This is so quick & easy to make - great if your in a rush in the mornings like myself, making breakfast being the last priority. This smoothie contains gluten free oats, fruits, linseed’s & milk - making it a well balanced breakfast to start your day; being low Gi, full of ‘good CHO’, protein, fibre & very low in fat. I often pop this into a drinks bottle so it is a breakfast on the go. Tasty, healthy, quick & easy, rejuvenating breakfast - perfect!
It is always nice to be able to eat a true classic that is gluten free. These blueberry muffins are really moist, though not too sweet so are great for breakfast or as a mid-morning snack. I often make these in batches and freeze them, for when I am running late.
There really is not enough savoury gluten free options nowadays. These scones are not only good as a snack but another breakfast option too. They are packed full of flavour and a classic picnic item of mine.
Gluten Free Fodder Hazelnut and Cranberry Breakfast Muffins
I don’t know about you, but I find it really hard to find gluten free breakfast options in the mornings. These are great because they are not too sweet and a joy to have in the morning with your preference cup of caffeine. They are freezable and defrost quickly so great to grab on the go and eat in the office. Easy to make; a must try.
Gluten Free Carrot Cake Cupcakes with Orange and Cinnamon Frosting
Carrot cake is a classic, which are made a tad more special surrounding in pretty cupcake cases. These are fabulous in the summer, especially with the fresh frosting, so the cakes are not so heavy. Not only a tea time cake, but a nice edition for many special occasions.
Gluten Free Peanut Butter, Chocolate and Fudge Cookies
This recipe is courtesy of Phil Vikery. It is so simple to make and doesn’t require flour anyway. Every Time I have made these they are grabbed incredibly quickly. A must try, especially fun to make with the kids.
Gluten Free White Chocolate & Cranberry Oaty Flapjacks
It is often misunderstood that flapjacks are rather healthy, which is most certainly not the case with the main ingredients being butter, sugar and syrup. However these indulgent gluten free flapjacks are easy to make, a nice change from the classic gluten free chocolate brownies found everywhere and are found to be devoured almost immediately.
These are rather scrummy, and before you know it you have eaten 5! A lovely gluten free alternative, which is savoury for a change. A great snack, or food to accompany dishes such as salads. The results are always the same; very easy to bake and a brilliant addition to a picnic!
Gluten free classic 'pink' vanilla cupcakes topped with cocktail cherries
The vanilla cupcake is a classic and I am a firm believer if it is gluten free it should taste just as good, if not better! Results are usually produced through the process of making the cakes, rather than the ingredients solely themselves. These lovely & bouncy cupcakes have a fabulous texture and are all in pink - perfect for a special occasion.
Gluten free banana & walnut loaf drizzled with maple icing
This loaf is beautiful with a cup of English Breakfast outside under a summer parasole. Really moist, tasty and the banana is not too overpowering, which in some recipes it can be. I cannot take the credit for the recipe though (only the baking!) as this is a Phil Vickery recipe, which I followed to the letter.
These are in between macaroons and amaretti biscuits. They contain lemon zest, which really develops the flavour of the biscuits. I adapted this from a Phil Vikery recipe mainly built on roasted almonds & pine nuts, rice flour and meringue.
Crunchy on the outside & chewy on the inside: perfect with a rich coffee!
Vanilla gluten free cupcakes with lemon butter icing and white chocolate shavings
I made these for the arrival of my nephew! I call them baby-blue cup cakes…literally!! These were the best I have made yet. I would advise to anyone making gluten free cupcakes to follow Phil Vikery’s recipe.
Red velvet cakes just look so pretty and it suprises many people that they are essentially chocolate cakes. I developed these from a mixture of recipes which provided me with light, moist sponge with a subtle chocolate taste.
Ingredients: butter, caster sugar, cocoa powder (check GF), vanilla extract, buttermilk, flour mix (rice, potato & tapioca), salt, red food colouring, bicarbonate of soda & white wine vinegar.
Well I cannot take credit for the burger buns (Tesco Free From Fresh Buns), However the burgers I can.
I processed onion, fresh chili, paprika, chili seeds, tomato puree, , olive oil, garlic and chorizo in a food mixer. I infused this into minced lean beef and kidney beans. I firmly rolled the mixture into 8 balls, flattened them and popped them into the fridge to set.
Served with mature cheddar, lettuce and chilli sauce! Spicy treat!
My first try at a lemon meringue pie. I would say my biggest success yet; being that I did not burn it or miss out any ingredients and it tasted pretty buff! This was relatively simple to make, however as it is made in three parts it is time consuming.
Short crust pastry base: Phil Vikery recipe
Lemon curd filling: Green’s lemon filling (I know I cheated!)
Meringue: 6 egg whites, 300g caster sugar (added slowly) & 2 tsp of cornflour wisked together until smooth.