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.
I’ve had this recipe in my virtual back pocket for a while now just waiting for the right time to make it. Everything about it just smacks of nostalgia, tea time, quaint vintage vibes and I didn’t want it to go to waste.
So when I joined a new group of lovely crochet loving ladies, I knew immediately what to bring along and it was perfect! The recipe yields a 2lb loaf size and it’s quite dense hence the loaf in the title and not cake. It calls for frozen raspberries which I always have in the freezer and I think the next one will be made using the bag of frozen mixed berries I have. It needs nothing more than a light dusting of icing sugar and that’s really only for a bit of extra flourish and why not!
This recipe originates from Jo Wheatley of Great British Bake Off fame. It’s a family favourite passed down from her aunt. As I live with a coeliac who loves anything with apple in it, I wanted to adapt this one so everyone could enjoy it. It worked out really well and is a very easy, straightforward and delicious cake. It’s crying out to be served with some custard or cream (your preference) and could be dressed up to make it a little bit special by adding a caramel topping.
There is another Apple Cake recipe on cozebakes if you prefer to make that, just search for Apple Cake and it will show up 🙂
We were given some shop bought cookies that are gluten free and I was so disappointed at the taste. It’s a pity this is what’s available to coeliacs as a treat. So I found this recipe and they are just the bomb. They really taste great and you won’t buy biscuits again after making these.
The mention of the word Nutella seems to send lots of people into raptures of how they eat it, how they love it and how delicious it is. All this is very true. Nutella is a jar of sheer luxury, decadence and total indulgence!
This is a quick and simple recipe for gluten free cookies using Nutella as the main ingredient. Adding an egg with an egg white gives them a touch of lightness that adds to their appeal.
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!
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.
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!
These yummy biscuits are full of all those childhood taste memories. Golden Syrup, Oats, Condensed Milk, Cornflakes and Custard Powder …. they are just so delicious and the bonus is they literally take minutes to make, less than 15 mins in the oven and a bit of cooling time.
I adapted the recipe to make it Gluten Free but I’ll list it as given and put the gluten free options and additions in brackets. They will last for up to a week in an airtight container.
