Entries in Vanilla Extract (4)

Thursday
Apr102014

Rhubarb & Apple Traybake (Gluten Free, Vegan, Dairy Free, Egg Free)

If you hadn’t noticed from all my tweeting and nudging and hinting...I’ve got a new book out!!  I’m so enormously proud of this (as I was my first) and I really, really hope you all love it too.  The emails, comments and messages I’ve had over the last few years have been incredibly inspiring and touching too.  I really hope that if I have done just a little to make living life with food intolerances just that bit easier, then I have done something of some value and if you can cook my recipes and then share them with your friends and family then I have achieved what I set out to.  Truly, thank you if you bought the first book and (ahem) thank you too for buying the second!  If you need any further incentive, then here’s a little bit about it...

Free-from Food for Family and Friends is cookbook dedicated to delicious gluten, dairy, egg, soy and yeast free recipes, and I when I say free-from I mean that every single recipe in this book is free from all of those foods.  For those that are new to my work I aim to show you how delicious free-from food can be.  I believe that embracing your food intolerances is the best thing you can do for both your mind and body.  Once you have moved past the struggle of feeling unwell and adjusting your diet, you will begin to feel healthier, happier and to realise the abundance of foods you can eat.  I promise you that there is not one recipe, dish or meal that cannot be adapted, created or bettered by making it intolerance friendly and this book aims to show you how.

My first book was divided into seasons, to show the natural and fresh abundance of foods available to us.  I still firmly believe in cooking by the seasons and cannot encourage you enough to look in your local markets and greengrocers to see what’s fresh and plentiful, but I also understand that day-to-day life is not always so simple and that family, work and increasingly fast pace of live can leave you with less and less time to cook.  But I also believe that cooking and eating is a bonding experience – a time for friends and family to come together which is why Free-from Food for Family & Friends is about food for all of the family, to enjoy at any time of the day, any day of the week and every day of the year.  From lazy breakfasts to quick lunches, al fresco summery food, fireside suppers, weeknight eating, family favourites, decadent and proper puddings and then celebratory food for the weekend, this book has it all! 

To get your taste buds going here’s a little treat from the book; I’m yet to make this without it disappearing almost straight from the oven, the roasted rhubarb lends a fragrant tang that balances out the almost caramel crust sweetness of the cake, made light and fresh from the apple puree baked within it.  It makes a wonderful afternoon indulgence with a pot of tea and friends and family, but you could also happily serve it as a homely pudding, a pouring of custard or a scoop of slightly tart coconut yoghurt (as seen here) to accompany it.  I shall leave that up to you but I promise both book and bake are a delight to behold!

RHUBARB AND APPLE TRAYBAKE

Makes 12 squares

You will need a 8 inch square baking tin for this recipe

 

200g golden caster sugar, plus 2 tbsp extra for roasting the rhubarb

100g apple puree

125ml sunflower oil

1 tsp vanilla extract

225g gluten free self-raising flour

1 tsp baking powder

400g rhubarb

 Preheat the oven to 180c and line the baking tin.

Trim the ends from the rhubarb and cut into 1 inch pieces.  Place on a roasting tray, scatter over the sugar and roast for 15 minutes until tender but still holding their shape.

Place the apple puree, sugar, oil and vanilla extract in a large mixing bowl and beat together until smooth and combined.  Sift in the flour and baking powder and fold into the mixture until you have a smooth and thick batter.

Spoon the batter into the baking tin and smooth into the corners, levelling the top with the back of a spoon.  Scatter the rhubarb evenly over the surface of the bake and, using your fingertips, gently press the pieces down into the batter a little.  Bake for 45 minutes until golden and fragrant.

Remove from the oven and either serve warm with coconut yoghurt or custard, or leave to cool completely in the tin before cutting into squares.

 

 

 

 

 

Wednesday
Oct242012

Blackberry and Apple Traybake (gluten free, vegan, dairy free, egg free)

Apples and blackberries make the perfect bedfellows, their balance of sweet and tartness, the melding of textures and their both being familiar childhood favourites all makes them a successful partnership.  You can use them together in most sweet baking; they work brilliantly as a simple crumble, a little cinnamon adding to their flavour.  They work beautifully in a hearty fruit sponge, perfect for a weekend pudding.  They can add a little perk to a blitzed juice or smoothie – fresh ginger and frozen pears making an equally pleasing addition. You can compote them and add them to your favourite granola or serve with homemade ice cream for a movie night treat. There are literally a myriad of options but each one serves to confirm that apples and blackberries are meant to be together.  Sadly, this year’s supply of blackberries were a little lacking, so, as a greedy forager should, I picked what I could and froze them ready to use for just such an occasion as this.  (It’s worth noting that you can buy bags of frozen blackberries in the supermarket that would work perfectly for this and any of the above recipes.)

Every once in a while it’s good to have something unashamedly sweet and decadent, and this traybake is definitely both. Here, the sweetness of the apple puree in the sponge of the bake sits comfortably with the hint of tartness from the blackberries.  I warn you now; it’s very sweet and with a warming caramel aftertaste and a light fruity hit.   You can serve it either as a pudding or an afternoon treat – the former being best offered warm with homemade custard for a homely finish, or the latter left to cool and offered up with a cup of tea.  It’s comforting stuff, indeed, and rather suited to the current mizzle that’s falling outside of my window while the autumn leaves of gold and red blow in the wind.  Enjoy.

BLACKBERRY AND APPLE TRAYBAKE

Makes 12 squares

You will need a 7 inch square baking tin for this recipe

 

200g golden caster sugar

100g apple puree

125ml sunflower oil

1 tsp vanilla extract

225g gluten free self raising flour

1 tsp baking powder

1 small eating apple

75g blackberries, fresh or frozen

 

Preheat the oven to 180c and lightly grease and line the baking tin.

Place the apple puree, sugar, oil and vanilla extract in a large mixing bowl and beat together until smooth and combined.  Sift in the flour and baking powder and fold into the mixture until you have a smooth and thick batter.

Spoon the batter into the baking tin and smooth into the corners, levelling the top with the back of a spoon.  Peel and core the apple and slice into thin wedges.  Scatter the apple segments and blackberries evenly over the surface of the bake and, using your fingertips, gently press the fruit down into the batter a little.  Bake for 45 minutes until golden and fragrant.

Remove from the oven and either serve warm with custard or leave to cool completely in the tin before cutting into squares.