Gluten and Dairy Free recipes

Pistachio Stone Fruits Granola Bar

These energy boost bars adapt to be gluten, dairy or gluten and dairy free snacks.

Energy bars

Ingredients

  • 250g Gluten free oats or crisped rice and flaked coconut
  • 150g unsalted butter /spread or 150 ml oil
  • 100g honey
  • 200g Demerara or Muscovado sugar
  • 100 g nuts; chopped choose favourite nut – walnut, brazil, pecan, macadamia, almond, hazelnut, pistachio,
  • 200g mixed seeds – sunflower, hemp, flax, pumpkin, linseed
  • 100g dried chopped dates
  • 100g prunes chopped
  • 100g apricots chopped

Equipment

  • oven
  • 23 cm square baking tin
  • large heavy based saucepan
  • Greaseproof paper
  • wooden spoon
  • metal spoon
  • measuring scales
  • Large bowl if unable to use a large pan.

Method

  1. Preheat oven gas mark 5/190C/375F.
  2. Line a 23cm square baking tin with baking parchment greased to prevent the mixture sticking.
  3. Measure the butter (or variant); sugar; honey;  add to a large heavy based saucepan once butter or oil is heated and melted add the prunes, apricots, dates boil for two minutes once sugar is caramelised and really sticky sauce-like consistency.
  4. Add the other ingredients into the pan or in a large bowl mixing thoroughly.
  5. Pour the mixture into the tin.
  6. Flatten the mix using the back of a metal spoon.
  7. Place in centre of the oven for twenty minutes or once edges look golden; leaving to cool in the tin; cutting into slices once cold.

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English: Chocolate Banana Sponge cake Deutsch:...

English: Chocolate Banana Sponge cake Deutsch: Schoko-Bananen Rührkuchen (Photo credit: Wikipedia)

                          

Dairy and Gluten free Banana and walnut cake

Ingredients:

150 grams dairy free spread

150 grams sugar

1 teaspoon vanilla essence

2 eggs

800 grams mashed bananas

400 grams of gluten free self-raising flour

1 teaspoon mixed spice or cinnamon

60 grams broken Walnuts (if preferred)

Method

Turn on oven to Gas mark 4 or 180 degrees Celsius. Line a 8″ diameter round or square deep cake tin.

Add spread and sugar to a bowl and cream using an electric whisk – adding vanilla essence and eggs.

Add mashed bananas, walnuts and mixed spice or cinnamon mix thoroughly.

Using a metal spoon fold in the flour.

Once thoroughly but gently folded pour into the tin and bake for 1 hour.

Using a skewer check it is cooked once cooked place on a cooling rack until cool then remove from the tin.

Adaptations:

  • using two types of gluten free flour adds variety and changes the flavour abd texture
  • use dessiccated cocunut instead of walnuts
  • use dates chopped instead of walnuts

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