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.
This is a lovely cake, baked in a loaf tin which uses ground almonds and pistachio nuts for it’s main flavour. Originally the topping used lemon juice but I replaced it with Limoncello for an extra kick and it worked beautifully but you can use lemon juice if you prefer. I’ve adapted it from a book called Ginger & White.
Making it again, I would reduce the ground almonds to 100g and increase the guten free flour to 70g and for my fan oven, I would set it 150C as the top can brown quite easily but you can guage yourself what works with your oven.
The only slightly testing part of this recipe was removing the shells off the pistachio nuts and realizing that you need twice the weight that you bought after removing said shells! So when you go to buy the pistachio nuts, you will need 200g to get 100g of peeled, ground nuts.
Butterfly Cakes bring you right back to your childhood, however this version is quite grown up as it’s filled with tangy lemon curd and they melt in the mouth!
This recipe is gluten free but you can substitute the flour for normal self raising flour if you prefer.
Using xanthan gum in gluten free baking helps your finished cake to bind together better.
I should probably apologise for adding this recipe but it’s so good that I think you will actually thank me. Your hips may not, but one piece won’t be that bad *cough*. It’s a delicious nutty caramel layer which sits on a decadent brownie base.
The only thing to watch out here is that you can’t let the caramel burn or it will taste awful. You have to just give it the time it needs without interruption – about 15 minutes – and all will go well. So get a magazine or whatever you need to keep you stirring for the time required.
A great recipe to make beforehand and depending on the filling, can be frozen and let defrost when needed. I made a buttercream filling and kept it in the fridge overnight but it would be perfect with cream and the addition of your favourite berry swirled through. If you choose cream, then it would need to be eaten on the same day.
It’s relatively simple so don’t be afraid of the rolling. No meringue roulade is ever perfect or free of cracks so go ahead and roll away for your own special version of this classic dessert. The bonus of course is that there’s no flour used so it’s a perfect gluten free recipe.
I wasn’t sure about making these as strawberries can misbehave when baking and become mushy and unpleasant to eat but this recipe proved to be the exception and got thumbs up from everyone, even non gluten free tasters. It simply is a delicious recipe and the pretty pink frosting really finishes them beautifully. I like them without the frosting and they would be perfect for breakfast or a mid morning treat this way.
Decorated with pink frosting, fresh strawberries and freeze dried strawberries, they make a perfect tea party addition. You would not know these beauties are gluten free as they turn out so light and fluffy.
I am a little hooked on these homemade versions of Crunchies. They are very addictive and very simple to make. I made them gluten free by using GF cornflakes and GF oats. You only need a few ingredients, melting, mixing and some time in the fridge.
You could try replacing the golden syrup with agave syrup for a less processed version and using dark chocolate. Whatever way you decide, they will be delicious!
Shop bought energy bars can be expensive and sometimes contain processed ingredients so these home made ones are a perfect solution. You can use the same basic ingredients and tweak to suit your tastes and needs.
As this was my first time making them, I changed only a few bits from the original recipe but next time, I will be making them with added seeds such as pumpkin and sunflower seeds. I would prefer dried cranberries to raisins, but that’s a personal choice. The dates are the one ingredient you can’t change as they create the bind you need to make the bars.
These gluten free chocolate brownies are really delicious, you would not know the difference at all (I promise) and have a nice soft centre with the added bonus of chocolate drops for something extra squidgy. Warning : these are addictive and I take no responsibility at all for their deliciousness!
