Great Company

ElizabethDBakes_VeganAndGlutenFreeCarrotLoaf_550x440So pleased to have been included in this – and alongside such deserving companies, craftspeople, entrepreneurs, founders & foodies.  Click On Link below!

Thank you!

12 life-changing gluten-free products you won’t find in supermarkets

 

Allergy & Free From Show + Competition

Very excited to be exhibiting for the first time this year at the Allergy and Free From Show at Olympia London. 7 – 9 July, Stand A76.

Come and say “hi”, try some amazing vegan and gluten-free treats and get a preview of festive goodies including my award-winning stollen and a knock your socks off vegan and GF pumpkin pie.

There will also be a chance to win a place at an exclusive #freefrom baking masterclass for you (or for an aspiring allergy-friendly baker among your nearest and dearest). Can’t wait!

Click here for free tickets: 

http://www.allergyshow.co.uk/go/elizabethDbakes

 

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Let them (all) Eat Cake: Variations on a Vegan & Gluten-free Lemon Drizzle

I recently made a cake for someone who can’t eat egg, gluten, dairy or potato starch. They were finding a few outlets who would make them a vegan and gluten-free cake, but none that would do a one-off without using a starchy flour blend.

In parallel, I launched a low sugar range and have had quite a few conversations with customers about the differences between sugar-free, low sugar and no refined sugar.  There are as many attitudes and thoughts around this subject as there are people, it seems.

All of which has got me thinking about the challenge of making “free from” cake and the absurdity of the notion that you can make one cake to cater to everyone’s needs.

It has tested the people pleasing part of me to understand that everything I make may not be for everyone. But the penny has only just dropped that there is a corollary to this: People’s individual needs – choices, taste, allergies, intolerances, medical conditions – CAN be met deliciously and with flair.  And this particular challenge floats my baking boat.

In this spirit, this recipe is a template with some suggested variations. I will, of course, not have covered off every possible permutation. I hope there are enough versions here to allow people to make substitutions where required. You may also send me a comment and I will see if I can help.

 Basic 1 bowl “Free From” Lemon Drizzle Cake (Gluten-free & Vegan)

Rub a little olive oil (about a teaspoon) on the bottom and sides of a 23cm springform tin and line the bottom with baking paper.

Ingredients

250 grams golden caster sugar (coconut sugar also works)

250 ml unsweetened almond milk

275 grams ground almonds

275 grams self-raising gluten-free flour blend (I use Dove’s Farm)

150 ml extra virgin olive oil

50 grams milled flaxseeds

1 ½ teaspoons gluten-free baking powder

1 teaspoon sea salt

1 teaspoon vanilla

Zest of 6 lemons

Syrup: 100 grams golden caster sugar and juice of 2 lemons

Glaze: 300 grams icing sugar and juice of 2 lemons

IMG_3059.jpgMethod:

Combine all of the cake ingredients in a mixing bowl either by hand or with an electric mixer. Don’t overmix. Just make sure it is well blended and that the zest hasn’t stuck to the paddle or spoon or whisk.   Place in the prepared tin and bake in a pre-heated 160 degree c fan assisted oven (or 180 degrees if not fan assisted) for 45 – 50 minutes. Ovens vary, check to see if a toothpick comes out clean at 45 minutes.

While the cake is baking, make the syrup by heating the caster sugar and lemon juice until is thickened but not too dark.  It will thicken more when it cools a little.  You can do this either in a saucepan on the hob or in the microwave but if you use the microwave just start with a couple of minutes then check, another 30 seconds then check etc.  It’s easy to burn; don’t leave unattended on the hob either.

Remove the cake from the tin and place on a wire rack.  Paint the cake with the syrup using a pastry brush while the cake is still warm.

When the cake has cooled, make a thick glaze with the icing sugar and remaining lemon juice and pour over the cake.   You can delete this and just dust with icing sugar for less sweetness.

HyperFocal: 0

Low Sugar version (free from refined sugar, with only 3 grams sugars per 100 grams)

Substitute xylitol for sugar in both the cake mixture and the syrup. Delete the glaze. The syrup made with xylitol will crystalise a little giving a sweet crunchiness on top. Xylitol is natural and doesn’t have the after-taste of some sweeteners. It does leave a sort of icy tingle in the mouth. Apparently it is good for your teeth; I’m a baker and not a dentist so I can’t vouch for that! It does bake very well if you are moving away from sugar or need very low GI.  I add calendula petals to give it a nice finish.

 Superfood enriched version

The basic version of this cake is already full of wholesome ingredients, but I recently used a milled flaxseed and goji berry blend (it was the only thing in the house) and added 2 tablespoons of poppy seeds, and the result was beautifully textured, a little fruity and scrumptious.

No starch version

To eliminate starches, substitute the self-raising flour blend with pure rice flour or millet and add 1 teaspoon each of bicarbonate of soda and xanthum gum.

Paleo version

Coconut flour works well with the ground almonds for a paleo version so replace the self-raising flour blend and add 1 teaspoon bicarbonate of soda and 1 teaspoon xanthum gum.

Nut-free version

Substitute the ground almonds with polenta or millet and use coconut milk instead of almond milk.

You can of course mix and match some of these substitutions, ie coconut milk instead of almond milk if it is what you have in the house. Sunflower oil also works well if you do not have olive oil in the cupboard.  I am going to try an avocado oil version soon.

*****

Vegan Baking Events

Really looking forward to doing this at Wholefoods Richmond and Piccadilly.  I’ll be making the popular Vegan Pistachio Brownies and the new Carrot cake plus a preview from the low sugar range which launches in March: gluten-free, vegan and low sugar Lime Pie.

https://www.eventbrite.co.uk/e/vegan-baking-masterclass-tickets-32185235907?aff=escb&utm-medium=discovery&utm-campaign=social&utm-content=attendeeshare&utm-source=cp&utm-term=eventcard

Gluten-free, Vegan Loaves

My Carrot Cake (see Recovery Cake post) and Banana Bread are now on sale at Wholefoods Markets UK and yumbles.com/elizabethdbakes.

 

WESTMINSTER PEOPLE: How cake-maker Elizabeth gave Soho its own baker street

Source: WESTMINSTER PEOPLE: How cake-maker Elizabeth gave Soho its own baker street

Blueberry Cake: Gluten-free, Vegan, Sugar-free

Keep the indulgence in “free from” baking: a vegan, refined sugar-free or gluten-free cake should still be a comforting and delicious treat

I am seeing a lot of books and articles on “healthy” and “free from” baked goods. Dairy-free, Vegan. Gluten-free, No Refined Sugar etc. And I applaud the effort. Some of them are great. I am a big fan of Henrietta Inman’s new book Clean Cakes, for example – Free From Cake as Art. Many innovators have been writing about these issues and developing recipes for a very long time. For me personally, Alice Medrich’s Flavor Flours is my go-to book when looking at finding gluten-free alternatives. The glorious Jude Blereau and her wholefood thinking sits on the top of my She-roes list. The Minimalist Baker and Oh She Glows are superb online “free from” magicians. The Flying Apron in Seattle should be added to the list of great American pioneers, as far as I am concerned. I have written about my own relatively new-found passion for “free from” baking and the satisfaction of baking outside of the conventional box. And I love, really LOVE, the moment when a customer with a tricky combination of food allergies finds something wonderful on my market stall that they can eat and enjoy. Elation is the only way I can describe seeing the current popularity of my vegan products – chatting to the non-vegan customers who are trying them and appreciating their deliciousness using only pure plant-based ingredients.

But for the record, my cake DNA is about PLEASURE first and foremost. I really can’t help it. I am blessed and cursed with a hedonism that defies logic and any good sense. I understand that a person can get used to no sugar, that making healthier food choices is overall a good direction to go in and that too much cake is bad for you. But I am not so sure I understand the current trend for cakey treats to be “clean” when the result doesn’t really taste much like a treat. What drives me forward is the journey to the little patch of ground where natural baking meets delectable.

Yet I have to live in the real world and on my stall at Berwick Street Market I get a lot of requests for sugar-free cakes from customers across the board: GF, Vegan, those that will eat anything but want to cut down on sugar. I have struggled with my indulgent nature on this one and have yet to make a cake without any sweetener at all that I like – I would struggle to call that beast a “cake”. And I can’t bear the taste of artificial sweeteners in baking. (Don’t get me wrong. I am no stranger to a Diet Coke. It is only in baking that this seems to be a problem for me.) So I find that once again, thanks to my persistent clientele, I am discovering something new. Currently happily working away in the land of maple syrup and honey. I developed this cake as an option for everyone. It is full of wholesome ingredients and contains maple syrup and fresh fruit to sweeten. It is very popular.  I confess that I eat it for breakfast. It is all about texture; could be made with different fruits and berries and nuts. I did a nut-free version with coconut milk and Summer berries that was delicious.

Blueberry Cake with lemon, almond & thyme – Gluten-free, refined sugar-free, Vegan

 Ingredients

4 tbls flaxseeds + 8 tbls water

225 grams soya or sunflower margarine (gluten and dairy-free)

275 grams pure maple syrup

2 tsp gluten-free baking powder    DSC_0135.jpg

½ tsp bicarbonate of soda

2 tbls psyllium husks (optional)

½ tsp salt

Juice and zest of 2 lemons

380 grams of GF flours

I use: 140g oat flour, 140g millet, 70g sweet rice sorghum, 30g cornflour

250 ml unsweetened almond milk (you can also use coconut milk)

350 grams fresh blueberries, washed and tossed in 1 tbls of gf flour

Crumble:

50 grams oat flour

50 grams GF oats

50 grams soya margarine (or sunflower or coconut oil)

¼ tsp salt

2 tbls maple syrup

75 grams slivered almonds

A few sprigs of fresh thyme, remove leaves and discard stems

Method

Preheat oven to 180c (160c for fan assisted).

Prepare a 23 cm springform tin by greasing with a little soya or sunflower vegan and gluten-free margarine sides and bottom. Line the bottom and sides with baking parchment.

Combine the flaxseeds and water in a small bowl and set aside. Combine the flours, salt, baking powder, bicarb of soda and psyllium husks (if using) in a medium bowl and set aside. In the bowl of a stand mixer, mix together the margarine and maple syrup until well blended. It will look a bit curdled. Add the flax eggs and the flour mixture and mix by hand with a spatula. Add the almond milk and the lemon juice and mix on medium setting until the batter is smooth, about 2 minutes. Scrape down the sides and bottom with the spatula then add the lemon zest and blueberries, gently combine by hand. Pour into the prepared tin and bake for 35 minutes (initially).

Prepare the crumble by combining all of the ingredients by hand until you have a pebbly mixture. Don’t be tempted to replace the fresh thyme with dried. If you don’t have fresh …the cake will be fine without. Put in the fridge while the cake is baking. Once the cake has been in the oven for 35 minutes, gently and quickly take it out of the oven, sprinkle the crumble on top, return to oven and bake for a further 30-40 minutes – ovens vary.

The cake is ready when a toothpick comes out clean and the crumble has browned nicely.

Allow to cool in the pan for 20 minutes then remove the springform and allow to cool completely on a wire rack.  To serve: sprinkle with fresh blueberries and thyme leaves, if you are sticking to no sugar.  Delicious with a low-sugar lemon sorbet.