Course: Dessert

Gluten Free Havreflarn (Swedish Oatmeal Cookies)

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Gluten Free Havreflarn (Swedish Oatmeal Cookies)
These oatmeal cookies are a traditional recipe from Sweden. They are so light and delicious and harness the natural goodness of oats. Serve with a cup of tea or coffee.
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Instructions
  1. Prep your ingredients. Preheat oven to 220 C and grease two baking trays.
  2. Melt the spread and pour over the oats and mix.
  3. Combine with the sugar, egg, almonds, flour & baking powder, mix well.
  4. Spoon the mixture onto the baking tray, spaced well apart.
  5. Bake in preheated oven for about 6 minutes.
  6. Cool and serve.
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Gluten Free Beetroot Brownies

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Gluten Free Beetroot Brownies
Another recipe from a German gluten free blog we love - foodoase.de. They use Bob's Red Mill 1:1 Baking Flour. These brownies have a secret healthy ingredient - beetroot which adds a deep earthy sweetness and subtle hint of red.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Brownies
Ingredients
  • 200 g Beetroot Cooked, peeled and finely grated
  • 100 g Dark chocolate melted
  • 100 g Dark chocolate chopped
  • 100 g Margarine melted
  • 80 g Coconut blossom sugar we got ours from Nutriseed.co.uk
  • 2 tsp Vanilla Extract
  • 4 medium Free-range eggs
  • 100 g Ground almonds
  • 80 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1 tsp Baking powder
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Brownies
Ingredients
  • 200 g Beetroot Cooked, peeled and finely grated
  • 100 g Dark chocolate melted
  • 100 g Dark chocolate chopped
  • 100 g Margarine melted
  • 80 g Coconut blossom sugar we got ours from Nutriseed.co.uk
  • 2 tsp Vanilla Extract
  • 4 medium Free-range eggs
  • 100 g Ground almonds
  • 80 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1 tsp Baking powder
Instructions
  1. Beat the sugar and margarine in a mixer until frothy, add the eggs one at a time while beating. Add the other ingredients and combine well to form a batter.
  2. Line your baking tin, add the batter and bake at 180 degrees for 35 minutes.
  3. Slice once cooled.
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Gluten Free, Low Carb Apple & Oat Cheesecake

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Gluten Free, Low Carb Apple & Oat Cheesecake
This is a recipe from our fellow gluten free bloggers at kochtrotz.de. Their 'Apfel und Quark Auflauf' uses Bob's Red Mill Oat flour, so we had to try it ourselves!
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Instructions
  1. Juice and zest the lemon.
  2. Whisk the eggs, stevia and coconut sugar in a mixer for 5 minutes until pale and thick.
  3. Meanwhile, line a circular cake tin and peel, core and slice your apples.
  4. Add the flour, quark, baking powder, lemon juice and zest into the egg mixture and continue to whisk for a further 3 minutes.
  5. Place a layer of apple segments in the base of your tin, top with the batter, then with another apple layer. Sprinkle with coconut sugar and bake for 35 minutes at 180 degrees.
  6. Enjoy!
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Gluten Free Spiced Sweet Potato Pie

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Gluten Free Spiced Sweet Potato Pie
A twist on the classic pumpkin pie. We used sweet potato in this delicious gluten free bake, it's easier to find in the UK and tastes that little sweeter than the original.
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Instructions
For the pastry
  1. Add the gluten free flour and salt to a large mixing bowl and combine. Add the diced chilled butter and work in gently with a fork. Bring together with as much cold water as you need to form a dough.
  2. Transfer the dough into a piece of plastic wrap and chill for 30 minutes. Roll out between two pieces of cling film and transfer to line your pie dish.
For the filling
  1. Boil the sweet potato whole in skin for 40 to 50 minutes until soft. Run cold water over the sweet potato, and remove the skin.
  2. Preheat oven to 180 C.
  3. Break apart the sweet potato in a bowl. Add the butter, and mix well with mixer. Stir in sugar, milk, eggs, mixed spice, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
  4. Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in centre comes out clean. Serve with a dollop of cream.
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Gluten Free Bakewell Tart

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Gluten Free Bakewell Tart
We were inspired by last week's bake off to create a gluten free version of Mary Berry's classic bakewell tart! It was easy with Bob's Red Mill Gluten Free 1-1 Baking flour - the pastry was so light and flaky. Yum!
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Instructions
For the jam
  1. Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
  1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
  2. Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry - and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
  3. Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
  1. Spread a thin layer of jam over the base.
  2. Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
  3. Bake for 35 minutes at 180 degrees.
  4. When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
  5. Enjoy with a cup of tea, and get someone else to do the washing up!
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Gluten Free Vanilla Choc Chip Tray Bake

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Vanilla Choc Chip Tray Bake
By popular demand, here is the recipe for our Vanilla Choc Chip Tray Bake that we often sample at shows. Courtesy of Glutenfree4kids, do check out their website www.glutenfree4kids.com
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Instructions
  1. Preheat the oven to 170 oC. Brush a rectangular baking tin measuring 20cm x 30 cm with a little vegetable oil.
  2. Cream the butter and sugar until pale and light. Gradually add the eggs, bit by bit, beating vigorously in between each addition. The mixture should look like mayonnaise.
  3. Add the vanilla essence, followed by the flour, baking powder, salt and buttermilk. Mix gently to combine.
  4. Pour the batter into the greased tin and scatter the chocolate chips on top.
  5. Bake for 20 – 25 minutes until well risen and golden.
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