Gluten-free profiteroles and pizza for bold night in without the consequences
From profiteroles to pizza, Lucy Bee has the perfect gluten-free weekend menu - and coconut oil is the star ingredient
The story behind the Lucy Bee brand is a personal one: Lucy, was diagnosed a coeliac aged 18 months and so her parents instigated wholesome, healthy lifestyle changes.
Now Lucy Bee, pictured below, is one of the leading brands of coconut oil, being raw, organic, extra virgin, cold pressed with an emphasis on Fair Trade. That ethos is reflected across the whole product range of Himalayan salt, cacao, cinnamon, maca, turmeric and lucuma, which she uses in her recipes.
Lucy's second book, Recipes for Real Life, is for busy lives and is all about making healthy eating and cooking from scratch second nature. Joe Wicks, the popular author of Lean in 15, is a major fan of Lucy. He uses her coconut oil every day and says "it makes everything taste better."
Is it really possible to have dairy-free and gluten-free profiteroles and also keep them pretty healthy, I hear you ask? Well, believe me, this is just the case here - these have to be a real favourite of mine.
For the choux pastry 150ml plus 2 tbsp water
50g coconut oil
85g gluten-free plain flour
For the cream filling 160ml coconut cream (thick coconut milk), refrigerated overnight
1 tsp icing sugar
½ tsp vanilla bean paste
For the chocolate glaze 45g dark dairy-free chocolate (at least 70pc cocoa solids), broken into pieces
½ tbsp coconut oil
Preheat the oven to 200°C/400F/gas mark 6. Bring the water to the boil in a saucepan, add the coconut oil and heat just until melted. Turn the heat down to as low as possible, add the flour and mix well using a wooden spoon, stirring until it combines into a ball and has a spongy texture. Take the pan off the heat and leave to cool for 10 minutes.
Add 1 egg to the cooled mixture (it is important it is not hot or the eggs will scramble) and, using an electric hand-held mixer, mix until combined, then mix in the second egg. Keep mixing until smooth, with a pipeable consistency.
Spoon the choux mixture into a piping bag and cut a hole at the end about 2cm/ ¾ inch wide. Line a baking tray with baking parchment.
Pipe the mixture into rounds about 5cm/2 inches across, leaving a 5cm/2-inch space in between each to allow room for them to expand as they cook.
Bake in the oven for 18-20 minutes until golden brown. Remove from the oven and prick each profiterole base with a toothpick, wiggling it around to let the hot air out (this will stop them from going soggy inside). Leave to cool completely on a wire rack.
For the cream filling, put the chilled coconut cream in a bowl and whip to soft peaks, using an electric hand-held mixer. Add the icing sugar and vanilla paste and continue to whip until stiff enough to pipe. Fill a piping bag with the coconut cream mixture and pipe equal amounts inside each profiterole, using the holes you made.
For the chocolate glaze, gently melt the chocolate and coconut oil in a saucepan until smooth, with the consistency of a sauce. Pile the profiteroles into a pyramid and pour the chocolate glaze over the top. They can be stored in the fridge until needed.
These burgers are really popular in a restaurant I go to in Florida with the family, but sadly, I usually can't join in on the fun of eating them. However, now I can - we experimented and made some Lucy Bee-style. Served with our healthy Marie Rose sauce, these are the perfect duo. Serves 2
180g raw jumbo or king prawns, peeled and de-veined
80g gluten-free breadcrumbs
20g fresh parsley
Gluten-free flour, for dusting
1 tbsp coconut oil
Himalayan salt and ground black pepper
For the Marie Rose sauce
1 tsp tomato purée (paste)
1 tbsp Greek yoghurt
Finely grated zest and juice of ¼ lemon
1 tsp balsamic vinegar
Sliced tomato and lemon wedges
Preheat the oven to 180˚C/350F/gas mark 4. Divide the prawns into 2 equal portions. Add one portion to a food processor with the breadcrumbs, parsley and some salt and pepper, blitz together then place in a mixing bowl.
Chop the remaining prawns into about 4, depending on their size, and add to the mixing bowl, along with the egg. Using your hands, combine well then divide the mixture into 2 even-sized burgers. Dust with gluten-free flour on each side.
Heat an ovenproof frying pan over a medium heat and add the coconut oil. Once hot, place both burgers in the pan and fry for 2 minutes on each side to seal.
Transfer the pan to the oven for about 10 minutes, until cooked through.
Meanwhile, to make the sauce, stir together all the ingredients in a bowl. Place each burger on a bed of rocket and top with a slice of tomato. Serve with the Marie Rose sauce and a lemon wedge.
PIZZA - THE CLASSIC
My friends prefer my gluten-free pizza to their store-bought ones, so I'm really happy to share this with you all. As with lots of my recipes, switch the toppings to your own favourites. Serves 2.
50g coconut oil, melted, plus extra for greasing
1 x 400g tin chopped tomatoes
1 tbsp tomato purée (paste)
1 tsp mixed herbs
200g gluten-free plain flour, plus extra for dusting
10g easy-bake dried yeast
120ml cold water
1 mozzarella ball (125g ), sliced
Himalayan salt and ground black pepper
Anchovy fillets in oil
Preheat the oven to 220°C/425F/gas mark 7. Lightly oil a non-stick baking tray with coconut oil.
Put the tomatoes, tomato purée (paste), mixed herbs and some salt and pepper in a frying pan and bring to the boil, then turn the heat down to low, stir and continue to cook, stirring occasionally, until the mixture has thickened to a paste, about 15 minutes.
Meanwhile, for the dough, put the melted coconut oil, flour, yeast, water, ½ tsp salt and a pinch of pepper into a food processor and blitz until combined into a dough.
Knead the dough on a floured surface for about 3 minutes, then roll it out onto a non-stick baking tray, using your fingers to create a shape for the pizza (I never have the same shape twice).
Spread the tomato mixture over the base, place the mozzarella slices on top along with the topping or toppings of your choice and cook in the oven for 12-15 minutes. Serve immediately.