recipes

Lemon, Pistachio & Fruit Squares

Lemon, Pistachio & Fruit Squares

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Ingredients

  • butter for greasing
  • grated rind of 1 lemon
  • 75 g ready-to-eat dried dates chopped
  • 75 g unsalted pistachio nuts chopped
  • 75 g flaked almonds chopped
  • 125 g soft light brown sugar
  • 150 g millet flakes
  • 40 g gluten-free cornflakes lightly crushed
  • 400 g can condensed milk
  • 25 g mixed pumpkin and sunflower seeds

Instructions

  • Grease a 28 x 18 cm baking tin with butter.
  • Mix together all the ingredients in a large bowl until well combined and spoon the mixture into the prepared tin.
  • Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes.
  • Leave to cool in the tin, then mark into 15 squares and chill until firm.
  • Store in an airtight container and eat within 3–5 days.

Notes / Tips / Wine Advice:

For chocolate fruit & nut squares,

place 75 g gluten-free white chocolate and 75 g gluten-free plain dark chocolate in separate heatproof bowls over saucepans of simmering water and leave until melted. Drizzle over the cooked and cooled squares and leave to set.
Calories per square 309
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Course Coockies / Biscuit / Fruit / Nuts
Diets Gluten Free

Yogurt & Berry Smoothie

Yogurt & Berry Smoothie

Portions:4
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Ingredients

  • 300 ml natural yogurt
  • 500 g fresh or frozen mixed summer berries defrosted if frozen, plus extra to decorate
  • 4 tablespoons millet flakes
  • 3 tablespoons clear honey
  • 300 ml cranberry juice

Instructions

  • Place all the ingredients in a food processor or a blender and blitz until smooth.
  • Pour into 4 glasses, decorate with a few extra whole berries and serve immediately.

Notes / Tips / Wine Advice:

For frozen raspberry yogurt slice,

blitz 500 g raspberries, 200 g icing sugar, the juice of 1 lemon and 600 ml fat-free Greek yogurt in a food processor or blender. Pour the mixture into a 900 g loaf tin that has been lined with clingfilm, then freeze until solid. Serve sliced with 320 g mixed berries.
Calories per serving 374

Nutritional Information

Calories: 232 kcal
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Course Fruit / Smoothies
Diets Gluten Free

Spiced Baked Pears

Spiced Baked Pears

Portions:4
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Ingredients

  • 4 pears peeled, halved and cored
  • 125 ml apple juice
  • 75 ml maple syrup
  • 1 vanilla pod split in half lengthways
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 5 cardamom pods bruised
  • 3 star anise
  • 3 cloves
  • 2 tablespoons toasted flaked almonds to decorate
  • 2 tablespoons fat-free Greek yogurt to serve

Instructions

  • Place the pears, cut side up, in an ovenproof dish.
  • Pour over the apple juice and maple syrup, then scrape over the seeds from the vanilla pod.
  • Sprinkle with the grated citrus rind and spices.
  • Cover with foil.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes, then turn the pears over and cook, covered, for a further 15–20 minutes until tender.
  • Spoon the pears into 4 serving bowls, pour over the juices and sprinkle with the almonds.
  • Serve with dollops of the yogurt.

Notes / Tips / Wine Advice:

For cinnamon porridge with grated pears,

place 125 g gluten-free porridge oats and ½ teaspoon ground cinnamon in a pan with 600 ml semi-skimmed milk and cook over a medium heat for 5–6 minutes, stirring constantly, until thick and creamy. Pour into 4 bowls and grate over 4 pears. Serve with a squeeze of lemon juice and sprinkling of ground cinnamon.
Calories per serving 279

Nutritional Information

Calories: 218 kcal
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Course Dessert / Fruit
Diets Gluten Free

Spiced Plum Hazelnut Meringue

Spiced Plum Hazelnut Meringue

Portions:8
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Ingredients

  • 5 egg whites
  • 250 g caster sugar
  • 100 g roasted chopped hazelnuts
  • 8 plums halved and stoned
  • ½ teaspoon mixed spice
  • 2 tablespoons dark muscovado sugar
  • juice of 1 orange
  • 250 ml fat-free Greek yogurt

Instructions

  • Line a baking sheet with nonstick baking paper.
  • Whisk the egg whites in a large clean bowl until stiff peaks form, then add ½ tablespoon of the caster sugar at a time, whisking well between each addition, until the mixture is very thick and glossy.
  • Fold in the hazelnuts.
  • Spoon the meringue on to the prepared baking sheet in large dollops that join up to make a circle.
  • Make a shallow dip in the centre with the back of a spoon.
  • Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 2 hours until pale golden and crisp.
  • Turn off the oven and leave the meringue inside to cool completely.
  • Place the plums in a heatproof dish, cut side up, and sprinkle with the mixed spice, brown sugar and orange juice.
  • Cook under a preheated hot grill until bubbling and golden.
  • Leave to cool slightly.
  • Spoon the yogurt into the centre of the meringue and spoon over the plums to serve.

Notes / Tips / Wine Advice:

For plum Eton mess,

halve, stone and cut the plums into quarters, then place in a roasting tin and sprinkle with the mixed spice, dark muscovado sugar and orange juice. Roast in a preheated oven, 180°C (350°F), Gas Mark 4 for 15–20 minutes until tender. Leave to cool, then stir in 600 g fat-free Greek yogurt and 4 crushed ready-made meringue nests. Divide between 8 bowls and serve sprinkled with 1 tablespoon chopped hazelnuts.
Calories per serving 109

Nutritional Information

Calories: 274 kcal
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Course Fruit / Nuts / Tarts
Diets Gluten Free

Griddled Bananas With Blueberries

Griddled Bananas With Blueberries

Portions:4
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Ingredients

  • 4 bananas unpeeled
  • 8 tablespoons fat-free Greek yogurt
  • 4 tablespoons gluten-free oatmeal or fine porridge oats
  • 125 g blueberries
  • 4 teaspoons clear honey to serve

Instructions

  • Heat a ridged griddle pan over a medium-high heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.
  • Transfer the bananas to 4 serving dishes and, using a sharp knife, cut open lengthways.
  • Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries.
  • Serve immediately, drizzled with the honey.

Notes / Tips / Wine Advice:

For oatmeal, ginger & sultana yogurt,

mix ½ teaspoon ground ginger with the yogurt in a bowl. Sprinkle with 2–4 tablespoons soft dark brown sugar, according to taste, the oatmeal and 4 level tablespoons sultanas. Leave to stand for 5 minutes before serving.
Calories per serving 219

Nutritional Information

Calories: 258 kcal
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Course Dessert / Fruit
Diets Gluten Free

Creamy Mango Smoothie

Creamy Mango Smoothie

Portions:4
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Ingredients

  • 4 ripe mangoes peeled and stoned
  • 4 tablespoons natural yogurt
  • 1 banana chopped
  • 1 litre unsweetened soya milk
  • 2 teaspoons clear honey optional
  • ice cubes to serve

Instructions

  • Place all the ingredients except the honey and ice in a blender or food processor and blend until smooth.
  • Taste for sweetness and add the honey, if required, then blend again.
  • Pour into 4 tall glasses and serve with ice cubes.

Notes / Tips / Wine Advice:

For marinated mango salad,

toss together 4 peeled, stoned and chopped mangoes, 2 segmented oranges, 150 g blueberries and 1 tablespoon shredded mint leaves in a non-metallic bowl. Mix together 1 tablespoon clear honey, the grated rind and juice of 2 limes and ¼ teaspoon ground cinnamon in a separate bowl. Pour the marinade over the mango salad and leave to marinate at room temperature for 25 minutes. Divide between 4 bowls and serve each with 1 tablespoon half-fat crème fraîche.
Calories per serving 287

Nutritional Information

Calories: 282 kcal
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Course Fruit / Smoothies
Diets Gluten Free

Apricot & Treacle Flapjacks

Apricot & treacle flapjacks

Portions:12
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Ingredients

  • 100 g coconut oil plus extra for greasing
  • 75 g black treacle
  • 20 g dark muscovado sugar
  • 40 g golden syrup
  • 235 g gluten-free rolled oats
  • 50 g ready-to-eat dried apricots chopped
  • 50 g pumpkin seeds
  • grated rind of 1 orange

Instructions

  • Grease an 18 cm square baking tin with coconut oil.
  • Melt together the coconut oil, treacle, sugar and syrup in a large saucepan, stirring until the sugar has dissolved.
  • Add the remaining ingredients and mix well.
  • Spoon the mixture into the prepared tin and level the top.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until golden.
  • Leave to cool in the tin for 2 minutes before cutting into squares, then leave to cool completely in the tin.
  • Store in an airtight container and eat within 5–6 days.

Notes / Tips / Wine Advice:

For festive flapjacks, melt together the coconut oil and sugar with 25 g black treacle and 90 g golden syrup, stirring until the sugar has dissolved. Add 230 g gluten-free rolled oats, 1 tablespoon sultanas, 1 tablespoon mixed peel and 1 teaspoon ground cinnamon and mix well. Spoon into a greased 18 cm square baking tin and level the top. Bake and cut into squares as for Apricot & treacle flapjacks. Calories per square 198

Nutritional Information

Calories: 226 kcal
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Course Coockies / Biscuit / Fruit
Diets Gluten Free

Lemon & Raspberry Cupcakes

Lemon & Raspberry Cupcakes

Portions:12
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Ingredients

  • 150 g butter softened
  • 150 g caster sugar
  • 75 g rice flour
  • 75 g cornflour
  • 1 tablespoon gluten-free baking powder
  • grated rind and juice of 1 lemon
  • 3 eggs beaten
  • 125 g raspberries
  • 1 tablespoon gluten-free lemon curd

Instructions

  • Line a large 12-hole muffin tin with large paper muffin cases.
  • Whisk together all the ingredients except the raspberries and lemon curd in a large bowl.
  • Fold in the raspberries.
  • Spoon half the sponge mixture into the muffin cases, dot over a little of the lemon curd, then add the remaining sponge mixture.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and firm to the touch.
  • Remove from the oven, transfer to a wire rack and leave to cool.

Notes / Tips / Wine Advice:

For citrusy muffins,

make the sponge mixture as for Lemon & raspberry cupcakes, adding the grated rind of 1 orange. Omit the raspberries and lemon curd and cook as for Lemon & raspberry cupcakes. Mix 150 g icing sugar and 1–2 teaspoons lemon juice in a bowl to make a fairly thick icing and drizzle over the cooled muffins. Decorate with gluten-free lemon and orange jelly sweets, if liked.
Calories per muffin 265 (not including sweets)

Nutritional Information

Calories: 290 kcal
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Course Cupcakes-Brownies / Fruit
Diets Gluten Free

Cottage Cheese & Chive Muffins

Cottage Cheese & Chive Muffins

Portions:12
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Ingredients

  • 225 g cottage cheese
  • 100 g gluten-free plain flour
  • 150 g ground almonds
  • 100 g sun-dried tomatoes drained and chopped
  • 2 teaspoons chopped chives
  • 1 teaspoon gluten-free baking powder
  • 75 g Parmesan cheese grated
  • 3 tablespoons sunflower oil
  • 4 large eggs beaten
  • 1 tablespoon cold water
  • salt and pepper

Instructions

  • Line a 12-hole muffin tin with paper muffin cases.
  • Place the cottage cheese, flour, ground almonds, tomatoes, chives, baking powder and half of the cheese in a bowl.
  • Add the oil, eggs and measurement water, season lightly and gently mix together.
  • Do not overmix.
  • Spoon the batter into the muffin cases and sprinkle with the remaining cheese.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until risen and golden.
  • Serve warm.

Notes / Tips / Wine Advice:

For cottage cheese & chive snacks,

mix together ½ tablespoon cottage cheese, 2 tablespoons drained and chopped sun-dried tomatoes and 1 tablespoon chopped chives in a bowl. Divide the mixture between 12 gluten-free oatcakes, then sprinkle each one with ½ teaspoon grated Parmesan cheese and serve immediately.
Calories per snack 73

Nutritional Information

Calories: 231 kcal
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Course Cheese / Cupcakes-Brownies / Quiche
Diets Gluten Free

Cheese & Herb Scones

Cheese & Herb Scones

Portions:12
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Ingredients

  • 350 g gluten-free self-raising flour plus extra for dusting
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon mustard powder
  • pinch of cayenne pepper
  • 60 g unsalted butter diced
  • 200 g Cheddar cheese grated
  • 1 tablespoon chopped chives or herb of your choice
  • 2 large eggs
  • 5 –6 tablespoons buttermilk

Instructions

  • Sift the flour, baking powder, mustard powder and cayenne into a large bowl.
  • Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.
  • Mix in 175g of the grated cheese and the herbs.
  • Beat the eggs with the buttermilk in a jug, then mix into the flour to form a soft dough – do not overwork the dough.
  • Turn out on to a lightly floured work surface and roll out to a thickness of 2.
  • 5 cm .
  • Stamp out 12 scones using a 4–5 cm cutter and place on a baking sheet.
  • Sprinkle the remaining cheese over the scones and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until risen and golden.
  • Serve the scones warm, with butter, if liked.

Notes / Tips / Wine Advice:

For cheese & herb muffins,

mix together 100 g polenta, 125 g almond flour, 100 g tapioca flour, 3 teaspoons gluten-free baking powder, ¼ teaspoon paprika, 100 g grated Cheddar cheese and 2 tablespoons chopped chives. Mix together 125 ml sunflower oil, 2 eggs and 225 ml milk, then mix the liquid into dry ingredients to make a batter. Line a 12-hole muffin tin with paper muffin cases and spoon in the mixture. Sprinkle each one with 5 g grated Cheddar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 17–18 minutes until golden.
Calories per muffin 351

Nutritional Information

Calories: 222 kcal
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Course Bread / Cheese