WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
- Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
- Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
- Pour the mixture into the baking tray and press evenly over the base.
- Bake for 15 to 20 minutes or until lightly browned.
- Set aside to cool.
- Mix sweetner and flour in a large bowl.
- Add egg, lemon juice and zest and mix well.
- Spread rasperry jam evenly over warm crust.
- Gently pour lemon mixture over jam.
- Bake for 20 to 25 minutes or until set.
- Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours, cut into squares before serving.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE
This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.
Provided by WicklewoodWench
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak your dried apricots overnight in the 500ml of water.
- Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
- Pour the apricots and water into a large saucepan and bring to the boil.
- Gently simmer for 10 minutes.
- Remove from the heat and liquidise.
- Beat butter, eggs and honey into the apricots.
- Sieve in the flour and mix well.
- Spoon into a greased cake tin and bake for 25-30 minutes.
- Remove from cake tin, transfer to a cooling rack and make frosting.
- In a large bowl, beat together the butter, vanilla and cream cheese.
- Add the sweetener a cup at a time and mix until blended.
- When the cake is thoroughly cooled, top with cream cheese frosting.
Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3
GLUTEN FREE LEMON SHORTBREAD
I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.
Provided by jackandfiona
Categories Dessert
Time 35m
Yield 35 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 150 deg C.
- Soften but do not melt the butter.
- Mix all ingredients in a food processor until smooth and well combined.
- Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
- Place on a baking tray and prick with a fork.
- Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
- Cool on a wire rack and store in an airtight container.
- For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
Nutrition Facts : Calories 87.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 51, Carbohydrate 8.2, Fiber 0.4, Sugar 2.6, Protein 0.5
WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES
This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern's "cooking up a storm"; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 25m
Yield 8-10 sausages
Number Of Ingredients 15
Steps:
- In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
- In another bowl, beat the eggs and milk together with the mustard powder.
- Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
- Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
- Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
- Serve warm with chutney or relish.
Nutrition Facts : Calories 67, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.1, Sodium 34.5, Carbohydrate 7.8, Fiber 0.7, Sugar 0.8, Protein 4
WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE
I have tried many recipes for different variations of lemon surprise puddings, and delicious as they are, none of them transferred well to being gluten free. The egg whites are what helps in this recipe, however, it is the ban Marie that is key to its success.
Provided by WicklewoodWench
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180c,
- In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
- Add the egg yolks, flour and baking powder, beat well together.
- Gradually add the milk and lemon juice. (Don't panic if it curdles).
- In a separate bowl, whisk the eggs whites until they form stiff peaks.
- Using a metal spoon, gently fold the egg whites into the lemon mixture.
- Pour into a greased 2 pint ovenproof dish.
- Place the dish in a ban Marie and bake for 45-50 minutes.
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