When Grace sent us the proofs of her new cookbook and asked us for our reaction I wrote back:
However that does not mean that she has ignored all of those baked and sweet treats that she does so well – the Chocolate fondant recipe quoted below, Blueberry and lime cheesecake, pear and almond frangipanne tart, butternut squash scones, apricot yogurt and honey cake... Enough to keep you baking and happy for weeks to come!
Simply gluten-free and dairy-free is published by Duncan Baird Publishers at £14.99 – and worth every penny. You can buy it here on Amazon.
And if you want to keep up with Grace on a more regular basis you can also subscribe to her blog at www.glutendairyfree.co.uk
Prawn, Broad bean and Avocado Brushchetta
Make the most of delicious fresh broad beans when you can. If they are not available you could use frozen broad beans or edamame beans.
1kg/2lb 4oz fresh broad beans, podded or 200g/7oz frozen beans
Put the beans and the mint sprigs in a steamer and steam, covered, over a high heat for 4–5 minutes until tender. Remove and discard the mint.
Rub the garlic into the toasted bread slices and top with a spoonful of the prawn mixture. Serve immediately.
White Bread – makes 1 loaf, approx, 16 slices
120g/41/4 oz potato flour
Sift the flours, salt, sugar, gluten-free baking powder, xanthin gum and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add a scant 400ml/14 floz warm water and process for 10 minutes to aerate the dough. It will be sticky.
This is melt-in-the-mouth delicious! when you take your first spoonful you'll find a rich, gooey chocolatey centre inside.
100g/31/4 oz dairy-free margarine, plus extra for greasing
Preheat the oven to 180C/350F/Gas mark 4 and grease four 175ml/51/2floz pudding moulds with dairy-free margarine. Put the chocolate in a heat proof bowl and rest it over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Leave to cool for 10 minutes.