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

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Gluten free Ice Cream Sundae

This is the 2nd of three recipes that I worked on, in collaboration with The East India Company.

The brief – something quick and easy. That can be thrown together in a matter of minutes (if you have everything to hand!! 😀). You may have some gluten free brownie, or some chocolate cake left overs….I know!!! Who has these left over! But some might 😀 You could have course make your own and then create the following. I did have a bit of fun making these and even more fun eating them 😀😀 🤫🤫

Last Minute Ice Cream and Chocolate Brownie Sundae

Should you be lucky enough to have the following available in your fridge and cupboards this is a wonderful ‘use-up’ of;

Vanilla ice cream (but will work equally with caramel, chocolate, raspberry ice creams)
• Chocolate sauce (or easily made with 100ml double cream, 60g chocolate and a teaspoon of spiced drinking chocolate)
• Chocolate sponge/brownie pieces
• Strawberry and Pepper Jam, by the lovely East India Company, no less!
• Whipped cream
• Salted Almonds or Latte/Cappuccino Beans to decorate (from The East India Company……) you could just sprinkle on some nuts or chocolate buttons 😀

To assemble;

Pour the chocolate sauce (can be slightly warmed) in and around the side of an everyday glass, or sundae dish, place some warmed brownie or sponge covered in jam, into the base of the glass, top with ice cream, bit more sauce, bit more brownie covered in jam, bit more ice cream, top with cream, finish with some more chocolate sauce and adorn with nuts or coffee beans. Dig in!

 

Gluten Free Spiced Chocolate Muffins

It’s not everyday that you get approached to write some recipes and when you do, there is a little jump for joy.

Over the summer I was approached by the rather lovely team at The East India Company to write some recipes based around some of their products. Once the brief was explained and the various recipes created I came up with 3 rather moreish and decadent ideas. The team at The East India Company also graciously sent me the products over to use – see the photo at the end of the post.

The first of which I’m sending to you now, my lovely subscribers, as the Company has just released the entire set of recipes on their website.  Over the next couple of weeks you can have your own recipes delivered to you in-box. I know, I’m too kind 🙂

So here you go, enjoy.  You can also click the link to their website to buy these rather indulgent treats – to eat on their own or for baking (the coated macadamia nuts are amazing)

Spiced Chocolate Muffins

• 225g very soft butter
• 200g caster sugar
• 255g gluten free self raising flour
• 1 teaspoon baking powder
• 30g Spiced drinking chocolate – The East India Company drinking chocolate is Chai Spiced – and its delicious.
• 30g baking cocoa
• 150ml semi skimmed milk

• Plus – either 12 crushed Macadamia Nuts covered in chocolate OR 70g crushed Cappuccino Coffee Beans (all can be crushed in a sandwich bag and bashed with a rolling pin, not too much just enough to break them up)

Pre heat the oven to 160c fan, 180c, Gas 4 and lime your muffin tray with 12 tulip muffin cases.

Place all the ingredients into your mixing bowl and beat altogether until well combined and you have a light and fluffy batter that has increased in volume. This should take about 6-7 minutes.

Place around 2 tablespoons of the batter into each of the muffin cases and place into the oven to bake for 20 minutes at 20 minutes, remove the tray from the oven and sprinkle on the crushed nuts or coffee beans and return to the oven to finish cooking, which should be another 2-3 minutes, or until an inserted skewer comes out clean.

Remove from the oven and allow to cool. Sprinkle on some additional freeze-dried raspberries if you are using the Macadamia Nuts, as they work well together. Enjoyed best within a day, even better when they are not long out of the oven!