Prewett’s launch Gorgeously Gluten Free White Chocolate & Cranberry Cookies

The Prewett’s ‘Gorgeously Gluten Free’ range has been boosted by the launch of White Chocolate & Cranberry Cookies in a move that will be welcomed by consumers in the free-from sector looking for great tasting biscuits.

These all-butter cookies crammed with white chocolate chunks and sweet cranberries will complement the award winning Prewett’s Gorgeously Gluten Free range.

Prewett’s Gorgeously Gluten Free White Chocolate & Cranberry Cookies will be launched into Waitrose on 10 April.

David Wood, business improvement director for Northumbrian Fine Foods, who own Prewett’s, said: “We are delighted to have added Prewett’s Gorgeously Gluten Free White Chocolate & Cranberry Cookies to our range.

“We are confident that these great tasting and high quality cookies will be well received by discerning consumers in the free-from sector.”

As well as the new White Chocolate & Cranberry Cookies, the Gorgeously Gluten Free range includes the award winning Spicy Dark Chocolate & Ginger Ginger Cookies*, Rich Triple Chocolate Cookies and Chewy Oat & Raisin Cookies.

Prewett’s scoops prestigious Gold FreeFrom Food Award

Prewett’s scoops prestigious Gold FreeFrom Food Award

Prewett’s Chocoful has scooped a prestigious Gold ‘FreeFrom Food Award’ in recognition of its great taste and quality.

Chocoful, a gluten free and individually wrapped chocolate coated biscuit bar, won Gold in the ‘Tea Time’ category of the awards at a glittering event in London on 28 March hosted by celebrity chef Antony Worral Thompson. Prewett’s Rich Triple Chocolate Cookies was also a finalist in the same category.

The Chocoful biscuit bar features eye-catching packaging that focuses on the quality of the product, which is stocked by Sainsbury’s and Morrisons.

David Wood, business improvement director for NFF, said: ““We are delighted that the product innovation behind our great tasting Chocoful has been recognised with this Gold award.”

The FreeFrom Food Awards are now in their 10th year and are the industry’s only dedicated awards in the ‘free-from’ food sector.

 

Pennie Prewett – Gluten-Free Chocolate Orange & Walnut Slab Recipe

Pennie Prewett here with a simple recipe for you to make this weekend!

I really love this recipe, it’s so indulgent that even a small amount can satisfy the sweetest tooth. It’s really simple to make too with ingredients available in any major supermarket.

When I’m baking I don’t tend to use expensive chocolate, Most of the retailers sell value chocolate at around 30p which is decent quality and in this recipe the butter and cream make up for anything lacking in the chocolate anyway. Saying that, using a higher quality chocolate will only make this more indulgent.

The Orange Oil was bought from Morrison’s, they have a really nice range of Signature flavours which are really high quality and go a long way.

Gluten Free Chocolate Orange & Walnut Slab

Serves; 8-10

Ingredients

  • 1 packet of Prewett’s Gluten Free Digestives (150g)
  • 25g Chopped Walnuts
  • The zest of 1 Orange
  • 10g of Cocoa Powder
  • 100g Salted Butter
  • 400g Dark chocolate
  • 50g Double Cream
  • 2 drops of Orange Oil

Method

  1. Line a small baking tray with baking parchment.
  2. In a large bowl break the Digestives into quarters (doesn’t matter if some are bigger or smaller) add the Chopped Walnuts, Cocoa Powder and Orange Zest.
  3. Put this to one side.
  4. Melt the butter in a pan on a low heat making sure it doesn’t burn. While the butter is melting break up the chocolate into small pieces, this way it will melt quicker and prevent the chocolate in the pan burning.
  5. Once the butter has melted take the pan from the heat and add the broken chocolate stirring continuously.
  6. If the chocolate is not melting, put the pan back on the hob on a very low heat for a couple of seconds no more, stir until all of the chocolate has melted.
  7. Add 50g of Double Cream to the chocolate mixture, put this back on a low heat stirring again continuously until the mix appears thick and glossy.
  8. Add the chocolate mix quickly to the biscuits and stir until combined.
  9. Spread this out onto the baking tray and place in the fridge for a couple of hours or until the chocolate is set.
  10. Make a cup of tea, sit back and enjoy…

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree. And make sure to keep an eye out for future delicious recipes.

Pennie Prewett’s Gluten Free White Chocolate, Raspberry & Coconut Blondie

Spring is upon us, it’s Easter and everyone has finally given up on their January diets so this recipe is totally acceptable. Very indulgent (I promise my next recipe will be healthier) and perfect for an Easter treat if you are bored of Chocolate Eggs already. For anyone who is a little confused as to what a Blondie actually is, it’s a White Chocolate Brownie.

Although this recipe is quite heavy on the butter and chocolate, the raspberries make it quite light and add a sharpness that stops it being too much. Again all of my ingredients are available in all major supermarkets. Be careful to buy Plain Gluten Free flour, the first time I made this I accidentally used Self Raising, and a volcanic eruption happened in my oven… lesson learnt. Don’t worry if it seems greasy when you take this out of the oven, it’s best to leave to cool before enjoying.

I hope that you enjoy this Easter bake as much as I did.

Gluten Free White Chocolate, Raspberry & Coconut Blondie

Serves 8-10

Ingredients

  • 60g Salted Butter
  • 120g White Chocolate Chunks
  • 50g Rapeseed (vegetable) Oil
  • 250g Caster Sugar
  • 90g Doves Farm Gluten Free Plain Flour
  • 25g Desiccated Coconut
  • 100g chopped White Chocolate or White Chocolate Chunks
  • 2g Salt
  • 2 medium eggs
  • 10-15 frozen raspberries

Method

  1. Line a small baking tray with baking parchment
  2. In a large bowl weigh out the caster sugar, put this to one side
  3. In a medium pan melt the butter and oil together over a low heat
  4. Once all of the butter has melted take the pan off the hob and add the white chocolate, mixing vigorously until all of the chocolate has melted
  5. Add this to the sugar, it’s best when it’s still hot as this dissolves the sugar meaning you won’t get any granules on the top of your Blondie once it’s baked
  6. Mix together the 2 eggs and add them to the mixture
  7. Sift in the flour, add the desiccated coconut and the white chocolate chunks
  8. Mix together and spread out onto the baking tray
  9. Once this is spread over the tray place the frozen raspberries on top spreading them out evenly and pushing them down slightly into the mixture
  10. Place this on to the middle shelf of the oven at 160 degrees in a fan oven and 180 degrees in a standard oven and bake for 35 to 40 minutes
  11. Please be aware that the Blondie will be very hot when it comes out of the oven so take caution
  12. You know it’s ready when you can place a knife in and it comes out clean and the top of the Blondie is mid to golden brown
  13. Leave to cool for a few hours
  14. Put the Easter Eggs away, sit back and enjoy…

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree

Pennie Prewett’s Fully Loaded Flapjack

This week marks Coeliac Awareness week and here is a recipe that is good for all the family and perfect for lunchboxes for a sweet treat during the day.

The addition of the seeds helps to balance out the sweetness of the caramel and make it a little bit healthier with plenty of nutrients for when you need a pick me up during a long day.

I hope that you find this recipe nice and easy for those times midweek when you need a healthier treat.

 

Gluten Free Fully Loaded Flapjack

Serves 8-10

Ingredients

  • 120g Butter
  • 40g Vegetable Oil
  • 80g Granulated Sugar
  • 65g Golden syrup
  • 80g Condensed Milk
  • 220g Gluten Free Oats
  • 1/4 tsp salt
  • For the Caramel
  • 150g Butter
  • 100g Golden Syrup
  • 1 tin of Condensed milk
  • For the Topping
  • 45g Sunflower seeds
  • 45g Pumpkin Seeds
  • 50g Dark Chocolate Chips

Method

  1. Line a small baking tray with baking parchment.
  2. In a microwavable bowl melt the butter, vegetable oil, sugar, golden syrup and condensed milk.
  3. While this is melting weigh out the GF oats and salt.
  4. Add the melted syrups and combine with a wooden spoon until all of the wets have been mixed into the oats, try not to over mix, GF oats are very absorbent so you end up with a dry flapjack.
  5. Spread the mixture onto a baking tray and bake at 180 degrees for 10-12 minutes until the flapjack is golden in colour.
  6. Once baked leave to one side to cool and make the caramel.
  7. Add to a pan all of the caramel ingredients, bring to the boil then turn the heat down and simmer until the mixture turns golden in colour and thickens, make sure you keep stirring this as it can easily burn.
  8. Spread this out onto the cooled flapjack and add the toppings, chocolate and seeds.
  9. Leave in the fridge to set for an hour, slice and enjoy.

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page, @Prewetts1872 on Twitter or tag us on instagram @prewettsglutenfree. Also, send us your own gluten free recipes as part of our competition for Coeliac Awareness week on our social media pages.

Gluten Free Chocolate and Raspberry Muffins

This is a really simple recipe. Due to the oil in the recipe the muffins stay moist for a while and the raspberries also help with this. Again, I don’t go all out with expensive chocolate and use frozen raspberries as they are cheaper than fresh but just as nice and a little more tart which is perfect to make sure you still taste them through the richness of the chocolate…

To make this recipe dairy free, replace the milk with almond or coconut Milk, both available at all good supermarkets. Then replace the chocolate chunks with dairy free ones and remove the ganache and replace with chocolate icing, made using cocoa powder, icing sugar and water.

Gluten Free Chocolate and Raspberry Muffins

Serves 10-12

Ingredients

  • 200g Gluten Free Plain Flour (I use Doves Farm)
  • 350g Caster Sugar
  • 80g Cocoa Powder
  • 1 ½ tsp Baking Powder (check that this is GF)
  • 1 ½ tsp of Bicarbonate Soda
  • 2 Eggs
  • 250ml Milk
  • 125ml Vegetable Oil
  • 2 drops of Vanilla Extract
  • 100g Frozen Raspberries (some extra for topping)
  • 150g Dark Chocolate Chunks
  • For the Chocolate Ganache
  • 100g Plain Chocolate
  • 100ml Double Cream

Method

  1. Fill 2 Muffin trays with Cases, (I like to use Tulip cases) (see photo) as they look really nice
  2. In a large bowl sift the Flour, Cocoa Powder, and Baking Powders and put this to one side
  3. Mix the eggs and oil and slowly add this to the dry ingredients to form a paste, continuously stirring and adding the rest
  4. Measure out the milk and add this to the rest of the mixture
  5. Add the chocolate and frozen raspberries
  6. Divide the mixture between 10-12 muffin cases
  7. Bake in a fan assisted oven at 200 degrees for 10-15 minutes, increase the temperature to 220 degrees if you do not have a fan assisted oven.
  8. Once the muffins have baked and cooled, make the ganache
  9. In a pan heat up the cream but do not boil; once warm add the chocolate, stirring continuously. Take off the heat and stir until all of the chocolate has melted and the mix has thickened and become glossy
  10. Drizzle this onto your muffins and place some more raspberries on top of each muffin
  11. Invite your friends round for a cuppa and enjoy these delicious gluten free treats

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree

Spiced Pineapple Upside Down Cake

Deliciously moist spiced Pineapple Cake, the perfect summer party bake. This recipe is based on Nigella Lawson’s Polenta Cake which I absolutely love. It’s so moist and buttery. I have added the spiced pineapple to add another flavour to the cake.

 

Ingredients

  • 1 tin of pineapple rings
  • 50g dark brown sugar
  • 250g softened butter
  • 200g caster sugar
  • 3 eggs
  • 100g polenta
  • 200g ground almonds
  • 1 ½ tsp baking powder (Make sure this is gluten free)
  • 1 tsp ground cardamom
  • 1 tsp ground mixed spice

 

Method

  • Line a 9 inch cake tin with baking parchment.
  • In the bottom of the tin place the pineapple rings, then top with small knobs of butter (around 50g). Then Sprinkle with  50g of dark brown sugar.
  • In a mixing bowl combine the left over butter and caster sugar until soft and fluffy.
  • Beat in the eggs one at a time.
  • Then mix in the ground almonds, polenta, baking powder, cardamom and mixed spice.
  • Spread this into the cake tin and bake at 180 degrees for around 45-50 minutes or until you can put a knife into the cake and it comes out clean.

Leave to cool, turn out and enjoy!

Pennie x

 

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

Gluten, Wheat and Milk Free Black Bean Brownies

These are my absolute favourite! I am forever looking for ways to make cake healthy. I know what you are thinking… but it can be done and here is the perfect example.

These black bean brownies are free from wheat, gluten and milk although they do contain egg.

Beautifully moist and so delicious, you don’t need to feel guilty eating these that’s for sure. Packed with fibre from the dates and black beans and a good source of protein due to the ground almonds.

I was so pleased with how this recipe turned out, I make these on a weekly basis and enjoy them after lunch!

 

Ingredients

  • 1 tin of black beans (drained)
  • 300g stoned dates (soft are the best)
  • 80g Cocoa Powder
  • 50g Coconut Oil (you can buy this in B&M at around the same price as butter gram for gram)
  • 100g ground almonds
  • 3 eggs
  • Flaked Almonds

 

Method

  • In a good blender combine the dates, black beans and cocoa powder until it is nearly completely smooth – this may take a little while.
  • Add the eggs and blend again.
  • Melt the coconut oil in the microwave and add along with the ground almonds. Blend until combined and then spread this mix onto a small baking tray, sprinkle with flaked almonds and bake at 180 degrees for 30 minutes.
  • This may initially seem a little dry but is will moisten up once left overnight. These will last about 3-4 days in an airtight container or you could freeze them.

 

Pennie x

 

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

Lemon Curd Victoria Sandwich Cake

This recipe comes from one of our Facebook followers, Lorna Astley who entered a competition during Coeliac Awareness Week by sending in her favourite free from recipe.

It really caught my eye as it is a nice twist on a classic Victoria Sponge and is perfect for the summer to enjoy with a nice cup of tea on a balmy evening.

Ingredients

  • 220g gluten-free self-raising flour
  • 220g caster sugar
  • 220g vitality dairy free margarine
  • 4 eggs
  • ½ teaspoon vanilla essence or extract

For the Icing

  • 280g icing sugar (for the icing)
  • 140g butter (for the icing)
  • 1-2 tbsp milk or water (for the icing)

Lemon Curd

Method

  1. Line 2 tins with parchment
  2. Mix together the margarine and sugar
  3. Beat in the eggs with a little flour and then fold in the remaining flour
  4. Pour mixture evenly into 2 baking tins
  5. Bake for 22 mins at 170 degrees
  6. Cool fully and then remove from the tins
  7. Spread butter icing on one side and lemon curd on the other and put together
  8. Decorate with edible flowers or butterflies
  9. Serve with a cup of tea – delicious

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

Gluten free Rocky Road bars

This delicious Rocky Road is so sweet and indulgent. I think our digestives are so versatile and great for using in these types of recipes. This one is great for kids and they will never be able to tell that its gluten free, which is always a bonus.

Marshmallows can be added to the top when the mixture is still wet. Sometimes I also like to coat the top in chocolate to make it even more indulgent.

To make this dairy free try replacing the butter for coconut oil and using dairy free chocolate. My favourite is Moo Free.

Ingredients

  • 160g Dark Chocolate
  • 160g Milk Chocolate
  • 120g Butter
  • 40g Golden Syrup
  • 100g Sultanas
  • 2g Salt
  • 200g Prewetts Gluten Free Digestive Biscuits
  • 170g Glace Cherries
  • Icing sugar to dust

Method

  • Line a small baking tray with baking parchment
  • In a large bowl crush the biscuits until you have some crumbs and some pieces that are about a quarter of a digestive in size, mix this with the glace cherries, sultanas, and salt.
  • In a microwavable dish add the butter, chocolate and Golden Syrup and place in the microwave until completely melted. Its best to do this in 30 second blasts so the chocolate doesn’t burn, stir after every 30 seconds.
  • Add the melted mix to the dry mix and stir until completely mixed in.
  • Add this tho the baking tray and refrigerate for at least 2 hours or until it is set.
  • Dust with icing sugar
  • Cut into chunks and serve smiley

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree