp. Rest for a few minutes before serving.
Truth to be told, this is far cry from the true chouquettes you can buy in Paris. The multicolour beads of sugar are missing, to start with, they are too big, they were not as airy as they should have been. But, also truth to be said, while these chouquetes are a travesty of the real ones, they were still delicious. They came out as small slightly sweet breads, ideal to eat with a little butter and ham or cheese. No complaints heard from the mobile calorie intake units, at least…
- 120mL all fat milk
- 120mL water
- 120g of butter without salt, cut in cubes
- 2 spoons of sugar
- 3/4 teaspoon of kosher salt
- 120g all purpose flower
- 3 tablespoons of coloured sugar beads (or regular sugar)
Pre heat the stove to 220 oC.
Line two baking trays with parchment paper
In a large saucepan with a heavy bottom, combine the water, butter, sugar and salt on a low temperate. Once the it is well mixed, bring to a gently boil and remove immediately from the heat. Add the flour spoon by spoon dstir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan. It should feel like a tight dough, with a texture similar to marzipan.
Quickly add 2 eggs and mix until well incorporated. Add the remaining two eggs and mix until you have a sticky soft mixture.
Using two teaspoons, make small mounds of dough, leaving enough space between them (you can also use a piping bag with a plain tip). Sprinkle with the granulated sugar or the coloured beads.
Put the trays in the stove one at a time and let cook for about 12min at 220oC. Then lower the heat to 200oC and let the chouquettes bake with a the over door slightly open (using a wooden spoon to hold the door will do).
Nothing like a happy chocolate-y orange-y and super rich-y cake moment to cheer up the day. Never mind the calories – they are all worthwhile.
Chocolate Orange Loaf Cake (adapted from Nigella Lawson’s Nigella Kitchen)
- 160g of soft unsalted butter, plus extra for greasing
- 2 tablespoons maple syrup
- 1 250g raw cane sugar
- 120g of all-purpose flour
- 1/2 teaspoon baking soda
- 3 tablespoons unsweetened cocoa powder, sifted
- 2 eggs
- the zest of 2 regular orange and juice of 1 (1/3 cup)
Preheat the oven to 165oC.
Line the loaf pan with parchment paper and grease the sides.
Beat the already soft butter with the syrup and the sugar until you have a fairly smooth cream (you probably will still feel a bit of grit; should look like a large weak coffee with milk).
Mix the flour, baking soda, and cocoa powder together. Sift the equivalent of a 1 tablespoonful of these dry ingredients into the sugar and butter. Mix well before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the orange juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled – if this happens, do not worry.
Pour and scrape the batter into the load pan and put in the stove for 45 minute. Test with a knife before taking it out. A cake tester won’t come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool.
To keep up with the spirit of seasonal cooking, a lemon pudding cake with raspberries… Only one word to describe this: yum. Too bad soon enough berries will be gone from the supermarket…
- Enough berries to cover the bottom of a tray (about 250g)
- 75g of plain flour
- 2 teaspoons baking powder
- pinch sea salt
- 300mL buttermilk
- 125g unsalted butter (melted and cooled down)
- 3 eggs separated
- 150g caster sugar
- 2 teaspoons finely grated lemon zest
Preheat the stove to 180oC
Grease a 750mL to 1L baking dish. Make sure this dish fit fits larger tray, so you can have a bain marie. Scatter the berries over the base of the greased dish, making sure the whole surface is covered
Combine in a large bowl the flour, baking powder and pinch of salt.
In another bowl, lightly whisk together the melted butter, the buttermilk, the yolks, the sugar and the lemon zest.
Stir into the flour mixtures
Beat the egg whites until stiff peaks forms
With a metal spoon, fold in the batter half of the egg whites until well incorporated. Then, fold in the remaining half.
Spread the batter over the berries in the baking dish.
Put the baking dish in the large baking tray. Poor boiling water in the larger dish until it reaches halfway up the sides, creating a main marie.
Transfer to the stove for about 45m to 1h, until it starts to get fluffy and golden (it should be cakey on the top and soft in the middle).
Let it cool for a bit and serve.