Honey Chipotle Nut Bowl

This Honey Chipotle Nut Bowl is great for bringing out to a party. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

I am not one for celebrating New Year’s Eve. Save for trying to make the best of it at various dodgy house parties in my early twenties I prefer to avoid the whole event and skip to my January detox. One particularly poor New Year memory is the Millennium which I spent traipsing round after an inattentive boyfriend, dropping in on his mates at various raucous pubs, struggling to communicate in the cacophony and due to the impossibility of getting anywhere near the tumultuous bar, not drinking nearly enough to make the whole venture worthwhile. Does this sound familiar to anyone else’s experience? The evening ended on an even higher note though as I managed to lose everyone and cheered in the possible end of the world on a bench in a high street somewhere in Dorset.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

These days I tend to steer clear of the crowds and am more than happy after a festivity fuelled Christmas to watch the end of year fireworks exploding over the London Eye from my sofa with Luke. If I’m feeling particularly spirited I might even flick over to Jools Holland’s Hootananny but by this point I will more than likely have fallen asleep.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

New Year’s Day though is a favourite of mine and we’re bound to be spending it walking Billy Buddy around a frosty Hampstead Heath, swapping resolutions and making plans for our year. I’m very excited about 2017, I have a new look for the blog happening in January which I can’t wait to unveil, although you might have already seen my new logo on Instagram and Twitter. Luke has got a new job which he’s starting soon and Cole is changing every day, the amount of words he has mastered over Christmas is astounding and he has even just started singing which is so much fun.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

However, before all that we will be ringing in 2017 with a sea of Prosecco and the last vestiges of Christmas chocolate and crisps for company in our little family living room party. And of course no party is complete without the obligatory nut bowl, a snack to cross the sweet and salty divide.

I always have odds and ends of nuts clogging up my cupboards and this is a great way to clear them all out for the new year. I have used all kinds of nuts in the past but this time I had a mix of pecans, cashews, pistachios, macadamias and hazelnuts I was keen to see the back of and this combo worked pretty deliciously.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

This is basically a much nicer version than those honey roasted nuts you can get in the supermarket which have way too much sugar and feel so incredibly bad for you. The Honey Chipotle Nut Bowl is hotly spiced and smoky with chipotle powder, cumin and coriander seeds, plus sticky with honey and crunchy from its blitz in the oven. The perfect accompaniment to New Year, however you choose to spend it.

This Honey Chipotle Nut Bowl is great for bringing out to a crowd. A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.

Honey Chipotle Nut Bowl

A smoky, spicy, sweet and salty snack which can be made with any combination of leftover nuts.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: British
Servings: 16 servings
Calories: 136kcal

Ingredients

  • 300 g mixed nuts (I used pecans, cashews, pistachios, macadamias, hazelnuts)
  • 3 tablespoons sesame seeds
  • 1 teaspoon salt
  • ½ teaspoon chipotle powder
  • 1 teaspoon cumin seeds crushed
  • 1 teaspoon coriander seeds crushed
  • 15 g unsalted butter
  • 2 tablespoons honey

Instructions

  • Preheat the oven to 180°C.
  • Mix the nuts, sesame seeds, salt, chipotle powder, cumin and coriander seeds together in a large bowl.
  • Melt the butter with the honey then pour over the rest of the ingredients, mixing well.
  • Spread it all out on a baking dish lined with greaseproof paper.
  • Cook for 10 mins, give the nuts a stir then cook for a further 5 mins.
  • Remove from the oven and leave to cool in the baking dish before transferring into a serving bowl.

Notes

  • Keeps well in a cool dark place for a couple of weeks.

Nutrition

Calories: 136kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

Christmas Morning Mince Pie Muffins {gluten-free}

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

I know where I am with a good tradition. Little routines and recipes that let my good conscience know that it’s the festive season. I’ve got my trifle, devils on horseback, stockings at the ready and Christmas Spotify playlist on a constant loop. I am thrown a little cock-a-hoop this year with not spending Christmas at home but with babies surrounding us these days and my sister having moved out of London this year, the family is getting bigger and more spread out so I do understand that I can’t hog Christmas anymore. Even if my inner toddler is throwing a mini tanty.

So that makes it even more important in my mind to solidify our own little family traditions where we can and introduce new ones now we have Cole at the centre of the festivities.

Of the three traditions I am welcoming in this year the first is our family advent calendar. Instead of chocolate hiding behind each window I have little cards with activities or special thoughts that I have carefully written for each day in mind. Cole has had great fun picking out the cards and re-arranging them much to mummy’s constant pleasure. So some days have been a little disappointing with empty air filling the windows and some a little overwhelming with Father Christmas to visit, presents to wrap and mince pies to make. I think I got a bit overambitious though with this tradition and might have hidden the advent calendar after the 10th on the realisation of how much work was involved in actually doing what was written on the cards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

The second tradition is our new memory box which I read all about on Pinterest. It seems a wonderful idea and I can imagine us all gathered around the Christmas tree, sharing anecdotes and cherished moments of this past year. No matter that I haven’t quite got round to buying the beautiful wooden boxes that are associated with this marvellous tradition. Instead we have a bit of scraggy old tupperware that I’m sure will be just as charming to hold our memories in until next year when I’ll order the wooden box by November at the latest.

The third tradition, which is probably the only one to be actualised, are these Christmas Morning Mince Pie Muffins. I think the title is pretty clear on when I intend to be making these bad boys. I don’t know why I haven’t made them before though as they are absolutely delicious, a cinch to make, without even requiring a food mixer, and best of all use up all the dregs of mincemeat that I always have hanging around my cupboards.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

They are gluten-free, like all my recipes these days, made with a combination of white rice flour and chestnut flour. These Mince Pie Muffins are light and fluffy, but also deliciously moist thanks to the generous amount of apple puree and mincemeat in the batter. I have tried making them with all kinds of mincemeat, with suet, without suet, with nuts and without and they have all been wonderful. I must confess though, my favourite batch was made with my Cranberry and Cointreau Mincemeat which is so lovely fresh and fruity.

Do whizz up the apple puree the night before if you want to make these on Christmas morning as it saves you a boring job when you’d much rather be opening pressies and quaffing back Bucks Fizz, but apart from that they are very simple and I think an excellent new tradition addition.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

Christmas Morning Mince Pie Muffins (gluten-free)

These Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 329kcal

Ingredients

For the streusel topping:

  • 35 g white rice flour
  • 30 g chestnut flour
  • 50 g soft light brown sugar
  • 90 g unsalted butter
  • 40 g gluten-free porridge oats
  • 1 teaspoon mixed spice

For the muffins

  • 200 g mincemeat gluten-free
  • 175 g apple puree about 4-5 apples
  • 120 g soft light brown sugar
  • 80 ml light olive oil not extra virgin
  • 2 eggs
  • 150 g white rice flour
  • 50 g chestnut flour
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • First line a 12 hole muffin tin with muffin cases and pre-heat the oven to 170°C.
  • Prepare the streusel by placing the flours, sugar, butter, oats and spice in a large mixing bowl and rubbing together between your fingers. The streusel should come together but still be crumbly. Set aside whilst you prepare the muffin batter.
  • Pour the mincemeat, apple puree, sugar, eggs and olive oil into a large mixing bowl and beat together until combined.
  • In another mixing bowl sift together the flours, spice, bicarbonate of soda, baking powder and salt in a mixing bowl, then tip into the liquid batter.
  • Beat together for a minute or so until everything is well mixed then evenly distribute between the muffin cases.
  • Crumble the streusel on top of the muffins then bake in the oven for 22-24 minutes.
  • Remove from the oven and immediately remove the muffins from the tin and leave on a rack to cool.

Notes

  • This recipe was very heavily adapted from Alice Medrich’s Banana Muffins in her amazing book ‘Flavor Flours’

Nutrition

Calories: 329kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 205mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 230IU | Vitamin C: 2.6mg | Calcium: 47mg | Iron: 0.8mg

Lemon, Almond and Raspberry Trifle {gluten-free}

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This year for the first year I am not hosting Christmas. I am not pre-ordering a turkey, stockpiling crackers or heaving the Christmas crockery down from the attic. Instead we are spending Christmas at my sister’s with her partner and my brand new niece. Cole has yet to meet his tiny baby cousin and we just can’t wait to get them together.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

It’s going to be a totally different Christmas for me as usually whilst everyone is chilling out with glasses of buck fizz, nibbling on nuts and chocolate and playing pre-lunchtime games, I am in a merry haze in the kitchen juggling brussel sprouts, frantically whisking gravies and wedging the pigs in blankets into an oven bursting at the seams.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

My sister has only made two food-related requests of me this year, that I bring the Christmas pudding and The Trifle. I am not taking my duties lightly either as these two dessert options are non-negotiable in our family. Christmas might as well be cancelled if neither are produced at the end of our midday banquet. No matter that none of us are able to manage one more mouthful after the full on turkey feast let alone a bowlful of two incredibly rich desserts. We struggle on nevertheless and more often than not leap in for seconds. There is enough of both desserts to feed twenty families and by December 27th you can usually find me face deep inside the fridge digging out inroads of leftover trifle on a teaspoon (the diet spoon). It is imperative to gather enough sponge, fruit, custard and cream for each bite, the teaspoon makes it a challenge but I assure you it is possible.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

Every year I tweak my trifle recipe depending on which fruit I am fancying. But this year for extra fun I have also adapted my trifle recipe to be gluten-free. I created a delicious almond sponge for Cole’s first birthday back in June and this has proved to be the perfect base for the trifle. It is a lovely sturdy sponge which it important as it has to soak up rather a lot of limoncello without dissolving into a pile of sog.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

I have also taken inspiration from Nigel Slater’s Lemon Trifle from his Kitchen Diaries cookbook as my love for his recipe knows no bounds. I have mercilessly cribbed the bits I love best from it, namely the use of limoncello as the alcohol soak for the bottom layer of sponge and his idea of a fruit curd for the fruit base. He uses lemon, but here I have used a very easy homemade raspberry curd. Then I copied directly his no-egg lemon custard, which is made from only double cream, caster sugar and lemon juice, to ladle on top of the curd. At this point you leave the trifle to rest overnight and the custard sets like a dream. I usually take the recipe to this stage on Christmas Eve (or even the 23rd if there is room in the fridge to store) and then whip up the double cream for spooning on top of the whole affair just before serving on Christmas Day.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

It is a magnificent way to end the most indulgent meal of the year and in our family Christmas would not be the same without it. We also cannot possibly forget the tradition of exclaiming after the first mouthful how much this year’s trifle is the best one ever. There is no way that my Lemon, Almond and Raspberry Trifle will disappoint us.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

This Lemon, Almond and Raspberry Trifle is a perfectly special way to end your winter feast. A gluten-free lemon and almond sponge is drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish.

Lemon, Almond and Raspberry Trifle

A gluten-free lemon and almond sponge, drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with a dreamy lemon custard and clouds of double cream.
Prep Time30 mins
Cook Time2 hrs
Total Time10 hrs 30 mins
Course: Dessert
Cuisine: British
Servings: 10 people
Calories: 747kcal

Ingredients

For the almond sponge:

  • 160 g caster sugar
  • zest of ½ lemon
  • 120 g unsalted butter room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 90 g gluten-free plain flour
  • 90 g ground almonds
  • ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons limoncello

For the raspberry curd:

  • 150 g raspberries
  • 2 tablespoons raspberry powder optional – see notes
  • Juice of ½ lemon
  • 200 g caster sugar
  • 55 g unsalted butter
  • 3 eggs lightly beaten

For the lemon custard:

  • 500 ml double cream
  • 120 g caster sugar
  • 100 ml lemon juice from about 3 lemons

For the topping:

  • 300 ml double cream
  • 20 g flaked almonds
  • 75 g raspberries

Instructions

To make the almond sponge

  • Pre-heat the oven to 160°C and line and grease a 7 inch square cake tin.
  • Beat the sugar with the butter and lemon zest until light and fluffy.
  • Add the eggs one at a time, mixing well between additions.
  • Add the vanilla extract.
  • In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
  • Pour the cake batter into the tin and then place in the oven
  • Bake for 30 minutes, then remove from the oven and cool on a wire rack for about four hours.
  • Once cool, cut circles out of the sponge which are easier to assemble into the bottom of the trifle bowl. When your sponge is in place then spoon over the limoncello.

To make the raspberry curd

  • Heat the raspberries in a medium saucepan with a small splash of water until the raspberries have completely softened. Strain, keeping the juice for the curd.
  • In a medium saucepan combine the strained raspberry juice, raspberry powder, lemon juice, caster sugar and butter and whisk them together whilst bringing to a low boil.
  • Remove from the heat then pour a splash of the raspberry into the beaten eggs and whisk well, pour a little bit more of the raspberry in and continue whisking, then continue pouring the raspberry liquid into the eggs in a slow stream until combined.
  • Pour it all back into the saucepan and bring to a boil, still whisking all the time, then continue whisking for 5 minutes until the mixture thickens.
  • Remove from the heat and strain so the curd is very smooth.
  • Place the curd in the fridge for an hour to cool.
  • Once the curd has cooled then spoon over the limoncello soaked sponge in an even layer.

To make the lemon custard

  • Pour the double cream and the sugar into a medium saucepan and bring to a gentle boil, allowing to simmer for a couple of minutes.
  • Remove the cream from the heat and stir in the lemon juice.
  • Pour the lemon custard over the raspberry curd and place in the fridge, this time to rest overnight so the custard can set.

The final layer:

  • Whip the double cream until thick then spoon over the top of the trifle. Decorate with toasted almonds and fresh raspberries.

Notes

  • The raspberry powder is completely optional. It does amp up the raspberry taste but the main reason for using is to improve the colour otherwise the curd can look a little grey.

Nutrition

Calories: 747kcal | Carbohydrates: 64g | Protein: 9g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 245mg | Sodium: 129mg | Potassium: 190mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1755IU | Vitamin C: 11.1mg | Calcium: 119mg | Iron: 1.4mg

Stilton Quiche with Chestnut and Cranberry

This Stilton Quiche with Chestnut and Cranberry makes a lovely festive lunch. The richness of the stilton and woodsy notes of the chestnuts are sharpened with the zesty cranberry sauce.

Stilton Quiche with a slice taken out

A good vegetarian quiche is a blessing over the Christmas period. It’s a lovely respite from all the roasted meat heavy meals and is also a delightful alternative offering for all our veggie friends. We serve this quiche up every single year as part of our Christmas Eve table and it always goes down an absolute storm.

Stilton, Chestnut and Cranberry Tart with a slice taken out

What makes this Stilton Quiche so brilliant?

  • The flavours are gorgeously festive. Rich blue cheese, earthy chestnuts and zesty cranberry sauce.
  • This recipe uses a gluten-free buckwheat pastry which is an excellent flavour foil to the filling. You can easily substitute with a regular pastry recipe.
  • The cheesy filling is very easy to assemble. Just a case of mixing the ingredients together and pouring into a blind-baked pastry case.
  • It’s made with cranberry sauce and it gives the quiche a touch of sweetness that is an impeccable match with the cheese.

READ MORE >>> Homemade Cranberry Clementine Sauce

Ingredients for Stilton Quiche with Chestnut and Cranberry

What ingredients do we need for the filling?

  • Stilton – a traditional Stilton is unrivalled but you can swap in any blue cheese.
  • Chestnuts – you buy these vacuum packed.
  • Cranberry sauce – shop bought is fine, homemade is sublime.
  • Onion – caramelise the onions in a salted butter to give an excellent flavour base for our quiche.
  • Crème fraiche – for a lovely creamy and subtly tangy flavour.
  • Eggs – 4 eggs plus 2 extra egg yolks give this quiche such a richness. Medium sized.

How do you make the filling?

  1. First caramelise the diced onions in butter then leave to cool.
  2. Whisk the eggs, egg yolks and crème fraiche together, then add the stilton, chestnuts, caramelised onions, salt and pepper. Do reserve some of the stilton and chestnuts for crumbling onto the top.
  3. Pour the filling into a blind-baked pastry case and then dot the remaining stilton, chestnuts and cranberry sauce on top.
  4. Bake for 30 minutes, the quiche will still be a little wobbly when removed.

Pro Baker’s Tip

The resting of the quiche is key. You want to let it stand for at least 30 minutes out of the oven before cutting into. This way the quiche will become a little more stable for cutting.

More Quiche recipes you’ll love!

Stilton, Chestnut and Cranberry Tart from above

Pastry Crust

So we have our gloriously cheesy filling, but we need a pastry crust to pour it into. This recipe is made with a gluten-free pastry which is deliciously buttery and improbably flaky. The use of simple alternative flours also means no xanthan gum is needed.

If you have no need for this quiche to be gluten-free then you only need to swap in a more traditional pastry recipe to make the crust.

What ingredients do we need for Gluten-Free Pastry?

  • Buckwheat flour – here is where we get all our flavour. Such lovely rich earthy notes.
  • Sweet rice flour – a lovely flour with a neutral taste and brilliant binding properties.
  • Oat flour – just a touch of oat flour which helps with the flaky texture and has a lovely subtle taste. You can sub the oat flour for millet flour or sorghum flour if you are intolerant.
  • Cornflour – this starchy flour helps bind but also contributes to a lovely flaky crust.
  • Tapioca flour – it’s a starch so helps keep the pastry together but also tapioca is an excellent flour for a golden brown crust.
  • Chia seeds – we use chia seeds to give the pastry a little stretch so we can roll it out without cracking.
  • Unsalted butter – use this straight for the fridge for ultra flakiness.
  • Egg, medium sized. Adds richness to our pastry and helps bind it all together.
  • Iced water – just a few drops of iced water for added moisture.

Shop the recipe: Gluten-Free Buckwheat Flour, Gluten-Free White Rice Flour, Gluten-Free-Oat Flour, Gluten-Free Tapioca Flour, Chia Seeds

Here are the steps to make it:

  1. In a large mixing bowl combine the flours, chia seeds and salt.
  2. Rub the butter into the flour in between your fingertips so it resembles rough breadcrumbs then stir in the beaten egg.
  3. Add the water 1 tablespoon at a time and start to bring the dough together with a pastry scraper.
  4. Tip the dough onto the work surface and quickly bring the ball into a slightly sticky round ball with your hands.
  5. Wrap in baking parchment and flatten it slightly to make for easy rolling.
  6. Place in the fridge for 30 minutes to chill before rolling out.

Pro Tips

  • Except for an extra two minutes to sift the different flours together, this pastry comes together just as quickly as a regular pastry recipe. In fact quicker as you don’t need to work the pastry as much to activate the gluten.
  • You can roll out the pastry in between floured baking parchment which is really helpful in avoiding any cracking.
  • Blind bake the pastry crust for 20 minutes before pouring in our glorious filling for the ultimate crisp crust with no soggy bottom.

READ MORE >>> For loads of tips on how to make excellent quiche including all the details on blind baking >>> A Simply Perfect Gluten-Free Quiche

Close up image of Stilton, Chestnut and Cranberry Tart with a slice being taken out

FAQs

  • How long does Stilton Quiche keep for?It keeps really well refrigerated for up to 3 days.
  • Can you freeze it?Yes. Let the quiche cool completely then wrap it up well in a double layer of cling film and aluminium foil to avoid spoilage. Let defrost completely before re-heating.
  • Can you re-heat it? – Absolutely. Just bake for 20 minutes from chilled in an oven pre-heated to to 180°C / 160°C fan / gas mark 4

More festive recipes you’ll love!

I urge you to give this Stilton Quiche a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Stilton Quiche with Chestnut and Cranberry

This Stilton Quiche with Chestnut and Cranberry makes a lovely festive lunch. The richness of the stilton and woodsy notes of the chestnuts are sharpened with the zesty cranberry sauce.
Prep Time30 mins
Cook Time1 hr
Total Time2 hrs
Course: Appetiser
Cuisine: British
Servings: 6 people
Calories: 760kcal

Ingredients

For the pastry:

  • 80 g sweet white rice flour
  • 25 g oat flour
  • 45 g buckwheat flour
  • 30 g cornflour
  • 15 g tapioca starch
  • 15 g ground chia seeds
  • ½ teaspoon sea salt
  • 115 g cold unsalted butter cut into very thin slices
  • 1 egg medium, lightly beaten
  • 2-4 tablespoons iced water
  • A few tablespoons of a gluten-free flour blend for rolling
  • 1 egg beaten for the egg wash

For the filling:

  • 15 g salted butter
  • 1 large onion diced
  • 4 eggs
  • 2 egg yolks
  • 400 ml crème fraiche
  • 175 g Stilton crumbled
  • 100 g vacuum packed chestnuts roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 75 g cranberry sauce

Instructions

To make the pastry

  • In a large mixing bowl combine the flours, chia seeds and salt.
  • Rub the butter into the flour in between your fingertips so it resembles very rough breadcrumbs then stir in the beaten egg with a fork.
  • Add the water 1 tablespoon at a time and start to bring the dough together with a pastry scraper. It should start to form quite quickly.
  • Tip the dough onto the work surface and bring the ball into a round ball. You want the pastry to still be a little sticky.
  • Wrap the pastry in baking parchment and flatten the ball slightly.
  • Place in the fridge for 30 minutes to chill.
  • Pre-heat the oven to 180°C / 160°C fan / gas mark 4
  • Dust the work surface with a gluten-free flour blend then roll the pastry out into a circle large enough to line a 25cm tart tin.
  • Once you have lined the pastry in the tin and neatened the edges with a knife, place baking parchment over the pastry, so it comes up the sides, then fill the tin with baking beans.
  • Place the tart tin in the oven for 20 minutes. Take out of the oven then remove the baking beans and parchment and brush the surface of the pastry with the beaten egg.
  • Place back in the oven for a final five minutes to seal the pastry. Remove from the oven and leave to cool to room temperature before adding the filling.

To make the filling

  • Prepare the onions by adding them into a saucepan along with the salted butter. Cook on a low heat for 25-30 minutes until the onions are completely soft, translucent and just beginning to caramelise around the edges. Leave to cool for half an hour before adding to the other ingredients.
  • Pre-heat oven to 180°C / 160°C fan / gas mark 4
  • Whisk the eggs, egg yolks and crème fraiche together, then add the stilton, chestnuts, caramelised onions, salt and pepper. Do reserve some of the stilton and chestnuts for crumbling onto the top.
  • Pour the filling into the ready-baked pastry case and then dot the remaining stilton, chestnuts and cranberry sauce on top.
  • Place the quiche in the oven and bake for 30 minutes.
  • You can either eat the quiche straightaway hot from the oven or leave to come to room temperature where the quiche will firm up a little more.

Notes

  • Pastry adapted from ‘Flaky Pie Dough recipe in Alternative Baker by Alanna Taylor-Tobin.
  • Rest the quiche for at least 30 minutes after it has been removed from the oven. It helps for more stable slices of quiche.

Nutrition

Calories: 760kcal | Carbohydrates: 44g | Protein: 18g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 389mg | Sodium: 913mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2070IU | Vitamin C: 8.7mg | Calcium: 263mg | Iron: 1.9mg

This recipe was originally published in December 2016 but has been updated in November 2020 for further clarification on the method.

Gluten-Free Pumpkin Bread

This Gluten-Free Pumpkin Bread made with alternative flours and without xanthan gum is the most moist and delicious pumpkin bread you will eat this Autumn. Nutty with brown butter and encrusted with cinnamon sweetened pumpkin seeds for crunch, the alternative flours used not only make it gluten-free but deepen the flavour and give it a slight chew which is incredibly addictive. It’s also easy to make using a couple of mixing bowls and a wooden spoon for company.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

You may begin to notice a bit of a difference in this blog and also my cake stall if you are planning on visiting me in the near future. Lately I have been completely converted to gluten-free baking. I feel it’s too early days to say whether the switch will be permanent but I’m finding working with alternative flours so exciting at the moment that I’m forging ahead with gusto.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

I have spoken on my blog ad naseum about my relationship with gluten-free eating but I’ll just mention again, ignoring the groans, how it really helped my well-being, tiredness, bloating and daily nausea back when I changed my eating habits. However, this has been a contradiction to how I have always baked. I love to bake, I have great feedback from my cakes and indeed earn money from them. Even though about a quarter of my cake stall has always been gluten-free, I have been reluctant to convert to a 100% gluten-free business, knowing I would be leaving behind beloved recipes and perhaps alienating my customer base.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

However, my baking indulgences have been veering more and more towards the use of alternative flours. I don’t mean the gluten-free all-purpose blends you can buy, which I certainly don’t sniff at as they are in constant use in my kitchen and used in several of my cakes. However, I think to rely on just that blend is reductive to the possibilities of gluten-free baking. I have been reading about, playing with and doing a great amount of tasting recently and have been astounded by the sheer variety of flours out there which all behave and taste utterly different.

A comment which really resonated with me came in the introduction to Alanna Taylor-Tobin’s Alternative Baker where she talks about a conversation she had with her husband over a wheat flour cupcake. It wasn’t the gluten they had the issue with but the blandness of it. It’s true, baking with these Flavor Flours as Alice Medrich terms them in her book of the same name adds further interest to the bake and by choosing complimentary flours in your recipe you can really add resonance to the flavour.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

Now, not all of these flours are not readily available in your local supermarket, although times are a-changing, but they are easy to get hold of if you have no problem with ordering off Amazon, or you have an Asian supermarket or a particularly on the button health food shop nearby. The flours individually are not too much more expensive that regular old plain flour but since you will be buying more than one and you will probably have to add delivery on top of that cost then this way of baking doesn’t come cheap. However, cake is a treat so do think of it like that if you are balking at the investment, plus since you will only be dipping into each bag these flours will be good for several cakes. And the results are so worth it, it almost goes without saying.

The ones I have chosen to help me out with my gluten-free pumpkin bread are:

Sweet Rice Flour
Also called glutinous rice flour, it doesn’t contain gluten and is not the same as ordinary white rice flour. It helps to bind the other flours together, adding moisture and a slight chew to the bake.

Sorghum Flour
This flour is bursting with an earthy nutty flavour. It has a great wholegrain texture which sits perfectly with the pumpkin and spices.

Millet Flour
I have used the millet flour here for bulking out the flour mix. It doesn’t have a strong taste so doesn’t overwhelm the finished bake.

Potato Starch
This adds lightness to the bake so the finished result doesn’t end up stodgy.

Click here for instant access

You may not have a gluten-free diet, but dismissing these flours as a fad would be a shame since they can add so much to a baking repertoire. Plus, now I’ve discovered them, you might be seeing a lot more of them on this blog. If you can, I urge you to give this recipe a try, I really hope you notice the difference in this pumpkin bread which is so much more than you could ever think possible rather than just another pumpkin bread recipe.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

Gluten-Free Pumpkin Bread

This Gluten-Free Pumpkin Bread made with alternative flours and without xanthan gum is the most moist and delicious pumpkin bread you will eat this Autumn.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Bread
Cuisine: British
Servings: 10 people
Calories: 421kcal

Ingredients

  • 400 g pumpkin puree I used tinned
  • 270 g caster sugar
  • 3 eggs medium
  • 160 g unsalted butter
  • 125 g sweet white rice flour
  • 110 g sorghum flour
  • 100 g millet flour
  • 65 g potato starch
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 30 g pumpkin seeds
  • 1 tablespoon caster sugar
  • 1 tablespoon water
  • pinch of cinnamon

Instructions

  • Pre-heat the oven to 170°C and line and grease a 9 inch loaf tin.
  • First you want to turn your butter into melted brown butter. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it’s ready so it doesn’t begin to burn.
  • Pour the butter into a food mixer or large mixing bowl along with the pumpkin puree, sugar and eggs and beat until smooth.
  • In a separate bowl sift together the flours, baking powder, bicarbonate of soda, spices and salt then add to the rest of the mix. Beat until well mixed.
  • Pour the batter into the baking tin and scatter the pumpkin seeds evenly over the top.
  • Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
  • Leave the pumpkin bread for 5 minutes to settle in the cake tin, then turn out onto a cooling rack and leave for a moment whilst you prepare the cinnamon syrup.
  • Pour the caster sugar, water and cinnamon into a small saucepan and turn the heat onto low. When the sugar has melted then turn the heat off and brush the syrup over the top of the pumpkin bread. Leave to cool completely before you slice and serve.

Nutrition

Calories: 421kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 254mg | Potassium: 381mg | Fiber: 3g | Sugar: 30g | Vitamin A: 6695IU | Vitamin C: 1.9mg | Calcium: 85mg | Iron: 2mg

SHOP THE RECIPE

Reading Alice Medrich’s Flavor Flours was an essential part of my gluten-free baking journey and is full of inspiring recipes using alternative and naturally gluten-free flours. It’s pretty much a gluten-free baking bible.

Similarly Alanna Taylor Tobin’s Alternative Baker is the book I often have open on my kitchen counter. Like me, the book eschews xanthan gum and focuses on beautiful recipes which are naturally gluten-free and the book is full of the most stunning food photography. An absolutely inspiring read.

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

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.

If you like this recipe then you may also like:

Gluten-Free Flours: An Introduction

Sweet Rice Flour

Toasted Marshmallow Spiced Pumpkin Cake {gluten-free}

Easiest Gluten-Free Banana Bread

Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

Courgette Oatmeal Cake with Lemon Mascarpone Icing is a gluten-free cake that makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.

courgette cake on a plate

It boasts a wonderfully light sponge with a tender crumb thanks to the combination of rice and oat flour which not only makes this bad boy gluten-free but also lends it a toasted, coming to the end of high summer, campfire in the evenings vibe. It is iced with a creamy lemon mascarpone with only a mere whisper of sugar, but plenty of zesty citrus as a perfect compliment to the delicate courgette flavour. A perfect treat for our heady August days when cake might otherwise seem too indulgent.

courgettes

This cake was inspired by the bountiful mountain of courgette at the farmer’s market last week, all shapes and sizes in varying shades of green. I have been fancying a courgette cake for a few weeks now and just like that it all fell into place.

These days courgette nests proudly in my vegetable drawer. At one time considered a boring watery addition to Sunday roasts, it dragged everything down with its mopey presence. Then I started using it raw in salads, roasted in garlicky olive oil and finally as courgetti. Now courgette is celebrated and embraced in our family, an absolute must in our weekly shop but it’s at its very best right now. Like any vegetable you have to know how to get the best out of it and boiling it to oblivion is never the answer. In my house, cake is the more obvious solution.

courgette cake on a cooling rack

And this courgette oatmeal cake with lemon mascarpone icing is my new favourite family friendly bake. It’s a complete stunner and despite making and eating it more times this week than is really acceptable for someone who is on a never ending mission to lose her baby weight, I haven’t come to resent it once. That is because the batter comes together in moments, baking up a dream so it is ready, iced and on your fork before you can change your mind about having an afternoon slice of cake.

ingredients for courgette cake

The sponge is so light thanks to the power partnership of rice and oat flour. If you can’t find oat flour then by all means whizz up some oats very finely in your food processor, the results will be the same and oat flour can be quite pricey. Rice flour though is more accessible these days and is an absolute must in my larder, not just for gluten-free baking. I intend to post a lot more using rice flour since I am having a little love affair with it at the moment but having just had this particular delicacy for lunch here is one of my favourite uses for it.

The courgette cake is then carefully spiced with a touch of cinnamon, ginger and nutmeg, not too much to overpower but just to add soft flavour.

The icing feels like a bit of a cheat as it is just so easy and unlike most icings you don’t even need a mixer, just whipping together with a wooden spoon is enough. It barely uses any sugar, a tip I garnered from my neighbour after being bowled over by how creamy and cheesy her cream cheese icing was. She confessed that she had only used a smattering of sugar to make it more child friendly. However I found without the addition of butter and hardly any sugar, the icing then becomes all about the texture and flavour rather than a sickly counterpoint.

courgette cake batter in a kitchenaid mixer

This idea works so well with this mascarpone icing to which I’ve only grated in the zest of 1 lemon and added 2 tablespoons of icing sugar and then a couple of tablespoons of natural yoghurt to help with the consistency and add tang. It’s so delicious that you can happily eat with a spoon all day long. Actually I don’t know if that makes this icing more dangerous but I do know that it is simply dreamy with the courgette oatmeal cake.

courgette cake

Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: British
Servings: 16 slices
Calories: 504kcal

Ingredients

  • 400 g light muscovado sugar
  • 300 ml light olive oil or other flavourless oil
  • 4 eggs about 200g
  • 240 g rice flour
  • 80 g oatflour or oats finely ground to a powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 340 g grated courgettes (about 4) squeezed to remove excess moisture

For the Icing

  • 500 g mascarpone
  • 2 tablespoons natural yoghurt
  • 2 tablespoons icing sugar
  • 1 lemon grated zest

Instructions

  • Pre-heat the oven to 170°C and line a grease a 13x9x4 inch baking tin.
  • In a large bowl (or stand mixer) beat together the sugar, olive oil and eggs until smooth and thick.
  • Add all the other ingredients in, except for the courgette, and beat until everything is fully mixed together.
  • Finally stir in the courgette until evenly dispersed and pour into the prepared baking tin.
  • Bake for 40 minutes, checking after 20 minutes and covering with foil if the cake seems to be browning too much.
  • When ready, leave the cake in the tin for 5 minutes to settle before turning out onto a wire rack and leaving to cool completely before icing.
  • To make the icing beat the mascarpone together with the yoghurt, icing sugar and lemon zest until light and smooth and spread onto the top of the cooled courgette cake with a palette knife.

Notes

Adapted from Alice Medrich’s Carrot Spice Cake in Flavor Flours

Nutrition

Calories: 504kcal | Carbohydrates: 43g | Protein: 6g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 186mg | Potassium: 198mg | Fiber: 1g | Sugar: 26g | Vitamin A: 540IU | Vitamin C: 7.3mg | Calcium: 106mg | Iron: 0.9mg

If you like this recipe then you may like…

Golden Beetroot Carrot Cake

This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.

Courgette Relish

Courgette Relish on a wooden box with forks

Jalapeno Honey Courgette Cornbread

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos