RECIPE - Super Healthy Banana Bread - Gluten Free, Dairy Free (No added Sugar, No Fat!)

A healthy banana bread recipe is one of those amazing things that tastes amazing & you can eat as much as you want! My recipe is gluten free, dairy free & basically fat & sugar free too! It’s perfect with a cuppa, as part of dessert or even to take out with you as a snack. This healthy banana bread is so simple – you’re going to love it!

So banana-ry!

So I love baking. I’d bake every day if I could. Similarly to so many folk I aspire to have my own little café one day… I can keep dreaming right?!

I have definitely enjoyed baking even more in the past 5 years since gluten has been off the menu for me and dairy has been rather unpleasant for Mark.

Walking past the likes of Patisserie Valerie and seeing such beautiful baked goods makes us drool, but we know we must never taste… or suffer the rotten consequences. Instead such delicious bakeries and cafes inspire us to make alternatives that we can actually eat.

Since moving to Manchester there have been so many amazing places we have got our dose of gluten free and/or dairy free cakes from.

I have only got the chance to write about a few of the places so far, such as the amazing Tea 42, but the likes of V Revolution, Teatime Collective, Fuel and Classic Cakes are a few other delicious finds of mine, check them out when you have a chance.

However, although finding gluten free and dairy free cakes is a seriously great experience, myself and Mark have a few other little issues to contend with. As you know, we both suffer with the ‘wonderful’ problem of IBS. What causes an IBS attack for both of us can sometimes be similar and sometimes be very different. For me I really struggle with too much sugar in foods, whether that is natural sugars from fruit or more refined sugars. Mark on the other hand struggles more with fatty foods, so too much butter, nuts and fattier cuts of meat are all massive triggers. This leaves a massive problem for the pair of us and means we can’t indulge in our favourite gluten and dairy free cakes as frequently as we might like.

Such a delicious, moist texture

Instead, a favourite of ours is a tasty, healthy banana bread recipe I recently came up with. I have seen many Healthy Banana Bread recipes over time and many of them seem very healthy, but I wanted to go one step further and make it entirely gluten free, dairy free and safe for our stomachs! That meant no additional sugar – the only sugar coming from the bananas and a very small amount of apple sauce. Also the recipe contains no signs of any butter, margarine or oil. It seemed the perfect cake for us.

It is a very versatile recipe too. We like cinnamon in ours but you don’t have to. You could add nuts if you wanted to as well. For us we keep it simple. It tastes great cold with a comforting cuppa tea or, I have to say, I like to warm it up in the microwave with a little custard. This healthy banana bread loaf keeps moist and fresh for plenty of time, especially when, I guarantee, it will be eaten incredibly quickly. The combination of tasty and healthy makes you eat slice after slice… after slice!

I guarantee this healthy banana bread recipe will go down well with those who are gluten free, dairy free or not at all. It is a delicious, healthy banana bread that we can’t live without on a rainy, cold Manchester day. I hope you get the chance to give this a go too.

Super Healthy Banana Bread - Gluten Free, Dairy Free, Fat Free, Sugar Free

2015-03-17 09:48:10

Write a review

Save Recipe

Print

Ingredients

1. • 4 Ripe Large Bananas
2. • 4 Table Spoons of Apple Sauce (You might choose to add less if you wish)
3. • 200g Gluten Free Plain Flour
4. • 1 ¼ Tea Spoons of Gluten Free Baking Powder
5. • ½ Teaspoon of Bicarbonate of Soda
6. • Teaspoon of Cinnamon (You can add more or less of this, to taste)
7. • 2 Egg Whites

Instructions

1. Preheat your oven to 180 degrees celsius.
2. Prepare a loaf tin (grease it or use baking parchment).
3. In a large bowl, mix together gluten free flour, baking powder, bicarbonate of soda and cinnamon.
4. Mash 4 ripe bananas. There is no need to make the bananas completely smooth, small chunks of banana give the bread a great texture.
5. Add the mashed bananas, egg whites and apple sauce to the dry mixture and stir thoroughly, just until combined.
6. Bake in the preheated oven for 50 to 55 minutes. Check the loaf is cooked by inserting a skewer into the centre of the loaf and making sure it comes out clean.
7. Turn out onto a cooling rack and allow to cool before eating. (It takes a while but it’s worth the wait!)
8. Enjoy!!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

Let me know if you do try out the healthy banana bread!

Thanks for reading,

Becky xxx

RECIPE - Super Healthy Banana Bread - Gluten Free, Dairy Free (No added Sugar, No Fat!)

RECIPE: Tuna Pasta Bake - Gluten Free & Dairy Free

Did somebody say its Pasta Bake night? Tuna Pasta Bake has to be one of the easiest and tastiest meals on the planet & here is a gluten free & dairy free recipe that oozes cheesy deliciousness! 

Oozing delicious cheesy gluten & dairy free tuna pasta bake!

When I stopped being able to eat gluten in 2010 it was a pasta dish at a restaurant that confirmed what I was dreading about my gluten intolerance… I had quite an awful night! I found it hard to want to even try any pasta, even gluten free pasta after that. When I did eventually try gluten free pasta I wasn’t overly impressed. It seemed to get stuck together in clumps and just not do what pasta should do; plus it was a lot more expensive.

I ended up not eating pasta for a couple of years until myself and Mark tried to make our own gluten and dairy free Chicken Carbonara, the recipe for this is up on the blog so click here to view it! (It’s super tasty!) Other than the very occaional Carbonara I don’t think I have touched pasta since 2010 until I moved to Manchester. I’ve always craved having the standard, easy dinner of a tuna pasta bake and until September 2014 I had never even tried one. I will never look back now, tuna pasta bake is one of my favourite dishes. It is so simple to chuck in the oven after a long day at work and you will pretty much have all the ingredients in your cupboards all the time – I love tuna pasta bake!

I have to say I do use a pasta bake sauce from Homepride instead of making my own for our tuna pasta bake. We found one that contained no dairy which is rare as many contain cream, milk or cheese. I would attempt to make my own pasta bake sauce, but when it is for a simple meal like this and it tastes so good already… why change anything?! If you were wondering, we use the Tomato, Garlic and Chilli flavour.

We always put tuna into our pasta bakes but obviously you could just go for more veggies, chicken, turkey… or pretty much anything into it! It’s kind of like a pizza in that you can chuck whatever you have in the cupboard/fridge in and it’ll taste pretty epic. However, for ultimate ease and taste I personally would always recommend a tuna pasta bake!

We always use courgette as our main vegetable in a pasta bake. It really soaks up the flavours of the sauce well and cooks quickly. I have a few issues with eating onions and peppers otherwise we probably would include that in the bake too. Mushrooms would likely work well too. Basically any vegetable that you like would do the job.

I really feel like all gluten free pasta has improved somewhat. Since making pasta bakes I initially just used the brand Salute but I have since used Tesco and Sainsburys own brand gluten free Fusilli and liked it just as much.

The pasta bake is just a staple homely meal that everyone needs to have every once in a while. It is comforting and just makes you smile. Any dish with cheese in it always does, right?! (Especially when the you live with a dairy intolerant and you have delicious dairy free cheese!)

I would highly recommend this dish, so take a look at the recipe for my tuna pasta bake below and let me know what you think.

Tuna Pasta Bake - Gluten Free & Dairy Free

2015-03-04 15:22:26

Write a review

Save Recipe

Print

Ingredients

1. - 1 500g Jar of Homepride Tomato, Garlic and Chilli Pasta Bake Sauce
2. - 200g (You could easily put a bit more in, we always do!) Gluten Free Dried Pasta (Any shape.. we use Fusilli)
3. - 2 Large Tins of Tuna in Spring Water (Not the tiny sandwich sized tins or you"ll need 4!)
4. - 1/2 a courgette chopped up.
5. - 50g - 100g of Dairy Free Cheese (We have found that you don"t need as much cheese as you would imagine!)
6. - Black Pepper

Instructions

1. Preheat your oven to 200°C / Gas Mark 6 / Fan 180°C.
2. Get out a large oven proof dish that you want to cook the pasta bake in.
3. Pour the Pasta Bake Sauce into the oven proof dish.
4. Fill the empty Pasta Bake jar to the top of the label with cold water and stir into the sauce.
5. Pour you dried pasta into the oven proof dish and thoroughly mix it into the sauce mix.
6. Place the dish into the preheated oven uncovered for about 25 minutes.
7. Whilst in the oven you can chop your courgette, get your tuna ready and grate your cheese.
8. After 25 minutes remove the oven proof dish from the oven and mix around the pasta and the sauce.
9. Mix into the pasta the tuna and the courgettes.
10. You can now sprinkle the cheese over the top of the pasta or if you prefer you can mix it in. Or... you can do a bit of both!
11. Season with some pepper if you wish and place the dish back into the oven for a further 20 minutes.
12. Remove from the oven once all the cheese has melted and is bubbling & golden! (it will be super hot!)
13. Serve up and enjoy!

Notes

1. In terms of dairy free cheese we often use a mix of Mozzarisella & Toffuti for a pasta bake... both are great and fairly easy to get hold of in the UK.

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

Thanks for reading,

Becky xxx

RECIPE: Tuna Pasta Bake - Gluten Free & Dairy Free

RECIPE - Peanut Butter Cookies - Gluten Free - Dairy Free - Vegan (Ms Cupcake inspired)

Peanut Butter Cookies are one of my favourites. These peanut butter cookies are gluten free, dairy free & vegan.. therefore they are suitable for all! They taste amazing, just be careful you don’t gobble them all up!

Peanut Butter delights!

I apologise for this blog post being a few days later than promised but I have been indulging endlessly in the ‘peanuts of my labour’. I am a huge fan of peanut butter and as a result a huge fan of peanut butter cookies.

I always manage to sniff them out wherever I venture. My favourite peanut butter cookies to purchase are definitely the delightful Chico Cookies at Cookies & Scream (a gluten free/dairy free/vegan bakery) in Camden. However, unfortunately I do not live in London, and as a result can’t get these delicious treats as often as I would like to. I decided the time had truly come to make my own.

A week ago I purchased a book I have been meaning to purchase for a very long time. Ever since I first scurried down to Brixton and came across the wonderful Ms Cupcake and her scrumptious bakery I knew her cookbook needed to be part of my collection.

When it arrived last week I drooled consistently for a few hours, as I gawped over all the recipes and amazing pictures that cover the book. The book is called ‘The Naughtiest Vegan Cakes in Town’ and states clearly on the front how the recipes are all dairy and egg free as well as being able to be adapted to being gluten free – music to my ears!

When I came across the peanut butter cookies recipe I wept a little with happiness. The image looked amazing and the recipe seemed very simple. I adapted the recipe from that stated very slightly by using Doves Gluten Free Plain Flour, but other than that the recipe is fairly similar.

The mixture is incredibly easy and straightforward to handle and the cookies come out soft and beyond delicious. I have had nothing but massive compliments about them since I made them, and really really want to make another batch asap!

Everyone should really give these cookies a try and I highly advise grabbing your own copy of Ms Cupcake’s book… the vast amount of delicious sounding recipes within it is beyond ridiculous. It is definitely my favourite book of the moment.

Irresistible?

So basically, if you are a fan of cookies of the peanut butter variety then try this recipe out. If you are undecided whether peanut butter cookies are for you… try this recipe out. If you’ve never even tried peanut butter before, the time is now… try this recipe out.

Peanut Butter Cookies (Gluten Free, Dairy Free & Vegan)

2015-03-15 16:49:04

Write a review

Save Recipe

Print

Ingredients

1. • 275g Peanut Butter – (Ms Cupcake recommends using a creamy peanut butter but I used the Meridian Peanut Butter Crunchy 100% Nuts and it worked great)
2. • 125g Dairy Free Margarine (I used Soya Spread)
3. • 140g Maple Syrup
4. • 85g Caster Sugar
5. • 70g Brown Sugar
6. • 1 Tablespoon of Vanilla Extract
7. • 240g Doves Gluten Free Plain Flour

Instructions

1. Preheat your oven to 160 degrees celsius.
2. Thoroughly grease two large baking trays.
3. Measure out all your ingredients and cream everything together except the flour.
4. Once the mixture is well creamed, gradually introduce the flour, mixing it until combined. Your mixture should now be a bit more dough like. My dough was fairly soft and slightly oily due to the natural oils in peanut butter. This was perfect for the next stage!
5. Using a spoon… or your hands like I did! Form around 18 balls and place spaced out on your pre prepared baking trays.
6. Using a fork make a criss-cross design on each of the dough balls, pressing the down as you do this.
7. Place the baking sheets of delicious dough in the oven for around 15 minutes; a couple of minutes longer would do them no harm either.
8. Once you have removed them from the oven, leave for a couple of minutes to cool slightly before very gently easing the cookies off the sheet and onto a cooling rack to cool completely.
9. Indulge, enjoy and then bake some more!

Notes

1. These taste amazing lightly warmed with some dairy free / vegan ice cream too :)

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

Let me know what you think,

You will not be disappointed!

Thanks for reading, and thanks to Ms Cupcake for being epic!

Becky xxx

 

 

RECIPE - Peanut Butter Cookies - Gluten Free - Dairy Free - Vegan (Ms Cupcake inspired)

RECIPE: Dairy Free & Gluten Free Bakewell Loaf Cake

I am a massive fan of all things Bakewell! But for it to tick my belly’s Bakewell box, it has to be gluten free. For it to tick Mark’s Bakewell box it has to be dairy free too! This Gluten Free Bakewell Loaf Cake is Dairy Free, its delicious and very simple to make. Filled with raspberries throughout, every slice looks great… it’s definitely perfect for every occasion! 

 You might have seen that I recently put up a recipe for Bakewell Oat Free Flapjacks (they were also gluten free & dairy free), click here to view that tasty recipe! Basically, I am a massive Bakewell fan! I remember making my first ever Bakewell Tart at secondary school and it turned out really well. I have made that exact Bakewell Tart many times since and even adapted it to be a Gluten Free Bakewell Tart. I have to say, I do prefer the ‘Bakewell’ part to the ‘Tart’ part and that’s why I have tried to create different gluten free bakewell cakes & bakes!

This gluten free bakewell was my first attempt at any sort of loaf cake, a few years ago now, and I don’t quite know why I haven’t shared it with you all until today! The cake is moist and has a nutty almond flavour which definitely screams bakewell at you! The raspberries buried within the cake not only bring a fresh, fruity & sharp taste to the gluten free bakewell loaf, but also create the most amazing bright pink splodges at sporadic intervals. I don’t always put glace icing on my actually gluten free bakewell tarts, but for this loaf cake I think it is essential. Being only glace icing, it is not heavy like other types of icing & I have flavoured it with a little almond which works really well.

In the past I have created some mini gluten free bakewell tarts that rather than using a raspberry jam, have used a lemon curd… so lemon bakewell tart! I think a lemon gluten free bakewell loaf would work really well too. Adding some swirls of home made lemon curd to the centre of the cake instead of raspberries and making a sharp lemon glace icing would work wonders! Maybe I will try this next time!

Anyway, I am definitely going off topic now… here is the recipe that you will need to make this gluten free bakewell loaf cake with fresh raspberries! It’s dead, dead simple!

Gluten Free & Dairy Free Bakewell Loaf Cake

2015-03-11 17:55:17

Write a review

Save Recipe

Print

Ingredients

1. 175g ground almonds
2. 175g dairy free soft margarine
3. 175g golden caster sugar
4. 175g gluten free self raising flour
5. 1 tsp of xanthum gum
6. 2 large eggs
7. 1 tsp vanilla extract
8. 200g fresh raspberries
9. Icing
10. 140g icing sugar
11. 1 tsp almond extract
12. 2/3 tbsp of water

Instructions

1. Preheat oven to 180 degrees / 160 degrees fan
2. Grease a loaf tin
3. Measure all your ingredients out into a bowl and mix thoroughly until combined. (An electric mixer or a food processor would do)
4. Pour half the mixture into the greased tin and make sure it"s level.
5. Spread the raspberries over the mixture.
6. Cover the raspberries with the remaining half of the mixture and level.
7. Place in the preheated oven for around 55 minutes. (I tend to check my loaf after 45 mins to make sure it is not getting to dark on top. If it is browning too quickly then it might be a good idea to cover the top with foil loosely for the remaining cooking time)
8. Remove the loaf from the oven and check it"s fully cooked by inserting a skewer through the middle.
9. If it is, leave to cool in the tin for a while, before removing from the tin and allowing it to fully cool on a cooling rack.
10. Once cool you can put the icing on the cake!
11. To make the icing mix together the icing sugar, almond extract and water until it forms a smooth icing. Not too thin, it should be nice and glossy.
12. Once you have spooned the icing over the cake, sprinkle on some toasted flaked almonds & some glace cherries if you like.
13. Slice and enjoy!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

I hope you enjoy trying out this delicious gluten free bakewell loaf cake… it is definitely worthwhile! Let me know if you have any different ways of incorporating the bakewell flavours into a dessert, I would love more ideas If you do attempt to make my gluten free bakewell loaf cake, be sure to take a picture and put it on Facebook or Twitter!

Thanks for reading,

Becky xxx

RECIPE: Dairy Free & Gluten Free Bakewell Loaf Cake

Tesco Free From Update 2015 (Gluten Free & Dairy Free)

I was only saying the other day that I was thoroughly bored of all the Free From (Gluten Free & Dairy Free) options in the frozen sections of the big supermarkets. They seem to make some new additions once a year and none of them are very exciting… Tesco‘s latest additions to their Tesco Free From frozen range however have brought slightly more mixed thoughts for me.

When Tesco released an even larger batch of Tesco Free From Frozen products last year I did a little article on them, check that out by clicking here.

This is the product that I am most pleased about. Essentially a gluten and dairy free Cornetto! It’s the perfect thing to have in the freezer for a summers day. I often find that family and friends struggle to know what exactly to buy when Mark and I go round with our gluten and dairy issues so these tesco free from strawberry & vanilla cones would be perfect. Whilst Mark and I are happy to search the internet and local health food shops for different gluten free & dairy free brands, I don’t expect our families to have to do the same! It’s great that they can just pop into Tesco and grab these. I’ll definitely be trying these out soon; but in the mean time let me know what you think!


For those of you fortunate to be able to eat onions then these are for you! If you can eat onions, I am very jealous right now. I love onion rings so much and would always order them as a side in restaurants. However, I haven’t been able to eat onions for a long time now and so unfortunately I won’t be trying these. (Neither will Mark as he faces the same problem!) Onion rings are definitely a favourite amongst many and I’m sure a lot of you have missed eating them when your gluten eating  friends do! I used to love them alongside, or even inside, a massive cheese burger. They would actually work amazingly alongside my gluten & dairy free burger recipe, which you can view if you click here! I would love to know people’s thoughts on these Tesco free from onion rings so if you get the chance to try them, give me a shout


Another new addition to the Tesco free from range looks to be these Southern Fried Crispy Potato Skins. Although I will always be a fan of my own gluten and dairy free sweet potato fries (which are baked not fried), click here for the simple recipe. Sometimes a busy day is on the cards and cooking all our dinner from scratch has to take a back seat. These would perfectly alongside any dish by the looks of it. Steak, burger, fish, chicken! They would also be perfect if you had friends round and wanted a few ‘party food’ type dishes. I’d love to make my home made guacamole and dip these Tesco free from crispy potato skins into it! As always though, the proof is in the taste so if you get there before me… let me know what you think!

Finally I noticed that in the Tesco free from section online that they are also selling Tesco free from cheesy garlic dough balls. Sadly I have no picture of the packaging for these at the moment, but the picture above of some SIMILAR dough balls makes me drool enough! These are sadly not dairy free but they are completely gluten free. I always find this a shame as it is nice when Mark & I can enjoy free from foods together! I will make an exception for these though and delve right in! I used to love ordering dough balls at Pizza Express and to have some pre-made, ready to chuck in the oven, is perfect; especially for those times when I’m peckish but don’t have time to make my own!

I’m always excited when one big supermarket brings out some new free from goods as it usually means that the other supermarkets will follow – I will try and keep you posted if any of the others do soon!

What do you guys think of the own brand free from products that supermarkets provide like the Tesco free from range? I know not everyone is a fan & it would be interesting to know your thoughts.

I will definitely be giving the Tesco free from ice cream cones a go, how could I not?!

Thanks for reading,

Becky xxx

Tesco Free From Update 2015 (Gluten Free & Dairy Free)

RECIPE: Gluten Free KFC - Kentucky Baked Chicken

This is a recipe for Gluten Free KFC, however the chicken is baked not fried! It is also a take on Buttermilk Fried Chicken but is 100% Dairy Free too. So if a Baked, Buttermilk Style Dairy Free & Gluten Free KFC is something that tickles your taste buds, listen up.. its really simple & tastes super authentic! Let’s create something gluten free & dairy free that the Colonel never managed to do!

When I was younger and had the ability to eat KFC before my gluten intolerance took hold… I never actually ate KFC! As a child I rarely ever had fast food… a McDonalds Happy Meal might have been a yearly treat & we had a Burger King on the way home from our summer holiday at the airport; other than that fast food chains were never places I went. I think that kind of rolled on to when I was a teenager as I don’t really remember going to McDonalds with my friends, and definitely never to KFC. We often ended up in Pizza Hut instead, at the buffet! The only KFC I have actually ever consumed is Popcorn Chicken… I loved it! But seeing as KFC do not do Gluten Free KFC that’s as much as I have ever had!

Over the past five years of not being able to eat gluten, I think I probably would have had KFC if I could have. I mean, in that time period I was at university so I definitely would have enjoyed a KFC after a night out!! On the other hand, over my university years I became quite a health conscious person so the idea of eating battered deep fried chicken wasn’t something I would have really appreciated. That’s why the recipe I am going to share with you today is so great.

Gluten Free KFC, seasoned and all ready to be baked!

Buttermilk Style Chicken has been quite the trend in the last few years for any type of fried chicken recipe. Obviously we cannot use buttermilk, as we were not only looking to make this a gluten free KFC, but, a dairy free buttermilk style chicken too. Instead of marinading or dipping the chicken in a buttermilk we made our own ‘coconut buttermilk’ by combining coconut milk and lemon juice. This definitely did the job in terms of tenderising the chicken leg meat as well as helping the seasoning mix to stick to the chicken. I would actually recommend using coconut milk & lemon juice as a substitute for buttermilk even if you can consume dairy. For me, it is much easier.. we always have coconut milk and lemons in the house & it works great!

You might also think that baking chicken in the oven will just not give the chicken that crisp coating that deep frying it does. I must inform you however that you are wrong if you think that. The chicken seriously came out amazingly crispy. The coating was as good, if not better than any fried chicken I have ever seen & it was 100% baked. Baking chicken like this in the oven is so much easier and so much better for you. Not only is it healthier but you just feel so much better after eating it… that greasy food feeling in your stomach just doesn’t occur with the baked gluten free KFC.

Crispy Baked Gluten Free KFC straight out the oven!

Each time we have done this recipe so far we have used chicken legs. Every time but one we have done the chicken legs with the skin on. This was done mainly for ease but I must admit, I think you can make this using chicken legs with the skin on or off and it works out lovely and crispy. Taking the skin off the chicken legs definitely didn’t make the meat dry (the coconut ‘buttermilk’ always ensures that!), so really its just personal preference. For me I think I’ll stick with skin on but try it however you like.

mash & gravy goes perfectly with this – true american style.

Next time we make the spice/seasoning blend for this gluten free KFC, I have decided that I am going to try out using some other parts of the chicken. I think this mix would work great on some chicken wings and of course thighs & drumsticks would also work a treat. What I am most excited to try however, is to coat a large chicken breast and make it into a baked gluten free KFC burger! I want to make my own gluten free KFC Zinger Burger! I might even take a look on the menu and try to recreate some of their chicken burgers but in a healthier baked way and with a gluten free / dairy free ‘buttermilk’ twist! If you ever consider doing this I would highly recommend using burger buns from Just: Gluten Free Bakery. They do amazing gluten free and dairy free burger buns and white rolls that are seriously to die for and work great for this.

In terms of accompaniments for this burger… the world is your oyster! We have got into the awesome habit of serving our gluten free KFC with a big creamy portion of mashed potato & gravy… with maybe a little mustard mayo on the side! You might not think of this as the best accompaniment straight off but trust me, I’ve seen it served like this is America and it tastes insanely good!

If mashed potato and gravy isn’t your thing then maybe a portion of sweet potato fries might work better (click here for a great gluten free baked recipe) or even regular fries or wedges. Basically this baked gluten free KFC will go well with everything and I guarantee you will make it again and again. All hail KBC!

Gluten Free KFC - Kentucky Baked Chicken (Dairy Free Buttermilk Chicken)

2015-03-10 15:02:16

Serves 4

Write a review

Save Recipe

Print

Ingredients

1. 4 large chicken legs
2. 1 tin of coconut milk
3. 1 lemon
4. 240g gluten free plain flour
5. 2 tsp oregano
6. 2 tsp chilli flakes
7. 2 tsp basil
8. 2 tsp sage
9. 2 tsp black pepper
10. 2 tsp garlic powder
11. 2 tsp marjoram
12. 3 tsp salt
13. 4 tsp paprika

Instructions

1. Preheat your oven to 200 degrees fan
2. Grease a baking tray by spraying or drizzling a small amount of oil on the tray.
3. Place your chicken legs into a dish and pour in the coconut milk and the juice from your lemon.
4. Allow to marinade in the fridge for a minimum of 30 minutes, longer would be great though.
5. In a bowl measure out and combine the flour and all the spice/herb seasonings.
6. Take one of your chicken legs, and place it into the seasoning mix, making sure it is well covered.
7. Once covered, return the chicken leg to the coconut milk to soak briefly again.
8. After the brief soaking in the coconut milk, return to the seasoning mix and cover once more.
9. Place your seasoned chicken leg on the greased baking tray & repeat with your other chicken legs.
10. Once all your legs are done, place in your preheated oven for about 15 minutes.
11. After 15 minutes turn the chicken legs over and bake for a further 15-20 minutes (until they are looking crisp and golden.. like the picture!)
12. Remove from the oven & serve with whatever you fancy.. we went proper Kentucky style & served ours with a large helping of mashed potato & gravy! Fries or wedges would work great too. Baked beans.. BBQ sauce, Mayo.. anything you fancy!
13. Enjoy!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 I hope you enjoy trying out this recipe, let me know if you do!

Thanks for reading,

Becky xxx

RECIPE: Gluten Free KFC - Kentucky Baked Chicken

RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan

The Bake Off always makes me get really into my gluten free baking. This weekend I decided to make Gluten Free Linzer Biscuits (Jammy Dodgers!) filled with Jam, Lemon & Nutella! I’m hoping to raise some money for Comic Relief by Baking some classics Gluten Free style this year & these Gluten Free Linzer Biscuits are also vegan!

Gluten Free Jammy Dodgers filled with Jam, Lemon Curd & Nutella – there is nothing quite like home made!

 One of my absolute favourite biscuits as a child was a jammy dodger, or, as they are more generically known.. Linzer biscuits! I think everyone loves them right?! Those soft crumbly biscuits encasing a cheeky jammy filling, what could be better? With Comic Relief & Charity Bake Sales approaching I thought.. why not make my own gluten free Linzer biscuits / jammy dodgers so that us gluten intolerants can once again enjoy those delightful jammy dodger treats!

I’m going to call these Gluten Free Linzer Biscuits, rather than just Jammy Dodgers, purely because when it came to making these biscuits at the weekend I decided to not just use jam. Jam is delicious and works really well but I wanted some variety! So… I went for a lemon curd filling (not vegan sadly, but I make it dairy free/gluten free) and also a nutritious Nutella style filling (that is vegan/dairy free/gluten free). The Nutritious Nutella Recipe comes from the amazing cook book of Deliciously Ella, which I highly recommend. This Nutella recipe alone warrants you buying it, it is amazing!!

Perfect with a cuppa!

Anyway back to the Gluten Free Linzer Biscuits! These were incredibly simple to make. The biscuit dough could also be used for all manner of different biscuits and cookies really. It tastes great on its own and it also would work well as an iced biscuit. My favourite suggestion however as an alternative to using the dough for Gluten Free Linzer Biscuits (although this is the ultimate way to use it!!) is to use it as cookie dough! Because the dough is vegan it contains no raw egg like some other cookie dough recipes do. It tastes amazing before you even cook it and I can imagine it working great chilled with some dairy free vanilla ice cream as a dessert or in your own Cookie Dough Shake like the amazing ones you find at Cookies & Scream in Camden!

The fillings I chose, as I mentioned before, were nutella (healthy version), raspberry jam & home made lemon curd. However you could choose any fillings that tickle your fancy for your Gluten Free Linzer Biscuits. Whether it is simply just another flavour of jam or even more of a take on a bourbon / custard cream filling… anything would work with these versatile biscuits!

Furthermore of course you can choose to cut the shape in the middle to whatever you fancy. I did very simple shapes as I don’t have the best knife skills or any small cutters, but you could do whatever you fancy. With Red Nose Day coming up this month these Gluten Free Linzer Biscuits could be circular and have a circle cut out the centre to look a little like a red nose! I think I might be doing this in a couple of weeks time!

Anyway, here is the recipe for Gluten Free Linzer Biscuits aka Jammy Dodgers… enjoy!

Gluten Free Linzer Biscuits / Jammy Dodgers

2015-03-02 15:30:55

Write a review

Save Recipe

Print

The Biscuit

1. 350g gluten free plain flour
2. 1 tsp bicarbonate of soda
3. 140g dairy free margarine
4. 100g light brown sugar
5. 3 tbsp golden syrup
6. 1 tbsp vanilla extract

Fillings of your choice

1. Strawberry/Raspberry Jam
2. Lemon Curd
3. Nutella (Use Deliciously Ella"s Nutritious Nutella recipe!)

Instructions

1. Preheat your oven to 180degrees/160 fan.
2. Grease a large baking sheet
3. Mix together the flour & bicarbonate of soda together.
4. In a separate bowl cream together the margarine, sugar, golden syrup and vanilla extract.
5. Gradually add the dry flour mix to the butter/sugar mix (initially using a spoon but as it comes together to a more dough like consistency, get your hands involved!
6. Using your hands form the dough into a large ball, wrap in cling film and place it in the fridge for a minimum of 30 minutes. (Longer is great, but no worries either way!)
7. Once your dough has been chilled remove it from the fridge.
8. Get a little gluten free flour and spread if over your surface and roll out the dough.
9. Roll out to around just under half a cm (it doesn"t need to be exact, I have no idea how thick mine were if I"m honest!!)
10. Using a cookie cutter cut out as many shapes as you can, remember to re-roll the spare dough (any size cutter you fancy, we made quite large ones, but that means less biscuits!)
11. Using a small cutter or a sharp knife, cut out a shape in the centre of half the cookies for your filling to peek through.
12. Place the biscuits on the greased baking sheet and put in the preheated oven for around 8-10 minutes. (Don"t allow them to brown too much!)
13. Once cooked remove from the oven and allow to cool initially on the baking sheet before moving onto a cooling rack.
14. Once completely cool spread your filling over whole biscuits, make sure there is a little more in the centre.
15. Place the biscuit with the cut out centre on top and gently press down so the filling can be seen.
16. If you fancy you can sprinkle with icing sugar.
17. Serve with a cuppa & enjoy!

Notes

1. Any filling will do... jam, curd, nutella or anything else you fancy.
2. This made me 8 large linzer biscuits (so 16 separate biscuits) but if you want them smaller the dough could make even more.

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 Let me know how you get on with this recipe & if you are even more inventive than me with what fillings you use! How can anyone resist a blast from the past with some old school.. yet gluten free jammie dodgers!

Thanks for reading,

Becky xxx

Follow my blog with Bloglovin

RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan