Wicklewoods Gluten Free Stollen Recipes

Steps:

• Preheat oven to 200°C.
• In a large bowl, mix together the flour and the yeast.
• Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
• Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
• Lightly roll the dough into a rectangle.
• Roll the marzipan into a sausage shape and lay it down the middle of the dough.
• Roll the dough around it and squeeze the ends to neaten the shape.
• Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
• Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
• Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
• Decorate with the toasted flaked almonds.

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 .

Steps:

• In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
• In another bowl, beat the eggs and milk together with the mustard powder.
• Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
• Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
• Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
• Serve warm with chutney or relish.

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.

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.

Steps:

• Preheat the oven 200c.
• In a bowl, mix all the ingredients, except the ribs, together.
• When completely mixed, add the ribs and coat well.
• Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
• Roast for approximately 1 hour, turning occasionally.
• When browned and sticky, remove from the oven and allow to rest for 10 minutes.
• Serve warm.

Steps:

• Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil.) In blender, place eggs, milk, oil, sugar and vanilla. Cover; blend until mixed. Add all flours, the baking powder, salt and baking soda. Cover; blend until well mixed.
• Pour slightly less than 1 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops and waffles are browned on both sides. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.