baking · food · gluten free · recipes

Gluten Free Cinnamon Fruit Loaf Recipe

Since I was a teenager, I’ve been slightly obsessed with Warburton’s cinnamon fruit loaf. It’s a great breakfast treat when toasted up and dripping with hot melted butter. I’ve even introduced Little Man to it, and he loves it! But the trouble is, my lovely husband is gluten-intolerant, so he can’t enjoy it with us. So I set off to create my own recipe for a delicious gluten free cinnamon fruit loaf…

gluten free cinnamon fruit loaf recipe perfect for your morning toast

Gluten-free Cinnamon Fruit Loaf Recipe

Ingredients For Your Gluten Free Cinnamon Fruit Loaf:

You’ll want to gather the following ingredients for this yummy fruit loaf recipe:

  • 50g sultanas
  • 50g mixed peel
  • 300g gluten free plain flour
  • 1 tsp xanthan gum
  • 7g instant yeast
  • 50g sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp mixed spice
  • 1 egg
  • 75g warm (not hot) milk
  • 25g melted butter

You’ll also need a 2lb loaf tin, mixing bowls, and a tea towel or piece of fabric. Plus, you’ll need somewhere warm and out of the way where you can leave the dough to prove.

gluten free cinnamon fruit loaf recipe the sickly mama blog

Cinnamon Fruit Loaf: The Recipe

1. Start by adding the gluten-free flour, xanthan gum, yeast, sugar, cinnamon, ginger and mixed spice into a mixing bowl.

2. Start mixing in the egg, followed by the warm milk and butter. If you’re not using salted butter, add a pinch of salt at this stage. I recommend mixing it all together using a balloon whisk if you have one.

3. Once it’s smooth and combined, add in the mixed peel and sultanas (or other dried fruit of your choice!). For best results, you can pre-soak the dried fruit in about 50ml orange juice (or water with a tablespoon of sugar added) for about half an hour, but it’s not crucial. Then knead the fruit into the dough with your hands.

4. At this point I usually turn the dough out onto a floured surface and knead for a minute or two. But as we’re not working with gluten, and so there are no gluten strands to form through kneading, it’s not really a crucial step!

5. Cover the bowl with a tea towel and leave somewhere warmish to prove, until it’s doubled in size. If it’s cold, I like to put it in the microwave next to a mug of hot water, to create a nice warm proving environment. This should normally take about an hour, but if it’s cold it will take longer. In the meantime, grease your baking tin.

6. Turn the dough back out onto a floured surface and knead briefly, then form into the shape of your baking tin. Place the dough into the tin and cover it, and leave it to prove in the same place as before, for about 20 minutes. In the meantime, pre-heat your oven to 180 degrees C (gas mark 4).

7. It’s time to bake! Pop your cinnamon fruit loaf into the oven for 20 minutes. Once it’s done, leave the bread to cool in the tin, and then simply tip it out! It’s delicious sliced and lightly toasted, with lashings of butter. Om nom nom.

Tips and tricks for the perfect loaf:

As it’s a gluten-free fruit bread, you will probably find that your gluten free cinnamon fruit loaf doesn’t brown up as much in the oven as you might expect, if you have experience of baking with regular flour. Don’t leave the loaf in longer to get it to brown up more, as this can result in a really dry and crumbly loaf! Instead, if you value a nice golden brown bread crust, I recommend brushing the top of the dough with whisked egg before you put it in the oven.

More recipes for gluten-free treats!

If you’ve enjoyed this recipe and you’re on the hunt for more gluten-free treats, why not try my gluten-free pumpkin muffins recipe, or my absolute favourite cookie recipe – gluten free oatmeal raisin cookies!

baking · food · gluten free · recipes

Gluten-Free Portuguese Custard Tarts (Pasteis De Nata) Recipe

A few years ago, my husband and I went on holiday to Lisbon in Portugal, and we fell in love with pasteis de nata, the amazing Portuguese custard tarts. Made with a buttery puff pastry and Portuguese custard, they are just delicious. When we got back home, we even found a bakery in our home town that specialised in making pasteis de nata – and we were so happy to be able to continue enjoying them.

But when my husband was diagnosed with gluten intolerance, they just became yet another yummy treat that he couldn’t have. Until now! Using shop-bought gluten free puff pastry, I have succeeded in making gluten-free pasteis de nata that are delicious and taste really authentic. Read on to find out how!

gluten free portuguese custard tarts pasteis de nata recipe the sickly mama

Gluten-free Portuguese Custard Tarts Recipe

Ingredients for gluten-free Portuguese custard tarts:

To make these Portuguese custard tarts, you will need:

  • 1 packet pre-made gluten free puff pastry (you could use shortcrust, but puff pastry is more authentic)
  • 125g golden caster sugar
  • 80ml water
  • 1 cinnamon stick
  • 1 tsp vanilla essence
  • Lemon rind (a few pieces is fine, you don’t need the whole lemon!)
  • 2 egg yolks and one whole egg
  • 25g cornflour
  • 150ml milk
portuguese custard tarts with strawberries and tea the sickly mama blog

How to make your gluten-free pasteis de nata:

1. First prep that pastry! Unroll your puff pastry to remove the baking paper from the roll. Then re-roll it so you end up with a sausage of pastry (yep! I know it seems counter-intuitive, but this is most similar to how real pasteis de nata are made in Portugal). Cut the sausage into sections about 1cm – 1.5cm thick. You should end up with about 12 of these.

2. For each of the pastry pieces, turn them sideways, and place them between two pieces of baking paper. Then roll them out with a rolling pin until you end up with thin discs of pastry about the size of your cupcake tray holes. Pop them into the cupcake tray.

3. Pre-heat the oven to 220 degrees C.

4. Next, make your custard! Proper Portuguese custard is made with a sugar syrup infused with cinammon and lemon rind. To do this, heat the water, sugar, lemon rind and cinnamon stick in a pan. You want to dissolve the sugar into the water and get the mixture hot, but not boiling.

5. Meanwhile, whisk the cornflour into the eggs. Heat the milk until it is warm but not boiling, and slowly pour over the egg and flour mixture, whisking as you go. Add the vanilla essence.

6. Remove the cinnamon stick and lemon rind from your sugar syrup (carefully!). Pour the sugar syrup slowly over your eggs, milk and flour mixture, whisking constantly to form a runny custard.

6. Pour the custard into your pastry cases until they’re about three quarters full (see picture below).

gluten free portuguese custard tarts ready for baking pasteis de nata belem the sickly mama blog

7. Bake in the pre-heated oven for about 15 minutes, until golden on top.

8. Cool on a wire cooling rack. While the tarts are cooling, you can optionally sprinkle them with a mix of sugar and ground cinnamon, to really bring out the flavour. And voila! Your tarts are ready.

fresh from the oven portuguese custard tarts pasteis de nata belem the sickly mama blog cooling rack

Tips and tricks for your gluten free pasteis de nata:

The instructions at step 2 might sound like a peculiar way to treat puff pastry! But they’re actually a reasonably close approximation of the way that pastel de nata pastry cases are made in Portugal. So don’t worry that your pastry will be ruined!

These gluten-free Portuguese custard tarts are definitely best on the day they’re made. They’ll keep overnight in the fridge, but much longer and you risk the pastry becoming very sad and soggy, which no one wants. In my household though, they rarely last that long!

More gluten-free recipes…

Looking for more recipes for tasty gluten-free treats? Why not check out our recipes page, or try baking these delicious gluten free pumpkin muffins?

gluten free portuguese custard tarts with strawberries pasteis de nata belem the sickly mama blog tea
food · gluten free · reviews

Love, Corn Review – New Gluten-Free Snacks

I regularly blog about gluten free baking and share my favourite recipes. But today I’m sharing my review of a yummy new gluten-free snack I was kindly gifted to try out – Love, Corn – and including a code for 20% off your next order. Read on to find out more!

Two bags of Love,Corn gluten free snacks one is sea salt flavour and one is smoked barbecue flavour sitting on a wall with flowers

What is Love, Corn?

It’s a crunchy new savoury snack made from corn kernels – think roasted, un-popped popcorn. Not only are they gluten-free, but they’re also vegan, verified kosher, and non-genetically modified. There are four different Love, Corn flavours – sea salt, smoked barbecue, salt and vinegar, and habanero chilli – and the website says they’re a perfect swap for crisps, pretzels and crackers. But is that true? As a complete crisp addict, I was initially sceptical – and while I waited for my Love, Corn to arrive, I decided to find out more about the history of these new corn kernel snacks…

What’s the history of corn kernel snacks?

Roasted corn kernels are also sometimes known as corn nuts in the United States, as cancha in Peru or kikos in Spain. Although I’ve not come across this before as a snack in the UK, the corn kernel or corn nut apparently has a long and interesting history. Native Americans used to create a snack called ‘parched corn‘, by drying and roasting corn kernels. This created a lightweight but nutritionally dense food that could easily be stored or carried, and either eaten whole or ground into flour. Parched corn was such a great foodstuff that European settlers who arrived in the Americas quickly started making it too.

Years later, in 1936, an enterprising California resident named Albert Holloway started rehydrating the corn kernels before roasting them, to make them bigger and more delicious. He then discovered a giant type of corn from Peru called cusco gigante, and once he’d managed to start importing it, the business really took off. Holloway had originally (and somewhat inexplicably) named his product ‘Olin’s Brown Jug Toasted Corn’ but later (presumably after learning a little more about marketing) changed it to the much snappier Corn Nuts. And corn nuts have been a popular snack in the USA ever since.

Love, Corn: The Review

Having tried all four flavours, I can confirm they’re pretty awesome – much lighter and crunchier than you might expect. I think my favourite Love, Corn flavour is the barbecue, while my husband loved the spicy habanero chilli – but honestly they’re all delicious, and I was particularly impressed how they managed to get a real vinegary tang in the salt and vinegar corn. Much like popcorn, these corn nuts are really more-ish – once you start munching a few, you just keep going! Obviously the fact that they’re gluten-free is also a real bonus for us as a family.

Apparently Holloway originally created corn nuts to sell to tavern owners as a great snack to pair with beer, and that’s definitely also still true! We’ve been enjoying munching on our Love, Corn corn nuts with a cheeky beer in the evenings, while watching the last of this season’s football (just as well really, because Arsenal’s performances have not really given us much to enjoy in and of themselves…)

Something else I really like is that unlike crisps, Love, Corn doesn’t get crushed to pieces if you squash the bag… When we’re travelling, space is usually at a premium thanks to all the bits and pieces you have to cart around when you have a toddler, so it’s nice to have a delicious snack that you can just shove in a bag and not worry about it being ruined in transit.

Where to get your Love, Corn

Well, first off, if you haven’t tried corn nuts before, you can get a free sample pack of all four Love, Corn flavours and all you have to pay is £1.99 shipping. Just head to this link: www.lovecorn.com/sample and follow the instructions. Alternatively, you can get 20% off your entire order if you follow this link to the website and enter the code ‘CRUNCH20’.

Four bags of Love, Corn gluten free snacks in smoked bbq, sea salt, habanero chilli and salt and vinegar flavour with corn nuts spilling out of one packet
food · recipes · reviews · tea

Review: Making Matcha At Home With The Zen Tea Co.

So, it’s no secret that I love tea! My kitchen shelves are stocked with all kinds of tea from all over the world. But up to now, Japanese matcha tea hasn’t been something I’ve tried making at home. Until UK-based company The Zen Tea Co. came along, that is… Here’s my review of their organic ceremonial grade emerald matcha.

Making matcha at home with the zen tea co organic ceremonial grade matcha.

Making Matcha At Home With The Zen Tea Co.

What is matcha?

Okay, first things first: what actually is matcha? It’s become more popular in the UK in the past few years, but it’s still definitely a bit of a niche drink…

Matcha is a powdered green tea. It actually originates from medieval China, where tea leaves were steamed and formed into bricks as a way to make them easier to store and trade… in fact, tea bricks were even sometimes used as a form of currency! During the Song dynasty, it became popular to make a drink by powdering the tea bricks and whipping the powder into hot water.

These days, though, matcha is associated with Japan and particularly the Japanese tea ceremony. In the 12th century, a Japanese Buddhist monk called Myoan Eisai visited China, got hooked on that sweet sweet green stuff, and brought it back to Japan with him. Eisai and other monks believed that drinking matcha helped their meditation sessions, by producing a state of “calm alertness”. It was the Zen Buddhist equivalent of your morning coffee en route to the office.

Two cups of ceremonial grade organic matcha made at home with the zen tea company

Why drink matcha?

Well, obviously, as with any beverage, the first draw is the flavour! Matcha has a very rich, earthy, bitter flavour which can be a bit of an acquired taste – in the same way that coffee can. In Japan, to balance out the natural bitter flavours, it’s often served with little sweets, or used to flavour treats like cakes and mochi. It’s also got a lovely texture; as the powdered tea is whipped into the hot water, it has a much fuller, creamier texture than other teas.

As well as the flavour, though, matcha is high in antioxidants and a compound called L theanine which can help to reduce stress. Yum!

Making matcha at home

As my husband has a lot of family in Japan, I’ve drunk matcha over there in some beautiful traditional tea gardens in Tokyo and Kyoto. It’s very much always been something I’ve enjoyed as an unusual treat on holiday, and up to now it hadn’t occurred to me to try making my own matcha at home in the UK.

Matcha and sweets in Kyoto, Japan
Matcha and sweets in Japan

But then The Zen Tea Co. kindly offered to gift me a box of their organic ceremonial grade matcha tea. Sourced from Uji, Japan, their organic tea is cultivated on a family-owned farm and processed locally to ensure a top quality final product. So I couldn’t wait to try making matcha at home!

The Zen Tea Co. also sent me a copy of their downloadable guide, which comes with lots of useful information about matcha and, most importantly, a tonne of different recipes to try – from traditional matcha to matcha lemonade, lattes and smoothies. Obviously I had to give a couple of their recipes a go…

Traditional ceremonial matcha

To make traditional ceremonial matcha, you sift two teaspoons of matcha powder into a bowl or cup, add about 60ml hot water, and whisk vigorously until the powder is dissolved. Then you add another 60ml (or so – it doesn’t have to be exact!) and keep whisking, until you have a lovely frothy, foamy green drink. See the pictures below for how mine turned out!

Traditionally, you would do this with a bamboo whisk and matcha bowl, but I made mine in a measuring jug with a small metal balloon whisk, and I can attest that it still tasted fantastic and incredibly authentic. Even before I had actually tasted the tea, just the smell of the matcha in our kitchen was enough to take me back to holidays in Japan. And my husband in the living room said the same thing.

organic premium uji matcha tea and teacups

Iced matcha latte

The Zen Tea Co. recipe for iced matcha lattes really intrigued me. You whisk three teaspoons of matcha powder into about 50ml hot water, until it’s lovely and frothy. Then you mix in a teaspoon of condensed milk, 200ml milk and pour over ice cubes.

I loved the end result! I’ve had condensed milk in coffee before and thought it was a great combination, and it really works well with matcha too – again it’s that bittersweet flavour that’s just delicious. I would definitely recommend iced matcha lattes as a really summery drink that feels like a proper treat for tea lovers. I’d think it’s also a great starting point if you’re new to matcha and want to try it out for the first time.

green iced matcha lattes made with the zen tea company's organic ceremonial grade matcha tea
Iced matcha lattes

A Matcha Made In Heaven

Whether you already love matcha, or you’re interested in trying it – if a holiday to Japan isn’t on the cards any time soon, then I definitely recommend trying The Zen Tea Co. Their matcha is fantastic quality and I love their recipe ideas as well – I’m looking forward to trying some more of them!

If you’re based in the UK and you love Japanese food, I can also recommend Ai No Mochi, a London-based mochi delivery company. Yum!

baking · food · gluten free · recipes

Gluten Free Raspberry and Coconut Granola Slices Recipe

Today I thought I’d share this fab recipe for delicious gluten-free raspberry and coconut granola slices! It’s super easy, cheap, and also has the benefit of being put-downable… If you have to stop in the middle of making it, you can just leave it half-done and pick it back up later, and the outcome will still be good. This is especially important when baking with a baby around (as I’ve discovered!).

It’s also a great way to use up any raspberries that are a bit past their best!

Gluten-free Raspberry & Coconut Granola Bars

Ingredients Needed

You will need the following ingredients:

  • 100g oats
  • 100g golden caster sugar
  • 125g gluten free plain flour
  • 75g butter
  • 30g dessicated coconut
  • 1 tsp cinammon
  • 1/4 tsp xantham gum (optional)
  • 1 tsp baking powder
  • Raspberry jam (about a quarter of a jar, or c. 6 tbsps)
  • Fresh raspberries (optional)

Key Information About This Recipe

This recipe should make you 12 – 16 granola slices (depending on how large you cut them!) so it’s perfect for entertaining or re-stocking the pantry.

Your raspberry and coconut slices will last about four to five days, if you keep them in an airtight tin (and if you can stop yourself from eating them all before then!).

This is a gluten free recipe, but if you don’t mind eating gluten, you can substitute normal plain flour for the gluten-free flour, and leave out the xantham gum.

How To Bake Your Gluten Free Raspberry and Coconut Granola Slices

1. Start by lining a 20cm X 20cm baking tray with baking paper and greasing the sides. Pre-heat the oven to 170 C.

2. Put all the ingredients except the jam and raspberries into a bowl. Rub the butter into the dry ingredients (didn’t I say it was easy?). You should be left with a mixture similar to crumble topping.

3. Press 2/3rds of the mixture into the base of the tin. You want it reasonably compacted, otherwise your bars will just fall apart! Spread the jam over the top of the mixture and optionally dot your fresh raspberries over the top.

4. Finally, sprinkle the remaining crumble mixture over the top, pop in the oven, and bake for 30 mins.

5. Let the mix cool in the tin, and serve! It really is that easy.

baking · food · gluten free · recipes

Gluten-Free, Low FODMAP Peanut Butter Choc Chip Cookies Recipe

I wanted to share this recipe for gluten-free, low FODMAP peanut butter chocolate chip cookies with you. We’ve known about my husband’s gluten intolerance for a number of years, so I’m well versed in creating gluten free recipes. But in the autumn he also went onto the low-FODMAP diet, to try to help us work out what other food intolerances he has. So I’ve also had the fun of trying out low FODMAP baking for the first time. I think these peanut butter choc chip cookies are a great treat even if you don’t have any dietary requirements! Plus they’re really easy to make.

This recipe will make around 9 – 14 gluten-free low FODMAP peanut butter choc chip cookies. It takes about fifteen minutes to prepare and another 12 minutes to bake. You can also freeze these cookies and reheat them later (10 minutes in an oven preheated to 160 degrees C).

Gluten-Free Low FODMAP Peanut Butter Choc Chip Cookies

The ingredients:

You will need the following ingredients for your gluten free low FODMAP peanut butter chocolate chip cookies:

  • 225g salted butter
  • 225g caster sugar
  • 2 egg yolks (or one egg – but two yolks gives a more chewy, cookie-ish consistency)
  • 2tbsp peanut butter
  • 250g gluten free self-raising flour (or add 3tsp baking powder to plain flour)
  • 1tsp xanthan gum
  • 1tsp vanilla extract
  • 50g gluten free oats
  • 100g dark chocolate drops or chopped dark chocolate

Gluten-free Peanut Choc Chip Cookies: The Recipe:

1. First, mix together the butter and sugar until light and fluffy. Then mix in the egg, a little at a time.

2. Sieve in the flour and xanthan gum, add the peanut butter, oats and vanilla extract and mix well.

3. Lastly, add your chocolate chips and mix until well combined into a thick dough… See the picture of the cookie dough below.

4. Preheat the oven to 180 degrees C.

5. Next, roll the cookie dough into balls, a little smaller than golf ball size. Put the balls onto a baking sheet, well spaced apart.

6. Bake your cookies for around 12 minutes, until they are slightly brown at the edges. They will look a bit undercooked in the middle – that’s okay.

7. Cool the cookies on the tray for 2 – 3 minutes, then transfer onto a cooling rack.

Tips and Tricks for your Gluten-free Peanut Butter Choc Chip Cookies:

The aim is to make peanut butter chocolate chip cookies with a slightly soft, chewy centre. This is harder to achieve with a gluten free recipe! The use of egg yolks, oats, peanut butter and xanthan gum should help to give more of a chewy texture, but the most important thing is not to leave them in the oven too long – if you do, they’ll still be delicious, but they’ll have more of a crunchy biscuit texture.

Another thing that helps with the chewy texture is putting the cookie dough onto the baking sheet in balls rather than dough that’s already rolled flat – so make sure you don’t skip that step!

To keep things low- FODMAP, make sure you use dark chocolate chips. Also ensure that your peanut butter doesn’t contain high-FODMAP ingredients such as high fructose corn syrup.

More yummy gluten-free recipes…

If you’re in the market for delicious gluten free treats, why not check out my recipe for gluten-free chocolate cappuccino brownies, or this one for yummy gluten-free pumpkin muffins?

environment · food · food storage · lifestyle

Easy Kitchen Eco Swaps

I’ve written before about how we’ve been working to reduce plastic waste around the house through swapping the everyday products we buy for alternatives that are plastic-free and more eco-friendly – eco swaps, if you will! I thought it was time for another update, this time focusing on easy kitchen eco swaps. A lot of plastic waste that we generate comes from the kitchen, so it seems like a logical place to look for opportunities to make life more sustainable…

Easy Kitchen Eco Swaps

Milk Delivery

One of the best swaps we’ve made recently is moving towards a traditional milk delivery by a real, live milkman! When I was a kid we used to have a milkman, but I’ve not had one for years – then, in the autumn we had a knock on the door from a new local milk delivery service, and I thought we’d give it a go. It’s super convenient, and much more eco-friendly – the switch to reusable glass bottles means it completely does away with the need for plastic bottles. Plus, our milk service also has the option to deliver other local produce like eggs, jam and more.

Plastic saving: We used to get through about 6 – 8 pints of milk a week, usually in 2 – 3 bottles. I’d estimate that by switching to a milk delivery, we’ve saved 130 plastic bottles per year – or 2,600 bottles over 20 years… wow!

Refill Shop

When a refill shop opened up in our town, I was super excited, but it was kind of a new concept to me! What is a refill shop? Well, it pretty much does what it says on the tin: it’s a shop where you bring your own containers to buy products which are free of packaging. Every store is different, but often they offer dry foods such as rice and pasta, and liquids such as cooking oils, cleaning products and more. The idea is to make shopping more sustainable by cutting down on plastic packaging, and often by offering fresh local produce as well, to reduce food miles. In general they’re a great option for making your shop more eco-friendly (although I recommend checking out this article by Wired where they look at some of the potential pitfalls of refill shops, as well).

We’ve tried to move to using the refill shop as much as possible for the products that are available, and that has meant that we’ve completely cut out plastic packaging for some products that we use every week – particularly rice and granola. We now also get to mix the perfect granola every morning: combining plain granola and a sprinkling of dried tropical mix, which solves the problem that you get with bags of granola where all the good stuff ends up at the top of the bag, and the last few bowlfuls are rubbish.

Plastic saving: I’ll write about plastic savings on refill toiletries in another article, so focusing just on the rice and granola that we buy regularly, I would estimate that we save a minimum of 68 items of plastic packaging a year – that’s 1,360 items over 20 years.

Eco Friendly Dish Sponges & Scourers

Up to now, we have always used washing up sponges and dish brushes from the supermarket, but these are all plastic, so I started looking into sustainable alternatives. I’ve not bought a new dish brush yet, as our old one still has plenty of use in it, but we’ve swapped to using eco sponges and scourers. They’re great, and there’s plenty of different options out there, made from sustainable materials like plant cellulose, hemp, coconut fibres and more. The only thing to be aware of is that normal plastic-based dish sponges often include ingredients to kill bacteria, whereas sustainable scourers won’t be, so it’s important to keep them dry.

For hard-to-shift, dried-on food, I also found a coconut husk dish scraper which is great for cleaning pots and pans.

Plastic saving: We probably would get through around 6 sponges a year, so that’s 120 plastic sponges saved over 20 years.

Sustainable Washing Up Liquid

Linked to the above, I realised we were getting through a lot of washing up liquid bottles. I’ve tried a solid washing up bar – lemongrass dish soap by LoofCo – but while I loved the smell, and found it cut through grease surprisingly well, I still found liquid washing up soap easier to work with. So currently we’re using our local refill store to top up on washing up liquid, and reusing an old Fairy Liquid bottle to store it.

Plastic saving: I’d guess we save on about four bottles of washing up liquid per year, so that’s 80 bottles over 20 years.

More Eco Friendly Ideas

If you have any ideas for further kitchen eco swaps that I haven’t mentioned, let me know in the comments! I’m always interested to hear about new green products and sustainable alternatives.

And if you’ve enjoyed this article, why not check out my previous blog post on eco swaps to reduce plastic waste or this post on keeping the weaning process more eco-friendly?

baking · food · health · mental health

Baking For Mental Health

You may have heard of art therapy – but have you ever heard of culinary art therapy (or CAT)? Increasingly there’s a move to recognise that cooking and baking can be good for our wellbeing – and there is actual scientific evidence that baking is good for mental health. As you probably know if you read this blog regularly, I’m a big fan of baking (especially gluten-free baking!), so I wanted to explore this further in a blog post looking at why baking is good for our mental health, and sharing some top tips to help you get started with baking therapy…

Baking for Mental Health

Why is baking good for your mental health?

Firstly, let’s look at some of the reasons why baking is good for mental health…

Shifting your focus

Baking requires focus and concentration. You need to find the right ingredients, weigh them out, and run through the process of turning them into delicious baked goods. Baking is also often quite a physical process – activities such as kneading bread, or mixing together ingredients, get our bodies involved as well as our minds. It’s a great distraction that forces your mind away from focusing in on sources of stress and anxiety. It also gives you a sense of control and purpose, paying attention to the present and what’s going on around you. As such, it works as a form of mindfulness, which is a great way to manage anxiety and stress.

Taking Time For Yourself

Baking takes time – whether it’s fifteen minutes to whip up a quick batch of cookie dough, or four hours on a celebration cake. That’s time that you’re carving out of your day for yourself. Taking time for ourselves is an act of self-care that’s really important for wellbeing.

Get Creative

Baking is a form of creative self-expression. As such, it’s a way to release stress and an outlet for emotion. Baking can help us to express our feelings, and getting creative is a recognised way to manage mental wellbeing. Repetitive creative motions – like baking, knitting, or even DIY – actually help your brain release dopamine, the ‘feel-good’ chemical.

Engage your Senses

Baking engages all the senses – sight, sound, touch, taste and smell. Engaging those senses is pleasant and uplifting, and can also reawaken fond old memories and associations – such as baking as a child. And of course, we all enjoy biting into a lovely slice of cake at the end of the baking process (and maybe licking the spoon beforehand as well!).

Share the Love

One of the aspects of baking that can be so satisfying is the opportunity to share what you make with other people, friends and family. Making other people happy is itself tremendously rewarding – and who doesn’t feel happy when they’re presented with a slice of homemade cake, or a cookie? Gift-giving is an important part of human cultures across the globe, and interestingly studies have shown that it is actually often the person giving the gift – rather than the one receiving it – who reaps the greatest psychological benefit from gifting. It helps us to feel valuable and experience a positive self-concept, increasing self-esteem – so it’s not surprising that sharing our bakes is good for our mental health.

Baking for Mental Health: How To

So, you’re convinced about the benefits of baking for mental health. You’ve decided to give baking therapy a go, and you want to get on with it. But how do you actually make it work? Here are some key pointers to get you started.

Low Pressure Baking

Baking is not going to help reduce stress and anxiety if it becomes a high-pressure situation. For instance – baking a birthday cake, or agreeing to create dessert for a large dinner party, or host afternoon tea, places a lot of pressure on yourself. That creates more stress and anxiety. Instead, keep your baking low pressure by baking for yourself, in situations where it doesn’t really matter if the outcome is wonderful or if you burn the brownies.

Keep It Simple

Linked to the above, following incredibly long and complicated recipes is only going to work as good therapy if you’re already a very advanced baker. Try to start with simple recipes, and learn new techniques one at a time rather than trying to take them on all in one go. When I’m feeling in need of a bit of baking therapy, I generally try to go for straightforward recipes that yield yummy, satisfying results, like these gluten-free oatmeal raisin cookies, these mochaccino brownies, or this delicious rocky road recipe. Let’s be honest – if baking therapy is a thing, then chocolate therapy is most definitely real as well.

Maintain A Sense Of Humour

Bakes go wrong. This can be really frustrating. The other day, I was planning on making raspberry macarons at home. I’ve made macarons a bunch of times, but this time it went horribly wrong (I still don’t really know why!) and I had to throw out the entire batch and start again. And, if I’m honest, it put me in a godawful mood. All the fun went out of it – especially when the subsequent batch I made were still not really up to scratch, even though they tasted pretty good. It was the ultimate baking therapy failure: I ended up in a worse mood than I started in.

What did I do wrong? Not maintaining a sense of humour! Bakes go wrong. It shouldn’t be a big deal. Try not to let it stress you out, and try not to go into each bake with super-high expectations. Take a picture of the horrible mess you’ve created, text a friend or post on social media, and have a good laugh at yourself. You’ll live to bake again another day, and if you find yourself getting stressed out by your bake rather than enjoying it – just stop!

Bake Vicariously

Okay, so baking may be great for your mental health – but let’s be honest, it’s not always practical to crack out the mixing bowl. Whether you don’t have the energy, the time, or simply the drive to actually get baking, there is a Next Best Thing. You can bake vicariously with the aid of The Great British Bake Off (known in the US for some reason as The Great British Baking Show).

Don’t get me wrong, other baking shows are available. But I haven’t found any that have the charm of Bake Off. There’s something very lovely about the camaraderie of the show, and it’s a great form of escapism that will get you weirdly involved in the process of creating types of cake that you’ve never even heard of.

Baking Therapy: Your Experiences

Are you a keen baker? Have you found baking to be a great form of expression and therapy? Let me know your thoughts in the comments!

baking · food · gluten free · recipes

Gluten-free Sugar Glazed Jam Tarts Recipe

These bite-size gluten free jam tarts are great for a picnic, and the sugar glaze helps to keep them light and sweet with the salty puff pastry and tangy jam! It is such an easy recipe to bake with little kids, who will love cutting the pastry and spooning out the jam (fair warning, you will have jam everywhere). Little Man is still a bit small to get very involved in baking, but he enjoyed watching me drizzle the sugar glaze and sticking his hands into a lemon tart… Oops.

Plus, it’s so nice if you have a gluten free family member who doesn’t usually get to enjoy pastry treats! There’s virtually no washing up, and it only requires four ingredients. So let’s get going!

Gluten-free Sugar-glazed Jam Tarts Recipe

Ingredients for your gluten free jam tarts:

Genuinely you only need four ingredients:

  • Gluten-free puff pastry (available in most supermarkets these days – I use Jus-Roll gluten free pastry which you can find everywhere!)
  • Jam or lemon curd (or both!)
  • Icing sugar
  • Water
gluten free sugar glazed jam tarts lemon curd sickly mama blog

How to make your tarts:

1. Use a biscuit cutter to cut circles out of the pastry and put them into the cake spots in a cupcake tin. This creates a nice shape for your tarts. Using a fork, prick holes in the base of each one – this will stop it puffing in the middle and spilling jam everywhere!

2. Put a small teaspoon of jam or lemon curd in the middle of each tart. Don’t get too generous, as the filling will bubble up when baking!

3. Bake in an oven pre-heated to 200 degrees C, for 12 – 15 minutes (until the pastry is nice and golden).

4. Carefully remove your tarts from the tin and place on a cooling rack. Mix two tablespoons of icing sugar with two teaspoons of water to form a runny white glaze, and drizzle it over the tarts once they’re cool.

5. Try not to let your baby son stick his mucky hands all over them…

baby grabbing gluten free sugar glazed jam tarts sickly mama blog
baking · celebrations · food · gluten free · Just for fun · recipes · Seasonal

Ridiculously Delicious Pancake Day Inspiration and Ideas

So the 16th February is, of course, Pancake Day. And let’s face it, what with lockdown and coronavirus, we’ve not got much to look forward to this year. Which means (in my mind) that Pancake Day should now be treated as a major holiday and celebrated as such. To that end, I’m bringing together some of my personal favourite recipes and ideas for incredible pancakes – including sweet and savory recipes, gluten free pancakes, and some slightly outlandish ideas as well… By the time I’m finished, I might just have to turn it into Pancake Week!

Pancake Day Inspiration and Ideas

Big Fat Pancakes

Ah, big fat pancakes. You know the ones. The kind of fluffy pancakes you find stacked up like the Empire State Building and smothered in syrup, on a plate that’s much too small, in a cheap American diner…. Om nom nom. Here’s a recipe for big fat pancakes from BBC Good Food – the normal flour can be directly substituted for gluten-free flour. And see below for ideas on how to make them a bit more exciting…

Savoury Pancakes

These kind of American pancakes really work well with additions to the batter. If you’re a fan of the Hawaiian pizza, I highly recommend scattering shredded ham and small pieces of pineapple into the pan along with the wet batter. They will cook into the pancake and, served with a little melted cheese on top, create a delicious (if slightly unorthodox) Hawaiian pancake treat! Unless you are my husband, in which case you will think it is the pancake of the devil. Fair enough.

If you are of my husband’s mindset, with regards to the combination of ham, pineapple and cheese, then there are of course big fat savoury pancake alternatives. Another great choice is to keep the shredded ham in the batter (but drop the pineapple!… not into the batter…) and then top your pancakes with smoked cheese and chives.

Sweet Pancakes

The obvious choice is, of course, to drop blueberries in your pancake batter and serve with syrup or, if you’re feeling especially extravagant, blueberry yoghurt and maple syrup. I think pretty much any fruit + yoghurt combination works – I’m not the biggest ever fan of blueberries but I love these pancakes with raspberries and yoghurt (in fact you can see that exact combo in one of the pictures on this page!). Ice cream is a more than acceptable yoghurt substitute if you don’t care about pretending that your breakfast is remotely healthy.

Another amazing big fat pancake is a cinammon swirl pancake. These are perfect breakfast pancakes! Basically it’s a normal American pancake but with an addition of sweet cinammon butter, swirled into the batter. I make them at home on a semi-regular basis and they are super delicious, but fair warning: I have never managed to get them looking particularly attractive (hence the absence of photos). To this day, I have no idea how the folks over at BBC Good Food managed to get theirs looking so perfect. But who cares? They don’t last long enough to photograph anyway.

I also weirdly love the combo of banana, bacon and maple syrup for the ultimate sweet and savoury twist.

Skinny Flat Pancakes

Let’s be clear. By ‘skinny’ pancakes, I mean pancakes that are physically slender, not ones that are in any way healthy to eat. That is not in the spirit of Pancake Day. The best thing about skinny flat pancakes, a.k.a. classic French crepes (basic recipe here, straight swap the flour for gluten free flour if needed), is that you can eat a lot more of them before you’re full! As we all know, on Pancake Day one should maximise the quantity, as well as the quality, of pancakes consumed…

Savoury Crepes

Crepes work super well with savoury flavours. My favourite is to spread the crepe with cream cheese, sprinkle with cracked black pepper, smoked salmon, a squeeze of lemon and a generous scattering of chopped chives. It’s sort of like a smoked salmon blini, but much much bigger!

Sweet Crepes

Having started with a savoury crepe (or two, or three) obviously you need to move on to dessert. When I was a kid, my mum always served up crepes spread with strawberry jam, and/or a sprinkle of lemon juice and sugar. Sometimes the classics are the best!

But these days I often dish up a range of sweet fillings, so people can pick and choose their favourites and maybe have a few different combinations. Strawberries and banana are the perfect versatile fruits to have available to fill your crepes, along with Nutella (other chocolate spreads are available…) or caramel sauce.

Fun and Fruity Pancakes

Speaking of fruit, my husband was the one to first introduce me to banana pancakes. Before he came along, I thought ‘banana pancakes’ were the same as ‘banana and pancakes’ – I clearly didn’t pay enough attention to Jack Johnson in my youth. Boy, was I missing out! Proper banana pancakes are now a staple in our house, and Little Man loves them too.

Making banana pancakes can be as simple as two ingredients – banana and egg – making them naturally gluten free, although I prefer recipes that include baking powder for a little extra lightness. My go-to recipe is here, but I usually add a tablespoon of gluten-free flour – because I find the addition of flour makes the pancakes much easier to flip! Banana-only pancakes can be very runny, and you end up with rather unattractive melty blobs (although to be fair, they are absolutely delicious melty blobs). I recommend serving them hot from the pan with either maple syrup or golden syrup – both are delicious.

I’ve heard a rumour that you can make other types of fruit pancake, but honestly why would you bother?

Boozy Pancakes

The classic boozy pancake is, naturally, the Crepe Suzette. Now don’t get me wrong, it’s a delicious recipe, but also requires a certain amount of confidence and fancy chef-y skills like making caramel and then setting it on fire. The BBC conveniently have an easy version recipe which they call Cointreau Pancakes (other orange-flavoured liqueurs are available).

I have been religiously Googling alternative alcoholic pancake recipes for Pancake Day 2021 inspiration, because as we all know, lockdowns are vastly improved by the addition of booze. The ones that have caught my eye the most are these caramelised banana and rum pancakes (drool!), these Bailey’s red velvet pancakes with whipped cream (I love the idea of red velvet pancakes!), these pina colada pancakes (my favourite cocktail) and these strawberry lime margarita pancakes which just sound straight-up amazing. Will I get the chance to try all these recipes before Pancake Day? Clearly, no – so if you try one, let me know what you think in the comments!

More Pancake Day Inspiration

Do you have any 2021 Pancake Day inspiration of your own? Let me know your favourite recipes in the comments! Or check out my other recipes and gluten-free baking ideas here.