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

American Sweetcorn Pancakes

These naturally gluten free and dairy free pancakes are amazing and great for breakfast or brunch.  We had them with scrambled egg and a few mushrooms, but my husband suggested that next time they would taste even better with a few rashers of bacon on top!  I must admit, I added a squeeze of tomato ketchup on top of mine.

Here is the recipe – you will need: … Continue reading

Thai fish cakes

I made Thai fish cakes for supper last night.  I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.

This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it.  It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot! … Continue reading

Schar Sweet Brioche Rolls and Brioche ‘bread and butter’ Pudding

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.

P1010549

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

Sausage Nut Stuffing Cake

At the weekend I did a practice Christmas dinner instead of a Sunday lunch.  I have a fairly new oven so I wanted to make sure that everything cooked OK for the big day.  I have seven coming for Christmas lunch this year, not as many as I have done in the past, but it’s a nice number.  This sausage nut stuffing cake is delicious, I found the recipe years ago on the web and I have converted it to be gluten free. It can be made dairy free too, just use dairy free spread instead of butter.  I must apologise for the lack of pictures of the finished cake, but I was so intent on dishing up dinner before it got cold that I forgot to take a picture of it when it came out of the oven, it wasn’t till it was on my plate did I remember! … Continue reading

Fish Finger Sandwich

I wouldn’t call this a recipe as such, more of an idea.  However, it’s a very scrumptious idea and I have to say, when I thought about making this I got very excited as I can’t remember the last time I had a fish finger sandwich, not a gluten free one that’s for sure.  It didn’t take long to make and there wasn’t much clearing up to be done after either, so go and treat yourselves and make this too. … 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

Yorkshire Pudding

P1010508P1010511

This is my best ever Yorkshire pudding recipe, I have been using it for a couple of years now and no-one can tell that they are gluten-free.   As you can see they make 12 lovely crispy and well risen Yorkshires.

The secret to great Yorkshire Puds is:

  • to heat the oil in the tin first before adding the batter
  • to cook in a very hot oven
  • and lastly DON’T open the oven door whilst cooking

You will need:

P1010507

  • 50g cornflour
  • 50 gluten-free plain flour (I use Dove Farm)
  • pinch of salt
  • 3 medium eggs, beaten
  • 140ml milk
  • 2tbsps vegetable oil for pan
  • muffin tin

Next:

  • pre-heat oven to 220c/210c fan/425f/gas mark7
  • place oil in the muffin tray and heat for 5 minutes
  • mix the flours and salt in a bowl and then add the beaten egg and whisk to a thick batter
  • add milk and whisk again
  • pour the batter into the tin, it should sizzle when it hits the oil – this is good
  • then put in oven straight away and cook for 20-25 minutes until well risen and golden.

If you are like me and find you have too many, then try adding jam and crème fraiche to them cold, they are yummy and remind me of choux pastry! Enjoy!

P1010513P1010514

 

Baked Syrup Sponges

P1010476P1010483P1010477

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.