Gluten Free Chocolate and Hazelnut Flapjacks

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Chocolate and Hazelnut is one of my favourite flavour combinations. This flapjack is so moist and is full of Hazelnuts, perfect for a weekend treat!

Ingredients

  • 150g Salted Butter
  • 125g Golden Syrup
  • 80g Condensed Milk
  • 125g Sugar
  • 100g Dark Chocolate
  • 20g Cocoa Powder
  • 100g Chopped Hazelnuts
  • 250g Gluten Free Oats

 

Method

  1. In a pan melt together the butter, Golden Syrup, Condensed Milk and Sugar, stir to prevent burning. Once melted add the chocolate and stir to combine and melt.
  2. In another bowl add the oats, Hazelnuts, and Cocoa Powder.
  3. Pour the wets into the dries and mix until all of the oats are coated with the syrups. Do not over-mix as this will dry out the flapjack when it is baked.
  4. Spread on to a baking tray and bake on the middle shelf of the oven at 160 degree in a fan oven and 180 in a non-fan oven for 15-20 minutes or until the top is golden brown and the flapjack if firm to touch.

Giving Gluten-Free a Go- That White Chocolate and Cranberry Cheesecake!

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If I was going to bake gluten-free it was always going to be a dessert! I used a scaled up recipe to make an office sized cheesecake but I’m pretty rough about amounts anyway so be relaxed and just Give it a Go! And I’d say equal quantity of choc and cheese 300g- I dare you! That’s how I make cheesecake!

150g Crushed gluten-free digestive biscuits
40g Melted butter
300g White chocolate
300g Cream cheese
150ml Double cream
Vanilla
Cranberry Sauce

1. Mix the crushed digestive biscuits and the melted butter. Press into the base of a round tin.
2. Melt the white chocolate in a bowl over a pan of boiling water.
3. Whisk the cream cheese and double cream, then add the melted chocolate and vanilla.
4. Swirl in cranberry sauce to taste.
5. Pour mixture on top of the biscuit base.
6. Chill for at least 3 hours or overnight before serving.

Enjoy! Louisa

Gluten Free Peanut Butter and Jelly Brownies

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For a different take on a classic brownie, I have added an American twist of peanut butter and jelly (Strawberry Jam to us British folk)!
It’s really moreish and perfect as the nights are getting darker and you want a bit of indulgence. As always, this recipe is gluten free. I hope you enjoy it!

Ingredients

  • 300g Dark Chocolate
  • 100g Salted Butter
  • 200g Caster Sugar
  • 3 free-range eggs
  • 50g Cornflour
  • 30g Cocoa Powder
  • Pinch of Salt
  • 100g of Dark Chocolate Chunks
  • ½ Jar of Raspberry Jam
  • 100g Salted Peanuts
  • 100g of Frozen Raspberries

Peanut Butter Custard (taken from Jamie Oliver’s Comfort Foods)

  • 250ml semi-skimmed milk
  • 1 vanilla pod
  • 2 large free-range egg yolks
  • 50g golden caster sugar
  • 1 heaped tbsp corn flour
  • 20g unsalted butter (at room temperature)
  • 2 heaped tbsp smooth peanut butter

Method

For the Brownie

  1. Line a medium baking tray with parchment, melt the butter in a pan over a medium heat; once melted turn off the heat and add the chocolate and allow to melt in the residual heat.
  2. In a separate bowl add the caster sugar.
  3. Add the warm chocolate and butter mix to the sugar and combine.
  4. Add the cornflour, cocoa powder and salt.
  5. Finally, add the chocolate chunks to the mix.
  6. Spread this onto the lined baking tray.

For the Custard

  1. Add the milk to a pan and bring to the boil.
  2. In a separate heat proof dish add the egg yolks, sugar, cornflour and soft butter then combine with a whisk.
  3. Slowly pour in the milk and stir; add this back to the pan and heat on low until it has thickened.
  4. Add the peanut butter and stir.
  5. Distribute randomly to the brownie mix along with the jam and frozen raspberries then use a teaspoon to swirl this through the brownie.
  6. Bake in the oven for 25-30 minutes at 180 degrees in a fan oven and 200 degrees in a standard oven.
  7. Leave to cool slightly and then enjoy on it’s own or with a scoop of Vanilla ice cream.

Pennie x

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