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Digital Subscriptions > Gluten-Free Heaven > Mar 2019 > SWEET TREATS

SWEET TREATS

Give your tastebuds a little bit of sweetness!

Sweet Treat RECIPES

WE LOVE… POLENTA CAKE pg86 // PAIN PERDU pg89 // BANANA BREAD pg94

For the kiwi lime pie, see page 91

High vibe hot chocolate

By Lauren Lovatt (www.planthub.net)

GF EF V

Serves 2 | Prep 5 mins | Cook 5 mins | Calories 163 (per serving)

450ml (14fl oz) milk of your choice

1 heaped tsp carob

1 heaped tsp cacao powder

1 date a pinch of salt a pinch of cinnamon a splash of vanilla extract

1 Blend all the ingredients together until smooth, then add to a saucepan and warm through.

Orange blossom & almond polenta cake

By Lakeland (www.lakeland.co.uk)

GF V

Serves 8-10 | Prep 20 mins | Cook 55 mins | Calories 405 (per serving)

FOR THE CAKE

150g (5½oz) butter, plus extra to grease

150g (5½oz) caster sugar 4 large free-range eggs, beaten

100g (3½oz) Greek-style yoghurt

2 tsp Nielsen-Massey®

Orange Blossom Water

200g (7oz) ground almonds

200g (7oz) instant polenta a pinch of salt

2 tsp gf baking powder

TO DECORATE

1 tsp Nielsen-Massey®

Orange Blossom Water

3 tbsp caster sugar fine shreds of orange zest a few toasted flaked almonds

1 Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) aluminium PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.

2 Beat the butter and caster sugar together in a bowl until light in texture, then gradually beat in the eggs. Stir in the yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing.

3 Transfer to the cake tin and level the surface. Bake in the middle of the oven for 55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.

4 To decorate, put the blossom water into a pan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.

Ultimate baked lemon cheesecake

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About Gluten-Free Heaven

Welcome to the March issue of Gluten-Free Heaven. This month we pay special attention to the most important meal of the day – breakfast – and feast on bright and tasty treats to give you the energy you need to power though the day. We feature French toast stacks, both a sweet and savoury breakfast pizza, bagels, granola, kedgeree and much more. Also this month we look at how to cook for fitness with England rugby star James Haskell, discover the best cafes on the high street, treat ourselves to some incredible St Patrick's Day meals including Irish stew, Guinness soda bread, potato cakes and colcannon. We also look at how to plan the perfect gluten-free wedding and of course feature the latest products, news tips and tricks to make your gluten-free life hassle free and delicious!