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Digital Subscriptions > Healthy Food Guide > Make it Healthy Issue 14: Gluten Free Recipes & Tips > PUDS & BAKES

PUDS & BAKES

At last: gluten-free bread and cakes that taste as good as the ‘real’ thing…
Muesli bars

MUESLI BARS

PREP15 MINCOOK25 MIN

MAKES16 BARS

✔ VEGETARIAN ✔ GLUTEN FREE

300g gluten-free oats

50g sunflower seeds

25g sesame seeds

50g dried cranberries

50g dried prunes, chopped

30g linseed (flaxseed)

100g low-fat spread

405g can light condensed milk

50g no added sugar or salt peanut butter

2tbsp runny honey

1 Heat the oven to 180°C/fan 160°C/ gas 4 and line a 30x20cm baking tray with baking paper. Put all the dry ingredients in a large bowl and mix well.

2 Put the spread, condensed milk, peanut butter and honey in a small heavy-based saucepan. Stir over a low heat until melted and bubbling.

3 Pour the hot liquid into the dry ingredients and stir until combined. Press the mixture into the prepared baking tray, then bake for 20–25 min until golden. Remove from the oven and set aside to cool in the tin.

4 Once completely cool, transfer the slab from the tray (discard the baking paper) to a board and cut into 16 bars with a sharp knife.

NOW TRY THESE

APRICOT & ALMOND

Replace the prunes with chopped dried apricots and use almond butter instead of peanut butter.

BANANA ‘BUTTER’

For nut-free bars, mash a ripe, medium banana and use instead of peanut butter. Stir into the dry ingredients with the hot liquid.

SWEET PASTRY CASE

PREP10 MIN + CHILLINGCOOK30 MIN

MAKESA 22CM TART CASE (SERVES 8)

✔ VEGETARIAN ✔ GLUTEN FREE

Cooking oil spray, to grease

150g gluten-free white plain flour

100g ground almonds

60g rice flour

150g low-fat spread

1 Lightly grease a 22cm diameter loose-bottom tart tin. In a large bowl, mix all the ingredients with the back of a fork until well combined. Use your fingers to press the pastry into the prepared tin, then put in the fridge to chill for 30 min.

2 Heat the oven to 180°C/fan 160°C/ gas 4. Remove the tin from the fridge and prick the base all over with a fork.

3 Cover with baking paper and fill with baking beans, then bake for 20–30 min until golden brown. Cool in the tin, then carefully remove and fill. Or freeze in the tin, wrapped in cling film, for 3 months.

SEEDED BREAD

PREP10 MIN + PROVING + COOLING

COOK 1 HRCUTS INTO12

✔ VEGETARIAN ✔ GLUTEN FREE

425g white gluten-free bread flour

7g sachet instant dried active yeast

75g milled flaxseed

50g chia seeds

100ml skimmed milk

1 egg, lightly beaten

Cooking oil spray

50g mixed seeds (such as sesame, pumpkin and sunflower seeds)

1 In a large bowl, combine the flour, yeast, flaxseed and chia seeds. In a separate bowl or jug, mix the milk with the egg and 350ml warm water. Add the wet mixture to the dry mixture and stir until smooth and combined.

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About Healthy Food Guide

Find new ways to enjoy eating gluten free with the latest Make it Healthy Gluten Free Recipe Collection. Our guide features 100 easy and healthy recipes using everyday ingredients, plus our experts give practical tips on cutting out gluten and the ingredients to watch out for. It’s the essential companion if you’ve been diagnosed with coeliac disease, find gluten aggravates your IBS or have a gluten sensitivity.
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