Gluten Free Profiteroles

Gluten Free Profiteroles

A profiterole, cream puff or choux à la crème is a filled French choux pastry ball with a typically sweet filling of whipped cream, pastry cream, custard, or ice cream. 

Gluten Free Profiteroles

The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

Gluten Free Profiteroles

I like to keep mine simple by adding sweetened whipped cream as the filling and dipping them in chocolate.

Profiteroles


Ingredients:
180g/7oz Gluten Free Self-Raising Flour
100g/4oz Margarine
300ml Water
4 eggs

To Fill:
500ml Whipped Cream
200g/8oz Milk Chocolate

Method:
Preheat oven to 200*C/210*C Fan/Gas 8.
Line Baking Tray with parchment paper.
Sieve the flour into a bowl.
Melt the margarine with the water in a saucepan and allow to boil rabidly for 3 to 4 minutes.
Take the melted mixture off the heat and tip in all the flour and beat well.
Allow mixture to cool slightly.

gluten free cream puffs

Gently beat the eggs in a separate bowl or jug.
Add the egg mixture gradually and beat vigorously after each addition. Each time it should look the same as it did at the beginning. The mixture should stand in peaks.
The mixture can be piped through a piping bag or spooned onto the tray.
Bake for 20 to 25 minutes.
Allow to cool on a wire rack before filling.

cream puffs

Using a piping bag with a thin nozzle pipe the cream through each profiterole until each is full.
Melt the chocolate and dip the tops of each profiterole into the chocolate.

Profiteroles/cream puffs

Gluten Free Monster Cookies

“Monster Cookies” are peanut butter oatmeal chocolate chip M&M cookies.

Monster Cookies

These cookies are super moist, soft tender and crisp on the edges. 

gluten free M&M Cookies

These are great and of course i had to go over the top with my M&M's and chocolate chips as usual but to me enough is never enough.

The secret ingredient in these are of course the oats. The more fine and ground up they are the better. Just give the oats a blitz in the food predecessor and that will do.

M&M Cookies


Another special ingredient is margarine, i find using melted margarine in gluten free cookie/biscuit recipes better than using butter. From experience using butter in gluten free cookie/biscuit recipes the results turn out to be more cakey and very dry. using margarine you get the perfect shape, taste and texture like a real cookie/biscuit.
So that's a tip for you all use margarine when it comes to cookie and biscuit recipes.



Gluten Free Monster Cookies


Ingredients:

  • 1/2 cup Melted Margarine
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 3/4 cup  creamy Peanut Butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 and 1/4 cups Gluten Free Self-Raising Flour
  • 1/2 cup Gluten Free Oats (ground them using a blender)
  • 1 cup  M&Ms 
  • 1 cup chocolate chips


Method:
Preheat oven to 180*C/350*F Gas 4.
Line baking sheet with parchment paper.
In a large bowl, mix the melted margarine and sugars together until the sugars have dissolved.
Mix in the peanut butter, egg, and vanilla.
Slowly mix in the baking soda and flour.
Fold in the grounded up oats, M&Ms, and chocolate chips.
Roll out balls of dough and place them onto the prepared baking sheet.
Bake for 9-10 minutes. The cookies will appear undone but remember cookies finish cooking while they cool.
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Store cookies in an Airtight Container at room temperature for up to 1 week. These cookies also freeze well.

Gluten Free Monster Cookies

Delicious Homemade Lemonade

Delicious Homemade Lemonade

This lemonade is so refreshing on a hot summers day served with ice.

I enjoy a nice cold glass of this on a hot day, of course that's if we get a good day.

Delicious Homemade Lemonade

This summer hasn't been that great at the moment. We get an odd bit of sunshine followed by rain, dark clouds and a bit of wind. I've still been wearing my coat and its almost June. Hopefully the weather picks up for June. Here in Ireland we are lucky to get hot weather for two weeks... Anyways back to the lemonade...!!

gluten free Homemade Lemonade

This lemonade is best using fresh lemons. Was funny watching me juicing my lemons today, i don't have a Juicer so i used the end of a wooden spoon and then put the juice through a sieve to get the seeds and bits out. It sure did the trick.

Lemonade

I prefair to use a Blender to mix mine to make sure all the sugar is incorporated, Nobody wants to drink grainy lemonade. 

Delicious Lemonade

As you see from using the Blender a little foam developed on the top of the juice. This does nothing what so ever to the taste and will disappear after a few minutes. I just took the photos right after preparing mine.

Homemade Lemonade

Add more sugar to this to make it sweeter or lesson the sugar if you prefair it to be a little more bitter.

Delicious Homemade Lemonade

Ingredients:
  • 2 and 1/2 Cups of Freshly squeezed Lemon Juice
  • 1/3 Cup Sugar
  • 5 Cups of Water
Method:
Put all your ingredients in a blender and whiz until all the sugar is incorporated. Add more or less sugar depending on how sweet or Bitter you want your lemonade.
Store in a jug in the fridge. I like to store mine in this handy Fridge Door Jug .
Serve with ice and fresh lemon slices if desired.

Delicious Homemade Lemonade

Gluten Free Fudgy Flourless Chocolate Muffins

Gluten Free Fudgy Flourless Chocolate Muffins

These healthy flourless chocolate muffins are seriously good. They are also so easy to make.  All you need is 4 ingredients. 


Fudgy Flourless Chocolate Muffins

These chocolate muffins are very rich and super fudgy. 


Fudgy Chocolate Muffins

Whats great they are healthy, flourless and are made without sugar. These flourless muffins get their sweetness from Bananas.
Also they only take about 20 minutes from start to finish.


Gluten Free Fudgy Chocolate Muffins

I used peanut butter in my chocolate muffins to add a rich fudgy texture.  You could also use sunflower butter if you have a peanut allergy.


 Flourless Chocolate Muffins

Ingredients:


Method:
Preheat oven to 180*C/350*F Gas 4.
In a bowl combine all the ingredients until all is mixed well, i would suggest a food processor for this
Once everything is mixed well, spoon batter into lined muffin cups. The batter will be very sticky.
I topped a few of mine with milk and white chocolate chips.
Place muffin pan in the oven and bake for about 15 minutes.
Wait until these are completely cooled before removing from the pan.
Store these muffins in the fridge. They should last at least 5 days.
You can also freeze them for longer storage.

Chocolate Muffins

Gluten Free Golden Syrup Cake

Golden Syrup Cake

Prepare your sweet tooth for a hit of golden syrup goodness. 

This gorgeous cake is simply delicious. Its a rich, moist cake drenched with the wonderful flavor of golden syrup. 

Golden Syrup Cake

It is beautifully moist and sweet without any icing and it goes wonderfully with a cup of tea.

Gluten Free Golden Syrup Cake

Ingredients:

  • 150g/5oz Gluten free self raising flour
  • 150g/5oz Caster Sugar
  • 150g/5oz Margarine at room temperature
  • 3 eggs
  • 100g/4oz Lyles Golden Syrup, plus 3tbsp to drizzle

Method:
Preheat the oven to 160*C/325*F/Gas 3.
Grease a 8in cake tin and line it with baking parchment.
Place the sugar and margarine in a mixing bowl and mix until light and fluffy.
Add the eggs and the golden syrup and mix well.
Fold in the flour until smooth and creamy.
Spoon into the tin and bake for 30-40 minutes until golden and a skewer inserted into the center comes out clean. Cool in tin for 10 minutes.
Meanwhile, heat the remaining golden syrup in a small pan until very runny.
Make holes all over the top of the cake with a skewer or a cocktail stick and pour over the syrup.
Leave the cake to cool completely in the tin, then turn out.

Gluten Free Golden Syrup Cake

Gluten Free Edible Cookie Dough


Edible Cookie Dough

Do you ever find when your making cookies you find yourself eating the cookie dough then you realize and you think yuck, there's raw eggs in here but it tastes so damn good. Well thats why i thought of sharing an eggless, edible cookie dough for you that you can eat straight from the bowl.

Edible Cookie Dough


Add whatever you want to this cookie dough, sprinkles, chocolate chips, nuts or even throw some m&ms in there. Whatever you desire. or why not separate the mix and add different add ins to each to make different variations of cookie dough. Store whats left in the fridge but do not eat it after 24 hours. Putting it in the fridge will also thicken the dough a little. 

Gluten Free Edible Cookie Dough


If you prefair your cookie dough a little thicker put it in the fridge for a couple of minutes. Or if you have stored it in the fridge and you prefair it a little softer take it out for afew minutes befor you eat it.

Gluten Free Edible Cookie Dough

Ingredients
  • 1/2 cup packed brown sugar
  • 2tbsp butter, softened
  • 1/8 tsp vanilla
  • 1 and 1/2tbsp milk
  • 1/2 cup gluten free flour
  • Pinch of salt
  • Chocolate chips

Method:
Combine softened butter and sugar until nice and fluffy.
Gently stir in vanilla, milk, flour and salt with a spoon.
Mix until all is combined.
Then stir in as many chocolate chips as you like.

Gluten Free Edible Cookie Dough