Wheat-less Treats


cake Why should people with wheat intolerance be deprived of treats?

Too many treats are made with wheat or gluten products and I would like to show you a few recipes for gluten and wheat free treats.

 

BANANA & CINNAMON MUFFINS

Makes about 15 muffins

2 large eggs beaten

450g/1lb natural yogurt

50g/1 3/4 oz butter or marg melted

3 large bananas mashed

60g/2 1/4 oz rice flour

1tsp bicarbonate of soda

1/2 tsp salt

275g/9 3/4 oz polenta or tortilla flour

2 tsp ground cinnamon

Pre-heat the oven to 200c/400f/gas 6.Mix eggs,yogurt,butter and bananas in a large bowl.Sieve the rest of the ingredients and add to egg mixture.Spoon into paper muffin cases in cake tins. Bake for 25 minutes until firm.Serve while still warm.Best eaten on the day they are made or freeze and warm to serve.

RICH CHOCOLATE COOKIES

Makes about 50 bite size

200g/7oz dark chocolate,70% cocoa solids

150g/5 1/2 oz unsalted butter

5 med eggs seperated

200g/7oz caster sugar

3tbsp strong coffee cooled

1 tsp gluten free baking powder

2tbsp cocoa powder

100g/3 1/2 oz ground almonds

METHOD

Lightly grease small tins such as mini muffin tins.Break the chocolate into small squares and cut the butter into small pieces.Put them both in a heavy based saucepan and melt over a low heat.Beat the egg whites until stiff and add half the sugar i and beat until it’s mixed through.Beat the remaining sugar into the egg yolks until they are thick.Add the yolks to the melted chocolate and add the coffee ,gently fold together.Gently fold the egg whites into the chocolate mixture.Mix the baking powder,cocoa and ground almonds together and slowly add this to the chocolate making sure it’s well mixed in.Spoon the mixture into the tins and bake in a pre-heated oven 180c/350f/gas4 for about 6 – 8 minutes until a skewer inserted into the centre comes out clean.Allow the cakes to cool in the tins,turn onto a wire rack to cool and dust with icing sugar.They will keep for a week or freeze for 3 months (do not dust with icing sugar before freezing)

FLOURLESS CHOCOLATE CAKE

200g 70% dark chocolate

90g unsalted butter

55g caster sugar

2 eggs

150g ground almonds

cocoa for dusting

METHOD

  • 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.
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