Free From Foods
 

Toffee Apple Galette

This sweet tart combines classic flavours for a delicious gluten- and egg-free dessert

Preparation time: 25 minutes (plus 1 hour chilling)
Cooking time: 40 minutes
Serves 8

  • Gluten free
  • Egg free

Ingredients

3 large red apples, cored and finely diced
1 lemon, juiced
50g butter
1 vanilla pod, halved lengthways
1 tsp cinnamon
25g hazelnuts, roughly chopped
1 tbsp demerara sugar

For the pastry:
340g gluten-free plain flour
2 tsp xanthan gum
¼ tsp salt
125g butter
125g caster sugar
80-100ml water

For the toffee sauce:
300ml double cream
80g butter
100g muscovado sugar
A pinch of sea salt

Method

1. In an electric mixer, combine the flour, xanthan gum, salt and caster sugar. Add in the butter and mix until it resembles breadcrumbs. Gradually add in the water until the dough just comes together. Wrap the dough in cling film and chill in the fridge for at least an hour.

2. Heat the oven to 180ºC/160ºC fan/gas mark 4. Melt 50g butter in a saucepan and add in the vanilla pod. Leave off the heat to infuse.

3. To make the toffee sauce, put all the ingredients into a saucepan and gradually heat until the sugar has dissolved. Turn up the heat and simmer until you have a rich toffee colour.

4. Slice the apples and place in a bowl with the lemon juice. Toss them together gently and set aside.

5. Remove the pastry from the fridge. Roll out the dough into a rough circle and place on to a large baking tray. Arrange the apple slices in the middle of the pastry, leaving a two-inch gap from the edge of the pastry circle.

6. Stir the cinnamon into the butter and vanilla mixture, reheating gently if the butter has started to solidify. Brush half the flavoured butter over the apples, sprinkle with the hazelnuts and drizzle on 4 tbsp of the toffee sauce.

7. Fold the sides of the pastry inwards, so they’re just overlapping the apples. Brush with the remaining butter and sprinkle over the demerara sugar.

8. Bake for 40 minutes or until golden and serve with the remaining toffee sauce.
 

 

BEEF AND ALE PIE


Takes 2.5 hours - Serves 4

ITALIAN CITRUS RICE CAKE (TORTA DI RISO)

Takes 2 hour 20 minutes - Serves 8-10

 

Preparation time: 25 minutes (plus 1 hour chilling)
Cooking time: 40 minutes
Serves 8

  • Gluten free
  • Egg free

Ingredients

3 large red apples, cored and finely diced
1 lemon, juiced
50g butter
1 vanilla pod, halved lengthways
1 tsp cinnamon
25g hazelnuts, roughly chopped
1 tbsp demerara sugar

For the pastry:
340g gluten-free plain flour
2 tsp xanthan gum
¼ tsp salt
125g butter
125g caster sugar
80-100ml water

For the toffee sauce:
300ml double cream
80g butter
100g muscovado sugar
A pinch of sea salt