Make these Mixed Berry & Oat Muffins in about 10 mins with no mixer needed!
Using the mixed berries straight from the freezer makes things so easy!
Read the tips at the end of the recipe. If you are not GF, use your regular oats and flour.
I’ve used my Apple & Almond Pudding recipe to create this delicious version using rhubarb and strawberries. Have a read of the notes before starting as they help to result in a perfect dessert for everyone to enjoy!
My Blackberry Crumble Cake is dotted with plump blackberries and topped with a buttery crumble but what makes this a fantastic recipe is you only need a bowl and whisk! No mixer, no food processor, nothing!
Using a springform tin really makes things very easy.
I had some apple sauce left over so thought it would work well to make some scones.
My Fluffy Gluten Free Scone recipe is well known and loved but I had no rice flour and knew the apple sauce would affect the liquid quantity so a few changes were made. Happy to say these turned out really lovely. A big hit and a great way to use up extra apples.
My Cherry Crumble Cake is a one bowl, no equipment dream recipe. Made for my Daughter in Law who loves cherries and is expecting so what Mama craves, she gets!
If you’re looking for a nostalgic bake then this Apple & Almond Pudding is the one for you. It’s got no flour and only needs a few ingredients you probably have already. This is made on repeat in our house!
Let’s get healthy while still enjoying totally amazing treats! I always feel if you totally deprive yourself, you crave things more. These healthy blondies are so good and have won over some very reluctant tasters. I’ll add some notes at the end of the recipe for those who don’t need to adhere to particular dietary needs.
They are really easy to make, just dump everything in the food processor and it’s done. We love recipes that need minimal effort and give maximum results. I’d really urge you to give this recipe a try. You might think you will taste some of the ingredients and you may not even like them, but actually, these Healthy Blondies are a great surprise!
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I’m a big fan of a bakewell and an equally big fan of loaf cakes so bring them together and well, it’s just perfection for me! This is a great loaf cake recipe that has a lovely surprise layer of delicious raspberry jam in the centre. I topped mine with a simple almond flavoured icing but some icing sugar and fresh raspberries will make a beautiful finish too.
There’s something quite special about fresh raspberries in baking and I love biting into a slice of cake and finding a gorgeous, fresh raspberry in the middle!
This is a great simple recipe to make and bake but delivers a wow factor every time!
Tahini, Oats & Quinoa with Date Syrup, Nuts & Seeds. Gluten Free, Dairy Free, Vegan and No Refined Sugars.
Granola is one of those foods that can appear to be healthy while hiding a lot of processed and refined ingredients. Making your own is quick and easy plus you control what you eat. Using Date Syrup and Maple Syrup in this recipe ups the nutritional benefits plus it’s fibre and protein filled. It will last for 2-3 weeks in a sealed container in the cupboard so definitely one to make and get ahead.
There are more and more recipes now being published using almond flour in place of regular white flour. It is a healthier option as it’s a more natural product with less processing. Also it’s good for those who want to reduce their white flour and carb intake. Almond Flour is not the same as Ground Almonds. It’s finer so has a different texture. It adds a lovely flavour to any bake and cakes then to be less dense using almond flour.
You only need a bowl, a whisk and spoon to make this flour free, butter free delicious cake! And about 10 mins to get into the oven.
This Gluten Free Toad in the Hole has been made without flour and using some flaxseed eggs along with regular ones (didn’t have enough) but it can be made using just flaxseed eggs or your regular egg replacer.
It’s a great way to use up sausages, rashers and stuffing leftovers.
The recipe needs a good amount of seasoning so use your salt and black pepper with abandon!
There’s a big difference, to me anyway, between an apple tart and an apple pie. I always feel a tart is for polite company, with perhaps a spoon of whipped cream whereas a pie brings up images of family and friends sitting around, bowls chock full of sweet apple filling and crusty pastry topped with vanilla ice cream.
I bought a wonderfully pretty patterned deep pie dish that measures 10″ wide and 2″ high so it’s substantial and deserves only the best Apple Pie to fill it.
