Cranberry Chocolate Gingerbread Cake

Posted on December 14, 2016 by TheRobbInn

I have never liked ginger biscuits, ginger cake or gingerbread in any form ( although I love ginger in main meals) but this recipe defies logic as I love it – it’s possibly the mix of cranberries and/or chocolate that makes it so special, plus it is not too gingery.

I served it with extra cranberry compote and it was just superb.  Moist, chocolatey, gingery with a slight sweet/sharp taste of the delicious cranberries.

This would make a lovely alternative Christmas cake or even a dessert, especially if served with whipped coconut cream.

The original recipe used either almond butter or sunflower butter but I substituted cashew butter and it still tasted great.  I also decided not to add chocolate chunks.

INGREDIENTS:

8oz fresh cranberries **
½ cup plus ¼ cup maple syrup
¼ cup ghee (unsalted butter or palm shortening)
½ cup coconut sugar
4 eggs
¾ cup cashew butter
¼ cup coconut flour
2 tablespoons cacao
1 tablespoon ground ginger
Zest from 1 lemon
2 ½ teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon black pepper

METHOD:

Line an 8” or 9” cake tin with baking parchment. Turn oven on at 350°F.

Place the cranberries with ½ cup of maple syrup in a saucepan over a medium heat and cook for about 10 minutes or until the berries have popped. Mash them slightly with a wooden spoon and set aside to cool.

In another small saucepan, melt the ghee, ¼ cup maple syrup with the coconut sugar until the sugar has dissolved.   Set aside to cool.

In a food processor, put the eggs, almond or cashew butter, coconut flour, cinnamon, cacao, ginger, zest, juice, vanilla extract, baking soda, baking powder and pepper. Blend for 30 to 40 seconds until fully combined and smooth.

Add the melted sugar/butter mix and blend well again.

Pour the cake mix into the prepared tin – it will be quite soft.

Drop spoonfuls of the cooked cranberries on to the cake mix and swirl with a knife until partially combined.

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Swirl cranberry compote into cake mix

Bake for 30 to 40 minutes or until a cocktail stick comes out clean.

Cool on a rack for an hour before turning out.

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Slice and serve with some extra cranberry compote and whipped coconut cream.

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Cranberry Choc Ginger Cake

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Delicious warm or cold

Store in an airtight container in the fridge.

Serves 10 to 12 slices.   Using an 8″ cake tin, the cake took about 40 minutes to cook.

**If you want to serve extra cranberry compote with this cake, make a double batch at the beginning.

Recipe adapted from Danielle Walker – AgainstAllGrain.com

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

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Guest Post: Sugar, Sugar, Sugar

Posted on December 13, 2016 by TheRobbInn

As a member of UK Health Bloggers we are sharing recipes/articles which we believe are of particular interest at the moment.

strawberry_and_sugar_by_marbak71

Confused about sugar?

“It’s been in the news a lot lately and too right! These are the real questions we should be asking ourselves about sugar. Do we know:

 

 

• What are the different types of sugar that exist?
• Where and in what foods do you find them?
• How do you avoid the ‘bad’ Sugars?
• Why and when might you need sugar?”

Superb guest article on HealthyPerspective (Jan Minihane) originally by Designed2Eat.

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Sesame Ginger Beef with Sugarsnap Peas

Posted on December 12, 2016 by TheRobbInn

Another delicious recipe for the slow cooker.   Hardly any preparation for this one except slicing the red pepper and mixing the liquids.   The beef was ‘melt-in-the-mouth’ which complimented the slight crunchiness of the sugar snap peas perfectly.

I keep a plentiful supply of stock in my freezer and always have a large piece of ginger root in my cupboard so I had very few ingredients to buy for this lovely meal.

I only found out a few days ago that peeling ginger root with the handle of a teaspoon is the easiest thing out and it really works.  The bark comes off much quicker than trying to peel it with a knife.

This recipe would serve 6 people, but I like leftovers to freeze so was quite happy with the quantity.  I served the beef on a bowl of mixed Camargue red rice and long grain rice.

INGREDIENTS:
1 kg best braising steak
1.5 cups stock (chicken or beef)
3 tablespoons Tamari
3 tablespoons gluten-free Oyster sauce
1/3 cup coconut sugar
2 tablespoons sesame oil
3 tablespoons minced ginger
2 tablespoons cornflour
1 red pepper, finely sliced
400g Sugar Snap peas
Tablespoon toasted sesame seeds
Rice to serve

METHOD:

Cut the braising steak into 1” cubes and place in a slow cooker.
Mix together the stock, Tamari, Oyster sauce, sugar, sesame oil and ginger then add it to the slow cooker with the beef and stir well.
Cook on LOW for 5 hours.
Mix the cornflour to a paste with cold water and add to the slow cooker.   Turn up to HIGH and leave for 15 minutes.
Add the sliced pepper and sugar snap peas to the slow cooker and let cook for a further 15 to 20 minutes.
Serve on a bowl of rice and sprinkle with the toasted sesame seeds.

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Sesame Ginger Beef and Sugar Snap Peas

Recipe adapted from sweetpeasandsaffron.com

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Gluten-Free Christmas Pudding

Posted on December 10, 2016 by TheRobbInn

Starting in 1970 (I remember the date as it was the year I got married) I started making old-fashioned Christmas puddings exactly to my mother-in-law’s recipe, who made them from her mother’s recipe.  I made them every September – not for the Christmas coming BUT for the following Christmas.  She gave me my first one so each year from then on, I made puddings for the following year.  I never had one go mouldy or stale, and sometimes they lasted two or three years if I had made quite a few.  They were always dark, rich and delicious, but of course, full of sugar and suet.

This year I read many recipes to try and find a gluten-free, healthier version to make for Christmas Day, but I wanted one that tasted really good.   With so many ideas and recipes to choose from, I eventually decided to go with one which I had found from GoodtoKnow Woman’s Weekly which, although different, looked like it would be very tasty and moist.

Mixing up all the fruit, spices and alcohol and leaving to steep overnight,  had my kitchen smelling deliciously of past times and I was quite excited to see (and taste) the finished pudding.   The recipe suggested using a 1.2L glass bowl but I decided to make a 1L pudding as well as a smaller one to have a trial run before the big day.   I wasn’t disappointed !!   I flamed the little pudding (just managed to catch a picture of it flaming) and there was sufficient for two good helpings for my husband and I to try out.  We both loved the pudding – it was deliciously moist and full of fruity flavour.

***** please see update

INGREDIENTS:

200g raisins
200g sultanas
200g dried apricots
200g pitted prunes
Grated zest and juice of 1 large orange
1 eating apple
1 rounded teaspoon ground cinnamon
1 rounded teaspoon mixed spice
3 rounded tablespoons good quality marmalade
6 tablespoons Olorosa sherry
6 tablespoons brandy
3 tablespoons melted butter
3 large eggs
50g flaked almonds
100g ground almonds
125g gluten-free breadcrumbs

METHOD:

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Leave overnight to soak

Cut the apricots and prunes into small pieces (scissors are easiest) and place in a large bowl along with the raisins and sultanas.  Add the orange zest and juice. Grate the unpeeled apple (coarse side of grater) into the bowl, working around the core.  Stir in the spices, marmalade, sherry and brandy.    Mix really well, cover and leave overnight in a cool place (not the fridge).

 

Stir in the butter, eggs, flaked and ground almonds and breadcrumbs. Mix well together.

Spoon into a 1.2L glass bowl (I used a 1L bowl plus a smaller one) which has been greased well. A small circle of baking parchment in the bottom ensures it will turn out easily. Cover with pleated baking parchment, and then pleated foil.  Tie securely with string.

 

Either place in a steamer, or boil in a2016-12-06_11-47-17_747 saucepan with a tight-fitting lid for 5 to 6 hours. If using a saucepan, either put an old saucer or jar lid in the bottom of the pan to sit the bowl on.   Make sure you keep topping up with boiling water so that it doesn’t boil dry.  I find using a funnel for topping up with boiling water is much easier than trying to aim the kettle straight into the side of the pan.

After five or six hours, take the basin out of the water and leave to cool completely.   Remove the paper and foil and replace with clean.

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Pudding after first steaming

This pudding will store for up to three months in a cool place.

To reheat: pop back into a steamer or saucepan and steam as before for 2 hours. Leave to cool down for about 20 minutes before turning out and serving with your choice of whipped coconut cream, full cream or custard.   Pour a little heated brandy on top and set light just before serving for the full Christmas effect.

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Gluten-free Christmas Pudding

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Shortbread – Gluten-free

Posted on December 8, 2016 by TheRobbInn

Whilst not the same as traditional Scottish shortbread, these bars are the next best thing and very quick and easy to make.

They are delicious to eat on their own, or served up with a cup of tea or coffee.  Very handy to have a supply for unexpected visitors, especially at this time of year.

INGREDIENTS:

2 ¼ cups almond flour
¼ cup arrowroot powder
¼ teaspoon sea salt
¼ cup maple syrup
1/3 cup grass-fed butter

METHOD:

Combine the flour, arrowroot and sea salt in a food processor.

Add the maple syrup and mix until combined.

Drop the palm shortening or butter into the mixing bowl in 1 tablespoon increments so that it incorporates fully.   Pulse a few times until a crumbly dough forms.

Roll out between two sheets of parchment paper to 1.2” thick and cut into small bricks.

Place the ‘bricks’ on the baking sheet and prick with a fork.

Bake at 350°F for approximately 12 minutes until lightly browned.

Cook on a wire rack and store in an airtight container.

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Gluten-Free Shortbread

Recipe credited to Danielle Walker at  Against All Grain

The butter could be replaced with 1/2 cup palm shortening if preferred.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Moroccan Spiced Beef (Slow Cooker)

Posted on December 6, 2016 by TheRobbInn

I used to think of stews as comfort food – to be eaten on a cold or damp winter’s day but we ate this on a glorious summer evening in mid-July,  sitting in our garden as the sun was slowly sinking down behind some trees, and it was absolutely perfect.   It is also an ideal dish to pop in the slow cooker whilst you are busy buying/wrapping/cooking and generally getting ready for Christmas.

This is a delicious beef stew with a difference;  it’s spicy yet sweet.  I served mine with cauliflower rice which I had roasted in the oven and the match was made in heaven!  Cauliflower rice can be cooked quite a few ways but I  like the slightly nutty crunch of when it has been roasted for ten to fifteen minutes in a hot oven.      I also keep bags of ‘riced’ cauliflower in the freezer for just such an occasion as it can be roasted from frozen.

As a last minute thought, I toasted some almond flakes in a pan and sprinkled over the dish for that extra bit of crunch.

INGREDIENTS:

2 tablespoons oil of choice
1 onion, diced
1½ teaspoons salt
½ teaspoon pepper
2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
8 fl oz red wine
1lb 8oz braising steak, diced
5oz dried apricots, diced
2 tablespoons honey
4 fl oz water
Chopped fresh coriander to garnish
Cauliflower rice, to serve

METHOD:

Cook the onion in the oil in a large fry pan for about 5 minutes, until soft.

Add the salt, pepper, cumin, cinnamon and ginger and cook, stirring continuously, for another minute.

Add the wine and simmer for one minute, scraping up any sediment from the base of the pan.

Transfer the mixture into a slow cooker.

Add the beef, apricots, honey and water and stir well to mix.

Cook on HIGH for 6 hours or on LOW for 9 hours until the meat is very tender.

Serve with rice, couscous or cauliflower rice, garnished with fresh coriander.

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Moroccan Spiced Beef with Cauliflower Rice

The recipe is adapted from the book The Slow Cooker – A Celebration of the Slow Cooker by Love Food

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.

 

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Courgette ‘Nibbles’

Posted on December 4, 2016 by TheRobbInn

Look at these little beauties…..

2016-11-27_13-31-52_826My husband and I were recently staying at a rather nice hotel on Lanzarote and the Sous Chef kept producing the most amazing assortment of entrées.

I was so impressed  that I have been trying to reproduce some of them in my kitchen and the first one I tried I was very happy with.   These would be an ideal ‘nibble’ to hand around at any Christmas party as they are so quick and easy to put together.  Although they are probably best served reasonably soon after making.  I left mine for an hour in the fridge and they were still absolutely fine.

All you need is one courgette, very thinly sliced either on a mandolin or a food slicer,  some Halloumi cheese cut into appropriate sized rectangles and a sprinkling of Smoked Paprika Pepper.   Just take a slice of courgette, wrap it around the cheese and sprinkle with the pepper …..simples.

I didn’t worry about the ends of the courgette, or the slices I ruined practising as I popped them into a bag ready for the vegetable stock I intended to make the next day.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

 

 

 

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Christmas Mince Slab Pie

Posted on December 3, 2016 by TheRobbInn

If you don’t want the bother of making and rolling-out pastry but still want your mincepies, then this is the pie for you!   Although it is more of a crumble mixture than a pastry, this pie goes down really well and can also be used as a dessert;  just imagine it with a lovely dollop of natural yoghurt or coconut cream !!   Yum.

I blitzed my gluten-free oats as it is so easy to make the flour  and I used maple syrup, coconut oil and lots of almonds (we love them).

INGREDIENTS:

250g gluten-free oats (or fine oat flour)
50g coconut oil or unsalted butter
70ml maple syrup or best honey
¼ teaspoon ground cinnamon
¼ teaspoon cardamom or allspice
300g prepared mincemeat
1 large eating apple, or two small ones
Flaked almonds to garnish (optional)

METHOD:

Preheat the oven to 160°C.

Blitz the oats using a Nutribullet or similar, to a fine flour then pour the flour into a medium sized mixing bowl together with the spices and mix well.

Melt the oil/butter with the maple syrup/honey then add to the flour. Mix well to incorporate.

Line a baking tin with parchment (I used a tin with a base of 23cm x 18cm and it worked just fine)

Press about half of the mixture into the tin to evenly line it.

Coursely grate the apple (skin too) into the mincemeat and stir well together. Spread this over the pressed crumble mixture and sprinkle with the remaining crumbs. Top with flaked almonds if using.

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Cool in tin

 

Bake for 30 minutes until golden.

Allow the pie to cool for at least 15 minutes before cutting into slabs in the tin. Lift out on the parchment and allow to cool on a wire rack.   It firms up as it cools.

 

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Mincemeat Slab Pie

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Another slice?

 

 

 

 

 

 

 

Store in an airtight container.

Recipe adapted from Kellie’s blog Food to Glow

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Gluten-Free Pastry #2 Mince Pies

Posted on December 2, 2016 by TheRobbInn

My second attempt at gluten-free pastry for mince pies and this one scored a superb 10/10 from my husband who says I can make as many as I like !!

The beauty of this pastry is that it can be stored in the fridge for up to a week, or in the freezer for up to 3 months.

A sweeter pastry – easy to roll and cut out with the advantage of being able to store it in the fridge until you are ready to use it.   Half of the pastry made 12 good-sized mince pies (I found it easier to roll out in two halves and between parchment).  I used coconut sugar which gave the pastry a golden colour.

INGREDIENTS:

100g (1 cup) almond meal
100g (1/3 cup) coconut flour
60g (1/2 cup) arrowroot
210ml coconut oil, chilled
6 tablespoons coconut sugar (or honey)
2 eggs

METHOD:

Mix the almond meal, flour and arrowroot in a bowl.

Cut the coconut oil into very small pieces and work it into the almond meal mixture with your fingertips until it forms fine breadcrumbs (alternatively, use a food processor which is what I did).

Add the sugar and the eggs and mix until a dough is formed.

Dust your work surface with arrowroot and turn the dough out and knead until smooth. The dough will be slightly sticky.

Wrap the dough in clingfilm and chill it for about 30 minutes, or until firm enough to roll out.

Roll the dough out between two pieces of baking parchment until 5mm thick. If necessary, put the baking paper and dough back in the fridge to firm up again although I didn’t need to do this.

Remove the top layer of baking parchment and cut out circles to fit your tins (about 3”) and either slightly smaller ‘lids’ or stars to top the mincemeat.

Line the patty tins carefully and fill with a heaped teaspoon+ of mincemeat. Top with a lid (slightly dampen the edge) or a star.

Bake for 15 minutes at 160°C until the pastry is golden.

Leave to cool for 5 minutes in the tins then transfer to a wire rack to cool completely.

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Delicious gluten-free mince pies

 

Pastry recipe adapted from Pete Evans’ Christmas Mince Pies at Paleo Cafe

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

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Utterly delicious !

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Gluten Free Pastry #1 – Mince Pies

Posted on December 1, 2016 by TheRobbInn

This recipe was my first attempt at short crust pastry for mince pies using the mincemeat I had made a few days earlier (it was sitting in my fridge letting all the flavours mingle and smelled absolutely delicious).

I am not going to pretend this pastry was anywhere near as easy as ‘ordinary’ short crust – the end result, although tasty, was much, much shorter and had a tendency to crumble, making it difficult to remove from the tins.  However, my husband thoroughly enjoyed testing out the mince pies and gave them a score of 6/10 !!   Not too bad for my first effort at gluten-free pastry and pies.  The mincemeat was delicious.

A couple of tips:  only chill the pastry for about 15 minutes, otherwise it goes too firm.

I found it easier to roll out between two sheets of baking parchment so I didn’t have to use any extra flour.  It rolled out quite well and I made 18 mince pies; some with lids and some with pastry strips (so I could see how the mincemeat performed).

INGREDIENTS:

8oz gluten free plain white flour
Pinch of salt
¼ teaspoon xanthan gum
4oz softened butter
1 egg yolk
Up to 2 tablespoons cold water, as needed

METHOD:

Sift the flour, salt and xanthan gum into a large bowl.

Add the butter and rub it into the flour to resemble fine breadcrumbs. You can cheat here and use a food processor.

Stir in the egg yolk and very gradually add enough water to make the pastry form a dough.

Wrap the dough in cling film and chill for about 15 minutes before rolling out as normal.

2016-11-29_12-21-00_221Fill patty tins with a circle of pastry and fill with a heaped teaspoonful of mincemeat.

Either top with a ‘lid’ of pastry or with pastry strips.

Brush either with a little milk or an egg wash and bake for approximately 15 minutes at 190°C or until lightly browned and cooked.

Leave to cool in the tin before carefully moving them to a wire rack.

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Gluten-free Mince Pies

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Tasty but quite crumbly

 

 

 

 

 

 

Tomorrow, I will share my second Gluten Free Pastry / Mince Pie recipe which gained a 10/10 from my husband !!

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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