Gluten-Free Sage Chestnut Stuffing

This Gluten-Free Sage Chestnut Stuffing is so flavourful. Crisp on top with a beautifully soft yet robust texture you won’t even notice it is vegetarian, let alone gluten-free.

Sage Chestnut Stuffing

This is the stuffing recipe that I bring to our festive table every year. My mother-in-law is vegetarian so when Luke and I first started hosting Christmas at our house I put aside my trusted sausagemeat recipe and set about creating a new family favourite that everyone could enjoy.

Sage Chestnut Stuffing

I actually prefer this Gluten-Free Sage Chestnut Stuffing to my sausage version as there is always so much meat on the festive table from the turkey to the ham to the pigs in blankets. The addition of a herby hearty stuffing is exactly the right accompaniment to the rest of the meal.

Sage Chestnut Stuffing

I use whole peeled vacuum packed chestnuts to make the stuffing which are so easy to use and are widely available at this time of year. They are also delicious directly from the packet and have a wonderful earthy flavour with a crumbly creamy texture. The chestnuts pair exceedingly well with the rustic notes of the fresh sage and the sweet onions.

Sage Chestnut Stuffing

The only bit of faff in this recipe is caramelising the onions at the beginning of the recipe which is necessary to add the soft sweetness to the stuffing. Then all you need to do is mix the onions with the crumbled chestnuts, fresh breadcrumbs and fresh sage. A bit of seasoning, an egg to bind and a splash of double cream for moisture and there you have it. I usually prepare the stuffing a day or two in advance and pack it into an ovenproof dish to keep in the fridge ready for the oven. I don’t cook my stuffing in the bird cavity. Does anyone still do this anymore? But it’s lovely baked in a separate dish to create a crisp topping with the soft stuffing beneath.

Sage Chestnut Stuffing

On the big day, after the turkey has been taken out of the oven, the stuffing goes in. It only needs to bake for 20 minutes so doesn’t clog up precious oven space for any length of time. I have also in the past formed stuffing balls with this recipe which also work really well as the surface of the balls get quite crunchy, a perfect contrast to the squishy insides.

Sage Chestnut Stuffing

This Gluten-Free Sage Chestnut Stuffing is like a very low key nut roast and it is certainly meaty enough in texture to be a pretty decent offering for your vegetarian guests at Thanksgiving or Christmas. Served alongside some powerhouse vegetable sides like the cauliflower cheese, which I also make every year, you can ensure everyone is going to be pretty well served at your festivities.

I urge you to give this Gluten-Free Sage Chestnut Stuffing a try, it is so easy and delicious. If you do make this Gluten-Free Sage Chestnut Stuffing then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, 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.

Gluten-Free Sage Chestnut Stuffing

This Gluten-Free Sage Chestnut Stuffing is so flavourful. Crisp on top with a beautifully soft yet robust texture you won’t even notice it is vegetarian.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Side Dish
Cuisine: British
Servings: 8 servings
Calories: 158kcal

Ingredients

  • 2 large onions peeled and diced
  • 30 g unsalted butter + 1 teaspoon
  • 180 g whole peeled vacuum packed chestnuts
  • 15 g fresh sage leaves removed
  • 150 g gluten-free sourdough or the best gluten-free bread you can find
  • 1 egg
  • 2 tablespoons double cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the onions in a saucepan along 30g butter and cook very gently for 30-40 minutes until the onions have caramelized.
  • Tip the onions in a large mixing bowl then set aside whilst you prepare the rest of the ingredients.
  • Place the saucepan back on the heat and add the extra teaspoon of butter to melt. Drop the fresh sage into the saucepan and fry gently until starting to colour then remove and finely chop. Add to the onions.
  • Break up the gluten-free sourdough and place in a food processor along with the chestnuts. Pulse briefly until they are roughly chopped. Then tip into the onions along with the beaten egg, double cream and seasoning.
  • Press the stuffing into an ovenware dish and leave in the fridge overnight to set.
  • Bake in an oven pre-heated to 180°C/170°C fan/gas mark 4 for 20-25 minutes until the top is golden and crisp.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 252mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 11.1mg | Calcium: 29mg | Iron: 1.1mg

SHOP THE RECIPE

These Merchant Gourmet Whole Chestnuts 180 g (Pack of 6) are gorgeous chestnuts, so yummy as a snack and so easy to use for this 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 and making breadcrumbs like for this recipe. 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.

Sage Chestnut Stuffing

If you like this recipe then you may also like…

Gluten-Free Cauliflower Cheese

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

Gluten-Free Yorkshire Puddings

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Cranberry Clementine Sauce

Cranberry Clementine Sauce

 

How to Create the Perfect Gluten-Free and Dairy-Free Gift Hamper

A guide to the best food gifts to include in a gluten-free and dairy-free gift hamper.

Hey guys, did you know that I lurrve food?

If people know anything about me, that’s probably top of the list. So it’s natural if these said people wanted to buy me a present they might think of going in that direction.

Oh, blast but then they remember I’m gluten-free. It’s hard to buy food gifts for someone who is gluten-free isn’t it? Well it isn’t now I’ve created this super handy guide to help you create a very special gift hamper for that super lovely gluten-free person in your life. This is not a sponsored post, these are just products that I absolutely love and cherish in my own kitchen so I know how gratefully they would be received.

Also, to make your gift hamper even more desirable I’ve also chosen products that are by their nature dairy-free. Most of these items are under £10 so perfect for stocking fillers or to deck out the most impressive gluten and dairy-free hamper imaginable. I would be seriously chuffed to receive any of these as presents, let alone the whole lot!

    1. Sevenhills Wholefoods Organic Cacao/Cocoa Powder 500g An alternative to cocoa powder which is much more nutritious. Don’t use it for baking as it’s a bit pricey for that but it’s great in porridge, in smoothies and for making these Chocolate Tahini Energy Balls
    2. Frank’s Red Hot Original Sauce 354 ml (Pack of 2) The perfect condiment. There are no hidden nasties in this hot sauce and it’s a bit more chilled out than Tabasco with a delicious peppy taste. Use it splashed into bolognaise, over houmous, or to brighten up soups. Its uses are endless but it is addictive.
    3. yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg. The indispensible gluten-free flour. It’s the number one flour in most of my cakes. Use it to make beautifully smooth roux to create perfect gravy and cheese sauces. It’s also the key to the best Gluten-Free Yorkshire Puddings.
    4. Pana Chocolate Bars, Mint, 3-Piece. A luxurious treat. It’s also vegan, raw and organic. The mint flavour is particularly good.
    5. TIANA Fair Trade Organics Raw Coconut Goodness – 350g. This is pure coconut which you can use to make rich coconut cream or thin out to make a lighter coconut milk. Or use it as is directly into your curries. Very special.
    6. Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml. A delicious alternative to soy sauce which is completely soy and gluten-free.
    7. Hunter & Gather Gluten & Sugar Free Garlic Avocado Oil Ketogenic Diet Mayonnaise – 175g. There is no vegetable oil in this mayonnaise just pure goodness. It’s like having homemade mayonnaise without all the bother.
    8. Sea Salt Premium Roasted Corn 45G x 10 Bags. You need some good decent snacks in a gift hamper and this roasted corn snack is utterly moreish.
    9. Seedlip Spice 94 Non-alcoholic Spirit, 70cl. This is a non-alcoholic spirit that is a real luxury item. Made using similar botanicals to gin so a beautiful and fancy drink with a splash of tonic.
    10. EMBER Biltong – Beef Jerky – Chilli (1 x 500g) – British and Irish Jerky. High Protein Biltong Snack – No Sugar Healthy Snacks, 1 x 500g Bulk Bag (Chilli). Good biltong is hard to find so the hard work has been done here for you. This is a great delicious high protein snack.
    11. Matcha Green Tea Powder (Super Tea) 50g by PureChimp – Ceremonial Grade From Japan. A beautifully smooth superior quality grassy tea which can also be used in baking. With 5% of profits going to charity it’s a double win.

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.

If you like the idea of this gift guide and want to save some of these ideas for later then please pin me!!

Gluten-Free Yorkshire Puddings

These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.

Gluten-Free Yorkshire Puddings

Nothing beats a roast dinner. Every Sunday without fail when I was a child my Dad would make us a lavish Sunday Roast. He was a wonderful cook. The table would be properly set, the meat resplendent in the centre as a vast array of beautifully prepared vegetables, crisp and fluffy roast potatoes, onion sauce, gravy and Yorkshire puddings would surround this magnificent offering. These Sunday lunches were incredibly important to us as a family and I remember them vividly.

Perhaps in my early twenties my Sunday Lunches were a bit more sporadic and mostly consumed hungover at our local pub. But as soon as Luke and I moved in together to become our own family unit then without fail every week we made a Sunday lunch together. Now we’re a family of four and our Sunday lunches are as important as ever. Luke works too late to eat with the family during the week so it’s one of the few times we can sit together and all eat the same meal as a family. Even when I’m at the market stall and don’t finish until 3 or 4pm we’ll rush home and bung a joint in the oven so we can scrape together a simplified Roast Dinner before the children’s bedtime.

Gluten-Free Yorkshire Puddings

Of course Yorkshire Puddings are traditionally served with roast beef but you are missing a trick if that is the only time you will eat them. We love our yorkshires and back in the day Dad would happily make them from scratch every week to serve with the beef or chicken or lamb or pork. And I do the same today. Even our festive table would not be complete without Yorkshire Puddings served alongside our turkey.

After I became gluten-free I stopped making Yorkshire Puddings to go with our Sunday lunch, I just didn’t think you could make them the same, in much the same way that I was unconvinced about gluten-free cakes.

Over the years I’ve been experimenting though and the time I was finally able to make a complete gluten-free Sunday Lunch without skimping on any of the trimmings, including gravy, Yorkshires, stuffing and cauliflower cheese without anyone noticing any difference I could rejoice.

Good Yorkshire Puddings should be sky high, crisp on the outside with a beautiful fluffy interior so you can use them to mop up your gravy when the rest of your meal is complete.
It’s taken me a bit longer to perfect my Gluten-Free Yorkshire Puddings, we were pretty much eating glorified pancakes that stuck resolutely to the baking tin for the best part of the last two years. In the last few weeks though I set myself a challenge to get them perfect. Oh my golly gosh have I succeeded. It is no word of a lie that these Gluten-Free Yorkshire Puddings are not only the best gluten-free Yorkshire puddings you will ever eat but the best Yorkshires full stop.

Gluten-Free Yorkshire Puddings

Too often you can have regular wheat Yorkshire puddings and the chef will rely too much on the size and height. Guys, it’s not the size that counts yada yada yada. A crisp Yorkshire that is all tall golden shell without the bready interior is a pointless affair. It’s like serving up a pie with no filling. These Gluten-Free Yorkshire Puddings are beautifully tall without showing off but the perfectly baked chewy fluffy substance of the puddings is their real crowning glory.

I love gluten-free flours and I don’t care who knows. The key to these Gluten-Free Yorkshire Puddings is in the gluten-free flour mix. I don’t normally pair sweet rice flour with regular white rice flour as I thought they would squabble but now I see that they are perfectly compatible. Sweet rice flour adds the chew, the sticky bind of the pudding. The white rice flour is beautifully neutral with the sweet rice counteracting its more grainy drying qualities. And the potato flour is necessary to draw the moisture out of the sweet rice flour and adding the crisping element which gives our puddings their wonderful initial crunch.

So that the Yorkshires don’t stick to the muffin tin you must grease it really well, both in the holes and on the surface of the tin. I use spray grease, the same kind I use with my baking. Then you must put ½ teaspoon of good fat in the bottom of each hole. Your best choice will be the dripping of whatever meat you are roasting, but if you are making the puddings to serve along something other than a roast dinner or you are a veggie, then use a fat with a high smoking point instead. I use ghee and it works incredibly well.

Gluten-Free Yorkshire Puddings

I don’t bother really resting the batter, I haven’t found it makes enough difference for it to be worthwhile, the Yorkshire Puddings are just as scrummy baked straightaway after making. So as long as you have all the right ingredients then really there is only one final tip you need to adhere to and you will see it in every single Yorkshire recipe around. You must put the greased tin in the oven at a high temperature for at least 10 minutes for the fat to really sizzle. As soon as you pour your batter into the hot fat it needs to start cooking immediately. This will give your puddings their essential rise.

If you are making to serve alongside a roast meat, then I suggest as soon as your meat is ready, turn up the oven to the right temperature and you can cook your Yorkshires in the twenty minute resting period of the meat. It will all work out perfectly.

I urge you to give these Gluten-Free Yorkshire Puddings a try, they are so easy and delicious. If you do make these Gluten-Free Yorkshire Puddings then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, 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.

Gluten-Free Yorkshire Puddings

Gluten-Free Yorkshire Puddings

These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: British
Servings: 12 puddings
Calories: 133kcal

Ingredients

  • 300 ml whole milk
  • 4 eggs
  • 100 g sweet rice flour
  • 100 g white rice flour
  • 50 g potato flour
  • ½ teaspoon salt
  • 2 tablespoons ghee or dripping from your roast meat

Instructions

  • Pre-heat the oven to 220°C fan assist/200°C/gas mark 7.
  • Completely grease a 12 hole muffin tin with spray oil if you have it. Then drop in either ½ teaspoon ghee into the bottom of each hole or some of the dripping from your roast meat.
  • Place the tin in the oven and heat for 10 minutes.
  • In a jug whisk together the milk and eggs until smooth. Set aside for a moment.
  • In a large mixing bowl whisk together the flours and salt then make a little well in the centre of the flours and pour in the milk and eggs whisking all the time until the batter is smooth.
  • Pour the pudding batter into a jug for easy pouring. Then remove the muffin tin from the oven and straightaway pour the batter almost to the top of each hole.
  • Place the tin back into the oven and cook for 20 minutes.
  • The Yorkshire puddings should be crisp and have risen gallantly. Serve immediately.

Notes

Adapted from Jane Grigson’s Yorkshire pudding which I made for years before becoming gluten-free. Can’t believe I’m saying this but I actually prefer this GF version (sorry Jane!)

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 130mg | Potassium: 107mg | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.4mg

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

To grease your muffin tin well I recommend using professional cake release spray. It doesn’t matter how little or often you bake, you will be so glad to have this little shortcut around. I use Dubor PR100 Professional Cake Release Spray 600 ml it lasts longer and doesn’t dry out like some of the cheaper brands. Really worth your time and money this one.

I really got into using ghee in my Whole30 and my favourite brand has been  Ghee Easy Organic Ghee, 850 g. It has a high smoking point so doesn’t burn like butter and makes your Yorkshire Puddings taste scrummy.

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

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

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.

If you like this recipe then you may like…

Gluten-Free Cauliflower Cheese

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Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and black treacle and thickened with double cream for rich creaminess.

Gingerbread Ice Cream

This Gingerbread Ice Cream has been sorting out all of my Christmassy food needs. Just like my previous pregnancy I have been craving ice cream all the time. When specific food cravings hit I am so happy I live in London where I can access the best ice cream parlours. My favourite is definitely Udderlicious on Upper Street in Islington. They have so many delicious flavours which are impossible to choose from and are open until 11pm so if Luke and I are ever organised enough to book a babysitter and have dinner out then we usually go somewhere in Islington and nip over to Udderlicious for ice cream afterwards.

Gingerbread Ice Cream

I don’t actually have to travel as far as Udderlicious though in most cases as our local ice cream café in Crouch End, Rileys, offers some pretty amazing gelato with different flavours every time we go. Which is a lot. Cole is an ice cream ninja too and I treat us almost every Wednesday afternoon to a trip to Rileys. It’s incredibly cute as he’s convinced the girl who works there is Elsa from Frozen. It’s true that she is very pretty with ice blonde hair which she usually wears in in a plait over her shoulder so he isn’t too far off. When we watch Frozen and I ask Cole where Elsa works he happily replies that she works in the ice cream shop making tea. Sounds about right.

Cole invariably chooses mango sorbet at Rileys or if they don’t have that then chocolate ice cream is a pretty decent second choice. I usually go with my cravings so it could be anything from a fruity sorbet to stracciatella to peanut butter. A couple of weeks ago though they had the most divine ginger and black treacle ice cream which epitomised my most favourite Christmas flavours. Darkly spiced but rich and creamy. So my inspiration here has derived from that amazing ice cream.

Gingerbread Ice Cream

Looking back over the past month or so it becomes apparent that ginger has also become a bit of a thing for me as well. See Lemon Iced Stem Ginger Parkin and Sticky Ginger and Whisky Cake with Lime Drizzle. There is something about the fiery heat of fresh ginger, intensified by the even temper of the ground ginger that means you can happily eat ice cream even on the snowiest and coldest of days. The dark muscovado sugar and black treacle have an almost warming effect despite arriving at your bowl direct from the freezer.

These flavours pair beautifully with this incredibly versatile ice cream base which is made from a custard. Here I infused the custard with ginger and spice, but the whole base is made even richer and creamier by whipping up some double cream to fold in thickly before churning.

Gingerbread Ice Cream

Gingerbread Ice Cream is perfect for offering as a Christmas dessert. I’d even go so far as to say that you’d be very wise to offer it alongside the Christmas Pudding for the ultimate indulgence. I’m not sorry to admit that I heated up one of my mince pies made with Victorian Mincemeat a few nights ago and scooped a load of Gingerbread Ice Cream onto the top. It was simply divine. A real Christmas treat.

Gingerbread Ice Cream is also very forgiving as like most of my favourite ice cream recipes it doesn’t set too firm or have the tendency to turn into ice crystals if you don’t cool it fast enough. Even the laziest ice cream maker (yes, that’s me) can get this perfect first time.

Gingerbread Ice Cream

Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and treacle and thickened with double cream for rich creaminess.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 16 servings
Calories: 164kcal

Ingredients

  • 300 ml single cream
  • 8 g peeled fresh ginger grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 100 g dark muscovado sugar
  • 1 tablespoon black treacle
  • 300 g double cream

Instructions

  • Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
  • Turn the heat on and bring to just below a boil.
  • Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
  • Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
  • Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
  • Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
  • Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
  • The following day whip the double cream until it reaches soft peaks then fold gently into the gingerbread custard until everything has completely combined.
  • Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
  • You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.

Notes

*If you are using the Magimix Le Glacier or a machine similar then I have found that churning the mixture for about 20 minutes is plenty.
Yield 2 pints

Nutrition

Calories: 164kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 17mg | Potassium: 64mg | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.4mg

SHOP THE RECIPE

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and I am always thrilled to reach down for it and put it to use. I chose the Magimix Le Glacier 1.1 Ltr Ice Cream Maker (White) on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The links above are affiliate links which means if you decide you want to use either of these links to buy your ice cream maker 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. It’s just a way for me to fund my shopping list for the blog so if you do click through then many thanks!!

Chocolate Cranberry Clementine Cake {gluten-free}

Chocolate Cranberry Clementine Cake has two layers of gluten-free moist chocolate orange sponge sandwiched with Cranberry Clementine Sauce and generously frosted with chocolate orange buttercream, sugared cranberries and candied clementine slices.

Chocolate Cranberry Clementine Cake {gluten-free}

What do you do with leftover cranberry sauce? This cake is not a bad way to start.

We’re a week before Christmas and I’ve now run out of my Cranberry Clementine Sauce which has meant a dash out to secure the few bags of cranberries left on the supermarket shelves (they are not easy to come by in the UK) and make another batch to stash in the cupboard before the real cooking work begins later this week.

Making more jars of cranberry sauce at this late stage means I will more than likely have loads left over, since some of my family aren’t quite as obsessed about cranberry sauce as me. No matter, as there is so much you can do with the leftovers. Including this Chocolate Cranberry Clementine Cake.

Chocolate Cranberry Clementine Cake {gluten-free}

Not only does this cake help you offload your cranberry sauce but it also is the ideal cake for those (heathens!) that don’t like traditional Christmas cake. Now, to be fair I am a diehard fan of Christmas cake, even the gluten-free supermarket stuff, it’s one of the few cakes that can pass this supermarket test since there’s often not a lot of flour involved in the recipe. However, despite my love for it, Christmas Cake isn’t always on my baking agenda over the festive season. This is mainly because of its similarity to the Christmas Pudding. Both are dark cakes mostly made up of booze and dried fruits so if you’ve already got one on the go then it’s a little overkill to have both, especially when you’re hosting a small family Christmas like we are. Although traditional Christmas Cakes are so beautiful with their stunning white icing. I’m definitely making one next year, overkill be damned.

Chocolate Cranberry Clementine Cake {gluten-free}

So there are these people who don’t like Christmas Cake, but you can bet your bottom dollar they are big fans of chocolate cake. If they are not then really you are going to be bashing your head against a brick wall trying to please them. This cake is a perfect compromise for all the cake lovers in your family. The two layers of moist chocolate sponge are laced with clementine zest, then sandwiched together with Cranberry Clementine Sauce which is tangy and sweet.

Chocolate Cranberry Clementine Cake {gluten-free}

You can make the Cranberry Clementine Sauce specifically for this cake as believe me the sauce does not take long and you’ll be making it anyway to go with your turkey won’t you? Or you could use your own leftover cranberry sauce, homemade or shop bought, warm it up then spike it with clementine (or orange) zest. I suggest warming the cranberry sauce first before you add the zest to let the flavour properly penetrate the sauce. Let cool before you use though.

The whole cake is then generously slathered with the most chocolatey of buttercreams using intense cocoa and melted dark chocolate plus the juice of the two clementines you zested for the sponge. The whole cake has a kind of Terry’s Chocolate Orange vibe going on but a touch more sophisticated.

Chocolate Cranberry Clementine Cake {gluten-free}

To decorate the cake so it’s worthy of the Christmas table it shall adorn then garnish it with sugared cranberries and candied clementines which are a whole lot easier to make than you think. It’s worth putting a little extra effort in for your Christmas cake so do give them a go.

And there you have it, a stunning Chocolate Cranberry Clementine Cake to ring in those festivities.

Chocolate Cranberry Clementine Cake {gluten-free}

Chocolate Cranberry Clementine Cake {gluten-free}

A wonderfully chocolatey festive alternative to a traditional Christmas cake
Prep Time1 hr 30 mins
Cook Time35 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 1071kcal

Ingredients

Cranberry Clementine Cake

  • 125 g dark chocolate
  • 150 g white rice flour
  • 60 g oat flour
  • 20 g tapioca flour
  • 90 g cocoa powder
  • teaspoons bicarbonate of soda
  • 1 teaspoon espresso powder
  • 1 teaspoon salt
  • 400 g buttermilk
  • 160 g caster sugar
  • 160 g soft light brown sugar
  • zest of 2 clementines
  • 170 ml olive oil
  • 3 eggs
  • 1 teaspoon bourbon vanilla extract
  • 200 g Cranberry Clementine Sauce*

Chocolate Buttercream

  • 500 g unsalted butter
  • 500 g icing sugar
  • 90 g cocoa powder
  • 150 g chocolate melted
  • juice of 2 clementines
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract

Sugared Cranberries

  • 120 g + 60g caster sugar
  • 120 ml water
  • 125 g fresh cranberries

Candied Clementines

  • 2 clementines
  • 120 g caster sugar
  • 120 ml water

Instructions

Cranberry Clementine Cake

  • Pre-heat the oven to 160°C and line and grease 2 x 8 inch round cake tins.
  • Melt the chocolate in a bain marie then set aside.
  • In a separate large mixing bowl whisk together the flours, cocoa powder, bicarbonate of soda, coffee and salt and set aside.
  • In another bowl (or a stand mixer) beat together the buttermilk, the sugars, olive oil, eggs and vanilla then add the flour mixture and beat until combined.
  • Pour in the melted chocolate and mix in until fully incorporated.
  • Divide the batter evenly between the two cake tins then place in the oven and bake for 30-35 minutes.
  • Turn out the cakes and cool on wire racks before filling and decorating.

Chocolate Buttercream

  • Beat together the butter and sugar for about 10 minutes in a stand mixer until light and fluffy.
  • Add cocoa, melted chocolate, clementine juice, salt and vanilla extract and beat into the creamed butter and sugar until everything is smooth and evenly combined.

Sugared Cranberries

  • Pour the 120g of caster sugar into a medium saucepan with the water. Bring to a low boil until the sugar dissolves.
  • Remove from the heat and allow to cool for 10 minutes.
  • Pour in the cranberries and stir to coat evenly with the sugar syrup.
  • Place in the fridge overnight.
  • The next day remove the cranberries from the syrup with a slotted spoon, pat dry with a kitchen towel then spread out evenly onto a plate.
  • Sprinkle over the remaining 60g of caster sugar and gently roll the cranberries so they are totally coated with sugar.
  • Leave to dry for at least an hour before using.

Caramelised Clementine Slices

  • Pour caster sugar into a medium saucepan with the water. Bring to a low boil until the sugar dissolves.
  • Cut the clementines into thin slices then submerge into the sugar syrup. Bring the syrup back to a boil then simmer for 5 minutes. Turn the heat off.
  • Remove the clementine slices from the sugar syrup (reserve the syrup for clementine bellinis on Christmas morning*) with a slotted spoon then place on a baking tray lined with greaseproof paper. Bake for 10 minutes at 150°C. Turn the slices over and bake for a further 10 minutes. Remove from the oven and cool before you use them to decorate.

Assembly

  • Place one of the sponge layers on a cake board and pipe a circle of buttercream at the very edge of the top of the cake to act like a dam for the cranberry sauce.
  • Spread the cranberry sauce on top of the sponge, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  • Decorate the top of the cake with the sugared cranberries and candied clementines.

Notes

*If you don’t have any Cranberry Clementine Sauce to hand then improvise using any leftover cranberry sauce, homemade or shop bought, warm up in a small saucepan with the zest of 1 clementine and leave to cool until needed.
*To make Clementine Bellinis all you need is 1 tablespoon of the clementine syrup at the bottom of your champagne glass and top it up with plenty of fizz.

Nutrition

Calories: 1071kcal | Carbohydrates: 134g | Protein: 8g | Fat: 61g | Saturated Fat: 30g | Cholesterol: 134mg | Sodium: 573mg | Potassium: 493mg | Fiber: 8g | Sugar: 105g | Vitamin A: 1170IU | Vitamin C: 7.8mg | Calcium: 103mg | Iron: 4.4mg

A Gift Hamper for the Gluten-Free Foodie in Your Life

This post was done in partnership with Virginia Hayward. All thoughts and opinions are my own.

A Gift for the Gluten-Free Foodie in Your Life

Christmas is a bit of a struggle for those of us with gluten intolerances or allergies. Not because it’s difficult to make or find delicious gluten-free food but because suddenly you find yourself in several situations where your food issues just might not be catered for. Not that it isn’t just as bothersome if you are not gluten-free yourself, when you are obliged over the festive period to accommodate for a gluten-free family member or friend. Not everyone has read my post on Sweet Rice Flour to know it’s an excellent substitute for wheat flour in your gravy or has a clue to make any other stuffing for the turkey than Paxo.

A Gift for the Gluten-Free Foodie in Your Life

I have been to a few Christmas parties this year and pastry and wheat flour offerings are manifold. Amongst the mounds of spring rolls, mini quiche, mince pies and sausage rolls you might only be able to scrounge the odd crisp if you’re lucky. Most mass-produced nibbly bits tend to involve some sort of bread or pastry so the gluten-free party-goer often finds it best to eat before the party rather than face the prospect of looking forlornly at the buffet table all night. Who can blame the party-thrower either. It’s not easy to source gluten-free nibbles and you don’t necessarily know if anyone at the party is going to be gluten-free. Plus if you start to worry about the gluten-free guests you just know that you’ll have to sort out the vegans too.

A Gift for the Gluten-Free Foodie in Your Life

Then there’s the receiving of gifts. If you are a little food obsessed then you are also probably poised to receive a lot of food-related presents which to my mind is the best kind of present. However, it’s not always easy for your gift-giver to fully understand the ingredients. That pesky gluten crops up in the most unexpected of places. Take the deliciously expensive banoffee chocolate bar I received last year. Sounds great right? But those little bits of shortbread cookie hidden throughout the bar contained gluten. To an untrained eye the gift was chocolate, it was fancy and looked pretty special, what could go wrong? It was a well-intentioned but misunderstood present, but on the other hand Luke is always more than happy to take these anomalies off my hand so they never go to waste.

With these awkward times in mind Virginia Hayward contacted me to see what I thought of their luxury gluten and wheat free hampers I was intrigued and actually really excited. This would be a gift with no hidden ingredients, where you could literally dive in, food intolerances and all and not have to fake a polite and grateful smile.

A Gift for the Gluten-Free Foodie in Your Life

It took me ages to stand my ground where gluten is concerned. The first wedding invite I responded to marking my ‘special dietary requirements’ made me so self-conscious. I hate being a bother and I don’t like being deemed difficult so I try to play down the fact I am gluten-free and obviously not make a thing of it if someone gets it wrong. Not that you’d guess it from my job as a gluten-free baker and blogger. Yes I sure am trying to hide my intolerance under a bushel.

If I were to receive a food hamper full of treats and yummy gluten-free delicacies then I would be incredibly touched. It’s not always easy for those who don’t suffer to accommodate gluten intolerance but a gift like this suits both the giver and receiver and shows understanding and thoughtfulness. Plus, it’s food and any food I can eat with abandon makes me very happy.

A Gift for the Gluten-Free Foodie in Your Life

All the products in these Virginia Hayward Gluten and Wheat Free Hampers are well sourced and delicious. I should know because for research purposes I opened every packet and sampled each little morsel as I made sure to not leave any stone left unturned in this post. Take it from me the recipient of the hamper will be well catered for, shortbread biscuits, chocolate orange cookies, Yorkshire crisps, crackers, fudge, chocolates and even a bottle of wine mean that all snacking purposes over Christmas are accounted for. Not only that but all these wonderful treats arrive in a beautiful willow basket. With the contents now consumed my basket is waiting patiently in the nursery ready to house the babygrows, blankets, newborn hats and dinky socks which will be coming out of the attic in the new year for our April arrival.

A Gift for the Gluten-Free Foodie in Your Life

It occurred to me as well that if you were to receive this hamper then you are pretty much sorted for the rest of the year’s entertaining so you will really be doing your gluten-free foodie a favour. Nothing could be more easy than to serve up the yummy goodies on a nibbles board for an intimate New Year’s Eve gathering. You pretty much have everything you need from crisps to cookies to olives to wine to chocolate to a bit of cake. And if that intimate New Year’s Eve gathering occurs on December 28th whilst you are watching trashy Christmas movies on the sofa with your husband then no one is judging. And if your husband has snuck off to the pub and you are left babysitting your toddler and unborn child and are also watching trashy Christmas movies then these treats provide great company my fine friend.

A Gift for the Gluten-Free Foodie in Your Life

So, you now have the gift for the gluten-free foodie in your life. All that’s left to do is just run rings around them on Christmas Day. Don’t forget to use sweet rice flour in the gravy, find a decent recipe for Yorkshire pudding, pay through the nose for the gluten-free bread to make the bread sauce and order your Christmas pud from that gluten-free baker who has a stall at the local farmer’s market. You can just forget about buying your canapés from M&S and commit to making your own from scratch so you can be sure there’s no gluten involved. Y’know, easy stuff. Just as well my family loves me.

A Gift for the Gluten-Free Foodie in Your Life