Home made Wheat free flapjacks / gluten free flapjack
Wheat free Museli tray bake / gluten free Museli tray bake
Because of the gluten free porridge oats and gluten free museli used in this gluten free recipe both these wheat free flapjacks and gluten free museli bakes are designed to taste just like everyday flapjacks / museli bakes and they do - Delicious!!!
Ingredients- makes about 10 wheat free traybakes /gluten free flap jacks
240g unsalted butter
240g demerara sugar
2 tbsp golden syrup
280g gluten free rolled oats. We used Hale & Heartys gluten free porridge oats or you could use Glebe Farm porridge oats for a finer texture. For the Wheat free museli tray bakes, replace wheat free oats with 280g of Glebe Farm gluten free museli.
Method
preheat oven to 190oC/375oF/gas 5
Line a shallow baking tray with baking parchment or alternatively grease a shallow baking tray. Melt the butter, sugar and syrup in a small saucepan on medium/low heat. Stir in gluten free oats or gluten free museli and press into the baking tray. Bake for approximately 10-15 minutes or until golden. Remove from oven, whilst still hot mark into squares or bars and cool on a wire rack. Store in an airtight tin to retain freshness.
Gluten free Date tray bakes/ wheat free Date tray bakes
These easy and quick to make moorish gluten free date tray bakes are perfect for a sunday afternoon tea time treat. Also great in packed lunches, or simply with a cup of steaming hot tea. Gluten free date tray bakes involve no baking!!!
Ingredients - makes about 24
250g butter
200g chopped dates
160g unrefined golden caster sugar
2 tsp vanilla extract
2 packets of Eskal vanilla tea biscuits crushed
2 eggs, beaten
250g desicated coconut, plus more for coating
Method
Place the butter, dates and sugar into a saucepan and bring to boil. Take off the heat and stir in the vanilla extract, wheat free biscuits and eggs. Sprinkle half the desicated coconut over the bottom of a small shallow tin, then press the date mix into the tin, sprinkling the rest of the coconut over the top. Leave to cool, then cut into small squares and roll in more coconut if required. Store in an airtight tin and these wheat free date tray bakes will keep for up to a week.
Gluten free Chilli Chicken Parcels
Ingredients
Stokes Sweet Chilli Sauce
300g of chicken breast fillets cut into thin strips
light puff pastry (1 sheet per person)
4 strips of bacon finely cut and fried
50g grated cheese
2-3tbsp fresh cream
15g sundried tomatoes chopped.
Small handful of each vegetables ie. mushrooms sweetcorn, pepper red/green per sheet of puff pastry
Method
Preheat oven to 180oC gas mark 4
Lay each puff pastry sheet on a flat, greased baking tray and evenly spread with Stokes Sweet Chilli Sauce. Lay strips of chicken forming a sqaure in the centre of each pastry sheet. Sprinkle over the bacon, vegetables, tomatoes, cheese and drizzle 2-3tbsp of cream over all the ingredients.
Fold over one corner of the pastry as far as it will go, then fold the opposite corner over it. Finally fold the remaining corners the same way, making sure you turk in any edges to seal the 'parcel'.
Bake in a preheated oven for 20-30 minutes or until the pastry is golden.
Caramelised Red Onion & Goats Cheese Gluten free Tartles
Ingredients - serves 4 generous portions or 6 smaller, starter sized portions
Stokes Red Onion Marmalade
1 Medium Red Onion, sliced
25g butter for frying the onions
1 packet gluten free puff pastry
100g Goats Cheese
handful of fresh thyme
Method preheat the oven to 225c/gas 7
Grease a medium sized baking tray. soften the onions in a little butter until they are translucent but not browned. Roll out the pastry into a rectangle to about 1/2 cm thickness using a knife score a border around the edges and prick the base all over with a fork. Place on greased baking tray. Spread the base with sufficient Stokes Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and sliced goats cheese, sprinkle with fresh thyme. Bake in hot oven for 15-20 minutes or until the pastry is golden, puffed up and the cheese has browned on top.
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