White oven bread loaf

White oven bread loaf

White oven bread loaf Nothing beats the smell of freshly baked bread. This deliciously soft, yet crunchy loaf can be enjoyed with just a spread of butter or accompanied with your favourite sandwich fillings. Preparation time: 50-65 minutes Cooking time: 30 minutes Ingredients: 500g Schär Mix It! Universal 2tsp dried yeast 1tsp salt 1tbsp skimmed milk powder 1½tbsp sunflower oil 425ml hand-hot water Method: 1. Place the Schär Mix It! Universal into a large bowl; add the yeast, salt and milk powder. Using a metal spoon, mix together well. 2. Add the oil and mix into the dry ingredients with a fork. Add the hand-hot water (1/3rd boiling, 2/3rds cold) and beat together with a wooden spoon until all the ingredients are combined and the mixture is smooth. Be careful not to over-beat. 3. Spoon the mixture into an oiled tin. Cover with lightly oiled clingfilm and place in a warm place for 45 minutes or until the dough has risen nearly level to the top of the tin. 4. Pre-heat the oven to 200 /180 C Fan/Gas Mark 6. Once the oven has reached the desired temperature bake the dough for 40 minutes. 5. Leave to stand in the tin for 2 minutes, then remove and allow to cool on a wire rack. Remember: Home-baked bread is at its best on the first day. We recommend freezing what you don t eat once the bread has cooled. Freeze for up to 1 month. Note: For best results, use an oiled loaf tin that measures approx. 18.5 cm x 11.5 cm x 8.8 cm. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Italian Style Flatbread

Italian Style Flatbread This tasty flat bread is perfect served alongside pasta dishes or on its own as a starter with olive oil and balsamic vinegar. Preparation time: 65 minutes Cooking time: 25-30 minutes ingredients For the bread 375g Schär Mix It! Universal 1½tsp dried yeast ½tsp salt 1tbsp skimmed milk powder 1tbsp (mild) olive oil 350ml hand-hot water For the filling 1tbsp olive oil 1 medium red onion 1 medium red or yellow pepper 6 tomatoes 8 green olives, chopped or sliced 4 stalks of oregano leaves Method: 1. Lightly fry the peeled and sliced red onion and peppers in a frying pan to soften. 2. Combine the Schär Mix It! Universal, yeast, salt and skimmed milk powder together in a bowl. Add the oil and hand-hot water (1/3rd boiling, 2/3rds cold) and stir to make a smooth, stiff batter. 3. Place half the batter into an oiled tin, layer on the red onion and peppers and sprinkle over half the oregano. Spoon over the remaining batter and top with the remaining filling ingredients. Cover with oiled clingfilm. 4. Leave to prove in a warm place for 45 minutes or until the mixture has risen by half. 5. Pre-heat the oven to 200 /180 C Fan/Gas Mark 6. 6. Remove the film, drizzle with a little more olive oil and bake in the pre-heated oven for 25-30 minutes. 7. Once cool, store in an airtight container in a cool place for up to 3 days. For best results, warm before eating. Note: Use 1 small roasting tin or square 20cm tin, greased. Baking parchment can be used if desired. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Pancakes

pancakes Pancakes are a quick and tasty treat that can be enjoyed all year round, so why wait until Pancake Day? Delicious sprinkled with sugar and a good squeeze of lemon juice. Preparation time: 15 minutes Cooking time: 15-20 minutes Servings: 7 pancakes Ingredients: 100g Schär Mix It! Universal 1 pinch of salt 2 medium eggs 200ml semi-skimmed milk 50ml water A little bit of vegetable oil for frying Method: 1. Combine the Schär Mix It! Universal and salt in a bowl. 2. Beat in the eggs and half the milk until well combined. Gradually whisk in the remaining milk and water and then leave to stand for 10 minutes. 3. Lightly coat the base of a 20-23cm frying pan with the oil and place over a moderate heat. 4. When the pan is hot, pour in enough batter to thinly cover the base. Cook over the heat until the pancake is set and moves freely in the pan. Flip the pancake and cook on the reverse side until golden. Repeat with the remaining mixture. 5. Serve with a sprinkle of caster sugar and a good squeeze of lemon juice. To serve Caster sugar Lemon juice @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Cherry Berry Muffins

Cherry Berry Muffins Everyone loves muffins. In this recipe, the blueberries are stirred into the mixture to keep these tasty muffins moist while the cherry preserve makes them burst with flavour. Preparation time: 15 minutes Cooking time: 20-25 minutes Servings: 8-9 muffins ingredients For the muffins 250g Schär Mix It! Universal 2tsp gluten free baking powder ½tsp mixed spice 115g light brown sugar 75g blueberries 85g unsalted butter 115g 3.5% fat natural yoghurt 2 medium eggs 85g cherry preserve For sprinkling Demerara sugar For the topping 100g butter at room temperature 250g icing sugar 1tbsp milk ½tsp lemon extract 1tsp cherry preserve Method: 1. Pre-heat the oven to 190 /170 C Fan/Gas Mark 5. Put 8-9 paper muffin cases in a muffin tray. 2. Sieve the Schär Mix It! Universal, baking powder and mixed spice into a bowl, stir in the sugar and blueberries (cut large blueberries in half). 3. Melt the butter over a low heat and leave to cool in a bowl before beating together with the yoghurt and egg. Add the cherry preserve and stir until all the ingredients are mixed together. 4. Add the yoghurt mixture to the flour mix and carefully fold in. Do not over mix. 5. Place 2 dessert spoons of the mixture into each muffin case. Sprinkle with demerara sugar and bake in the pre-heated oven for approximately 25 minutes, or until golden brown. 6. Leave in the tin for 5 minutes before transferring to a cooling rack. The muffins are delicious served warm or left to cool. 7. If you wish to decorate the muffins, beat the butter and icing sugar together in a bowl; add the milk to soften slightly. Divide the mixture in two and add lemon extract to half and cherry preserve to the other half. Place each mixture into piping bags and ice in swirls to create a two tone buttercream blend on top. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Carrot Cake

Carrot Cake This recipe makes the most deliciously moist carrot cake no one will believe it is gluten free! Preparation time: 60 minutes Cooking time: 75-90 minutes Servings: 8 ingredients: For the cake: 300g Schär Mix It! Universal 100g cooking apples; peeled, cored and sliced 250g carrots, grated 85g raisins 4tbsp orange juice (save zest for icing) 200g brown or Muscavado sugar 2tsp gluten free baking power 1tsp baking soda 2tsp mixed spice 50g pecans, roughly chopped 175ml sunflower oil 4 eggs, beaten For the icing: 115g full fat cream cheese 50g butter 300g icing sugar The zest of one orange For the decorations Pecan or walnut halves Sugar carrots Crushed Brazil nuts Method: 1. Pre-heat the oven to 170 /150 C Fan/Gas Mark 3. 2. Place the sliced apple, carrot, raisins and orange juice in a large dish. Cover and microwave for 4 minutes to soften the apple and carrot. Mash lightly with a fork and allow to cool. 3. Place all the dry ingredients in a large bowl. In a separate bowl, beat together the oil and eggs and then add to the dry ingredients along with the cooled carrot mixture. Beat together with a wooden spoon. 4. Pour into a lightly buttered tin, which has been baselined with baking parchment (we recommend a round, 20cm wide tin). Bake for approximately 1¼-1½ hours, or until the cake is firm to the touch and golden. Once removed from the oven, let the cake cool in the tin. 5. Beat the icing ingredients together and spread onto the cake top and sides or cut in half and spread in the middle and on top. Decorate with pecan or walnut halves, crushed nuts and sugar carrots. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Victoria Sponge cake

Victoria Sponge cake Afternoon tea isn t complete without a traditional Victoria sponge. Why not decorate with buttercream and seasonal berries to give it that extra wow factor. Preparation time: 10 minutes Cooking time: 30 minutes Servings: 8 ingredients: For the cake: 325g Schär Mix It! Universal 4tsp gluten free baking powder 220g butter at room temperature 220g caster sugar 4 large eggs, beaten 3tbsp milk 1½tsp vanilla extract For the filling: 4tbsp strawberry jam 400g icing sugar 1tsp vanilla extract 150g butter at room temperature 1-2tbsp milk For the decoration: Buttercream Fresh berries Method: 1. Pre-heat the oven to 170 /150 C Fan/Gas Mark 3. 2. Place the butter and caster sugar into a mixing bowl and beat well for 1-2 minutes, until the mixture is light and pale. 3. Add the remaining ingredients and whisk for a further 2 minutes. 4. Place the mixture into two round 20cm cake tins that have been greased and base-lined with baking parchment. 5. Bake in the pre-heated oven for 30 minutes, or until the cakes spring back when lightly touched. 6. Leave in the tins until the sponge has cooled before turning out onto a cooling rack. 7. Meanwhile, make the buttercream. Place the butter and half of the icing sugar into a mixing bowl and beat with an electric mixer until smooth. Add the remaining icing sugar, milk and vanilla extract and whisk for a further 2 minutes until smooth. 8. Sandwich together the sponge with a layer of strawberry jam and buttercream. 9. To decorate the top: Pipe with buttercream and add fresh fruit for extra colour. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Plum Frangipane tart

Plum Frangipane tart This is an absolutely delicious dessert. Apples can be used instead of plums depending on the season. Preparation time: 40 minutes Cooking time: 40-45 minutes Servings: 8 ingredients: For the pastry: 200g Schär Mix It! Universal 15g caster sugar 100g butter 1 medium egg, beaten 1-2tbsp cold water For the filling: 110g butter at room temperature 110g caster sugar 2 large eggs, beaten 100g ground almonds 25g Schär Mix It! Universal ½tsp almond extract 4-5 plums, skinned finishing touches 50g apricot jam A little bit of lemon juice Method: 1. Pre-heat the oven to 190 /170 C Fan/Gas Mark 5. 2. To make the pastry: Place the Schär Mix It! Universal and caster sugar in a bowl, cut the butter pieces into cubes and rub into the mix. Make a well in the centre and add the beaten egg and water and stir with a round bladed knife to combine. Then bring the mixture together into a ball. 3. Chill the pastry for 20 minutes. Dust the work surface with Schär Mix It! Universal and knead the pastry for 1-2 minutes until pliable. Roll out into a circle to fit the base and edges of a 23cm loose bottomed flan dish, chill while you make the frangipane filling. 4. Beat the butter and sugar together in a large mixing bowl; gradually add the eggs, beating well after each addition. Add the almond extract, stir in the ground almonds and Schär Mix It! Universal. Pour the frangipane over the pastry base, spreading it evenly. 5. Halve the plums and remove the stones, slice them into thin slices and arrange over the frangipane, ensuring the plum slices slightly overlap one another. 6. Place in the pre-heated oven and cook for 30 minutes until the frangipane is set. Take out of the oven and sprinkle caster sugar over the plums. Put back into the oven and continue cooking for a further 10-15 minutes. 7. Once the cake has cooled, remove from the tin and place onto a baking sheet. Before serving, spread the apricot jam (add a little lemon juice if the jam is very dense) over the plums to glaze. The tart is best served warm with cream or Greek yoghurt. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Chocolate O s cake

Chocolate O s cake Impress your guests with this spectacular chocolate cake. A delicious cake people won t even know is gluten free! Preparation time: 10 minutes Cooking time: 30 minutes Servings: 8 ingredients: For the sponge: 400g Schär Mix It! Universal 90g cocoa powder 6tsp gluten free baking powder 300g butter at room temperature 330g caster sugar 6 large eggs, beaten 4½tbsp milk 2½tsp vanilla extra For the filling: 500g butter at room temperature 1.2kg icing sugar 1tsp vanilla extract 4tbsp milk 150g dark chocolate 75g cocoa powder For the decorations: 1 packet of Chocolate O s Your choice of other Schär biscuits Method: 1. Pre-heat the oven to 170 /150 C Fan/Gas Mark 3 2. Place the butter and caster sugar into a mixing bowl and beat well for 1-2 minutes using an electric mixer, until the mixture is light and pale. 3. Add the remaining sponge ingredients and mix for a further 2 minutes. 4. Place into two round 20cm cake tins that have been greased and base-lined with baking parchment 5. Bake in the pre-heated oven for 30 minutes, or until the cakes spring back when lightly touched. 6. Leave in the tins until the sponge has cooled before turning out onto a cooling rack. 7. To make the buttercream and decorate: Beat together the butter, icing sugar, vanilla extract and milk until soft. Place 2 generous tablespoons of mixture in one bowl and 4 into another (the smaller amount for the cake topping and the rest for the cake filling). 8. Crumble 4 Chocolate O s into the buttercream to make the filling. Spread evenly between the sponge layers 9. Melt the chocolate in a small bowl over a pan of hot water or carefully melt in a microwave. 10. Pour the chocolate into the remaining buttercream and mix well. Add more milk if necessary to achieve a soft consistency. Spread this over the top and sides of the cake. 11. Decorate the top of the cake with your choice of Schär biscuits. 12. 16-17 Chocolate O s are required to decorate the base of the cake. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Cheese and Sundried Tomato Muffins

Cheese and Sundried Tomato Muffins These savoury muffins are perfect for breakfast or brunch. Sprinkle parmesan on top for added cheesy flavour. Preparation time: 15 minutes Cooking time: 25 minutes Servings: 9 muffins Ingredients: 225g Schär Mix It! Universal 1tbsp gluten free baking powder 1tsp mixed herbs, dried 100g matured cheddar cheese, grated 50g sundried tomatoes, chopped 85g salted butter 115g 3.5% fat natural yoghurt 2 medium eggs Parmesan cheese, grated, for sprinkling Method: 1. Pre-heat the oven to 190 /170 C Fan/Gas Mark 5. Put 9 muffin cases in a muffin tray. 2. Sieve the Schär Mix It! Universal and baking powder into a bowl, stir in the mixed herbs, grated cheddar cheese and chopped sundried tomatoes. 3. Melt the butter, and then lightly beat it together with the yoghurt and eggs. Stir until all the ingredients are mixed together. 4. Add the yoghurt mixture to the flour mix and carefully fold in. Do not over mix. 5. Place 2 dessert spoons of mixture into each of the cases. Sprinkle with parmesan cheese. Bake in the pre-heated oven for approximately 25 minutes until golden brown. 6. Leave in the tin for 5 minutes before transferring to a cooling rack. Delicious warm or cold, why not make a batch and grab them in the morning for a tasty breakfast on the go! @Schar_UK @scharglutenfreeuk ScharglutenfreeUK

Scotch Pancakes

Scotch Pancakes Scotch pancakes are really easy and fun to make, they are perfect for breakfast served with blueberries, drizzled with syrup or simply spread with butter. Preparation time: 5 minutes Cooking time: 15 minutes Servings: 9-10 scotch pancakes Ingredients: 110g Schär Mix It! Universal 25g caster sugar 1 large egg ½tsp vanilla extract 75g natural yoghurt 50ml milk 3tsp vegetable oil To serve: Golden or maple syrup Berries Method: 1. Place the Schär Mix It! Universal in a bowl and stir in the sugar. 2. Add the egg, vanilla extract and yoghurt and whisk together with a fork. Add the milk, and beat to make a smooth batter. 3. Heat a large heavy based frying pan or griddle, add some of the oil and then drop tablespoons of the batter into the pan, allowing a little room for them to spread. 4. Cook over a medium heat until bubbles appear; this takes about 2 minutes. Then flip the pancake over with a slice or palette knife and cook the other side until it is golden brown. 5. Place some greaseproof paper on a cooling rack and place the pancake on top of this. Cover with another piece of greaseproof paper and repeat with each new pancake to avoid them sticking together. 6. Cook all the batter and if necessary add more oil to the pan. 7. Serve the pancakes drizzled with golden or maple syrup and a few berries. Or simply serve buttered. @Schar_UK @scharglutenfreeuk ScharglutenfreeUK