Fudgy dark chocolate & raspberry gluten-free brownies The ultimate gluten-free brownie recipe – gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy…
Tag: gluten free baking
Raspberry yoghurt baked oats
Change up your usual morning porridge with a comforting dish of gluten-free baked oats, served warm from the oven. This recipe is stuffed with fresh raspberries and creamy dairy-free yoghurt for a filling, tangy breakfast.
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
What are baked oats like?
Most people are familiar with the concept of porridge or oatmeal, but baked oats don’t tend to be a common breakfast staple. Depending on how you make it, baked oats can range from a cake-like breakfast bar, to a gooey, creamy pot that feels quite similar to normal oatmeal.
For me, the biggest difference comes from whether you chose to add yoghurt or not. This recipe mixes yoghurt with oats and egg, which makes a gooey, creamy dish that you’ll need a spoon to eat.
However, my first recipe for baked oats without yoghurt produced a low-sugar breakfast cake bar that could be sliced into squares.
Are they healthy?
Baked oats are a fantastic healthy breakfast option. They’re made with whole, natural ingredients and are very low in sugar. Proportionally, they contain more protein and fewer carbs than standard oatmeal or porridge, due to the addition of egg and yoghurt, meaning you need less oats to bulk it out.
They’re also a great option as part of a sustainable weight loss diet. Thanks to their balance of healthy fats, protein, and slow release carbohydrates, they help keep you fuller for longer and ward off cravings for a mid-morning snack. In fact, this recipe yields one really large bowl for only 376 calories, and that’s even including some extra honey to sweeten it up.
Baked oats are a super simple, one-bowl recipe. All you need to do is mix together the oats, yoghurt and egg in a bowl, plus any fruit, spices, sweeteners or other flavourings. Then spoon the mixture into an oven-proof dish and bake for 15-20 minutes. Individual dishes work best for this recipe, but you could bulk bake in one larger roasting tray.
Oats – this recipe uses gluten free rolled jumbo oats for a nice chunky texture. Instant oats really don’t cut it, unless you like the thick pasty consistency they produce.
Milk – you might need to add a splash or two of alt-milk to loosen the mixture up, particularly if you’re adding protein powder. If you don’t want to use the yoghurt, then you’ll need to add about 100ml of milk. You can substitute for water if desired but it won’t be as creamy.
Egg – this helps to bind the mixture together, but you can choose to omit and make this vegan. Substitute with a mashed banana or try it with a flax egg instead.
Additions & extra flavourings
Add protein powder – To ramp up the protein even further, mix in a scoop of unflavoured or vanilla protein powder into the wet mixture. I like adding unflavoured soya isolate protein to this recipe, but any other vegan or whey-based powder should work fine too.
If you opt for this version, you’ll also need to add a couple of tablespoons of alt-milk to loosen the mixture up, then bake as normal.
Stir in fresh fruit – this recipe is great with almost any kind of fruit. I’ve made it with fresh apple chunks stirred into the raw mixture before baking, or mixed berries and mashed up banana. Adding banana is a great, fibre-rich way to sweeten this recipe up without adding extra sugar or honey.
Add a surprise filling – one of my favourite things to do is hide a large spoon of baked peanut butter in the middle of the oats. You can easily do this by spooning enough raw mix to cover the bottom of the dish, before adding a generous dessert-spoon of peanut butter on top. Then cover it up with the remaining mixture before putting in the oven.
(Try adding a spoon of Nutella or dairy-free chocolate spread if you want a really indulgent melting filling)
Prepare in advance – I wouldn’t recommend preparing the raw mixture ahead of time, as the oats will end up soaking up all the liquid. Instead, try baking it in advance and reheating later.
Reheating – you can reheat baked oats without any issues. Just zap them in the microwave for about 60 to 90 seconds until fully hot through. Alternately, reheat in the oven at 180°C or 350°F degrees for 10 minutes, or until fully heated. You might need to add a splash of alt-milk to loosen up the mixture a little bit.
Shelf life – cooked baked oats will last for up to 6 days in an airtight container in the fridge. Make sure to seal and refrigerate them within 2 hours after baking. I wouldn’t recommend leaving them out at room temperature for longer than 2-3 hours, as bacteria grows very quickly at these conditions.
Freezing – you can easily freeze and defrost baked oats at a later date. Just place in an airtight container in the freezer and store for up to 6 months. You can safely freeze them longer than this, but the quality may not be the same. To defrost, place in the microwave on medium-high for 60-90 seconds until defrosted.
Onwards to the recipe! Please do leave a rating if you end up trying this out!
Raspberry yoghurt baked oats
- Mixing bowl
- oven-proof ramkins
- 35 g (⅓ cup) gluten free jumbo rolled oats
- 120 g (½ cup) plain soya yoghurt
- 1 medium egg
- ¾ tbsp honey
- 1 tsp vanilla essence
- 100 g (¾ cup) raspberries
- splash dairy-free milk
- Preheat the oven to 180°C or 350°F
- In a mixing bowl, stir together the oats, yoghurt, egg, honey and vanilla until well combined. If the mixture seems very thick, add a splash or two of milk to loosen it up. Finally, gently fold in the raspberries
- Divide the mixture across two ramkins or one larger oven-proof bowl, and bake for 15 minutes until slightly risen and a pale golden-brown colour on top
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Free-from Rhubarb Crumble
A gluten-free, dairy-free take on the classic dessert. Serve topped with dairy-free custard to get through those cold winter evenings, or with fresh yoghurt or cream for a summertime twist. If you don’t have any rhubarb on hand, simply swap it out for any other fruit of your preference.
PREP TIME: 15 MINS
COOK TIME: 45 MINS
TOTAL TIME: 1 HOUR
For as long as I can remember, my family has been in the habit of growing and cooking our own fruit. Growing up, supermarket-bought jam or bread was a rarity in our house, and we always seemed to have jars of home-bottled marmalade and elderflower cordial stacked in the cupboard.
Although in recent years we’ve lost the allotment that used to supply endless boxes of raspberries each summer, we do have a few things growing in the back garden. One of them happens to be a rhubarb plant, which is finally producing a multitude of large, vibrantly coloured stalks.
As yesterday marked the first day of fresh rhubarb in the house, it was felt by all that turning it into a crumble was a completely justifiable way to spend the evening.
I’m a big advocate for recipes with minimal ingredients that are simple to prepare, and this one doesn’t disappoint. There isn’t any separate cooking of the filling, so it barely leaves any washing up to do either. It’s literally as simple as:
- Chop up the raw fruit and place in the baking dish
- Sprinkle some sugar and spices on top
- Tip in all the crumble topping ingredients into a separate bowl and mix together to form breadcrumbs
- Spoon the topping over the fruit in the dish
- Bake for 45 mins
How to make the topping (using oats)
This recipe uses a mix of gluten-free flour and jumbo rolled oats for the crumble topping. This is mainly because the oats give it a nice texture, but also because GF flour can taste a bit funny in large quantities. I find the mixing up the two gives you a nice, traditional crumble texture.
Be sure to use rolled jumbo oats too, rather than instant ones. Jumbo oats blend in so well with the flour that you wouldn’t know they were there. I haven’t attempted a version with different kinds of oats, but I’m imagining the texture would be a bit boring if you used puree-like instant oats.
Is crumble healthy?
This particular recipe does have some added sugar to combat the natural tartness of the fruit. However, as with anything, you can enjoy it as the occasional one-off here and there without hindering your weight-loss efforts or otherwise impacting any training.
To reduce how much sugar you need, try swapping the rhubarb out for a fruit which is naturally sweeter. Certain types of apple for example, don’t need much extra sugar at all. In fact, a crumble that I made a while back using Pink Lady® apples (the actual variety is called Cripps Pink) didn’t need any extra sugar in the filling at all – just a bit to liven up the topping.
Advance prep tips
Crumble is a fantastic dessert to prepare in advance. This is because none of the raw ingredients need any separate cooking before you put the whole thing in the oven. All you need to do is chop up the fruit, prepare the dry crumble topping and assemble it in a dish. Then cover with clingfilm or tin foil and leave in the fridge for up to 24 hours before baking.
Store any leftovers in the fridge for up to 5-6 days. You can reheat the crumble with a quick zap in the microwave or by oven-heating it at 180°C / 350°F degrees for around 15 minutes, until heated through. If, however, for some crazy reason you still have some leftovers, you can quite happily freeze this crumble and defrost it within 2 months. Just put back in the oven and bake until thawed all the way through.
- Mixing bowl
- Oven-proof dish
- 450 g or 2.5 cups (approx. 3 large stalks) fresh rhubarb
- 55 g or 0.3 cups soft brown sugar
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1 fresh orange, juiced
- 180 g or 1.5 cups Doves plain gluten-free flour
- 90 g or 1.5 cups gluten-free jumbo rolled oats
- 140 g or 1.6 cups dairy-free margarine or butter
- 60 g ¼ cup soft brown sugar
Make the filling
- Preheat the oven to 185°C or 360°F
- Chop the rhubarb into large chunks (or smaller if you prefer a more pureed texture) and place in a large oven-proof dish so that they evenly cover the bottom. Sprinkle over the cinnamon, mixed spice and sugar. Tip in the juice from the orange and a small splash of water
Make the crumble topping
- In a large mixing bowl, tip in the flour, margarine, oats and sugar. With clean hands, rub the ingredients together until the mixture resembles chunky breadcrumbs
- Evenly scatter the crumble topping over the rhubarb dish, ensuring the fruit is fully covered. Then place in the oven and bake for 45 minutes. The crumble should have developed a light golden-brown colour - note that this may not very dark, due to the use of gluten-free flour. Don't bake much longer than 50-60 mins, as this will only dry out the crumble.
- Serve with dairy-free custard, yoghurt or cream
Gluten free Blueberry Protein Pancakes Fluffy American-style pancakes, bulked up with a scoop of protein powder and topped with a thick blueberry compote for a filling breakfast that’s easy on the carbs. PREP TIME: 5 MINS COOK TIME: 20 MINS TOTAL TIME: 25 MINS Until…
Gluten free fluffy American-style pancakes
These pancakes are everything that a brunch at home should be: light, fluffy, drenched in maple syrup and topped with crispy bacon. Or a chunky blueberry sauce, for the vegetarians out there.
PREP TIME: 10 MINS
COOK TIME: 10 MINS
TOTAL TIME: 20 MINS
I’ve got two words for you:
- Buckwheat flour
- Invest in a tiny saucepan
…Okay, slightly longer than two words. I struggled with maths back in the day.
Using buckwheat flour
You’ve probably heard of buckwheat, but maybe associated it with unappetising brown pasta or bread.
In reality, it’s a white flour which is naturally gluten free. Don’t let the name confuse you – the plant is completely unrelated to wheat and doesn’t belong to the grass family.
It’s actually sometimes referred to a pseudocereal, as it’s used in many of the same dishes that commonly use cereal products such as wheat.
Buckwheat flour is super absorbant, which is great for making a thick pancake batter without having to use loads of flour.
This helps keep the calories and carb content down, for those of us who try to avoid too much in the way of heavy carb-based foods.
Pro tip: use a tiny saucepan
When making this recipe, I just so happened to have two 4-inch saucepans given to me for Christmas one year (pictured below in all their glory).
I’ve never really used them to make anything beyond frying an egg, as they’re not particularly practical for much else.
However, it turns out they’re perfect for making small, fluffy pancakes.
Although the buckwheat mix is quite thick, it will still spread out when poured into a larger saucepan. This is fine if you’re not fussed about the size of your pancake, but not ideal for a uniform, Instagram-worthy stack.
Tips for using a large frying pan
If you don’t feel like going out especially to buy a special pancake pan, there are other ways to achieve the same result with a larger pan.
The cookie-cutter method
Place a circular metal (not plastic!) cookie cutter on the pan and pour the mixture into it. Using a glove or tea-towel to protect your fingers from burning, remove the cutter once the pancake is mostly set on one side. Then flip like normal and continue cooking without the mould.
The gravity method
Using a thin funnel, pour the mixture from a height of about 30cm. This allows the batter to spread out into a perfect circle. You may also want to make a thicker mixture to prevent it spreading too much.
The post-cooking method
If you don’t mind having some ugly cut-offs on the side, you can just make one larger thick pancake, then cut it into circles after it’s cooked. This is a similar method to cutting cookie mix – just use a biscuit-cutter or sharp rim of a coffee mug.
Gluten free fluffy American-style pancakes
- small frying pan
- hand mixer
- 2 tbsp buckwheat flour
- 1 tsp baking powder
- 1 medium egg
- 50 ml dairy free milk - coconut or soya are the least intrusive for me
- 2 tsp vegan butter
Topping suggestion - bacon & maple syrup
- 3 rashers nitrate free streaky bacon
- 2 tbsp quality maple syrup
- Put an empty plate into the microwave and heat for about 60-90 seconds
- Then, using a very small frying pan (ideally around 3 inches), heat the butter over a medium-high heat
- Meanwhile, in a large mixing bowl, measure out the flour and baking powder
- Add the milk and egg into the flour mix and beat together with a hand-mixer or a whisk until the mix is smooth and thick
- Add in a little extra milk if the batter is too stiff, or a little extra flour if it is too runny
- Tip the excess melted butter from the frying pan into the batter mix and stir together
- Pour about 2 tablespoons of the mix into the small saucepan and cook on a medium-high heat for about 2 minutes, or until bubbles have formed on the surface of the pancake and there isn't much excess liquid floating on the top
- Using a spatula, flip the pancake over to the other side and continue cooking for about 1 minute on a high heat
- Carefully transfer the pancake onto the pre-heated plate and cover with some tin foil
- Repeat the process until you've run out of mixture - you should be able to make a stack of 3-4 pancakes
For the bacon topping
- In a separate frying pan, fry the bacon rashers on a high heat for 4 minutes, then turn and cook on the other side for another 5 minutes until crispy
- Place on top of the pancake stack and drizzle with maple syrup to serve
For the vegetarians and vegans among you, check out my easy blueberry compote pancake recipe here.
It’s a super delicious jammy and fruity sauce which goes amazingly with dairy-free yoghurt or sweetened cream cheese.
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