Parsnip, Apple & Orange Pecan Cake with Maple Mascarpone Frosting (GF)

This cake may well be the best cake I have made in weeks…months…possibly even all year! I know that’s an incredibly bold statement, but eat a slice of this cake and you’ll see where I’m coming from. It’s moist, slightly sticky, sweet and jam packed full of flavour. It’s fruity, a little nutty and filled with a luxuriously creamy maple mascarpone frosting.

Parsnips in a cake may sound like an odd idea, but they are sweeter than carrots and they often make an appearance in baked goods. Just as with carrot cake, you don’t take a bite of this cake and think ‘parsnips’ they are there to add a natural sweetness and incredible moist texture. Apple and orange also lend their juicy sweetness and it’s actually the flavour of the orange and spices that hit you first, before all the other flavours and textures pop up. The mascarpone frosting is only slightly sweetened with the maple syrup, retaining a lot of its cooling creamy smoothness which leaves a wonderful rich and decadent feeling in your mouth that has you clamoring for another bite.

The texture of the sponge is moist and slightly dense, but in a gorgeous sticky fruity way. You can see from the slices that this doesn’t prevent it from being a light, springy cake. It needs that little bit of substance to support and balance the combination of flavours.

I made this cake for my mum’s birthday last week. I actually found this recipe a year ago, just after her last birthday, and have been sitting on it for a year, waiting for parsnips to come back into season and for her birthday to roll round again. It was definitely worth the wait and due to its moist texture, a simple flour substitution was all that was required to make it gluten free. Best cake ever!

Parsnip, Apple & Orange Pecan Cake with Maple Mascarpone Frosting (GF)
(Recipe adapted from BBC Good Food)

Ingredients
175g butter
200g light soft brown sugar
100g golden syrup
3 eggs
250g Doves gluten free self raising flour (or regular flour)
2tsp gluten free baking powder
2tsp mixed spice
250g parsnips (about 2 large)
125g eating apple (I used Cox)
50g pecan nuts
Zest and juice 1 orange

Maple Mascarpone Frosting
250g mascarpone cheese
2tbsp maple syrup
3-4tbsp milk

For the Cake

Heat oven to 180C. Grease and line two 8inch/20cm sandwich tins.
Melt the butter, sugar and golden syrup together in a large pan over low heat, stirring occasionally until the sugar has dissolved. Set aside to cool for 10 minutes.
Meanwhile, Peel the parsnips and coarsely grate them along with the apple (you can leave the skin on but remove the core). Roughly chop the pecans and finely grate the zest from the orange.
Using a large spatula, whisk the eggs into the melted sugar mixture, then stir in the flour, baking powder and mixed spice. Add the parsnip, apple, pecans and orange zest. Squeeze in the juice from the zested orange and mix well.
Divide the batter between the tins (it will be quite full) and bake for 25-30 minutes until golden brown and the tops spring back when pressed lightly.
Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.

For the Frosting

Place the mascarpone in a bowl and leave for 15 minutes to warm to room temperature.
Add the maple syrup and beat together until well incorporated. Add enough milk so that you achieve a thick, yet spreadable consistency.
Place one cake layer on a serving plate and place spoonfuls of the frosting over the surface. Use a knife to spread the frosting out into an even layer, right to the edges of the cake.
Top with the second cake layer and dust the top lightly with icing sugar.
Serve in generous slices. The cake becomes even moister and stickier the following day.

Rye-Style Gluten Free Bread

I’ve been getting on well with my gluten free diet, I’ve found a couple of premade breads I like and what with my many baking experiments I don’t feel I’m missing out on much. However, one of the things I have been disappointed with is the lack of artisan dark brown or rye style breads. You know the ones I mean – the ones with the crunchy crust, the moist dense texture and a smell of molasses. Most gluten free bread companies seem to be trying their hardest to produce breads that are similar to store-bought white or brown sliced or pappy round rolls. While there are now some very good gluten free alternatives on the market, I never used to buy this kind of bread myself. I always favoured the fresher, crunchier, denser, more natural loaf. A dark rye loaf was a particular favourite. I soon came to the conclusion that the only way to satisfy my craving was to bake one myself.

This left me in a bit of a quandary as my previous gluten free bread making experiments had produced breads that were at best, edible. Not only that but I was worried about recreating the right texture and flavour as rye is now on the ‘forbidden’ list, so I put it off.

As I have learnt more about the different flours over the past few months, my confidence in combining them has grown. Some add nutty or savoury notes, others are good at adding a sticky gumminess and some have a coarse or sandy texture. Last weekend I decided it was time to try and create my rye-style loaf.

The main bulk of the flour was gram flour for its moist, smooth texture and brown teff flour for its wholegrain toasty flavour. I then added potato and tapioca flours for their sticky binding abilities along with a little black treacle which helped deeper the colour and gave it that dark slightly, bitter note you sometimes get with rye bread.

I decided to bake the bread inside a preheated casserole dish, a method that has proved very successful at getting a thick crisp outer crust to bread in the past. I’m thrilled to say it worked a treat and resulted in a very thick, crisp, crunchy, nutty outer crust to my bread. You can see how wonderfully thick it was from the slice.

The aroma that wafted out of the oven as it baked was sweet and fruity, with a slightly sharp twang that reminded me of the smell of young fruit chutney. It smelt promising. The bread felt quite dense, but then rye bread does too so I wasn’t put off. The golden crust was so thick it was almost a little hard to cut the first slice, but hiding beneath that hard exterior was a soft, moist closely textured crumb.

I took a bite and as the breads crust went ‘cru…nch’ a huge smile spread across my face, oh how I’ve missed that texture. The inside crumb was light and moist, quite dense but not heavy with a savoury wholesome flavour. I cut another slice and it didn’t crumble into dust or break apart. Nor did it turn to powder in my mouth or become a horrible gummy mess – it tasted like ‘real’ bread – oh joy!

If you are in search of a fluffy springy bread then this bread is probably not for you, but if you like your bread with a bit of crunch and attitude then I suggest you give this a go. It still needs a bit of tweaking but it’s certainly a good place to start. Leftovers made fantastic toast too!

Rye-Style Gluten Free Bread

Ingredients
300g gram/chickpea flour
200g brown teff flour
50g potato flour
50g tapioca flour
2½ tsp xanthan gum
15g dried yeast
1½ tsp salt
1 tbsp black treacle
50ml olive oil
350ml warm water

Method
Sift the gram flour into a large bowl to break up any clumps. Add the other flours, xanthan gum, yeast and salt. Mix together until combined.
Pour in the oil, black treacle and warm water and mix together using the tips of your fingers on one hand, until it begins to form a dough.
Tip the dough out onto a clean work surface and knead for 1-2 minutes until the dough is smooth and tacky to the touch, but not overly sticky. It will have the consistency more of pastry dough than bread dough as the flour has no elasticity as it’s gluten free.
Place the dough into a clean baking tray and loosely cover the top with clingfilm. Place the dough in a warm place and allow to rise for 2-3 hours. It won’t double in size, but it should puff up slightly. Alternatively, place the dough in the fridge overnight before allowing to sit at room temperature for 2 hours before continuing the next day.
When ready to bake, preheat the oven to 230C and place a casserole dish, complete with lid, in the oven to warm up.
Once at temperature, place your bread dough inside the hot casserole dish and cover with the lid. Bake in the oven for 25 minutes. Then remove the lid and bake for a further 15 minutes until crisp to the touch and a dark golden brown.
Transfer to a wire rack to cool before slicing.
It has a thick crisp crust with a moist dense textured crumb that doesn’t fall apart on slicing. Tastes great as bread, but also makes ultra crispy toast.

Daring Bakers January 2011 Challenge: Joconde Imprime. Chocolate and Hazelnut Gateaux with Raspberry Cream & Dark Chocolate Ganache (GF)

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

I was so excited by this challenge. I have often seen beautifully designed, striped or swirled, sponge desserts in bakery windows and dreamed of creating similar things myself, but I never knew how they were made. Well, now and I know and…I’ll let you in on a secret… it’s not difficult either!

Your simply pipe your design of choice onto a baking tray, place it in the freezer for a few minutes to firm up (so that the rest of the sponge mixture doesn’t ruin the design), cover with a joconde sponge, bake, turn it out and ta-da! Beautifully decorated sponge, ready for adding that wow factor to the outside of desserts, gateau’s and mousses etc. Magic!

Joconde sponge is a special flexible sponge which allows you to wrap it around cakes and desserts without it cracking or breaking. This is thanks to its use of very little flour and butter, with ground nuts and eggs making up the majority of the ingredients. This also means it’s fantastically easy to convert to being gluten free – hurrah!

I already knew I wanted to use my joconde sponge to create a chocolate and raspberry gateau to act as my sister’s birthday cake. I decided to use hazelnuts in place of the almonds as I think they taste delicious when paired with chocolate and raspberries. With this in mind I dyed some of my batter with cocoa powder and a little with pink food dye to tied in the chocolate and raspberry colours. I had great fun creating little swirly circles and dots with a piping bag and I love how the finished sponge turned out.

After baking I used the joconde to line a large ring mould which I layered with discs of gluten free chocolate cake, dark chocolate ganache, more cake, raspberry cream, another layer of cake and then a final layer of ganache! How wickedly indulgent! I then dusted it with some edible gold glitter to give it some birthday sparkle.

I didn’t let my sister see the design of the cake until it was time to remove the ring mould. Everyone loved seeing the swirly dotty design of the outer sponge. It really added some wow factor. Cutting into the cake revealed the truly indulgent layers of cake, dark chocolate ganache and raspberry cream. All in all it was a fabulous cake and so delicious that no one would ever know it was gluten free. I’ll definitely be making one again in the future, the decoration possibilities are endless!

Joconde Imprime (GF)

Ingredients
85g ground almonds (I used freshly ground hazelnuts)
75g icing sugar
25g Doves gluten free flour
3 large eggs
3 large egg whites
10g caster sugar
30g unsalted butter, melted

Method
Preheat the oven to 200C and line a large 13x18 inch swiss roll tin with silicone paper.
In a clean mixing bowl whip the egg whites and sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift together the ground almonds (hazelnuts), icing sugar and flour. (This can be done into your dirty egg white bowl)
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
Fold in one third reserved whipped egg whites to nut mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.
Take one or two scoops of batter and place into small bowls. Set the rest of the batter aside to use later. Colour or dye the small amounts of batter using cocoa powder or food dye so that it provides a contrasting colour to the original batter.
Here is where you can be creative. Fill piping bags with the coloured batter and pipe a design onto a baking tray that has been covered in silicone paper. Make lines, swirls, words, anything that takes your fancy.
Place the decorated tray in the freezer for 15 minutes to firm up.
Then, remove the tray from the freezer and quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern.
Bake at 200C until the joconde bounces back when slightly pressed, around 12 minutes.
Once baked, cover the surface with a sheet of greaseproof and a damp tea towel and leave until cool.
Once cool, turn out onto a flat surface and carefully remove the silicone paper. Your design should now show up against the pale base of the Joconde batter.
Trim the edges off the sponge and then cut into strips and use to line the inside rim of a large or small individual ring moulds, with the design facing outwards. Press the edges together so they will stay together once removed from the moulds. Fill the moulds as you wish and chill for an hour before unmoulding.
I chose to turn my dessert into a chocolate gateau for my sister’s birthday. I layered the inside with discs of chocolate cake layered with dark chocolate ganache and raspberry cream.

Chocolate and Hazelnut Gateaux with Raspberry Cream & Dark Chocolate Ganache (GF)

1 x Hazelnut Joconde (recipe above)
1 x 8inch chocolate cake (see below)
Dark chocolate ganache (see below)
Raspberry cream (see below)


Gluten Free Chocolate Cake

180g Doves white self raising flour
2 tsp gluten free baking powder
180g caster sugar
180g butter
3 eggs
30g cocoa powder
40g sour cream

Method
Preheat the oven to 170C and line two 8inch round cake tins with greaseproof paper.
Simply place all the ingredients into a bowl and whisk together until smooth and well combined.
Divide the batter between the two tins, making one tin have slightly more batter in than the other, about 40 to 60% ratio.
Bake for 22-25 minutes until risen and springy to the touch.
Leave to cool in the tins for 10 minutes before turning out onto a wire wrack and leaving to cool.

Dark chocolate Ganache

200ml double cream
200g dark chocolate
20g butter

Method
Heat the cream gently in a small saucepan until it just comes to a simmer. Meanwhile, break the chocolate into small pieces and place into a bowl.
Pour the hot cream over the chocolate and leave to sit for 3 minutes without touching it. Then gently fold/mix the cream into the melting chocolate to create a thick glossy ganache.
Cut the butter into small cubes and stir into the ganache.
Use quickly.

Raspberry Cream

150g raspberries
20g icing sugar
100ml double cream

Method
Crush the raspberries with the sugar until broken down.
Lightly whip the double cream until it is just starting to form soft peaks.
Add the raspberries, juice and all, and stir to combine. Don’t worry f it looks a little soft as it thickens up in the fridge once assembled.
Use fairly quickly.

Assembling the Gateau

Place your ring mould, lined with the joncode sponge onto a serving plate.
Trim your chocolate sponge layers so that they fit snugly inside the ring mould. (I used the base of a 7inch tin as a guide).
Place the thin cake layer into the mould to form the base of the gateaux. Cut the thicker sponge layer in half, horizontally, to form two thinner layers. Set to one side.
Pour half the chocolate ganache over the base layer sponge and top with one of your cut layers of chocolate cake.
Spread over the raspberry cream and top with the final layer of chocolate cake. It should reach to the top of your ring mould now.
Spread the remaining half of the chocolate ganache over the top, completely covering the cake and top of the joncode sponge.
Decorate as your wish – I dusted the top with edible gold glitter. Refrigerate for an hour before running a hot knife around the top rim of the metal ring mould and removing, leaving the finished gateaux in place.

Cauliflower Cheese (GF)

Broccoli is always one of the staple vegetables in my house, but lately I have found myself shifting to cauliflower for a bit of a change. Although they look relatively similar they taste quite different. Cauliflower is more milky and subtle in taste, and I’ve even enjoyed tearing off a floret, dipping it in houmous and eating it raw, whereas broccoli requires at least a little blanching. At the weekend I was rummaging in the fridge looking for lunch inspiration and spotted a cauliflower – cauliflower cheese it was going to be!

I’m a strange one when it comes to cheese with my veg. I love strong cheeses but not so much with veg. I still like to be able to taste the flavour of the vegetables as well as the cheese, so I decided that if I was going to make cauliflower cheese, each mouthful was going to have to have more depth to it than just ‘oh tastes like cheese.’

To add more depth of flavour I made a béchamel sauce with milk that I first infused with onion, bay leaves and nutmeg. After making the sauce I also whisked in some Dijon mustard, which helped tone down the bite of the mature cheese. These simple steps add a wonderful aromatic richness to the dish and result in a multilayered flavoured sauce.

I used potato flour to thicken the sauce to make it gluten free – you will need a little less compared to wheat flours as its thick gloopy stuff! It was then simply a matter of pouring the thick creamy sauce over the raw florets of cauliflower, topping with a sprinkle of extra cheese and baking until golden brown. You can make one large one or smaller individual portions. Simple, satisfying and above all delicious.

Cauliflower Cheese (GF)

Ingredients

1 head cauliflower

1½ pints milk

1 small onion

2 bay leaves

Pinch freshly grated nutmeg

Salt and pepper

1½ tsp French Dijon mustard (check it's gluten free)

2 tbsp potato flour

50g butter

100g cheddar cheese

Method

Pour the milk into a saucepan. Cut the onion in half and remove the skin. Add to the milk along with the bay leaves and nutmeg. Heat gently and allow to come to a simmer. Simmer for 5 minutes, then remove from the heat.

Preheat the oven to 200C

Melt the butter in a large saucepan before stirring in the potato flour to form a thick paste. Remove the onion and bay leaves from the milk (eat the onion it’s delicious!) and slowly add the milk to the butter-flour paste, a ladleful at a time, whisking constantly over the heat.

Keep whisking until the sauce thickens into a creamy pourable béchamel sauce, then remove from the heat. Whisk in the mustard and season with salt and pepper.

Grate the cheese and add most of it to the béchamel sauce, reserving a handful to sprinkle on top.

Cut the cauliflower into florets and arrange in either one large or 4 individual ovenproof dishes. Pour over the cheese sauce and scatter over the reserved handful of grated cheese.

Bake in the oven for 25minutes for individual dishes or 35-40 minutes for a larger one. It should be bubbling and lightly golden brown on top.

Serves 2-4 depending on if it’s a main meal or side dish.

Note: Don’t throw away the onion you used to flavour the milk. It will have poached into lovely sweet soft milky layers. Serve it with the cauliflower cheese or add it to a sandwich.

Made with You in Mind: Cranberry & Apple Pocket Pie (GF)

These cute pocket pies were made with someone very special in mind. Someone who has been/is a great friend and fellow blogger and baking enthusiast. That someone is the lovely Monica from Lick The Bowl Good. Even though we have never met, Monica and I have become friends and she always has a kind word or comment to say. After seeing many delicious desserts and tasty treats on Monica’s blog using flavoured baking chips, I was telling her how annoying I found it that we don’t have access of any flavoured baking chips here in the UK. Monica being the lovely lady she is sent me a Christmas baking parcel full of four different bags to baking chips – toffee, cinnamon, cappuccino and mint. Not only that, she also sent me a box of gluten free flour and an Apple shaped pocket pie mold!!! How thoughtful and generous is that!

I knew instantly that an apple shaped pocket pie was going to be the first thing I made. It’s such a clever design. You stamp out two pastry shapes using one side of the mold, then turn it over and use the other side to fill and crimp them into your own little pie. Unbelievably cute and I adore how it’s apple shaped – just perfect for me.

Due to its apple shape, the first one naturally had to contain apple. I combined this with some fresh cranberries I had leftover from Christmas along with some ginger to give it a little festive spice.

The pie mold also allows you to cut out a leaf shape from the top side of the pastry, allowing you a sneak peak at what’s hidden inside your pie.

The resulting pie was delicious. I served it on an apple shaped plate my mum had given me for my birthday a few months back. It was the perfect size, so it was obviously meant to be.

I modified my brown gluten free fibre pastry to use some lighter, whiter flours. It still turned out a little grey in colour when raw, but once baked it was a lovely golden brown and looked and tasted just like regular pastry – hurrah.

Thank you Monica. These were made with you in mind. Your blog, beaming smile and generosity of spirit never fail to brighten my day.

Cranberry & Apple Pocket Pie (GF)

Gluten Free Pastry (enough for 4-5 pies)
60g buckwheat flour
60g brown rice flour
40g tapioca starch
40g gram/chickpea flour
1½ tsp xanthan gum
20g icing sugar
1 egg
80g cold butter
2-3 tbsp cold water

Filling (enough for 2 pies, easily doubled)
1 large cooking apple
2 tbsp fresh cranberries
1 tbsp light brown sugar
1 tsp ground ginger
2 tsp caster sugar for sprinkling

Gluten Free Pastry

Weigh the buckwheat, brown rice flour, tapioca starch, icing sugar and xanthan gum into a bowl. Sift in the gram/chickpea flour as it tends to be a little lumpy. Cut the cold butter into little cubes and rub it through the flour using the tips of your fingers, lifting them above the rim of the bowl and letting the flour fall back into it as you rub. Continue until all the butter has broken down and the mix contains some small clumps.
Lightly beat the egg, add to the flour mix and work in using a round bladed butter knife. Add two tablespoons of cold water and mix gently.
Tip the mix out onto a clean work surface (t may still look too dry at this stage) and switch to your hands and try to bring the mix together into a dough. If it still seems too dry add a little more water, a teaspoon at a time, until you are able to form a dough.
Knead the dough gently until smooth. Wrap in clingfilm and place in the fridge to chill for 30 – 60 minutes while you make the filling.

Cranberry Apple Filling

Peel, core and dice the apple into 1-2cm pieces. Place into a small saucepan along with enough water to just cover the base of the pan. Heat until the apple begins to release its juices and go slightly soft around the edges.
Add the cranberries, ginger and sugar. Allow to simmer, stirring occasionally for about 10 minutes until the apple is soft and tender and the cranberries popped and stained the apple a lovely pink colour. Taste, and add a little more sugar if you find it too tart.
Remove from the heat and allow to cool.

Assembly

Preheat the oven to 190C and have a baking tray to hand.
Roll out the pastry in-between two sheets of clingfilm. Use the pocket pie to stamp out a top and bottom pastry pie piece.
Turn the pocket pie maker over and lay the pastry base into the hollow. Fill with the cooled cranberry and apple mixture, but do not overfill.
Brush the edges of the pie with a little water and place the pastry lid on top. Clamp the edges together using the pocket pie mould.
Transfer the pie to a baking tray and scatter over 1 teaspoon of caster sugar. Repeat with the leftover pastry until the filling is used up.
Bake for 18-20 minutes until the pastry is crisp and golden.
Eat straight away while still hot.
Makes enough filling for two pies, but pastry enough for 4-5 pies. The filling can be easily doubled if you want to make lots of pies (I used the leftover pastry to make some gluten free mince pies)

Sweet Potato Cornbread (GF)

I’ve tried cornbreads in the past, but never been a particularly big fan of them. I have found them to be a bit gritty, dry and crumbly unless submerged in soups or stews. However, my opinions of cornbread changed when I saw, made and tasted this recipe. It’s based on a recipe I saw on Karina’s blog - Gluten Free Goddess. This blog has become my new go-to blog for any gluten free recipe inspiration I require. All her food looks amazing and the minute I saw this cornbread I instantly thought ‘I have to make this.’

This cornbread is a sort of cross between a cake and a bread. It’s both sweet and savoury and uses a combination of mashed sweet potato, brown sugar and spices to add extra depth and flavour. It’s made using half fine cornmeal and half buckwheat flour, whose nutty sweet flavour complemented the other ingredients beautifully.

Sweet potato may sound like an odd ingredient to use in bread, but it adds a wonderful sweetness and autumnal orange colour. It also ensures the cornbread stays beautifully moist, soft and springy – no more dry crumbly cornbread here! I was also impressed how light it was, not dense or heavy in the slightest.

I adored the flavour of this bread. I reduced the sugar content quite substantially as I intended using it in a savoury dish, meaning the natural sweetness from the sweet potato was the underlying flavour which complemented the spices with delicious result. As it was not too sweet, I found it went well with both sweet and savoury dishes from breakfast to dinner. It’s definitely going to become a regular on baking list. Gluten free or not, I encourage you all to give it a go.

P.S. Happy New Year to you all! Hope it’s a good one.

Sweet Potato Cornbread (GF)
(Recipe adapted from Gluten Free Goddess blog)

Ingredients
3 eggs
100ml vegetable oil
175g mashed sweet potato (250g raw)
55g light soft brown sugar
1 tsp vanilla extract
½ tsp cinnamon
1 tsp mixed spice
120g fine cornmeal
120g buckwheat flour
½ tsp bicarbonate of soda
1½ tsp baking powder
Pinch of salt

Method
Start by making the sweet potato puree. Cut a large sweet potato into quarters, leaving the skin on. Place into a glass bowl and cover the base with 2cm of water. Cover the top in clingfilm and microwave for 7-8 minutes until soft.
Allow to cool for 10 minutes before scooping out the softened flesh using a spoon. Mash with a fork until fairly smooth, but a few lumpy bits are fine. Weigh out 175g and set aside.
Grease an 8inch/20cm deep springform pan and line the base with greaseproof paper.
In a large bowl, whisk the eggs until frothy, then slowly drizzle in the oil, still whisking. Add the sweet potato puree, sugar, vanilla, salt and spices and whisk well to combine.
Scatter the cornmeal, buckwheat flour, baking powder and soda over the surface and fold in gently using a spatula, turning the bowl as you go.
Pour the batter into the pan and smooth the surface. Bake for 40-45 minutes until springy and firm to the touch.
Allow the cornbread to cool in the pan for 10 minutes before releasing and leaving to cool to room temperature or just warm before serving.
Makes 1 20cm/8inch cornbread

Tastes great on its own when freshly baked but also works well with both sweet and savoury dishes as it’s not too sweet. I’ve used it to accompany soups, bean stews or as stuffing as well as serving it for breakfast with yogurt and stewed fruit or warmed with Nutella. The sweet potato, sugar and spices complement each other beautifully.

I used some of this cornbread in a fruity stuffed acorn roasted squash that I had for my Christmas lunch. It’s another recipe inspired by Karina from the Gluten Free Goddess blog. I used a mix of fresh cranberries, apple, red onion and sage which I sautéed off first before combining it with the sweet potato cornbread crumbs to stuff inside an acorn squash. The squash was roasted for an hour first before adding the stuffing and roasted again for a further20minutes. Delicious! (Photo of the squash before the final roasting)