I could wax lyrical about this amazingly comforting and delicious Cinnamon Apple Cake but it does all the talking for itself. Considering it’s a gluten free recipe, the lightness and moistness of the cake is such a welcome surprise.
I reduced the original sugar quantity as ground almonds are quite sweet and the totally delicious cinnamon sugar topping is heavenly and doesn’t need extra sweetness to fight with it.
Read on for a real comfort food experience …
These went down a real treat with all the tasters and disappeared very quickly. I made half the original recipe thinking it might be too many but next time, I’ll be making the full batch! They make an ideal gift too!
I froze about 6 of them just to see how they behave and what I found worked was to let them defrost and then give them about 5 minutes in a moderate oven (150C) – just gave them a fresh feel. Remember to put a piece of parchment between each cookies before freezing.
These cookies are pretty irresistible and it’s an easy enough recipe to adapt so you can add your own favourites to it such as pecans, macadamia or other nuts. You can leave out the white chocolate and add milk or dark chocolate. Lots of options to explore so definitely a keeper!
This Christmas Cake Recipe is one I haven’t tried before, it was adapted from an Odlums booklet, but it’s very straightforward, it has lovely ingredients and it worked out perfectly. Can’t really ask for more than that! There’s very little skill needed in putting together a Christmas Cake. The preparation and baking times are the key to a successful result!
The ingredients are listed as usual but do take a look at my video on making this cake for alternatives to suit your own taste. Also there was a little blip regarding the brandy but it worked out really well so it will be up to you what way you proceed. Take a look at the video before starting: https://www.youtube.com/watch?v=YE8xFKTILyM – apologies if I go on a bit …. 😉
What would Christmas be without the pudding and now with this gluten free recipe, everyone can share in the tradition.
The only question is do you add custard, cream or brandy butter for the full works?? This great recipe keeps for up to a year in a cupboard … would it last that long in your house?! Definitely not in mine!
Such an easy and quick recipe to put together and enjoy with your morning cuppa or for a treat in the middle of the afternoon! Really do you need an excuse at all?? 😉
I’ve adapted the original recipe from the Good Food files as not everyone likes a strong banana flavour and I substantially reduced the sugar from the original recipe as ripe bananas are very sweet on their own plus the addition of chocolate chips make this plenty sweet for everyone’s tastes.
Soooo where do you start with Flapjacks? Everyone has a version and most are great. They are a handy “on the go” snack but can be laden with calories or fat so enjoy but don’t over indulge. They are a good starter to the day with their oats and dried fruit.
Traditionally you make Flapjacks with porridge oats but I have a fussy one in the house who has an issue with textures yet loves Flapjacks so I decided to use oat bran which produced a really nice bar and got a big thumbs up 🙂
If you like banana bread, you’ll really like this version of the traditional bake. It makes a good loaf cake that’s easy to transport and it’s a good way to introduce people who may not like bananas that much as the banana taste isn’t too strong.
It makes an amazingly moist cake, probably due to the addition of oil plus beaten egg whites and it can be decorated lots of ways to suit your occasion. It’s lovely on it’s own, or drizzled with white chocolate but if it’s for something special, you can make the suggested icing and decorate with dried banana chips.
This gluten free Fruit Cake can also be used as a Christmas Cake and is made in a 7″ / 18cm square tin which allows you to cut it into two loaf shaped cakes so you can keep one and give one as a gift. It will keep for one week, wrapped properly, so if it’s made several weeks before Christmas, freeze until it’s needed. Give it several hours at room temperature to defrost fully.
As it’s a gluten free recipe, this cake doesn’t result in as dense a cake as a standard one so it’s important to leave it sit until it’s really totally cooled down and then handle with care. The original recipe calls for sherry but I used an orange liquour and the smell is Ah May Zing! .
Just prepare your fruit the night before, then finish the cake the next day.
Surprise your coeliac friends and family with their very own wonderfully delicious Christmas cake!
Reading the Irish Times magazine during the summer, I saw this recipe and thought, I’ll definitely make that and just the other day I remembered I had put it away safely – you know that place?? After a little bit of searching, I found the torn out page and decided, that’s it, definitely making it now!
I can’t resist anything with blueberries and lemon; it’s like a perfect match and the fact this cake is gluten free is an added bonus for my house and it’s occupiers!
There’s no flour in this cake at all, it’s just ground almonds and then the usual suspects of ingredients and it’s amazing that it holds itself so beautifully when cut.
Thin pancakes are all well and good for Pancake Day but on other days, there’s no beating an American style pancake smothered with your favourite topping and these gluten and wheat free variety are really good.
You can decide if you want to add the sugar or leave it out.
You will easily feed 4/6 people with this batch of gloriously good pancakes!
Definitely one of my most favourite flavour combinations, I am always drawn to anything that combines apples and cinnamon. Throw in pecans and I’m hooked. A mixture of apple, pecans and coconuts give these cinnamon spiced muffins a fabulous texture and flavour. They are light and the little bite of tart apple is just perfect!
I spotted this delicious recipe in a U.S. magazine and had to make it as soon as I got home. Literally from start time to eating time, took 1 hour and 20 mins and that included getting ingredients out, bowls and cooling time. I had all the ingredients at home and what I didn’t have, I substituted and it all worked out very well.
There are a few jobs when making cakes that we all wish we had our own little helper to do and lining a cake tin properly must be up there with them.
My own personal tedious jobs are having to sieve icing sugar (how long does it take …. really!) and zesting anything … not only does it take ages but I tend to lose skin off my knuckles at a worrying degree!
So I’ve made this little video to show you how to perfectly line your Christmas Cake tin so nothing is left to chance. Considering how expensive all those delicious ingredients are, why would you leave anything to chance and have things spoilt.
Not only does proper lining help to bake a cake evenly, it means you get perfect results after all the hours of baking and preparing.
So check out this video and take the extra few minutes to prepare.
Video: https://www.youtube.com/watch?v=MkQER6pF0lc
Soraya x
