Autumn Baking – Gluten free and Vegan

This Autumn I’ve been enjoying some homely baking and wanted to share some of the tasty vegan and gluten-free bakes I’ve been enjoying.

Blueberry and Maple Syrup Flapjack Slice
Rosemary and Salt Flatbread
Courgette and Sweet Potato Tart

Carob Syrup Crumble

Spring time is here so I’m starting to think about delicious light spring puddings. This carob syrup crumble with peach is super easy to bake and a very tasty vegan and gluten-free dessert.

Start by layering sliced peaches along the base of a baking dish. I’m using tinned peaches to save time and to make sure I don’t leave my tins too long.

Melt dairy free spread in a pan on a medium heat. I use Pure Soya as it is my favourite vegan alternative. Add a few tablespoons of carob syrup to the melted spread and stir through to mix. Carob syrup is an excellent alternative to honey and will both sweeten desserts and act as a binding agent.

Add gluten free oats to the syrup and melted spread mix and use this to top the peaches. Bake on 200° for approximately 20 minutes before serving warm and enjoying a tasty, peachy pudding.

Nectarine and Apricot, Honey Oat Crumble

As the weather gets slightly chillier I turn to comfort food to get me through. Nothing says comfort more than a hot fruity crumble.

A lot of gluten free crumble mixes and alternatives feel really heavy and gloopy so in this recipe I make my own with gluten free oats. 

I start by preparing my fruit. I’m using fresh apricots and nectarines so I can enjoy that last taste of summer. I chop 6 fresh apricots, first by chopping in half and removing the stone. Then I chop each half into 5 lengths. Apricots provide a great a vitamin boost which I’m counting on to make me feel tough as we move into flu season. They are high in vitamin C but also vitamin A and high in fibre and potassium. Making them a great healthy fruit. 

As with the apricots I chop 3 nectarines by first chopping in half and removing the stone and then slicing lengthways. Nectarines have a lower vitamin content than apricots but complement nicely as they are rich in B complex minerals. They also complement the apricots for taste too.

Then I make the honey oat crumble topping. Start by melting approximately 200g soya butter. I use the Pure soya butter as it is straightforward and doesn’t contain any unexpected ingredients. I melt the soya butter over a medium heat and when melted add 125g of honey. 

I’m in love with honey and so in awe of the many antioxidant and antibacterial properties it has. Eating local honey is said to protect against hayfever reactions and can be ussed in all kinds of healing. In this recipe I’m using a local Yorkshire forest honey and would like to say thanks to the Yorkshire forest bees for their hard work.

Once the honey and soya butter are melted slowly add gluten free oats. Neal’s Yard gluten free oats are a staple of my coeliac diet featuring in most of my mornings. I stir through 200g oats and mix thoroughly with the butter and honey. Place the fruit in an oven proof dish and then top with the oat mixture. Bake for 20 minutes in the oven at 200°.

Once cooked dish up and enjoy. I’m tucking into mine with a serving of soya cream. Perfect gluten free, lactose free comfort food.