Hannah’s Gluten Free Goodies New Website!

So after a few late nights and technical frustrations Hannah’s Gluten Free Goodies new website has gone live! You’ll find everything you need to know about the business including photos and prices of all our bakes, delivery and retail info, contact details etc. So everyone head over and check it out and make sure you subscribe for updates and mouth watering cake pictures!

Link: http://www.hannahsglutenfreegoodies.com/

Here’s one to wet your appetite…

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This blog will still keep running and I’ll be using it to post lots of delicious gluten free recipes 🙂

In other news, anyone in the Oswestry area this weekend come and visit us at Oswestry Food Festival for gluten free deliciousness and of course lots of free samples!

x

Cappuccino Slices – Recipe!

These are one of my favourite recipes, they’re so easy and quick but also look and taste delicious. You can do whatever you like with the topping. I like doing zig-zag coffee icing, grated white chocolate and finished off with a coffee bean, but mixed dark and white chocolate curls on top of icing also looks good. I also prefer to break up chocolate into chunks for the filling instead of buying chocolate chips, but if you’d prefer less chocolate (although I don’t know many who would :P) then chocolate chips will work also!  Hope you enjoy these yummy coffee treats 😀

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Cappuccino Slices

Makes 9 slices

You will need a 20×30 cm/8×12 inch baking tin, greased and lined

Ingredients

200g/7oz light brown sugar

175g/6oz butter

3 tablespoons instant coffee granules

2 eggs, beaten

1 tsp vanilla extract

250g/9oz gluten free plain flour

1 and 1/2 tsp gluten free baking powder

3/4 tsp xantham gum

200g/7oz white chocolate, broken into chunks

To decorate

110g/4oz icing sugar

white and dark chocolate shavings

chocolate covered coffee beans

Method

1. Preheat the oven to 170C (325F).

2. Melt the brown sugar and butter in a saucepan on a low heat, stirring constantly. In a small bowl, dissolve the coffee granules in 1 and 1/2 tablespoons of boiling water. Stir two thirds into the pan and save the rest for the icing. Remove from the heat, transfer the mixture into a large bowl and leave to cool.

3. Once cool, stir the eggs and the vanilla extract into the bowl with a wooden spoon until smooth. Sift the flour, baking powder and xantham gum into the bowl and fold until well mixed. Then fold in the chocolate chunks.

4. Pour the mixture into the baking tin, level with a spatula and bake on the middle shelf of the oven for 25-35 minutes, until set in the middle and the top has formed a crust. Remove from the oven and leave to cool completely in the tin.

5. Once completely cool, remove the cake from the tin. Make up the icing by mixing the rest of the dissolved coffee with the icing sugar and zig-zag or spread across the cake. Grate some chocolate and sprinkle on the top of the cake, then cut the cake into 9 slices and top each slice with a chocolate coffee bean.

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In other news I am frantically trying to sort my stuff out for the Shrewsbury Food Festival in a few weeks time, I’ve made 8 different lists today of all the different things I need to think about, make and bake! Still, I’m hoping my advanced planning will pay off and my stall will be a success!

x

Ellesmere Carnival

Last Saturday I took my goodies to Ellesmere Carnival… I thought I was well prepared, and I was, apart from the small fact that I didn’t realise you had to bring your own table and tent. So there we were with a whole load of cakes but nothing to display them on and nothing to shelter us from the rain! However, it was not a lost cause… they managed to find us a table and put us in the beer tent! Note to self – always read information properly and never ‘just assume’ that everything will be okay!

Anyway, we managed to get everything set up and sorted, the only downside was that we weren’t in with all the other stalls so had quite a few hours of waiting for people to come and find the beer tent… which wasn’t until around 2 o clock :p However, I can’t complain as it was completely my own fault!

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Things soon started to get busy though and I managed to sell most of my cakes by the end so it all turned out okay. I also had brought with me a few new goodies such as coffee cake, white chocolate and coconut blondies and popcorn lollipops (very popular with the children!), aswell as the old favourites – chocolate and butterscotch brownies and cherry and coconut slice.

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Apart from that I have just been getting on with my usual orders and trying out a few new recipes to take with me to the Oswestry Farmers Market on Friday. Fingers crossed the rain stops!

An Update on Hannah’s Gluten-Free Goodies

The reason I’ve been so quiet lately is because things have suddenly got very busy for Hannah’s Gluten-Free Goodies! Last Saturday I was at Philpotts in Shrewsbury for the day handing out lots of free tasters of my cakes – people certainly love free cake whether it’s gluten-free or not! The feedback and comments that I got from people were really lovely, not to mention the fun and friendly staff at Philpotts – thank you for having me!

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Since then I’ve had three orders to do this week… I’ve literally been baking and delivering all week but its what I love to do so I don’t mind at all. Here are a few pictures of some of the cakes I’ve baked this week…

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All in all a very busy but fun and rewarding week! So if you’re in Shrewsbury then head to Philpotts or The Old Market Hall Cafe where you will find some of my gluten free goodies, or if you’re in Oswestry then a selection of my gluten free cakes are now available in Gillhams Delicatessen & Coffee Shop. I hope my cakes show that being gluten-free does not mean that you have to miss out on taste or variety!

 

 

Stall at Whittington Fete

Slightly different blog post today… I just had to share with you my lovely day at the Whittington fete selling my gluten-free goodies – such a success! I was so surprised and touched at the lovely feedback I got, I honestly thought that I might sell a few cakes but I would never have guessed that I’d be almost sold out by the end. It was so nice to meet some other lovely people who were also gluten-free, but what was also great was that people who weren’t gluten-free bought my goodies – they just fancied a piece of yummy cake! I learnt a lot about what people like and what sells the most and it was definitely a great way to launch Hannah’s Gluten-Free Goodies. On to the next!

Hannah's Gluten-free Goodies

Hannah’s Gluten-free Goodies

Banana and Salted Caramel Swirl Cake

Banana and Salted Caramel Swirl Cake

 

Chocolate and Butterscotch Brownies

Chocolate and Butterscotch Brownies

 

Setting up

Setting up

Chocolate and Date Delights

Even though Hannah’s Gluten Free Goodies is an up and coming business, I’d still like to share the odd recipe and do other things such as reviews of gluten free products and tips on gluten free baking. So… here is my first recipe! I picked this one because it’s been so hot here lately, and in the heat sometimes you just don’t fancy a big piece of cake or something rich and chocolaty. These chocolate and date delights on the other hand, are so light you could eat several in one go and they’re also incredibly easy and quick to make. They are a bit like mini meringues but with lots of yummy things inside.

All of the ingredients in these delights are naturally gluten free, although do double check that your chocolate chips are gluten free as some occasionally contain gluten.

Chocolate and Date Delights

Chocolate and Date Delights

Chocolate and Date Delights

 

Oven temperature: 180C/160C fan/350F/gas mark 4

Makes about 12

Ingredients

2 free range medium egg whites

110g/4oz caster sugar

50g/2oz chopped dried dates

50g/2oz desiccated coconut

50g/2oz plain chocolate chips

Method

Pre-heat your oven and grease and line 2 baking trays with baking paper.

Whisk the egg whites with an electric mixer until they form stiff peaks (you will know when they are at this stage by tipping the bowl upside down – if the mixture stays in place then they are done but if it moves then carry on whisking). Gradually add the sugar a tablespoon at a time, however, be careful not to over mix as the mixture can become sloppy.

Fold in the remaining ingredients with a metal spoon and place small mounds of the mixture (roughly a tablespoon) on the prepared trays, spacing them well apart.

Bake in the oven for 10 minutes until fairly crisp and golden on top. Leave on the trays for a few minutes and then transfer to a wire rack to cool completely.

These will keep for 2-3 days in an airtight container although they are best eaten as fresh as possible. Enjoy!