Buttered Maple and Bacon Salt Popcorn

Buttered Maple and Bacon Salt Popcorn is the perfect balance of butter, sweet and salt that you need which makes this popcorn totally addictive. With a deep caramel and smoky umami flavour you need look no further for movie night.

Buttered Maple and Bacon Salt Popcorn in a saucepan on a table

I can count on one hand the number of movies I have seen this year. That’s a sad state of affairs considering I studied film at university and always assumed that is the field in which I would be working throughout my adult life. Oh, and by the way I’m not counting animated films. I think I have seen How To Train Your Dragon at least 60 times, Robin Hood maybe 100, Cars 50 times and Frozen 20 times (it’s not one of Cole’s favourites).

So my career in film fizzled out during my twenties but these days I now don’t watch them at all which my teenage self would have found staggering. I also don’t read film reviews anymore so I’ve no idea what is even on at the cinema. I actually was a film reviewer in a previous life so this really makes me sad.

overhead shot of Buttered Maple and Bacon Salt Popcorn in a saucepan on a table with maple syrup and bacon salt

One of the problems I have is the kind of films I will actually watch has narrowed considerably since having children, or maybe just getting older. Horror, gritty realism or anything traumatic or weepy are gonzo. I also have no capacity for concentration these days so anything with a complicated or thought provoking plot is also out. That basically leaves comedy or action, as long as it’s not stupid or with too many guns. Romance I can do though. Bring on the romance. As long as one of them doesn’t die at the end.

Then there’s a timing issue. I only really get to sit down in the evenings around nine, I’m usually working on my laptop for an hour and then I need to go to bed for ten otherwise the night time feeds are too overwhelming. So there isn’t really much time to actually sit down and watch a film from beginning to end.

But since I’m always striving to do better I would really like to get this in check. For the sake of teenage me. I miss getting lost in a film, the journey and escapism of them, and then chatting about them afterwards. So Luke and I have instigated movie nights. Saturday nights we work extra hard to get the children asleep on time so that we can be sat on the sofa by 8pm, house tidied, food eaten and work set aside so we can watch a film together.

A mixing bowl of Buttered Maple and Bacon Salt Popcorn with a wooden spoon

So far we have seen Jumanji and Pitch Perfect 3. I know, we may have set a very high bar choosing films with such worthy artistic merits. Will any other film we watch from this moment on measure up? Only time will tell. This weekend we are contemplating Deadpool 2 so we’re certainly not shying away from the highest of highbrow fare. To be honest I was ridiculously excited the first time we sat down to watch something that it didn’t matter what it was, it felt like such a treat. In particular as you know what goes hand in hand with movie nights.

Popcorn!!

There are certain foods in this house which I leave to Luke and they simply cannot be made without his presence. Cocktails are completely his domain. His cheese and onion toasties rule. Oven baked chips he has absolutely mastered. And his popcorn cannot be beaten. If you have tried my Perfectly Sweet n’ Salty Popcorn (which he kinda helped invent) then you know that we take our popcorn very seriously in this house. The ratio of butter to sweet to salt has to be absolutely spot on. This is what makes perfect popcorn so addictive. Your hand should take on a life of its own and dive into the bowl of its own volition. Before you know it you are licking the butter off your fingers and wondering where it all disappeared to.

Buttered Maple and Bacon Salt Popcorn in a saucepan on a table with maple syrup and bacon salt

Well, this Buttered Maple and Bacon Salt Popcorn takes its cues from my classic recipe and takes it into the stratosphere. The butter is still there as before, tasting divine, the sugar has been replaced though with maple syrup for even more depth of flavour and the salt has been surpassed by my favourite seasoning of all time. Bacon Salt. Bacon Salt makes everything taste better, salty but with a smoky savoury umami flavour. Bacon Salt is very easy to make and will last an age in the fridge. Once you give into its temptation you will be adding Bacon Salt to everything. Trust me.

Buttered Maple and Bacon Salt Popcorn is definitely the only popcorn we will need to accompany our movie night from now on. It even tastes as good the next day, if you dare to leave any in the bowl, as it becomes even more toffee like. Totally dangerous.

Oh, and if you have any recommendations for films that have been released in the past three years I would love to hear them so we can add to our movie night roster. One day you never know, we might even be able to return to the actual cinema. A girl can dream.

overhead shot of Buttered Maple and Bacon Salt Popcorn in a saucepan on a table

If you make Buttered Maple and Bacon Salt Popcorn please leave a comment below and/or give the recipe a rating. I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Buttered Maple and Bacon Salt Popcorn

Buttered Maple and Bacon Salt Popcorn is the perfect balance of butter, sweet and salt with a deep caramel and smoky umami flavour.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: British
Keyword: buttered maple bacon salt popcorn
Servings: 4 people
Calories: 299kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon olive oil
  • 100 g popcorn kernels
  • 75 g unsalted butter
  • 3 tablespoon maple syrup
  • 1 teaspoons bacon salt

Instructions

  • Drizzle the olive oil into a large pan with a lid. Turn the heat on and to test when your popcorn is ready just pour in 3 of the popcorn kernels. Place the lid on and leave for the corn to pop, it will take a minute or so to get going.
  • As soon as the 3 kernels have popped then you know it’s the right temperature. Pour in the rest of the popcorn, place the lid on and wait until all the popcorn has popped, shaking the pan every now and then to prevent any burning.
  • Meanwhile melt the butter in a small saucepan with the maple syrup and bacon salt over a medium heat. After the butter has melted it will start sizzling, leave it to sizzle and crackle and so it begins to turn brown. Once the sizzling has stopped and the butter is a nice nutty brown then remove from the heat.
  • By this time the popcorn should also have stopped popping. As soon as the corn can go 3 seconds without popping then remove from the heat immediately so it doesn’t burn and pour into a bowl.
  • Pour the maple and bacon salt butter over the popcorn and stir well so it’s coated thoroughly.

Nutrition

Calories: 299kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 586mg | Potassium: 102mg | Fiber: 3g | Sugar: 9g | Vitamin A: 9.4% | Calcium: 2.1% | Iron: 4.2%

SHOP THE RECIPE

Now, you can make the popcorn in any large saucepan with a lid but I would be remiss if I didn’t let you know that I always make my popcorn in my Le Creuset Signature Cast Iron Round Casserole, 28 cm – Marseille Blue. It’s actually great as the popcorn doesn’t stick to the bottom of the casserole or burn as easily as other pans I’ve tried and can fit a lot of popcorn in it which is a bonus. It is pricey though and I wouldn’t recommend you buy if you are only going to make popcorn with it. We use it for everything from pot roasts, stews and stocks to making jams and chutneys. It’s large enough that it is great for so many purposes from sweet to savoury. I have the signature marseille blue colour as when I bought it I wanted it to match the old Le Creuset saucepans handed down to me from my dad but you can get them in other beautiful colours. Different colours are different prices so you can definitely get a good deal if you choose a less popular colour.

This post is not sponsored but the links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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‘Nutella’ Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.

A stack of Nutella Fudge Oat Bars

I’ve got a bit of exciting news to impart. I’m finally bouncing back from maternity leave and returning to the cake stall next month. Sunday 6th October to be exact, at Stroud Green Market, which is my neighbourhood farmers’ market. I have decided to stay local and stick to the one market for the moment to ease me back into the game. Plus I love the vibe at Stroud Green Market, it is run with a lot of passion with a lovely community feel. I will be selling the usual layer cakes, loaf cakes, bars and delectable goodies which are all totally gluten-free and incredibly delicious.

overhead of Nutella Fudge Oat Bars

For the foreseeable future I’ve chosen to not focus on jams, chutneys and other preserves which does disappoint me, but something had to give, besides my sanity. I still look after Cole and Beau for the majority of my week and I haven’t been preserving anything this year whist I’ve adjusted to two little souls to juggle. Although I expect I’ll have a few jars of something moving towards Christmas like my mincemeats or cranberry sauce. I’m very excited to be getting back to proper work and I cannot wait to dive back in.

Even though I have been on maternity leave from the market stall I’ve obviously been just as busy on the blog as ever which has been a great excuse for developing new recipes for the stall. Lately it’s been a recurring theme that I have also been trying to revamp some old recipes which didn’t get as much love as they should the first time round and updating the ingredients and sometimes method to create gluten-free versions. Didja know this blog is all about the gluten-free these days?

overhead of Nutella Fudge Oat Bars

These ‘Nutella’ Fudge Oat Bars are a brilliant case in point. I posted the original recipe back in 2014 with some slapdash photos I took when I sold them on one of my first cake stalls. I’ve taken a couple of new photos but I’ve also amended the recipe to make it gluten-free and (whisper) remove the Nutella. There’s something about the ingredients list in Nutella that I’m not quite on board with these days, all that palm oil and sugar doesn’t sound very appealing. But the good news is this version is so much better with a more intense chocolate and hazelnut flavour. Homemade Nutella is pretty darn spesh and here I’ve used a natural hazelnut butter, melted dark chocolate, cocoa powder and a smattering of brown sugar to make the most amazing filling for these oat bars imaginable. The evaporated milk added in at the end is what transforms this incredibly chocolately nut butter into creamy gooey fudge. The rolled oat biscuit crust which holds it together is buttery and crumbly and studded with chocolate chips on the top, because if I can add more chocolate to a recipe then I will.

overhead of Nutella Fudge Oat Bars

I’m really looking forward to introducing these 2018 versions of the ‘Nutella’ Fudge Oat Bars to the cake stall. They represent the fully flavoured bakes I love to produce with the best quality gluten-free ingredients. If you live in London or are visiting for the weekend then I’ll be at Stroud Green Market every Sunday from the 6th October and I’d love to see you. I’ll be the one surrounded by a lot of cake.

A stack of Nutella Fudge Oat Bars

'Nutella' Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free nutella bars, nutella oat bar recipe, nutella oat bars
Servings: 15 bars
Calories: 434kcal
Author: Georgina Hartley

Ingredients

  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips

Instructions

  • Pre-heat the oven to 160°C and grease an 8 inch square baking tin.
  • Whisk the sweet rice flour and tapioca flour together until combined.
  • Add the oats, hazelnuts, butter, sugar, baking powder and salt and rub together with your hands until everything has come together to form a light dough.
  • Press ½ the dough into the base of the baking tin to form an even layer.
  • Melt the chocolate, hazelnut butter, cocoa powder and evaporated milk together in a double boiler, mixing together until thoroughly combined.
  • Spread the ‘nutella’ chocolate mixture on top of the first layer of dough.
  • Add the chocolate chips to the rest of the dough then crumble the dough on the top and press down lightly into the chocolate, don’t worry too much about it spreading out evenly.
  • Bake in the oven for 35 minutes until the top is golden brown.
  • Remove from the oven and leave to cool for an hour or so before removing from the tin. Leave to cool completely on a wire rack before cutting into bars.

Nutrition

Calories: 434kcal | Carbohydrates: 46g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 293mg | Fiber: 4g | Sugar: 23g | Vitamin A: 8.2% | Vitamin C: 0.6% | Calcium: 8.4% | Iron: 14.3%

SHOP THE RECIPE

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well. It has a loose base so it’s really easy to remove these oat bars from.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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No-Bake Chocolate Peanut Butter Crispy Bars {gluten-free}

Overhead shot of several Chocolate Peanut Butter Crispy Bars

Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.

overhead shot of a bowl of Feta Pistachio Mint Pesto

My season of revisiting classic recipes from the blog continues with this Feta Pistachio Mint Pesto. I have no doubt that this pesto completely passed you by even if you have been reading my witterings here from its early incarnations. Remember Stroud Green Larder? Yes, that was my original name for my business when I began it five years ago which fitted well with my market stall which was based in Stroud Green, North London but alienated all my blog followers, especially those to whom Stroud Green was a pretty random name. I’m not even sure the majority of Londoners necessarily know of Stroud Green, the little stretch between Finsbury Park and Crouch End.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Sometimes when I’m feeling especially reflective I wonder if From The Larder is even the best choice of name, a name which I really fought to get, especially since my market stall is focused more on the cake side of things. Although I can’t let myself go too far down that road since I’ve come this far with it and I’m not about to change everything again, it was challenging enough changing the name of my blog and business the first time.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

So, this Feta Pistachio Mint Pesto, if you’re still with me, was originally developed as an accompaniment to a roasted butternut squash mash recipe where this pesto was drizzled liberally over the top. That dish was out of this world but I could never get the photographs right, it looked like some big old gory mess. Then this pesto soon broke out into a life of its own in my kitchen as I started to accompany it with everything. Drizzled over lamb chops, roasted potatoes or used as the base in this Simple Brown Rice Salad with Pesto Vinaigrette. It became one of my weeknight mainstays and yet was buried within my blog in unsightly photos and an early post which was largely ignored.

overhead shot of ingredients of Feta Pistachio Mint Pesto in the mixer

Therefore I am pretty sure I am introducing this Feta Pistachio Mint Pesto as if it were the first time. It is a bright and fresh pesto with so many layers of flavour. The feta and pistachio give a fresh creaminess and sweet savouriness to the proceedings whilst the mint provides lovely bite with a zing of lemon to bring everything into harmony. I make it with the best feta I can find, there is a great feta and olive guy at Ally Pally farmers’ market, and fresh garden mint.

side shot of a bowl of Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto

Feta Pistachio Mint Pesto is beautifully bright, fresh and creamy. Ideal as a drizzle over grilled meat or roasted veggies.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: British
Keyword: pesto
Servings: 6 people
Calories: 336kcal

Ingredients

  • 80 g shelled roasted salted pistachios
  • 30 g fresh mint* leaves removed from stalks
  • 15 g parsley including stalks
  • 1 clove garlic
  • 80 g feta
  • Juice of ½ lemon
  • black pepper
  • 150 ml extra virgin olive oil

Instructions

  • Place the pistachios in a food processor and blitz until finely ground.
  • Add the mint, parsley and garlic and blitz again until chopped very finely.
  • Scoop the feta into the food processor, squeeze in the lemon, and grind in some black pepper then whizz up again so that all the ingredients come together to form a thick paste.
  • Then with the food processor still on, stream in the olive oil slowly so that it incorporates into the paste and forms a smooth pesto.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 4g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 152mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10.7% | Vitamin C: 7.1% | Calcium: 9.5% | Iron: 6.4%

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin which I bought when I was so jealous of everyone making their own houmous and pestos. That was easily over ten years ago and I use it nearly every day for all manner of kitchen jobs like whipping up dips, nut butters and flours, making breadcrumbs and of course for houmous and pesto. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Plum Nectarine Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

You can tell the season is changing as soon as we came into September. It’s the mornings that make the difference. We are usually out first thing walking Billy Buddy, Beau in the buggy, Cole sitting on his little buggy board seat. In August we could get away with t shirts at 7am but now, almost overnight, it’s jumpers and jackets.

overhead shot of plums and nectarines in a bowl

It’s amusing how we can always be so taken aback by the shifting seasons when it happens every single year and really you wonder why it always seems to come as a gleeful surprise. But it is exciting as we see the new fruits being ushered in at the farmers’ market. The table still has a few berry stragglers but really its plums, damsons, apples and pears which take centre-stage.

overhead shot of plums and nectarines in a baking dish

I had the absolute joy of going to the farmers market by myself last weekend. For the first time ever maybe? Cole and Beau were out for the day with their grandparents and Luke and I had to work. When my work entails browsing the farmers’ market for delicious produce which catches my eye you know I have chosen the right career for myself. Even if my bank balance doesn’t always agree.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream

These plums looked glorious, small vibrant orangey red and they definitely stood out. Last year Cole loved plums, that was no indication that he might be into them this year, but I grabbed a couple of punnets with an aim to turn them into something delicious for us all with a few left over for our weekly fruit bowl.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream and a serving spoon

I have been wanting to make a nectarine cobbler for the past few weeks now, married with the gluten-free cornbread mixture I perfected earlier on in the summer. A beautifully easy late summer dessert. These plums seemed a perfect partner for the sweet juicy nectarines. They bring out the perfect balance in each other, plums can be a gamble, either sweet or tart and you’re never quite sure what you’ll be getting until you started eating one. I mixed the fruit with a small smattering of brown sugar and some homemade bourbon vanilla extract, but you can use just normal vanilla extract and/or a teaspoon of bourbon as well if you like.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

Cobblers, crisps and crumbles are ideal desserts for bridging the gap between seasons, at the moment whilst the midday air is still warm they are delicious with ice cream but towards the end of the month we’ll probably be serving them with custard.

side shot of a plate of plum nectarine cornbread cobbler on a table

Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Nectarine Plum Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free plum cobbler, plum nectarine cornbread cobbler, plum nectarine cornbread cobbler recipe
Servings: 8 people
Calories: 269kcal
Author: Georgina Hartley

Ingredients

For the fruit:

  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar

For the cornbread topping

  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled

Instructions

  • Pre-heat the oven to 170°C.
  • First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  • Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
  • Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  • In a jug whisk together the buttermilk, egg, honey and melted butter.
  • Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  • With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
  • Bake the cobbler for 25-30 minutes.

Nutrition

Calories: 269kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 248mg | Potassium: 334mg | Fiber: 4g | Sugar: 25g | Vitamin A: 11.3% | Vitamin C: 9.4% | Calcium: 7.1% | Iron: 7.5%

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Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free}

Green Tomato and Stem Ginger Cake with Streusel Topping is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Another one of my classic bakes making its gluten-free debut this week. Last week my Blackcurrant White Chocolate and Thyme Muffins had their moment in the spotlight and now I have a newly revamped Green Tomato and Stem Ginger Cake with Streusel Topping rising from the archives like a phoenix from the ashes.

side shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

I first published a recipe for Green Tomato and Stem Ginger Cake with Streusel Topping back in 2014 as a wheat cake. I made it a bunch of times but never got around to taking decent photos of the cake which was so popular at my market stall back then. I have no idea why it has taken me so long to switch the recipe up to a gluten-free version but I am thrilled I finally did it as I had forgotten how amazing this cake is. It goes without saying that I prefer the gluten-free version of the cake as I am a staunch alternative flour advocate but the sweet rice flour and oat flour really do give this beautifully flavourful sponge even more character.

The following words are as written in 2014 since it describes how I came up for the idea for the recipe in the first place. I basically cribbed it off my sister.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

When my sister first told me she had made this cake a few weeks ago with the last remaining green tomatoes in her vegetable garden I immediately thought that this was one of her weird experiments and dismissed it.

The idea stayed with me though and I couldn’t stop thinking of this green tomato cake that she had been raving about. I’m a huge fan of green tomatoes and the thought of incorporating them into my baking was intriguing. So I called her back up a few days later and asked her a bit more about it. She said the texture was incredibly moist but the closest thing she could see that it resembled was a carrot cake. Suddenly it all made sense and I kicked myself for not seeing how this was the perfect use for the firm, tangy tomatoes that are still hanging round well into Autumn, especially when spiced up with cinnamon, nutmeg and ginger.

overhead shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate

I thought I had missed out though as I hadn’t seen any green tomatoes for a while and assumed their time had passed for the season. Then on a chance visit to Stoke Newington Farmers’ Market I saw huge mounds of the these emerald green beauties glinting in the frost bitten sun. I am useless when it comes to understanding quantities of things and rather than be floundering with too few tomatoes I bought bags of them, just in case.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

There wasn’t a huge amount of recipes for green tomato cake online but those that were all emanated from the southern states of America which is understandable since they are the guys that brought us the sublime fried green tomatoes and seem to understand this ingredient better than most. It does seem that the cake is treated much like any vegetable cake with plenty of sugar, oil instead of butter and spicing aplenty. I took my Autumn theme a bit more seriously though and dotted diced stem ginger throughout, and topped the cake with a sweetly buttered crunchy streusel crown. The streusel topping turned out to be a wonderful adornment, making the cake taste almost like a deliciously moist fruit crumble. The pockets of juicy tomato are so enticing and add another texture every now and then to the now complex structure of the cake. It’s just as well then that the assembling of the cake is so darn simple.

side shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

I can’t convince you enough to make this cake, vegetables cakes are one of the cornerstones of my cake stall and this Green Tomato and Stem Ginger Cake is one of the best. Make it now whilst the glut of green tomatoes is at its peak.

overhead shot of slices of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

If you make the Green Tomato and Stem Ginger Cake with Streusel Topping please leave a comment below and/or give the recipe a rating. If you make the recipe I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

side shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Green Tomato and Stem Ginger Cake with Streusel Topping

Green Tomato and Stem Ginger Cake with Streusel Topping is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free ginger cake, green tomato ginger cake, green tomato ginger cake recipe
Servings: 14 people
Calories: 475kcal
Author: Georgina Hartley

Ingredients

  • 225 g caster sugar
  • 225 g light brown sugar
  • 240 ml light olive oil
  • 40 ml stem ginger syrup
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 350 g green tomatoes diced
  • 75 g stem ginger finely diced, about 4 balls

For the streusel topping

  • 20 g sweet rice flour
  • 20 g oat flour
  • 85 g demerara sugar
  • ½ teaspoon ground cinnamon
  • 50 g cold butter
  • 2 tablespoons oats

Instructions

  • Pre-heat the oven to 160° and line and grease a 20cm deep round cake tin
  • First make the streusel topping by rubbing together the flours, sugar, cinnamon, butter and oats until the mixture is crumbly, then set aside.
  • In a large mixing bowl beat together the caster sugar, light brown sugar, olive oil, stem ginger syrup, eggs and vanilla until completely combined.
  • In a separate bowl sift together the flours, salt, baking powder, cinnamon, nutmeg and ground ginger.
  • Add the flour to the sugar and egg mixture and beat until well combined.
  • Stir in the green tomatoes and the stem ginger until evenly distributed then pour into the cake tin.
  • Sprinkle the streusel topping over the cake mixture.
  • Place the cake in the oven and bake for about 90-100 minutes until an inserted cocktail stick comes out clean. You might want to check the cake two thirds of the way through its cooking time and cover the top with foil if the streusel topping is getting too brown.
  • Remove the cake from the oven and leave for 5 minutes in the tin before turning out to finish cooling on a wire rack.

Notes

If you fell in love with the original recipe made with wheat flour and want to continue using that version, then use the same recipe as above but substitute the sweet rice flour, oat flour and potato flour in the cake for 375g plain all-purpose flour, and the sweet rice flour and oat flour in the streusel topping for 40g plain all-purpose flour.

Nutrition

Calories: 475kcal | Carbohydrates: 65g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 218mg | Potassium: 230mg | Fiber: 1g | Sugar: 40g | Vitamin A: 6% | Vitamin C: 7.5% | Calcium: 5.2% | Iron: 7%

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins were originally posted as a wheat recipe back in 2014 and I am so happy I have finally managed to re-jig the ingredients to create a gluten-free version. I have seriously been missing this muffin and had to sneak in this last recipe using summer berries before I turn my head to stone fruits, apples and pears.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Blackcurrants are seriously underrated. Their beautifully sweet yet tart pop in the mouth takes me straight back to my childhood like no other fruit. They used to grow all over our garden when we were growing up and my father would help my sister and I gather handfuls upon handfuls. This took some time, blackcurrants are particularly tiny. We wouldn’t do anything more complicated than pluck them diligently from our tiny hands and eat them straight. They needed no sugar maceration, cream or crumble to do them justice. They really are a perfect little currant.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

It feels right to discuss these childhood memories of my father as I spent a small amount of time with him this week as he finally got a chance to meet baby Beau. My father and I have a complicated relationship but we are lucky that we can always find common ground through food. It’s through him that I can know with certainty where my passion, and okay greed, of food comes from. We usually meet over lunch and besides talking about the children our conversation basically revolves around food, what we are eating, what we have loved eating and what we are jealous of the other for eating.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

My father still grows fruits, vegetables and herbs in his small but functional garden, whereas I merely kill potted basil plants on my kitchen window sill. I’d like to say that my children will have the same memories that I have of picking fruit from our garden as I gently teach them where our food comes from, but sadly any plant that comes into contact with me dies on sight. I think our pear tree is terrified of me and only offers up a minuscule offering every couple of years like some sort of a sacrifice.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

So I’ll leave the growing to my father and get my blackcurrants from the farmers’ market instead. I think these berries I used for the Blackcurrant White Chocolate and Thyme Muffins might well be the last of the season so if you can’t get them then blueberries also work well, although they do miss the tang that the blackcurrants bring in beautiful harmony with the white chocolate and thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

The basis of this muffin recipe is not mine but originated from a Paul A Young recipe. He is a master chocolatier and the pairing of white chocolate with thyme is sublime. I originally adapted the recipe by adding the aforementioned blackcurrants but now that I have made it gluten-free it truly feels like my own. I gave over last Sunday to coming up with the perfect flour blend for these muffins that could stand up to the wheat version with pride. I finally settled on sweet rice flour to add fluffiness and the bind so that the muffins are not crumbly. Gluten-free oat flour was added for its neutrality but slight butterscotch aroma. Then finally I rounded out the blend with a touch of potato flour, almost as a filler to make up the numbers, but it’s also hydroscopic so helps even out the stickiness of the sweet rice flour and the burst of moisture from the blackcurrants. The resulting muffin is beautifully light and fluffy and holds together exceedingly well, especially considering all the add-ins thrown at it.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins really let their component ingredients shine, they are the perfect late summer treat and a testament to the blackcurrant which is definitely one of my favourite fruits of the summer.

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Keyword: blackcurrant white chocolate thyme muffin recipe, blackcurrant white chocolate thyme muffins, gluten-free white chocolate thyme muffins
Servings: 12 muffins
Calories: 385kcal
Author: Georgina Hartley

Ingredients

  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants

Instructions

  • Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  • Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  • In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  • Add the flour mixture to the batter and beat together until smooth.
  • Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  • Divide the batter into muffin cases, filling to just below the top.
  • Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  • Remove the muffins from the tin straight away to cool on a wire rack.
  • Drizzle with extra melted white chocolate if you like.

Notes

Adapted from Paul A Young’s White Chocolate and Thyme Muffins from his Adventures with Chocolate

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 336mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3.6% | Vitamin C: 30.8% | Calcium: 12.8% | Iron: 8.6%

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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