Malted Chocolate Chip Cookies

Malted Chocolate Chip CookiesOver the last year or so I’ve tried to be more structured in the way I bake. That might means noting down where a recipe is from, tweaks I’ve made or how I’ve constructed a recipe from various places, rather than just chucking stuff in and hoping for the best and totally failing to replicate it later on, or using a recipe I found online and never being able to find it again. My bullet journal, which I use to order my brain, is basically lovely layout pages interspersed with scribbles covered cake mix. Once those scribbles are a secure method, I write them up and stick them in a huge book my mum and sister gave me when I went to uni (it also has some excellent life tips in from my mum!). Although the system isn’t new, I have been making more of an effort and its been paying off in spades – no more dredging though endless screenshots of recipes and google search histories. Continue reading

Nut-free Easter Simnel Cupcakes

Let’s talk about Easter traditions. I’ve explained some of our family traditions in previous posts (welly wanging features heavily – not as rude as it sounds!), but I wanted to share another really special one: the Easter tree.Nut-free Easter Simnel Cupcakes

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Nut-free Baklava

Nut-free Baklava

You know how sometimes you set yourself a challenge that, at the time, seems totally reasonable and fairly sane, but later you find yourself questioning why on earth you ever thought it was a good idea? Well, I decided to make filo. From scratch. And three days later my wrists were still hurting from all the rolling. I would say it was worth it, but only because now I will appreciate shop bought filo SO much more.

Nut-free Baklava

Honestly, I would say only make filo from scratch if you really, really love rolling pins. It took me nearly an hour to roll out all the sheets of dough, and a few of them were still a little thicker than I’d have liked. Thank god for podcasts!

Nut-free Baklava

However, the upside of all this filo-angst is nut-free Baklava; its not just possible, its also delicious!

Nut-free Baklava

Baklava has always been one of those bakes that is so nut-dependent that I never even considered trying to make a nut-free version that I could eat. But once I’d made homemade filo, it was the first thing that sprang to mind to make with it. I looked around for recipe inspiration, and found lots of recipes that used exclusively sesame seeds. I wanted some variation, so added sunflower seeds, which I think also taste very nutty.

Nut-free Baklava

When the baklava comes out of the oven you soak it in an orange and cinnamon syrup which soaks into the filling and the pastry. The final, cooled baklava is sticky and rich, but has bite and depth. It was so good for breakfast, but any more than a few squares at a time will give you a sugar headache. Although I’d urge not to make the pastry, I would recommend making this Nut-free Baklava so you can try it and tell me if it’s anything like the real thing!

Recipe: Nut-free Baklava

Ingredients: Filo (recipe from The Spruce)

3 cups of plain flour

1/2 cup hot water

1tsp white vinegar

1tbsp olive oil

Cornflour, for rolling

Ingredients: Filling

1 cup of roasted sunflower seeds

1 cup of roasted sesame seeds

zest of 3 clementines

1tsp ground cinnamon

1/2 tsp ground cardamon

Olive oil, for brushing

Ingredients: Syrup

1 cup of orange juice

1 1/2 cups sugar

3 cardamon pods

half a cinnamon stick

Method: Nut-free Baklava

  1. First, make the pastry (feel free to skip this step and use the shop bought stuff). In a bowl mix together the flour, water and vinegar until it forms a rough dough. Add the oil and mix to combine. Knead for about 10 minutes until it forms a silky smooth dough. Roll into walnut sized balls, place on a tray dusted with cornflour, cover with clingfilm and leave to rest for few hours.
  2. To roll out the dough, use liberal amounts of cornflour on your hands, surface and rolling pin. Roll until its as thin as you think you can get it, and then keep on going. Repeat for each sheet, stacking together and covering with a damp tea towel the sheets you have finished to stop them drying out.
  3. Preheat the oven to 160C and grease a baking dish (I used a square 20cm tin).
  4. To make the filling, blitz the seeds in a food processor until they make a rubble, with some larger chunks left. Mix in the spices and zest.
  5. To assemble, add in layers of filo, brushed liberally with olive oil. Then add the filling and smooth until flat. Keep adding layers of filo brushed with oil until you’re out of pastry. I used about 10 layers on the bottom and 8 on the top. Score the baklava into diamonds all the way through each layer.
  6. Bake for about an hour, until the top is golden and crisp.
  7. While the baklava is in the oven make the syrup. Combine all the syrup ingredients in a pan and bring to the boil, then simmer for 10 mins. Once the baklava comes out of the oven, pour the syrup down the cracks and leave to absorb.

Nut-free Baklava

Nut-free Marzipan Chocolates

Nut-free Marzipan Chocolates

We’re so close now. Christmas is here and so are the last stages of gift buying and wrapping. For the last few years I’ve made various edible gifts, and the best ones now come back annually. Candied clementine slices dipped in chocolate are a must, and always disappear before new year.  This year in particular I’m trying to cut down on unnecessary presents, and only give things that will last or be loved, even if that’s just something small.Nut-free Marzipan Chocolates

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Christmas Stollen with Nut-free Mahleb Marzipan

Christmas Stollen with Nut-free Mahleb Marzipan

Christmas is a season full of delicious food, traditions and gathering friends and family to eat together. There is nothing better than a mug of mulled wine and some gingerbread to get you in the festive spirit. But having a nut allergy can make Christmas a little more stressful. Mince pies laced with various nuts, fruitcake and endless marzipan adornments all have to be avoided. Even drinks are a minefield; Sweden’s answer to mulled wine, gløgg, is made with almonds.Christmas Stollen with Nut-free Mahleb Marzipan

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DIY Wedding Cake: Pink Ombre Lemon Madeira with Lemon Curd and Lemon Buttercream

DIY Wedding Cake: Part 2 The Party

You might have already read my blog post about making a wedding ceremony cake for my mum and her partner’s wedding. If not, go and read it now! Not only did I make a cake for the ceremony, I also made cakes for the party. Three two-tiered cakes to be exact. I wanted to share how it all went, and hopefully show that homemade wedding cakes are definitely possible.

DIY Wedding Cake: Part 2 The PartyDesign

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Floral Carrot Cake with Orange Buttercream

Floral Carrot Cake with Orange Buttercream

Sometimes baking can really lift your mood in ways you don’t expect. I made this Floral Carrot Cake with Orange Buttercream on a very rainy day. With lots of baking on the day’s list, and still wearing my PJs, I was in a massive grump. One of those grumbly for no reason moods. And I couldn’t work out how to shake it. My favourite Easter biscuits were delicious but seemed unphotographable. I missed a chilling step in a batch of Lemon bars and they ended up unpleasing greasy. The kitchen was a mess and I felt lazy and useless.Floral Carrot Cake with Orange Buttercream

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