Tag: Dairy

Crusty Emmer Hokkaido Pumpkin Bread (Dairy, Egg free) by Gordon Ramsay

This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It’s a joy making and eating this bread.
Emmer is the perfect flour when you enjoy a hearty and healthful bread that’s packed full of earthy and nutty flavour. I guaranteed that you will be hooked for life. In addition to being one of the world’s oldest wheat varieties, emmer is also an excellent source of fibre, protein, magnesium and vitamins A, B, C and E. I usually order mine directly from the farmer and mill them at home.

120 g Emmer flour (you can use whole spelt or Khorasan flour)
280 g Plain flour
10 g Salt
400 g Hokkaido pumpkin puree
15 g Fresh yeast
100-150 ml Water

Place flours and salt in the bowl of your stand mixer. Add in pumpkin puree and fresh yeast. Stir at a slow speed and slowly add in water as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl, 10-15 minutes.
Turn the dough out onto the counter top, and shape into a ball. Return the dough to the bowl. Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size, approximately 1 hour.
Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
Shape the dough into a round ball. Place it, seam side down, into a floured proofing basket. Cover with a clean kitchen towel. Let the dough proof at room temperature for approximately 40 minutes to an hour.
Place an oven-proof casserole pan with a cover in the oven. Preheat the oven to 250C/480F fan forced.
Turn the proofed bread out onto a piece of parchment paper, so the seam side up. Transfer the dough, parchment paper and all, into the casserole pan. Cover and bake at 230C/450F for about 40 minutes. Remove the cover and bake for a further 10 minutes until golden brown and crusty.
Remove from the oven and transfer the bread on a cooling rack to cool completely. Wait at least an hour before slicing and serving.

Dairy Free Gluten Free Peanut Butter Tahini Fudge by Gordon Ramsay

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It’s smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

250 g Organic creamy peanut butter
150 g Natural tahini / sesame butter
80 g Coconut oil (or cocoa butter)
40 g Coconut syrup
1 tsp Vanilla paste
Pyramid-shaped or regular sea salt flakes (for decorating)

Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free) by Gordon Ramsay

These healthy black rice muffins with chia & avocado oil are naturally gluten free, refined sugar free, and dairy-free. They’re so tender, fluffy, and very delicious too. Apart from that, they are sweetened naturally with 5 very ripe bananas. Bake a batch for breakfast, afternoon pick me up treat or anytime you have a dessert craving. Feel free to swap the black rice flour for brown rice or white rice flour.

250 g Black rice, milled into flour
30 g Chia seeds
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Black salt
1/3 tsp Nutmeg
1 tsp Cinnamon powder

5 Very ripe bananas, mashed
2 Eggs
30 ml Avocado oil
30 ml Amontillado sherry
80 g Golden raisins
30 g Almond slices for topping

Grease 6-8 jumbo muffin cups with coconut oil or butter. Whisk together black rice flour, chia seeds, baking soda, baking powder, salt and spices in a large bowl.
Mash the ripe bananas in another mixing bowl. Add in eggs, avocado oil, and sherry. Stir to combine. Add to the dry ingredients and stir until just incorporated. Fold in golden raisins.
Divide the batter among the prepared muffin cups. Top with almond slices. Preheat the oven to 180C/350F.
Bake the muffins in the middle of hot oven for about 20-22 minutes or until a skewer inserted in the muffins comes out clean.