Easter baking: hot cross muffins (gluten-free; dairy-free; vegan)

April 16, 2025April 16, 2025 ~ My virtually free-from kitchen ~ Leave a comment

Gluten-free_dairy-free_vegan_Easter_hot_cross_muffins — Happy Easter 2025! Image: Kathryn Hawkins

Hello again. Easter is finally upon us. It feels like it’s been a long wait this year. We have had a long spell of warm, dry and sunny weather here in the UK which has brought with it a glorious Spring, full of flowers and blossoms. The daffodils are going over now but they have put on a great show this year, but it is the primroses that have really stolen the show. The dry weather has meant that there have been fewer beasties around to dine out on their delicious petals.

Potted_garden_Daffodils_April_2025 — Daffodil assortment. Image: Kathryn Hawkins

Scottish_garden_primroses_April_2025 — April primroses. Image: Kathryn Hawkins

To celebrate the season, I have been baking. A twist on the yeasted fruit and spice buns which are traditional at this time of year, these muffins are easy to make and delicious served warm or cold. They freeze fine as well. I use a gluten-free bread flour which has xanthan gum added to it. Use a plain version if you prefer for a softer and more crumbly muffin.

Basket_of_gluten-free_vegan_Easter_muffins — Freshly baked and ready to serve. Image: Kathryn Hawkins

Single_gluten-free_vegan_Easter_muffin — Easter on a plate. Image: Kathryn Hawkins

I made my own cases. If you fancy having a go yourself, you will need 10 x 12-13cm squares baking paper and a bottle or jar that fits snuggly into a muffin tin. Line up the paper square over the muffin tin and push it in place using the end of the bottle. You may have to pleat and model the paper a little to make it fit the tin more neatly, but the weight of the cake mixture will hold it in place.

Making_muffin_cases — Homemade muffin cases. Images: Kathryn Hawkins

Makes 10:

Ingredients

1tbsp ground linseeds (flaxseeds)
225g gluten free bread flour
2tsp gluten free baking powder
1tso ground mixed spice
115g light soft brown sugar
175g currants or other chopped dried fruit
50g plant-based butter, melted
175ml plant-based milk (I used oat milk)
2tbsp carob or maple syrup
100g natural marzipan

1. Preheat the oven to 190°C, 170°C fan oven, Gas 5. Line 10 muffin tins with paper cases. Mix the linseeds with 3tbsp cold water and leave for 5 minutes to thicken slightly.

2. Sift the flour, baking powder and spice into a bowl and stir in the brown sugar and currants. Make a well in the centre.

3. Pour in the melted butter, milk and linseed mixture, then mix everything together to make a thick batter.

4. Divide between the cases, smooth the tops and bake for 30-35 minutes until risen and lightly golden. Transfer to a cooling rack and brush the tops with the syrup. Leave to cool for 15 minutes.

6_steps_showing_how_to_make_gluten-free_vegan_Easter_muffins — Easter muffin making. Images: Kathryn Hawkins

5. Meanwhile, lightly dust the work top with icing sugar and roll out the marzipan to a rectangle approx. 7 x 20xm. Cut into 20 thin strips.

6. Arrange the strips on top of each warm bun to form crosses. Serve the buns warm or leave to cool completely if preferred. Best eaten within 2 days of baking. Store in an airtight container or freeze when cold.

Making_marzipan_crosses_for_gluten-free_vegan_hot_cross_muffins — Marzipan crosses. Images: Kathryn Hawkins

Easter_2025_gluten-free_vegan_spiced_and_fruited_muffin — Too good to resist. Image: Kathryn Hawkins

Whatever you are doing this coming Easter weekend, I hope you have a lovely time. Until next month, I’ll leave you with this image of the first bluebells to open up in the garden. The sunshine has encouraged them to flower a few days earlier than usual. Happy Easter everyone 🙂

Scottish_garden_bluebells_April_2025 — Bluebells for Easter. Image: Kathryn Hawkins

Chocolate brownie candle cake (gluten-free; dairy-free; vegan)

October 27, 2024October 27, 2024 ~ My virtually free-from kitchen ~ Leave a comment

Chocolate_brownie_candle_cake_for_Halloween — Spooktacular cake. Image: Kathryn Hawkins

It’s almost the most spookiest time of the year, and to celebrate, I thought this recipe would make the perfect treat if you’re entertaining on 31st October. Layers of chocolate brownie mixture covered in marzipan, you could also serve it up as part of an edible table decoration for Christmas or New Year.

Gluten-free_dairy-free_vegan_chocolate_brownie_candle_cake_cut_in_half — The big chocolaty reveal. Image: Kathryn Hawkins

If you like the idea but time is short, you can use rounds of a readymade chocolate cake or chocolate Swiss roll. The brownie recipe alone is rich and delicious and makes a great bake by itself if you don’t want to make the candle. Time to bring on the cake recipe, I hope you like it 🙂

Serves: 8

Ingredients

100g free-from dark or plain chocolate
100g lightly salted plant butter
7tsp ground flax seed
125g caster sugar
1tsp natural vanilla extract
125g gluten-free plain flour blend
¼tsp xanthan gum
75g free-from chocolate frosting or apricot jam, softened
200g natural marzipan
50g free-from white chocolate
1 x tea-light candle

1. Grease and line an 18cm straight sided square cake tin. Melt the plain chocolate and butter together over a saucepan of barely simmering water. Remove from the water and leave to cool for 10 minutes.

2. Meanwhile, mix the ground flax seed with 110ml cold water and leave to stand for a few minutes until thickened. Preheat the oven to 180°C, 160°C fan, gas mark 4.

Melting_chocolate_and_making_flax_egg_for_gluten-free_dairy-free_vegan_chocolate_brownie — Preparing the ingredients for chocolate brownie. Images: Kathryn Hawkins

3. Stir the sugar and vanilla into the warm chocolate mixture, then mix in the flax “egg”. Add the flour and xanthan gum and mix well.

4. Spoon into the prepared tin and bake for about 45 minutes until the top looks papery and shiny and a skewer inserted into the centre comes out clean. Leave to cool in the tin before removing.

Mixing_gluten-free_dairy_free_vegan_chocolate_brownie_batter — Making and baking the brownie mix. Images: Kathryn Hawkins

5. Use an 8 to 8.5cm round cookie cutter to cut out 4 neat rounds from the brownie square. Use a small round cutter the same size as the tea-light candle holder (approx.3.5cm) and cut out the centre from one round. Keep the trimmings to make truffles or cake pops.

Cutting_and_shaping_a_freshly_cooked_square_of_gluten-free_dairy-free_vegan_chocolate_brownie — Cutting brownie rounds. Images: Kathryn Hawkins

6. Spread a little frosting or jam on each round and stack them neatly on top of each other, putting the cut out round on top.

Assembling_the_layers_of_chocolate_brownie_to_make_a_candle_shape — Assembling the candle. Images: Kathryn Hawkins

7. Measure the height and circumference of the brownie stack. My cake was 9.5cm tall, and 27cm round the middle.

8. Knead the marzipan to make it more pliable, then roll out to a thickness of about 0.5cm and a little larger than the cake dimensions, then trim to the size of your cake. Gather up the marzipan trimmings, re-roll and cut out a ring of marzipan using the same cutters as before, to fit the top of the cake.

Rolling_marzipan_to_cover_a_stack_of_chocolate_brownie_rounds — Covering brownie with marzipan. Images: Kathryn Hawkins

9. Spread the outside of the cake with a little more frosting or jam, then lay the cake on the marzipan and roll it up so that it is completely covered. Stand the cake upright and smooth the ends together. Spread the top with remaining frosting or jam and place the marzipan ring on top. Pop the candle holder inside. If the marzipan is a bit uneven, gently roll the cake back and forth on the work top to smooth.

Covering_chocolate_brownie_candle_cake_in_marzipan — Covering the brownie. Images: Kathryn Hawkins

10. Melt the white chocolate. Put the candle into the holder and carefully spoon warm chocolate round the top of the cake, letting it drip down the sides to resemble melting wax. Try and keep the edge of the candle holder free from chocolate so that you are able to remove it with ease when you want to slice the cake. Leave the cake in a cool place to set. To serve, put the cake on a heat resistant plate and light the candle.

Spooning_chocolate_wax_on_a_candle_cake — White chocolate candle wax. Images: Kathryn Hawkins

Candle_cake_alight — Cosy candle cake light. Image: Kathryn Hawkins

When you are ready to cut the cake, extinguish the flame and carefully remove the candle holder, remembering that the candle wax will be very hot – I used a pair of tweezers to grip the candle holder for easy removal. Cut the cake in half and then into smaller portions.

Chocolate_brownie_candle_cake_close-up — Brownie candle close-up. Image: Kathryn Hawkins

If you are celebrating this Hallowe’en, I hope you have a great time. I look forward to sharing some exciting news in my next post early in November. Until then, stay safe 😉

Simnel loaf cake (gluten-free; dairy-free; vegan)

March 27, 2024March 26, 2024 ~ My virtually free-from kitchen ~ 3 Comments

Gluten-free_dairy-free_vegan_Simnel_loaf_cake — Simnel loaf cake. Image: Kathryn Hawkins

Hello again. It’s nearly Easter which is one of my favourite times of the year. Lots of wonderful spring flowers everywhere with longer days and (usually) warmer temperatures. The garden is full of spring bulbs at the moment, and on a rare sunny day last week, I managed to capture some of them in all their bright and bold glory.

Scottish_garden_March_Daffodils_in_the_sunshine — Golden glow. Images: Kathryn Hawkins

My recipe this month is a bake, inspired by Easter and the season, it’s a no-fuss cake mix baked in a loaf tin, flavoured with Chai Masala mix and marzipan. You can use any regular spice mix but if you fancy the Chai blend, here’s a link to making your own from a previous Easter post of mine Chai masala biscuits for Easter (gluten-free, dairy-free, vegan)

Key_ingredients_for_Simnel_loaf_cake — Key ingredients and flavours. Images: Kathryn Hawkins

I used a white gluten-free bread flour for this recipe but you can use a standard blend and either add your own Xanthan gum or leave it out altogether. The raising agent is baking soda and the liquid is buttermilk which is quick and easy to make at the beginning of the recipe along with a flax egg.

Close-up_of_marzipan_layer_in_a_Simnel_loaf_cake — Marzipan centre. Image: Kathryn Hawkins

I have put a layer of grated golden marzipan running through the cake which you can leave out or replace with extra dried fruit pieces if you prefer. The flowers on top are also made from marzipan, but use coloured ready to roll icing if you prefer.

Slice_of_Easter_Simnel_loaf_cake — Easter baking in one slice. Image: Kathryn Hawkins

Serves: 8

Ingredients

5tsp fresh lemon juice
185ml plant milk (I used oat milk)
1tbsp ground flax seed (linseed)
200g golden marzipan
115g lightly salted plant butter, softened
150g light soft brown sugar
250g gluten-free white bread flour
¾tsp bicarbonate of soda
1½tsp Chai Masala or other ground spice mix
75g sultanas
Orange food colour gel
75g icing sugar

1. For the buttermilk, mix 2½tsp lemon juice into the plant milk and leave to stand for 15 minutes until thickened slightly. For the flax egg, mix the ground flax seed with 3tbsp water and leave for a few minutes to thicken.

2. Grate half the marzipan and set aside. Grease and line a 1kg loaf tin. Preheat the oven to 180°C, 160°C fan oven, gas 4.

3. Put the butter and sugar in a bowl and mix together until thick and creamy. Stir in the flax egg and then mix in the buttermilk – it will look a bit lumpy and separated at this stage.

Making_gluten-free_dairy-free_vegan_cake_batter — Making the batter. Images: Kathryn Hawkins

4. Stir in the flour, bicarbonate of soda, spice and sultanas and mix until everything is well blended and smooth.

5. Spoon half of the cake batter into the tin and smooth the surface. Sprinkle over the grated marzipan and spread the rest of the batter on top. Stand the tin on a baking tray and bake for about 1 hour 15 minutes until risen and firm to the touch – test the centre with a skewer to make sure it completely cooked. Cool in the tin for 30 minutes before removing and placing on a wire rack to cool completely.

Assembling_and_baking_Simnel_loaf_cake — Easter loaf ready for baking. Images: Kathryn Hawkins

5. While the loaf is cooling, make the decorations. Break off a small piece of the remaining marzipan and blend in a little orange food colour gel. I used a 4cm star cutter to make the outer yellow petals of the Daffodils, and a 1½cm flower shaped cutter to make the central orange petals.

6. Roll out the marzipan thinly and cut out stars and flower shapes. You should be able to make 12 of each. Transfer to a lined board until ready to decorate the cake.

Making_marzipan_Daffodils — Marzipan Daffodil decorations. Images: Kathryn Hawkins

7. For the icing, sift the icing sugar into a bowl. Add 2-2½tsp of the remaining lemon juice to make a spreadable consistency, then spread over the top of the cake, allowing it to drip down the sides. Arrange the marzipan flowers on top.

Uncut_Easter_Simnel_loaf_cake — Ready for slicing. Image: Kathryn Hawkins

The cake keeps well, and improves in flavour and texture if you make it at least 24 hours before decorating and serving. Store in an airtight container once decorated.

I hope you have a good Easter weekend and enjoy some spring sunshine whatever you are doing. Until next time, thanks for stopping by 🙂

Raspberry and almond pastries (gluten-free; dairy-free; vegan)

April 15, 2023April 15, 2023 ~ My virtually free-from kitchen ~ 7 Comments

Homemade_gluten-free_dairy-free_vegan_rough_puff_pastry_raspbery_and_almond_pastries — Homemade raspberry and almond pastries. Image: Kathryn Hawkins

Hello again. I hope you have had a good Easter holiday. I had intended to post this recipe before the holidays began, but time ran away with me. I have had a few days away visiting family and friends, and now I’m back home and ready to post again.

Close-up_of_gluten-free_dairy-free_vegan_raspberry_and_almond_pastries — Up close on raspberry and almond pastries. Image: Kathryn Hawkins

One of my first blog posts was a recipe for gluten-free rough puff pastry. It has had many hits but I am always looking for ways to tweak the recipe. Here’s the original if you are a newcomer to my blog: Gluten-free rough puff pastry (with dairy-free & vegan variation) The latest version of the recipe uses my favourite combination of gluten-free flours and also adds psyllium husk to the dough. The latter makes a much more silky dough which is very much easier to roll and shape. If you don’t have the individual flours, just use a ready blended plain flour. I also use all plant butter in this version. However, whilst the dough is quite puffy and light, it has lost some of the flakiness of the original recipe. I guess it’s up to personal taste which version you prefer and for what purpose you want to use it.

Gluten-free_dairy_free_vegan_raspberry_and_almond_pastries_dusted_with_icing_sugar — Pastries with a light dusting of sugar. Image: Kathryn Hawkins

The pastries tasted pretty good though despite the lack of pastry layers. The texture of this latest pastry is crisp and chewy, and I am pleased with the flavour. If you do compare the 2 recipes yourself, let me know what you think, and which you prefer. By the way, the recipe makes twice as much pastry you need for making 4 pastries so you can freeze the other half to make something else at a later date.

Makes: approx. 625g pastry. Use half the pastry quantity to make 4 pastries

Ingredients

For the pastry dough:

70g cornflour (corn starch)
60g tapioca flour
60g white rice flour
60g glutinous rice flour
½tsp salt
2tsp psyllium husk powder
150g plant butter, cut into small pieces

For the pastries:

100g marzipan
60g raspberry jam
1tbsp oatmilk
1tsp carob syrup
20g flaked almonds
Icing sugar to dust
Fresh raspberries to serve

1.Put all flours in a large mixing bowl with the salt and psyllium husk powder, and mix together until well blended. Stir the butter into the flour to coat each piece in flour.

2. Gradually stir in between 260-275ml cold water until the mixture comes together to make a soft, very lumpy dough. Turn out on to a lightly floured work surface and roll the dough into a flat, roughly rectangular shape approx. 35cm x 12cm.

Gluten-free_flour_mix_and_psyllium_husk_with_plant_butter_pastry_dough — Pastry ingredients and making the dough. Images: Kathryn Hawkins

3. Now the rolling and folding begins. The aim is to consistently roll out the pastry to the same dimensions, and then to fold it, turn it and seal it in the same way each time; this is how the pastry layers form. Fold the top one third of the pastry down and the bottom one third up and over the top pastry; twist the pastry round so that the open edge is facing to the right, and gently press the 3 open edges of the pastry together with the rolling pin.

4. Repeat this rolling, folding, turning and sealing 3 more times and then chill the pastry for 30 minutes. The mixture will be sticky but try to refrain from dusting with too much flour as this will dry the texture of the pastry.

5. After chilling, repeat the rolling, folding, turning and sealing another 3 times, working the pastry each time in the same direction. You should now begin to feel that the fat is more blended into the flour. Chill the pastry for a further 30 minutes.

6. Repeat the process 3 more times and you should see that the fat pieces have practically disappeared. Wrap and chill for at least 1 hour before using. From start to finish, you should aim to roll and fold the pastry 10 times.

7. Cut the pastry in half, and use half to make the pastries – wrap and freeze the other half for later use. Roll out the pastry to make a 24cm square. Trim the edges as necessary.

Rolling_and_folding_gluten-free_vegan_rough_puff_pastry — Rolling and folding rough puff pastry. Images: Kathryn Hawkins

8. Cut the pastry into 4. Working on 1 square at a time, starting cutting 1cm inside the edge of one side as if about to cut out an inner square. Just before you reach the centre point, leave a 1cm space of uncut pastry then continue the cutting down the rest of the side. Repeat this cutting on the other 3 sides, and then cut the other pastry squares in the same way.

9. Knead the marzipan; cut into 4 and shape each piece into a small round to fit in the centre of each square. Top with jam. Bring the corners together in the centre of the pastry.

Gluten-free_dairy-free_vegan_rough_puff_pastry_being_shaped_into_individual_raspbery_and_almond_pastries — Shaping the pastries. Images: Kathryn Hawkins

10. Place on a lined baking tray. Chill for at least 1hr before baking.

11. When ready to cook, preheat the oven to 220°C, 200°C fan oven, gas 7. Mix the milk and syrup together and glaze the pastries. Sprinkle with flaked almonds and bake for about 20 minutes until risen and lightly golden. Dust with icing sugar and serve warm.

Glazing_baking_and)serving_gluten-free_dairy_free_vegan_raspberry_and_almond_pastries — Glazing, sprinkling, baking and dusting. Images: Kathryn Hawkins

Single_serving_of_gluten-free_dairy-free_vegan_raspberry_and_almond_pastries — Single pastry. Images: Kathryn Hawkins

I hope you enjoy the pastries. It is a bit of a long recipe this week, but if you do have the time, the pastries certainly make a lovely treat. As the for pastry update, my jury is out on which version I prefer but I will keep adapting and reposting any progress I make. Until next time, take care and best wishes 🙂

Burns Night 2023 – Clootie dumpling truffles (gluten-free; dairy-free; vegan)

January 21, 2023January 21, 2023 ~ My virtually free-from kitchen ~ Leave a comment

It’s that time of year again when the Scottish nation gathers together to celebrate the birth of the poet Robert ‘Rabbie’ Burns. The celebration comes exactly one month after Christmas Day and it is a great way to help beat the January blues.

Over the years on my blog, I have posted several recipes which are traditionally served at this time of the year. Proper comfort food, guaranteed to warm you up on a cold day. This year, my recipe is very simple and combines a traditional Scottish pudding with a favourite sweet chocolate treat.

Gluten-free_and_vegan_Scottish_clootie_dumpling_for_burns_night_2023 — Homemade clootie dumpling. Images: Kathryn Hawkins

Last year I posted a recipe for a homemade clootie dumpling which you can find here Clootie dumpling (gluten-free; dairy-free; vegan). My recipe this week uses this traditional Scottish pudding as a base. You can use a light fruit cake mixed with a little oatmeal instead if you prefer.

I flavoured my truffles with chopped stem ginger and ginger wine but ground spices and ginger syrup or orange juice will work fine as alternatives. The truffle mixture is simply wrapped in small rounds of marzipan or use a thin layer of ready-to-roll icing if you prefer.

Inside_a_clootie_dumpling_truffle — Clootie truffles and ginger wine. Image: Kathryn Hawkins

So here’s the recipe. You can also use the same mix to make small haggis-shaped truffles.

Makes: 8

Ingredients

125g free-from clootie dumpling crumbs (or use 100g free-from light fruit cake crumbs combined with 25g toasted gluten-free oatmeal)
25g stem ginger, finely chopped
100g vegan dark chocolate, melted
2tbsp ginger wine, ginger syrup or orange juice
240g natural marzipan

1. Put the crumbs and ginger in a bowl and bind together with the melted chocolate and wine, syrup or juice. Form into 8 balls and chill for about 1hr until firm.

2. Divide the marzipan into 8 equal pieces and roll out thinly to make rounds large enough to encase each truffle. Scrunch together at the top to give the cloth effect. Tie with twine or ribbon if liked. Keep in a cool place or the fridge until ready to serve.

Making_clootie_dumpling_truffles — Clootie dumpling truffle steps. Images: Kathryn Hawkins

To make haggis truffles instead, divide into 10 portions and shape into small sausage lengths. You’ll need 300g marzipan to roll out into rounds and wrap around each one. Scrunch the marzipan at each end to give the classic haggis shape.

Mini_chocolate_haggis_truffles — Same mixture, different shape. Images: Kathryn Hawkins

For easy reference, here are a few links to other recipe posts for traditional Scottish dishes with a free-from twist to serve up on January 25th:

Vegan haggis (dairy-free; gluten-free variation)

Mixed root “stovies” (gluten-free; dairy-free; vegan)

Rumbledethumps (gluten-free; dairy-free & vegan alternatives)

Tattie scones (gluten-free; dairy-free; vegan)For Burns Night,

Scottish shortbread (gluten-free; dairy-free; vegan)

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

Chocolate Haggis for a Burns Night supper (gluten-free, dairy-free, vegan)

Gingerbread tablet for Burns Night 2022 (gluten-free; dairy-free; vegan)

That’s all from me this week. Until next time, thanks for stopping by and I hope you have a good few days ahead.

My last minute Simnel Cake (gluten-free; dairy-free; vegan)

April 15, 2022April 15, 2022 ~ My virtually free-from kitchen ~ Leave a comment

Simnel_cake_for_Easter_2022_decorated_with_eggs_and_primroses — Happy Easter 2022. Image: Kathryn Hawkins

Happy Easter everyone. I hope you have a good Easter holiday. I’ve had a busy few weeks so Easter has crept up on me and caught me ill-prepared this year. Even though I am having a quiet one at home, I still wanted to do something to mark the occasion. Having no time to bake afresh, I set to this afternoon and transformed my stored and completely forgotten Christmas cake into a Simnel cake, ready to serve this weekend. And very successful it was to.

Last_minute_cake_for_Easter — Last minute Easter cake. Image: Kathryn Hawkins

If you fancy having a go yourself, this is what I did.

Step_by_step_guide_to_decorating_a_Simnel_cake — Transforming Christmas into Easter. Images: Kathryn Hawkins

Slice a 20cm gluten-free, dairy-free, vegan fruit cake in half and brush both sides with a little apricot jam. Roll out 200g marzipan to fit the cake and place on one half.

Sandwich together with the other piece of cake. Turn the cake upside down and brush with more jam. Roll out a further 200g marzipan to fit the top. I embossed the top using an engraved rolling pin before laying on top of the cake.

Roll 11 x 15g marzipan balls for the top of the cake and either brown lightly under the grill or with a kitchen blow torch. Arrange on top of the cake and serve decorated with mini eggs and fresh primroses.

Close-up_of_homemade_Simnel_Cake — My Cheat’s Simnel cake close-up. Image: Kathryn Hawkins

Slice_of_homemade_Simnel_Cake — Easter in a slice. Image: Kathryn Hawkins

Until next time, enjoy the colours and flavours of this wonderful season. See you again soon 🙂

Small_vase_of_fresh_primroses — Easter primroses from my garden. Image: Kathryn Hawkins

Just peachy: Peach and almond bake (gluten-free; dairy-free, vegan)

September 16, 2021September 16, 2021 ~ My virtually free-from kitchen ~ 4 Comments

Peach_and_almond_bake_freshly_cooked — Fresh out of the oven. Image: Kathryn Hawkins

Hello everyone. I hope life is treating you well. Time for a foodie post this week, and something to celebrate the fabulous fruit around at the moment. I picked Victoria plums from the garden last weekend and have been busy making compote and jam, and it won’t be long now until the apples and pears are ripe and ready. One of the most delicious fruits I have eaten recently have been fresh peaches (sadly not homegrown). As well as enjoying them just as they are in all their juicy-sweet deliciousness, I made this bake which I thought to share with you.

Fresh_peach_still-life — Just peaches. Image: Kathryn Hawkins

The bake will work with other seasonal fruits like plums and greengages – you’ll just need to adjust the sweetness accordingly. As well as adding flaked almonds to the topping, I have added my beloved marzipan but this can be left out and sweeten the topping with sugar instead. If you’re not an almond fan, try pecans or toasted hazelnuts and maple syrup, and add finely grated orange rind or vanilla extract for extra flavour.

Fresh_peach_halves_and_slices_with_lemon_juice — Preparing fresh peaches. Images: Kathryn Hawkins

I did struggle a bit to remove the stones from the fruit as they were a little bit soft, so slightly less ripe work better for neat slices. I add lemon juice to the slices before sweetening as I find that peaches often discolour when cooked.

Overhead_and_scooped_out_peach_and_almond_bake — Looking peachy. Image: Kathryn Hawkins

Serves: 6

Ingredients

6 firm to ripe peaches
Juice of 1 lemon
2 tbsp caster sugar
1 tbsp cornflour (cornstarch)

For the topping:

150g gluten-free plain flour blend
75g dairy-free block margarine (or butter), cut into pieces
A pinch of salt
75g marzipan, grated
50g toasted flaked almonds
15g chopped pistachios

1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Wash and pat dry the peaches, then cut in half and remove the stones. Cut into thick slices and place in a baking dish. Toss in the lemon juice to help prevent browning. Set aside.

2. For the topping, put the flour in a bowl and add the margarine and salt. Rub the margarine into the flour until well blended. Stir in the marzipan making sure it is well distributed and then stir in the flaked almonds.

6_steps_to_making_the_almond_topping_for_peach_and_almond_bake — Almond topping preparation. Images: Kathryn Hawkins

3. Mix the sugar and cornflour (cornstarch) into the peaches and sprinkle the topping over the fruit. Put the dish on a baking tray and bake for 30-35 minutes until lightly golden. Best served warm, sprinkled with pistachios.

Prepared_peaches_and_peaches_with_almond_topping — Peaches and almond topping. Images: Kathryn Hawkins

Serving_of_peach_and_almond_bake — Inside peach and almond bake. Images: Kathryn Hawkins

That’s all for another week. I hope enjoy the recipe and I look forward to posting again in a few days time. Until then, take care and stay safe 🙂

April rhubarb – 2 easy recipes (gluten-free; dairy-free; vegan)

April 25, 2021April 25, 2021 ~ My virtually free-from kitchen ~ Leave a comment

Home-grown_rhubarb_plant_ready_for_picking — Spring rhubarb ready for harvest. Image: Kathryn Hawkins

Hello again. I hope you have been enjoying some good weather these past few days. At last we are enjoying frost-free nights and blue-sky days. Long may it last!

Fresh_rhubarb_stalks_picked_in_April — My first rhubarb pickings, April 2021. Image: Kathryn Hawkins

I have been able to pick my first few stalks of rhubarb. I didn’t force any plants this year, so I was delighted to find 5 stems ready for picking so early on in the season.

The week before this rhubarb was ready, I used up my last bag of frozen rhubarb from last summer. I combined it with some frozen ripe bananas I keep in the freezer for making loaf cakes and made a compote. It’s not the best-looking mixture you’ll come across but it tasted great. The sweetness of the banana helped to reduce the sugar content.

3_images_to_show_the_making_of_frozen_rhubarb_and_banana_compote — Preparing frozen rhubarb and banana compote. Images: Kathryn Hawkins

I put 450g frozen rhubarb in a saucepan with 230g frozen very ripe banana and cooked them over a low heat with the lid on for about 30 minutes until they had thawed and become very soft. Mix together until well combined. I added 4 tbsp white sugar gradually. Taste and sweeten in small amounts to keep sugar content to a minimum. Best eaten cold for maximum flavour – it makes a lovely breakfast bowl with homemade coconut granola and coconut yogurt. You could make this with fresh rhubarb and ripe bananas, and simply reduce the cooking time.

Cereal_bowl_of_granola_with_coconut_yogurt_and_homemade_rhubarb_and_banana_compote — Rhubarb and banana compote breakfast bowl. Image: Kathryn Hawkins

My second recipe is something I cooked up using the new season’s rhubarb. It is made from a very simple combination of ingredients I had in the fridge and freezer, and is something I was able to put together quickly.

Home-grown_April-picked_fresh_rhubarb_stalks — April rhubarb stems. Images: Kathryn Hawkins

Roll out 300g gluten-free rough puff or puff pastry (or you can use shortcrust if you prefer) to an approximate 25cm square. Trim to neaten the edges, and then keep the trimmings for decoration. Knead and roll 150g natural marzipan to an oblong about 8cm wide and place down the middle of the pastry. Top with 200g chopped fresh rhubarb (cut into 3cm long pieces) and spoon over 100g raspberry jam.

6_step_images_to_making_rhubarb_and_marzipan_plait — Rhubarb plait preparation. Images: Kathryn Hawkins

Cut about 10 strips either side of the rhubarb, brush with a little dairy-free milk and fold over the top of the fruit, pressing together gently to seal together. Press the pastry at both ends together in order to seal the marzipan and fruit within.

Transfer to a lined baking tray, brush all over with 1 tbsp dairy-free milk mixed with 1 tbsp maple syrup. Decorate with any trimmings and brush these before baking in a preheated oven at 200°C, 180°C fan oven, gas 6 for about 40 minutes until lightly golden and crisp. Best served warm. Serves: 6

Freshly_baked_and_cut_rhubarb_and_marzipan_plait — Rhubarb and marzipan plait. Images: Kathryn Hawkins

That’s me for another week. I have a busy few days ahead of me now so it will next month before I get to post again. Until then, take care, keep safe, and enjoy the spring sunshine 🙂

Chocolate cake with an unlikely ingredient (gluten-free; dairy-free; vegan)

April 2, 2021April 2, 2021 ~ My virtually free-from kitchen ~ 4 Comments

Chocolate_Easter_cake_with_unusual_ingredient — One serious chocolate cake. Image: Kathryn Hawkins

Happy Easter! I hope the sun is shining where you are this holiday weekend. I had intended to post this feature a little ahead of the weekend but time has run away with me this week. Actually, to be completely honest, I was ready to post it yesterday until I realised what the date was, and given the unusual ingredient, I thought that my recipe might not be taken seriously. So, here we are at the end of the week, and I’m ready to reveal all 🙂

Overhead_image_of_chocolate_Easter_cake — Easter on a plate. Image: Kathryn Hawkins

This is one of the easiest chocolate cake batter recipes you will come across, so even if you don’t have the time to make the chocolate ganache and other finishing touches, do keep the cake batter recipe for trying at a later date with your own icing and decorations. What makes this cake batter a bit alternative is the addition of plain vegan mayonnaise. But, it’s not that weird an addition when you think about it, mayonnaise is just an amalgam of fat and liquid which are 2 of the main ingredients in a cake batter.

Bottle_of_vegan_mayonnaise — The unlikely cake ingredient. Image: Kathryn Hawkins

However, I must emphasise the word “plain”. Please do check the ingredient list for mustard and/or garlic or anything else highly flavoured i.e. choose a mayonnaise with the least amount of flavouring possible. Taste the mayonnaise before you add it to the other ingredients, just to make sure. If you’re not vegan, a plain egg-based mayonnaise will work as well. The same goes for anyone who is not gluten-free, you can use ordinary plain white wheat flour.

Slice_of_Easter_chocolate_cake_2021 — A very chocolaty slice. Image: Kathryn Hawkins

Because it’s Easter and I love marzipan, I have added an additional layer of chocolate marzipan before the ganache gets poured over, and I used some more to make the decorations. If you don’t like marzipan just pour the ganache directly over the cake, and decorate with readymade chocolate decorations. Or you add cocoa powder to ready-to-roll (fondant) white icing in the same way as in the recipe below, and use this to make flowers and eggs instead.

Close-up_of_chocolate_marzipan_eggs — Chocolate marzipan eggs. Image: Kathryn Hawkins

The cake is deliciously rich, moist and flavoursome. It freezes well if you have any left. Once cut, it is best stored in the fridge or at a cool room temperature for up to 5 days. I hope you enjoy it.

Serves: 10-12

Ingredients

140g gluten free plain flour blend

65g cocoa powder plus extra for dusting

17g gluten-free baking powder

¼ tsp xanthan gum (optional but it does help hold the crumb together)

65g ground almonds

175g soft light brown sugar

190g plain vegan mayonnaise

2 tsp vanilla extract

300g marzipan

2 tbsp smooth apricot jam

250g dairy free dark chocolate (I use 54% cocoa chocolate but use darker if preferred)

125g plant-based block margarine

1. Grease and line a deep 20cm round tin. Put the flour, 50g cocoa, baking powder, xanthan gum and almonds in a bowl and mix together until well blended. Stir in the sugar, and crush any lumps.

2. Make a well in the centre, and add 175ml cold water and the mayonnaise, then beat everything together until smooth and thoroughly blended. Spoon into the tin, smooth the top and put the tin on a baking tray.

3. Bake for about 1hr to 1hr 10 minutes until risen and firm to the touch – test the centre with a skewer, if it comes out clean, the cake is cooked. Leave for 10 minutes before turning on to a wire rack to cool completely. The cake may sink slightly in the middle. When the cake is cold, turn it upside down and peel away the lining paper.

Steps_1_to_6_making_Easter_chocolate_cake_with_unusual_ingredient

3_steps_showing_the_baked_chocolate_cake — Chocolate cake preparation. Images: Kathryn Hawkins

4. While the cake is cooling, make the marzipan. Knead the marzipan a few times to soften it. Flatten slightly then add 1tsp of the remaining cocoa powder. Fold the marzipan over the cocoa and keep kneading until the cocoa is distributed evenly in the marzipan. Repeat the process, adding the cocoa gradually, until it is used up.

5. Cut off a 75g piece and put to one side. Lightly dust the work top with more cocoa powder and roll out the remaining marzipan to fit the top of the cake. I use the tin base as a template to cut out a neat circle.

6. Brush the cake with apricot jam and sit the marzipan circle on top. Any marzipan trimmings can be added to the reserved piece and used to make decorations.

Making_and_using_chocolate_marzipan — Chocolate marzipan preparation. Images: Kathryn Hawkins

7. For the ganache, break up the chocolate and place in a saucepan with the margarine and 50ml water. Heat gently, stirring, until melted together. Remove from the heat, stir well, then leave to cool for about 20-30 minutes. You want the mixture to thicken sufficiently so that it doesn’t run straight off the cake when you pour it over.

8. Once thickened, sit the cake and wire rack over a tray or board. Slowly pour the ganache over the top of the cake from the middle, in a thin stream. If you want a completely smooth finish, continue pouring so that the ganache floods down the sides of the cake to coat them. Alternatively, pour and spread for a more textured appearance. Any ganache that sets on the tray underneath can be scooped up and remelted.

4_steps_showing_making_and_using_chocolate_ganache — Chocolate ganache preparation. Images: Kathryn Hawkins

Once the cake is covered, the ganache will set quite firmly if chilled, then you can prise the cake from the rack. If you have a cool kitchen, leave the cake to set naturally; the ganache will be slightly softer and it will be easier to remove it from the rack. Make the decorations while the cake is setting and then all you have to do is decorate the cake, serve it up and take in all the praise 🙂

Covering_a_chocolate_cake_with_dark_chocolate_ganache — Covering the cake. Image: Kathryn Hawkins

Have a good Easter break and see you again soon.

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

August 9, 2020August 9, 2020 ~ My virtually free-from kitchen ~ 8 Comments

Fresh_raspberry_and_pistachio_nut_cake_with_crumble_top — 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.

Homegrown_Scottish_raspberries_first_half_of_July_2020

Second_half_of_July_2020_home-grown_raspberries — 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.

Glen_Ample_raspberry_canes_covered_in_fleece_ and_post-harvest — 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!

Multiple_images_of_fresh_raspberry_compote_raspberry_jam_frozen_raspberries_and_raspberry_vinegar — 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.

Raspberry_and_pistachio_crumble_cake_overhead_and_side_on — 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

Preheat the oven to 180°C, 160°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.
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.
Making the crumble and assembling the cake. Images: Kathryn Hawkins
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.
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.
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.

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

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