If you are reading this, I just want to say “thank you”. As if it wasn’t for you, I probably wouldn’t have given these delicious banana chocolate muffins a go. Whilst I have a long list of great recipes that I’d eventually like to share with you, I’m always on the hunt for new ones too. Because, although I’m a bit of a food traditionalist at heart, I want my blog to be filled with tempting things that appeal to everyone.
I’ve been at it again, rustling up a gluten free version of another delicious classic. This time I’m bringing you a rather wonderful recipe for a sticky toffee pudding cake.
If you’ve never had the pleasure of tucking into a golden square of scrunch, you’ve been missing a real treat!
Scrunch is similar in texture to flapjack, with the same familiar flavours going on too. It’s deliciously crunchy, buttery, syrupy and EXTREMELY moreish (you’ve been warned).
One of the many joys of writing a gluten free food blog, is testing out recipes. While most of the time this simply involves rustling up gluten free versions of classics that I’ve enjoyed prior to being diagnosed with coeliac disease, sometimes it can be trying something completely new to me, which was the case for these gluten free butterscotch blondies.
If you’re not too sure what blondies are, they’re like brownies but flavoured with sugar instead of chocolate and they’re delicious!
A few months ago, my friend Paula, messaged me to ask would I make a batch of cupcakes for her Birthday. Her request was; “something like a Victoria sponge but as fairy cakes, so a jam and cream fairy cake”. I thought that a batch of freshly made gluten free butterfly cakes, filled with raspberry jam and vanilla buttercream and generously dusted with icing sugar would fit the bill and they did.
I was having a little hunt through my recipe books and came across this one for gluten free citrus muffins in my Juvela gluten free foods recipe folder.
These muffins are SO easy to pop together, but boy oh boy do they reward you well with a glorious little cake. Soft pale lemon sponge, with delightful tiny golden strips of orange dotted here and there and the unique tangy flavour that only a truly great marmalade can deliver. Finishing the muffins with a drizzle of glace icing really jazzes them up and the sugary sweetness compliments the citrus flavours perfectly.
For many years, I had the absolute joy of being a part of my niece, and nephew’s birthday parties. Each year, my sister-in-law, Kate would invite me over to assist her in the kitchen to get the food prepped beforehand and also to then be on hand to help out, once the party was in full flow.
Kate always laid on a great party spread for the children to enjoy. And after the savoury bits and bobs had been cleared away, it was time for the sweet things to be brought out. The highlight always being the mini party cakes that Kate had rustled up.
Delighted to share this lovely simple recipe, for a rather delicious gluten free coffee and walnut cake with you. A good old classic, that is a favourite treat for many.
The original recipe I used for this coffee and walnut cake came from Nigella Lawson’s website and it works splendidly as a gluten free version.
My mum used to make raspberry buns a lot when I was younger and they were one of my brother’s favourite things to have for his supper. I do love making things that evoke happy memories of years gone by.
I’ve had a go at rustling up gluten free raspberry buns twice now and I’ve been delighted with how well they turned out. And of course any recipe success stories need to be shared with you too.
For the last few years, I have ordered myself a Dairy Diary off Amazon (available to order from your milkman too). I love these diaries, as not only do they have just the right amount of space to jot down daily notes, they also have a fabulous hints and tips section and the most appealing and easy to follow recipes. And it’s from my 2020 Dairy Diary that I have taken this recipe for a pineapple, coconut and fruit loaf.