Gluten Free Blueberry Muffins – unbelievably fluffy!

I made these blueberry muffins as I had a load of buttermilk left over from another bake I made, I bought too much!  So, I didn’t want to waste the stuff and found this recipe for gluten free blueberry muffins.  It makes a large amount of mix and the recipe said that it makes 15 muffins, it looks too much but do cram the mixture in your large cases as they come out so nice and big and fluffy. They are crammed full of blueberries which seem to explode into little purple bite fulls of yumminess during the cooking.

So without further ado, here is the recipe for you to enjoy… … Continue reading

Breakfast Banana Muffins

I have been making these banana muffins for years, but only just recently have I taken to having them hot out of the oven for a breakfast treat.  The original recipe waits until they are cool and then add cinnamon frosting on top, but they never last long enough to get to this stage anymore!

I often bake them on a Sunday as a breakfast treat after a nice and well deserved lie in.  I also like to bake them when we have guests staying over, it’s amazing how the delicious aroma of freshly baked banana muffins gets them out of bed. ♥

I now bake these little wonders directly in the tin and not in paper muffin cases.  I came about this one day when I didn’t have any cases and so just I greased the muffin tin well and cut little round discs from parchment paper to put at the bottom.  The reason I do this all the time now is that: 1- I found that the muffin stuck a bit to the paper when you peeled it off and 2- the sides cook nice and crispy and adds to the breakfast muffin experience 🙂

To make them you will need: … Continue reading

GF Bread Pudding

For the new year I went to my Mum’s for a few days. She lives in a wooden lodge on a marina and it’s a magical place to be, we love going up there, it’s like a holiday every time we go.  My Mum is very Coeliac aware and she has a separate cupboard just for all my gluten free ingredients and treats, she always buys gluten free bread and rolls for me when I visit and I invariably end up bringing them home as she always buys me too much.

Mum bought me a loaf of Sainsbury’s gluten free bread to have toasted for breakfast, now I don’t know about you, but I find some gluten free bread doesn’t seem to travel well and this loaf certainly hadn’t. Most of the slices had broken and it was quite crumbly, I managed to find two slices for my toast and brought the rest home.  I wasn’t going to throw it away, that would be wasteful, I was going to make bread pudding.  It was a small loaf, with two slices gone, and weighed in at 357g.  Bread pudding has it’s basic ingredients: bread, dried fruit, milk, egg, melted butter, sugar, and mixed spice, oh and I like to add zest of lemon too.  So, here is the recipe I came up with…. … Continue reading

Schar Sweet Brioche Rolls

I remember these when they were by Dietary Specials and called breakfast rolls.  The first time I had them I remember thinking they were lovely and just like cakey bread.  I’m not surprised Schar rebranded them and called them Brioche.  I often have a packet in the cupboard for when I need a quick snack.  They are lovely with just jam or banana and are very satisfying.

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The other day I made some Almond Macaroons, I only need the whites of two eggs for this recipe so I was left with two yolks.  I also had a couple of the Brioche rolls left that were beginning to go a bit stale so I though I would try and make a ‘bread and butter’ pudding. … Continue reading

Almond Macaroons

These are my most favourite treats to bake, they take no time at all and only have four ingredients.  They are naturally gluten free and dairy free too!  Everyone who has them can’t stop eating them, they are very much a favourite.  My hubby reckons they remind of him of Farleys Rusks, and come to think of it, I do too. I hope you enjoy them as much as we do….. … Continue reading

Mini Coconut and Cranberry Munchies

This morning I fancied making something quick and sweet for a special treat to have with our cuppa.  I like to have homemade goodies readily available rather than shop bought biscuits and cakes for several reasons:

  • they are tastier and healthier – homemade cakes are additive-free and made with natural ingredients
  • they are of course always gluten free, so I can indulge too
  • I know what’s in them – with all the chemicals shop-bought cakes have in them, the ingredient lists read more like a science experiment than a food item!
  • and because it’s so much nicer to offer homemade treats when friends pop in
This recipe is naturally gluten free and dairy free and for that matter grain free too. It makes about 18 -20 little bite sized morsels. These little fun bites can be stored up to a week in an airtight container, although in this house they are usually gone by day two!
You will need:

… Continue reading

Victoria Sandwich Cake

I like to think I eat healthily most of the time, but occasionally I just hanker for something just a little naughty, but nice. This recipe for Victoria Sandwich or Vanilla Layer Cake, whatever you want to call it, is so easy and makes a rather large cake for you to add whatever filling you like.  … Continue reading

Baked Syrup Sponges

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This is another recipe that is in my favourites list from the book ‘Totally Flour-Free Baking’ by Dinah Wilson. These are so tasty, they are so sweet and syrupy and the sponge is so light, they only have five ingredients, all of which are easily bought from your local supermarket. They really remind me of and old fashioned steamed pud and are so easy to make. Have them with custard or ice-cream or maybe on their own with more syrup poured over. Yummy.

You will need:

  • 5 dstsp golden syrup
  • 120g ground almonds
  • 80g icing sugar
  • 3 medium eggs – separated
  • ½ tsp vanilla essence
  • 5 oven proof cups – about 200ml in size – well buttered/greased

Next:

  • Turn oven on to 170C/325F/Gas mark 3 or if you are like me and have a fan oven then 150C works well.
  • Spoon one level desert spoon of the golden syrup into the base of each of the well buttered cups
  • Sift the ground almonds and icing sugar together two times.
  • Beat the eggs yolks together with the vanilla essence, I just use a wire whisk
  • Beat the eggs whites until very stiff, I use my Kitchen Aid for this, then pour the egg yolk mixture onto the egg whites and stir thoroughly with a wire whisk
  • Now sprinkle the almond/icing sugar mix over the top of the egg mix and fold in gently using a large metal spoon. At this point I find a last mix with a rubber spatula collects all the mixture on the sides and gives it a final proper mix in.
  • Spoon the fluffy mixture on top of the syrup in the cups and level out carefully. The mixture will rise up and then sink back as it cooks, so be careful not to overfill the cups.
  • Now put the cups on a baking bray and cook in the oven for about 25-30 minutes. The centres should be just firm and the sponge a golden colour. Mine took 30 minutes but yours make take less depending on what oven you have.
  • When they are ready, pop them out of the oven and then run a knife around the edges to loosen and turn out onto your desert plate. Enjoy on their own or add your favourite custard/icecream.

 

Now, if you are able to resist and not eat them all at once, then they are fine to keep in their cups and turn out the next day for a lunch treat, eat them cold on their own or with custard or if you want them hot, nuke them in a microwave for about 20 seconds, be careful as the syrup will be hotter than the sponge.