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Gluten-Free Bacon and Cheese Muffins

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You can whip up a batch of these delicious gluten-free bacon and cheese muffins in next to no time. Eat them warm just as they are for breakfast or as a snack, or serve with soup for lunch. Use can also use them as a replacement for bread rolls, split and filled with soft cheese and tomatoes. They freeze well so why not make a batch so you always have some to hand. They’re ideal for packed lunches, for the office and school,l and when you’re out for the day and not sure if gluten-free food is going to be available.

Gluten-Free Bacon and Cheese Muffins

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 3 rashers smoked bacon
  • 70 g fine polenta or cornmeal
  • 70 g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 75 g mature Cheddar finely grated
  • 4 tbsp natural yogurt
  • 2 tbsp vegetable oil
  • 2 eggs
  • Pinch of cayenne pepper

Instructions
 

  • Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease 6 holes of a muffin tin and line the bases with circles of baking paper (or line with paper muffin cases). Grill or fry the bacon until crisp, finely chop and set aside.
  • Place the polenta in a bowl and sift in the flour, baking powder, bicarbonate of soda and cayenne pepper. Season with salt and freshly ground pepper and stir in the Cheddar and chopped bacon.
  • In a separate bowl beat together the yogurt, oil and eggs. Add the dry ingredients and stir lightly and quickly to mix. The mixture should still be a bit lumpy, if over mixed the muffins will be heavier.
  • Divide the mixture between the muffin tins and bake for 20-25 mins until golden and just firm to the touch. Cool in the tin for 5 mins before turning out. Serve warm or cold.

Notes

For vegetarians replace the bacon with 50g cooked and chopped mushrooms or 75g wilted spinach, squeezed of excess liquid and finely chopped. Also ensure the cheese you use is suitable for vegetarians.

Vegetable and Polenta Terrine

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Great for dinner-party guests who don’t eat meat, this unusual, delicious vegetarian terrine combines polenta with courgettes, onions, peppers, sunblush tomatoes and sweetcorn

Vegetable and Polenta Terrine

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 2 courgettes trimmed and sliced
  • 2 red onions peeled and sliced
  • 2 red peppers deseeded and sliced
  • 250 g 8oz polenta
  • Salt and freshly ground black pepper
  • 2 cloves garlic peeled and crushed
  • 60 g 2oz butter
  • 75 g 2½oz Parmesan, grated
  • 198 g can sweetcorn drained
  • 8 sunblush tomatoes in oil drained
  • 8 basil leaves
  • 900 g 2lb loaf tin, lined with baking parchment

Instructions
 

  • Set the oven to gas mark 7 or 220°C. Put the oil, courgette, red onion and pepper into a large roasting tin. Stir to coat in oil, then roast for 20 mins until tender and beginning to char.
  • Put polenta into a pan, add some salt, garlic and 1 litre (1¾ pints) boiling water. Heat and stir for a few minus until thickened and coming away from the sides of pan. Stir in the butter, Parmesan and sweetcorn, and season with pepper.
  • Arrange tomatoes and basil on the base of loaf tin. Spoon over half of the warm polenta mixture and level surface. Arrange half of the roasted vegetables on top. Cover with the rest of the polenta, then arrange the rest of the roasted vegetables on top.
  • Cover with baking parchment and wrap in foil. Cool and chill for 4 hours, or overnight.
  • To serve: Set oven to gas mark 6 or 200°C. Warm in the oven for 25 mins. Turn out and slice.

Notes

Look out for instant polenta (find it in supermarkets). It thickens in just a couple of mins when heated.

Gluten-Free Lemon Polenta Cake

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This gluten-free lemon polenta cake with honey drizzle is a super fancy take on a classic lemon drizzle. The use of fine polenta gives this bake a crumbly, moist texture and piled high with berries and generously drizzled with fruity honey, it’s a sweet, summery winner.

Gluten-Free Lemon Polenta Cake

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Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Servings 10

Ingredients
  

  • 250 g butter softened
  • 250 g caster sugar
  • 3 medium eggs beaten
  • 250 g ground almonds
  • Few drops of vanilla extract
  • Rind and juice of 1 lemon
  • 2 tbsp milk
  • 125 g fine polenta
  • 11/2 level tsp gluten-free baking powder

For the lemon syrup

  • Juice of 2 lemons
  • 6 tbsp honey
  • Icing sugar

For the topping

  • 150-170 g punnet raspberries
  • 180-200 g punnet blueberries
  • Sprigs of mint for decoration

You will need

  • 23 cm 9in cake tin, greased with butter and base lined with baking parchment

Instructions
 

  • Set the oven to 160°C/325°F/Gas Mark 3.
  • Beat the butter until soft and pale. Add the sugar and beat until light and creamy. Whisk in the egg, a little at a time. Gently fold in the almonds, vanilla, lemon rind and juice, milk, polenta and baking powder. Pour the mixture into the tin and level the surface. Bake for 50 mins-1hr, or until a skewer comes out clean after being inserted into the cake. If the cake is getting too dark, cover the top with foil after 30 mins. Remove from the oven and leave it in the tin.
  • To make the syrup, place the lemon juice and honey in a pan and stir in the icing sugar until it has dissolved. Spoon half the syrup over the cake while the cake and syrup are hot. Arrange the fruit on top. Re-warm the syrup and drizzle on top and decorate with sprigs of mint.

Notes

You could make this cake using other citrus fruits such as limes or oranges too.