Author: cozebakes

Crunchy Oat Biscuits – Gluten Free

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These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!

You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.

You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.

If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.

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Healthy Gingerbread Muffins – Gluten Free & Dairy Free Options available

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For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!

They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.

I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!

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Christmas Pudding Muffins – Gluten Free option included

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What to do with leftover or extra Christmas pudding? Well I’ve made ice cream with it for two years in a row and I wanted to try something a bit different.

Making muffins means you can have smaller treats, they can be frozen and you don’t have to add butter or sugar to the recipe. All positive things. The final clincher for this recipe has to be that you need no equipment. Just a bowl and your muffin tin of choice.

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Orange & Cranberry Bundt Cake

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The flavours in this stunning cake are just so lovely. Orange and Cranberries go hand in hand and they compliment each other so beautifully. I’ve used my Nordicware double tin to make these but you can use a large bundt tin also.

I’ve topped the cake with a sweet orange glaze which just sets everything off to perfection. You can of course leave it out but I would really encourage you to make it as it’s the perfect finish!

You can keep this cake at room temperature, covered, for a day or two and it will be fine. It’s also great for keeping in the fridge, in an airtight container and will be great for 4/5 days.

If you want to get ahead, you can make the cake, let it cool completely and then wrap twice, and freeze for up to 3 months. Defrost at room temperature overnight and then glaze as per the recipe.

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Maple Glazed Gingerbread Cakes

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These Maple Glazed Gingerbread Cakes with are a delicious little bake that has all the warm, cosy feel of winter with the rich mix of wonderful spices. I have made mine in a Nordicware Heritage Bundtlette tin that holds 6. It measures 4″ across. You could also use a silicone bundt mould which would make 12 cakes. They usually measure about 2.5″ / 3″ across the top.

Silicone will take longer to bake than a metal tin so that’s worth noting. Also, you should only fill your tin about 2/3rd way up and leave them to sit in the tin for at least 10 minutes before attempting to remove them. If you follow my tips for preparing the tin, they will simply slip out!

The recipe seems to have a lot of ingredients and please don’t let that put you off. It’s mainly all the spices.

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Cranberry & Almond Muffins – Gluten Free option included

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Originally a recipe from Olive Magazine, I’ve adapted it and also am offering a Gluten Free method if needed. Both worked out really well and this is probably one of the easiest recipes to make and bake. No equipment needed, just a whisk and a large spoon. No forward planning as you melt the butter and no extra calories with lots of buttercream.

All in all, it’s a winner!

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Caramel Florentines – Gluten Free option included

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The original recipe for these delicious florentines was from the lovely Laura of Bake Off fame. She made her version during the series competition and they were very well received and I think she may even have got rare “Hollywood Handshake” for them.

I used a slightly bigger cutter than recomended and changed one or two ingredients plus quantities. When I made a second batch, I decided to convert them to Gluten Free and they worked equally as well so a big bonus with these!

You could make them smaller as they really spread out hugely; I mean really spread out so leave tons of space between them and you will still probably have some spreading into each other but don’t worry, you can do a bit of adjusting once they’re out of the oven and still hot.

So let’s get on with making these perfect mouthfuls of delight …

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White Chocolate & Ginger Nut Fudge

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This is one of the easiest fudge recipes so you don’t need thermometers but you do need a good strong arm to give the fudge a mix. I used a combination of white chocolate chips from Dr Oetker and some good quality white chocolate bars. Don’t use cooking chocolate for this recipe.

I added crushed ginger nut biscuits as my own ginger biscuits are soft in the centre and chewy and I wanted a crispy, crunchy bite to the fudge instead. If you can find small Gingerbread men, they will look really great!

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Chocolate Profiteroles

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Choux pastry is what you need to make both profiteroles and eclairs. It can be seen as difficult to make but once you know and follow the basics, you will realise there is no big mystery or special skills needed.

Making choux pastry is more like making a sauce than a traditional shortcrust pastry.

My only note is that they don’t do well made too far ahead as they can go soft so making them before guests arrive is ideal and prepare the filling and topping separately. Once you’re ready to serve, filling each one and giving them a glossy chocolate dressing will result in truly, delicious Profiteroles which will make everyone very happy 🙂

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