Monday, 27 February 2017

Apple Pie Granola - gluten free, dairy free, refined sugar free, vegan

How do you fancy apple pie for breakfast? Not the high-fat pastry version, but the very healthy Apple Pie Granola version!

Having been smitten with my Deliciously Healthy Chocolate, Cherry, Pear & Pecan Granola, I thought I would keep the experimental momentum going with something a little different.

I recently came across a new sugar-alternative in a fantastic health food shop local to where I live...... The alternative was an Apple Juice Concentrate made by Biona. Biona make some amazing healthier alternatives, including an Organic Date Syrup, which I have my eye on, but I was drawn to the apple as I thought it would have a tangy sweetness that may work with both sweet dishes and marinades for meat too.

The Apple Juice Concentrate was my inspirational base for this granola....... A virtuous combination of oats, quinoa flakes, seeds, nuts and coconut, alongside some deliciously tart, crunchy freeze-dried apple and contrastingly chewy dried pear...... all infused with caramel delightfulness, emanating from some additional coconut sugar and maple syrup, with a hint of vanilla and cinnamon....... Sounds like apple pie? Tastes like apple pie!

The Granola has also been baked with a healthy glug of coconut oil, making it crisp and storable...... but don't expect it to last long. Just like the chocolate version, it is way too easy to snaffle a handful every time you pass the jar.

With or without milk, this is an angelic, healthy, sustaining breakfast, that will set you up for the day and get you through to lunch-time.

Last time I made granola, I added a whipped egg white and I was asked why I did this. My response was that I thought it helped to make the ingredients stick in clumps. I will admit, it was a bit of a guess, but it was really noticeable that not using egg this time round, the baked granola showed no evidence of sticking whatsoever. I have no idea whether this was the lack of egg or not, but if anyone knows for sure, can you enlighten me please?

I am sharing my Apple Pie Granola with :

Cook Once Eat Twice with Searching for Spice

Free From Fridays with Le Coin De Mel and Free From Farmhouse

Cook Blog Share with Easy Peasy Foodie

Gluten Free Fridays with Vegetarian Mamma

Brilliant Blog Posts with Honest Mum

Apple Pie Granola


400g GF oats
60g quinoa flakes
80g pumpkin seeds
100g flaked almonds
50g rough-chopped peanuts
50g shaved coconut
75g coconut sugar (or light soft brown sugar)
large pinch fine sea salt
3 teaspoons ground cinnamon
½ teaspoon vanilla powder
100g apple juice concentrate syrup (I used Biona)
60g maple syrup
120g extra virgin coconut oil - melted
40g freeze dried apple cubes
90g dried pear


  1. Pre-heat the oven to 150 C/300 F/Gas 2.
  2. Line a couple of large baking trays with baking paper.
  3. In a large bowl, weigh and mix together the oats, quinoa, seeds, nuts, coconut, coconut sugar, salt, cinnamon and vanilla.
  4. Add the apple syrup, maple syrup and coconut oil and fold through until 'damp' looking.
  5. Spread the granola mix in a layer across the baking trays.
  6. Bake for 20 minutes and then toss the granola with a spatula to turn over.
  7. Bake a further 20 minutes and toss again.
  8. Bake a further 10 minutes (approximately or until the mixture feels dry) and then turn the oven off, leaving the granola on the trays in the oven to cool as the oven cools.
  9. Remove from the oven when cool, tip into a large bowl and add the freeze-dried apple and dried pear. Stir through evenly.
  10. Store in an airtight container and enjoy as a snack to nibble on or with your favourite milk for breakfast, sprinkled (if you prefer) with a little brown sugar.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Tuesday, 21 February 2017

Beetroot Buttermilk Pancakes Two Ways - #FreeFromPancakes : gluten free; sugar/refined sugar free; optional dairy free

One week until Pancake Day. Yay! Love love love pancakes!

These ones are full of good stuff...... and they're a bit girlie pink! The blush comes from pureed beetroot which is low in cholesterol and full of fibre, vitamins (especially from the B-group), minerals and anti-oxidants. Eating beets can even help in protecting against coronary artery disease and stroke, lower cholesterol levels and may have anti-aging properties......

The pancakes are also gluten free, sugar free (or refined sugar free if you want a slightly sweeter pancake) and can be made dairy free with some minor tweaks if you are dairy intolerant. Looks like you might be able to eat a whole pile of these babies without guilt or ill-effect!

As with most recipe development though, they have a story attached to their evolution. Having joined an amazing group of free from bloggers this month to bring you an incredible variety of #FreeFromPancakes, I originally intended for my beetroot version to also be vegan..... but they were a disaster! Instead of trying to make an egg-free pancake, I tried making a whipped egg-white pancake, subbing eggs for aquafaba. Disaster!

Now..... I have never actually tried using aquafaba before, but as I was using a can of chickpeas for something else, I thought I'd give it a try....... It whipped up perfectly into beautifully stiff peaks..... all good. Unfortunately, whilst the batter into which it was folded remained thick, once cooking, the pancakes didn't 'set' and by number 4, I gave them up as a bad job and threw the remaining batter in the bin.......

Whilst I could have faddled around for hours finding uses for chickpeas, just so I could use the liquid aquafaba to test, test and test again, I have been seriously strapped for time this week, so decided to revert to my old favourite..... buttermilk pancakes.

I have two other buttermilk pancake recipes on the blog : Banana Buttermilk Pancakes with Caramelised Banana Sauce and straight Vanilla Buttermilk Pancakes. Always delicious!

I made two successful batches of Beetroot Buttermilk Pancakes...... The first was a savoury version, with a little extra pinch of salt, no cocoa and no sugar, although if I make them again, I would probably add the cocoa anyway, as it gave a lovely depth of flavour. As you can see from the photos, I paired them (rather unusually) with a minted pea soured cream and crispy grilled bacon. Actually, the flavours and textures worked really well together........ the crisp salty bacon against the fresh, clean creamy pea and soft, fluffy beety pancakes..... The bacon was a must!

My second batch was slightly sweetened with coconut sugar and had a little cocoa added to enrich the batter and slightly offset the beetroot. I guess they would probably count as natural red velvet pancakes, but with the added sugar, they cooked-up a little darker than the savoury ones, so I hesitate to call them 'red'. I ate a couple 'neat' and could barely taste the beetroot, but served with lashings of maple syrup, sliced banana and firm, sweet red strawberries, they were absolutely delicious!

Oh..... and see the sprinklings of roasted nuts, oats and seeds on the top? That's a little addition from my new delicious muesli recipe which brought an enhancing  crunch to the pancake party. Recipe to be posted soon!

I am sharing my Beetroot Buttermilk Pancakes Two Ways with the following :

Cook Blog Share - this week with Hijacked by Twins.

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

Free From Fridays with the Free From Farmhouse and Le Coin De Mel.

Gluten Free Fridays with Vegetarian Mamma.

As we rapidly approach Pancake Day, check out the other inspired pancake recipes from the amazing UK Free From Bloggers who have teamed up to help you be part of the pancake fun whatever your allergy or intolerance - #FreeFromPancakes :

Renee over at Mummy Tries : Paleo, Gluten & Dairy Free Pancakes
Vicki the Free From Fairy : Easy Pancakes in a Jar (gluten & dairy free)
Nath the Intolerant Gourmand : 4 Ingredient Pancakes (free from gluten, dairy, eggs)
Emma at the Free From Farmhouse : Chia Seed Pancakes (vegan, gluten free)
Rebecca over at Glutarama : Apple & Cinnamon Pancakes (gluten, dairy, egg free)
Le Coin De Mel : Banana Pancakes (vegan, gluten & refined sugar free)
Jo at Paleo Crust : Almond Pancakes (grain & dairy free)
Nova at Cherished By Me : Coconut Pancakes (free from refined sugar, dairy & gluten)
Laura at Dairy Free Kids : Classic Lemon & Sugar Pancakes (dairy free)
Midge at the Peachicks Bakery : Coconut & Lime Pancakes (vegan, gluten, dairy free)
Eb at Easy Peasy Foodie : Oat, Almond & Banana Pancakes (gluten, dairy & egg free)
Kirsty at Hijacked By Twins : Banana Pancakes (gluten & dairy free)

Beetroot Pancakes


50g oat flour (make as in this post)
50g buckwheat flour
50g tapioca flour
1 tablespoon GF baking powder
½ teaspoon bicarbonate of soda
pinch fine sea salt (or add a little more if making savoury pancakes)
2 large eggs
285 ml buttermilk (or sub with dairy free yoghurt)
25g butter - melted (or sub with dairy free spread)
125g beetroot - pureed 

optional (for a sweeter pancake)
1 tablespoon cocoa powder (but can also add to savoury version)
2 tablespoons coconut sugar


  1. Weigh and mix together the flours, baking powder, bicarbonate of soda and salt (and cocoa and coconut sugar if using), making sure the ingredients are well combined and all lumps are broken down. Set aside.
  2. In a large bowl, beat the eggs until light and airy.
  3. Add the buttermilk and melted butter and beat and then add the beetroot and beat again.
  4. Finally add the dry ingredients and beat until all ingredients are fully combined into a smooth, thick batter.
  5. Heat a flat-bottomed pancake pan over a medium-low heat. Spray a very light coating of cooking oil, or wipe the surface with sunflower oil on a kitchen towel and then pour a spoonful of batter into the pan.
  6. Allow the first side of the pancake to cook slowly. When you see lots of bubbles starting to pop on the surface and a spatula slides easily under the pancake, turn it over and cook the other side until fluffy but set.
  7. Remove from the pan and place on a heat-proof dish. Cover with foil to keep warm whilst you make the rest of the pancakes.
  8. Pour the next spoonful of batter into the pan and repeat steps 5 to 7 until all the batter has been used.
  9. Serve either savoury or sweet with your favourite topping.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Friday, 17 February 2017

A Jar Full of Colourful Meringues

After my recent success in making Pavlova using the Meringue Girls method, I have been trying my hand at some more meringues.

There is something about crisp white meringue which I adore. Sweet melt-in-the-mouth bites of loveliness. Whenever I have them, they take me back to my childhood and remind me of my father. A precious memory, since I lost him to cancer when I was just 18.

We used to visit a town in Oxfordshire called Wallingford each summer and it was always a treat for me to spend father-daughter time going to a little cafe there for tea. They served the loveliest, crispest meringues dipped in chocolate. The first time I ate one, I accidentally breathed out after taking a bite and almost disappeared in white dust. We laughed and laughed and after that, each time we went to the cafe, I would try to replicate the experience (gross...... but fun!).

The meringues I have made here were meant to be 'kisses', but I have yet to manage the technique to get them 'pointy'. I always seem to be rushing to get things done at the moment, without the time to concentrate properly and consequently, I seem to be having more than my fair share of mess-ups! If I just slowed down a bit, I would definitely save myself time, instead of having to make everything twice.......

Or in the case of these meringues...... three times! Having carefully learnt the lessons on how to make good meringue, I managed to break not one, but two cardinal rules. Round one completely flopped...... I forgot to wipe the bowl with lemon and think there may have been a trace of residual grease clinging to the side...... disaster!

On the second attempt, I unthinkingly opened the oven door to 'check' progress at a crucial point and managed to cause cracks across the tops, the like of which would only be seen in the worst of earthquakes.

By the time I got to the third attempt, the lack of pointy tops was not exactly a priority and to be honest, the taste and flavour of these meringues more than made up for their shapelessness. They are after all, infused with the flavour of caramel (added in the form of natural flavour extract) and the meringue is crisp and light and perfectly powdery.

They are also small enough for popping in the mouth and either melting or crunching into oblivion....... If you prefer a little extra decadence, either use whole or crush to make Eton Mess or deconstructed pavlova. You simply cannot beat the combination of sweet meringue with pillowy whipped cream.

I can also vouch that they more than compliment a scoop of ice cream or a bowl of fruit and are totally divine dipped in chocolate.

I could become seriously addicted...... meringues may just be my new obsession!

I am sharing this jar full of Colourful Meringues with the following :

Treat Petite with The Baking Explorer and Cakeyboi

Free From Fridays with The Free From Farmhouse and Le Coin De Mel

Cook Blog Share - this week with Hijacked by Twins

Bake of the Week with Casa Costello

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

Brilliant Blog Posts with Honest Mum

Colourful Meringues


Meringue (basic method from The Meringue Girls)
150g egg white (from approx 4 large eggs)
300g caster sugar

a few drops of flavouring/extract (I used caramel) or ½ teaspoon vanilla bean powder
food colouring paste


  1. Prepare three baking trays by lining with baking paper. Set aside.
  2. Preheat the oven to 200 C/400 F/Gas 6 and line a deep baking dish with baking paper. Weigh the caster sugar into the dish and heat in the oven for 7 minutes (this helps to give the meringue a stable, glossy texture).
  3. Whilst the sugar is heating, whisk the egg whites (preferably in a stand mixer). Whisk slowly at first (to allow small stabilising bubbles to form) and gradually increase the speed, whisking until the egg white forms stiff peaks.
  4. Take the hot sugar from the oven and turn the oven down to 100 C/225 F/Gas ¼. Leave the oven door open to enable the oven to cool a little quicker.
  5. With the mixer on full speed, add the hot sugar to the egg whites a teaspoon at a time, whisking continually and making sure the mixture has returned to 'stiff peaks' before each addition. Continue until all the sugar has been added.
  6. Once all the sugar has been added, whisk on full speed for at least 5 minutes until truly stiff and glossy. To test whether the mixture is ready, rub a small amount of the mixture between your thumb and finger. If it is still gritty with sugar, continue to whisk until smooth.
  7. Finally add any flavouring to the meringue mix and whisk or fold through.
  8. Take a disposable piping bag and turn inside out (leaving about an inch inside the turn to grab and turn back). Paint three or four stripes of edible food colouring paste up the piping bag about half the length of the bag. Pull the point back through to turn the bag back the right way (the colour should be on the inside).
  9. Depending on how many different coloured meringues you want to make, you will need a piping bag painted with each individual colour. You will also need to divide the meringue mixture proportionately for each colour.
  10. Fill the bag with meringue, squeezing and squishing a little to remove any air pockets.
  11. Secure down the baking paper to the baking sheet with a small blob of icing paste.
  12. Trim the end off the piping bag (to leave a hole about the size of a 50p piece) and then pipe blobs of icing paste onto the baking paper, pulling up at the end of each pipe.
  13. Bake the meringue for approx 1 hour and 30 minutes. Try not to not open the door whilst they are baking for at least an hour and a quarter. They are baked when the meringues come away for the paper easily and cleanly. Turn the oven off, leaving the meringue inside to cool with the oven.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Friday, 10 February 2017

Chocolate Fudge Cake (gluten free) - Miss GF Makes #9

Having an 11 year old who loves cooking has its upsides and its downsides. This week I have experienced both.

On the upside : you get amazing home-baked treats like this chocolate cake; you can be sure they are learning one of the most important lessons in life..... to cook well, eat well and know what goes into their food (for good and bad); and your young chef will gain skills and confidence in the kitchen and will not automatically consider 'ready meals' as dinner.

On the downside (and particularly if your child is as determined and independent as mine) : you will have no choice about the need to eat cake, even when you are trying to consume less calories (yeah I know.... a small price to pay!); you come home to endless kitchen chaos and will frequently find your hands in the sink or grabbing the hoover before you have even taken your coat off (trust me..... even if they have the intention at the start of the process to clear up the many bowls, pans and utensils, by the end, that intention has clearly evaporated); and perhaps most scary of all, when their confidence grows to the extent that you no longer have any control over when and how they enact their cooking urges (and they have a couple of hours between school and your arrival home on their own), you constantly worry about whether they will be safe with the knives/hob/oven/kettle. You cannot wrap them in cotton wool and you don't want to stifle their desire to learn and explore food....... You try to prepare them for the risks and how to manage when something goes wrong, but sometimes something happens and you realise that you didn't quite prepare well enough!

Last Tuesday we had a school meeting early in the evening which I needed to attend. I left work a little early to dash home, pick up Miss GF and get back to the school. As I turned the key in the lock and pushed the door, the unfolding scene revealed the timeliness of my arrival. A couple of minutes later and we could have had complete disaster on our hands!

I was greeted with loud shouting....... "very bad thing happening..... very bad thing happening....... don't know what to do......"....... I dropped may bags and ran through to the kitchen....... I was greeted by a worried Miss GF and flames leaping in a pan on the stove. With a quick glance to see what was alight, I grabbed a hand towel, threw it at Miss GF and shouted instructions to get it wet under the tap as I checked nothing else was alight. Throwing the wet towel over the burning pan, the flames were extinguished as quick as they had no doubt appeared...... everything was fine and no other damage was done...... but a very very important lesson was learnt...... for both of us!

Miss GF had decided to make pancakes using a recipe card she had picked up at the supermarket. It used coconut oil to fry (which is always more unstable, especially if you are not used to it), and she had placed the pan over the hottest ring on the hob (even on low, it is vicious) and left it there between pancakes, while she arranged her fluffy stash on the plate. Fortunately there was very little oil in the pan, but the flames were spectacular nonetheless and had I not returned when I did, I have no doubt that the damage could have been worse.

We have, of course talked through hob safety and agreed that it is not safe to do anything which involves frying without either myself or Mr GF being available. Interestingly, although I grew up with the message that you smother a pan fire with a wet tea towel (and I was grateful for that knowledge this week), having googled what I should have done, this is no longer the given wisdom. If you have a pan fire, the first suggestion is to put a lid carefully over the flames peeling down from the front side of the pan or if you have a fire blanket or extinguisher, use that! I will certainly be investing in a fire blanket and small extinguisher as soon as possible.

Interestingly, once the panic was over, Miss GF seemed quite unperturbed and was able to finish making her pancakes with renewed wisdom. I can vouch for the fact that they were actually very tasty.

Her chocolate cake (which was distinctly less flammable and caused no panic or pending doom) was also an after school baking bonanza. Made using a Cake Angels sponge recipe, Miss GF adapted to use ingredients that we had available and even managed to accurately estimate how much baking powder she would need to add to plain GF flour to make it 'self-raising'.

I think the pictures show how amazing her cake turned out...... the sponge was light but fudgy, deeply chocolatey and perfectly risen. Inspired by our recent tasting of a Sponge chocolate cake, she chose to fill with chocolate butter icing and decorate simply with a dusting of icing sugar and a sprinkling of white chocolate. I have to agree...... sometimes less is more!

Well done Miss GF! Despite that scary flame moment, you are always an incredible young cook and an inspiration in the kitchen. Your chocolate cake was divine!

I am sharing her delicious Chocolate Fudge Cake with :

Love Cake with Jibber Jabber, who this month is celebrating 'Cake For All'.

We Should Cocoa with Tin & Thyme

Cook Blog Share with Easy Peasy Foodie

Free From Fridays with Free From Farmhouse and Le Coin De Mel

Recipe of the Week with A Mummy Too

Tea Time Treats with Travels for Taste, Jo's Kitchen and Lavender & Lovage. This month's theme is egg-based tea time treats. Miss GF's cake contains 3 large free range ones!

Brilliant Blog Posts with Honest Mum

Other large gluten free chocolate cake recipes on Gluten Free Alchemist

Double Chocolate Cake 
Chocolate Kiss Cake
Chocolate, Walnut & Pear Torte
Fudgy Chocolate Birthday Cake Mix
Pear & Chocolate Cake
Rich Mocha Cake
Chocolate Bundt 1
Chocolate Bundt 2

Chocolate Fudge Cake - Makes 1 x 8 inch/20 cm sandwich cake 


Sponge Cake  - adapted from a Cake Angels recipe by Julia Thomas
1 tablespoon instant espresso coffee powder
125 ml cold water
200g good quality dark chocolate - cut into pieces
200g unsalted butter - cubed (or dairy free alternative)
170g gluten free plain flour (Miss GF used blend A from this post)
1½ teaspoons GF baking powder
1 teaspoon xanthan gum
¼ teaspoon bicarbonate of soda
400g golden caster sugar
25g cocoa powder
75 ml milk
½ tablespoon lemon juice
3 large eggs - beaten

Chocolate Butter Icing
125g good quality dark chocolate - chopped
120g unsalted butter - softened
1 teaspoon vanilla extract
180g icing sugar
½ to 1 tablespoon almond or other milk

icing sugar to dust
grated white chocolate to decorate


  1. Sponge : Base-line 2 x 8 inch (20 cm) round deep loose-bottomed non-stick cake tins with baking paper and pre-heat the oven to 170 C/325 F/Gas 3.
  2. Mix the coffee powder with the water and place with the chocolate and butter in a saucepan. Heat, stirring frequently, over a medium heat until just melted. Set aside.
  3. Mix together the flour, baking powder, xanthan gum, bicarbonate of soda, sugar and cocoa powder in a large bowl, making sure the mixture is well blended and all lumps are completely broken down. Set aside.
  4. Heat the milk either in a microwave or in a small saucepan over a low heat until almost simmering and then take off the heat and add the lemon juice. Stir until the milk thickens and looks curdled.
  5. In a separate bowl, beat the eggs until well blended and light.
  6. Add the milk mixture to the eggs and beat again.
  7. Pour the milk-egg mixture and the chocolate mix into the flour and stir with a large spoon or spatula until you have a well blended and smooth batter.
  8. Pour the mixture into the two tins and bake for 1¼ to 1½ hours until risen and a skewer inserted into the centre comes out clean.
  9. Leave to cool in the tin for at least 30 minutes, before loosening the sides with a spatula and turning out onto a wire rack to cool completely.
  10. Butter Icing : Place the chocolate in a small glass bowl and melt in the microwave on medium setting, 30 second bursts, stirring well between each until smooth (or in a heatproof bowl set above a saucepan of lightly simmering water, stirring occasionally until smooth).
  11. In a large mixing bowl, beat the butter with a little icing sugar and the vanilla extract until smooth. Gradually add the rest of the icing sugar, the melted chocolate and enough milk to ensure a thick, creamy, spreading consistency, beating between each addition. (if it seems a little too loose, keep beating until thick and/or add a little extra icing sugar).
  12. Putting the cake together : When the sponges are cold, place one on a serving plate and  spread the buttercream in a thick, even layer across it. 
  13. Top with the second sponge, dust with sifted icing sugar and sprinkle with grated white chocolate.
Gluten Free Alchemist © 2013-17 unless otherwise indicated

Sunday, 5 February 2017

White Chocolate & Raspberry Creme Brûlée

Creme Brûlée is a favourite dessert of mine. As a child, we would often eat the similarly(ish) textured Creme Caramel to finish Sunday lunch...... the upturned creamy custard dripping with caramel sauce was always something to be anticipated. The discovery of Creme Brûlée however, took the experience of creamy desserts to a new level. So taken was I that it even graced the table at our wedding breakfast, in strawberry form.

A good Creme Brûlée (which is effectively a baked custard) should be smooth and silky in texture and always topped with a subtle but definably crunchy caramelised sugar layer. This is added just before serving by sprinkling sugar on the custard and using either a culinary blow-torch or a carefully watched grill to caramelise. Miss GF particularly loves doing the caramelising..... I did wonder about the wisdom of giving an 11 year old a blow torch, but she is surprisingly adept at using it.

As a gluten-avoider, I always feel relieved when I go to a restaurant and see either creme brûlée or (my other favourite creamy dessert) Panna Cotta on the menu, as I know they have a reasonable chance of being safe to eat.

I have made my white chocolate version a number of times, but this Christmas, added raspberries to make the brûlée that little bit more special. I couldn't be bothered to take any photos (being Christmas), but it was so good, I have been compelled to make it again to share with my readers.

The colour and flavours are reminiscent of my wedding dessert. The pretty red fruit which are hidden within the custard like little surprise gifts, give this brûlée a romantic hue which would be perfectly served on Valentines Day too.

It would also make a perfect Summer dessert...... rich and quite decadent, but not overly-heavy and full of summer berryness. With the evenings finally lightening and the prospect of warmer days ahead, this recipe may just be the perfect answer for those summer garden parties and sultry evenings out on the patio with friends.

I also love that you can make the custard cream well ahead of time and keep refrigerated ready to caramelise just before devouring!

I am sharing my White Chocolate & Raspberry Creme Brûlée with the following :

Treat Petite with The Baking Explorer and Cakeyboi

Inheritance Recipes with Pebble Soup and Coffee & Vanilla This brûlée shares a little bit of our wedding with Miss GF!

No Waste Food Challenge with Elizabeth's Kitchen Diary - Although my last Pavlova post was made to use up the egg whites left over from the brûlée, it occurs to me that I often have left over yolks too and this is a perfect recipe for using them up!

Cook Blog Share with Hijacked by Twins

Free From Fridays with the Free From Farmhouse and Le Coin De Mel

Bake of the Week with Casa Costello

Tea Time Treats with Travels for TasteJo's Kitchen and Lavender & Lovage. This month's theme is egg-based tea time treats. This egg-custard is full of yolky goodness!

Other creamy dessert recipes on Gluten Free Alchemist :

White Chocolate, Lavender & Blackberry Panna Cotta
White Chocolate Panna Cotta with Honey-Roast Figs
Vanilla Panna Cotta
Rich, Dark Chocolate Mousse
Coffee Mousse

White Chocolate & Raspberry Creme Brûlée (serves 4 or 5)


40g good quality white chocolate - chopped
300 ml double cream
3 large egg yolks
30g caster sugar
1 teaspoon vanilla extract
150g fresh raspberries
golden caster sugar/ light soft brown sugar for sprinkling
grated white chocolate for decoration


  1. Pre-heat the oven to 180 C and get ready your ramekins.
  2. Mix the chocolate and cream together a small saucepan and gently heat, stirring, until the chocolate is completely melted and the mixture reaches simmer point. Take off the heat and set aside to cool slightly.
  3. In a medium bowl, beat together the egg yolks with the sugar and vanilla extract until thick and pale. 
  4. Whisking continuously, slowly add the chocolate-cream liquid until fully blended.
  5. Boil a kettle of water ready to cook the brûlée.
  6. Place 3 or 4 raspberries in the bottom of each ramekin.
  7. Strain the brûlée mix through a tea strainer or small sieve into the ramekins so that the liquid covers the raspberries. 
  8. Place the ramekins in the base of a roasting tin and carefully pour the boiling water into the tin to surround the ramekins to about half way up the sides. 
  9. Place in the oven and bake for 18 to 20 minutes until set.
  10. When cool, chill the brûlée until ready to eat.
  11. Just before serving, sprinkle the top with a teaspoon of caster sugar and caramelise using a culinary blow torch or under the grill. 
  12. Top with a fresh raspberry and a sprinkle of grated white chocolate and serve.
Gluten Free Alchemist © 2013-17 unless otherwise indicated