Baking – Page 8 – The Food Wife

Number Biscuits

20th November 202020th November 2020
by thefoodwife

Makes 16-20 biscuits

In an effort to help the first Food Baby (not a baby anymore!) with learning his numbers we spent a wet lockdown afternoon making these fun number biscuits. We made them both gluten and dairy free but you don’t have to. You also don’t have to make them in the shape of numbers!

Made with gluten-free flour (so that The Food Husband could help us out with eating them) they were lovely and powdery soft when eating. We used brightly coloured icing to decorate and went with a more is more approach…

Ingredients:
100g butter or vegetable baking block
100g caster sugar
1 large egg
1 tsp vanilla extract
275g (gluten-free) plain flour
1/4 tsp xanthan gum (if using gluten-free flour)

Step 1: Combine the fat and sugar until smooth, add the egg and vanilla and mix. Add flour (& xanthan gum if using) and mix until a smooth dough is formed.

Step 2: Roll out on a lightly floured surface until approx 1cm thick. Cut into desired shapes.

Step 3: Lie apart on a lined baking sheet and bake for 10 mins at 170c fan. Allow to cool on a wire rack before decorating with icing made using icing (powdered) sugar, a little water, plus any colours you like. Let the icing set before tucking in!

Banana, Walnut and Carrot Loaf Cake

16th October 202016th October 2020
by thefoodwife

Serves 8-10

My vegan banana muffins were such a big hit with many of you, that Iâ€™ve tried my hand at some more vegan baking. This time also making it gluten-free (although you can just use regular flour if youâ€™re not avoiding gluten).

This is a banana loaf cake, spiced and with added carrot, apple, sultanas and nuts to make a, sort of, carrot cake. Even my banana-hating husband enjoyed it.

Iâ€™ve used walnuts in the cake and as a topping, but if you want to make this nut-free, just leave them out.

Ingredients:
3 large (approx 330g) very ripe bananas, mashed
60g vegetable oil
120g light soft brown sugar
300g (gluten-free) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 carrot (approx 75g), finely grated
1 eating apple (approx 50g), finely grated
50g walnuts, chopped
50g sultanas
1 heaped tsp mixed spice

Optional topping: 4 chopped walnuts and 1 level tbsp light brown sugar

Step 1: Pre-heat your oven to 180c (fan) and line a loaf tin.

Step 2: With the exception of the optional topping ingredients, combine all other ingredients in a bowl. This is a stiff mix but try not to over mix it. Tip into the lined loaf tin and smooth with the back of a spoon.

Step 3: If using the topping, sprinkle over the top and then transfer to the hot oven and bake for 50 minutes.

Step 4: Remove from the oven and allow to cool in the tin for 30-40 minutes before removing and cooling on a rack.

(Gluten and Dairy Free) Chocolate and Peanut Cookies

26th September 202026th September 2020
by thefoodwife

Makes 12

Chocolate and peanut is a brilliant combination and this gluten and dairy free cookie is a great recipe to have up your sleeve. If you want to make them double chocolate then add the chips listed as an optional ingredient.

These can be prepared ahead of time, and the dough left to chill in the fridge, or indeed the freezer! Prefect for unexpected guests!

If you have no need to make these dairy and/or gluten free, use butter and regular plain flour (and omit the xanthan gum).

Ingredients:

100g dairy free baking block, softened
100g caster sugar
100g light soft brown sugar
1 large egg
150g gluten free plain flour
2 tsp baking powder
1/4 tsp xanthan gum
30g cocoa powder
1/4 tsp fine salt
100g chunky peanut butter
Optional: 50g dark chocolate chips (gluten and dairy free)

Step 1: Cream together the fat and sugar

Step 2: Beat in the egg followed by the dry ingredients

Step 3: Warm the peanut butter in the microwave for 30 seconds and then fold through the mix (along with the chocolate chips if using)

Step 4: Roll into a fat sausage and wrap in greaseproof paper and then chill for 30 minutes (or longer).

Step 5: Divide into 12 discs and arrange on two lined baking trays, spaced to allow them to spread.

Step 6: Bake in a preheated oven at 160c (fan) for 11 minutes.

Step 7: Remove and allow to cool (they will firm up on cooling)

Fruity Porridge Baby Bars

15th September 202015th September 2020
by thefoodwife

Makes approximately 20

Iâ€™m now weaning Food Baby number two and am adjusting back to cooking recipes suitable for little mouths and tummies!

Packed full of fruit (and veg!) these oaty bars are firm enough to hold for little hands but soft and squishy making them perfect to eat too!

If you are avoiding gluten then ensure the oats are certified gluten-free. Otherwise this recipe is suitable for most dietary requirements, and perfect for baby weaning.

Ingredients:
200g (gluten-free if required) oats
4 bananas, mashed with a fork
2 eating apples, peeled and grated
1 carrot, peeled and finely grated
1/2 tsp ground cinnamon

Step 1: Preheat the oven to 180c and line a baking tray (I used a rectangular tray approx 11×5 inches) with parchment.

Step 2: Combine the five ingredients in a bowl.

Step 3: Tip the mixture on to the lined tray and use the back of the spoon to flatten and even out the top. Transfer to the oven and bake for 30 minutes.

Step 4: Remove from the oven and allow to cool fully in the tin, before cutting into approximately 20 bars.

Store in the fridge for a few days or freeze. For smaller hands slice each bar in half length ways to make them easier to hold.

Tiffin

7th September 20208th September 2020
by thefoodwife

Makes 16 squares

A perfect non-bake â€˜bakeâ€™ to make with children. Tiffin, or refrigerator cake, is a rich biscuity chocolate concoction which combines store cupboard and fridge ingredients to make a tasty treat. Itâ€™ll keep for up to a week in the fridge too (although Iâ€™ve never known it to last so long!)

Iâ€™ve given you options here to turn it into a gluten-free and/or vegan treat, if required. You can vary the amount of biscuits used (see below) using the lower amount will give a softer, fudgier tiffin, the higher makes a more solid tiffin. Both are good!

Ingredients:
150g butter/vegan baking block
75g caster sugar
75g golden syrup
30g cocoa powder
160g-200g biscuits (I like using digestives or rich teas) (gluten-free/vegan if required), crushed to a mix of powder and chunks
2 handfuls of sultanas
200g dark and/or milk chocolate (gluten-free/vegan if required), melted
Optional: Handful of mini marshmallows (gluten-free/vegan if required)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed biscuits and sultanas, and then stir through the molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer.

Step 5: Smooth over the molten chocolate and, if using, sprinkle over the marshmallows, pressing them gently into the melted chocolate. Cover and place in the fridge to set for a few hours. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge.