Wednesday, 17 July 2019

Spiced Sweet Potato Breakfast Muffins - gluten free; optional dairy free


What do you eat for breakfast in the morning? I admit I can be pretty lax on eating first thing, but when I have healthy grab-and-go offerings in the house, like these gluten free Spiced Sweet Potato Breakfast Muffins, I am a breakfast-eater through and through.

Mornings can be pretty hectic at GFHQ and there is little time to spend slaving over a frying pan or making waffle batter, so if we are to be tempted to eat, we really do need something that we can eat on the run. Even a bowl of cereal takes too much time. These breakfast muffins are a perfect start to the day. Quick to make the day or more before (the addition of ground almonds and sweet potato keeps them soft and moist for longer), you can eat them fresh, or freeze them ready to throw them in the microwave for a few seconds to defrost before you run out the door.


What's in my gluten free Spiced Sweet Potato Muffins?
Made with Fullgreen Sweet Potato Vegi Rice, they also contain hidden healthy veggie stuff (although you would never know). Sweet potato is full of goodness... a great source of fibre and of vitamins and minerals (particularly vitamins B and C and the anti-oxidant beta carotene). But these breakfast muffins are nutritious too for the ground almonds (full of protein, mono-unsaturated fat and vitamin E), protein and fibre-rich flours (the blend includes sorghum, teff and buckwheat) and also eggs (a fantastic source of protein and all important Vitamin D) they contain. In fact, the ingredients list is perfect for that all-important slow-release energy burn needed to sustain you until lunch.

Although I make them with butter (because we can...), they are just as delicious made with a dairy free alternative spread or coconut oil. They are also lower sugar, being naturally sweetened by the sweet potato, but with the addition of just a little soft light brown or coconut sugar (I've stuck with less-refined options, which are not only a little better for you, but also provide a richer caramel hit to the bake).


You can probably make my sweet potato muffins with a bog-standard supermarket bag of gluten free flour (although you may need to add a little more liquid), but I am of the view that when baking gluten free, getting the flour blend right is crucial to the end result. I am not a fan of standard rice-filled blends, not only because they are nutritionally devoid (and have a potential risk from arsenic levels), but because they leave baked goods with a gritty, dry texture that can be quite unpleasant to eat. Eating (even the healthy variety) should be pleasurable from every angle and so I have developed my own easy to mix-at-home flour blends which provide a better balance. These muffins are made with my Gluten Free Alchemist rice-free flour blend which you can find at the end of my flours page. Don't ever be put off by the 'hassle' of mixing your own flour blends. It really is simple and it also means you have the flexibility to vary or add alternatives into the mix, either if there are particular flours you cannot tolerate (such as corn or buckwheat) or to achieve a different desired end result. And guess what? I did a load of research for you and have provided a great list of flours and basic guide to flour blending to give you a head start...

If you still can't be tempted to mix your own, the Free From Fairy makes a great alternative rice free blend.


What sparked my creativity to make these Spiced Sweet Potato Muffins?
If you read my last post, you will know that I also made healthier Spiced Sweet Potato Baked Doughnuts, after being challenged at the Free From Show in London by the Fullgreen team (who have joined with Hip & Healthy) to make something using their Sweet Potato Vegi Rice. The problem was, I only have one doughnut tin and there was twice as much batter as I needed for 6 doughnuts.

Now I could have waited the very short time it took to bake the first batch before refilling the tin with the rest of the batter, but frankly, I couldn't be bothered to wait... so I grabbed a muffin tin and some cases and got spooning.

It could have been a complete disaster. Not all bake mixes are versatile enough to change shape and still have the desired texture... but this one worked perfectly. My sweet potato muffins are just sweet enough without the maple glaze that was added to the doughnuts to make a perfect healthier bake!


How to eat my Gluten Free Alchemist Sweet Potato Breakfast Muffins
Sure you can eat them naked for the quickest (and probably healthiest) option, but sometimes life needs a little decadence, whenever it falls in the day.

My favourite additions to the the straight-up sweet potato muffin are a little thick or whipped honey, or best of all, a layer of Flat Brew Espresso Coffee Spread. Man, that stuff is good (assuming you like coffee). I have to admit, I am a little obsessed!

Whatever you add (or don't), these muffins pair perfectly with that all-important cup of morning coffee or tea, so whether you have time to do breakfast at home, or have made it to the office with them still uneaten (yeah... I challenge you!), pull up a chair, grab a cuppa and enjoy! x


Gluten Free Spiced Sweet Potato Breakfast Muffins (optional dairy free)


Yield: Approximately 12
Author:
prep time: cook time: total time:
Perfectly Spiced and not too sweet, these Sweet Potato Breakfast Muffins are a healthy start to the day, packed with goodness and nutrients. But don't feel you need to save them for breakfast... they make a great snack at any time of the day.

ingredients:

  • 160g rice free flour blend (as in this post) or alternative GF flour blend (preferably rice free)
  • 80g ground almonds/almond meal
  • 1½ teaspoons ground psyllium husk powder
  • pinch fine sea salt
  • 1 teaspoon GF baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon powder
  • 1 teaspoon ground ginger powder
  • 50g unsalted butter/dairy free spread/coconut oil (butter should be softened; coconut oil should be melted)
  • 120g soft light brown sugar/coconut sugar
  • 3 large eggs (preferably free range)
  • 200g (1 bag) Full Green Sweet Potato Vegi Rice (or equivalent weight mashed/riced cooked sweet potato)
  • 1 teaspoon vanilla extract

instructions:

How to cook Gluten Free Spiced Sweet Potato Breakfast Muffins (optional dairy free)

  1. Prepare a muffin tin ready with medium-sized muffin cases. Preheat the oven to 180 C/350 F/Gas 4.
  2. Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. Tip : weigh into an airtight container and shake vigorously to mix.
  3. Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
  4. Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
  5. Add the sweet potato and vanilla extract and beat again until well-blended.
  6. Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
  7. Spoon the batter into the muffin cases (about two-thirds full) and smooth the tops. Bake for 12 to 14 minutes until firm and springy (be careful not to over-bake, or the muffins will become dry).
  8. Carefully remove from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling)
Created using The Recipes Generator

I am also sharing these Sweet Potato Breakfast Muffins with :

 

Cook Blog Share with Curly's Cooking
Baking Crumbs with Jo's Kitchen Larder and Apply To Face Blog
Fiesta Friday #285 with Angie




Full Plate Thursday #441 with Miz Helen's Country Cottage
Dare to Share Saturday with DIY Party Mom and Pam's Party & Practical Tips

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Monday, 15 July 2019

Healthier Spiced Sweet Potato Baked Doughnuts (gluten free; optional dairy free) with Maple Glaze


Meet my gluten free Sweet Potato Baked Doughnuts or should that be baked 'donuts'? They're awesomely good and way healthier than most doughnuts you'll find. They are wholesome not only for the ingredients they contain, but because they are baked doughnuts, rather than fried.

I've yet to meet anyone who doesn't love a doughnut. If you are Coeliac or a gluten-avoider though, a decent gluten free doughnut is an elusive treat (I know... I've hunted high and low for them...). Equally, if you fancy a doughnut but have a health-conscience, you're pretty much stuffed! So these, my healthy but 'intolerant' friends are for you...


Anyone who has followed Gluten Free Alchemist for some time will know that I love a challenge. My creativity is most inspired when given an ingredient or some strange specific 'guideline' (like a colour, ingredient or foodie event) that I have to incorporate into a new recipe.

These sweet potato doughnuts are the result of one such provocation and are developed in response to a sweet potato challenge thrown to me at the Allergy and Free From Show last week by the team from Fullgreen, in partnership with Hip and Healthy. The specifics of the challenge were to create a recipe using Fullgreen's Sweet Potato Vegi Rice. I'm all for finding ways to hide veggies in treats to make them healthier (and to sneakily get the kids to eat more good stuff), so a sweet bake (which would also harness the natural sweetness of the sweet potato) seemed the way to go.


We already often eat Fullgreen's Vegi Rice products at GFHQ (they do a variety of cauliflower rices in addition to the sweet potato), mainly because I can't be bothered with the hassle and mess of 'ricing' cauliflower and other veg, when I can buy it already prepped in a bag (yeah... I know I'm really lazy), but I have never tried baking with it. Heaven only knows why, because it has to be one of the easiest, most time-efficient ways there is to bake with veggies... No peeling, chopping, grinding, grating, pulsing, steaming or extra washing up. You just tip the bag into your mix at the right time and bobs-your-uncle, veggies included!

The recipe for these gluten free doughnuts is also so versatile that I have used the batter base for an alternative bake which I will share with you very soon. I'm really thrilled with how it (eventually) turned out. I admit the final recipe was the end result of three trials (fortunately I had a couple of spare bags of Fullgreen's Sweet Potato Vegi Rice in the larder in addition to the one they kindly gave me at the Free From Show).


The sweet potato adds moistness as well as goodness to the doughnuts without any obvious hint of 'veg' (my daughter and her friend didn't come anywhere near guessing the 'secret ingredient') and whilst I used butter for a little decadence (and because we can eat dairy), they work equally well with both a good dairy free spread or with coconut oil (I have tested!).

These particular baked doughnuts need less sugar because of the natural sweetness of the potato, although I have mixed in a little of the less refined variety. You can use either light soft brown or coconut sugar, both of which are better from a health-perspective as well as offering a lovely caramel hit on the tastebuds.

The addition of nutritionally-rich ground almonds (high protein, low carb, with great levels of healthy mono-unsaturated fat and vitamin E) is not only good for you, but helps keep the doughnuts fresh for days (if you can make them last that long) and I've also used my home mixed Gluten Free Alchemist rice free flour blend both for the best texture and because the blend incorporates protein and fibre-rich whole grain gluten free flours.


Although the glaze contains a cheeky bit of icing sugar, the bulk of its luscious sweetness comes from the use of natural maple syrup, which not only gives a beautiful caramel colour, but tastes divine and pairs perfectly with the warming cinnamon and ginger spices in the doughnut.

Want to know how good these gluten free sweet potato doughnuts are? When I gave them to my daughter's friend (who is a usual gluten eater), she told me that they were 'the best doughnuts she had ever eaten'... which makes me happy that they are good enough to share with you too. Go on... give them a go (and of course, let me know if you do and tag me on social media... I love to see what you have all been making)!


Gluten Free Spiced Sweet Potato Baked Doughnuts (optional dairy free)


Yield: 12 doughnuts
Author:
prep time: 30 Mcook time: 15 Mtotal time: 45 M
Delicious, healthier gluten free sweet potato baked doughnuts drizzled with a deliciously decadent maple glaze.

ingredients:

Sweet Potato Doughnuts
  • 160g rice free flour blend (as in this post) or alternative rice free blend
  • 80g ground almonds/almond meal
  • 1½ teaspoons ground psyllium husk powder
  • pinch fine sea salt
  • 1 teaspoon GF baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon powder
  • 1 teaspoon ground ginger powder
  • 50g unsalted butter/dairy free spread/coconut oil (butter should be softened; coconut oil should be melted)
  • 120g soft light brown sugar/coconut sugar
  • 3 large eggs (preferably free range)
  • 200g (1 bag) Full Green Sweet Potato Vegi Rice (or equivalent weight mashed/riced cooked sweet potato)
  • 1 teaspoon vanilla extract
Maple Glaze
  • 60g butter/dairy free spread
  • 120 ml maple syrup
  • 125g icing/confectioner's sugar (sifted)
  • roasted chopped nuts (optional) to decorate

instructions:

How to cook Gluten Free Spiced Sweet Potato Baked Doughnuts (optional dairy free)

Doughnuts
  1. Prepare a doughnut tin by lightly greasing the doughnut holes (Tip : use cake release paste/spray). Preheat the oven to 180 C/350 F/Gas 4.
  2. Weigh and mix together the dry ingredients (flour; almonds; psyllium; salt, baking powder; bicarbonate of soda; spices) and set aside. Tip :  weigh into an airtight container and shake vigorously to mix.
  3. Beat together the butter/spread/melted coconut oil with the brown sugar until light and fluffy.
  4. Add and beat in the eggs one at a time until well blended and slightly lighter in colour.
  5. Add the sweet potato and vanilla extract and beat again until well-blended.
  6. Add the dry ingredients to the wet mix and lightly fold through until evenly blended.
  7. Pipe the dough batter into the holes in the doughnut tray and bake for about 10 to 12 minutes until firm and springy (be careful not to over-bake, or the doughnuts will become dry).
  8. Carefully remove from the tray and place on a wire rack to cool completely (cover with a clean cloth whilst cooling)
Maple Glaze
  1. In a small saucepan stirring over a low heat, or in a microwave (30 second bursts at medium, stirring frequently), melt the butter/spread into the maple syrup and mix until well-blended.
  2. Remove from the heat and whisk in the icing/confectioner's sugar.
  3. Leave to cool (stirring intermittently) until the glaze has thickened to a light coating consistency.
  4. Dip each doughnut (Tip : dip the 'fluffy' side) into the glaze and place on baking paper or a wire rack (glaze side up). Sprinkle with chopped, roasted nuts (optional) and leave (either at room temperature or in the fridge) to allow the glaze to set.

NOTES:

This recipe makes 12 doughnuts, for which you will need two six-hole doughnut tins. If you only have one, make 6 doughnuts and make the rest into doughnut muffins or mini cakes.
Created using The Recipes Generator
I am also sharing my gluten free spiced sweet potato baked doughnuts with :

 

Cook Blog Share with Curly's Cooking
Baking Crumbs with Jo's Kitchen Larder and Apply To Face Blog
What's for Dinner #209 with The Lazy Gastronome

 


Inspire Me Monday #391 with Create With Joy
Dare to Share Saturday #374 with Pam's Party & Practical Tips and Kandy Kreations
Fiesta Friday #284 with Angie, Of Goats & Greens and Food, Eat Love


Weekend Potluck #385 with The Country Cook

Snickerdoodle Create Bake Make Party #292 with Across The Boulevard, Two Chicks & a Mum; Sew Crafty Crochet, This Autoimmune Life and Eye Love Knots



Gluten Free Alchemist © 2013-19 unless otherwise indicated

Saturday, 8 June 2019

Chocolate Crinkle Cookies (gluten free & dairy free)


Hands up, who loves the fudgiest of fudgy chocolate cookies? The ones with a lightly crisp exterior, encasing a brownie-like middle? That your teeth sink into and are slightly sticky and chewy?... Yes? That's a lot of hands out there! Need the recipe? You're going to LOVE my new gluten free Chocolate Crinkle Cookies.


Crinkle, Crackle or Brookies Cookies?
I say Crinkle Cookies... but are they? I need some help on this guys. I wasn't sure whether they should be called crackle or crinkle cookies. And then again, are they actually Crinkle Brookies? For those of you who haven't heard of a 'Brookie', it is (I am told) the cross between a cookie and a brownie. If you look for the origins and description of Brookies on the web, you first and foremost get something that (in various shapes and layers) looks like a combination of biscuit and brownie cake... which you'd be right in thinking this is not. But you also get plenty of references to a soft, gooey, chocolatey cookie that has the internal consistency of a brownie... which these most certainly are... but with the added bonus of a pretty crinkle top.


At GFHQ, the jury's out. Are they Crinkle Cookies? Crackle Cookies? or Crinkle Brookies?
Actually, it's probably all split hairs. What they are is decadently moreish, delicious mounds of squidgy chocolatey scrumptiousness. But for the sake of argument (and so that they at least have a sense of identity), today I will be calling them gluten free Chocolate Crinkle Cookies.

They are also one of the most photogenic things I have made in a long time. It doesn't matter which way you look at them, they are totally catwalk-worthy.... which whilst not that relevant to ultimate taste satisfaction, when you are trying to make them look as desirable as possible, does actually matter. The crackle on the cookie makes all the difference!


Getting the best texture in a gluten free Crinkle Cookie
How often do you find yourself eating gluten free cookies and biscuits that are dry or gritty and think that since you are Coeliac or gluten-intolerant, this is what you have to put up with? Here at Gluten Free Alchemist, I don't see why people who have to avoid gluten should accept any bake that isn't as good as, or better than wheat-based bakes. Texture matters as much as taste and that means that before I put out any recipe, I work and re-work each set of ingredients to get the best possible result.

Although you can make these Crinkle Cookies with a standard rice-based commercial gluten free flour blend, they simply won't taste as good. Trust me... I've tried it, You lose the smooth and gooey texture that makes them what they are. Sometimes you have to get creative and that means making a blend to fit the bake that you want to achieve.


Although for many of the bakes at Gluten Free Alchemist I do use one of my two main home blends (either blend A or my rice-free flour blend) for these chocolate crinkle cookies, I have blended together a specific ratio of sorghum, tapioca, buckwheat and corn flours to get the texture just right. I make no apology. If you want the perfect gluten free cookie, you have to find the right mix.

Why do Crinkle Cookies Crinkle?
Whether you call them crinkle or crackle cookies, have you ever wondered why that beautiful cracked surface exists? Apparently (according to Cooks Illustrated), it's all to do with the speed with which the top of the cookie dries out in the oven. If it dries before the cookie has finished rising (the sugar coating being key to drawing the moisture from the surface), the continued internal spreading causes the white icing sugar-coated surface to crack, pull apart and harden, leaving a beautiful crinkly pattern.


Personally I much prefer deep, wide fissures, but if you like your crinkles to have more of a close-knit 'shattered' look, the scientists at America's Test Kitchen suggest giving the dough-balls a double-coating of granulated sugar, followed by icing sugar. The coarser granules in the granulated sugar apparently accelerate the drying process due to their ability to dissolve and re-crystallise in the heat of the oven, leading to a surface that dries faster with more cracks!

However you love your crackles, one things for sure, these Chocolate Crinkle Cookies are wonderfully moreish, easy to make and perfect for every occasion. But don't take my word for it... whip up your own batch and let me know what you think.


Once you've enjoyed a batch of Chocolate Crinkle Cookies, tempt yourself with my other lovely Gluten Free Alchemist Cookies. Check out these babies...

Soft Italian Amaretti Cookies
Dark & Chewy Chocolate-Peanut Butter Cookies
Ginger Cookies
Chewy Toffee-Apple Cookies
Chocolate-Banana-Coconut Macaroon Cookies
Soft Nutty Cookie Mounds
Oat Choc-Chunk Cookies
Nutella Thumbprint Cookies
Jammy Thumbprint Cookies
Baci Di Dama Italian Cookies
Chocolate-Espresso Puddle Cookies



Yield: Approx 25 cookies
Author: Gluten Free Alchemist

Chocolate Crinkle Cookies - gluten free

A deliciously fudgy gluten free chocolate cookie which is easy to make and perfectly crinkled.
prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

  • 45g sorghum flour
  • 40g tapioca flour
  • 25g buckwheat flour
  • 25g corn flour (starch)
  • 1 teaspoon GF baking powder
  • ¼ teaspoon fine sea salt
  • ½ teaspoon xanthan gum
  • 190g caster sugar (preferably golden)
  • 50g cocoa powder
  • 70g coconut oil (melted)
  • 2 large eggs - room temperature
  • 1 teaspoon vanilla extract
  • 50g icing sugar (to coat cookies)

instructions:

How to cook Chocolate Crinkle Cookies - gluten free

  1. Weigh and mix together the flours, baking powder, salt and xanthan gum until well blended (I weigh into an airtight container and shake vigorously). Set aside.
  2. In a large bowl, mix the sugar, cocoa powder and melted coconut oil until evenly blended. 
  3. Add the eggs and vanilla extract and vigorously beat together with a wooden/silicone spoon.
  4. Add the dry ingredients and beat again until smooth.
  5. Chill the ingredients for 1 to 2 hours until firmed up.
  6. Prepare a couple of large baking trays by base-lining with baking paper. Pre-heat the oven to 180 C/350 F/Gas 4. 
  7. Once chilled and firm, scoop out spoonfuls of cookie dough (approx walnut size) and roll into balls with your hands. 
  8. Place the icing sugar into a bowl and dip each dough ball, rolling around until fully coated in icing sugar. Once coated, place each ball on the baking trays about two inches apart. Very lightly press the top of each ball to flatten slightly.
  9. Bake for 10 to 12 minutes and remove from the oven. 
  10. Leave on the trays for a further 5 minutes before transferring to a wire rack to cool completely.

NOTES:

You can replace the flours with a standard gluten free flour blend (135g), but I recommend you use the ratio of flours as stated above. Rice-based blends in particular will significantly affect the texture of the cookie, giving a more gritty and drier result. Times displayed without dough chilling time.
Created using The Recipes Generator

These gluten free Chocolate Crinkle Cookies are shared with :

 

Cook Blog Share with Recipes Made Easy
Baking Crumbs with Apply to Face Blog and Jo's Kitchen Larder
Fiesta Friday #279 with Angie, Spades, Spatulas & Spoons and Apply to Face Blog 




Foodie Friday #93 with Back to my Southern Roots
Dare to Share Saturday #369 with Pam's Party & Practical Tips and Kandy Kreations
Saturday Sharefest with The Sway

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Sunday, 19 May 2019

Gluten Free Rhubarb Upside Down Cake with Strawberry and Almond Sponge


Are you a rhubarb lover or hater? As a child I was a hater, but maturity has brought a love of the pink stuff and with it a desire to make a Rhubarb Upside Down Cake. No ordinary rhubarb upside down cake I hasten to add, but a gluten free one, made with a delicious strawberry and almond sponge incorporating real freeze dried strawberry powder and a very healthy ratio of ground almonds.

I love using ground almonds in gluten free bakes, not only because they add moisture and texture, but because they also add structure, lessening the potential crumbliness and dryness so familiar (and frustrating) to us gluten free folk. They are also amazing in their nutritional value, being a great source of protein, vitamin E, manganese and magnesium. Whilst they may be considered a 'high fat' ingredient, the great news is that most of the fat is monounsaturated which has cardio-protective properties. Sure, I'm throwing them into cake, but every little helps and if I am going to use valuable calories enjoying a treat, I figure I might as well ensure it has some nutritional value too.


The rhubarb I have used comes from my garden. Having completely water-logged and killed a much coveted rhubarb plant that we grew a few years back, we replaced it with a new one (which we put in a more favourable part of the garden) and are now being repaid with more rhubarb sticks than we can ever hope to eat, challenging us to source, invent and experiment with as many rhubarb recipes as we can. Seriously, if you fall into the 'love rhubarb' camp, consider growing your own (if you don't already). It is the plant that keeps on giving.... all summer...


Rhubarb upside down cake is just perfect for using it, because it consumes plenty of sticks in one hit. Better still, because it is upside down, you get to enjoy looking at the beautiful rhubarb hues and textures. Of course, the more pink the rhubarb, the better the effect, so be sure to arrange it pink side down in the bottom of the cake tin before baking.


This particular rhubarb upside down cake packs an extra-fruity punch from the addition of ground freeze-dried strawberry powder in the sponge. From the moment I discovered freeze-dried fruit, I have been a fan and have loved using it powdered in cakes and biscuits. Somehow the flavours of the fruit are extra intense when it has been through the freeze-drying process and depending on the fruit you are using, it can add the most beautiful natural colour to your cakes and cookies.


If you want to experiment yourself, it is definitely worth buying in larger quantities, either as ready-ground powder or to grind yourself at home. The tiny pots that you can buy in major supermarkets are way over-priced and simply won't stretch to large-scale baking. I always buy mine on-line from Healthy Supplies who have the most amazing range... from berries and cherries through to banana, blackcurrants and mandarin. If you buy the fruit pre-ground, it makes a fantastically healthy snack too, especially for little ones. Miss GF has always loved it!


If gluten free rhubarb upside down cake doesn't float your boat, but you are still in need of some seasonal rhubarb inspiration, a number of my good free-from and blogger friends have helped me out by sharing some of their favourite rhubarb recipes. They are all free from gluten and some of them are also free from dairy, eggs, nuts and other things too. I have also included a selection of other rhubarb treats from Gluten Free Alchemist :

Rhubarb Curd - Gluten Free Alchemist
Strawberry, Rhubarb & Pomegranate Jam - Gluten Free Alchemist
Rhubarb-Strawberry Meringue Pie - Gluten Free Alchemist
Champagne Syllabub with Orange-Rhubarb Compote from Choclette at Tin & Thyme
Oven-Baked Rhubarb & Strawberry Risotto (vegan) from Mandy at Sneaky Veg - Looks incredible
Rhubarb & Ginger Crumble Bars (vegan) from Nathalie at Intolerant Gourmand. Who can resist a tempting crumble topped rhubarb treat?
Rhubarb & Custard Layer Cakes - Gluten Free Alchemist
Rhubarb & Ginger Chutney (vegan) from Tin & Thyme
Rhubarb & Ginger Crumble Cake from Rebecca at Glutarama (egg-free and optional vegan). For an alternative crumble treat but with a cake base.
Rhubarb Friands with White Chocolate from Tin & Thyme
Rhubarb No Churn Ice Cream - Gluten Free Alchemist
Rhubarb & White Chocolate Eclairs - Gluten Free Alchemist


Yield: 12 - 16 slices
Author:

Gluten Free Rhubarb Upside Down Cake with Strawberry & Almond Sponge

A moist upside down cake made with fresh seasonal rhubarb and a gluten free strawberry and almond sponge (made with real strawberry powder). Perfect as a cake to serve with tea or as a dessert served with custard, cream, or ice cream.
prep time: cook time: total time:

ingredients:

  • 160g plain gluten free flour mix (I used blend A GFA mix from this post)
  • 150g ground almonds
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon GF baking powder
  • 1 teaspoon xanthan gum (leave out if you use a commercial mix that has it already added)
  • large pinch fine sea salt
  • 25g freeze-dried strawberry powder (if you cannot source strawberry powder, use freeze-dried strawberries and grind into a fine powder using a blender).
  • 100g unsalted butter/dairy free alternative - softened
  • 300g golden caster sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 250 ml yoghurt (dairy free if needed)
  • 75 ml milk/dairy free alternative
  • approx 250g fresh rhubarb (sliced lengthways)
  • 80g soft light brown sugar

instructions:

How to cook Gluten Free Rhubarb Upside Down Cake with Strawberry & Almond Sponge

  1. Ahead of time, prepare your rhubarb by slicing lengthways (you may also want to consider how you wish to lay in the base of the cake pan and cut roughly to size). Place the rhubarb in a dish and sprinkle evenly with the brown sugar, turning to ensure all the rhubarb is coated. Leave to stand at room temperature for an hour, turning occasionally.
  2. Base-line a 9 inch/23 cm non-stick, spring-form cake tin (2" deep) with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
  3. Arrange the rhubarb in the base of the cake tin (placing the most pink bits upside down so that they show when the cake is turned out) and spoon over the remaining sugar juice. Make sure that you place the cake tin onto a baking tray before baking as some of the juice may leak out of the base.
  4. Weigh and mix together the flour, almonds, bicarbonate of soda, baking powder, xanthan gum, salt and strawberry powder (I weigh mine into an airtight container and shake vigorously to mix) and set aside.
  5. Cream the butter and flour together with the vanilla extract (with an electric whisk) until light and fluffy.
  6. Add the eggs one at a time, beating thoroughly between each addition.
  7. Mix together the yoghurt and milk in a jug and then add to the bowl about a third at a time, alternating with adding the dry flour mix a third at a time, gently folding through between each addition until just mixed and even. Be careful not to over mix.
  8. Spoon the cake batter into the cake tin over the rhubarb and smooth the top with the back of the spoon.
  9. Bake the cake for 50 to 60 minutes until the top springs back to the touch and a skewer comes out clean. If towards the end of the bake you are worried that the cake may be getting a little dark, cover with a piece of foil.
  10. Remove from the oven and leave to cool in the tin before turning out (upside down) onto a heat-proof plate (if you are opting to do the stage below, otherwise turn onto a serving plate).
  11. Optional : Lightly grill the rhubarb base of the cake to caramelise slightly (do not place the cake too close to the grill heat), keeping a close eye to ensure you do not burn.
  12. Transfer to a serving plate (if different) and serve 'naked', or with cream, custard or ice cream.
Calories
277.17
Fat (grams)
7.85
Sat. Fat (grams)
1.00
Carbs (grams)
47.31
Fiber (grams)
2.14
Net carbs
45.16
Sugar (grams)
33.92
Protein (grams)
6.30
Sodium (milligrams)
143.01
Cholesterol (grams)
32.20
Created using The Recipes Generator

To share some rhubarby love, I am linking my gluten free Rhubarb Upside Down Cake with a few link-parties as follows :


 

Bake of the Week with Casa Costello & Mummy Mishaps
Baking Crumbs with Jo's Kitchen Larder & Apply to Face Blog
Love Cake with Jibber Jabber



What's For Dinner #201 with The Lazy Gastronome
Cook Blog Share with A Strong Coffee
Fiesta Friday #277 with Angie, Of Goats & Greens and The Not So Creative Cook

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