If you or someone you love is coeliac, try out these delicious recipes for chocolate chip cookies, pizza, and delicious baked oats
Baked Oats/Oat Bars by Frances Buckley MSc. for Coeliac.ie
Ingredients:
100g Low Fat Natural Live Yogurt
40g Oats
1 Egg
A few drops of vanilla extract
100g Mixed berries/fruit
To serve
Spoonful of yoghurt
A few berries
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Method:
- Preheat oven to 180C fan.
- Mix your yoghurt, eggs, oats and vanilla extract together until combined.
- Stir in the berries.
- Pour into a small dish.
- Bake for 30 minutes until golden and cooked though.
- Top with a spoonful of yoghurt, a couple berries or fruit of your choice, and a drizzle of honey.
- Grab a spoon and enjoy!
Gluten Free Pizza by Jamie Oliver
Ingredients:
250ml semi-skimmed milk
1 x 7g sachet of dried yeast
2½ teaspoons caster sugar
400g gluten-free bread flour, plus extra for dusting
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 large free-range egg
olive oil
½ teaspoon bicarbonate of soda
2 teaspoons cider vinegar
For the topping:
½ a bunch of fresh basil
1 clove of garlic, peeled
1 x 400g tin of plum tomatoes
sea salt and freshly ground black pepper
2 x 125g balls of buffalo mozzarella
Method:
- Preheat the oven to 220°C/425°F/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
- Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
- Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
- In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks. Peel and finely chop the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste with sea salt and black pepper.
- Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking tray (you’ll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over the mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve
Gluten and Wheat Free Chocolate Chip Cookies by Gluten Free Mummy
Ingredients:
100 g caster sugar
100 g soft light brown sugar
120 g butter melted
1 large egg
1/2 tsp vanilla extract
270 g gluten free self raising flour blend
30g good quality cocoa powder – ensure it’s gluten free
pinch of salt
1/2 tsp bicarbonate of soda ensure it’s gluten free
100 g milk chocolate chips gluten free
100 g white chocolate chips gluten free
Method:
- Melt the butter and then add it to a mixing bowl with the caster sugar and the soft light brown sugar. Mix until fully combined.
- Add the egg and vanilla extract to the bowl and mix until combined.
- Sieve the self raising gluten free flour blend, cocoa powder, bicarbonate of soda, salt, into a separate mixing bowl. Mix to combine.
- Add the flour mixture to the melted butter mixture, and mix using a wooden spoon to form a soft cookie dough.
- Add in the chocolate chips and mix until evenly dispersed.
- Cover the mixing bowl with clingfilm and chill in the fridge for 30-40 minutes
- Meanwhile, preheat the oven to 170°C and line two flat baking trays with greaseproof paper.
- Remove the cookie dough from the fridge and roll the dough into balls, roughly the size of a golf ball.
- Place the cookies onto the prepared trays, leaving gaps between them. The cookies spread in the oven, so I usually bake them in batches – 4 cookies per tray – to leave enough room for them to spread out as they bake.
- Bake in the preheated oven for 12 minutes, until they have spread out and flatted a little.
- Remove from the oven. The cookies will be very soft so leave them to cool and firm up on the baking tray for about 10 minutes, before transferring them on to a wire rack to cool completely.
