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Gluten-Free Raisin and Cinnamon Bread

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This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.

Gluten-Free Raisin and Cinnamon Bread

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 10

Ingredients
  

  • 350 g gluten-free white bread flour
  • 150 g raisins
  • 2 level tsp easy-bake fast-action dried yeast
  • 1 tbsp ground cinnamon
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250 ml milk
  • 1 large egg
  • 4 tbsp sunflower oil
  • 1 tsp vinegar

You will need

  • 1 lb loaf tin buttered

Instructions
 

  • Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
  • Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
  • Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
  • Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

Notes

Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
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Gluten-Free Olive Bread

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Love bread but can’t eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.

Gluten-Free Olive Bread

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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 200 g 7oz gluten-free white bread flour (we used Doves Farm)
  • 1 level tsp salt
  • 1 tbsp gluten-free baking powder
  • 284 ml carton buttermilk
  • 3 medium eggs lightly beaten
  • 2 tbsp olive oil
  • 2 pitted green olives, sliced
  • 1 tsp freshly chopped rosemary leaves plus 1 sprig, leaves removed
  • 2 tbsp freshly grated Parmesan cheese
  • 900 g 2lb loaf tin, greased and strip-lined

Instructions
 

  • Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
  • Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
  • Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

Notes

This bread is delicious with a tomato and avocado salad.

Nut Roast

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Nut roast is a classic vegetarian Christmas recipe that’s become a tradition in itself. This easy recipe is full of flavour and texture, and it works really well with the rest of the traditional Christmas trimmings so it’s part of the full-on Christmas dinner that everyone will be looking forward to. It’s delicious cold the next day, so make sure there’s enough for nut roast sandwiches!

Nut Roast

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 1

Ingredients
  

  • 1 medium onion
  • 1 oz butter
  • 8 oz mixed nuts such as peanuts, cashews, walnuts, etc
  • 4 oz wholemeal bread
  • ½ pint vegetable stock
  • 2 tsp yeast extract
  • 1 tsp mixed herbs

Instructions
 

  • Chop the onions finely and cook them in the butter until transparent.
  • Blend the nuts and bread together in a liquidiser until you get them to a fine consistency. Pulse the liquidiser if the mixture looks like it is forming clumps.
  • Heat the stock and yeast extract to boiling point, then combine all the ingredients together and mix well. The mixture should be fairly loose.
  • Turn into a greased shallow baking dish and make the surface as level as possible. Then sprinkle with a few breadcrumbs.
  • Bake in the oven at 180C, gas 5 for 30 minutes until golden brown.

Potted Mackerel On Toast

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Want a quick and healthy lunch in minutes? Try out our home-made potted mackerel on toasted rye or farmhouse bread, topped with sliced radishes and rocket

Potted Mackerel On Toast

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Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 2 fresh or frozen thawed mackerel fillets
  • 50 g butter
  • A pinch of ground mace
  • A pinch of ground cayenne
  • Plenty of freshly ground black pepper
  • Juice of ½ a lemon
  • Toasted rye or farmhouse bread sliced radishes and rocket, to serve

Instructions
 

  • Heat a non-stick frying pan, add the mackerel fillets, skin-side down, and cook for 4 mins, turning them once. Remove from the pan and flake the fish, discarding the skin and any bones.
  • Add the butter to the pan and melt with the ground mace, ground cayenne and plenty of ground black pepper. Remove from the heat, add the flaked fish and beat in with the lemon juice.
  • Spread the potted mackerel on warm toast and serve with sliced radishes and rocket leaves.

Notes

You can use kippers, smoked mackerel or sardines in this recipe if you prefer.