in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days Ingredients Serves: 12 250g plain chocolate, chopped 1 1/2 (400g) tins chick peas, rinsed and drained 4 eggs 150g caster sugar 1/2 tsp gluten free baking powder 1 tbsp icing sugar Method Prep: 15min › Cook: 40min › Extra time: 15min › Ready in: 1hr10min
Preheat the oven to 180 C / Gas mark 4. Grease a 23cm round cake tin, line with parchment and then grease again.
Place the chocolate into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake tin.
Bake for 40 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool in the tin on a wire rack for 10 to 15 minutes before turning out onto a serving plate. Dust with icing sugar just before serving. Ingredients Serves: 6 260g peanut butter 200g caster sugar 1 egg Method Prep: 15min › Cook: Ready in: 23min Preheat oven 8min › to 180 C / Gas 4. Line baking trays with baking parchment.
Combine the peanut butter, sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking tray. Flatten the tops with a fork.
Bake cookies in preheated oven for 6 to 8 minutes. Try not to overbake - these cookies are best when
they are still soft and barely brown on the bottom.
Let cookies cool for 5 minutes before serving. Ingredients Serves: 6 100g cornflour 160g white rice flour 8 tbsps pure icing sugar or caster sugar (whichever you prefer) 175g butter, softened Method Prep: 15min › Cook: 20min › Extra time: 1hr chilling › Ready in: 1hr35min
Sift cornflour, sugar and rice flour together in a medium-large bowl.
Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned. Biscuit Base 125g gluten-free flour 75g desiccated coconut 125g butter, melted 100g caster sugar 1 heaped tbsp unsweetened cocoa powder Icing 120g icing sugar 1 heaped tbsp unsweetened cocoa powder hot water as needed Method Prep: 20min › Cook: 10min › Ready in: 30min Preheat oven to 180 C / Gas 4. For the base: Mix together flour, coconut, butter, sugar and cocoa powder. Press into a baking tray. Bake in preheated oven for 10 minutes. Let cool. Meanwhile, make the icing. Mix together icing sugar and cocoa with just enough water to make a drizzly icing. Drizzle, then spread over the biscuit base. Let set, then slice and hide. Ingredients Makes: 18 25g gluten-free porridge oats 40g mixed pumpkin, sunflower & flax seeds 155g Dove's® gluten-free plain flour 50g soft brown sugar 1/4 tsp salt 1 tbsp gluten-free bakingpowder 2 tbsps margarine (dairy-free if desired) 2 tbsps milk (cow's, soya
or rice) Method Prep: 15min › Cook: 15min › Ready in: 30min
Preheat the oven to 200 C / Gas 6. Line 2 baking trays with baking parchment.
Put the porridge and mixed seeds into a food processor and whizz until quite fine.
Add the flour, sugar, salt, baking powder and margarine and whizz until well mixed.
Add the milk and whizz again until mixture starts to come together. Don't worry if it looks a little dry - remove from processor and knead well on a floured board.
If mixture is really too dry, add a little more milk but don't over-wet it.
Roll out to about 3mm (1•8 inch) thick and cut into rounds. Lift carefully onto baking tray using a spatula, prick with a fork.
Bake until lightly golden, about 15 minutes.