gluten free — Recipes — ALEXANDRA DUDLEY

Almond Meringues With Mascarpone and Strawberries

This is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto.

Sweet Things, Dinner PartyAlexandra Dudley4 August 2022meringues, gluten free, strawberries, strawberryComment

Torta Caprese

This is a delicious, traditional Italian cake that originates from the island of Capri. Made with almonds and good quality chocolate, it is incredibly simple to make. You can add a splash of liquor if you like. Brandy or amaretto work well. I love to add a dose of good strong coffee (a tip I learned from Elizabeth David who always recommends adding it to chocolate cakes). Serve this with some loosely whipped cream or crème fraiche.

Sweet ThingsAlexandra Dudley25 March 2022torta caprese, chocolate cake, gluten freeComment

Vegan Chocolate Pumpkin Cake

I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.

Spice Roast Plums

Soft, sweetly spiced plums with a maple crunchy topping. These make a delicious breakfast or pudding.

Breakfast, Sweet ThingsAlexandra Dudley20 August 2021plums, maple, gluten free, veganComment

Summer Gnudi with tarragon and Grana Padano

Taking their name from the Italian word ‘nudi’ meaning ‘naked,’ these pillowy soft balls are similar to what one might use as the filling for a ravioli – only they are without the pasta shell and are therefore, naked. I love to serve gnudi in the summer. Blissfully light and full of flavour they make a perfect simple supper or lunch in the garden.

Vegetarian, Pasta, Mains, Dinner Party, Most PopularAlexandra Dudley16 July 2021gnudi, ricotta, italian, gluten free, grana padano, lemon, tarragonComment

Ginger Lemongrass Noodle Soup With Crispy Tofu

I called this a noodle soup because that is how I like to enjoy it. I like the brevity of cooking rice noodles (usually less than five mins) and this is just the sort of thing I will make midweek when I realise that it’s just past lunchtime and my belly is growling. I like to use brown rice vermicelli noodles but you could use any sort of rice noodle or even rice for that matter. Serve it with rice and it could be a curry, or omit the noodles and make it a soup. It is fresh, flavourful and reheats well too.

Mains, Pasta, Vegan, Vegetarian, SoupsAlexandra Dudley14 May 2021tofu, noodle, warming, coconut, gluten freeComment

Ginger Maple Pecan Granola

Crunchy and sweet with a heady dose of ginger and spice this granola is a staple in my house. The smell as it bakes is glorious! I love it sprinkled on yogurt for breakfast or even as a 4 pm snack.

BreakfastAlexandra Dudley5 February 2021ginger, granola, healthy, gluten free, pecan, mapleComment

Homemade oatcakes with beetroot, apple, crème fraîche and mint

There is little i enjoy more than hosting a dinner party. From table setting to pudding making. I love it all! My golden rule is to make sure that everyone has a drink in their hand and a little bite to eat.

Canapés, Dinner Party, VegetarianAlexandra Dudley29 December 2018oatcakes, gluten free

Roasted figs and plums with basil whipped cream

This recipe was originally written for Town & Country UK.

Not quite a summer pudding and not quite a winter crumble I’ve often called this pudding ‘holding onto summer’. Perfect for a weekend lunch or end to a supper party

Sweet ThingsAlexandra Dudley16 October 2018plums, pudding, summer pudding, summer, gluten free

Gooseberry, orange and almond cake

A wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.

Sweet ThingsAlexandra Dudley2 July 2018cake, orange cake, orange, almond, gluten free

Light as air choco-nana-nut sponge cake

A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.

Charred chicory with ricotta, pickled rhubarb, pistachios, mint

There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.

Sides, Salads, Vegan, VegetarianAlexandra Dudley17 April 2018rhubarb, chicory, mint, herbs, pistachio, gluten free, starter, spring, charred, salad, vegan, vegetarian, april, march

Rhubarb almond frangipane tart with marmalade glaze

This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.

Sweet ThingsAlexandra Dudley6 March 2018rhubarb, almonds, tart, gluten free, pudding, sweet things, march, februart, desserts, cake, marmalade

Pickled rhubarb

One of my favorite things about February is forced rhubarb and I find something somewhat romantic about the way it grows. First outdoors to toughen the stems before being moved into lightless sheds and kept warm. Here it grows fast and tall as it searches longingly for light. It reminds me a little of myself in February – willingly waiting for brighter days. Forced rhubarb is sweeter than the summer crop

Sides, Salads, Vegan, VegetarianAlexandra Dudley6 March 2018rhubarb, pickle, february, side, condiment, gluten free, vegetarian, vegan, gutfood

Spiced swede, tahini yogurt, pickled sultanas and almond-coriander oil

This recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do.

Spice roast acorn squash with girolles and crispy kale

When it comes to squash there is little I do not love. I’ve a soft spot for all of them; Butternut – especially with sage, Delicata – sweet and delicate as her name suggests, Gem – small and humble, Onion – wonderfully soft and buttery and very very good spread on toast with a little garlic and black pepper. Needless to say my ‘ode to squash’ could go on

Blood Orange, Polenta, Almond Cake

As with most cakes, this tastes even better the day after, as the caramely, orangey goodness gets the chance to seep down to the bottom. But I have to say that generally by the time I have turned it out I am itching for at least one slice.

Alexandra Dudley2 January 2018cake, sweet snacks, gluten free, glutenfree, sweet things, blood orange, almond, polenta, january

Cardamom, clove parsnips with crispy cavalo nero, orange, cranberries and walnuts

With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.