If you’re a fan of seeds and nuts you’re going to love this Nordic seed and nut loaf.
I first spotted the recipe for this wholesome seed and nut loaf loaf whilst watching Mary Berry’s Love to Cook series on the TV, and it grabbed me immediately. I loved that it was simple to make, naturally gluten free and tightly packed with good stuff.
I’ve had a great fondness for the beautiful seaside resort of Criccieth, in North Wales since holidaying there with my grandparents in the summer of 1982. I adored every minute I got to spend with my grandma and grandad, but our holiday together in Criccieth was extra special and something that I think of often, so it was an absolute delight to get the chance to return to this magical coastal spot for a couple of days this year.
I rustled up this delicious brown basmati, red camargue and wild rice salad the other day. It happened to be the hottest day on record in the UK and the yummy rice salad proved to be the perfect light lunch to enjoy when the weather was a little too hot to handle!
This fresh, vibrant and extremely flavoursome rice salad works so well with the firm nutty textures of brown basmati, red camargue and wild rice. The ingredients I added to the rice, were based on what I had in at the time and the flavours I was craving on the day.
I’ve made this gluten free chocolate banana bread a few times now and love it. It’s a real joy to make. No fancy equipment needed. Not even an electric whisk.
This delightfully soft, flavoursome chocolate banana bread is studded with chocolate chips and is one of those cakes that tastes even better a day or so after it’s made. The yummy flavours seem to intensify somehow.
Delighted to be sharing this fabulous recipe for delicious gluten free blueberry muffins. These soft, blueberry packed, sugar topped muffins, really are the bee’s knees and have been loved by all who have tried them so far.
The original recipe I used to make these muffins came from Jenn Segal. Jenn is a classically trained chef and shares fabulous tried and tested recipes on her blog, Once Upon a Chef. She has also written a couple of cookbooks. As with the blueberry muffins, many of the recipes Jenn shares are standard ones which adapt perfectly into yummy gluten free creations. I’ve also got a super pecan squares recipe on my blog, which is another delight from Once Upon a Chef’s site.
I discovered this rather wonderful pear cake ((Torta di pere e mandorle) recipe by Elisabetta Ludica, on the BBC Food website. The only change I’ve made to the original recipe is to use gluten free flour. And after baking and testing it out a few times, I’d like to share the recipe with you.
I do already have a smashing fruit scone recipe on my blog. And of course, it’s also one that can be used to make a gluten free cream tea. But after enjoying a very delicious scone, as part of a gf afternoon tea at Nunsmere Hall, I wanted to share a scone recipe that was a bit fancier. Something that may be fitting enough to hand out at a street party. Celebrating The Queens Platinum Jubilee maybe?!!
Bringing you another super recipe that I think you’re going to love! I discovered the recipe for these gorgeous pecan squares over on once upon a chef’s website. These gluten free pecan squares have a lovely buttery shortbread base; however, the star of the show has to be the deliciously moreish, caramel pecan topping.
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It’s with joy I bring you this gorgeous recipe for a traditional lemon meringue pie. Which of course is completely gluten free.
Lemon meringue pie has featured delightfully throughout my life, as my mum and grandma frequently made this delicious, zingy, meringue topped pie. But whilst they’d always make their own pastry and meringue, the lemon filing tended to be a Green’s packet mix. I used to love helping my mum and grandma make this pud. I say help, it was generally a case that I stood and stirred the lemon filling in the pan until it had thickened, and the little capsule, filled with magic lemon flavouring burst (my favourite bit!). The last time I checked, Green’s lemon pie filling was a ‘may contain’ for gluten, so of course it’s something that’s now off limits for me; hence the ‘need’ to make lemon meringue pie from scratch.
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Since starting writing my own gluten free food blog, I’ve discovered many inspiring food/recipe writers and cooks; Rosie Birkett being one of them. Rosie is a recipe writer and cook, and it’s her recipe for leek, walnut and two cheese shortcrust tart that I’m about to share with you.
The original recipe for this truly scrumptious leek, walnut and two cheese tart featured in a copy of The Sunday Times magazine. Prior to the magazine being published Rosie shared a picture of the tart on instagram. The tart looked incredible and I knew I’d have to rustle one up. And I’m so glad I did, as this light, crisp, pastry tart filled to the brim with a glorious selection of wonderful ingredients, turned out to be a stunner!