Well, this week is filled with big things for the Intolerant Gourmet. This Monday (the 16th) and Friday (the 20th) you can see me, The Intolerant Gourmet, cooking the first ever intolerance-friendly recipe on National TV! It was a real pleasure to take part in the show and most importantly, it was of great meaning for me to have the opportunity to bring increased awareness to the allergy and intolerance cause. When I started this blog back in October, it was simply a way for me to be able to share my joy and love of cooking for food intolerances and allergies. My love of cooking is as strong as ever, it has, however, become much more meaningful to me and the wonderful feedback I have received along the way has only compelled me to want to cook more!
Food Intolerances and allergies are becoming increasingly prevalent in today’s society. Although we cannot be absolutely sure of the numbers; it is estimated that one in four of us will develop some kind of intolerance at some point in our lives. For those who are already suffering from food intolerances (especially those who suffer from multiple sensitivities) day-to-day living and eating can pose more of a challenge than is necessary for a happy, healthy life. In my experience, the fundamental elements of living with food sensitivities are universal: frustration, illhealth, isolation and the desire to eat well again. My aim was for The Intolerant Gourmet to become an inspiring resource for anyone who has ever felt the loss and restriction that food sensitivities can bring.
Today, I am more focused and passionate than ever about proving that allergy-friendly food can taste amazing. Good food, love and laughter are the foundations for true happiness and should all be shared with, and among, loved ones and friends. Intolerance-friendly food should be no different and I hope that in some way I can help this to be the case. My Bakewell Tart is testament to that ethos: delicious, delectable and perfect for sharing, I implore you to bake one of these beauties. The smell alone will have people flocking to your kitchen! Included in the recipe is my failsafe guide to making allergy-friendly pastry. Often a real problem to prepare, I promise you that once you have tried this method you will never look back. So go ahead, make this true British classic and take a peek at me baking my heart out on ITV!
You can find this recipe and many more on the wonderful Cybele Pascal's Allergy-Free site.
You will need a 23cm tart tin with removable base for this recipe; John Lewis sells the best satin-based version.
Makes 1 large tart and Serves 12
For the pastry
230g/8oz Doves Farm Gluten Free Plain Flour
60g/2oz butter replacement - Pure Sunflower Spread
60g/2oz vegetable shortening - Trex
½ tsp xantham gum
2 – 3 tbsp cold water
For the jam
1½ tbsp golden caster sugar
For the filling
150g/5½oz butter replacement - Pure Sunflower Spread
150g/5½oz golden caster sugar
200g/7oz ground almonds
100g/3½ oz ground rice
2 eggs – 2 heaped tsp Orgran Egg Replacer whisked with 4 tbsp water
A few drops of almond extract
A large handful of flaked almonds
Preheat the oven to 190c (170c Fan). Place the flour, xantham gum, butter replacement and vegetable fat in the food processor and blitz until the mixture is of a breadcrumb like consistency. Tip in the cold water, tablespoon by tablespoon, blending as you go, until the mixture begins to form a dough, or the breadcrumbs begin to stick together. Turn the mixture in to a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead for around 3 minutes, until smooth and elastic to your touch. Wrap the pastry in clingfilm and leave in the fridge while you prepare the filling.
Next, prepare the jam. Place the raspberries and caster sugar into a small pan. Heat gently and allow the berries to slowly break down and reduce into a jammy consistency, then leave to cool. Cream the butter and sugar together until pale and fluffy. Add the egg replacement, bit by bit, stirring as you go until fully combined. Stir in the ground rice, ground almonds and almond extract.
Remove the pastry from the fridge, shape with your hands in to an even ball and lay the pastry between two large layers of clingfilm. Roll the pastry out to size - always ensuring that the pastry becomes no thinner than 2 -3mm - peel off the uppermost layer of clingfilm and turn the pastry in to its tin. Fit the pastry to its casing, gently filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips. Spread the base with the raspberry jam and then carefully cover the jam with the almond filling. Scatter over the flaked almonds and bake in the oven for 35 – 40 minutes or until golden on top.