Gluten free

Costa Levante News - - WINE & DINE -

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.

Newspapers in English

Newspapers from Spain

© PressReader. All rights reserved.