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.
I’ve got myself so excited to share this sherry trifle recipe, that I really don’t know where to start. So many words, so many trifle food memories… spotting it on a well laden sweet trolley, my mum making it every Christmas. You get it?!! Trifle brings me GREAT joy!
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).
I’m thrilled to be sharing this recipe for gluten free choux buns with you. As I know what a big deal it is when following a gluten free diet to still be able to enjoy scrumptious treats that pack the same punch as their gluten filled equivalents. And these gf choux buns certainly do just that.
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.
I’m a massive fan of Warburtons gluten free white cob with sourdough. And I love to cut myself a nice thick slice from this soft white cob, toast it and enjoy with whatever topping that grabs me on the day. When toasted, the bread crisps up perfectly around the edges but remains soft and chewy in the centre, reminding me of traditional fresh crusty bread. It’s something I’d even suggest that you could serve up to your gluten eating family and friends (if you can possibly part with a slice or two) as it’s so good! I’m sure they wouldn’t even notice that it’s gluten free.
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.
Here’s a lovely easy recipe for gluten free potato cakes. I tend to make potato cakes when I have a little bit of mashed potato leftover and would normally just add enough gluten free flour to the cold mash until it feels right. But as I’m now sharing the recipe with you, I did have a little hunt for a ‘proper’ recipe as my vagueness around quantities would be rather unhelpful.
It’s funny, how some foods that didn’t thrill me before being diagnosed with coeliac disease, I’ve suddenly become a fan of. Pies being a classic example.
Whilst I’ve made lots of large savoury gluten free pies and quiches, I thought it would make a nice change to have a go at making some small individual ones. The perfect snack to grab from a buffet table or to savour with a nice ice-cold glass of fizz!
Had a little bash at making a gluten free steamed jam sponge pudding the other day and was absolutely over the moon with how well it turned out. The sponge was perfectly light and compared fabulously to the ‘gluten filled’ steamed puddings I’d enjoyed many years ago.