Gingerbread

gingerbread
sallysbakingaddiction.com

Why is it that when you know you can’t eat lots of grains and flour, you really, really want CAKE?!  Especially, in my case, sticky, gooey gingerbread.

I have a couple of go-to books that are great for intolerants.  Cake Angels by Julia Thomas and The Intolerant Gourmet by Pippa Kendrick, who I’ve mentioned before on this blog.

I’ve adapted Julia’s Gingerbread  recipe here and its the one I shall be using for one layer of Wil and Angie’s wedding cake in March #watchthisspace.

Grease and line a 21cm square cake tin.  Heat your oven to 170C.

You will need black treacle and golden syrup here.  Top tip for how to measure it out at the bottom of this page.

175g molasses (black treacle)

75g runny honey

75g ginger syrup from the ginger jar

175g Flora or similar

100g dark  muscovado sugar

350g gluten free plain flour (brown or white)

0.5tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp mixed spice

1 tsp cinnamon

3 preserved ginger chopped into small pieces

2 tsp ground flax seed (just grind in a pestle and mortar or coffee grinder) mixed with a little cold water

150ml soya or almond milk

Heat the runny ingredients and the margarine in a large saucepan, in a gentle sort of fashion.  Allow it to cool. Add the ground flax seed and its water (this is a raising agent). Add the flour, bicarbonate of soda, ginger and mixed spice plus the chopped ginger and beat with a balloon whisk until it’s all combined and looks glossy.

Pour into the lined tin and bake in the middle of the oven. Check after one hour by inserting a skewer into the middle. If it comes out clean, it’s done. If not, put a square of tin foil on the top and bake for another 15 minutes or so at a slightly lower heat.

Cool the cake in the tin for an hour before removing to a wire cooling tray.

This cake tastes best if you can bear to leave it for a week in an airtight tin.  It’s lovely with a little runny icing drizzled on top.  Equally, it is delicious with Cheshire cheese!  You can also make more than one, cook in round cake tins and then sandwich together with whipped coconut cream.

Whipped coconut cream

Put a tin of high quality coconut cream (the liquid kind) in the fridge overnight.  In the morning, open it and pour away the liquid, reserving the remaining solid element.  Put this in your food mixer bowl then whisk with the balloon whisk until it is really thick (like double cream).  Add a little chopped preserved ginger, a teaspoon of vanilla essence and a tablespoon of maple syrup.  Whip again.  Then cut your cake in half and slather it on then add the top half!  If you feel really fancy you can even pipe it!

Believe me the combination of rich ginger cake, light coconut, maple syrup and vanilla is #fanbloodytastic

#TopTip

Weigh then grease a shallow dish then coat liberally with cornflour. Pour your syrup and treacle into the dish. Weigh it.  Slide out into the saucepan and you should have a clean dish and no sticky residue! I learned that at school!

Intolerant? Moi??

IMG_2468OK. So I am clearly entering Erikkson’s eighth psychosocial stage.  That of wisdom and despair.  I’m happy with the wisdom bit. And I’m not a despairing sort of person as those who know me will attest.  However I have found over the past 3 years that parts of me – including my digestive system – is more sensitive. Along with my first ever bout of gout, combining alcohol with my drug regime (!) and a dodgy hip.  And so a few adjustments have been made.  The good outcome is dropping two dress sizes.  Less good is being unable to drink beer, eat too much liver, mackerel, smoked salmon, sardines, spinach and cavolo nero, having to moderate the wine intake and be careful about eating too many grains.  Has it driven me to despair though?  No it hasn’t.  It’s another opportunity to adapt and find new things and new ways.  Does it mean I never eat any of those things? No!

So here’s my first ‘sensitive’ recipe.  Gluten-free vegan mince-pies.

Soak 100g raisins and a tablespoon of chia seeds n some hot tea for half an hour.  Drain then add 2tbsp maple syrup, 1tbsp of molasses and the grated rind of a small orange.  Grate two eating apples into the raisins and then 2 tbs pine-nuts and two of pumpkin seeds.  Add about 25g marzipan paste (egg free) chopped into tiny pieces. Add about 1 tbsp of any spirit such as brandy, whisky or port.  Combine all the ingredients.   Best do this a few hours before you are making the pastry – or put in a sterilised jar and keep in the fridge for no more than a week.

I used 240g of Dove’s Farm gluten-free flour for the pastry, half a teaspoon of salt, a sprinkle of baking powder, a little grating of lemon rind and 120g Flora.  Just make it like normal pastry by rubbing the fat into the flour, pull it together with some cold water and leave to rest for half an hour.  You will find that gluten-free flour makes a very ‘soft’ dough and – inevitably – it’s not very stretchy.  But it is perfectly workable with a little care.

Prepare  your tins by greasing liberally first, then  throw in some coarse semolina and swirl around the base and the sides.  This makes the finished article lovely and crisp on the bottom and prevents stickage!  Roll out the dough, use a cutter that’s big enough (don’t know about you, but incy-pincy mince-pies look so mean, so I use a muffin tin – call me greedy if you like).  Fill the bases with your fruit mixture, then add the pastry tops, using a little liquid to seal the edges.

#Three Top Tips.

  • Grease the tins and then throw a little coarse semolina into each depression and swirl it around to coat the bottom and the sides
  • Use a round-bladed knife just to ease the edges away from the pan after you’ve added the tops, then they won’t seal as if stuck by super-glue when you try to take them out!
  • Mix a tablespoon or so of soya milk with a tiny amount of custard powder if you don’t like egg-wash.  Use egg-wash or the yellow milk to glaze the tops.

Bake toward the top of  a pre-heated oven at 200C for 15-20 minutes.  Check just before 15 minutes.  I swear you will burn the roof of your mouth because you won’t be able to wait for them to get cool!

IMG_2468

I am in love with Diana Henry

After 4 days sweltering at Latitude, today I dipped into Diana Henry’s latest How to Eat a Peach.  It is divine. For a few years I was in love with Nigel Slater and Dennis Cotter. But Diana Henry has it. Great writing. Great stories. Great history. Brilliant no-fuss food.

Latitude was exhausting although the food outlets there excelled themselves.  Bao Buns, Souvlaki, 90second pizza from local foodies Fundhi, pop-your-head-off Rendang beef…… ooo, and hot sugary donuts and hot chocolate in the middle of the night. And a vertiginous Ferris-wheel ride with my man.

Tonight though, it was Fideua. A Valencian dish that is a bit like paella but without the fish and the rice!

It is simple. Chopping and prep take about 5 minutes, cooking no more than 20. So here we go.

Empty the oil from a small jar of artichokes into a wide shallow cooking pot.  Add finely diced celery (about 1 stalk), one chopped onion, one chopped courgette, one chopped red pepper, sliced fennel, two grated cloves of garlic and finally the artichokes that we’re in the bottle. Cook for 5 minutes.  Add two generous teaspoons smoked paprika (picante) and stir around. You will notice that the paprika, steam plus oil makes an emulsified vermillion coating for the vegetables. Make 1litre stock from good quality pouches or cubes. Add a large pinch of saffron and pour it into the vegetables.

Add 250g of fine pasta – I used Greek Mitzes from Asda.  Add the liquid and just a little salt if necessary (depends on the saltiness of the stock.  Stir once, then leave it bubbling away gently till the pasta is cooked. The key is not to stir. The best bits are the slightly crunchy bits on the bottom.

When nearly ready – 10 minutes tops –  throw in some frozen peas or if you are up for it, blanch some broad beans in advance, then slip them out of their little grey overcoats onto the pasta.

Guaranteed success – just don’t stir the pasta or the carbs will release and make it gloopy!