Beware the gluten free complacency

And so the fun time of year comes around yet again 😀😀

I do love a bit of spooky and ghoulish behaviour, being scared out of my wits and dressing up, smothered in face paint. There’s nothing like it 😀😀

Let the imagination run wild, how far you go depends on how far you DARE go! And it’s much the same with cake. Last year was a gluten free chocolate cake, covered in white ‘bandages’, eyes and with a red coloured orange curd for blood. That, once cut, oooozed out. Such fun!

This year 2 cakes for you, one entitled ‘Scratch’ and the other, designed by Noah’s sister, ‘Bleeding Eyes’. Both are based around a simple gluten free Victoria sponge recipe  (the link will take you to one of my recipes – just omit the colour and you’ll just need vanilla flavouring/extract) and both are coloured differently inside. But you can do as you please.

‘Scratch’ is coloured purple with green buttercream’ whilst ‘Bleeding Eyes’ is coloured black and purple and layered with strawberry jam. In both cases the ‘blood’ is a paste made with red food colouring, honey, water and cornflour.

Gluten free bleeding eyes Halloween cake

Of course it’s not all about cake and we must always be vigilant for the  ever-present gluten! Whilst these fun and themed times of the year bring us holiday fun, we also need to ensure we are on the look out, on the back of the food packets with all the new foods that become available. Enticing us with something new each year, we need to ensure we are reading the ingredient lists on the back. Even if we have had the product before, it’s always worth looking again as the product may have had an ingredient change that we weren’t aware of. Take nothing for granted and if you really want an extra check, click the Coeliac UK website for updated product news.

Although as we have recently found out, despite something years of vigilance, complacency does creep in and we do make mistakes. We are only human. Without naming the product we had over looked the dreaded ‘barley malt extra’!! Now we have no idea what effect it might have, but we’d rather not find out. So after sharing out the contents of said products, I noticed a rather familiar taste, that sent a little alarm bell ringing. It was a rather ‘cereal’ based flavour that made me look again at the ingredient list – ‘Barley Malt Extract’!!!! The packet disappeared, Noah spat out the sweet, but it left a rather upset Noah, and the every present cry of, ‘I just want to eat normal free’.  It breaks our hearts. Normally we are able to control what Noah eats at the moment and wouldn’t normally let barley malt extract through the right security measures, we have no idea on its impact. I’m sure there will come a time again when out guard is down, or he gets that little bit older……we learn from our mistakes I suppose.

Advertisements

No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

Number 3 and the final recipe in the collaboration with The East India Company.

This one is perhaps the more flavourful of the recipes, the cold refreshing taste of the cheesecake, but with the warmth of the Rhubarb and ginger jam and the lovely crunch of the enrobed coffee beans and gluten free ginger biscuits. A wonderful combination and one recipe that is relatively quick and easy to make.

No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

 

1 x 8” (20cm) deep, loose bottom cake tin

• 300g gluten free ginger biscuits
• 80g melted butter
• 60g Latte Beans

Place the gluten free biscuits and the coffee beans into a sandwich bag and crush well using a rolling pin. You need to get to fineish breadcrumbs so that the base sets well and in one piece. You could of course use a food processor! Then stir in the melted butter and mix well. Push the biscuit and coffee bean crumb onto the base of the cake tin and push up a little up the side of the cake tin. Place in the fridge whilst you prepare the filling.

For the filling;

• 560g full fat Cream Cheese (2 packets)
• 70g icing sugar
• 250ml double cream

• 200g Rhubarb with a Hint of Ginger Jam

For the filling; using an electric hand whisk beat the cream cheese and icing until smooth (30 seconds), then add the double cream and whisk until stiff, 3-4 minutes.

Remove the biscuit base from the fridge and spread 2-3 tablespoons of the Rhubarb jam on top of the biscuit base then pour the cream cheese mix on top, smooth down and tap on the bench to remove any air. With the remaining jam, stir this into the top of the cream cheese mix and swirl around the surface.

Return the cheesecake to the fridge to set for at least a couple of hours. Serve decorated with additional Latte Coffee Beans