Strawberry and Lime Gin Cupcakes [GF/DF]

With Christmas coming up I thought I’d start experimenting with some alcohol containing cupcake recipes. For mine I wanted a sweet flavour rather than a huge alcoholic hit so I used Koppaberg strawberry and lime gin. If you don’t have any flavoured gin to hand, I’m sure a standard gin will do as the coulis already has a fruity flavour. Makes 12 medium – large cupcakes.

Ingredients
For sponge:
200g gluten free self raising flour
200g dairy free spread (room temperature)
200g caster sugar
4 eggs
1 tsp baking powder
1 tsp vanilla extract
1 tsp pink/red food colouring (optional).

For coulis:
150g strawberries
50g raspberries
2-3 tbsp icing sugar
4 tbsp gin

Buttercream and decoration
200g dairy free spread/butter (room temperature)
400g icing sugar
1 tsp vanilla extract
3.5 tbsp gin
1 lime zest for decoration

Method
Preheat oven to 160*C fan/180*C standard
I use an all in one method for my cakes as I find this works better with the allergy free/special dietary ingredients.
1. Mix with a whisk in a large bowl the flour, dairy free spread, caster sugar, eggs, baking powder and vanilla extract until all combined and a smooth batter is achieved. Add food colouring if using it and mix again until pink/red.
2. Split the cake mixture evenly between 12 cupcake cases.
3. Bake in the oven for 20-25 minutes until a starting to brown and a bouncy consistency is achieved.
4. While the cakes are baking, start the coulis. In a pan on a low to medium heat mix the strawberries, raspberries, icing sugar and 4 tbsp gin. I recommend just using 2 tbsp of icing sugar, but add more if it looks watery.
5. Keep pan on the heat for approximately 10 minutes until fruit has collapsed into a coulis.
6. Mash up any larger lumps of fruit and use a blender if need be.
7. Allow cakes and coulis to cool.
8. In a clean bowl mix the buttercream, first cream the butter, then add icing sugar and slowly turn up the whisk speed. Then add the vanilla and gin and continue to whisk.
9. Cut a 20 pence piece size hole into the centre of the cool cupcakes, this should go about 2/3 of the way down into the cupcakes.
10. Syringe/spoon the coulis into the holes in the cupcakes, make sure they are pretty much full to the top.
11. Pipe the buttercream on top of the cakes in whatever pattern you like. (Sprinkle lime zest onto buttercream to decorate)
12. Serve and enjoy!

Low histamine chicken peanut stir fry (GF/DF/vegan option)

This is one of my favourite stir fries to make. It’s quick, easy and tasty and completely gluten free as well as low histamine. This recipe serves one, but feel free to double the recipe accordingly. This can also be made vegan by missing out the chicken and swapping for a meat substitute or even just some extra veg.

Ingredients:
1 chicken breast, diced.
4 pieces of tenderstem broccoli
3 spring onions (cut into slices)
1/2 a pepper (diced into squares)
2 heaped tbsp of crunchy peanut butter.
3 cloves of garlic (crushed and chopped finely)
1 tsp fresh ginger (finely chopped)
1 tsp salt
2 tbsp garlic olive oil for frying (normal olive oil is fine)

Method
1. Heat the oil in a pan on a medium- high heat
2. Fry the chicken or meat alternative.
3. Once the chicken is cooked add in the veg and fry for 2-3 minutes.
4. Add in the peanut butter and stir for about a minute, add a small amount of extra oil if it starts sticking to the pan.
5. Add in the garlic, ginger and salt, fry for an additional 2-4 minutes until all combined.
6. Put into a bowl and serve! Enjoy!

Onion rings [GF/DF/Vegan]

Ingredients
1 Large white onion cut into rings (I found batter sticks better to white than red onions)
Vegetable oil
85g GF plain flour
1Tsp baking powder
1/2 Tsp salt
1/4 Tsp chilli powder
1 Tsp cajun seasoning
50ml almond milk
50ml water
1 Tbsp cornflour

Method
Heat up enough oil in a pan to completely cover onions when dropped in.
Mix together flour, baking powder, salt, chilli powder and cajun seasoning in a bowl.
Add almond milk and water to form a thick batter that sticks to the back of a spoon.
Put cornflour in a food bag with sliced onion and shake until onion gets a slight coating on.
Shake off any excess flour.
Dip the coated onions in the batter until generously coated.
Add coated onions to hot oil and fry until crispy (depending on pan size you might need to repeat this process more than once until all onions are done).
Drain off the excess oil, I used kitchen paper.
Serve as a starter, side dish or a snack and enjoy!

Crispy, gluten free onion rings!
Onions and batter
Coating in cornflour
Frying