Wheat Free White Chocolate Chip Cookies

There have been a few dramas in the kitchen in the past few weeks – the brand new kitchenaid breaking for starters! Its currently off getting repaired somewhere and by the time it gets back it will actually have been for repairs for longer than I’ve actually owned it! Typical!

In the mean time, I have (begrudgingly) gone back to my recent days of doing everything by hand. Fingers crossed my kitchenaid will be back and fully functioning soon!

Now, down to the baking. I’ve been making more and more wheat free and gluten free recipes recently as my Mum is wheat intolerant and it doesn’t entirely agree with my Sister either. I’ve actually got a few recipes ready to post up, but decided to go with this one today as I’ve just finished munching on the lot.

Wheat Free White Chocolate Chip Cookies

(from www.wheat-free.org)

  • 115g butter
  • 50g granulated sugar
  • 75g brown sugar ( I used dark brown, but light brown should be fine too)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 165g rice flour (I used brown rice flour, but white can be used)
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 150g white chocolate (in chunks, I used broken up Milkybar buttons)
Makes 15

1. Preheat the oven to 180°C. In a bowl, cream together the butter and the two sugars.

2. Beat in the egg and the vanilla extract.

3. Sieve in the rice flour, cocoa powder, soda and baking powder and mix together.

4. Fold in the chocolate chunks. Take spoonfuls of the dough and place evenly on your baking paper lined tray. The cookies will spread an inch or so in the oven so leave some space between cookies.

5. Put in the oven for 12-14 mins. Leave to cool for a few minutes before cooling fully on a wire rack (or at least before stuffing in your mouth!).

Just a quick note on my food photography – this is actually using natural light for once, but in the only place in my flat that gets it, that is, the window sill. Not the best studio I’ll be honest!

Gluten Free Sticky Toffee Pudding

I realised a while ago that I hadn’t posted in some time, but for some reason I was waiting for a really good recipe to spur me on. Yesterday I discovered the most perfect Brownie recipe and I knew I had to post it. Unfortunately for you, I haven’t taken a decent picture of them yet, so for now I shall reveal my gluten free adaptation of Jamie Oliver’s Sticky Toffee Pudding.

My brother, Christian, came back from his GRSP year in Georgia last week and I asked him what he wanted me to make him for dessert on his first night back. I was shocked and appalled to hear that he’d had enough junk food and didn’t fancy anything. Wha?! Didn’t he even fancy something traditionally british, like sticky toffee pudding?! Well it turned out that yes, yes he did fancy sticky toffee pudding. So then I had to go and find a recipe to attempt, as I’d never actually made it before…whoops!

As I was at my parents house, I decided to go for a gluten free option, as my Mum is allergic to wheat, and my sister tries to avoid it too. I decided to adapt Jamie Oliver’s recipe from his website and it was pretty good! Its more cakey than pudding-y, but with plenty of toffee sauce and vanilla ice cream, it is pretty damn tasty.

Gluten Free Sticky Toffee Pudding

Adapted from: http://www.jamieoliver.com/recipes/other-recipes/sticky-toffee-pudding

• 225g dried dates (fresh are used in the original recipe)
• 1 teaspoon bicarbonate of soda
• 85g unsalted softened butter
• 170g caster sugar
• 3 large free-range eggs
• 170g gluten free self-raising flour (I used Doves)
• ¼ teaspoon ground mixed spice
• ¼ teaspoon ground cinnamon
• 2 tablespoons natural yoghurt

for the toffee sauce
• 115g unsalted butter
• 115g light brown sugar
• 140ml double cream

1.Preheat oven to 180ºC. Soak dates in 200ml boiling water with bicarbonate of soda. Stand for a few minutes and then drain. Put the dates into a food processor and blend to a paste.

2. Cream the butter and sugar in a bowl, then add the eggs, flour, mixed spice, and cinnamon. Mix well and then fold in the yoghurt and pureed dates.

3. You can use a 9×13 baking dish/pan here, but I went for two loaf pans as that was what I had on hand. Cut some baking paper to shape, place at the bottom of your chosen tin and butter up the sides. You don’t need to use baking paper but I find it makes getting things out of pans much, much easier. Put the mixture into your prepared pans and bake for 30-35 mins. The pudding will be ready when a toothpick inserted still has sticky crumbs on it when pulled out.

At this point I let the cakes cool down and and put them in the fridge overnight. I was making dinner and dessert the next day and knew I’d be limited on time. You can do this if making ahead, if not just move right onto the next step! If you decide to make it the day before, then make sure you reheat it in the oven for 5-10 mins.

4. Next, make the toffee sauce. Put the butter, brown sugar and double cream into a pan over a low heat until the sugar has dissolved and it has a thicker texture and darker colour. I found the best way to judge this was to take it off the heat every minute or so while stirring to see how it was coming along (I was using what seemed to be a nuclear hob though, so you might not need to take this advice!)

5. Remove your cake/pudding from its tin/pan/dish, peel off the baking paper and flip it back over. Use a toothpick to make lots of holes across it for the sauce to sink into. Pour the toffee sauce across the top and leave for a minute or so – the sauce will start to cool and get really sticky at this point.

6. Serve up however you like, but I do suggest eating with copious amounts of vanilla ice cream. Enjoy!