Blondie anyone? Yes please! In my view you just can’t beat a blondie. Especially a gluten free rhubarb and custard blondie! I think they’re so underrated and they’re by far one of my favourite bakes. Crispy on the top, slightly gooey in the middle. Perfect.

As said above, they’re horribly addictive so watch out if you have no willpower. Even if you do end up eating the entire tray because lets face it, everyone has their guilty secrets, it will be totally and utterly worth it.

This is the perfect summer recipe for a naughty dessert or even to eat on their own.

So step by step instructions are below in the recipe and there is a print button at the top if you would like to print it off.

Shopping List

• 300g stewed rhubarb
• 45g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted
• 200g salted butter
• 3 medium eggs
• 125g gluten free plain flour
• 250g caster sugar
• 70g custard powder
• 1/4 measured tsp xantham gum – only add if your flour doesn’t already contain it
• 100-120g white chocolate chips/chopped white chocolate

I use Doves Farm Freee gluten free flour, I always have done and it’s always been very reliable however you can use another of your choice.

Ensure your custard powder is gluten free, I use Birds myself.

Make sure your chocolate chips are gluten free as well! You don’t want to make the mistake of buying something that’s not safe for you! It’s always best to check the labels when shopping. I like using Molly’s chocolate for baking, it’s cheap, delicious and gluten free of course!

Can this recipe be made dairy free?

Yes you can make this recipe dairy free! You will have to make a few substitutions listed below.

• Use a block of Stork or Flora Plant Butter instead of the dairy butter
• Use dairy free white chocolate chips

Just a note!

When it comes out of the oven the outer edges should seem crispy and the centre just a little wobbly. If it’s all liquid however, it needs longer baking! Make sure you leave it to cool in the tin with no picking at it! It will continue to set more whilst it cools.

If you enjoy this recipe I’ll be very grateful if you give me a star rating!

On with the baking then…

Print

Gluten Free Rhubarb and Custard Blondies

Different yes, deliciously addictive…definitely yes! A classic twist on white chocolate blondies, these are a must have. Chewy, indulgent and the sweetness and sourness go hand in hand.

Course Dessert, Sweet treats

Keyword rhubarb, custard, rhubarb and custard cake, baking, gluten free, dairy free, summer,

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Equipment

• 1 23cm squared baking tray or one equal to
• 1 wire rack
• 1 electric handmixer

Ingredients

FOR THE STEWED RHUBARB

• 300 g rhubarb
• 45 g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted or use 2 tbsp water if using fresh rhubarb

FOR THE BLONDIE

• 200 g salted butter
• 3 eggs
• 125 g gluten free plain flour
• 250 g caster sugar
• 70 g custard powder sieved
• 1/4 tsp xantham gum add only if flour doesn't already contain it
• 100-120 g white chocolate chips or chopped chocolate

Instructions

FOR THE STEWED RHUBARB

• Chop the rhubarb up and place in a saucepan with the sugar and water.
• Cook over a medium heat for 5 minutes stirring every now and then. You can place a lid on for it to cook quicker.
• Once mostly stewed down, turn off the heat and leave to cool.

FOR THE BLONDIES

• Preheat the oven to 180℃/160℃ Fan. Line a baking 23cm baking tray with greaseproof paper. Make sure some overhangs the tray.
• Melt your butter in a saucepan on a low heat and add to a large bowl with the rest of the caster sugar. Beat until smooth.
• Add the eggs one at a time and beat well between each addition.
• Add the gluten free plain flour in 3 lots and thoroughly beat in between each addition.
• Sieve your custard powder and xantham gum into the batter and beat once more.
• Fold in the white chocolate chips and pour into the baking tray.
• Evenly dollop spoonfuls of stewed rhubarb on top until it's all used up and place in the oven to bake for 35-50 minutes. The cooking time may vary depending on your oven.
• Once fully baked, remove from the oven and leave to fully cool in the tray. It carries on cooking after being baked so you need it to cool completely and set before cutting up I'm afraid!
• Once cooled completely you can cut the blondie up and enjoy with a good cup of tea!

So thanks for reading my recipe, let me know in the comments if you made them, I would love to see how it works out with any pictures. Feel free to rate my recipe as well, it all helps.

More white chocolate recipes:

• Gluten free White Chocolate and Raspberry Cupcakes

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free White chocolate and Blackberry Cupcakes

The post Gluten Free Rhubarb & Custard Blondies appeared first on Welcome to Rockhoppers Kitchen!.

Ever heard of it before? I know I hadn’t. But one day, I was in the supermarket looking for some lemons for a lovely Lemon Drizzle and I came across some Grapefruits. The thought of Grapefruit Drizzle intrigued me, so instead of making a lemon version, I made this instead. It may sound odd, but once you try it, you won’t go back. The citrussy zing with the sweetness of the sugar and the drizzle is such a classic but with a twist.

Shopping List

Here’s your shopping list for this recipe:

• 200g softened butter
• 250g caster sugar (200g for the cake, 50g for the drizzle)
• 200g gluten free self-raising flour
• 4 medium eggs
• 1/2 tsp baking powder
• 2 grapefruits (2 zested for cake, 1 juiced for drizzle)
• 1/4 xantham gum – add only if your gluten free flour doesn’t already contain it

I use Doves Farm FREEE self raising flour from their gluten free range. You’re welcome to use another gluten free self raising flour if you prefer. Make sure your baking powder is gluten free too; most are, but not all, so it’s best to read the labels.

Can this recipe be made dairy free?

Yes, this can indeed be made dairy free. Just substitute the butter with a block of dairy free margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened to make the recipe though! Let me know if you make this cake with any comments and pictures in the comments section.

Right then time to bake!

Thank you for reading this post, if you can rate and share my recipe I would be very grape-ful. See what I did there?

You might also like

• Gluten free Lemon Drizzle Loaf Cake

The post Gluten free Grapefruit Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

Sounds delish right? I got the idea for this recipe when I went to a café a good few years ago near where I live. I could eat gluten at the time and I remember they did the loveliest cakes, and this was one of my favourites they did. Obviously now, I can’t eat any but the cake was so memorable I’ve replicated it so I can still have one of my good ol’ favourites.

The tangy flavours of the apple contrasting with the sweetness of the maple and warmth of the cinnamon literally is one of the perfect pairings. It’s like heaven on a plate.

Shopping List:

So here’s your shopping list that you’ll need for this cake.

• 475g softened butter (225g for the cake, 250g for the buttercream)
• 200g light brown sugar
• 4 large eggs
• 2 tsp vanilla paste or extract (1 tsp for the cake, 1 tsp for the buttercream)
• 225g gluten free self raising flour
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 1 tsp baking powder – ensure gluten free
• 1/2 tsp ground allspice
• 2 tsp ground cinnamon (1 tsp for cake, 1 tsp for the buttercream)
• 2 peeled apples
• 500g icing sugar
• 100g maple syrup
• 2 tbsp milk or boiling water – if needed

For the vanilla paste, you can substitute it with vanilla extract but I love vanilla paste as you’ll probably know by now because of the potent vanilla pod flavours that come through. It’s more pricier but worth it in my opinion.

I use Doves Farm Freee self raising flour from their gluten free range but you can easily substitute this with another gluten free self raising flour of your choice.

Ensure your baking powder is gluten free too! Most are but not all so make sure you check the labels.

Can this recipe be made dairy free?

Yes this can indeed be made dairy free. My substitutions are below!

• Go for a block of margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened enough to make this recipe though
• For the optional milk, use either a dairy free milk such as gluten free oat, tigernut (this is not a nut), nut or seed milks. Or you could always just put 1 tsp of boiling water in instead. Using boiling water makes it ‘drag’ less when piping too.

Can I put buttercream around the sides too?

If you fancy wow-ing others by putting buttercream round the sides of the cake as well, go ahead! All you need to do is double the amount of ingredients in the buttercream. I’d love to see any pictures of it too!

I love this recipe and is definitely one of my favourites I’ve made. So please, sit back, relax with a cuppa and a big wedge of this cake!

So let me know if you’ve made this recipe I’d love to see any pictures and what you thought of this cake in the comments section! And if you get a chance please rate and share my recipe

You might also like

• Gluten free Victoria sponge

The post Gluten free Maple, Apple & Cinnamon Cake appeared first on Welcome to Rockhoppers Kitchen!.

Lemon Drizzle anyone? What a favourite of so many peoples. And what a classic.

I’ve made this recipe moist, light and airy so even if you’re not a lemon lover (like I used to not be) you’ll still want another slice. And of course it’s gluten free so it tastes exactly like cake WITH gluten but without the pains and illness that come with it.

Do you prefer a glace icing on top or not? I do personally. Whatever way you fancy I would love to see those pictures and comments! And maybe even a cheeky star rating if you enjoy it.

Step by step instructions are below and there is a print button at the top of the page if you prefer the good old fashioned paper way.

Shopping List

So here is what you’ll need for this show stopper.

• 200g softened butter
• 200g caster sugar
• 5 lemons (2 zested, 5 juiced)
• 4 medium eggs
• 175g gluten free self raising flour
• 25g ground almonds – or substitute for 25g of self raising flour for a nut free version
• 100g granulated sugar
• 150g icing sugar

I used the ground almonds to make the cake extra moist. Sounds weird? Give it a go, trust me. It doesn’t taste nutty, it just improves the texture.

For the gluten free flour, I use Doves Farm Freee self raising flour which is their gluten free range. Feel free to use a different gluten free self raising flour if you prefer.

I’m so excited about this cake and I hope you’ll love it like I do. I know it’s a lot of lemons to use but trust me it’s worth it!

Can I make this dairy free?

You can indeed make this dairy free. Just swap the butter out for a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened still to make this recipe though.

Can I make this recipe nut free?

Yes you can make this recipe nut free, all you need to do is swap the ground almonds out and substitute for 25g of the gluten free flour you’re using.

Right, on with the recipe!

So thanks so much for reading my recipe, let me know what you think with any comments and pictures!

Enjoy this recipe?

You might also like

• Gluten free Grapefruit Drizzle Loaf Cake

• 4 Ingredient Gluten Free Lemon Curd

The post Gluten free Lemon Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

Strawberry cheesecake anyone? This recipe is just perfect for any occasion. It just fits. I’ve always liked a thick biscuit base so for me a chunky base is non-negotiable.

It tastes amazing with or without cream, coulis, ice cream etc. I love it plain with no extras so you get the full flavour and the crunch of the base, some may disagree but oh well! If you’re anything like my dad where you drown everything you eat in cream, be my guest!

Step-by-step instructions are below and as always a print button at the top if you prefer the good old fashioned paper way!

Shopping List

So for your shopping list for this recipe, you will need:

• 425g cream cheese
• 75g strawberry puree (75g strawberries, 1 tsp caster sugar, 1 tsp lemon juice)
• 75g caster sugar
• 75ml double cream
• 1 tsp vanilla paste – you can substitute for extract but the flavour isn’t as powerful
• 3.5 gelatin leaves
• 215g gluten free digestive biscuits
• 100g butter

As I’ve said before in other recipes, vanilla paste is my go to winner! It has such a delicious flavour of the vanilla. It’s a little pricier but worth it in my opinion.

As for the strawberry purée, you can get it canned but if you can’t find it, you can easily make it with my recipe below.

Full fat cream cheese and double cream work best as well

Can I make this recipe dairy free?

You can of course make this recipe dairy free! Here’s the products I used to substitute the ingredients.

• Dairy free cream cheese such as Voilife
• Elmlea double cream to substitute the dairy double cream
• Stork hard block of margarine instead of butter
• Make sure your digestives are dairy free too.

So here it is! A delicious recipe you won’t regret making…

Print

Gluten free Strawberry Cheesecake

Wow, wow, wow! What a brilliant recipe made by my friend. And totally gluten free of course!

Course Dessert

Keyword strawberry, cream cheese, gluten free, no bake, biscuit

Prep Time 1 hour hour

Servings 12 servings

Author By Danielle

Equipment

• 1 20cm cake tin

Ingredients

FOR THE BASE

• 215 grams digestive biscuits gluten free if necessary
• 100 grams block butter

FOR THE CHEESECAKE

• 425 grams cream cheese
• 75 grams strawberry purée sieved
• 75 grams caster sugar
• 75 ml double cream
• 1 tsp vanilla paste can substitute with extract
• 3.5 leaves gelatin

FOR THE STRAWBERRY PUREE

• 75 g strawberries
• 1 tsp caster sugar
• 1 tsp lemon juice

Instructions

FOR THE STRAWBERRY PUREE

• To make the strawberry puree, wash the strawberries and remove the leaves and hulls.
• Cut them into half and put into a bowl with the caster sugar and lemon juice.
• Blitz together using a hand blender until it is smooth and sieve so the lumps are out. Set aside.

FOR THE CHEESECAKE

• Grease a 20cm round tin with a loose bottom with a small amount of butter.
• Crush the digestives in a sandwich bag and bash with a rolling pin. Make sure you don't over crush them until they go into a fine dust.
• Melt your butter either on the hob on a low heat or in a microwave in 10 second bursts and mix into the crushed digestives.
• Press the mixture firmly into the tin and refrigerate for atleast 30 minutes.
• Meanwhile, make the filling. Soak the gelatin leaves in cold water.
• Whisk the sugar, cream cheese and vanilla until light and fluffy.
• In a seperate bowl, whisk the double cream until light stiff peaks form.
• GENTLY heat the strawberry purée on the hob, you don't want this too hot.
• Dissolve the gelatin in the purée and whisk into the cream cheese using a hand whisk or spoon.
• Fold the whipped cream into the cream cheese mixture.
• Take out the cheesecake base and spoon the filling mixture on top and smooth. Place any decoration of your choice on top and place back in the fridge for 6 atleast hours.
• Serve chilled by itself or with a dollop of cream or ice cream on! Enjoy!

So thank you for reading this post! Feel free to rate and share my recipe it means a lot. And of course, I’d love to see your comments and any pictures!

You might also like

• Gluten Free Rhubarb & Custard Blondies

• Gluten free Victoria sponge

The post Gluten free Strawberry Cheesecake appeared first on Welcome to Rockhoppers Kitchen!.

My light and airy gluten free Viccie is an easy starter recipe for first time gluten free cake makers. It tastes exactly like cake with gluten but without the pains and illness that come with it.

Step by step instructions are below and a print button is at the top of the page if you prefer a paper version. Fed up with complicated recipes with no results? Stick with this recipe, trust me.

Shopping List:

So your shopping list will require a few ingredients, most of which you’ll likely have in your cupboard.

• 150g caster sugar
• 200g gluten free self raising flour
• 300g unsalted butter (200g for sponges, 100g for buttercream)
• 4 medium eggs
• 2 tbsp milk
• 1 tsp baking powder – ensure it’s gluten free
• 2 tsp vanilla extract or paste
• 1/4 tsp xantham gum – if your flour doesn’t already contain it
• strawberry or raspberry jam
• 150g icing sugar plus 1 tbsp extra for dusting

I like to use Doves Farm Freee self raising flour but any gluten free self raising would work. What I love about gluten free cakes as well is the flour seems lighter than wheat flour so the cakes come out fluffier! That’s in my personal opinion.

I find vanilla paste instead of extract an absolute game changer! I love the powerful flavour of the vanilla pod seeds which you don’t get with extract so much. It’s a little more pricey than extract but so worth it in my opinion! It’s available to buy in regular supermarkets.

Make sure your baking powder is gluten free. Most are but not all so it’s always best to check the labels before buying.

Can this be made dairy free?

Yes, this can definitely be made dairy free, just substitute the items below!

• The butter with dairy free block butter – Stork or Flora Plant Butter is a good option. Make sure it’s softened as the recipe states as well.
• The milk for plant based milk such as gluten free oat, tigernut (this isn’t a nut), seed or nut milks.

So here it is! My gluten free Victoria Sponge recipe…

So thanks for reading my recipe, let me know in the comments if you made it with a star rating! I would love to see how it works out with any pictures

You might also like

• Easy Gluten free Vanilla Cupcakes

• Gluten free Grapefruit Drizzle Loaf Cake

• Gluten free Lemon Drizzle Loaf Cake

• Gluten free Maple, Apple & Cinnamon Cake

The post Gluten free Victoria Sponge appeared first on Welcome to Rockhoppers Kitchen!.