What better way to celebrate the first day of spring other than with a gorgeous gluten free lemon and poppyseed loaf. This was inspired by ottolenghi but adapted to be low fodmap.
Tag Archives: gluten-free
Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry
I’m especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared! Prep time: 40 minutes Ingredients : 1 pre-made gluten free pastry roll 250g cherry tomatoes 3 tbsp balsamic vinegar glazed 2 tbsp garlic oil 1/2 tsp salt 1 courgette, sliced with aContinue reading “Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry”
FODMAP friendly lemon and lavender loaf
An idea I’ve been mulling over for a while now, I combine the zest of two lemons along with a few droplets of natural flavoured lavender to create this delicately floral and supremely spongey loaf cake ideal for spring baking. As with many of my baking recipes, I take inspiration from Ottolenghi’s dessert cookbook ‘Sweet,’ using his lemon and poppyseed loaf cake recipe to inform this FODMAP friendly creation. Instead of double cream, I use Oatly’s completely dairy-free (and vegan) single cream for a hearty sponge.
Orange, saffron and walnut polenta cake
Serves 10 Prep time: 20 minutes Baking time: 30 minutes Equipment: Circular baking tray Ingredients: 100g fine polenta 75g ground almonds 75g gluten free self-raising flour Zest and juice of one orange ½ tsp saffron 3 eggs 150g caster sugar 150g butter 1 tsp vanilla bean paste (or vanilla extract) 1 tsp baking powder ¼Continue reading “Orange, saffron and walnut polenta cake”
Rhubarb and ginger stem polenta cake
I finally found the perfect excuse to christen my new square tin with an idea I’d been deliberating about for weeks: putting ginger stem with rhubarb to make a delicately sweet and aromatic tray bake. The slight tartness from the rhubarb and heartiness from the polenta lend themselves well to an uplifting dessert apt for the spring months ahead. Making this was the first time I had ever improvised with both the amounts and ingredients of a cake (I normally go by the books). But it turned out to be a storming success, which is why I’m sharing it with you all. Give it a go!
chefmarinie 