Wicklewoods Gluten Free Lemon Surprise Recipes

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WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)

I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".

Provided by WicklewoodWench

Categories     Dessert

Time 55m

Yield 20 bars

Number Of Ingredients 11



Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free) image

Steps:

  • Preheat oven to 350°F (175°C).
  • Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
  • Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
  • Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
  • Pour the mixture into the baking tray and press evenly over the base.
  • Bake for 15 to 20 minutes or until lightly browned.
  • Set aside to cool.
  • Mix sweetner and flour in a large bowl.
  • Add egg, lemon juice and zest and mix well.
  • Spread rasperry jam evenly over warm crust.
  • Gently pour lemon mixture over jam.
  • Bake for 20 to 25 minutes or until set.
  • Remove from oven and allow to cool before placing in refrigerator.
  • Chill in refrigerator 2 hours, cut into squares before serving.

Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3

8 ounces artificial sweetener
8 ounces gluten free all-purpose flour
2 ounces butter, diced
1 tablespoon zest of unwaxed lemon peel
1 pinch salt
2 tablespoons gluten free all-purpose flour
8 ounces artificial sweetener
3 eggs, beaten
3 ounces fresh lemon juice
1 tablespoon zest of unwaxed lemon peel
2 ounces reduced sugar raspberry jam

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.

Provided by WicklewoodWench

Categories     Lunch/Snacks

Time 35m

Yield 4 eggs

Number Of Ingredients 10



Wicklewood's Gluten Free Scotch Eggs image

Steps:

  • Preheat oven to 180c.
  • In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
  • Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
  • Take a boiled egg; roll it in the flour,.
  • Cover the egg in a sausage meat portion.
  • Roll it in the beaten egg and then in the breadcrumbs.
  • Repeat this process for all the boiled eggs, set aside for five minutes.
  • Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
  • In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
  • Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
  • Serve hot or cold.

Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1

4 free range eggs, hard boiled and shelled
2 free range eggs, beaten
10 ounces gluten free sausage meat
2 teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons fresh chives or 1 spring onion, finely chopped
seasoning
2 ounces rice flour, seasoned
4 ounces gluten free breadcrumbs
oil (for frying)

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.

Provided by WicklewoodWench

Categories     Free Of...

Time 20m

Yield 45-50 biscuits

Number Of Ingredients 13



Wicklewood's Ginger Nut Biscuits (Gluten Free) image

Steps:

  • Preheat the oven to 160°.
  • Cream the butter and both sugars together until soft.
  • Mix the eggs, molasses and cider vinegar together.
  • Add to the creamed butter and sugar and blend well.
  • Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
  • With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
  • Flatten the dough slightly by gently patting with a palette knife dipped in water.
  • Dredge the biscuits with a very light dusting of granulated sugar(Optional).
  • Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
  • Leave to cool slightly before transferring to a cooling rack to cool .

6 ounces butter, softened
8 ounces soft brown sugar
8 ounces granulated sugar
2 eggs, beaten
4 ounces molasses
1 tablespoon apple cider vinegar
20 ounces gluten-free flour
2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
granulated sugar (for dredging) (optional)

WICKLEWOOD'S LEMON CHIFFON SPONGE (GF)

I have recently been introduced to lemon bars, and this is like a giant luxury lemon bar but instead of lemon curd I have used lemon mousse to make a delicious gluten free twist on a lemon chiffon pie. It may seem a quite complex method but don't be put off it really is worth the effort and never fails to impress. Time includes chilling.

Provided by WicklewoodWench

Categories     Dessert

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 15



Wicklewood's Lemon Chiffon Sponge (Gf) image

Steps:

  • Preheat the oven to 180c
  • Grease and line an 8in loose bottomed cake tin.
  • Whisk the eggs, sugar and zest together until it becomes light and fluffy.
  • Gently fold in the sieved flour mix and xanthan
  • Pour into the prepared baking tin and bake for 25 mins.
  • Transfer to a cooling rack
  • When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
  • Separate the eggs and whisk the whites until forming soft peaks, set aside,.
  • Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
  • Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
  • Allow to cool then whisk in the yolk mixture.
  • Fold in the fromage frais.
  • Wait until the mixture begins to set, then fold in the whites
  • Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
  • To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
  • Pour over the top of the cake and spread evenly to the edges
  • Carefully remove the cake from the baking tin and transfer to a serving dish.
  • Decorate with shreds of lemon peel dredged in caster sugar.

Nutrition Facts : Calories 177.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 37.8, Carbohydrate 36.1, Sugar 35.4, Protein 3.9

2 eggs
3 ounces caster sugar
lemon zest
2 ounces gluten-free flour, mix
1/4 teaspoon xanthan gum
2 eggs, separated
3 ounces caster sugar
1 lemon, juice and zest of
2 tablespoons water
1 tablespoon gelatin
4 ounces low fat fromage frais
1 tablespoon lemon juice
4 ounces icing sugar
lemon zest
caster sugar

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