Gluten-free lemon drizzle cake and nutty chocolate chip biscuits

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Gluten-free lemon drizzle cake

Ingredients

For the cake:

  • 225g butter
  • 150g caster sugar
  • 4 eggs
  • 100g brown rice flour
  • 65g buckwheat flour
  • 25g coconut flour
  • 20g chickpea flour
  • 15g quinoa flour
  • 3 tsp baking powder
  • 1 lemon, zested

For the drizzle:

  • 1½ lemons, juiced
  • 85g caster sugar

Method

  1. Preheat oven to 180C/160C fan/gas mark 4.
  2. Beat together the butter and sugar until creamy. Add the eggs one at a time, slowly mixing through.
  3. Sift in the flours and baking powder, then add the lemon zest, 
    and mix well until combined.
  4. Line a loaf tin with greaseproof paper, then spoon in the mixture. Bake for 45-50 mins.
  5. While the cake is cooling in its tin, make the drizzle by mixing the lemon juice with the sugar.
  6. Prick the warm cake all over, and pour over the drizzle. Leave in the container until cool.

Gluten-free nutty chocolate chip biscuits

Ingredients

  • 200g nut butter (almond or peanut)
  • 200g brown rice flour
  • 100g brown sugar
  • 2 small eggs, beaten
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 125g dark chocolate

Method

  1. Preheat oven to 180C/160C fan/gas mark 4.
  2. Roughly chop the dark chocolate into small shards.
  3. Cut the butter into small cubes, and mix with the nut butter until smooth and creamy.
  4. Mix in the sugar well.
  5. Add the eggs and vanilla extract and stir briefly.
  6. Sieve the rest of the dry ingredients into a separate bowl (flour, salt, bicarbonate of soda), and mix.
  7. Gradually add the dry ingredients to the wet mixture, and stir in thoroughly.
  8. Stir in the dark chocolate.
  9. Grease two baking trays.
  10. Roll and pat mixture into approximately 15 large biscuits. Bake for 15 mins.

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