Charlotte Pike, Free From Kitchen
Lemon & Blueberry Polenta Muffins
Makes 24
Ingredients
- 240g Wheat and gluten free plain flour blend
- 200g Polenta (N.B. Ensure is gluten free )
- 100g ground almonds
- 2 tablespoons baking powder
- 1 tsp bicarbonate of soda
- 300g golden caster sugar
- 2 tablespoons freshly squeezed lemon juice
- Finely grated zest of 3 unwaxed lemons
- 250 ml sunflower oil
- 250 ml milk or soya milk
- 2 large free-range eggs
- 200g fresh blueberries
Method
1) Preheat the oven to 200°C/400F/Gas Mark 6
2) Line two muffin tins with paper cakes
3) Pour the milk or soya milk into a measuring jug, and add 1 tablespoons of lemon juice. Set aside for 5 minutes.
4) Sift the flour, baking powder & bicarbonate of soda into a bowl. Mix in the polenta, ground almonds and sugar and make a well in the centre.
5) Pour the oil and the egg into the milk and lemon juice mix and whisk until well combined.
6) Pour the wet ingredients into the dry and mix gently. Stir in the blueberries, remaining lemon juice and lemon zest.
7) Divide the mixture into the cake cases and bake for 15- 20 minutes until golden brown.
8) These muffins are delicious fresh for breakfast or a snack and also freeze extremely well.
Thin & Crispy Pizza
Makes 1 Large or 2 Individual Pizzas
Ingredients
- 150g Wheat and gluten free bread flour
(A blend of rice flour, potato flour, tapioca flour & xanthan gum)
- ¾ tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- 1 tsp Sunflower oil
- ½ large free-range egg, beaten
- 75-110 ml lukewarm water
- 7g dried fast action yeast
Method
1) Preheat the oven to 200°C/400F/Gas Mark 6
2) Grease a baking tray with sunflower oil
3) Pour the lukewarm water into a measuring jug, and stir in the sugar and yeast. Set aside for 5 minutes.
4) Sift the flour into a bowl, add the salt and baking powder and make a well in the centre.
5) In a separate bowl, whisk the sunflower oil and egg together until well combined, then pour into the sifted flour with the yeast mix.
6) Mix well for a couple of minutes until the dough until the dough is smooth.
7) Place the dough in a bowl and cover with a clean, damp tea towel or cling film and leave for twenty minutes in a warm place.
8) Transfer the dough onto the baking tray and roll out with a rolling pin. If the dough is too sticky, you can grease two squares of greaseproof paper or sheets of cling film with sunflower oil, place the dough between the sheets of paper and roll out with a rolling pin.
9) Bake the base in the oven for 10 minutes, remove and add your toppings and bake for a further 10 – 15 minutes until toppings are melted and bubbling and the base feels crisp.
