Gluten Free recipes

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sorry, sent the first post with the recipes as attachment. didn't work. so here

they are,Dedy

ITALIAN ALMOND CAKE - Gluten Free as it happens!

125g ground almonds

125g caster sugar

3 medium eggs

25g potato flour

1/2 teaspoon baking powder

pinch of salt

grated rind of 1 orange

2 teaspoons orange-flower water

75g melted butter

2 Tablespoons apricot conserve or

marmalade or similar

To serve - strawberries marinated in orange juice and Cointreau.

Heat oven to 190 deg.C. In a large bowl, mix almonds and sugar. Beat in the

eggs, one at a time. Whisk till smooth and creamy. In another small bowl, mix

well potato flour + orange rind + baking powder + salt. Gently mix this with egg

mixture. Stir well. Now add the melted, slightly cooled butter. Pour into a

20-23cm sprung cake tin. Bake 10-20 min (depending on your oven). Take out.

Gently cover surface of cake which should still be a bit woobley, with the fruit

spread. It shouldn't sink in, so be sure to choose the right moment for this

operation! Return to oven bake for another 20 minutes or so till top is golden.

Cool in the tin. Release and serve with the strawberries and their syrup.

Yummy!!!!

STRAWBERRIES IN ORANGE JUICE AND COINTREAU

Ingredients 500-600g ripe strawberries, hulled and sliced width-wise (as thick

as a £1. coin)

1Tablespoon maple syrup

Juice of 1 orange

1-2 Tablespoons Cointreau

In a large bowl, combine maple syrup, orange juice and Cointreau. Mix well. Add

sliced strawberries mix well with the juice. Let this marinade for no more than

an hour so strawberries don't go mushy. Spoon over the almond cake.

POPPY SEED AND CHOCOLATE CAKE - also, by chance, gluten-free!

Use the best quality dark chocolate available like Green & Black 70% with cocoa

mass!

Ingredients - 250g ground! Poppy seeds

425ml milk

1.5 cups sugar

6 eggs - separated

100g dark chocolate

For the chocolate cream - 2 Tablespoons milk

50g unsalted butter

100g dark chocolate

1 Tablespoon liqueur or cognac

Heat oven to 200deg.C. Bring milk to the boil, lower heat and add 1 cup of

sugar. When sugar has melted add ground poppy seeds. Cook on low heat 1-2

minutes. Remove from heat!

Add broken chocolate and stir till it melts. Set aside. This could be done hours

in advance.

Whisk egg white with half cup of sugar till you get stiff peaks. Whisk egg yolks

add to cooled poppy mix. Now fold in, a tablespoon at the time and very lightly,

the whisked egg whites. Pour into a 26 - 28 cm sprung cake tin. Lower oven

temperature to 180. Bake for 50-60 minutes

When cool completely, take out of tin. In a bowl over some steam, melt chocolate

+ butter + milk very gently. Pour and spread gently over cake. Let cool. Can

even put in the fridge to harden and take out 30 minutes before serving.

Optional - add finely grated rind of 1 orange to poppy seed mix and use a mix of

50g dark chocolate and 50g of Green & black Maya Gold chocolate (it has orange

in it and some lovely spices!)

Enjoy.