WICKLEWOOD'S TASTY ONION BHAJIS
Onion bajhis are delicious as a snack or as a starter to an Indian meal. I personally don't like my bhajis too hot so I only use a ¼ teaspoon of chili but if you like yours hot then just up the chili. Make sure the onions are completely separated before adding to the flour as it helps to ensure even coating of the batter and even cooking.
Provided by WicklewoodWench
Categories Onions
Time 25m
Yield 12 bhajis
Number Of Ingredients 13
Steps:
- Place all ingredients, except the onions and water, in a large bowl and mix well to combine.
- Add onions, (and stir in ensuring all slices are coated in the spiced flour.
- Gradually add the water to form a thickish batter
- Leave to sit for at least 10 mins (if after this time the batter looks too thick add a tablespoon or 2 more water).
- Heat the oil to 350f and carefully drop spoonfuls of the batter into the oil, (cook in small batches) for 3-4 mins or until golden brown.
- Remove with slotted spoon and transfer to kitchen paper to drain.
Nutrition Facts : Calories 80.5, Fat 0.2, SaturatedFat 0.1, Sodium 130.3, Carbohydrate 17.1, Fiber 1, Sugar 1.1, Protein 2.3
WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
WICKLEWOOD'S GLUTEN FREE CHOCOLATE, LEMON & LIME TART
A delicious dessert that is best served with a huge helping of clotted cream...Sooo Yummy! Prep time includes chilling time,,,(the pastry not you.)
Provided by WicklewoodWench
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
- Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
- Wrap in Clingfilm and place in the fridge for 30 minutes.
- Preheat oven to 200c.
- Roll out the pastry on a lightly floured surface and use to line the tin.
- Line with baking parchment and baking beans.
- Bake for 15 mins, then remove beans and paper and set aside.
- Turn the oven down to 170c.
- Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
- Add the cream and zest and juice of the lemon and lime, mix well.
- Pour the mixture into the pastry case and smooth the top.
- Bake for 30-35 mins or until set.
- Allow to cool, serve.
Nutrition Facts : Calories 381.8, Fat 25.5, SaturatedFat 15.3, Cholesterol 166, Sodium 134.6, Carbohydrate 37.7, Fiber 1.7, Sugar 33.2, Protein 5
WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE
Make and share this Wicklewood's Spicy Gluten Free Walnut and Date Cake recipe from Food.com.
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 180.
- Grease and lightly flour a 1lb loaf tin.
- Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
- In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
- Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
- Sift in the flour, baking powder and spices and mix well.
- In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
- Remove from heat and puree with a blender until smooth.
- Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
- Spread the date puree over the cake mix, almost to the edges of the tin.
- Cover with the remaining cake mix.
- Bake for 25 mins, don't remove from tin.
- Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
- Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.
Nutrition Facts : Calories 452.2, Fat 23, SaturatedFat 8.8, Cholesterol 66.6, Sodium 377.4, Carbohydrate 60, Fiber 3.3, Sugar 34.9, Protein 5.7
WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE
This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.
Provided by WicklewoodWench
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak your dried apricots overnight in the 500ml of water.
- Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
- Pour the apricots and water into a large saucepan and bring to the boil.
- Gently simmer for 10 minutes.
- Remove from the heat and liquidise.
- Beat butter, eggs and honey into the apricots.
- Sieve in the flour and mix well.
- Spoon into a greased cake tin and bake for 25-30 minutes.
- Remove from cake tin, transfer to a cooling rack and make frosting.
- In a large bowl, beat together the butter, vanilla and cream cheese.
- Add the sweetener a cup at a time and mix until blended.
- When the cake is thoroughly cooled, top with cream cheese frosting.
Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3
WICKLEWOOD'S GLUTEN FREE PARMESAN THINS
Cheese is my great weakness and this gluten free version of a favourite only makes it easier to indulge.
Provided by WicklewoodWench
Categories Cheese
Time 15m
Yield 15-20 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 200c 400f.
- I a bowl rub together the flour and butter until it resembles breadcrumbs.
- Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
- Shape the dough into a log and wrap in cling film and chill for 15 minutes.
- Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
- Bake for 10 mins or until they are crisp and light golden.
- Allow to cool slightly before transferring to a cooling rack.
WICKLEWOOD'S SPICY ONION WRAPS (GLUTEN FREE)
At a recent Christmas fayre I spotted a stall selling spicy burgers and sausages, the smells were amazing, but being a coeliac and my husband on a low carb diet we couldn't have a burger without the bun (a bit messy) however, a neighbouring stall was selling these delicious pancakes which were similar to a naan but with far more flavour, and were perfect as a wrap for our burgers, I didn't get a chance to ask for the exact ingredients and method as he was too busy,,,which is a good indication of how delicious these are,,, but I have experimented and I think I have cracked it.
Provided by WicklewoodWench
Categories Breads
Time 15m
Yield 6 wraps
Number Of Ingredients 11
Steps:
- In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
- In a large bowl, mix together all the dry ingredients.
- Add the onion mixture and stir well.
- Heat 1 tablespoon of oil on a griddle or heavy based skillet.
- Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
- Cook until the sides are becoming dry and the bottom is turning golden.
- Gently slide a spatula under the pancake and flip it over.
- Cook the other side for a further minute or two or until it is also golden and crisp.
- Serve warm.
Nutrition Facts : Calories 165.7, Fat 2.7, SaturatedFat 0.3, Sodium 225.7, Carbohydrate 26.1, Fiber 4.9, Sugar 5.7, Protein 9.1
WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS
These simple little fritters were always a favourite of my children and it wasn't until I was told I could no longer have them that I craved them too, so I have devised a gluten free version. Brilliant served with a fried egg or baked beans.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 15m
Yield 4 fritters
Number Of Ingredients 10
Steps:
- Whisk the egg white until it forms stiff peaks, set aside.
- Mix together the flour, xanthan, onion granules and seasoning.
- In a separate bowl, mix together milk, egg, oil and egg yolk.
- Add the milk mixture to the flour mixture and beat well.
- Gently fold the egg whites into the batter.
- Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
- Dip the corned beef in to the batter and carefully place the fritters in oil
- Fry for about 5-6 mins or until crisp and golden.
- Drain and serve warm.
Nutrition Facts : Calories 342, Fat 26.1, SaturatedFat 8.5, Cholesterol 196.3, Sodium 1188.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 22.6
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