Monday, 10 September 2012

The ultimate chocolate cupcake!

I stumbled upon one of these beauties in Victoria (Vancouver island) this summer and was blown away with how unbelievable yummy they were! The recipe includes Quinoa which is a gluten free persons saving grace if  you ask me! It is similar to couscous in it's texture however it is a protein which makes it much more nutritious and it's gluten free!
Once back home I searched the web to find recipes to test out to see which one could replicate the perfection of the one I tried in Canada! I quickly came by a recipe that had been adapted by , her description of the cupcakes sounded spot on so I decided to give the recipe a go... This was a good move.

So here is the recipe I stole from 'groovy foody' (fab name!). Hope you enjoy and send any appreciation of the recipe onwards to her :)

2/3 a cup Quinoa
1 1/3 cup water
1/3 cup milk (or any dairy free alternative e.g soya, almond milk...)
4 large eggs
2 tsp vanilla extract
1/4 cup olive oil
1/2 cup melted and cooled butter
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp *(gluten free) baking powder
1/2 tsp *(gluten free) baking soda
1/2 tsp salt

*it's worth checking with these if they are gluten free as I was caught out with baking powder once and felt groggy all week - better safe than sorry!

The fun part:

Preheat the oven to 175 degrees c.

Prep your cupcake tins with either butter and gluten free flour or in my case, cute little cupcake holders.

Now we need to cook the quinoa! This can be done whichever way you feel used to, I do it the lazy way - add the 1 1/3 cup of water to a pan, bring it to the boil then add the 2/3 cup of quinoa. Stir then put the lid on and leave to simmer until all the water has been absorbed (around 10-15 mins). Once all the waters been absorbed take the pan off the heat, fluff up the quinoa and allow it to cool fully (put it in the fridge if you get impatient like me!

Grab a blender and pop in the milk, vanilla, butter, oil and cooled quinoa. Blend these bad boys together until it makes a smooth, thick almost porridge like consistency. Here you can throw in the dry ingredients - sugar, cocoa, baking powder, soda, salt and keep blending, but I prefer to mix it together in a bowl by hand myself.

Put the mixture in your cupcake holders, you want to fill them about 3/4 full to allow the mixture to expand in the oven.

Cook for 16-20 minutes, the cakes will be done when they don't wobble and bounce back up when you press them.

Take them out the oven and allow to cool.

These taste gorgeous on their own and have a pudding-like texture. A far cry from the dry powdery gluten free cupcakes I've endured over the last year. For a frosting its entirely up to you, a simple vanilla buttercream is a crowd pleaser, however if you want to make these a bit more luxurious then try a chocolate ganache by slowly melting cream and chocolate together over a low heat. I chucked some strawberries and raspberries on mine to make them extra tasty - and pretty!

Let me know how they turned out! Such a great recipe and these cupcakes really do top any normal one I've ever had, the quinoa makes them so moist and compliments the rich chocolate flavour.

Sunday, 20 May 2012

Chocolate peanut butter fudge cookies!

This is the easiest and most delicious recipe I've ever seen for gluten free cookies, enjoy!!


85g cocoa
225g icing sugar
2 heaped tablespoons of peanut butter (smooth/crunchy your choice)
3 egg whites
A pinch of salt
2 teaspoons vanilla extract

Preheat your oven to 175 degrees
Combine all the ingredients and mix until they make a smooth fudgey mixture.
Place a teaspoon of mixture onto a tray lined with baking parchment, make sure these are evenly spaced as the mixture does spread slightly.
Place in the oven and cook for 10 minutes or until they look glossy and start to crack.
Leave for a minute or two then carefully peel them of the tray and place them on a cooling rack until they hold their shape and won't burn you when you try to eat them :)

Et voila!!!

They have a brownie-like texture and go perfectly with a cup of tea!


Friday, 6 January 2012

Happiness is a cup of tea and a piece of cake.

Now when it comes to gluten free cakes, I'm honest... they taste nothing like the cakes we're all used to.
But they are getting there, in fact, this Bakewell Slice really cuts the mustard.

Mrs Crimbles is a god send for anyone following a gluten free diet who wants to have their cake and eat it too. Everything they make tastes amazing and there is no holding back in flavour like so many gluten free brands! They have a really lovely website too full of recipes, competitions and information about their products - Mrs Crimbles is the Betty Crocker of the gluten free world. What a babe.

hugs, Princess Gluten x

Monday, 2 January 2012

Break the fast

This is one of my favourite breakfasts, the combination of  the salty crunch of the peanut butter with the sweetness of the honey and banana is quite frankly amazing! Before I gave up the G-stuff I used to have it on toast but I find rice cakes or these multigrain thins a great alternative as they don't detract from the flavours stacked above them. 

Also I must give props to Gemma ( for tweeting about this breakfast a few years back, it's my go to food when I need an energy boost.

hugs, Princess Gluten x

'So does that mean I can't eat cake?'

It was late August of 2011 when I discovered that what I'd been calling a 'cake hangover' for the past few months was in fact a pretty serious wheat intolerance, one that would change my diet for the rest of my life.

The foods I relied on throughout uni; bread, pasta, pizza and digestive biscuits were no longer an option, instead I had to start painstakingly reading labels on food and learn to enjoy eating rice cakes - and trust me it aint easy!

Now just to help you feel extra sorry for me, lets get one thing straight - I am a complete foodie and have always loved cooking and baking for me and my friends, so to imagine a life without cake was, well... terrifying!

Although I am not diagnosed with Coeliac disease I have tried to introduce wheat back into my diet on several occasions, each time leaving myself sulking in bed with iPlayer, a sick bucket and a very unhappy stomach. To be diagnosed with Coeliac disease you have to eat gluten regularly for a month before having a biopsy to see if your gut shows symptoms of the disease, which is often mistaken for IBS or wheat intollerance.

If I'm honest I don't really know what I have, all I know is that wheat, barley and gluten are not my friends. The only treatment for any of these problems is a gluten free diet, so the diagnosis to me is something I will investigate in the future, but for now I'm just trying to come to terms not being able to eat bagels any more.

Oh dear, this blog is seeming quite depressing now isn't it?... Well I assure you it won't be, I am no health geek nor am I a calorie counter, so there will be plenty of tasty and comforting food on here!

I want to find the cafe's and restaurants that accommodate my diet without serving me a boring salad or bland soup!

I welcome you to join me on my journey to the world of gluten-free goodness!

Lets find something tasty to talk about!