2019-05-01_Healthy_Food_Guide_UK

Spicedrhubarb

quinoaflourtraybake

prep 15 mincook 30 min + cooling

cutsinto 12

gluten free vegetarian

150gquinoaflour

100gall-purposegluten-freeplainflour

2½tspgluten-freebakingpowder

150ggranulatedsweetener,plus1tbsp

forscattering(weusedNatvia)

1tspeachgroundcinnamonandginger

50gcrystallisedginger,finelychopped

140gyoungrhubarb,finelychopped

150mlskimmedmilk (or dairy-free alternative)

2 mediumeggs

100gapplepurée

6tbsp sunflower oil

1 Heattheovento180°C/fan160°C/

gas4.Linea 20x30cmcaketinwith

non-stickbakingpaper.Ina largebowl,

mixtogethertheflours,bakingpowder,

sweetener,spices,crystallisedginger

andallbuta handfuloftherhubarb.

2 Ina jug,whisktogetherthemilk,eggs,

applepuréeandoil.Pourintothebowl

andmixuntilcombined.Pourintothetin

andsmooththetop.Mixtogetherthe

reservedrhubarbandextrasweetener

andscatteroverthetop.

3 Bakefor25–30minuntildeepgolden

andspringytothetouch.Coolinthetin

for5 minbeforetransferringtoa cooling

rack. Cutintosquaresand serve.

Minialmondcassava

flourscones

prep 10 mincook 15 minmakes 14 scones

gluten free dairy free vegan

225gcassavaflour,plusextraforrolling

2tspgluten-freebakingpowder

30ggranulatedsweetener(weusedNatvia)

60gdairy-freespread(weusedVitalite)

30gflakedalmonds,crushed

125mlunsweetenedalmond or soya milk,

plus1tspextratoglaze

1tspvanillaextract

1tbsp lemon juice

1 Heattheovento200°C/fan180°C/

gas6.Linea largebakingtraywith

non-stickbakingpaper.Mixtheflour,

bakingpowderandsweetenerina

largebowl.Rubinthespreaduntil

themixtureresemblesbreadcrumbs,

thenaddallbut1tbspofthealmonds.

2 Mixthewetingredientstogetheruntil

theycurdle,thenaddtothebowl,mixing

togetherwitha tableknifeuntilit forms

a softdough.Pressoutona floured

surfacetoabout1.5cmthick,thencut

intoroundswitha 5cmcutterandput

onthebakingtray.Gatherthetrimmings

andrepeatuntilallthedoughis used.

Daba littlealmondmilkontopofeach

scone,thenadda pinch of the remaining

crushedalmonds.

3 Bakefor12–15minuntilgolden, then

cool on the tray. Serve.

Chocchunkand

orangemuffins

prep 10 mincook 20 min + cooling

makes 10 muffins

gluten free dairy free vegan

225gall-purposegluten-freeplainflour

2½tspgluten-freebakingpowder

75ggranulatedsweetener(weusedNatvia)

60g70%cocoasolidsvegan dark chocolate,

cutintosmallchunks

100gapplepurée

3tbspsunfloweroilorlightoliveoil

125gunsweetenedsoyamilk

orotherdairy-freealternative

Zest1 largeunwaxed orange

plus 2tbsp juice

1 Heattheovento180°C/fan160°C/

gas4.Linea muffintraywith 10 cases.

Mixtogetherallthedryingredientsina

largebowl.Whisktogethertheremaining

ingredientsina jug,thenpourintothe

drymixtureandstiruntiljustcombined.

2 Spoonthemixtureintothecases(an

ice-creamscoopworksbestforthis)

andbakefor18–20minuntilgolden

andjustspringytothetouch.Coolin

thetinfor5 minbeforeremovingand

coolingcompletelyon a wire rack. Serve.

PERSQUARE

180kcal 1.6gfibre

8.6gfat 3.6gprotein

1.3gsaturates 0.3gsalt

36gcarbs 44mgcalcium

6.8g sugars 0.4mg iron

PERMUFFIN

173kc a l 1.1gfibre

7. 6 gf a t 2.2gprotein
   2.4gsaturates 0.3gsalt
   30gcarbs 27mgcalcium
   4.3g sugars 0.1m g i r o n

PERSCONE

94kcal 1gfibre

3.7gfat 0.7gprotein

0.6gsaturates 0.2gsalt

16gc arbs 29mgcalcium

0.2g sugars 0.4mg iron

Phil’s easy

gluten-free

bakes

PHOTOS: PHIL MUNDY

Free-from baking

34 HEALTHY FOOD GUIDEMAY 2019