Using coconut milk in this recipe gives the baked oats the most amazing creamy taste! Coconut Milk is full of healthy fats and combined with your favourite berries which are packed with antioxidants and only a bit of pure maple or date syrup, you have a fantastic way to use up berries and a great make ahead breakfast / snack for a few days. This one bowl recipe will soon become a family favourite and you can adapt it depending on what you have in the fridge!Continue reading
I’m a big fan of a loaf tin bake. The possibilities are endless. The recipes are always pretty straightforward. They look great and can be an every day treat or dressed up and they win over a crowd. What’s not to love!
This bread has everything I love. The dates, lots of warming spices and nuts and it uses no refined sugar!
If you need it Dairy Free, then substitute the butter for your usual non dairy brand.
Vegans can sub the egg with a flax seed egg (see below) and use maple syrup or date syrup in place of the honey.Continue reading
Gluten Free, Vegetarian, Dairy Free, Vegan
This is a delicious Lasagna recipe which uses no meat but it’s hard to tell the difference. A little trick I have with kidney beans works wonders! Using plant milk and cheese means this lasagna will also be vegan and dairy free.
Don’t be put off by the sauce – it takes about 10 minutes and is so much better for you than a packet. A tip for time saving would be to make double the quantity of a bolognese sauce and keep the second half for when you want to make a lasagna. All you have to do is make the sauce, add a few bits and pieces and bake in the oven!Continue reading
There’s something so comforting about a piece of shortbread. It’s simple yet delivers on so many levels. The buttery taste, just enough sweetness and perfect for any time of the day.
Shortbread has only a few ingredients but it does lend itself well to adding other flavours too. You can use a combination of flavoured sugar like a lavender infused one along with regular caster sugar. Use the zest of citrus fruit to add other flavours such as lemon or orange but don’t add other liquids to the mix or it won’t result in perfect shortbread. Of course if you like, drizzle a bit of melted dark chocolate over one half of your cooled shortbread for a beautiful finish.
I’ve used this shortbread recipe both in wooden moulds and for cutting out shapes. It works perfectly for both and is very forgiving. If you make this recipe, I would love to see the results and would be great if you could leave a review below.Continue reading
Light, fluffy and lemony! I don’t need to say anymore. Just scroll and make them!
The loveliest of lemon cookies that can be made as small as you like for a dainty afternoon tea or regular sized for coffee with friends. Everyone went back for a second (and some for a 3rd!)Continue reading
A wonderful change from the usual mince pies with it’s delicious frangipane topping. It’s also easier to make as there’s far less cutting and shaping with pastry. I used my own homemade mincemeat which is gluten free and vegan. The recipe is here on my website if you would like to make it. It’s very simple and can be made ahead once stored in sterilised jars. A great dessert to serve with cream or custard after a lovely dinner.Continue reading
Shortbread is just one of those treats that’s hard to resist. The full buttery flavour is just so delicious and feels like a real treat.
I have two great Gluten Free Shortbread recipes already on the website if you want to check it out. This is for Shortbread Chunks: https://www.cozebakes.com/2020/05/22/gluten-free-shortbread-recipe/
and this is for Gluten Free Shortbread Cookies: https://www.cozebakes.com/2020/07/11/edible-flower-lavender-shortbread-cookies-gluten-free/
Just use the search facility on the website here to find a few other options including a Lemon Shortbread. Everyone likes their shortbread their way and that’s absolutely perfect!
Regular Recipe also included
To have something a little different from the much loved apples we use this time of the year, I thought that a scone with some delicious pears and lovely warming spices would make a welcome change. This recipe has been made as a Gluten Free share but I’ve also added in a regular option for those who don’t have any dietary issues.Continue reading
There are times when bananas are much loved and enjoyed and then other times they are left to go brown and not as attractive looking but that’s when they become magical and the most wonderful of ingredients. The riper a banana, the sweeter it is and this helps to reduce the addition of sugar in a recipe.
This recipe has no refined sugars as it uses Organic Maple Syrup for a little sweetness. You can also use Agave Syrup or an artificial sweetener. I use a combination of Almond Flour and Oat Flour and of course Sprinkles!! Almond Flour is not the same as Ground Almonds so be aware when prepping your ingredients.Continue reading
Scones are and always will be, a favourite with us all but what way do you lean when it comes to choosing a scone? For me, I almost always choose a savoury scone. I just love the combination of flavours and they work so well with soup or a salad for lunch. If I’m on the run, I feel they are a better choice when I don’t have time to sit and eat breakfast but that’s probably all in my head.
I wanted to take my hugely successful Fluffiest Gluten Free Scone recipe and adapt it to make a delicious and really tasty savoury scone and had lots of flavour combinations running through my head. Then it hit me! How I love a sandwich full of rich, mature cheddar cheese and a caramelised onion relish and this would work so well in a scone version. Even though most shop bought jars of relish are probably gluten free due to their ingredients, unfortunately it’s not really worth taking a chance so it’s safer to make your own and my recipe is very quick and simple and you’ll have some leftover to use in a toasted sandwich!Continue reading
This is such an easy way to feed a few people with as little hassle as possible. Everyone loves pancakes but the person making them has to stand over the pan until all the batter is used up. Here’s a great way to fix that and everyone eats together!Continue reading
Honestly if you had asked me a few years ago to taste one of these cookies, never mind make one, I would have declined politely figuring I could always just get a “regular” chocolate chip cookie if I wanted one. Moving on a few years and with a lot more knowledge on board, I can see that these different options are much healthier than buying a processed cookie and also help to add fibre, protein and healthy fats to your diet.
They are also great for most dietary needs being gluten free, dairy free, vegan and suitable for paleo diets. There’s only a little bit of prep with toasting the coconut flakes and making the flax seed mixture (in place of eggs) beforehand but I’m talking about 10 minutes and I would recommend toasting the coconut as it lends another whole level of flavour but it’s not necessary.Continue reading