Food Intolerances – Page 2

Easy Raspberry and Almond Bakewell Cake

Easy Raspberry and Almond Bakewell Cake
Gluten Free and Vegan

Well we have a Platinum Jubilee coming up from the 2nd of July of our Beloved Queen

So I thought I best get an Iconic Bake in before we all start to bake up a storm for out street parties and afternoon teas in celebration

To mark the event … I decided on nothing to whacky but something traditional with a twist

So I’ve chosen a Bakewell Tart and taken out the equation of pastry 🙊

I know for some that will just make your heart sing 😂

But we do want to spend time celebrating and not fussing over elaborate decorated cakes ( But you can if you want ) 😂😂

So we have all the flavour of almonds and lovely juice raspberries just waiting to be savoured !!! And even though this looks a rustic bake I want to tell you I would be more than happy to be served this at an afternoon tea

And Im sure Liz would be happy with this fayre too ……

We all know its her Majesty that decrees that its jam before cream on a scone , so if she delights in scones she will delight in a pastry-less Bakewell Cake 😍

So without further ado…. lets bake because you wont believe how simple this is

recipe

Raspberry and Almond Bakewell Cake GF, DF V

Servings: 8
Print

The Iconic Almond Tart less the Pastry made into a easy but gorgeous moist fruity cake

20 cm , 8in Spring Form Cake is required

Ingredients

140g ground almond
140g dairy free block butter butter, softened to room temperature
140g caster sugar
140g Gluten Free Plain Flour blend ( If not using your own I recommend Doves Farm Freee UK or Pilsbury US )
1 tsp Baking Powder
1/4 tsp Xathan Gum
6 tbsp chia seeds or 3 tbsp Golden Milled Flax Seed
6 tbsp of luke warm tap water
1 tsp vanilla extract
250g Fresh Raspberries NOT FROZEN
2 tbsp flaked almond
icing sugar, to serve

Directions

Pre heat your oven to 180C/160C fan/320 F
In a small bowl , add the water to the chia seeds or flax and set aside until they become swollen and gloopy ……about 10 minutes
Grease and fully line a 20 cm / 8in spring formed cake tin
Place the ground almonds, dairy free butter, sugar, gluten free flour, baking powder and xanthan gum , chia seed gloop and vanilla extract in a food processor and blitz until well combined.

Spread half the mix over the cake tin and smooth over the top you may want to press it in with your hands
Scatter the raspberries over the top of the batter
Spoon in blobs the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers.
Scatter with flaked almonds

Bake for 50 mins until golden.
Cool in tin , remove from the tin and dust with icing sugar to serve.
Enjoy

Well I’m not going to waffle any longer than necessary !!

I know you all hate it and we just want too see cake and lick the screen

If you don’t make this cake I would tend to think you may be a tad wreck less 😂

At a missed opportunity !!

So I will give you some more pictures so you rush out to get the ingredients even if a lot of you may have theses in already !!!

The Perfect Bakewell Slice without the Pastry 🙊

Right Time for A Coffee

Hope you enjoyed this quick and easy recipe post !!

Please feel free to leave me a comment, or a like, it really does spur me on.

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If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now 💜💜💜

Gluten Free and Vegan ‘Caram!lk’ Cookies

‘Caramilk’ NYC Style Cookies
Gluten Free and Vegan

jump to recipe

Well now for something a little different this week !!

Caramilk ……..but not Caramilk 🙊 ……. Caram!lk Cookies because these are Gluten Free and Vegan

Who would have thought that this chocolate development would have happened at all……. but the folk at Plamil Foods / So Free Here in the UK have nailed it to the mast

This I must add quickly is not an add this was just the desire to get my hands on the product …….so much so I bought 6 bars 🙊🙊🙊

So I wanted to make something that was quick easy and fuss free

So Cookies it is ….and delicious they are

As I say with all my cookies that contain Chickpea Flour …..

Please do not taste these until they are cooked …..

It honestly is the food of the devil and you deserve to eat these baked 😂😂

They certainly didn’t hang around long in our Biscuit Tin ( Cough Cookie Jar if you must 🤣)

I have this week once again included a little You Tube Video , If I have these produced I will up load them for you

It may not be every week it does depend on time restraints and whether I can be bothered 😂😂😂, but if there is one to be had I will endeavour to get them to you

It still seems a little surreal that I have actually manage to negiotiate some changes to The blog …..

I do hope you like the changes , and I hope its now easier to read and more enjoyable to see the videos that the still pics

Now lets bake some Cookies !!!

Recipe

Caram!lk Cookies GF, DF V

Servings: 8
Print

A thick NYC style cookie packed with chunks of Caram!lk caramlised white chocolate. A delicious combo with a crisp outside and gooey middle

Needs 30 minutes freezer chill , standard GF V White Chocolate can be used if you cant get CaraM!lk

Ingredients

110 grams Plant Based Butter ( at room temperature )
50 grams Caster sugar
100 grams Light brown sugar
250 grams Gluten Free Plain flour blend ( if not using your own I recommend Dove Farms Freee UK or Pillsbury US )
1/2 tsp Xanthan Gum ( Omit if your blend contains it )
1 tsp Vanilla extract
1/2 tsp Bicarbonate of soda
1/2 tsp Baking powder
210 g Gluten Free Vegan Caram!lk Chocolate roughly chopped ( I used Plamil / So Free Carami!k )
3 tbsp Besan / Chickpea Flour
3 tbsp Tap Water

Directions

Mix the flour, xanthan gum , baking powder and bicarb in a bowl with a hand whisk intil fully combined and set aside
Roughly chop the Caram!lk Chocolate
Using a a Stand mixer with a paddle attachment or In a large mixing bowl with a hand mixer, cream butter and both sugars until light and fluffy.
In a small bowl , mix the Besan/ Chickpea flour with the water and the vanilla extract until smooth
Add the chickpea flour mix to the creamed sugar
Sieve in flour, baking powder, bicarbonate of soda
Mix until you have a firm dough.
Add in your chopped up caram!lk bar and mix through.
Portion up 8 even cookie dough balls. Mine were about 90 grams each.
Mould cookie dough into balls and place in the freezer for at least 30 minutes
Preheat your oven to 200C/ 390 F I do not advise fan mode for cookies !!
Bake 2 or 3 at a time on a baking tray lined with parchment in the centre of the oven
Bake for 15 minutes. This will give you a gooey and delicious cookie.
Once baked leave to cool for about 15 minutes.
Enjoy!!

Well I best give you some more pictures to make you real want to make them….. they are really worth the calories 😍😍

Hope you enjoyed the post…..I really enjoyed making something a little magical and non standard

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

Sign up for an email, so you never miss another recipe or some pretty picture, or follow on WordPress or Instagram, see what I’m up too on a most daily basis.

If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst the awkward ones !!!!

Tag: Food Intolerances