Sunday, 21 December 2014

Cheese and sage cornbread muffins (gluten free, lactose free)

A quick recipe today for quick simple tasty savoury muffins. I am not the biggest fan of muffins, I tend to prefer savoury versions though and I love cornbread so gave these a go. I am glad I did too as they a lovely, I had them alongside salad and soups, often refreshing them in the oven and eating them warm perfect. These will keep for a few days in an airtight container, they also freeze well. Sorry for lack of photos, they got eaten!

Cheese and sage cornbread muffins

makes 10 smallish muffins

50g DF spread (I used pure)
150g GF plain flour (I used dove farm)
50g cornmeal
1/2 tsp salt
a pinch of cayenne pepper
2 tsp baking powder
1 tsp xantham gum
tsp dried sage
100g LF mature cheddar (I use arla lactofree)
250ml LF milk or soya milk
2 eggs

Preheat the oven to 180C/160FAN/GAS 4 and line a cupcake/muffin tin with muffin liners.

Into a large bowl add the flour, cornmeal, salt, cayenne, baking powder, xantham gum and sage and mix to combine.

Gently melt the DF spread over a low heat , then mix in the milk and the eggs.

Make a well in the centre of the dry ingredients, add the wet ingredients and mix until just combined. Finally mix in the cheese. 

Divide the muffin mixture evenly between the muffin cases and sprinkle the tops with a little extra grated cheese or some seeds.

Bake in the oven for ~2 minutes until golden and springy. Allow to cool in the tin for 5 minutes before transferring to a wire rack.   

Tuesday, 9 December 2014

Mince pies (gluten and lactose free)

These are my gluten and lactose free mice pies. The pastry is lovely and short and the hazelnuts add a subtle flavour. You can use the mincemeat recipe in my previous post or buy a jar, just check that it meets any dietary requirements it may have. They keep really well in a tin, I liked to warm them for a couple of minutes beofre I tucked in, delicious!

Mince pies (gluten free, lactose free)

makes ~12

75g lactose free spread 
140g plain gluten free flour
1/4 tsp xantham gum
50g ground hazelnuts
1 tbsp golden caster sugar
Jar of mincemear (~400g)

Rub the spread into the flour until it ressembles breadcrumbs. Stir in the xantham gum, hazelnuts and sugar. Using a knife mix in 4 tbsps of cold water until the dough begins to come together. Knead briefly and shape into a disc, wrap in clingfilm and chill for at least 30 minutes before using.

Preheat the oven to 190C/170 FAN/GAS 5 and grease a twelve hole cupcake tin with butter and line with a strip of parchment paper, this will make the pies simple to remove. 

Gently dust a work surface and rolling pin with gluten free flour and roll the pastry until it is 5mm thick. Cut out circles larger in diameter than the base of each hole and use them to gently line each hole. Fill each pie with mincemeat then using the remaining pastry cut out stars to top the mince pies.

Bake for 15-20 minutes in the preheated oven, when golden remove and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool.  

Monday, 8 December 2014

Gluten free mincemeat

I can tell its nearly Christmas, and it is not just the cold weather and beautiful fairy lights everywhere. No I mean that busy feeling as you try to get your to do list done before the holidays! I have many blog posts to write and barely have time to sit down for 20 minutes at a time.

Today I share my gluten free mincemeat with you, hopefully tomorrow I will share gluten and lactose fee mince pies with you, I know, I know, promises promises.

I have a mincemeat recipe already on the blog. It is not however gluten free, and I have tweaked the recipe to make it a tiny little less sweet so that the spices shine through, it is now also nut free. Feel free to have a look at both and chose the one that best suits your requirements. If you do not wish to add the brandy just add an extra 50ml of orange juice.

I found gluten free suet in a health food shop but my mum found some in Morrisons so its worth having a look in your local supermarket.


1 bramley apple
150g raisins
150g sultanas
80g stoned dates, chopped
100g  GF vegetarian suet
200g brown sugar
1 tsp mixed spice
1 tsp cinnamon
fresh grating of nutmeg
Zest and juice of a small lemon
Zest and juice of half an orange
50ml brandy (or extra orange juice)

Put the raisins, sultanas, dates, suet, sugar and spices into a bowl and mix. Peel and grate the apple then add this to the bowl along with the citrus juice, zest and brandy, Give the whole thing a good mix.

Leave overnight, giving a good stir every now and then. By morning it will be slightly darker and lovely and sticky.

 Pack into sterile jars and leave to mature for as long as possible, saying that if you use it almost immediately it will still be delicious.