Profiteroles [GF/DF]

Ingredients
50g dairy free spread
95g GF plain flour
200ml water
3 eggs
3 tsp caster sugar
Pinch of salt
110g of dark chocolate
400g of dairy free double cream (whipped)

Method
Preheat oven to 200*C.
Line baking tray with grease proof paper and grease.
Sift flour onto a plate with sugar and a pinch of salt.
Crack eggs into a bowl and beat.
Melt dairy free spread on a low/medium heat and add the water.
Bring pan to the boil.
Remove from heat and add the flour mix, stirring together at a very fast pace.
Return to heat and stir vigorously for 30 seconds until a dough like consistency.
Remove from heat and allow to cool slightly and add the eggs, ensure the mixture is cool enough or you will essentially cook ans scramble the eggs. This will form a thick smooth paste.
Pipe or use two small spoons to make a small ball of dough on the baking paper about 5cm in diameter. Repeat making even sized balls, spread out on baking paper, until all dough is used.
*if dough is not thick enough, you can use baking tray for cakes/muffins to pipe the mixture into*
Bake for 20-25 minutes until golden brown.
Remove from oven and cool on a wire rack.
Prick each profiterole with a thin skewer to allow steam to escape.
Wait until chilled.
Whip cream with a whisk until thick consistency achieved, can add icing sugar to sweeten.
Pipe cream to fill each profiterole.
Melt the dark chocolate on a plate over boiling water or more easily in a microwave but be careful not to burn it.
Dip each profiterole into it.
I also added edible glitter for extra decoration!
Once chocolate is set, serve and enjoy!!

Finished profiteroles!
*baking tray type to use if mixture is too thin!

Simple, easy, gluten free

I’ve decided to share with you some of my simple, easy to follow gluten free and almost always dairy free recipes. (I will also be trying to add in some vegan alternatives to egg where possible) I try to only use basic ingredients that are readily available in local supermarkets, using mainly GF plain and GF self raising flour, as I know a lot of people don’t have in or struggle to get hold of other weird and wonderful varieties. I absolutely love both cooking and baking and it has been a big part of my life over the last few years.

As I struggle a lot with standing around and bending over due to my chronic illness, I thought I’d also add in a few tips for those who, like me, struggle with basic day to day tasks.

I try to bake a couple of times a week (illness dependent) and keep the tasks and processes involved to a minimum. My first handy tip is definitely to keep a chair/stool/anything that you can sit down on handy. If it’s high enough to still reach the work surfaces it’s an added bonus. I spend a lot of my time sitting down and resting or actually weighing out my ingredients from my stool. If near a plug, I can even plug in my heated back pad.

For mixing my ingredients together, my Mum and Dad bought me an amazing stand food mixer for Christmas (Kenwood multi one) that literally does everything. From mixing my cakes, chopping up veg and even grating cheese. It has made my life when baking 100% easier. These are quite pricey so if that isn’t an option for you, I would definitely recommend an electric hand held whisk/mixer which I previously used.

The magical mixer 🙌🏻

Finally there are also all kinds of cool gadgets out there you can get to help you in the kitchen such as adapted knives, tools with better grips on and things to help out with cake decorating. I use cake tins that have removable bases, so it’s easier to get the baked cake out without having to tip it as this can be difficult, especially if heavy. My last little saving grace came around because I personally struggle using a piping bag as my fingers often get stiff and sore. I bought myself a solid plastic desert decorator from Hobbycraft in the sale, you only need to push a button down on the top to pipe the icing out. It’s saved my hands from so much unnecessary pain.

These are all my little tips and tricks to help you out in the kitchen. I hope they’ve been helpful and happy baking!

Basic small cupcakes [GF/DF]

Ingredients
100g Caster Sugar
100g gluten free (GF) self raising flour
100g dairy free spread (I use vitalite)
2 Eggs
1/2 TSP baking powder
1 TBSP almond milk

Method
Preheat the oven to 180*C/160*C fan.
Add all the above ingredients in a bowl, sifting the flour in and then mix with an electric whisk or with the paddle attachment of a stand food mixer on a medium speed for 2-4 minutes.
Make sure ingredients are completely combined and you have a smooth consistency of the mixture.
Separate mixture out evenly into paper cake cases.
Bake for 15-20 mins in the center of the oven until golden brown and they feel spongy to the touch.
Leave to cool for 30 mins and then decorate as you like.

Decoration
I decorated these cakes using Betty Crocker Vanilla buttercream icing and some sugar paper unicorns I got from B&M, but feel free to decorate yours however you like!