Ingredient: salt
Cookies

Christmas spiced place name cookies

Christmas spiced place name cookies

Day three of my make ahead Christmas recipes is for Christmas spiced cookies.

Christmas spiced place name cookies - A Free From Life

There will be ten of us around the table on Christmas day and I like to make it look extra special for the big occasion.

This year, I’m trying something different to the usual place name holders by making them edible! These Christmas spiced cookies were fun to make because I let the children decorate them (yes you read that right, I relinquished the control on this one). With our collection of angel, snowman, Christmas tree and star cookie cutters, we were able to make some lovely little place names that the guests can eat if they feel that way inclined (or can fit anything else in).

Christmas spiced place name cookies

These are wheat free, as I made them with spelt flour. They are also dairy free.

A variation of gingerbread, I used mixed spice instead of just ginger, to give the lovely blend of spices that remind us of Christmas and I’m hoping they’ll make an interesting addition to the table. That is, if you can see them amongst the crackers, selfie masks, napkins and little stocking cutlery holders. Perhaps it’s over the top, but who cares? It’s Christmas.

Christmas spiced place name cookies - A Free From Life

 

Christmas spiced place name cookies
Christmas spiced place name cookies
Print Recipe
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Christmas spiced place name cookies
Christmas spiced place name cookies
Print Recipe
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180C, gas 4 and grease and line two baking sheets
  2. Sift together the flour, bicarb, salt and mixed spice
  3. Rub in the butter to the flour mix, until you get a texture resembling breadcrumbs
  4. Add the sugar and mix well
  5. Make a well in the centre of the dry ingredients and add the egg and golden syrup
  6. Use a fork to whisk in the egg and syrup to the mix until it starts to form a dough, bring it together with your hands if necessary
  7. Turn out the dough onto a floured surface and knead until smooth. Roll out to about 3mm thick and cut out your shapes, taking the extra and re-rolling until all the dough is used up.
  8. Bake in the oven for 10-15 minutes, until golden
  9. Leave to cool completely before decorating and for a finishing touch, dust with icing sugar
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Uncategorised

Carrot cake muffins – gluten and dairy free

Gluten and dairy free carrot cake muffins - A Free From Life

It was my birthday yesterday, so naturally this calls for cake.

gluten and dairy free carrot cake muffins - A Free From Life

Deciding on carrot cake muffins with ‘cream cheese’ topping, I set about converting a recipe. I’m not a fan of overly sweet things, really I’m not. Not since I’ve been doing yearly sugar detoxes anyway. Whilst I enjoy the occasional sweet treat, I find when I bake myself, I can reduce the sugar considerably and still produce a treat that satisfies.

I’m also a fan of wholesome cakes – my chocolate courgette cake being a family favourite. The sweetness of the carrots, combined with juicy raisins and the crunch of chopped walnuts, just fits the bill.

As you can see, I went a little overboard and made 24 muffins, which is a lot of cake, but I wanted to make plenty to share the birthday love!

Gluten and dairy free carrot cake muffins - A Free From Life

 

The muffins came out a lovely golden brown. They held well and the result was a delicious, moist cake.

If you would like to try them for yourself, you can find the recipe below.

Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C/gas 5. Line 2 muffin trays with paper cases.
  2. Beat together the oil, sugar and eggs
  3. In a separate bowl, mix together the tapioca, sorghum and quinoa flours with the baking powder, bicarb, salt, cinnamon and ginger.
  4. Add the dry ingredients to the wet and beat together until fully incorporated.
  5. Grate the carrots and finely chop the walnuts. Add these, along with the raisins the the mix and stir in.
  6. Divide the mixture evenly between the muffin cases and bake for 20 minutes.
  7. To make the cream cheese frosting: Sift the icing sugar and cream with the margarine. Add the vanilla extract and cream cheese, then beat together until smooth. Once the cakes are cooled, spread the cream cheese frosting on to each muffin, then refrigerate until set.
Recipe Notes
Le Coin de Mel
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Baking

Chocolate Cake with Beetroot and Sweet Potato

Chocolate cake with beetroot and sweet potato - A Free From Life

We grow beetroot every year and thanks to my two younger children and their generosity when sowing the seeds, we have a lot of it. That’s not so bad because I make batches of nomato sauce to freeze and I love roasted beetroot, but I needed another way of using it, one that the kids would eat too.

I’ve made chocolate beetroot cake before, but I hadn’t made it gluten free. It was also quite dry and earthy and got the thumbs down from my taste testers. This recipe, on the other hand, was well received and so I can add it to my collection of cake recipes that include vegetables (I also have a chocolate courgette cake recipe and a courgette and carrot loaf).

Chocolate cake with beetroot and sweet potato - A Free From Life

Using ground almonds instead of flour means that this recipe is not only gluten free, it’s grain free too. The fat from the almonds keeps the cake moist and with the addition of the sweet potato and beetroot, it’s dense and more like a pudding than a light sponge. Using the sweet potato keeps the sugar levels down too.

Chocolate cake with beetroot and sweet potato - A Free From Life
Chocolate Cake with Beetroot and Sweet Potato
Print Recipe
A dense, moist chocolate cake, with a deep, rich, red interior.
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Chocolate cake with beetroot and sweet potato - A Free From Life
Chocolate Cake with Beetroot and Sweet Potato
Print Recipe
A dense, moist chocolate cake, with a deep, rich, red interior.
Prep Time
30 minutes
Cook Time
1 hour
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Mix the cacao with the boiling water to form a paste
  2. Add the vanilla extract to the chocolate mixture, then add the grated beetroot and stir together
  3. In a separate bowl, mix together the almonds, bicarbonate of soda and salt
  4. In a third bowl, whisk together the sugar, sweet potatoes, olive oil and eggs
  5. Add the chocolate mixture to the egg and sugar mix and continue to whisk
  6. Finally, add the dry ingredients and mix to make sure all is fully incorporated
  7. Pour into a greased 9 inch springform tin and bake at gas 3/170° for 50 minutes to 1 hour. When a toothpick or skewer comes out clean, the cake is done.
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Baking

Courgette and carrot loaf – gluten and dairy free

Courgette and carrot loaf - A Free From Life

We have a small vegetable patch in our garden and every year, one of our greatest successes is courgettes. With such an abundant crop, it would be easy to become fed up of eating them, which has happened in previous years. So I’ve had to become more inventive in how I use them up.

One of our favourites is a chocolate courgette cake and I also enjoy letting the odd one grow big enough to be marrow size, then baking it in the oven, halving, scooping out the middle and filling with a savoury rice, mince Bolognese or chilli. It’s such a hearty meal.

Courgette and carrot loaf - A Free From Life

Then I inherited a recipe for a courgette and carrot loaf that I thought I’d try out. I had to convert it to be gluten free and with the addition of sunflower oil, it’s dairy free too. What I love about this courgette and carrot loaf is that it’s packed with flavour and wholesome goodness.

Courgette and carrot loaf - A Free From Life

The ingredients work together so well, with the carrots providing some sweetness, the courgettes moisture and the nuts give just the right amount of crunch. A slice of this loaf will give you a tasty, satisfying mid-morning snack that will keep you going until lunch or an afternoon tea treat to last you until dinner.

Courgette and carrot loaf - A Free From Life

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Link up your recipe of the week
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Ingredients
Servings:
Instructions
  1. Weigh out the flour, sugar, baking powder, salt and mixed nuts. Stir well
  2. In a separate bowl mixed together the beaten eggs, oil, lemon rind and grated veg.
  3. Add the wet ingredients to the dry and mix together until well incorporated.
  4. Pour in to a greased loaf tin and bake in the oven at 180/gas 4 for 50 mins to 1 hour. Check with a tooth pick to see if it comes out clean. If so, it is done.
Recipe Notes

Leave to cool in the tin before turning out on to a wire rack.

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