An Apple a Day!

This is another attempt to resurrect my baking blog!  I'm still enjoying the baking but all the boring stuff of life gets in the way of blogging.  Anyway the cold, wet Easter holidays are keeping me indoors so I thought I would let you know about my latest bake.  I adapted a favourite Spiced Apple Cake recipe which can be eaten cold or warmed up with custard.  I made mine in a 'mini-loaves' tin, my latest 'Lakeland' purchase, but you could also make it as a traybake.  The 'child-tested' result was moist and tasty, despite having half the sugar of the original recipe.

Spiced Apple Mini-loaves (gluten-free and sweet enough)

Ingredients - makes 12 mini loaves

• 225g cooking apples (approx 1 large), peeled and chopped
• 175g gluten free self-raising flour (I used Doves Farm)
• 50g ground almonds
• 55g soft brown sugar
• 100g butter or margarine
• 1 egg, beaten
• 75ml milk
• 50g sultanas
• 1 tsp mixed spice
• 1 small eating apple, cored and thinly sliced

Topping

• 20g demerara sugar
• 1/2 tsp mixed spice

1. Preheat the oven to 180C / Gas 4.
2. Sift the flour and mixed spice into a large bowl, add the ground almonds and stir to remove any lumps.  Rub the butter/margarine into the flour until the mixture resembles breadcrumbs.
3. Stir in the chopped apple, sultanas and sugar, then the milk and egg.
4. Place the mixture into your chosen tin and decorate with thin slices of eating apple, pushed into the cake mix.
5. For the topping mix together the demerara sugar and mixed spice then sprinkle over top of your cake mixture.
6. Bake in the oven for approximately 25-30 minutes, leave to cool slightly in the tin, then turn out onto a wire rack to cool completely.  

I made 12 mini-loaves and calculated that each loaf had roughly 22g of carbs.

Still here, still baking!

Well the Indian Summer is finally over, I have put my paintbrush away and come back indoors to do some baking.  A lot has happened since I last wrote on my blog, including the start of 'big school' for my youngest daughter.  She seems to be coping well and overcoming new challenges such as making new friends and travelling by train.  Meanwhile my grey hairs and worry lines multiply!  Last week saw her cope with her first high school hypos, which probably frightened the teachers more than my daughter.  But it is reassuring to know that she spoke up and told somebody about it.  No doubt a lot of parents are going through similar worries.

Right then back to the cake.  This week I made a variation on Carrot Cake which was popular with all members of the household, especially the guinea pigs as it generated lots of peelings!  I based my recipe on one from a 'Bake Off' book but reduced the sugar by half, then half again.  I replaced some of the sugar with dates for natural sweetness and also substituted ground almonds for some of the flour to lower the carbs.  I generally messed about with the other ingredients too, but was pleased with the outcome and there was enough natural sweetness to make it acceptable to the children and hubby (on a pre-Christmas diet).

"Global stardom at last"

Carrot Cake and peelings (Gluten free and low sugar)

 

Ingredients - makes 20 pieces

• 50g dried dates, snipped into small pieces
• juice and finely grated zest of one medium orange
• 4 eggs
• 100ml sunflower or rapeseed oil
• 75g vanilla or natural yogurt
• 175g gluten free plain flour (I used Doves Farm)
• 50g ground almonds
• 1 tsp mixed spice
• 1 tsp cinnamon
• 2.5 tsp gluten free baking powder
• 50g light or dark muscovado sugar
• 375g carrots, coarsely grated
• 75g pecan or walnut pieces, save 20 halves and coarsely chop the rest
• 75g desiccated coconut
• 50g raisins
• 50g eating apple, coarsely grated without peeling
• 2-3 tbsp orange spread or shredless marmalade (preferably low sugar) to glaze - optional

1. Preheat the oven to 180C / Gas 4.  Grease and base line a large baking tin, approximately 30cm by 22cm.
2. Grate the zest from the orange and set aside.
3. Squeeze the juice from the orange then place in a small saucepan with the snipped dates.  Heat until the juice is just at simmering point, then take off the heat and put a lid on the pan.  Set aside to cool.
4. Break the eggs into a small bowl or jug, whisk lightly, then add the oil and yogurt.  Stir to combine.
5. Sieve the flour, spices and baking powder into a large bowl.  Stir in the ground almonds and sugar, breaking up any lumps.
6. Using a hand blender whizz the cooled dates to a puree.
7. Now pour the wet egg mix into the larger bowl of dry ingredients together with the date puree.  Whisk with an electric mixer for about 3 minutes, until thoroughly combined.
8. Fold in the grated carrots, chopped nuts, desiccated coconut, raisins and eating apple.
9. Spoon the mixture into the prepared tin and level.  Think about how you will cut the cake into squares and place one reserved pecan or walnut half in the centre of each imaginary square.  Place in the preheated oven for 30-35 minutes until a skewer comes out clean. 
10. Remove from the oven.  Heat the orange spread or marmalade in a pan or for a few seconds in a microwave then brush over the cake to glaze.  Allow the cake to cool in the tin for about 10 minutes then turn out onto a cooling rack to cool completely.   Cut into squares.

I calculated that there are roughly 15g of carbohydrates per square, assuming you have 20 equal portions.

Summer time and the living is easy?

We've been enjoying some proper Summer weather here in Cumbria this week and the rambling roses spilling over the hedge from next door look beautiful.  Unfortunately I haven't had much time to sit and smell the roses as the weather was also perfect for those outdoor jobs.  I spent most of the weekend with paintbrush in hand, or pegging out another load of washing!  Still we did have time for a picnic tea which included a vegetarian Savoury Nut Slice.  This is really easy to make, perfect with some mixed salad and chutneys, and any leftovers are great in lunch boxes the next day.

Savoury Nut Slice

Ingredients

• 1 onion
• 1 tsp dried mixed herbs
• 50g butter or margarine
• 1 tbsp gluten free plain flour
• 150ml milk
• 225g mixed nuts, grated (I used 100g Brazil nuts, 60g almonds and 60g cashews which I ground up using the electric grinder attachment on my blender)
• 125g gluten free brown breadcrumbs (I used a couple of DS Brown Ciabatta rolls which have a really nice flavour)
• 2 eggs
• salt and pepper to taste

1. Preheat oven to 180C / Gas 4.  Grease and line a 20cm / 8in sandwich tin.
2. Chop the onion and fry in the butter with the herbs for around 10 minutes.  Stir in the flour and milk, allow to thicken, then add all the other ingredients.
3. Press into tin and level surface.  Bake for 35-40 mins until golden brown.  
4. Serve cold with mixed salads, including something creamy such as coleslaw or potato salad.

Inspired by the world cup?

 

 

Well I don't know what happened to my aim of at least one blog post a week, I guess the boring stuff just gets in the way sometimes.  I have been doing a lot of packing and unpacking recently as firstly we had a family holiday up in Scotland, then both daughters had residential school trips.  There was a lot of planning and worrying involved with my youngest daughters' 3 day trip to London as she is a carb counting Type 1 Diabetic and Coeliac.  Still she had a fantastic time, her blood sugars were better than usual, and they saw the Queen (twice!).  Each year as the girls get older there seems to be a bit more letting go to cope with and a few more grey hairs to boot! 

Anyway back to the baking and this week I was inspired to make a cake with a bit of a tropical feel with bananas, coconut and mango.  Not sure I can really claim it was inspired by the World Cup in Brazil as I'm not much of a football fan, but it seems appropriate.  This cake went down well despite not being very sweet.  It had a moist texture so could also be eaten without the topping.

Banana, Coconut and Mango Cake (Gluten free and low sugar)

 

 

Ingredients - makes at least 12 portions

• 150g gluten free self raising flour (I used Doves Farm)
• 25g coconut flour (or use extra self raising if you can't get hold of this)
• 1 tsp gluten free baking powder
• 50g ground almonds
• 50g desiccated coconut, lightly toasted 
• 50g Tate & Lyle Light at Heart, a brown sugar and stevia blend
• 2 medium mashed bananas
• 2 eggs
• 200g mango yogurt (I used Yeo Valley) OR vanilla OR plain greek
• 125ml sunflower or rapeseed oil
• 2 tbsp milk

For the topping (optional):

• 200g quark OR ricotta cheese
• 1 tbsp Splenda granulated or other sweetener to taste
• tinned mango to decorate (those with a sharp eye will notice that I used apricots instead!)

1. Preheat oven to 180C / Gas 4.  Grease and base line a 20.5cm /8in round tin with baking parchment.
2. Sieve together the self raising flour, coconut flour, baking powder and ground almonds into a large bowl.  Stir in the desiccated coconut and Tate & Lyle Light at Heart.
3. In a separate bowl or jug lightly whisk together the eggs, yogurt, milk, oil and mashed banana.  Add the wet mixture to the dry ingredients and gently whisk to combine.  You should have a mixture with a soft dropping consistency.
4. Scrape mixture into prepared tin, level and bake for about 35-40mins or until golden brown and a skewer comes out clean. Leave to cool in the tin for 10 minutes then turn out on to a cooling rack to cool completely.
5. To make the topping beat together the quark or ricotta cheese with your sweetener of choice.  Spread over the cooled cake and decorate with mango slices.  Store in the fridge.

Assuming you cut the cake into 12 portions, I estimate there are roughly 20g carbs per portion, but this will change if you substitute any of the ingredients.

Exam time

Both our children are busy doing tests and exams this week and I'm trying hard not to worry about them!  Easier said than done.  Anyway nothing like a bit of baking to take your mind off things.  This weeks bake is another blast from the past, an upside down cake, but gluten free and made with less sugar than the original.  I decided to use peaches, as that's what I had in the cupboard and we enjoyed the cake, both warm out of the oven (with Carnation evaporated milk!) and cold the next day.  The addition of cinnamon in the topping made a nice change, but leave it out if you're not a fan.

Spiced Peach Upside-Down Cake (Gluten free and low sugar)

Ingredients - Makes 8-12 pieces depending on how hungry you feel!

For the topping:

• 55g dried apricots or peaches, chopped or snipped into small pieces
• 1 x 411g tin of sliced peaches in natural juice, drained (keep the juice)
• 25g  butter, melted
• 25g Sweet Freedom or Agave Syrup or juice from tin
• 2 tsp ground cinnamon

For the cake:

• 3 medium eggs, at room temperature
• 2 tsp vanilla extract
• 25g Truvia sweetener
• 150g gluten free self-raising flour (I used Doves Farm)
• 50g ground almonds
• 2 tsp gluten free baking powder
• 125g unsalted soft butter or margarine
• 3 tbsp milk

1. Preheat the oven to 180C / Gas 4.  Grease a 20cm square tin.
2. Put the chopped dried apricots into a saucepan with 55ml of water and the juice from the tinned peaches.  Bring to the boil and simmer for 5 minutes.  Allow to cool in the saucepan then drain, saving the remaining juice.  Whizz the drained apricots to a puree using a food processor or hand blender.  Put the reserved juice back in the pan and boil until reduced to approximately 55ml, then set aside to cool.
3. Mix the melted butter with the Sweet Freedom and cinnamon.  Spread into the prepared tin.  Arrange the tinned peach slices on top.
4. Now make the sponge.  Put the eggs into a bowl with the vanilla extract and Truvia sweetener.  Using an electric mixer, whisk for a couple of minutes on high, until slightly frothy.
5. In another bowl sieve together the flour, ground almonds and baking powder.  Add to the egg mixture with the butter and milk and beat again.  Stir in the pureed dried apricots. Try not to overmix.  Spoon the mixture over the peaches and level.
6. Place the cake in the preheated oven and bake for about 30 minutes until golden brown and a skewer comes out clean.  Allow to cool slightly, then run a knife around the edge of the tin to loosen.  Turn the cake upside down onto a plate.  Spoon over the reserved peach juice.  Serve warm with creme fraiche, custard or evaporated milk.  If there is any left it is also nice cold.

I estimated that each piece had roughly 18g carbs if the cake was cut into 12, or 26g if cut into 8.  If you choose to serve it with something you also need to account for this in your carb calculations.

Coconut nostalgia

I have had a bit of a break from baking as we have been away over the Easter holidays, but the need for lunchbox fillers has spurred me back into action.  So what's with the Gorse photo?  Well I was out running in the sunshine yesterday and came across a beautiful patch of gorse.  The flowers had such a strong small of toasted coconut that I came over all nostalgic.  As a child one of my favourite things to bake was 'Coconut buns', in fact I think it was pretty much the only thing I used to bake.  I still love the taste of coconut and so I devised a recipe containing desiccated coconut, coconut milk and coconut flour!  Dried sour cherries are another favourite and I thought they might make a good combination.

Coconut flour is a new discovery for me.  It recently appeared in the 'free from' section of my local supermarket (Booths) and I have also seen it for sale in a number of health food shops.  It is high fibre, gluten free and low in carbohydrates, only 21.7g per 100g.  The big snag is the price.  I paid nearly six pounds for a 500g bag which is pretty steep.  I bought it out of curiosity and I have been using it sparingly.  If you don't have any coconut flour then just substitute with a little more ground almonds and flour.

The following recipe only makes six largish buns.  I didn't make too many as they are best eaten fresh but you could easily double the ingredients for more.

Coconut and Cherry Buns (Gluten free and low sugar)

Ingredients - makes 6 largish buns

• 25g coconut flour
• 50g gluten free self raising flour (I used Doves farm)
• 1/2 tsp gluten free baking powder
• 25g ground almonds
• 50g butter or lower fat alternative
• 20g Tate & Lyle Light at Heart, a brown sugar and stevia blend
• 50g dried sour cherries (or substitute with 'Berries and Cherries' or sultanas)
• 20g desiccated coconut
• 1 egg, beaten
• 6 tbsp of coconut milk (approximately 1/2 a 165ml can), or substitute with milk
• 3-4 tsp 'no added sugar' cherry jam (I used St Dalfour black cherry)

1. Preheat the oven to 190C / Gas 5.  Grease a baking tray or line with non-stick silicone paper.
2. Sift the coconut flour, self raising flour and baking powder into a bowl, then add the ground almonds, breaking up any lumps.  Add the butter, cutting into small pieces, and rub in until the mixture resembles fine breadcrumbs.  
3. Add the 'Light at Heart' sugar substitute, dried fruit and coconut and mix well.
4. Stir in the egg and coconut milk to bind, making a stiff mixture.
5. Place rough heaps of mixture on the baking tray, 5cm apart.  Using your thumb make a 'well' in the middle of each heap and fill this with about half a teaspoon of jam.  If necessary bring up the sides of each heap around the jam so that it doesn't leak out when cooking.
6. Bake for 15-20 minutes until pale brown.  Allow to cool for a few minutes on the tray, before transferring to a wire rack to cool completely.

I estimated each bun had roughly 20g of carbs, but you may need to do your own calculations if you make any substitutions for the ingredients.

Not quite but almost

 

One of my favourite guilty food pleasures is a generous slice of McVities Jamaica ginger cake preferably with custard and preferably eaten outdoors as part of a camping tea.  I think it must be something to do with the close texture, the sticky top and the spicy taste.  Anyway I wondered if I could make something along similar lines, but without the sugar and gluten.  I rejigged a recipe for a date loaf, replacing the sugar with grated carrot and adding orange and allspice. Dates have such a natural sweetness that I hoped I could get away with zero added sugar.  They also break down to a pulp when cooked with a little water and I was hoping that would give me the texture I was after.  I made two small 1lb loaves but I guess you could also make a larger loaf and bake it for a little longer.  

Well I have to say we really enjoyed this cake, especially spread with a little butter or margarine.  It tasted really sweet and you wouldn't have guessed it had no sugar.  I can't vouch for how it tastes with custard or whilst camping but it kept really well, and got more sticky as the week went on.

Date, Carrot and orange spice loaf (Gluten free and No Added Sugar)

Ingredients - makes two 1lb loaves

• 225g dried dates, snipped into small pieces
• 125ml water
• 1/2 tsp bicarbonate of soda
• 170g grated carrot, prepared weight
• 125g butter, or lower fat substitute
• grated zest of 1 small orange
• 2 tbsp orange juice
• 1 egg, beaten
• 175g gluten free plain flour
• 50g ground almonds
• 1 tsp gluten free baking powder
• 1 tsp ground allspice

1. Preheat the oven to 170C / Gas 3.  Grease and line two 1lb loaf tins.
2. Put the dates into a medium pan with the water and bring to the boil.  Remove from the heat, stir in the bicarbonate of soda, cover with a lid and leave for around 5 minutes.  The dates should absorb the water and become soft and pulpy.
3. Add the butter, orange zest and juice and stir until the butter has melted.  Allow to cool a little.
4. Using a blender, or hand held stick blender, puree the date mixture.
5. Add half the grated carrots and blend again until the carrots have a finer texture, then repeat with the rest of the grated carrot.
6. Add the beaten egg.
7. Sift together the flour, baking powder and allspice and add gradually to the date mixture together with the ground almonds.  Mix well until smoth.
8. Pour into the prepared tins and bake in the oven for 35 to 40 minutes or until a cake tester comes out clean.
9. Allow the cake to cool in the tin for around 10 minutes before turning out onto a wire rack to cool completely.

I roughly calculated the carbs for a 1lb loaf cut into 8 slices.  Each slice would have around 18g of carbs.