Gluten Free Christmas Canapes - Our Favourites!

Christmas is a time to come together and celebrate with all your closest friends and family! Between us (Sally and Claire) we’ve lost count of the number of Christmas parties we’ve been to over the years.  However having children with coeliacs disease we would come to parties armed with tins filled with gluten free treats that we and our families could eat and share - we didn’t want to be the difficult guests you see!

Over the years we developed delicious recipes for wonderful canapés that are now requested each year at various Christmas parties!  Anyone can pull together some carrots and hummus for a gluten free guest but why not make something extra special that everyone can enjoy at the party.  We’re sharing our favourite canape recipes to make your Christmas extra delicious.

CHRISTMAS PARTY SAVOURY GLUTEN FREE CANAPE IDEAS

Smoked mackerel pate with a twist of smoked salmon served in canapé cases

Ingredients:

• Oast to Host canape cases/Oast to Host plain shortcrust pastry to make canape cases
• 1 ready smoked mackerel (coated in black pepper preferred)
• 2 tbs cream cheese
• 2 ounces melted butter
• Freshly squeezed lemon juice
• 1 tsp Horseradish
• Smoked salmon

Method:

1. Place the mackerel, cream cheese and butter into a bowel or liquidiser and mash into a smooth cream
2. Flavour with horseradish and lemon juice if you enjoy these
3. Add pate with a teaspoon into the canape cases
4. Garnish with a strip of smoked salmon and twist of lemon and chill before serving

Gluten Free Cheese Straws

Ingredients

• 60g Oast to Host plain shortcrust pastry
• 8g Mature cheddar cheese (grated)
• 1 egg (beaten)
• Rice flour or cornflour (for rolling)
• 1 tbsp finely grated parmesan
• Mixed herbs/cayenne pepper

1. Line a small baking sheet with non-stick paper. Knead cheddar into pastry and roll out into a rectangle approx (20cm x 8cm)
2. Cut into 4 strips and paint with beaten egg.  Sprinkle with parmesan, salt and pepper (to taste) and twist the pastry ribbon three times, pressing the ends into the lined baking sheet to hold the shape
3. Gently brush any unglazed pastry with beaten egg and sprinkle with either mixed herbs or cayenne pepper
4. Bake in preheated oven (200°C/Gas 6) for approx 10 minutes until golden and set.  Allow to cool slightly before lifting. If not eaten that day - pop in oven (150°C) for 5 mins to warm through

Goats Cheese Pastry Tartlets

Ingredients

• Oast to Host canape cases/Oast to Host pastry mix to make canape cases
• Goats cheese sliced
• Caramelised onion chutney
• Thyme sprigs

Method:

1. Spread canape cases onto a baking tray
2. Place small pieces of sliced goats cheese into the pastry shell
3. Top with good quality caramelised onion chutney and a small piece of thyme
4. Warm gently in the oven prior to serving

Brie and Cranberry Jelly Blini’s

Ingredients

• 225g Oast to host blini mix (makes up to 150 small, party size, canape blinis)
• A full pack of brie
• 9 tbsp of cranberry jelly

1. Make as many blini’s as your require and serve spaced out onto platters or plates (follow instructions on packet)
2. Cut the brie roughly into thin squares and place onto the blini
3. Use roughly a quarter of a teaspoon of cranberry jelly to place on top of the brie
4. Serve chilled

CHRISTMAS PARTY SWEET GLUTEN FREE CANAPE IDEAS

Nutty chocolate cups

Ingredients

• Oast to Host canape cases/Oast to Host pastry mix to make canape cases
• Nutella or alternative hazelnut spread
• Chocolate for decorating

1. Roll out the Oast to Host sweet shortcrust pastry to a very thin layer and make into canape cases
2. When baked and cooled fill with a nutty chocolate spread (such as Nutella)
3. Drizzle with melted chocolate and serve

Mini treacle tarts

Ingredients

• Oast to Host canape cases/Oast to Host pastry mix to make canape cases
• Gluten free breadcrumbs
• Lemon rind
• Golden syrup

1. Roll out the Oast to Host sweet shortcrust pastry to a very thin layer and make into canape cases
2. Crumble the gluten free breadcrumbs into a bowl and add a small amount of lemon rind (depending on how strong you like the lemon flavour)
3. Pour golden syrup over the breadcrumbs (enough to cover)
4. Spoon the mixture into the pastry cases and bake at 180°C for 8-10 minutes (but watch them so they don’t burn!)

Mini mince pies

Ingredients

• Oast to Host canape cases/Oast to Host pastry mix to make canape cases
• Gluten free mincemeat
• 1 egg (beaten)
• Granulated sugar for decorating

1. Roll out the Oast to Host sweet shortcrust pastry to a very thin layer and lay into a canape tin
2. Spoon a teaspoon of mincemeat into each canape case (cut extra shapes with remaining pastry to decorate the canape cases if you wish or leave them open)
3. Paint the pastry lightly with the beaten egg and sprinkle with sugar
4. Bake at 140 degrees for approximately 15 minutes (but watch them so they don’t burn or dry out the mince meat!)
5. Once baked gently lift out of the tray and check the base is tanned too before leaving to cool on a wire tray
6. After baking and cooling we recommend you keep in an airtight box until you serve them (these can be warm with brandy butter, on their own or cold with ice cream!)

However, if you're wanting an easy option and a delicious one of course! We recommend ordering a box of our baked mince pies that you can easily bring along to a party or serve yourself.  They are delicious!