Very simple and delicious muffins, full of oats and naturally sweet sultanas which are very quick and easy to put together. I’ve listed the original recipe below and given the options for Gluten Free in bold.
I found these muffins quite sweet so you can reduce the brown sugar if you like. They are perfect to take for lunch or to take to school.
I think these should be called Cakies! They are the perfect combination of a cake and a cookie. They are thick and loaded with chocolate chips; they are very satisfying and filling and full of good stuff like bananas and oats.
I’ve adapted some of the ingredients so you can choose to go with the original or make the recipe a little healthier with less refined products. Either way, they are perfect as an afternoon or mid morning snack to keep you going till lunch or dinner time.
I love baking when it’s Autumn. The range of great ingredients which offer so much flavour are abundant and very comforting. They make great cakes and desserts.
Picking blackberries must be one of the most endearing memories we have and they are readily available within a short distance for most of us. Coming home with stained fingertips from eating as many as you pick is a lovely memory.
These muffins are so quick to put together and have a delicious crunchy topping.
These scones are just perfect, fresh from the oven, warm and maybe spread with a little butter or chutney. Seriously very comforting food! The recipes comes together quickly and they are definitely worth making for a perfect mid morning or afternoon treat.
Traditionally we make our scones with buttermilk or regular milk but this recipe uses Greek Yoghurt instead. I was sceptical of course. I thought it would be way too dry and not be able to work into a dough but it worked! The scones were really good.
You can use a caramel drizzle on these if you want to dress them up and they are equally delicious on their own or with a dusting of icing sugar.
As much as I love a sweet scone, my heart probably lies firmly in the Brown Scone box. I really love a hearty brown scone. I love that I can decide to go with butter, or jam but if I feel like it, I can top with some cheese or whatever may take my fancy that day.
Unfortunately trying to find a gluten free brown scone has been almost impossible and I did try one but it was like eating grain from the miller (without the help of finer processes)!
So one day while I was making some gluten free brown bread, I thought …. this might work so I gave it a go and success! I know I’m going on a bit about it but honestly, I feel I came up with this idea and practically created a gluten free brown scone!
I’ve tried making scones using fresh strawberries before but ended up with squashed strawberries and a pinkish coloured dough so haven’t gone back to revisit that recipe until now …. I got a punnet of really sweet and delicious Irish strawberries and really wanted to make strawberry scones so off I set to do a little research.
As with a lot of my baking, I also wanted to make a Gluten Free version too so I’ve included both below so everyone can enjoy these amazing scones.
They veer slightly away from ingredients a lot of us would traditionally use for making scones but the result was a really rich and creamy scone with chunks of strawberries throughout so I’m putting this recipe down as a success!
I’m such a fan of almond flavours which of course lead into bakewell. Any version of a Bakewell is a winner with me. I absolutely love the flavours but I do understand that sometimes, you don’t want to make the different elements needed for a traditional Bakewell Tart so thanks to Lakeland UK, these gorgeous little Bakewell Squares are a very simple yet delicious way to get that hit.
A little while ago I made a Cherry Loaf Cake and it was just so lovely. It’s proven very popular with everyone which always makes me very happy! The recipe is also here on the website if you want to take a look: https://www.cozebakes.com/2020/06/09/cherry-loaf-cake/#more-2831
I kept thinking I would like to make something similar in gluten free form and felt muffins would lend themselves well to the adaption and so these Cherry & Almond Muffins were born.
These Apple Pockets happened by mistake really. I had made Baked Apples and had filling leftover. The filling was so delicious that I wanted to do something with it but didn’t have enough for small pies.
I remembered I had seen a video on using pastry in different ways and that sort of made it happen.
If there’s a recipe that I would really urge you to make, it’s these cookies. They are so good. So Moorish, chewy, full of healthy oats and healthy dried fruits. You just need a microwave to melt the butter and golden syrup and a wooden spoon. 20 minutes in a low oven and gorgeous cookies to make everyone happy! Please make them!
This scone recipe is very simple to put together. If you already have sweet potato mash, then you’re one step ahead. There’s no butter in this recipe, I use oil instead and they are still really light and fluffy. Sweet Potato is a great vegetable, full of nutrition and high in fibre, vitamins and minerals – specially high in Vitamin A.
For those who are on special diets, Sweet Potatoes are a low glycaemic food. So let’s get to the recipe.
