Spiced spinach tattie scones (gluten-free; dairy-free; vegan)

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Lightly spiced spinach and potato scones served with mango chutney. Images: Kathryn Hawkins

Hello everyone. I hope all is well with you this week. With tighter restrictions entering many of our lives for the foreseeable future, I have turned to another comforting recipe this week. I am revisiting a Scottish classic, and also the most popular recipe on my blog to date, the humble tattie (or potato) scone.

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Freshly cooked and ready to serve. Image: Kathryn Hawkins

You can read my original recipe here but this time I have given the basic ingredients a spicy twist, inspired by one of my favourite Indian dishes, Saag aloo.

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Classic combination, spinach and potatoes. Image: Kathryn Hawkins

I have grown a lot of potatoes this year. At the beginning of lockdown back in March, I struggled to find any seed potatoes to buy, and ended up with a variety called Nicola which has turned out to be a very tasty and very high-yielding potato. I planted mostly in pots and the old barrel below. I am storing the leftover crop in dry soil in the greenhouse for winter use.

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Freshly dug Nicola potatoes. Images: Kathryn Hawkins

The recipe is very simple, with just a few ingredients. I have a couple of tips for guaranteed success: use a dry-textured potato for good results and also drain and dry off the cooked spinach as much as possible to avoid soggy scones. When you cook the scones, only brush the pan with oil so that you give them a little colour without making them crispy.

I use a garam masala spice blend for a mild, fragrant spiciness, but try using your favourite curry powder if you prefer something more defined.

Makes: 8

Ingredients

  • 425g potatoes, peeled and chopped
  • Salt
  • 5 tsp vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 4 tsp garam masala
  • 300g baby spinach
  • 60g gluten-free plain flour blend
  • 1 tsp gluten-free baking powder

1. Put the potatoes in a saucepan with a pinch of salt. Cover with water, bring to the boil and cook for 7-10 minutes until completely tender. Drain well; leave to air dry, then push through a ricer to make smooth. Leave to cool.

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Boiled potatoes put through a ricer. Images: Kathryn Hawkins

2. Heat 1 tbsp oil in a small frying pan and gently fry the onion, garlic and spices for 2-3 minutes. Cover with a lid, reduce the heat and leave to cook gently in its own steam for about 15 minutes until very soft. Leave to cool.

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Cooking down the onion and spices. Images: Kathryn Hawkins

3. Rinse the spinach and pack into a saucepan whilst wet. Heat until steaming, then cover with a lid, reduce the heat, and cook for about 5 minutes until wilted. Drain well, pressing against the sides of the colander or strainer to remove as much excess water as possible. Leave to cool.

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Preparing the spinach. Images: Kathryn Hawkins

4. Once the spinach is cold, chop it up and then blot well with kitchen paper to remove any excess water that remains in the mix.

5. To make the dough, put the potatoes, onion and spinach in a bowl. Add the flour, baking powder and some salt. Mix together to form a ball, and roll out on a lightly floured work top to a thickness of about 1cm. Use an 8-9cm round cutter to make 8 scones, re-rolling the dough as necessary. Cover and chill until required.

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Making the scone dough. Images: Kathryn Hawkins

6. When you are ready to cook, brush a frying pan lightly with oil, heat until hot then cook the scones gently for about 3 minutes on each side until lightly golden. Drain and keep warm. If you want to store them, cool them on a wire rack, then cover and chill. They will keep for about 5 days in the fridge and also freeze well.

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Cooking spiced spinach tattie scones. Images: Kathryn Hawkins

To reheat, either give them a quick blast in the microwave for a few seconds, or gently toast on a dry frying pan for a a couple of minutes on each side.

They make a delicious accompaniment to a bowl of soup just as they are, or spread with butter or margarine and topped with mango chutney šŸ™‚

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Buttered-up and ready to eat. Image: Kathryn Hawkins

That’s all from me this week. Until next time, take care and keep safe.

Toffee apple upside-down cake (gluten-free; dairy-free; vegan)

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Toffee apple upside-down cake. Image: Kathryn Hawkins

Hello again. How are you? All well I hope. It feels very autumnal now, and with the world seemingly facing a lot of uncertainty again, it feels the right time to publish a heart-warming slice of comfort with this week’s post.

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First main harvest of apples. Image: Kathryn Hawkins

I’ve been picking a few cooking apples here and there from the tree in the garden for about a month now. This week, I decided it was time to gather as many as I could reach. The baskets above contain about half the amount the tree has produced this year – I need to call in the cavalry to get the rest!

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Solo apple. Image: Kathryn Hawkins

To be honest, the apple variety Lord Derby isn’t the greatest tasting apple out there, but the apples cook very well and reatian their texture if you want them too, so are ideal for baking. They also require little sugar, and can be eaten raw – they are similar to a Granny Smith eating apple.

This week’s recipe is a combination of a cake batter used for sticky toffee pudding along with the delicious sauce – you can find a festive version of the classic comfort pudding by clicking here – baked in a tin lined with fruit as you would for an upside-down cake.

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Apples, cake and toffee sauce. Image: Kathryn Hawkins

I hope you enjoy the cake, it really is good, and it is just as delicious served hot as a pudding or cold as a slice to go with a cup of coffee šŸ™‚

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Apple cake and apple leaves. Image: Kathryn Hawkins

Serves: 10

Ingredients

  • 225g pitted dates, chopped
  • 25g golden or corn syrup
  • 450g cooking apples
  • 1 lemon
  • 150ml sunflower oil
  • 150g soft light brown sugar
  • 300g gluten-free self raising flour blend (such as Doves Farm)
  • 1 tsp vanilla extract
  • 180ml dairy-free milk (I use oat milk)

For the sauce

  • 100g golden or corn syrup
  • 40g dairy-free margarine
  • 100g soft light brown sugar
  • 100ml single dairy-free cream (such as oat or soya)
  • 1/2 tsp vanilla extract

1. Put the dates in a saucepan with 225ml cold water, bring to the boil and simmer gently for 5-6 minutes until soft and thick. Remove from the heat and beat until smooth – use a stick blender to obtain a very smooth paste. Leave to cool completely. Transfer to a mixing bowl.

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Making date paste. Images: Kathryn Hawkins

2. Grease and line a 23cm round spring-clip cake tin and drizzle the syrup over the base. Put to one side.

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Apple cake tin preparation. Image: Kathryn Hawkins

3. Next prepare the apples. Core the apples and peel them thinly. Extract the juice from the lemon, cut the juiced lemon in quarters and place both in a bowl with cold water. Slice the apples thinly into rings and submerge in the water to help prevent discoloration.

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Apple preparation. Images: Kathryn Hawkins

4. Preheat the oven to 180Ā°C, 160Ā°C, gas 4. Mix the oil and sugar into the date paste. Stir in the flour, vanilla and milk to make a thick batter.

5. Drain and pat dry the apple slices on kitchen paper, and arrange sufficient slices to cover the base of the tin. Spoon over half the cake batter. Smooth and then use the remaining apple slices to make a layer on top.

6. Cover with the remaining cake batter, smooth the top and stand the tin on a baking tray. Bake for about 1 1/4 hours until risen and firm to the touch – test with a wooden skewer inserted into the centre to make sure the cake is thoroughly cooked. Leave too cool for 15 minutes before releasing from the tin and turning out on to a serving plate, upside-down.

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Making the apple cake. Images: Kathryn Hawkins

7. While the cake is cooking, make the sauce. Put the syrup, margarine and sugar in a small saucepan and heat gently, stirring, until the sugar dissolves and the margarine melts.

8. Raise the heat and bring to the boil. Stop stirring and simmer the mixture for 3-4 minutes until richly golden – take care not too over-boil as the mixture will soon over-caramelise and burn. Turn off the heat and gradually stir in the cream and vanilla. Stir until well blended and leave to cool. Serve hot or cold.

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How to make gluten-free and vegan toffee sauce. Images: Kathryn Hawkins

And that’s it, the cake is now ready to eat hot as a dessert with the warm sauce poured over, or let it go cold and drizzle over the sauce to serve.

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Inside the cake. Images: Kathryn Hawkins

All my best wishes to you for the days ahead. Take care and keep safe. I look forward to posting again in a few days time.

Lemon and cucumber cake (gluten-free; dairy-free; vegan)

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Lemon and cucumber cake. Image: Kathryn Hawkins

Hello there. I hope you are well. I was having a look at the stats on my site last week and I noticed that the most frequently viewed recipe on my blog over the past 4 weeks has been a recipe I posted 3 years ago for a lemon-soaked cucumber cake. I am assuming that lots of readers have as many cucumbers as I do and are looking for different ways to use them up!

Time for a recipe review. Same combination of flavours, but this time an iced cake and a simple cake batter.

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Sliced and ready for eating. Image: Kathryn Hawkins

I have had a bumper crop of cucumbers this year, from just 2 plants. I only had a couple of seeds left in a packet from the year before and, once sown, both have thrived. Mini Munch is a great variety to grow. The cucumbers are small, sweet and delicously refreshing and juicy. They ripen in next to no time once the vines get established.

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Greenhouse Mini Munch cucumbers. Images: Kathryn Hawkins

On with the recipe. This is a very easy to make cake, no special equipment necessary. I do advise you to add either the xanthan gum or arrowroot as this really does hold the ingredients together to give a firmer texture, but if you decide not to, you’ll still have a delicious cake, it will just be crumbly.

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Home-grown cucumber harvest. Image: Kathryn Hawkins

Makes 1 x 18cm cake

Ingredients

  • 90g dairy-free margarine
  • 140g caster sugar
  • 100g plain dairy-free yogurt (I used coconut)
  • 150g gluten-free self-raising flour blend (I use Doves Farm)
  • 50g ground almonds
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum or 10g ground arrowroot
  • 125g grated cucumber
  • Finely grated rind and juice 1 lemon
  • 125g icing sugar

1. Preheat the oven to 180Ā°C, 160Ā°C fan oven, gas 4. Grease and line an 18cm square tin. Put the margarine and sugar in a bowl and whisk until creamy and well blended. Stir in the yogurt.

2. Add the remaining ingredients except the lemon juice and icing sugar, and mix together until well combined.

3. Pile into the tin, smooth the top and stand the tin on a baking tray. Bake for about 45 minutes until lightly golden and firm to the touch. Cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

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Lemon and cucumber cake preparation. Images: Kathryn Hawkins

4. To ice, sift the icing sugar into a bowl and mix in 3-4 tsp lemon juice to make a smooth, thick icing. Spread all over the top of the cake and allow it to run down the sides. Leave to set for about 30 minutes before decorating.

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Baked cake ready for icing. Images: Kathryn Hawkins
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Drizzling fresh lemon icing. Image: Kathryn Hawkins

I decorated my cake with cucumber flowers (male ones – no little fruit attached), orange-scented geranium leaves and a few strips of blanched lemon rind.

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Decoration of cucumber flowers, orange scented geranium leaves and lemon rind. Image: Kathryn Hawkins

That’s all from me this week. I’m off to sort out my glut of runner beans! Until next time, my best wishes to you šŸ™‚

My raspberry round-up plus recipe for Raspberry and pistachio cake (gluten-free; dairy-free; vegan)

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Combination of fresh raspberries, pistachio nuts and marzipan. Image: Kathryn Hawkins

Hello everyone. I hope you are keeping well. I’ve had a busy few days since my last post. There seems to be lots to do in the garden and kitchen at the moment. Plenty of tidying up (and weeding!) in the garden, and the much anticipated home-grown fruit and veg is ripe and ready so lots to cook up and freeze as well.

This week’s post is an homage to my Glen Ample raspberry canes which have produced a phenomenal 6.3kg of berries this year. Rather forlornly, I picked the last few berries this week.

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My 2020 raspberry haul. Images: Kathryn Hawkins

The canes are now having a well-earned rest and enjoying some sunshine – they had been covered with fleece for over a month as the birds took a fancy to the berries early on.

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My exhausted raspberry canes. Images: Kathryn Hawkins

As you can imagine, I’ve had a lot of berries to play with but a combination of jam, vinegar, compote and a couple of large bags for the freezer has seen them all used up. By the way, compote makes the dish sound a bit grander, I literally cooked them with a bit of sugar to eat with my morning porridge!

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Raspberry compote, jam, freezer packs and vinegar. Images: Kathryn Hawkins

Links to all my other raspberry recipes can be found by clicking on the key-words below:

On with this week’s recipe. Another reinvention of a crumble-topped cake – they are so easy to make, and taste delicious, I just can’t resist making them! Leave out the pistachios or replace with almonds or hazelnuts if you prefer, and the marzipan layer is optional (I realise it’s not to everyone’s taste) but you may want to add some sugar to the raspberry mixture if you don’t use it.

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Fruit and nut, a winning flavour combination. Images: Kathryn Hawkins

Serves: 10-12

Ingredients

  • 180g dairy-free margarine, softened
  • 100g vanilla or plain caster sugar
  • 100g ground almonds
  • 260g gluten free plain flour blend (such as Doves Farm)
  • 50g unsalted pistachio nuts, finely chopped + extra pistachios to decorate
  • 150g marzipan, grated (optional)
  • 300g fresh raspberries
  • 1 tbsp cornflour
  • Icing sugar to dust
  1. Preheat the oven to 180Ā°C, 160Ā°C fan oven, gas 4. Grease and line a deep 20cm round cake tin – I used a spring-clip tin for ease. In a mixing bowl, beat together the margarine and sugar until creamy, then stir in the almonds, flour and pistachios to make a crumbly mixture.
  2. Press half of the mixture into the bottom of the tin, prick with a fork and put the in on a baking tray. Bake for about 20 minutes until lightly golden round the edge. Sprinkle the marzipan all over the cooked base if using and put to one side. Steps_1_to_6_in_the_making_of_raspberry_and_pistachio_crumble_cake

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    Making the crumble and assembling the cake. Images: Kathryn Hawkins
  3. Mash the raspberries with a fork and add the cornflour – if you are not using marzipan add 2 tbsp caster sugar to the raspberry mix as well. Spoon over the marzipan layer and spread out evenly.
  4. Sprinkle over the remaining crumble mixture, pat down lightly with the back of a spoon and bake for about 40 minutes until lightly golden. Leave to cool in the tin on a wire rack for at least 10 minutes before releasing and transferring to a serving plate to serve warm, or leave to cool completely in the tin to serve cold.

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    Adding the raspberries and crumble top. Images: Kathryn Hawkins

    Serve this cake warm as a dessert with cream, yogurt or custard or cold as a delicious and indulgent slice to accompany a cup of coffee.

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    Melt-in-the-mouth crumble cake. Image: Kathryn Hawkins

    Until next time, thanks for stopping by. Take care. I will be posting again soon šŸ™‚

Strawberry shortcakes (gluten-free; dairy-free; vegan)

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Strawberry shortcakes. Image: Kathryn Hawkins

Hello again. I hope you are all keeping well. Time for something sweet this week on my blog to celebrate the start of the soft fruit season here in central Scotland. The area I live in is well known for its soft fruit production. A couple of weeks ago, the first of the new season strawberries arrived in the shops, and very delicious they are too. Sweet with a slight acidic note, aromatic and fruity, they are one of the best soft fruits around.

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New season Scottish strawberries. Image: Kathryn Hawkins

What better way to enjoy them than with shortcakes and cream. I’ve been working on a thick vegan cream for a while. As much as I like coconut yogurt, sometimes you just don’t want the flavour dominating whatever you are eating. I am able to buy a pouring cream made from soya milk as well as various crĆŖme fraĆ®che-style non-dairy alternatives, but I haven’t been able to find anything that resembles whipped cream. What I have come up with I think makes a great alternative to any of the above.

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Ta dah! Image: Kathryn Hawkins

On with the recipe for the cream and shortcakes. Make the cream first because it needs time to cool and then chill to allow it to firm up. Ideally, start the day before for less faffing around. The shortcakes are best eaten freshly baked but do freeze fine.

Makes: 8 filled shortcakes

Ingredients

For the vegan cream:

  • 100ml readymade soya pouring cream
  • 40g white vegetable fat such as Trex or flavourless coconut oil (this needs to be a solid fat, not a margarine)
  • Ā¼ tsp xanthan gum
  • A few drops vanilla extract, optional

For the shortcakes:

  • 250g gluten-free plain flour blend
  • 4 tsp gluten-free baking powder
  • 80g dairy-free margarine
  • 40g caster sugar + extra to sprinkle
  • 1 tsp xanthan gum
  • approx. 80ml dairy-free milk (I use oat milk) + extra to glaze

To serve:

  • Strawberry jam
  • Fresh strawberries, hulled washed and sliced
  1. First make the cream. Pour the soya cream into a small heatproof bowl and add the fat. Place on top of a small saucepan of barely simmering water and leave to melt, stirring occasionally.
  2. Remove from the heat, mix well, then stir in the xanthan gum until completely blended. Leave to cool, stirring occasionally. The mixture thickens on cooling.
  3. When cold, have a taste and see if you like the flavour as it is. Otherwise add a few dropsĀ  of vanilla extract (or you might prefer a pinch of salt).Ā  Whisk for about a minute with an electric whisk, then cover and chill the cream for at least 2 hours. After this time, the cream should be the consistency of thick, spoonable yogurt. It will keep covered in the fridge for up to a week.

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Making thick vegan cream. Images: Kathryn Hawkins

  1. For the shortcakes, preheat the oven to 220Ā°C, 200Ā°C fan oven, gas 7. Lightly grease 8 muffin tins. Sieve the flour and baking powder into a bowl. Add the margarine and rub into the dry ingredients until well blended.
  2. Stir in the sugar and xanthan gum along with sufficient milk to bring the dough together in a soft ball. Turn on to the work top, dust with flour and knead lightly until smooth.
  3. Divide into 8 equal portions, form each into a ball and press into the muffin tins.
  4. Brush with a little more milk and sprinkle lightly with sugar. Bake for about 15 minutes until risen and lightly golden. Cool in the tin for 10 minutes then loosen and transfer the shortcakes to a wire rack to cool completely. Steps_1_to_6_showing_how_to_make_individual_shortcakes

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    How to make individual shortcakes. Images: Kathryn Hawkins

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    Cool the shortcakes on a wire rack. Image: Kathryn Hawkins

    Just before serving, slice the shortcakes in half and add a dollop of cream, jam and a few sliced berries. The shortcakes are also good simply spread with dairy-free margarine and jam.

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    Filling shortcakes with vegan cream, jam and sliced berries. Image: Kathryn Hawkins

    Here’s one I sampled earlier……..

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    Irresistible. Image: Kathryn Hawkins

    Until next time, I hope you have a good, safe and healthy few days. I look forward to posting again in a few days time šŸ™‚

Tutti frutti coconut bars (gluten-free; dairy-free; vegan)

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All fruits coconut bars. Image: Kathryn Hawkins

Hello again. Here in the UK, we are now in week 3 of lock-down, and whilst the weather has been wonderful this week and the garden has been very well attended to, I have also spent some time in the kitchen creating this week’s post.

I looked in the fridge at the weekend and noted a few bits and pieces that needed to be used up. The combination before me made me think of a sweet treat from yesteryear, Paradise Slice, which was a combination of dried fruit and sweet fudgy coconut mixture baked with a layer of chocolate underneath. And so, this week’s recipe was born.

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Paradise slice revisited. Image: Kathryn Hawkins

You can use any dried fruit you have in the fridge or cupboard – sultanas, raisins, dried apricot, cranberries will all work fine. I had the remnants of a bag of Trail Mix and some glacĆ© cherries to use up, and they have created a very colourful combination.

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A filling of candied papaya, mango, pineapple and cherries mixed with coconut. Image: Kathryn Hawkins

The original bake I remember contained eggs to bind the ingredients together, but in this recipe, I use a vegan meringue-style mixture which works very well and helps keep the coconut filling moist and pure white in colour. There are a few stages to the recipe, but if you haven’t got time to do it all in one go, you can bake the base first and then make the filling and topping later on. I hope you enjoy it.

Makes: 12 slices

Ingredients

For the base:

  • 100g white vegetable fat (such as Trex) or coconut oil, softened
  • 60g caster sugar
  • 175g gluten-free plain flour mix
  • 20g cocoa powder

For the filling and topping:

  • 90ml chickpea canning water
  • Ā¼ tsp cream of tartar
  • 75g caster sugar
  • Ā¼ tsp xanthan gum
  • 150g dried or candied fruit, chopped
  • 150g desiccated coconut
  • 1 tsp vanilla extract
  • 150g dark dairy-free chocolate
  1. First make the base. Grease and line a deep 20cm square tin. Beat together the fat and sugar until well blended and creamy. Sift the flour and cocoa on top and mix everything together well. Bring together with your hands to form a soft dough and then press into the bottom of the tin. Smooth with the back of a spoon, prick all over with a fork and chill for 30 minutes.
  2. Preheat the oven to 180Ā°C, 160Ā°C fan oven, gas 4. Bake the chocolate base for 20 minutes until just firm to the touch. Leave to cool, the cover until ready to make the filling.

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    Making the chocolate base. Images: Kathryn Hawkins
  3. For the filling, pour the canning water into a large grease-free bowl and whisk until foamy. Add the cream of tartar and continue whisking for a full 5 minutes.
  4. Gradually add the sugar, tablespoon at a time, whisking well in between, and then add the xanthan gum. Continue whisking for a further 2 minutes to make a thick, glossy meringue.
  5. Add the fruit, coconut and vanilla and gently mix everything together. Pile on top of the chocolate base, smooth the top. Bake at 170Ā°C, 150Ā°C, gas 3 for about 40 minutes until just firm to the touch, puffed up and lightly browned – cover the top with foil if it browns too quickly. Leave to cool in the tin – it will deflate on cooling.

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    Making the fruit and coconut filling. Images: Kathryn Hawkins
  6. When the coconut layer is cool, melt the chocolate and spread it over the top of the filling, right to the edges. Leave in a cool place for a few minutes until the chocolate is just about to set, then score with a sharp knife into 12 bars – it is important to do this before the chocolate sets otherwise, without scoring, the chocolate will shatter when you come to cut the bars through.
  7. Leave to set completely. Chill if necessary. Note: I have kept the bars quite large for easier cutting (and because I’m greedy!), but you can score the chocolate with 2 more lines and cut into 24 for small portions.
  8. To serve, carefully remove the cake from the tin and peel back the lining paper. Use a large sharp knife to cut through the chocolate, filling and base to make 12 bars – it is quite a crumbly mixture but a good blade should get through it easily.

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    Covering with chocolate and slicing. Images: Kathryn Hawkins

The slices keep well in a cake tin, but if the room temperature is warm, they are best stored in the fridge.

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A slice of paradise. Image: Kathryn Hawkins

That’s me for another week. My best wishes to you all until my next post. Keep healthy and stay safe šŸ™‚

Gujerati-style spiced vegetable cake

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Spiced vegetable cake. Image: Kathryn Hawkins

Hello again. It feels like a while since I posted a recipe. To be honest, I have been busy with work projects and haven’t had so much time to set aside for my blog. But I about toĀ  rectify that now with this week’s recipe, inspired by a Gujerati dish called “Handvo”. This is a savoury cake made with spices, grated vegetables and a flour made from rice and lentil or dahl. It reminds me of a savoury carrot cake.

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Lightly spiced and full of flavour. Image: Kathryn Hawkins

The cake is best eaten hot with a salad and some fruity chutney. I have eaten it cold, at room temperature, and it was still very tasty but the texture was a little drier. Something different for a picnic or packed lunch perhaps? You need to start the recipe the day before baking because you need to soak the flour and yogurt mixture overnight. After that, it’s all pretty straightforward.

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Vegetables and flavourings. Images: Kathryn Hawkins

The vegetable ingredients can be changed to suit personal preference. Carrots and ordinary potato work instead of sweet potato; chard or spring greens would make a good alternative to spinach; use pea instead of sweetcorn and leek instead of spring onion. The spices I use give a mellow flavour, so you may want experiment with others if you prefer something more robust. For a shortcut, you could replace the lot with a general purpose curry powder.

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A slice of savoury cake. Image: Kathryn Hawkins

Serves: 6-8

Ingredients

  • 115g gram flour
  • 115g white rice flour
  • 150g plant-based yogurt (I used coconut)
  • 115g grated raw sweet potato
  • 75g cooked sweetcorn kernels
  • 3 spring onions, finely chopped
  • 50g raw spinach, chopped
  • 2 tbsp freshly chopped coriander plus more for serving
  • 1 tsp dried chilli flakes
  • Ā¼ tsp asafoetida
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 75ml sunflower oil
  • 1 tsp each cumin and black onion seeds
  • 4 tsp sesame seeds
  1. Sieve the flours into a bowl and mix in the yogurt along with 100ml luke warm water until well blended and the consistency of thick batter. Cover and leave in a cool room temperature for about 12 hours.

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    Soaking the flours in yogurt and water. Images: Kathryn Hawkins
  2. The next day, preheat the oven to 240Ā°C, 220Ā°C fan oven, gas 9. Grease and line a 20cm spring-clip or loose-based cake tin.
  3. Add the vegetables, coriander, chilli, asafoetida, garlic, salt and sugar to the soaked cake batter and mix thoroughly.
  4. Heat the oil and fry the spice seeds gently until starting to pop then add to the cake mixture and mix well.
  5. Spoon into the prepared tin, smooth the top and sprinkle with sesame seeds. Bake for 20 minutes then reduce the oven temperature to 200Ā°C, 180Ā°C fan oven, gas 6, and cook for a further 35-40 minutes until firm to the touch and golden brown. Cool for 10 minutes before removing from the tin. Serve hot or cold with more coriander and salad.

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    Making and baking the cake batter. Images: Kathryn Hawkins

    I hope you enjoy the recipe. Have a good few days. It’s beginning to feel a little more spring-like here, but I expect I’ve put a damper on things now I’ve said that! See you again soon šŸ™‚

    Forkful_of_spiced_vegetable_cake
    A savoury cake with a texture a bit like carrot cake. Image: Kathryn Hawkins

Gingerbread cupcakes and cookies (gluten-free; dairy-free; vegan)

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Gingerbread cupcakes. Image: Kathryn Hawkins

Hello everyone. I have two lighthearted recipes for you this week. One for cake and one for cookies, and if you choose to, you can make either or both šŸ™‚

I don’t think there are many people who can resist aĀ  gingerbread man cookie. They look so cute for one thing and then there is the sweetness and the mellow spiciness of gingerbread itself. It is a perfect bake for this time of year with its warming and comforting aroma and flavour.

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Just waiting to be eaten. Image: Kathryn Hawkins

The gingerbread men cookies keep very well in an airtight container for over a week, and also freeze well. The cakes are best eaten within 24 hours, so you may want to ice a few at a time. After 24 hours, I find that the cake dries. The cake batter has a relatively low fat content compared to other cake recipes so the keeping qualities are reduced. No matter, the cakes and the frosting freeze fine too. By the way, the uniced cakes can be served warm as a pudding, just pop in the microwave for a few seconds and voila!

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Mini homemade gingerbread men cookies. Image: Kathryn Hawkins

On with the recipes. They are remarkably similar in ingredients and straightforward to make so I hope you enjoy making them šŸ™‚

Gingerbread men cookies

Makes: approx. 25

Ingredients:

  • 75g plain gluten-free flour blend (such as Doves’ Farm) + extra for dusting
  • Ā¼ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • Ā½ tsp ground mixed spice
  • 25g dairy-free margarine
  • 40g soft dark brown sugar
  • 25g golden or corn syrup
  • 1 tbsp white icing for decorating (I make mine simply with 2 tbsp icing sugar and a few drops of water)
  1. Line 2 baking trays with baking parchment. Sieve the flour, bicarbonate of soda and the spices into a bowl and rub in the margarine with your fingertips until well blended. Stir in the sugar.
  2. Make a well in the centre and add the syrup, then mix everything together well to make a softish, smooth dough.
  3. Lightly dust the work surface with a little more flour and roll out the dough to a thickness of about 3mm. Use a small gingerbread man cutter to cut out shapes, gathering and re-rolling the trimmings as necessary. My cutter is 6cm tall, and I made 25 cookies. Transfer to the baking trays and chill for 30 minutes.
  4. Preheat the oven to 190Ā°C, 170Ā°C fan oven, gas 5 and bake the cookies for about 10 minutes until firm and lightly golden. Transfer to a wire rack to cool.
  5. When cool, put the icing in a piping bag (no nozzle necessary). Snip off a tiny piece from the end and pipe features on each cookie. Leave for a few minutes to dry before storing in an airtight container.

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    Making, baking and decorating gingerbread men cookies. Images: Kathryn Hawkins

     

Gingerbread cupcakes

Makes: 12

Ingredients

  • 300g plain gluten-free flour blend
  • 20g gluten-free baking powder
  • 2 tsp ground ginger
  • 1 tsp ground mixed spice
  • 190g soft dark brown sugar
  • 2 pieces stem ginger, finely chopped (optional)
  • 75ml vegetable oil
  • 225ml plant-based milk (I used oat milk)

Lightly spiced frosting

  • 100g dairy-free margarine, softened
  • 200g icing sugar
  • 2 tsp ground ginger
  • Ā½ tsp ground mixed spice
  • 1 tbsp ginger wine or the syrup from stem ginger jar if using (optional)
  1. Preheat the oven to 180Ā°C, 160Ā°C fan oven, gas 4. Line 12 muffin or cupcake tins with paper cases. Sieve the flour, baking powder and spices into a bowl. Add the sugar and stem ginger if using. Mix everything together.
  2. Make a well in the centre and add the oil and milk. Gradually work the dry ingredients into the liquid and continue mixing until all the ingredients are well blended and make a smooth, thick batter.

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    Gingerbread cupcake batter. Images: Kathryn Hawkins
  3. Divide between the cases and bake for about 30 minutes until just firm to the touch – they do sink a little bit so don’t worry. Transfer to a wire rack to cool.
  4. For the frosting, put the margarine in a bowl and beat to make it smooth and glossy, then gradually sieve over the icing sugar, in small batches, mixing it in well after each addition, to make a smooth, soft and fluffy icing. Stir in the spices and ginger wine or syrup if using.
  5. Transfer to a piping bag fitted with a small closed star nozzle, and pipe a swirl on top of each cupcake. If you don’t fancy piping, simply smooth some frosting on top using a small palette knife.

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    Baking and decorating gingerbread cupcakes. Images: Kathryn Hawkins

    Just before serving, pop a gingerbread man cookie on top of each cupcake. The cookies will go soft if left on top of the cakes for more than half an hour, so best leave the arranging until the last minute to eat them at their crisp best.

    Have a good few days. Until next time, happy baking!

    Bite-out_of_gingerbread_cupcake_with_mini_gingerbread_man
    Love at first bite. Image: Kathryn Hawkins

The icing on the cake (gluten-free; dairy-free; vegan)

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Vegan and gluten-free, fruit cake for Christmas. Image: Kathryn Hawkins

Well, I admit, not quite “icing” on top of my Christmas cake this year, but a delicious layer of marzipan instead. If you’re not a fan of almond paste, then a layer of ready-to-roll white icing will do the trick just as well.

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Cherries and fresh herbs make a simple festive decoration. Image: Kathryn Hawkins

This is the sugar and spice fruit cake I made back in November – recipe here. It’s turned out ok and smells divine. I can’t wait to tuck in.

If you want to marzipan or ice the top of a cake, it’s quite straightforward. For an 18cm round cake like this one, you’ll need 250g marzipan or ready-to-roll icing for a reasonably thick layer. Knead it gently to soften a little (this will make it easier to roll), then dust the work top lightly with icing sugar and roll out the marzipan or icing to form a rough 19cm circle. Use the base of the tin that you cooked your cake in as a template to cut yourself a neat round.

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Making a marzipan round. Images: Kathryn Hawkins

Unwrap your cake, turn it upside down to give a smooth surface and brush with some smooth apricot jam – I like to add a splash of rum to the jam for an extra kick. Carefully transfer the marzipan or icing circle to the top of the cake and smooth it in place.

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Covering the cake. Images: Kathryn Hawkins

Now your cake is ready to decorate and tie with ribbon for a finishing touch. I have used glacĆ© cherries with fresh bay leaves and rosemary sprigs for a very simple yet festive decoration, but I’m sure you will have your own ideas.

This is my last post before Christmas. Thank you all for stopping by over the past 12 months and for your lovely comments. I hope you have a good time over the holidays and I send you my best wishes for a happy and healthy festive time. I look forward to posting again in the new year.

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Christmas on a plate. Image: Kathryn Hawkins

Sugar and spice fruit cake for Christmas (gluten-free; dairy-free; vegan)

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Getting ready for Christmas, gluten-free and vegan, this year’s Christmas fruit cake ready for wrapping and storing. Image: Kathryn Hawkins

In my kitchen, November marks the monthĀ that IĀ bakeĀ a fruit cake for Christmas. I love the fragrant spicy and citrusĀ aromasĀ wafting from the oven as the cake bakes. Utterly delicious.

MakingĀ a rich fruitĀ cake about 6 weeksĀ before Christmas allows theĀ spices chance to settle down, mellowĀ and improve before serving up over the festive season.

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Christmas cake fruit and flavourings. Images: Kathryn Hawkins

When it comes to fruit, I usually go with a mixture of dried vine fruits, chopped apricots and glacĆ© cherries. Orange and lemon rind and juice add some zest and zing. I always use dark brown sugar and treacle for richness and colour. I usually vary the spices, one year I did mostly ginger and mixed spice for a classic “gingerbread” flavour, but this time around I’ve used cinnamon andĀ allspice together with a classic mixed spice blend. I had white rum to use up this year, but most often I useĀ the dark version.

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Tin protection for prolonged baking. Image: Kathryn Hawkins

Fruit cakes do take a long time to cook, so you need to make sure the outside edges of the cake don’t over-cook. Double-line the sides of the tinĀ inside with baking parchmentĀ and then wrap the outside of the tin with a double layer of brown paper and secure with string. I also put a circle of brown paper in the bottom of the tin before adding a couple of circles of baking parchment on top.

It is worth checking the oven temperature manually before you start baking any cake but especially before one thatĀ needs long, slow cookingĀ – I always pop an oven thermometer in the oven before preheating to check the temperature is correct. My cooking time of 3 hours will produce a very moist and denseĀ cake,Ā but if you prefer something drier and more crumbly, extend the cooking time by 30 minutes up toĀ 1 hour.

On with the recipe. If you’ve never made a Christmas cake before IĀ understand thatĀ the list of ingredientsĀ will beĀ completely daunting, but this is a very straightforward recipe, so I hope I can tempt you to have a go.

Serves: 16

Ingredients

  • 900g mixed dried and glacĆ©Ā fruit such as raisins, sultanas, currants, chopped dried apricots, and cherries
  • Finely grated rind and juice 1 small lemon
  • Finely grated rind and juice 1 small orange
  • 100ml white or dark rum + 2 – 4 tbsp. extra for feeding
  • 225g coconut oil
  • 150g dark brown sugar
  • 2 tbsp black treacle
  • 40g chia seeds
  • 175g gluten-free plain flour blend
  • 100g ground almonds
  • 1 Ā½ tsp gluten-free baking powder
  • 1 tbsp. ground mixed spice
  • 2 tsp ground allspice
  • 2 tsp ground cinnamon
  • 2 tsp natural almond extract
  • 1 tbsp. natural vanilla extract
  1. Prepare a deep, 18cm round cake tin by double lining with baking parchment and brown paper – see above. Place on a baking tray.
  2. Put the fruit in a large saucepan with the citrus rind and juice, rum, coconut oil, sugar and treacle. Heat gently, stirring occasionally, until melted, then bring to the boil and simmer gently forĀ 2-3 minutes. Leave to cool for 30 minutes.

    Melting_ingredients_for_gluten-free_and_vegan_Christmas_cake
    Preparing the fruit mixture. Images: Kathryn Hawkins
  3. Preheat the oven to 150Ā°C, 130Ā°C fan oven, gas 2. Put the chia seeds in a bowl and add 125ml cold water. Stir and leave for 5 minutes to form a thick, gel-like mixture.

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    Making chia “egg”. Images: Kathryn Hawkins
  4. Transfer the fruit mixture to a large bowl and mix in the chia “egg”. Add the remaining ingredients and mix well to make sure that there are no pockets of flour. Transfer to the tin, smooth the top and bake for 3 hours – see notes above for longer cooking.
  5. Remove from the oven and skewer the top deeply all over. Spoon over 2 tbsp. rum, then leave the cake to cool completely in the tin.

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    Rum-soaked cake. Image: Kathryn Hawkins
  6. When the cake is completely cold, remove from the tin andĀ discard all the wrappings. Wrap well in fresh baking parchment or greaseproof paper and then either wrap tightly in foil or store in an air-tight container.

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    Wrapping and storing fruit cake for Christmas. Images: Kathryn Hawkins

    Keep the cake in a cool, dark, dry place for best results. If you want to give the cake a bit more of a kick you can feed it with more rum every 2 weeks. I find one more dose is fine for me. Avoid adding rum in the final few days before serving as it will not have time to mellow out and may spoil the overall flavour of the cake.

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    Feeding the cake. Image: Kathryn Hawkins

    To feed, simply unwrap the cake and spoon over another tablespoon of rum. Let it soak in completely before wrapping up again and ontinue storing until you are ready to ice the cake for Christmas. I’ll follow up this post next month with the unveiling of the finished cake.