I thought I would collect a few recipes together that don’t need flour at all.It always seems a shame when you come across a decent recipe just to find because you have an allergy you can’t eat them.They would also be helpful to family members they won’t need to leave you out when baking for the family
4 – 5 clementines
250g ground almonds
1 heaped tsp baking powder
Preheat the oven to gas mark 5/150c
Butter and line a 21cm Springform tin.
- Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz.
- Then tip in all the remaining ingredients and pulse to a pulp
- Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning
- Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.
- I think this is better a day after it’s made.
Flourless chocolate cake
200g 70% dark chocolate
90g unsalted butter
55g caster sugar
150g ground almonds
cocoa for dusting
- Heat the oven to 180c /gas4.Butter and line a springform cake tin.
- Put the butter & chocolate into a heatproof bowl & microwave in short bursts,stirring occasionally until melted.Leave to cool slightly.
- Meanwhile use an electric mixer to beat the sugar & eggs until light & fluffy.Gently fold in the melted chocolate & ground almondsinto the egg mixture using a metal spoon.Pour into the tin.
- Bake for 30 minutes or until a skewer comes out clean.
- Dust with cocoa powder.
Do buy a chocolate with at least 70 percent cocoa solids for real flavour.
50g/2oz best-quality gluten-free dark chocolate
200g/7oz caster sugar
2 eggs, preferably free-range, lightly whisked
1-2 tsp pure vanilla extract
75g/3oz ground almonds
1-2 tsp gluten-free baking powder
pinch of salt
110g/4oz chopped walnuts
20cm/8in square tin, lined with silicone paper
- Preheat the oven to 180C/350F/Gas 4.
- Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or in a low oven.
- Cream the butter and sugar until pale, soft and light, then beat in the lightly whisked eggs, the vanilla extract and melted chocolate.
- Lastly stir in the ground almonds, gluten-free baking powder, salt and chopped nuts. Spread the mixture in the tin and bake in the oven for about 30-35 minutes.
- Leave to cool, then cut into 5cm/2in squares for serving.
275g/10oz rice flour
50g/2oz tapioca flour
4 tsp xanthan gum
1 tsp salt
4 tbsp caster sugar
2 eggs, preferably free-range
125ml-175ml/4-6fl oz natural yoghurt
1 egg, beaten, for egg wash
Preheat the oven to 250C/475F/Gas 9.
Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
Lightly whisk the eggs and natural yoghurt together
Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter.
Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Serve split in half with butter and homemade raspberry jam.
Almond & honey biscuits
A lady asked for a flourless biscuit recipe so here is the only one I know that I like.I really hope it is up to standard. This recipe will make only 12 biscuits ,so if it is any good Iyou may have to double up (let’s hope so)