GF Flours & Flour Blends

Sunday, 18 September 2016

Sweet Autumn Dessert Yorkshires with Vanilla Sautéed Pear & Walnuts and Blackberry Coulis (gluten and dairy free)


What a week! We got news that Mel and Sue will be leaving the tent...... I got a promotion at work...... I got nominated for an Allergy Blog Award...... and then I ended the week in bed with the flu. I am still coughing, spluttering, sweating and freezing, but hey...... I figure it is better to get it out of the way now!

Most important things first though...... I have been nominated for an Allergy Blog Award! What me? Really?  Did they get that right?
I really never expected that would happen..... ever! So thank you to whoever nominated me..... you absolutely made my week!


I always think of my blog as quite a 'tin pot' affair. My motivation for writing stems from my daughter's Coeliac diagnosis 5 years ago and my absolute determination that she would be able to enjoy all the traditionally wheat-filled delights that her friends enjoyed, but in gluten free form. Although I subsequently established that I too am gluten-intolerant, I still see the blog as the recipe book for her future.

At the time when I first started the blog, the range of gluten free baked alternatives on the supermarket and internet shelves was woefully poor. What was there was dry, crumbly, stuck in the throat and needed 'refreshing' before you could eat it. Sure things have much improved and there are some fantastic contemporary products with new companies innovating all the time, but I grew up on home-cooked food and with expectations that learning to cook was an essential life skill..... Passing these basic values on to Miss GF and ensuring she has a family gluten-free cook-book in blog form seems only right.


It is also important to me that she has good instruction on blending flours to achieve the best results. Most commercial flour blends are over-dependent on rice, tapioca and potato flours, with rice being the primary ingredient, making them gritty and lacking nutrition. Their results for bakes are incredibly variable and rarely do they mimic the texture and flavour of traditional wheat-based products. I have yet to find a single flour blend which is truly all-purpose (although I have yet to road-test the Free From Fairy's flour-blend, for which I have high hopes).

I often worry that readers may see my recipes as complicated and off-putting, but the flour-blends I test and re-test are specific to the bake I want to achieve and to get the best from. I have every intention of working on a couple of alternative 'general' blends (in addition to my mix A) that will work well for specific groups of bake, but there is never enough time.....


I am however, just happy to share whatever wisdom I can as I journey through our gluten free experience and if just one person benefits, then that is good with me (regardless of how great or rubbish my stats are on any given week)!

Anyway...... back to GBBO and the latest set of challenges in Batter Week. As luck would have it, I have been wanting to make dessert Yorkshire Puds for ages (ever since I saw Bananas-in-the-Hole over at Belleau Kitchen). Okay..... I know that the GBBO contestants made savoury filled Yorkies, but this was my best excuse for trying something a little different.....

The Yorkie recipe that I developed specifically for dessert (and made a couple of times to tweak to happiness), has a couple of tablespoons of maple syrup and some vanilla for a hint of sweetness. I have also added an extra egg-white to give lightness and extra rise and used dairy free coconut milk alternative to allow for a wider sharing with intolerant diets. You could of course use usual dairy milk or another dairy free alternative, but I picked the coconut version for it's lightness (to compensate for any additional 'weight' to the batter from the maple syrup) and if you use a thicker milk, you may want to use a ratio of milk to water of 2:1.


Don't they look amazing? They are filled with the most amazing seasonal British pears, lightly sautéed in coconut oil with vanilla and English walnuts and then coated with a brown-sugar syrup. The smell when they were cooking was incredible and the flavours and textures are divine..... fresh and perfectly offset against the soft pillowiness of the Yorkshires.

The crowning glory is the tart, purple coulis, made with Autumn blackberries picked from local hedgerows and poured over the top. Amazingly delicious! Serve with ice cream for extra decadence......


I am sharing my Sweet Autumn Dessert Yorkshires with the following linkies :


Great Bloggers Bake off over at Mummy Mishaps - Week 4 : Batter

The Bake Off Bake Along with This Particular & Rhyme & Ribbons


Treat Petite - this month hosted by Kat over at The Baking Explorer (and Cakeyboi).

Free From Fridays with the Free From Farmhouse








Bake of the Week with Casa Costello

#FoodCalendar with Charlotte's Lively Kitchen - celebrating British Food Fortnight







Simple & in Season with Feeding Boys - Pears and Blackberries are perfect right now

Sunday Fitness & Food with Ilka's Blog and Marathons & Motivation





I am also Sharing them with Delicious Alchemy for their 2016 Gluten Free Magic Bake Off.


Sweet Autumn Dessert Yorkshires with Vanilla Sautéed Pear & Walnuts and Blackberry Coulis (makes 12 Yorkshires)

Ingredients

Dessert Yorkshire Puddings 
30g sorghum flour
20g tapioca flour
50g corn flour
3 large eggs
1 additional large egg white
160 ml coconut milk alternative (I used Koko Dairy Free)
2 tablespoons maple syrup
1 teaspoon vanilla extract
sunflower oil to roast

Vanilla Sautéed Pear & Walnuts
3 firm fresh pears - peeled, de-seeded and cut into cubes
80 g walnut pieces
1 teaspoon vanilla powder
2 tablespoons light soft brown sugar
1 tablespoon coconut oil

Blackberry Coulis
250g blackberries (fresh or frozen)
65g golden caster sugar
3 tablespoons water
Cassis to taste (optional)

Method

  1. Yorkshire batter : Put all the batter ingredients into a medium-sized bowl and whisk until well-blended, light and very airy. Set aside to stand for at least 30 minutes at room temperature.
  2. Blackberry Coulis : Put the blackberries, sugar and water into a small saucepan and gradually bring to a simmer on medium heat, stirring frequently and crushing the blackberries against the side of the pan with the back of a wooden/silicone spoon to release the juices.
  3. Continue to gently simmer for 15 to 20 minutes. Once the blackberries are soft and disintegrated and the liquid has reduced slightly, take off the heat.
  4. Use a sieve to drain and push through the liquid and pulp into a jug (discarding the pips and fibre) and allow to cool. 
  5. If adding the cassis, do this to taste once cool.
  6. Vanilla Sautéed Pear & Walnuts : Put the coconut oil into a medium pan over a medium heat. Once hot, add the pears and walnuts to the pan and toss in the oil. Continue to cook, tossing occasionally for about 10 minutes, until the pears are cooked to a firmness that you are happy with. 
  7. Add the vanilla powder part-way through the sautéing process and stir through thoroughly.
  8. Finally add the brown sugar and stir through thoroughly so that it dissolves and coats the pear and walnut in a sweet syrup.
  9. Baking the Yorkshires : When you are ready to bake the Yorkies, pre-heat the oven to 220 C/425 F/Gas 7 
  10. Pour a dribble of oil into the bottom of a 12-hole non-stick muffin tin (you want enough oil to cover, but only just) and place the cake pan in the oven for 10 to 15 minutes to get the oil really hot.
  11. Whilst the oil is heating, give the batter a final whisk through and then remove the pan from the oven and pour the batter evenly (but quickly) into the muffin holes (about half to two-thirds full). - It should spit and sizzle. 
  12. If you have any batter left, set aside and repeat stages 10 and 11 with a separate pan (but only once the first batch is safely out of the oven. Do NOT open the oven door once the first pan is in).
  13. Bake the Yorkies for 20 to 25 minutes. Do NOT open the door whilst they are cooking until at least 18 minutes have passed (use the oven light).
  14. Once the Yorkies are well risen, crisp and golden, remove from the oven and gently ease out of the pan using a mini-silicone spatula or knife. Place on a wire rack to cool, or if using straight away serve onto plates. (If the bottom feels a little oily, then stand the cooked hot Yorkies on kitchen paper to soak up for a few seconds).
  15. When ready to serve, fill each Yorkie with a good spoon of pear and walnut filling and a drizzle of blackcurrant coulis.
  16. Serve with your favourite dairy free ice cream (or dairy if you can eat it).
Gluten Free Alchemist © 2013-16 unless otherwise indicated

47 comments:

  1. This looks so incredible! And CONGRATS on your award nomination! Well deserved.

    ReplyDelete
    Replies
    1. Thank you Tiffany. That's really kind of you xx

      Delete
  2. Mmm, I just typed out a comment and it disappeared! Anyway, I was saying how incredibly clever you are and that of course you have been nominated...because you are completely fabulous. This bake is another example of how brilliant you are. And the photography? Well, stunning as always. I have one bone to pick with you though...why haven't you tried my flour yet??!!!

    ReplyDelete
    Replies
    1. Thank you Vicki.... now I'm blushing! I just do what I love and hope for the best.... (and a bit of luck along the way)!
      As for the bone? Well...... I specifically wanted to give your amazing flour a serious test run with my all-time nemesis puff pastry! But the summer has been really really hot and that's NOT good for pastry that requires lots of cold (especially with such a pastry-phobe as myself). With only one bag at my immediate disposal, I wanted to save it for something significant (and not a bog-standard cake, or daily bake). I am thinking this weekend may just be the chance to break open the bag, to challenge myself to Pastry week on GBBO!...... I have no doubts your flour will be fab, but I have no faith in my puff pastry skill whatsoever (so I need an excellent flour to give me confidence)!
      Wish me luck! xx

      Delete
  3. these look amazing! and well done on your nomination :)

    ReplyDelete
  4. I absolutely love the sound of your Yorkshires, the caramelised pears with the blackberries sound fab! And congrats on your nomination too :-)
    Angela x

    ReplyDelete
    Replies
    1. Thank you Angela. The filling was amazing..... somehow it all just came together perfectly! I hope my Yorkshires would have passed the local test!! x

      Delete
  5. oh my word these look amazing - the filling you have used, the rise on the yorkshire puddings and your photos - all stunning.
    well done on your nomination lovely - very well deserved xx

    ReplyDelete
    Replies
    1. Thank you Jenny. I was pretty chuffed with the Yorkies.... and the nomination xx

      Delete
  6. These sound just lovely. Im forwarding this recipe to my sister recently diagnosed as coeliac as im sure she woul like to give them a try.

    ReplyDelete
  7. These sound just lovely. Im forwarding this recipe to my sister recently diagnosed as coeliac as im sure she woul like to give them a try.

    ReplyDelete
  8. These look great. I have shared the post in my Facebook group
    https://www.facebook.com/groups/joinfreefromgluten/

    ReplyDelete
  9. Forgot to say congrats on the nomination btw

    ReplyDelete
  10. They look incredible!! I've never had such a good rise and shape from my Yorkshires - definitely giving your recipe a go. Amazing! Congratulations on the award too, very much deserved.

    ReplyDelete
    Replies
    1. Thanks Katie. I have to admit.... I was quite shocked when they appeared from the darkness looking so perfect! I think it may have been the extra egg-white that I added? If you want to go savoury, just ditch the maple and vanilla I guess.....
      The award nomination was also a surprise.... It had never crossed my mind that I might be nominated for anything! It's only a first stage though...... don't expect to get many votes.... x

      Delete
  11. Well done for your award and you truly deserve it. Your recipes are just great and you are a very good photographer too. Very nice these desserts... they make me hungry!

    ReplyDelete
    Replies
    1. Thanks Alida.... So far it's just a nomination! Will need votes I guess to actually be in with any chance of getting an award..... Fingers crossed, but not expecting much! x

      Delete
  12. They look so delicious Kate, I always am blown away by your photos. Well done on your nomination,well deserved!

    ReplyDelete
    Replies
    1. Awww thanks Lucy. I was really worried about taking the photos, because the weather had suddenly got really dull! I hate winter food photography......

      Delete
  13. Congratulations on the award nomination!

    These look absolutely DELICIOUS! I think I'm in Yorkshire pudding heaven. Yum, yum, yum!

    ReplyDelete
  14. Yum they look fantastic! Much better rise than my shop bought gluten free flour versions! Love the idea of sweet Yorkshires too! :D Alice xxx

    www.woodenwindowsills.co.uk

    ReplyDelete
    Replies
    1. Thank you! They have been on my list of things to do for ages..... good job GBBO gave me a boot up the backside! So glad I made them..... I always think home-blended versions have to be better..... don't they??

      Delete
  15. Oof! I love that you made a sweet Yorkshire. It looks so tasty! x

    ReplyDelete
    Replies
    1. Thanks Amanda. I have been wanting to make some for ages... Thanks to GBBO, i got the boot I needed! x

      Delete
  16. Huge congratulations on your promotion and nomination for an allergy blog award. Very much deserved :-)

    These look and sound absolutely delicious, I love the idea of adding a little maple syrup to the batter for extra sweetness and the filling sounds lovely. I'm going to have to go and take a look at the bananas-in-the-hole you mentioned too.

    I hope you're feeling better soon x

    ReplyDelete
    Replies
    1. Thank you Charlotte. I specifically used maple syrup rather than honey or another alternative, because it is so light. It worked really well and just gave enough sweetness to support the filling x

      Delete
  17. Huge congratulations to you on the award. Well deserved too - I see you as such an authority in the specialist diet world. These puddings are just incredible - You are the featured bake on this week's Bake of the Week. Thanks so much for joining in once again x

    ReplyDelete
    Replies
    1. Thank you Helen. That's a lovely comment and also really supportive. Sometimes (particularly when my stats are rubbish) I plug away and just keep my fingers crossed that someone else might be interested! It's good to know it might be helpful to others....
      Thanks so much for the feature xx

      Delete
  18. Congratulations on your award nomination and promotion! These yorkshire puddings look GLORIOUS - perfect to celebrate your achievements with!
    Beth x
    www.thequietpeople.com

    ReplyDelete
    Replies
    1. Thank you Beth. Not sure which I am more chuffed with.... the nomination, the promotion or the Yorkshires!! x

      Delete
  19. Congratulations on your nomination - it is very well deserved (and I am sure your promotion is too if you give as much energy to work as you give to the blog). I always love reading your posts and find your photos amazing - you really do make gluten free food look so beautiful and delicious. Even yorkshire puddings which can be quite ugly. Have never seen them for dessert but yours look wonderful and double the surprise that they are dessert and gf!

    ReplyDelete
    Replies
    1. Awww thank you Johanna. What a lovely comment x
      I never see myself as a natural food photographer and always struggle big time with light..... I really should learn more about my camera! But it's good to hear that the photos I end up with make the food appealing.... there is nothing worse than unappetising food pics. x

      Delete
  20. What a week! Congratulations on your nomination, you deserve it. These look amazing! #freefromfridays

    ReplyDelete
  21. Oh wow Kate, these babies look scrumptious! I love cooked fruit, it makes me all warm and fuzzy in autumn :)

    ReplyDelete
    Replies
    1. Thank Mel.... I know what you mean. Autumn fruit so spells the end of summer. Definitely a great time of year for fruity baking x

      Delete
  22. Congrats on the nomination - it is well deserved! The yorkshires look absolutely stunning. Thanks for linking up with #TreatPetite

    ReplyDelete
  23. This looks absolutely amazing!! Thanks so much for sharing it at Sunday Fitness & Food...pinned :-)

    ReplyDelete
  24. Holy Moly, these look AY-MAZE-ZING!!!!!! This is definitely the dessert to roll out to impress!!!! Thanks so much for hooking up with Simple and in Season this month and I hope you're feeling a lot better. Congrats on the award too - well deserved :-)

    ReplyDelete
    Replies
    1. Thanks Katie. You're welcome. It was great to be able to use some local seasonal fruit in them too..... somehow pears and blackberries were just right for such a traditional British bake... x

      Delete

Thanks for stopping by. I would love to hear from you so please feel free to leave a message about any aspect of this post. It's always great to get feedback!