Tried out these gluten free shortbread hearts as they looked so delicious and gluten free shortbread can be difficult to get right. A few things needed to be adapted to get it right but after that, they worked really well and are totally delicious and addictive!
They don’t have to be heart shaped but they do look just lovely like this and are a great gift to box up and give to someone you love.
A very delicious gluten and wheat free recipe full of gorgeous lemon flavor and topped with a fabulous lemon icing. These Iced Lemon Polenta Cakes look so dainty and lovely. Topped with an edible viola each, you will have a perfect Afternoon Tea treat for you and your guests.
They do have a more crunchy texture due to the polenta and some people find this different but it’s a good different đ
Where do I start about this gorgeous recipe? Itâs impossible to tell the difference between this and a cake made with traditional ingredients and Iâve made enough to know. Iâm always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and itâs gluten and wheat free, comes in both self raising or plain.
If youâre going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. Itâs essential to hold together cakes and pastry and stop them from crumbing. Itâs easily available in most supermarkets and mine is the Doves Farm one.
I’ve tried a couple of gluten free scone recipes and although they have turned out okay, okay is not what you want when you eat a scone. You want the “Mmmm” effect, the light and delicate taste that all scones have and this recipe delivers! I’ve made them a traditional fruit scone but of course you can leave out the mixed fruit and have a plain scone or add herbs for a savoury one.
Adding almond flour gives these scones a lovely texture and flavour and just that something extra đ
 I don’t claim this recipe to be in any way mine. It’s been doing the rounds for absolutely years and everyone has their version and their method. I found this one works for me. It does bake differently sometimes depending on what I add.
A friend gave me this recipe from I think a Weight Watchers book. It looks and tastes very like brown bread but uses no sugar, no flour, no oil or buttermilk ⌠so it’s a healthier way to enjoy what seems like brown bread.
A traditional and well loved cake which never fails to please and is so versatile. Itâs elegant and can be as simple or fancy as you like. This gluten free version is so good it’s impossible to tell the difference and Iâve put some serving options at the bottom of the page if you would like to try them.
If you’re following a dairy free diet, this can be adapted also by a) replacing the margarine with dairy free spread, b) using almond or soya milk and c) dairy free cream for the filling. All are available in most supermarkets.
It will serve 8 to 10 and can be frozen without the cream. Sponge freezes so well.
This recipe sort of scared me at first but I figured, I won’t know unless I try and it was much easier than I thought, turned out really well and I topped it with a Full Irish Breakfast topping for something a little different.
If you want pizza, then just use the Passata or Tomato Puree and use your favourite pizza toppings for a great family meal.
Soooo I’ve been looking at this cake for over a year now and really wanted to make it. The problem I had is the person I wanted to make it for is coeliac so I had to find a recipe that was gluten free and would work in holding up the style of cake. After a couple of attempts, I found a good one and it worked! I was so pleased with how it turned out that I sort of glowed happily for a while đ
With this cake, it’s not particularly difficult but it does take time. If you want, you can make it over two days. The issue is that each cake takes 65 – 75 mins to bake and can’t be made at the same time so plan ahead for this but otherwise, it’s so simple that it’s definitely worth trying to impress your loved ones.
Talk about throw it all in the bowl and go …. this recipe is exactly that! Crazy how quick it all comes together and it’s in the oven before you know it!
You can use honey or maple syrup but I replaced these with agave instead and again you can choose walnuts or pecans, whichever you like best … or both!
As there’s no flour in the recipe, only ground almonds, I would be careful about adding dried fruits as there’s a good chance they will sink to the bottom. Let the bananas do the talking! Originally 2 bananas were called for but I added in another half to help bind it together and then sliced the remainer and placed on top. I sprinkled a teeny bit of raw can sugar on the slices just to finish them off.
These are a healthier version of the traditional Flapjack and nowhere near as sweet as them. Using bananas and apple to bind the mixture, it straightaway cuts down on the amount of sugar used. I made a more adult version which replaces the peanut butter with tahini and I added dried cranberries to make up for the lack of sweetness from removing the peanut butter.
Organic honey, apricots, raisins and oats all add to a really great snack on the run and if you add in a good handful of mixed seeds, you have a great “power snack”.
I’ll give both options in the list of ingredients so you can choose which will suit you and your family best.
We love a crumble in our house and even though we add different things at different times, there’s nothing like the original, not messed with version to just put an “aaahhhh” in your belly! I make this gluten free for the coeliacs in my house by using gluten free flour and oats.
I’ve adapted the ingredients so they are perfect for 4 people and used a dish measuring approx. 20cm x 16cm. I’ve also reduced the original sugar content by over half. There won’t be any leftovers from this! It’s so easy to make, takes 10 mins to put together and 35 mins in the oven. Show everyone in the house how to make this and then let their creative juices flow.
Just double up for a bigger group to feed.
I think it must be at least 25 years since a neighbour in our first home gave me this recipe. I have no idea where it’s from but as most Tea Brack recipes are similar to each other, this won’t be a big surprise but I can promise you a delicious result. There’s no sugar added here and no need either. Let the fruit add its natural sweetness.
