29.5.15

Foccacia (sans gluten, sans lactose)

recette foccacia spoonencore
De temps en temps, j'aime bien dresser la table de manière à faire de notre déjeuner dominical un évènement particulier.

Every once in a while, I like to set the table to make our Sunday lunch look even more special.

recette foccacia sans gluten blog spoonencore

recette foccacia sans gluten
Habituellement, j'organise mon repas autour d'un plat : ce jour-là, la star de notre table était cette foccacia sans gluten au gros sel marin et au romarin.

I usually plan my meal around one dish; that day, the star of our table was that rosemary and coarse sea salt gluten-free foccacia.

foccacia sans gluten spoonencore
C'est encore loin d'être aussi appétissant que celle-ci (clic) mais au moins je vous garanti que c'est divin !

It is far from looking as yummy as that one (click) but at least I can guarantee it tastes divine!

recette focaccia
Mangez-là tant qu'elle est encore tiède et elle sera moelleuse et tendre à l'intérieur, tandis que le sel et les brins de romarin apporteront un peu de croustillant.

Eat it while it's still warm from the oven and it will be soft and tender in the inside while being crispy with salt and rosemary.

recette fougasse sans gluten

GF FOCCACIA BREAD

50g tapioca flour
70g rice flour
170g potato starch
60g corn starch
60g corn flour
60g almond flour
1tsp sugar
2tsp xanthan or guar gum
10g fast-action dried yeast
35cl warm water
2 tbsp olive oil + extra for drizzling
Fresh rosemary
Coarse sea salt

In a small bowl, mix together warm water and yeast. Let sit for approximately 10min.
In a large bowl, mix the flours, starches, gum, sugar and almond flour.
Make a well and pour liquids. Knead the dough with electric mixer fitted with dough hooks for app. 5min. Flatten it out onto a prepared baking tray and smooth the dough with the back of a wet  spoon. Cover with oiled clingfilm and leave the dough in a warm place for about 30min.
Preheat oven to 200°C.  With a wet index, press holes in the dough at regular intervals. Push sprigs of rosemary into the holes and sprinkle with sea salt. Bake for 20 min. Serve warm with a drizzle of olive oil.

3.5.15

Muffins-cheesecakes aux myrtilles (sans gluten)

recette muffin sans gluten

Après mes biscuits aux pépites de chocolat vegan et sans gluten, je mourrais d'envie de quelque chose d'aussi gourmand qu'extravagant. Ceux qui ont déjà vu la toute nouvelle page Facebook du blog Spooencore (enfin !) reconnaîtront peut-être les photos : ces muffins-cheesecakes aux myrtilles sans gluten sont ma toute dernière association sucrée.

After my vegan & gluten free chocolate chip biscuits, I was craving for something outrageously yummy. Those of you who already visited my brand new Spoon(encore!) Facebook page (at last!) might recognize the pictures: those Gluten-Free Blueberry Cheesecake-Muffins are the ultimate sweet combination.


Je me suis donc attelée à créer une base de muffin sans gluten dont la tendreté et le moelleux s'équilibreraient avec la fraîcheur et la légèreté d'un cheesecake. Le résultat de cette exploration culinaire est un parfum à la fois riche et délicat ponctué de petites perles de myrtilles juteuses qui explosent en bouche, le tout sans pour autant être lourd.

I set out to create a soft and moisty gluten-free muffin base that would meet the freshness and lightness of a cheesecake. The result of this muffin exploration is a flavour that is both rich and delicate while bursting with little juicy blueberry pearls without being heavy. 

muffin-cheesecake sans gluten

recette muffin myrtilles sans gluten

Le topping est un appareil à cheesecake des plus simples et le sucre arômatisé au citron vert est rapide et facile à faire : il suffit de frictionner ensemble zestes et sucre pour que le sucre s'imprègne des huiles naturelles et de tout le parfum du citron vert.

The topping is one of the easiest cheesecake mixture and lime sugar is quick and easy to make; all you have to do is rub zest and sugar together as sugar will absorb all the the natural oils and draw out the flavour of lime.

recette muffin-cheesecake aux myrtilles

La base de muffin serait aussi parfaite pour un simple muffin et je vous recommande d'utiliser cette recette de muffin sans gluten dans des proportions plus grandes s'il vous vient l'envie d'en préparer. Elle s'accomodera parfaitement de pépites de chocolat, framboises ou ce que vous voulez.

Je ne sais pas si les muffins-cheesecakes sont aussi communs que les brownies-cheesecakes, mais je suis convertie !

The muffin base would also be perfect as a muffin of its own and I highly recommend using this recipe in bigger proportion whenever you feel like baking gluten-free muffins. It would taste perfect with chocolate chips, raspeberries, you name it.

Now I don't know if cheesecake-muffins are as common as cheesecake-brownies, but I'm a convert!

recette cheesecake facile

muffins sans gluten recette

CHEESECAKE

200g cream cheese, room temperature
1 egg
1 Tbsp caster sugar
1 lime zest
Blueberry jam

In a bowl, rub lime zests and sugar together.
In a separate bowl, mix cream cheese with a rubber spatula then add egg.
Add sugar to cream cheese mixture and mix together.
Add spoonfuls of blueberry jam and gently mix.



GLUTEN-FREE BLUEBERRY MUFFINS

50g soft butter
30g brown sugar
30g caster sugar
1 packet vanilla sugar
1 egg
175g rice flour (I used half brown, half white rice flour)
5g GF baking powder
salt
125ml buttermilk
60g fresh blueberries

Whisk butter and sugars together until creamy. Add egg and whisk again.
In a bowl, stir together the flour, baking powder and salt, then add to butter and sugar mixture.
Mix with buttermilk.
Pour 1 Tbsp of batter in muffin pan cups then top with few blueberries. Cover with cheesecake mixture and bake for 20 to 30min in preheated oven to 180°C or until a skewer comes out clean.

15.4.15

Biscuits vegan sans gluten

recette biscuits sans gluten sans oeuf sans lactose sans sucre blanc

J'aime tellement le sucré que d'une manière ou d'une autre, il me fallait développer une recette anti-culpabilité.

I've got such a sweet tooth that I somehow had to  make a guilt-free recipe.

biscuits vegan sans gluten pepites de chocolat

Voilà donc une recette de biscuits aux pépites de chocolat végétalienne et sans gluten, et même sans sucre raffiné ! De quoi se demander ce qu'il reste d'une recette de biscuits traditionnelle ? Que le meilleur ! 

So here I come with this gluten-free vegan chocolate chip (and refined sugar free!) biscuit recipe. You might wonder what's left of a traditional biscuit recipe? Well, only the best!

recette biscuits sans gluten sans lactose sans oeuf sans sucre raffiné

biscuits sans gluten sans lactose sans oeuf sans sucre

Ces biscuits vegan et sans gluten sont faits avec de la farine de sarrasin et de maïs, huile de coco et sirop d'agave. Assurez-vous que votre farine de maïs est d'agriculture biologique car vous ne voudriez pas manger d'organisme génétiquement modifiés...

These healthy vegan and gluten-free biscuits are made with buckwheat and corn flours, coconut oil and agave syrup. Make sure your corn flour is organic as you wouldn't want to eat any GM food...

recette biscuits végétaliens sans gluten

Ces biscuits se révèlent très pratiques car vous pouvez les conserver dans une boîte hermétique pendant près d'une semaine. Mais leur petite taille est si tentante que vous aurez aussitôt envie de les dévorer !

These biscuits always come in handy as you can store them in a airtight container for up to one  week. But these bite-size biscuits are such a tempting treat that you will want to eat them all at once!

recette biscuits vegan sansgluten

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP BISCUITS

For 20 biscuits app.
90g buckwheat flour
25g organic corn flour
25g organic corn starch
3g baking soda
50g chocolate chips
3Tbsp agave syrup
40g coconut oil

Mix powders together. Melt coconut oil. Make a well then pour agave syrup and melted coconut oil. Add chocolate chips. Let sit in the fridge for ~30min.
If the dough comes out too dry, knead it bit by bit as with playdough. Do not overknead -it must not shine- or the biscuits will become tough. Roll the dough with a rolling pin until 0,75cm thick. then use a 2,5cm cookie cutter and bake biscuits for 15min in 180°C pre-heated oven.

22.3.15

Bundt Cake au Citron (sans gluten)

gateau au citron sans gluten

Ce gâteau au citron sans gluten fait partie des recettes que j'ai testées en vue du Tea Cosy/Restaurant Day.

This Gluten-Free Lemon Bundt Cake was part of the recipes I tested for my Tea Cosy/Restaurant Day.

gateau au citron et lait ribot sans gluten

Je dois dire que celui d'Aran, du blog Cannelle et Vanille, y est pour beaucoup : ses photos me faisaient tant saliver que je me devais de l'essayer.

I have to say it owes a lot to Aran's recipe as her mouthwatering pictures were so appealing to me.  

buttermilk and lemon bundt cake

gluten free bundt cake

J'ai ensuite développé ma propre version et la seconde fois que je l'ai fait -c'est-à-dire, le jour du Restaurant Day- le Bundt Cake au citron s'est révélé encore plus beau et goûteux que lors de mon premier essai.

Then I developed my own version and the second time I baked it -that is, on Restaurant Day- the Lemon Bundt Cake turned out even more tasty and good-looking than my first try. 

gluten free lemon bundt cake

Vous voyez cette photo (clic) ? Elle date du Restaurant Day. Il semble que j'ai enfin maîtrisé le glaçage au citron ! Eh bien, figurez-vous que tout le monde en voulait. A tel point que je n'ai même pas pu en goûter une part !

See that picture (click)? That's from Restaurant Day. It finally seems like I mastered the icing. And well, it was like everybody wanted a piece. So much so that I didn't even have a slice!

recette gateau citron sans gluten spoonencore

LEMON BUNDT CAKE (GF)

140g rice flour
50g almond flour
30g organic corn starch
1/2tsp baking powder
1/4tsp salt
90g brown sugar
2 organic lemons
170g soft butter
125ml buttermilk
3 eggs

Preheat oven to 180°C. Grease tin.
In a bowl, mix together flours, starch, baking powder and salt.
In a separate bowl, mix sugar and lemon zest together. Add butter and whisk until light and creamy. Add buttermilk and eggs, one after the other. Mix until combined and smooth.
Add dry ingredients onto wet ingredients. Mix well until combined. Then pour into the tin and bake for 45-50min or until a skewer comes out dry. Let cool before you remove from the tin.

recette glacage citron spoonencore

LEMON ICING

100g icing sugar
3 to 4 tsp lemon juice

Pour lemon juice little by little onto icing sugar and whisk until you get the desired texture.
Pour icing over the cake and let set before cutting.