Prune and almond chewy high-fibre high-protein cookies

These cookies are chewy and chocolaty. Cook them for less time for a softer chewy cookie, or leave in at a lower temperature for longer for a firm cookie.  I rolled them out and cut shaped cookies, but you can just make blobs and press them flat with your fingers, or cut them into bars.  They hold their shape well, are quiet to eat, and don't make crumbs, making them ideal to tuck into your bag for a trip. Increase the cocoa of you want a more chocolaty flavour - this is just enough to give a warm hint.  I haven't tried it but I am pretty sure you could skip the egg without much effect if you need egg-free recipes.

Ingredients
250g dried prunes
100 ml oil
1 egg
200g ground almonds
75g urid lentil flour
20g cocoa
40g ground flax seed
200g sugar
1 tsp mixed spice

Blitz the prunes in a blender with the oil and egg to make a paste.  Scrape into a bowl and mix in all the other ingredients.  The dough will be firm but malleable; I mixed this with my hands but if you have a food mixer use the dough hook to save effort.

Either take small blobs and press onto a lined cookie tray, roll into a log, chill and then slice into cookies, or roll out using more urid or other flour to stop sticking and cut into shapes.

Bake at 175C fan for six to eight minutes depending on how thick your cookies are and how chewy you want them.  You can always put them back in to the oven for further baking if they are too soft when they cool.

Slide the cookies on their lining paper onto a cooling rack and let them cool for a minute before trying to move the onto the cooling rack.  Stiffening slightly makes them easier to move.

This amount of dough made about 70 small cookies.

Lemon Drizzle Cake - gluten free

I used to make lemon drizzle cake a lot for a cafe, but discovered I had never written it up so when I wanted to make on I had to do an Internet hunt.  I based this cake on the BBC Good Food recipe.  Making this cake marks a sad moment for me as it is the last day of my glass course at the excellent shop/training/studio at the Creative Glass Guild in Bristol.  My teacher, Jen, is fantastic, full of expertise and very kind to over-enthusiastic novices. I asked what type of cake to bring and she requested lemon drizzle, so her wishes trump the other students' please for ginger, parkin.....

Slight problem in that I have given away so much flour recently for people to test my bread recipe that I have run out of tapioca.  I thought I had a whole box left - lots of urid and lots of brown rice but no tapioca, and no store in Worcester sells it. I also ran out of baking powder and then forgot to get it when I went into town, so not the best start.  By using the tapioca I keep plain for thickening sauces or making tapioca gloop for flatbreads I managed to make 225g flour, which the recipe called for, but that seemed a bit stingy for thirteen hungry artisans.  Another 75g of almond flour makes this cake more substantial.  I forgot to increase the sugar and had no more butter, so this is a cake which is tangy and not very sweet.  However, my regular taster, who has a very sweet tooth, declared it to be perfect.

Ingredients:
225 g self raising flour (I use urid, 40%, tapioca 40% and rice 20%, with 1 tsp baking powder for 100g flour to make self raising four)
75g almond flour/meal
225 g butter, soft
225 g sugar for cake
5 eggs
Zest and juice of 2-3 lemons depending on how tangy you like your cake.  I used 2.5
100g sugar for topping

Set oven at 175C fan

Beat the butter until light and fluffy, add sugar and beat until fluffy.  Mix in eggs a little at a time, then add the lemon zest (not the juice) and flours, a little at a time, beating well between each addition.

Spoon the batter into a greased/lined baking tin.  I used a square tin as I wanted lots of shallow pieces to make them easier to eat without plates or cutlery.

Bake for 40-50 minutes until the top springs back when lightly pressed and a knife comes out clean.

Leave in tin to cool.  Mix the lemon juice with the remaining 100g of sugar.  Pierce the cake with a fork and slowly pour the lemony sugar over the cake.  Leave in tin to cool completely

The lemon sinks in and the sugar makes a fine crust on the surface.

Seedy bread - sharing the flours with others and the wonders of Solanic potato protein

I responded to a query about bread on http://glutenfreeguerrillas.healthunlocked.com.  I normally don't contribute recipes for bread on this site as I now always use the potato protein I got from a LinkedIn contact, and this is not available in the shops.  If you buy it from the company the minimum order is 15kg - and given you need a few grams/couple of spoonfuls for a loaf of bread this is an enormous amount.  However, I offered to send some samples out to people if they wanted, and a batch of the flour I use, as I want to get feedback on my usual loaf.  

I have been wondering whether to take the step of trying to bring this flour mix to market, which would be a lot of work, so feedback would be useful.  I have also been talking to the company about the possibility of the potato protein being made available in consumer sized portions.  This potato stuff doesn't upset my guts at all - I can't use zanthum/xanthum or other gums, and even have to stay away from flax/chia seed.  It helps gf loaves to keep their shape so they don't slump if you want a full size/high loaf, and give improved texture even to pizzas and other flat breads.


I sent out six batches of the flourmix- enough for a loaf made in a one pound loaf tin, and 30g of the potato protein. I do hope these packages survive the post- I went to bed fretting that I hadn't double bagged everything.  I sealed them in cellophane and built small posting boxes by chopping up a large box and wrapping with lots of parcel tape, so hope the transit is fine.  I thought I should include a photo and instructions, so took the usual plain loaf ingredients and added a little cocoa and pumpkin and sunflower seeds to give a warm seedy loaf.

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This mix is made from urid lentils, tapioca, rice and potato.  The potato protein that I have have included in the small bag should be used at about 2%of the flour for yeast breads.  Makes great pizza and other flatbreads as well as the loaf.   I am thinking about trying to package it or a variation on it so would be glad of your feedback.  I have a gf house and am very sensitive so these samples should be completely gluten free.

The bag has approx 300g of flours, enough for a small one pound loaf tin.  Mix it the yeast- either a teaspoon or two for a quick rise or half a teaspoon if you want to let it rise more slowly to develop a sourdough flavour.  Put salt and sugar in if you like.  Add 250ml cold water. You can also put a little cocoa and some pumpkin and sunflower seeds for a seedy loaf, or other flavours to suit your taste.

Mix the batter thoroughly with a wooden spoon or food mixer.  It will look like a thick  cake batter.  Pour the mixture into a greased non-stick loaf tin.  It should come about half way up the sides.  For a quick loaf put this in the oven with a tray of hot water in the bottom and leave it to rise.  You want to let it rise about one third - not quite to the top of the tin.  When it gets to that point turn the oven on to 175C (fan) and set timer for 45 minutes.  It will rise further in the heat but shouldn’t come over the top of the tin as the batter hasn’t the strength to go up on its own. It needs a slower bake than wheat bread.

If you want more flavour and a slightly more artisan-style texture leave the loaf to rise somewhere cool - if you want to retard it to fit in with your schedule just put it in the fridge.  Then bake as before.

Tip out the cooked loaf and cool on a baking rack. I cool them on their sides to encourage them not to sink.  Don’t try to slice before they are cold or the bread will stick to the knife.

This should be ok for several days, or slice and put in the freezer.

Rinse your dirty dishes in cold water promptly - the batter sets quite hard.

The photo is the loaf I made this morning when I bagged up the flour (at the moment I still grind my own lentils before mixing the flour, so quite an effort).  This has half a teaspoon cocoa and a small handful of seeds mixed into the dough, and a few more seeds sprinkled on the top.  A loaf I left out to see what happened a couple of weeks ago was still ok to slice after a whole week, but I normally slice the bread and put it in the freezer. 

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I'm hoping to get some feedback shortly.  One person suggested that we buy a big bag of the potato protein and share it out between us.  That is a great idea.  If anyone reading this would like to join in and try so of this stuff let me know.

Coconut cashew and citrus cookies - trying out coconut flour

I have tended not to use coconut products as my primary cookie eater isn't really a fan.  However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it.  I also had a jar of coconut fat, very useful for tempering an over-enthusiastic hand on the chilli when making curry.

These dairy-free cookies are like shortbread with chunks of cashew and a hint of citrus.  The flavour is mild; I think the coconut products have dampened the flavour of the citrus essence.  The flavour moves from sweet to citrus to coconut as it lingers in your mouth.  The cashew nuts are too similar in texture and flavour to add much to the cookie- if I made a coconut shortbread again I would leave these out, though I like the way they look.

Ingredients
100g coconut flour
100g self raising flour (mine is urid 40%,  tapioca 40%, rice 20%, with 1tsp baking powder per 100g flour)
60g coconut oil - this is solid so melt in the microwave before use, or you could grate it if you had a block and lots of energy.
2 eggs
50g toasted cashews
1 tsp Fiori di Sicilia - a citrus vanilla blend.  Use a little citrus zest and vanilla.

Melt the coconut oil by gently heating in the microwave.  If it gets too hot let it cool before adding the eggs- you want to be able to mix these easily without cooking the egg.
Mix in egg and flavourings.
Mix in flours.  You should have a stiff dough.  Mix in nuts if using.

I rolled this into a squarish log and sliced the cookies. You could also just roll a blob and put on the cookie sheet.

Bake for 12-14 minutes in a medium oven - about 170F. Cool on a rack.

Tetley green tea- may contain gluten

The surprising issue of gluten in tea has raised its' head again.   Spotted this blog by gfreebythesea about some potential cross-contamination in their green teas.  They have posted warnings on the boxes. If you are used to picking up green tea (what could be safer that that!) do remember to check for changes every now and then.

It turns out that at some stage in the processing there has been some contamination.  The original blog give a full response by Tetley - it doesn't help that their first member of staff talked about the bags being glued by gluten-containing glue.  They aren't - just heat and pressure.

Heinz gluten free pasta and sauces

Another major player has brought out a range of gluten free products.  I was sent samples of Heinz's new gluten free macaroni and two pasta sauces to test. For those of you yearning for the instant fix of spaghetti hoops in a tin, this is dry pasta you cook yourself.

The pasta is made from cornflour, potato flour, lupin flour, lupin proteins, emulsifiers (monodiglycerides of fatty acids).

Those of you who have tried gf pastas know they tend to go mushy very quickly.  This pasta retains its shape well and has an 'al dente' texture.  I did wonder whether it would be good for pasta salads, another food I know people miss.  I was also curious whether it would cope with being eaten as left overs or made ahead for picnic/work lunches.  I mixed some mayonnaise into plain pasta and left it in the fridge until the next day to test this.

The pasta still had its shape a day later but the texture was rather too firm to be pleasant.  I have been struggling to think how to describe this, and the closest I can get to is the texture of an uncooked fresh pea that has been left on the plant to grow large and firm.  If this sounds ok to you then go ahead and try this for prepare ahead meals.

The pasta sauces are smooth textured and rather sweet.  I suspect they have been designed around children's taste buds.  I will be buying these, however, for their convenient packaging.  They come in small cartons, so are ideal for taking in the campervan or tucking into odd corners of the kitchen cupboards in small flats.

Overall, well done for adding to customer choice.  Not my favourite dried pasta, but it does mean that there may be a dried gf pasta out there to suit most people.

Osmotolerant yeast for high sugar doughs

Hooray, osmotolerant yeast available in the UK from bakerybits.co.uk.  Time to start experimenting with sweet yeast breads again.