Saturday, 10 September 2016

Vegan, Dairy Free & Gluten Free Caramel Shortcake

Readers, a miracle happened in the kitchen this week… I made something with substituted ingredients which tasted, not too bad AND remotely close to the real deal. I found the original recipe for these on Pinterest, named as Twix Bars, but in reality, when I made them, they looked more like slices of caramel shortbread.  Maybe in America, they don’t get caramel shortbread?

Anyway, this actually only uses about 6 ingredients, just reformatted in a lot of different ways.  I even ended up with something remotely chocolate like from cocoa powder.  Who knew?!

This made around 10 slices, and they are REALLY filling, so around 5 days after making them I still have 3 slices in the fridge.  Be warned, you really need to keep these refrigerated before you eat them, otherwise the “chocolate” and the “caramel” go really soft and gooey – I made the mistake leaving it on the desk at work, barely edible by the time I got to it in the afternoon.


Anyway, many thanks to Bakerita for the original recipe.  I made my own nut butter for the recipe – easy – ground almonds, in a food processor for a bout 15 minutes.  Prepare to be amazed!!!!

 Ingredients


Base
2/3 cup coconut flour
¼ tsp salt
3 tablespoons maple syrup
1/3 cup solid coconut oil

Filling
½ cup almond butter
1/3 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
¼ tsp salt

Topping
¼ cup melted coconut oil
¼ cup coca powder
2 tablespoons maple syrup

 Method

  1. Preheat the oven to 180c/160c fan.
  2. Line a silicone 8inx8in pan with baking parchment.
  3. Combine all ingredients for the base in a bowl and bring together to a dough, using your hands.  Press the dough into the base of the baking pan and transfer to the oven. Bake for around 8-9 minutes until the biscuit goes golden.  Remove from oven and allow to cool in the pan.
    Press into the tub

    Bake perhaps for 30 seconds less than I did!
  4. For the filling, add all filling ingredients to a small pan and gently warm through, stirring, until the ingredients are fully combined.  Remove from heat, pour over the biscuit and transfer to the fridge to set. 
    Prep the filling 
  5. Make the chocolate topping by melting coconut oil and whisking with the maple syrup and cocoa powder.  Pour over the set filling and use a silicone spatula to smooth out before returning to the fridge to set.
    gluten and dairy free caramel shortcake
    The finished article
  6. Once set, slice into small rectangles and store in an airtight container in the fridge until ready to serve. 



Sunday, 4 September 2016

Dairy Free Protein Brownies


Readers, I’m just about surviving this whole non dairy thing.  The lack of cheese has been challenging and I’ve absolutely failed in kicking my chocolate habit completely, but I am noticing a difference.The bloating has stopped, I’m starting to get into shape and I’m discovering how creative you can be with non-dairy ingredients in cake.

I saw this recipe in Joe Wicks Lean in 15 cookbook and decided it to give it a go for myself. Note – these don’t really last any more than a couple of days – I made them midweek last week and by this morning (Sunday) they were starting to go mouldy. I assume it’s because of the lack of preservatives.  So if you happen to be the only person in your gaff that enjoys a protein brownie, I’d suggest you make a half batch to stop any wastage…

These were dense, super moist, made without refined sugar and the lack of flour also means they are suitable for gluten free diets.   Worth a go, but note – these are more cakey than brownie, expect a dense moist cake like thing coming out of the oven, rather than a gooey brownie.  I’m pretty sure these are a bit better for you though, than something off the shelf, or a standard chocolate brownie recipe.  

Happy baking.

The original recipe is available in the Joe Wicks book – I made a few amendments based on the ingredients I had available in the house.
dairy free protein brownies

Dairy Free Protein Brownies

Ingredients – makes 12 bars
140g cooked beetroot (in natural juice)
175g ground almonds
120g chestnuts (blitzed in a processor with water to make a puree)
30g cocoa powder
45g honey
2 tsp vanilla extract
4 medium eggs

Method

  1. Preheat the oven to 180c/160c fan
  2. Add all your ingredients to a food processor and turn into a smooth batter (you may need to stop and start and wipe down the sides with a spatula, to make sure the mix is well incorporated).
    In the beginning, there were ingredients

    And then they were blitzed
  3. Line a silicone 8in x 8in brownie pan and transfer the mix to the pan.
  4. Bake for around 18 minutes before removing from the oven.  Allow to cool, then cut into bars.  Enjoy!
Allow to cool before slicing

dairy free protein brownies


Wednesday, 24 August 2016

Glasgow Living Part 7 - Black Dove, Shawlands

 Readers, apologies for being quiet over the summer months, it seems to be how things go in the blogging world.   I’ve been doing lots of dining out posts recently, probably because we are so spoilt by amazing restaurants in Glasgow.  Since moving Southside last year, Shawlands has seen so many new places open. 

We’ve been saying for months that we’ll try out Black Dove and never quite got round to it, then in the space of 3 days, we visited Black Dove and Pazzo (next door) for lunch and dinner.

My lovely Ma and Pa are not quite city dwellers, so every time they come here I try to take them somewhere nice and showcase the great food offering we have locally.

Black Dove on Kilmarnock Road opened around a year ago and its black signage and sleek looking brand really elevated the venues locally to a new level.  Until last week and a chance visit to the 5pm website, I had no idea they did any sort of dining deals.  By chance, I found a lunch special, offering 2 courses and a soft drink or beer or wine, for £12 per person.

My parents aren’t big fans of overly “fancy” food – so I was delighted to see fish and chips (albeit a classy fish and chips on the menu).  There were a number of meat options, but they decided to play it safe.  Unusual for me, I went for a vegetarian option.  I had the pea and pearl barley risotto.  
black dove shawlands

Delicious but as the pearl barley was so filling, also unusual for me, I never managed to finish it off.
Dessert options were beautifully presented.  I’ve been trying to cut out and avoid dairy, so have eaten A LOT of sorbet this summer.  Luckily, the blackcurrant sorbet at Black Dove was paired with meringue, lemon curd and edible flowers, elevating it to a delicious and refreshing dessert.    Dad went for the chocolate ganache, caramel and banana combo which usually would have been right up my street, but alas, not this time.


There were a few other tables in on the Monday we went – from friends, to a young family and me, the grown up with my folks.  Service was great, food was timely, but not rushed – we were in and out in an hour and a half.  Now I have an idea of the amazing standard of food, I look forward to heading back with Mr WhatClaireBaked in the near future. 

Find out more on Black Dove's website, or on social media 

Monday, 25 July 2016

Dairy Free & Gluten Free Vanilla Cupcakes

Readers, for health reasons I’ve been trying to cut dairy from my diet.  The cheese is an issue.  A big issue.  Other than this, I’ve managed to find substitutions, including swapping to almond milk at breakfast, cutting tea and coffee (I’m trying to wean myself off bit by bit and swap to water) and eat as normally as I can, making dairy substitutions if possible.  I did a nutrition course last month and learnt loads about why eating less dairy can be good for you.  

Anyway, as I love a cake, I’d been trying to make some changes to a standard cupcake recipe.  Going home for the weekend, I didn’t want to turn up empty handed, but equally didn’t want to have to avoid my cakes I’d made.  So we went dairy free.  A word of warning – these will only keep 3 days tops, hence the smaller recipe for 6 cakes, as they don’t preserve too well.  I also kept mine in the fridge until just before serving , to keep the topping firm.   And who knew…. It’s even possible to make a substitute for buttercream!

Happy Dairy Free Baking!
dairy free gluten free cupcake


Ingredients (makes 6 large cupcakes)

125g coconut oil (solid consistency)
125g golden caster sugar
2 large eggs
125g gluten free self raising flour
1 teaspoon vanilla extract

Topping
1 can full fat coconut milk (refrigerated for 24 hours before use)
Icing sugar to whip
1 teaspoon vanilla extract
Strawberries and cherries to decorate

Method
  1. Put a can of full fat coconut milk in the fridge for 24 hours before baking.
  2. Preheat the oven to 200c/180c fan/Gas 6.  Add 6 large cupcake cases to a muffin tin.
  3. Cream together the coconut oil and sugar, in the way you would do with butter.  The coconut oil needs to be firm and not in liquid form.  Add vanilla extract
  4. Once creamed and fluffy, add in the eggs one at a time and mix with a spoonful of flour to prevent curdling.  Then, add in the remaining flour.  The batter should look like a cake mix. If it’s a little too thick, add a splash of almond milk to loosen.
  5. Spoon the mix into the cases to around ¾ full then bake in the oven for around 17 minutes, or until golden in colour and skewer in each cake comes out clean.
  6. Transfer to a wire rack to cool.  Put a mixing bowl and your beaters into the freezer for 10 minutes.
  7. Whilst cakes are cooling, start to prepare your topping.  Remove the bowl and beaters from the freezer.  The cold will help set the frosting.  Tip the coconut milk upside down,  This will separate any liquid from the solid. Drain off the liquid and transfer the solid to the mixing bowl.
  8. Slowing add in icing sugar and start to whip up as you would butter cream.  Add in the vanilla extract and taste as you go – the aim is to have a sweet frosting to your liking, with a hint of coconut. Mix until the frosting is strong enough to be piped through a nozzle and hold its shape. 
  9. Once happy with consistency, transfer to a piping bag with an open star nozzle.   Check cakes are cool before piping a swirl on each.
  10. Finish with a cherry or strawberry.  Serve immediately or store in the fridge until ready to eat.

dairy free gluten free cupcake


Thursday, 21 July 2016

Glasgow Living Part 6 - Dinner at Atlantic Bar & Brasserie


Readers, it’s been an exciting week for my wee Glasgow living feature.  On Tuesday night, Nikki from Couthie Cantie and I were invited along to an exclusive blogger event being held at Atlantic Bar and Brasserie at St Vincent Place in the City Centre.  Owned by the Di Maggio Group and located under sister venue Anchor Line, this classic French bar and bistro was the high of a sophistication for some Tuesday dining in the city.
 
Atlantic Bar Brasserie Glasgow
Welcome to Atlantic
We were spoiled with the weather – the sun was splitting the pavement when we arrived and hoards of people were enjoying cocktails and drinks on the terrace.  Honestly, we could have been in a glamorous European city when we turned up. 

Our event started at 7pm with cocktails in the bar.   We had a choice from some fantastic beverages, all mixed in house in front of us by some great mixologists. Nikki went for a Bardot to start, whilst, as a gin lover, I stuck to the Saveur D’Orange with refreshing citrus flavours, which got us set up for the night.  We could have enjoyed several cocktails but instead decided to stick to one and move onto wine with dinner.

We were seated at an elegant table for two in the back corner of the restaurant – surrounded by photos and memorabilia from the golden age of sea travel.  Coat pegs were numbered – just like you’d find on the cabin of a boat… how very elegant!

We were offered a L’Escargot to begin out night.  Needless to say, neither of us are regular snail eaters so were apprehensive, but after one of the staff suggested there was no better time to try than in a French restaurant, we gave them a go.  Served in a delicious sauce with bread, the idea was more scary than the actual eating of them.  We managed 3 each, before toasting each other with a glass of Sauvignon Blanc from the house selection – delighted we’d conquered the fear.
Atlantic Bar Brasserie Glasgow
L'Escargot
Next we moved onto starters -  as two people who were completely indecisive when it came to selecting our choice, some guidance from the incredibly helpful staff led us to try the scallops and black pudding with apple puree, as well the charcuterie selection (meant for two).  So there’s already enough for three on the table, but we went for it., leaving a little morsel of scallop behind.  The scallops were beautifully presented with a portion having 3 scallops on the plate – just the right amount.
Atlantic Bar Brasserie Glasgow

Atlantic Bar Brasserie Glasgow


After warming up with starters, meat loving Nikki decided to take a risk on a vegetarian main and was not disappointed.  Choosing La Tartiflette, she wasn’t disappointed by the layers of Ratte potatoes with garlic, onions, crème fraiche and golden melted cheese which arrived.  It smelled and looked amazing, however, as I’m currently cutting out dairy, I could only admire from afar. I selected a classic beef bourguignon.  It was soft, tender, slow cooked and was richly flavoured with Burgundy red, served with mash and carrots and courgette.  Rich comfort food at its best. Portions were generous and had it been a cold winters day, I probably would have demolished it all.  Given we’d gone overboard on the starters, I didn’t quite manage a clear plate.

Atlantic Bar Brasserie Glasgow

There was no way we were leaving hungry and our lovely servers were keen to make sure we enjoyed something from the selection of delicious desserts.  I’d have tried everything given half the chance, however, due to current dairy restrictions, I’d to ask for an off menu selection.  The staff couldn’t have been more helpful, suggesting a blackcurrant sorbet with a selection of forest fruits.  It was the perfect end to a rich dinner.
Atlantic Bar Brasserie Glasgow

So highlights from us – the staff for sure.  We felt like each of them really cared about their job and the customer.  They were knowledgeable, helpful and went the extra mile to ensure that we were looked after.  Nothing was too much trouble.    The owner even popped in to see us, took the time to come over to each table and asked what we’d enjoyed about the night.

A relative newbie to the Glasgow dining scene, we were impressed by the experience, loved the décor and thought it would be a great place for a girls dinner… starting with a cocktail in the bar and ending with a crème brulee (or two) over a Glasgow of cool, crisp Sauvignon Blanc.
Cocktail Menu! 


For more information check out their Facebook, Twitter and Instagram


Disclaimer:  We were invited along to dine at Atlantic as guest bloggers. Any opinions expressed are my own. 

Sunday, 3 July 2016

Product Review: New 250ml Cans from Karma Cola

Readers, the one thing I love about blogging is the opportunity to discover cult, new, interesting brands.  And it’s happened again.  An organic soft drink with no nasties? AHOY! Read on…

Karma Cola started its life in lovely looking glass bottles, however, spotting a need in the food to go category, have developed oh so cute dumpy little 250ml cans.  Why I love these guys – the PR guide suggests that water should always be your first port of call for hydration, however, if you are fancying something a little more exciting as a treat, this could be the soft drink for you.
karma cola
Amazing artwork on the cans


The brand currently produces three different varieties -  the classic karma cola, delicious and zesty lemonade and a ginger ale, fronted by the gorgeous and voluptuous “Gingerlla”.
Lemonade, Gingerella and the Karma Cola original bottle
Each can is filled with organic and fairtrade ingredients, so you can rest easy that the farms supplying to the company are being given a fair price for the products they produce.  On the nasty-o-meter these products rate pretty low, thanks to the organic produce that’s used in each can.

Cola nut farmers in Sierra Leone are receiving a proportion from each sale to invest in their own community projects – helping build an economy and preventing locals from relying on NGO handouts.

So, ever since these lovely arty cans arrived at my door, I’ve spotted the products popping up at a number of community interest cafes and lovely eateries locally, including the new Naked Café in Edinburgh (calm down all, it’s the food that’s naked, not the staff or the diners) and my brunch go-to The Glad Café in Glasgow.

Fear not, if you haven’t yet seen these great products in your local café – cans are available at Waitrose, Harvey Nichols, Selfridges and Ocado at £1.25 per can… and if you’re looking to stock up in bulk there’s also 4 packs available for £3.95 (less than £1 a can, to be a good person and support nice people, y’all).
Loving the cans so much, we've added them to the shelf!


And if the 250ml can isn't enough, you’ll find the larger glass bottles on sale in Waitrose (in store and online) and also on Ocado, priced at £1.59 each

So the verdict in our house… Mr WhatClaireBaked loves the Ginger Ale and is looking forward to trying it as a cocktail mixer.  Me on the other hand, I’m more classic…. Karma Cola all the way

#drinknoevil       OK! 

For more information, check out the brand on Facebook, Twitter and Instagram


Disclaimer: I received samples of the new 250ml cans to test and review. Any opinions expressed are my own.

Saturday, 2 July 2016

Glasgow Living Part 5 - Wontons at The Glad Café

Readers, I’m off back to my ever popular Glasgow living series tonight.   I discovered a great activity the other night… Wonton making at The Glad Cafe

Organised by Ricefield Arts – a cultural group bringing Chinese culture across Scotland – it was a fantastic night, great value for money and the only disappointment being that not more people attended.  All in there were around 8 of us – meaning we could really learn what we were doing in a small group environment.

Our teachers were young people who’d come over to Scotland – some as students, some for careers but all in, they wanted to share their experiences of real Chinese food with us all. We travelled to Northern China and Inner Mongolia back in 2014, so could share our experiences of food and travel with everyone.

The night got started with a presentation from Ricefield, telling us about wontons – how they vary across the country, how many ways they could be folded and the different things they could be filled with.  We split the group by meat and veggie – we took up some spaces at the meat table and learned how to make “little clouds” – when the dumplings are boiled they go a little like pasta and suck in towards the filling, making something that translates as swallowing crowds.  Our teachers also fried up some dumplings to start with, which were amazing.
ricefield arts wonton night
Making our dumplings

We used pre-made dumpling wrappers, available from your local Chinese supermarket and learned how to fold them in different ways.  Our teachers then took our dumplings back to the kitchen and turned them into a delicious broth, made with water soy, bok choi and cabbage.   Not only did we get to learn a new skill, we also got fed.

ricefield arts wonton night
Our soup (cooked up by the experts)

Many of you will be aware that I love The Glad Café for brunch, but until Thursday, I had no idea there was a whole area through the back, with a stage and bar.  It’s usually used for gigs, but provided the perfect space for us to work from.   

The highlight for us, was sitting down as a group at the end of the night and sharing our wonton soup around the table whilst discussing our different cultures and learning from others.  After everything that’s been in the news in the last week about racial hate crimes on the rise, our evening couldn’t have been further from this.  What makes me proud to live in Glasgow, is our acceptance towards different communities and the fact we all live peacefully and integrate with each other.  Part of Ricefield’s remit is to help the Chinese community integrate better with their Scottish neighbours and this definitely was achieved on Thursday night...
Hi everyone!

...Oh and the best bit, the whole night cost us less than £10 each (excluding the additional alcoholic and non-alcoholic drinks we purchased). 

A great event, a fantastic way to bring different backgrounds together and I’m really hoping to get along to one of their future classes.

For more information, visit the Ricefield Arts website.


Until next time, happy weekend!