Best Wicklewoods Sugar Free And Gluten Free Apricot Sponge Recipes
BABY FOOD: APRICOT CHICKEN (6 MONTHS +)
Found this on "Little Green Pouch" website...not sure if they are approved by the FDA, but seems harmless enough. Be sure to consult your Pediatrician before starting baby on new foods and watch for any signs of allergies. My Pediatrician said to give a new food 3-4 days to see if potential allergies may occur...
Provided by MixnVixn
Categories Toddler Friendly
Time 10m
Yield 12 ounces
Number Of Ingredients 3
Steps:
- Wash and pit apricots. Roughly chop. Chop chicken. Place in blender or food processor and puree. Slowly add liquid and puree until smooth. Continue adding liquid until desired consistency is achieved. For toddlers, leave chunkier.
Nutrition Facts : Calories 22.8, Fat 0.8, SaturatedFat 0.2, Cholesterol 8.8, Sodium 9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 3
GLUTEN FREE APPLE SPONGE
Make and share this Gluten Free Apple Sponge recipe from Food.com.
Provided by chefina
Categories Dessert
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
- To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
- Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
- Bake uncovered for about 25 minutes.
Nutrition Facts : Calories 228.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 87.3, Carbohydrate 51.4, Fiber 4.7, Sugar 35.6, Protein 3.4
WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)
These little sponges are great as the base for any gluten free trifle but can easily be served as an accompaniment to a light mousse or a sorbet. I use my own recipe for gluten free flour mix #438139, but any light gf blend will work and at a pinch just rice flour can be used.
Provided by WicklewoodWench
Categories Dessert
Time 15m
Yield 20 sponges
Number Of Ingredients 5
Steps:
- Preheat oven to 190c and line 2 baking sheets with parchment paper.
- Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
- Gently fold in the flour mix.
- Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
- Dust with caster sugar and bake for 6-8 mins until golden brown.
Nutrition Facts : Calories 23.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.6, Sodium 7.1, Carbohydrate 4.3, Sugar 4.3, Protein 0.6
GLUTEN FREE RUSTIC APRICOT SLICE
This rustic gluten free apricot recipe dishes up "a slice of the gluten free good life" without the sugar bomb. This is a little bit more fiddly and time consuming than most of my recipes, but is well worth the effort. Trust me, snouts far and wide unanimously agree - this recipe is a stunner.
 The first time I tasted this delectable treat, it was made and served to me by an eight year old. So it is literally child's play, and absolutely S'Blended! I will offer a disclaimer when enjoying this apricot delight: this recipe is so delicious; it can be a challenge stopping at one piece! **Read the whole recipe before starting. Start by soaking the apricots - they need an hour to soak. Then make the base and cook, and then the filling, and then the topping.
Provided by The Blender Girl
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 20
Steps:
- Base.
- Cream the butter and sweetener in a stand mixer or electric beater.
- Add in the egg and vanilla, and beat well.
- Fold in the sifted flours and coconut and mix well.
- Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
- Filling.
- Place the apricots in the water and stand for 1 hour.
- Put apricots and water in a saucepan and bring to the boil.
- Reduce heat and simmer for 10 minutes.
- Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
- Allow To Cool - Blend until smooth. Gently beat your egg and fold.
- Topping.
- Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
- Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
- Let stand to completely cool and it will harden slightly, making it easier to cut.
Nutrition Facts : Calories 373.2, Fat 21.2, SaturatedFat 13.6, Cholesterol 74.9, Sodium 178.7, Carbohydrate 43.1, Fiber 4, Sugar 21.1, Protein 5.4
DAIRY-FREE, SUGAR-FREE MANGO GELATO
The best birthday present I've had in recent years is my super cool gelato machine. We can have the best gelato ever in usually 30 minutes. No pre-freezing of bowls, no salt or ice required. And we can do it again after a 5 minute rest for the machine (about the time it takes to serve up, wash the bowl, and mix up more gelato). We also discovered that most of the best recipes are between 3-5 ingredients. Oh, and one IMPORTANT tip: You can swap sugar for almost any sugar substitute but generally you want to use HALF the amount of sugar substitute (xylitol, erythritol) for any frozen dessert. I don't know why but I picked that tip up when I did my initial recipe search and I can confirm that forgetting to half the sugar creates something mostly inedible.
Provided by alisaundre_8259944
Categories Ice Cream
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Peel mango and remove from the seed.
- Puree mango in a food processor. (We keep it chunky but blend as much as you want. ).
- Add all the other ingredients. (A splash of some complementary alcohol will keep the gelato from sticking to the freezer bowl but is entirely optional.).
- Scoop the mixture into the gelato bowl and turn it on.
- Gelato should be ready in about 20-30 minutes.
- Portion out the gelato and sprinkle the chocolate chips on top. (Well, some of us enjoy the chips. Others prefer their gelato without the distraction of chocolate.).
Nutrition Facts : Calories 181.6, Fat 6.3, SaturatedFat 5.8, Sodium 14.2, Carbohydrate 32, Fiber 1.4, Sugar 30.3, Protein 1.1
DEVONSHIRE CHOCOLATE SPONGE
This unusual cake has been a big hit with our guests here at 'Avalon'. It's not a large cake but it's rich and moist and the topping/filling is bittersweet. A chocolate cake more suited to adult taste - although my 2 year old great-nephew ate it with gusto and pronounced it, 'Yummmm!' Decorate it, if possible, with fresh edible flowers from your garden. I use violets. The recipe is from a book called 'Devonshire Flavour' which I bought whilst I was living in Devon in 1979 - and it's taken me this long to discover this terrific cake.
Provided by Kookaburra
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preset oven to 190C (375F).
- Grease two 18cm (7 inch) sponge tins.
- In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
- Add eggs and mix until combined.
- Into a separate bowl sieve flour, cocoa, baking powder and coffee.
- Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
- Beat until combined.
- Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
- When cooked, remove from oven and turn carefully onto racks to cool.
- Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
- Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
- With electric beaters, cream the ingredients (this won't take very long).
- Cover and place topping/filling into the refrigerator until cake is completely cool.
- Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
- When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
- Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Nutrition Facts : Calories 414.7, Fat 25.7, SaturatedFat 5.2, Cholesterol 72.6, Sodium 362.3, Carbohydrate 42.7, Fiber 1.8, Sugar 22.4, Protein 5.7
WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE
This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.
Provided by WicklewoodWench
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak your dried apricots overnight in the 500ml of water.
- Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
- Pour the apricots and water into a large saucepan and bring to the boil.
- Gently simmer for 10 minutes.
- Remove from the heat and liquidise.
- Beat butter, eggs and honey into the apricots.
- Sieve in the flour and mix well.
- Spoon into a greased cake tin and bake for 25-30 minutes.
- Remove from cake tin, transfer to a cooling rack and make frosting.
- In a large bowl, beat together the butter, vanilla and cream cheese.
- Add the sweetener a cup at a time and mix until blended.
- When the cake is thoroughly cooled, top with cream cheese frosting.
Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3
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