Gluten Free Chocolate Profiteroles  Cheesecake 

Yes indeed you have read the title correctly. It was my birthday last Sunday, and I had a minor lapse, falling of the refined sugar free band wagon (in these circumstances guilt isn’t an option). It was in for a penny, in for a pound so I had bubbly to, but back to the point, I feel I’m digressing. 

I thought long and hard and decided this isn’t something you see too often, but it tastes amazing, and whilst I wouldn’t recommend it every week, it’s great for that once a year treat. ( I’ve not worked out calories per slice I don’t want to frighten myself or my readers). Even better it is a non bake cheesecake, so more assembly work rather than actual cooking. 

  

Ingredients For 20 cm tin 

  • 200 g digestive biscuits (I used gluten free) 
  • 45 g butter 
  • 100g caster sugar
  • 160 ml double cream
  • 160g dark chocolate ( I used Kinnerton
  • 2tbs Cocoa powder
  • 300 g cream cheese 
  • 1-2 boxes of Tesco gluten free profiteroles 

Method

  • I cheat put all you biscuits and butter ( don’t bother melting) into a food processor, pulse until you have a damp looking biscuity rubble. 
  • Tip this into your cake tin, spring form works best, and flatten with tbe back of a spoon. 
  • Leave to harden for at least an hour in the fridge. 

To make the cheesecake 

  • Melt the chocolate and let it cool
  • Whip the cream until it forms soft peaks, add the cooled chocolate and cocoa powder and combine well. 
  • Whisk together the sugar and cream cheese until well combined. 
  • Fold this into the chocolate mixture and spread onto your now hardened biscuit base. 
  • Leave for atleast an hour ( 4 hours is my time of choice) to set. 

  
To serve I arranged the defrosted profiteroles on top of the cheesecake and used Choc Shot by Sweet Freedom for the sauce.  Please feel free to make your own profiteroles, I’ve still not perfected my recipe  hence why I cheated. Any tips on choux pastry that is gluten free then please share- I’m all virtual ears. 

  

Advertisements

Review, Carl The Caterpillar Cake from Tesco 

Yes it’s called Carl, yes I’m 32, no I don’t care. It was my birthday yesterday and having seen this cake being advertised, and being gluten free my inner child said I needed one.  Off I went on a mission to find said insect friend. Guess what I found one to. 

  
Carl is £6, serves 12 and is a chocolate cake, covered in fondant With chocolate buttercream sandwiching it all together. As a tip I found it in the Free From section of Tesco and not with the other cakes in the bakery department. 

The packaging is bright and eye catching, perfect for all age groups ( the new Easter packaging on hot cross buns is great as well), it even comes on a cake board so can be served straight away. All good bonus points. But really we are all waiting for the taste test. 

  
There is a lot of fondant on this cake, which I confess I found very sweet, so ended up picking it off. The cake itself is moist with a fairly generous amount of butter cream and a good chocolate flavour of the actual sponge cake. On the whole I liked it, although It was probably a bit too sweet for me. I do admit I had a minor wobble on eating it when I saw the sugar content, but for a birthday treat and bike ride later I can take it. 

  
I can see this will be a winner for children, and it means that no one will be left out and also a godsend for those of us who can’t/ don’t like icing cakes. It’s worth mentioning though that it is unsuitable for nut allergy sufferers – don’t worry I didn’t eat in and glout in front of mini me. I bought a just free tray bake the is 100% nut free. 

So there we have it, not a bad product and good value for money. Have you found and tried this cake yet? Let me know your thoughts in the comments below. 

My Free From Banana Flapjacks

Well they are free from a lot of things, but not taste. I’ve been playing around with these for a while, and since I’ve been cutting my refined sugar intake I’ve now incorporated a refined sugar free flapjack as well. I’m not going to say it’s sugar free-that would be like eating cardboard, more that the sugar in these is all natural ingredients, so great for those following a clean eating plan. 

 I promise you it’s so so easy to make these flapjacks, once baked they keep for about 4/5 days. And are great for a on the go breakfast or healthier snack for the whole family. 

  

  

Ingredients

  • 2 tbs coconut oil
  • 2 tbs honey (or date syrup) 
  • 1/2 tsp  ground cinnamon 
  • 2 ripe bananas 
  • 2 cups rolled oats (not quick oats)  I used gluten free
  • 1/2 cup raisins ( dried apricots work well to) 

 Method 

  • Preheat your oven to 180 c and line your baking tin
  • Measure out your oats and fruit and mix in a large bowl. 
  • Gently melt the coconut oil and honey in a pan. Add the cinnamon
  • Mash up the bananas and mix with the melted oil. 
  • Add wet ingredients to the dry and mix until well combined.
  • Turn out Into your pan and flatten down with a spoon
  • Bake in the oven for 15-20 minutes until the oats are golden. 
  • Cut into pieces in the tin and leave to cool. 
  • When cooled enough to tough turn out onto a wire ran to cool further. 

  

I should add  I don’t mash my banana smooth as I quite like a few chunks left in the flapjack. Also feel free to add nuts/seeds as well. They all make for a yummy treat. 

There you have it, if you try this or another flavour combination let me know in the comments box. 

Easy Granola

Well it’s been a good week I’ve been trying with the cleaner eating, lower sugar idea and it seems to be working (yippee) operation wedding dress is encouraged. So this got me thinking, I love my overnight oats,coconut yoghurt and smoothie bowls so a bit of crunch on top wouldn’t go a miss. Granola was the end of the thought process, but not the sugar laden, gluten loaded shop brought variety. I made some, and it’s easy. 

  
The beauty of this recipe is that is so adaptable, this today is gluten and nut free so mini me can have some, but you can add what takes your fancy. The basic make up is the same, but don’t worry about being exact on measurements it’s not that kind of recipe. 

Ingredients 

  • 2 cups of rolled oats ( not quick cook) I used gluten free
  • 2 tbs coconut oil
  • 2 tbs of maple syrup 
  • 1 tbs honey 
  • 1 cup of raisins (or mixed fruit or goji berries)
  • Optional 1/2 cup of nuts or seeds pecan or pumpkin seeds work well. 

Method

  • Heat the oven to 150 degrees c. Line a baking tray with non stick paper
  • In a pan melt the coconut oil, honey and maple syrup until all combined. 
  • In a bowl mix your oats, fruit and seeds/nuts. 
  • If you are using nuts you may prefer to pulse them in a processor first if you like smaller pieces. 
  • Pour in the liquid and mix until all the oats are covered.
  • Spread in a thin layer on your baking tray and cook for about 10 minutes, until the oats are golden and crunchy
  • I speak from experience do not leave for too long, your granola will taste like burnt popcorn (even my chickens wouldn’t eat it).
  • Leave to cool and store in an airtight container. 
  • It’s good for upto 2 weeks- if it lasts that long. 

  
Serve and enjoy as a delicious topping on your breakfast or dessert creations. Do you have a favourite granola combination? Let me know in the comments below. 

Easy Vegetable Soup

Having battened down the hatches while storm Imogen does her worst ( for my transatlantic readers We now name our storms but are nothing like your hurricanes) I decided that a healthy, warming soup would be great for lunch. That and it’s a cunning way to get vegetables into my toddler and use up my veg from the weekend. 

It’s very easy, and adaptable to most vegetables you have in your stock piles. I like to blend my soups smooth, but if you prefer a chunkier version the, only give it a quick blitz or leave the veg chopped into tiny chunks- it’s up to you. 

  
Ingredients 

  • 1 onion sliced thinly
  • 1 clove of garlic
  • 1 leek chopped
  • 1-2 celery sticks 
  • 2 carrots
  • 2 potatoes chopped into small pieces 
  • A good handful of kale ( I love this stuff at the moment) 
  • 750 mls of stock (I used vegetable) 
  • Salt/ pepper to season. 

Method 

  • Heat some oil (coconut or olive) in a pan
  • Gently cook the onions and crushed garlic for about 5 minutes 
  • Add the other chopped vegetables 
  • Add the stock and bring to the boil, then reduce the heat and simmer the veg for about 15-20 minutes (until your potatoes and carrots are soft) 
  • Add salt and pepper to taste. 
  • Once cooked, blitz with your hand blender
  • Serve up and enjoy. 

There you have it, a healthy hearty soup that is suitable and adaptable for so many diets. What’s your favourite soup ? Let me know in the comments below. 

Strawberry, Banana and Blueberry Smoothie. 

This should be called a thickie really due to its thick filling nature, but for now we can go with smoothie. 

It’s dead easy to make, and another time saving tip I have is pre prep all your fruit in a sandwhich bag, so in the morning all you have to do is add your milk and oats, then whizz and go.

  Ingredients 

  • 5-6 strawberries (remove the stalks)
  • Handful of blueberries 
  • 1 peeled banana
  • 1-2 tbs of rolled oats (I used gluten free from Delicious Alchemy
  • 130 mls of milk of your choice
  • 1-2 tsp of a sweetner of choice agave works well, or honey to. 

Put all ingredients in a blender, blitz for 45 seconds, serve and enjoy. 

Watch out for some more posts this weekend, I have gluten free , nut free, dairy free and vegetarian food options to cater for, my thinking cap is on. Have a great weekend all