Courgette Bread

 

Yet another episode from the "Courgette" series. Lovely texture: soft and light with an extra crunch thanks to the nuts/seeds. It's more of a cake than bread, tough... Still, amazing with a morning coffee or afternoon tea...

(Recipe found in a book by Michael McCamley Gluten-free Baking. Just as delicious - just as easy) 

Ingredients (2 loaves)

butter, for greasing

380 g gluten-free plain flour (I used buckwheat flour)

1 tsp gluten-free baking powder

2 tsp xanthan gum

1 tsp gluten-free bicarbonate of soda

1 tsp mixed spice

2 tsp cinnamon

225 g caster sugar

3 eggs

240 ml vegetable oil

2 tsp vanilla essence

115 g walnuts, roughly chopped (I used sunflower seeds)

220 g courgettes, finely grated

Method

1. Preheat the oven to 160 C. Grease two loaf tins and line with baking paper.

2. Sift the flour, baking powder, xanthan gum, bicarbonate of soda and spices together into a large bowl.

3. In a separate bowl, whisk the sugar, eggs, vegetable oil and vanilla essence until creamy consistency forms. Add the flour mixture, walnuts, and courgettes to the bowl and fold in to make a smooth batter.

4. Divide the mixture between the two tins and bake in the preheated oven for 55-60 minutes until firm to the touch.

5. Leave to cool in the tins for approximately 20 minutes before transferring to a wire rack to cool. Let the bread rest on the rack for at least 30 minutes before serving.

Lemony Polenta Cake (Gluten-free)

Incredibly light and very lemony cake, perfect with a cup of tea. Quick and easy, too. Recipe from the book Gluten-free cooking by Lyndel Costain and Joanna Farrow

Ingredients

175 g unsalted butter, softened
250 g golden caster sugar
125 g ground almonds
2 eggs
finely grated rind and juice of 3 lemons
75 g polenta flour
50 g gluten-free plain flour
1/2 teaspoon baking powder
2 tablespoons flaked almonds


Instructions

1. Grease and line a 15 cm spring-form tin with baking paper. Beat together the butter and 175 g of the sugar until pale and creamy. Mix in the almonds, eggs, and rind and juice of 1 lemon. Mix well.

2. Add the flours and baking powder, and stir in gently until combined. Turn into the tin, level the surface and sprinkle with the flaked almonds. Bake in the preheated oven, 180 C, for about 30 minutes until risen and just firm.

3. Meanwhile, put the remaining lemon rind and juice in a small pan with the remaining sugar and heat gently until the sugar dissolves. Spoon over the cake and serve.

Gluten-free Apricot Snack Bars

These little bars are a powerhouse of nutrition. I made them using apricots, which are excellent sources of vitamin-A and carotenes (the compounds known to have antioxidant properties and essential for vision; vitamin-A also help to maintain healthy skin); and mixed linseeds and sesame seeds. The list of health benefits of linseeds goes on and on, but most importantly, they are rich in omega 3 fats, which are essential for a healthy brain, heart, joints and immune system, and an excellent source of vitamin E required for maintaining the integrity of mucus membranes and skin. They are gluten-free and with no added sugars or sweeteners, and yummy, too! Great lunch-box snack or with yoghurt for breakfast ;)

Ingredients

100g dried soft apricots, very finely chopped (can use a food processor for that); the more it resembles a paste, the better

 *they cannot be too dry, but should be soft and still a bit juicy

100g mixed seeds and/or ground nuts


Instructions

1. Grind the seeds in a nut grinder. Some food processors come with the attachment for nut grinding, so you can do it this way. If you're not in possession of such thing, I would recommend buying seeds smaller in size, like sesame or linseeds, or ground almonds.

2. Combine apricots (apricot paste) and seed-nut mixture. Again, you can use a food processor, however, eventually you will need to work it with your hands anyway. Make sure the ingredients are well-combined and stick together. Shape the mixture into one ball.

3. Divide into smaller portions and using your hands shape into oblong bars. It's best to do it on a flat surface, e.g. chopping board. Turn them frequently while shaping and keep pressing with hour fingers or  back of a spoon.

4. Keep in the fridge in a closed container. 

Chocolate Beetroot Cake

The recipe adapted from The nutrition guru and the chef. Nice and moist. To make it gluten-free, I used coconut flour instead of plain white. It also adds extra coco-nutty flavour. I topped with cream cheese mixed with icing sugar and vanilla essence.

Ingredients

• 85 grams Dark Chocolate
• 3 medium Eggs
• 300 grams brown sugar
• 200 ml Olive Oil
• 300 grams Cooked Beetroots (you can buy already cooked, vacuum packed beetroot in any supermarket), puréed
• 1 teaspoon Vanilla Extract (or 1tbsp vanilla essence)
• 30 grams Cocoa Powder
• 200 grams coconut flour (or plain flour)
• 1 1/2 teaspoon baking powder (or gluten free baking powder)
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 180 degrees C

2. Blend or mash the beetroot until slightly smooth but still some ‘chunks’ remaining.

3. Melt the chocolate (85grams) over a double boiler

3. In a separate bowl, whisk together the eggs, sugar and oil.

4. Slowly add the cooked beet purée, the melted chocolate and vanilla into the egg mixture.

5. Beat just until combined. Don’t overdo it.

6. Sift the cocoa. Add this and the almond meal (or plain flour), baking soda and salt to the beet batter.

7. Fold just until everything is combined. Don’t over mix the batter.

8. Pour the cake batter into the prepared cake tin. 

9. Bake for approximately 50 minutes.  

10. Remove from oven and leave to cool in the pan. 

Gluten-free Carrot & Courgette Muffins

These muffins are best served warm, right after baking. As with everything made using gluten-free flour mix, they get a bit dry after a while, so next time I'll add  more carrot and courgette. Tastewise, however, they are lovely. With a dash of orange zest they will be delicious!

 

Ingredients

• 280 g gluten free flour (if you're not on a gluten-free diet, just go for plain white flour)
• 2 eggs
• 1 tbsp baking powder
• 80 g light brown sugar (I used muscovado)
• 75 g carrot, grated
• 75 g courgette, grated
• 8 tbsp milk
• 4 tbsp sunflower oil

Instructions

1. Break the eggs into the bowl and whisk with sugar. Add the grated courgette, grated carrot, milk and sunflower oil.

2. In the other bowl, mix together the flour and baking powder. 

3. Combine two mixtures and give it a good stir with the tablespoon, but do not overmix.

4. Spoon the mixture into small muffin cases in a muffin tray. Place the tray in a pre-heated oven at 200ºCand bake for about 25 minutes.