Mini Donuts Gluten, Nut and Dairy Free

Yep you did indeed read the title correctly. Now gluten free donuts ( until recently) have been a bit like unicorns – not real, mythical and things you can only dream about.

In fact there are 2 delicious producers that I recommend these are Borough 22 and wheat free bakery direct. Check them out if you can ( btw this is not an ad I just really like these).

Any way I’ve digressed, for Christmas I got a mini donut maker. I mean I got a fab new bag as well, not just this electrical item, but I was impressed with it. This got me thinking will gluten and dairy free work? Only one way to find out…..

By golly it did, want to know how I did it?? Have a read below.

Ingredients

  • 125 g gluten free plain flour
  • 120g caster sugar
  • 1 tsp baking powder
  • 1 egg
  • 120ml of milk of choice
  • 1/2 tsp vanilla essence
  • 1tbs butter or dairy free butter melted.

Method

  • Put dry ingredients into a bowl,
  • Make a well and pour in all your wet ingredients
  • Whisk until you have a smooth batter

  • Heat your donut maker
  • mine takes about 3-4 minutes to cook the little lovelies.
  • Either toss in cinnamon sugar, or ice however you fancy.

There you go, so easy, and so tasty. Even my husband ( who hates donuts) said they were good.

Until next time, have a great week.

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Gluten Free Tiger Cake. 

As you may, or may not know, I have a three year old.  Those of you with kids will ( probably) tell you how, at times, the toddler years can be challenging, and I’m not just talking about allergies. 

I’ll paint you a picture, currently the obsession of LR is Thomas The Tank, Dinosaurs, Paw Patrol ( the theme tune makes my ears bleed) and animals. Which leads us on to the fact my birthday is this week and she thought it would be great if I have a birthday cake. Only Thing was madam thought a tiger cake would be great. Now if it’s anything like the dinosaur I attempted the other week, the cake was going to be a car crash- trying to explain that to a head strong tot was even worse.   The stropometer reached a level I think we have never seen before, and quite frankly I’ve no desire to see again.

So why am I babbling about my cake decorating disasters? Well the compromise was a tiger cake in the form of stripes ( sort of ) with chocolate and vanilla layers to look ( sort of) like a tiger,  and LO was promised to be able to like the bowl so the actual cooking could commence. 

  
 Don’t worry about the vanilla sponge looking a rather odd colour, yours will look great, ours had the addition of orange food colouring to add to the tiger theme. 

Ingredients 

  • 4 eggs
  •  100ml milk ( of choice) 
  • 250 ml oil I have used either coconut or sunflower
  • 250g caster sugar 
  • 1tsp vanilla extract 
  • 475g self raising flour ( I use Doves farm Gluten free) as a side note you can sub 75g of flour for ground almond which helps make the cake moist we don’t due to nut allergies. 
  • 25g Cocoa or raw cacao powder. 
  • 1tsp baking powder

Method 

  • Preheat oven to 180C /Gas Mark 4 
  • Line a 23cm cake tin 
  • Lightly beat the eggs then mix with the milk, oil and vanilla extract. Add 175 g of flour and whisk until smooth
  • Get 2 bowls pour half this mixture in 1 along with 1/2 tsp baking powder and another 175g of flour
  • In the other pour the rest, add the cocoa powder, 1/2 tsp baking powder and the remaining flower. 
  • In the centre of your tin put 2 large spoonfuls of white mixture, then the same of chocolate directly on top. Keep doing this until the tin is full

  

  • Don’t worry if it’s not perfect circles I had to improvise a bit at the side but it adds to the effect of the cake. 
  • Put in the oven and cook for 40-50 minutes or until an inserted skewer comes out clean. 
  • I let it cool for 10 mins in the tin before transferring to a wire rack to cool completely. 

  

Et voila there you have your marble ( I mean tiger) cake. My only notes to add would be that I think it would look great decorated as a chocolate drippy edge cake with the full works in terms of a mountain of chocolates on top.  

It’s better eaten fairly quickly as well, I find the gluten free version has a tendency to go dry quite quickly, but it goes wonderfully with a cup of tea, and I fact the dry sponge I made into a chocolate and orange trifle….. Buts that’s another post. 

 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.