Baking from The Intolerant Gourmet: An Office Taste Test

Saturday 23 November 2013 by

It’s been a busy, tough week for us office folk, and I knew exactly what we needed to cheer us up.

So on Wednesday night, I gathered together the troops (ingredients) and rallied them to make some yummy treats.

Baking ingredients

I’m not the only gluten intolerant in the office, and we both find it hard to get good cake. The Intolerant Gourmet is my go-to blog for tasty, easy, beautiful recipes. Pippa Hendrick is a blogger (and now author) who offers “delicious, allergy-friendly recipes for everyone”. From smoothies to curries, cakes to salad, you can find whatever you want on her site (or in her book). My hero-recipe (the one I always whip up in a hurry and is always a hit) is her carrot and gingerbread squares with lemon icing.

Lemon loaf cake, Gluten free, Baking, The Intolerant Gourmet, Apricot glaze

I decided to try a couple of new recipes for the office, and first up was the lemon loaf cake.

Essentially a lemon drizzle with a sweet apricot topping, it’s dead easy to make and eye-wateringly yummy. You can get the full recipe on her blog (follow the link above), but it’s also easily adaptable if you don’t want to go all-out on the intolerance stuff.

Lemon loaf cake, Apricot glaze, The Intolerant Gourmet, Baking

I used plain old margarine and caster sugar instead of the replacements, and popped a couple of eggs in instead of the flaxseed and xanthan gum.

Cream together the marg and caster sugar, then add your other ingredients and combine until it looks like a pale cake mix. Add to a loaf tin and pop in the pre-heated oven (180°) until it’s cooked through – stick a knife in the centre and when it comes away clean, you’re ready! Pippa recommends 35-40 minutes, but I found mine took a bit longer (about 10 minutes more), which gave it the dark golden top.

Lemon loaf cake, Apricot glaze, The Intolerant Gourmet, Baking,

Leave it to cool, and then add your apricot topping; add the lemon and apricot jam to a saucepan and bring to the boil. Leave it to simmer, and then spoon over the cooled cake. Leave for at least ten minutes (so it’s totally cool) before serving.

Next up I picked the peanut butter and chocolate cookies – how could I not!? Peanut butter and chocolate have to rate pretty highly on my favourite foods.

Peanut butter and chocolate cookies, The Intolerant Gourmet, Gluten free, Baking

This was even simpler to make – stir in all the ingredients until they combine in to a ball, then spoon them on to a lined baking tray. Use a fork to flatten them a bit (I kept mine quite thick), then pop them in an oven (175°) for 12-15 minutes. Mine took 12 minutes to reach the golden colour.

When you take them out to cool, as Pippa says, don’t panic! They’re going to be soft until they’ve cooled, so no messing with them.

Peanut butter and chocolate cookies, Gluten free, Baking, The Intolerant Gourmet

I genuinely regretted not making more cookies – I’d have happily eaten an entire batch to myself.

Pippa’s blog is wonderful in so many ways – these meals feel good for you (colourful and nutritious ingredients), taste delicious, and are so easy to make. So many of her recipes have become household staples – not least the cakes. When I first served the carrot and gingerbread squares to Dad, he didn’t even realise they were gluten free!

And as for my taste testers in the office?

I think they approved…

The Intolerant Gourmet, Baking, Lemon loaf cake, Peanut butter and chocolate cookies

Related Posts

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *