Ingredient: Vanilla essence

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 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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French Madeleine Cakes

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 French Madeleine Cake
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee!
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar alternative in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
  4. Bakes 12 - 16 madeleines.
Recipe Notes

Equipment: You will need a 12 or 16 cup Madeleine baking tray.

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