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.
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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.
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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!
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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!
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I have a very nice Gluten Free Banana Bread recipe here on cozebakes which is made using only ground almonds. I wanted to make one which used Gluten Free flour and to include dates and walnuts for extra flavour and crunch.
I’ve adapted this great basic banana bread recipe and it’s worked really well. Banana Bread can sometimes can bad press but it’s a great stand by recipe and this one uses no added sugar so it’s a healthier option to bake. Using very ripe bananas adds a natural sweetness which removes the need to add processed sugar to this recipe.
There is an amazing smell all around the kitchen when making these gingerbread shapes and they taste just so delicious with a hint of spices in each bite. Soft and chewy, they are perfect to decorate your favourite way.
I got about 12 good sized gingerbread from this recipe. My cutter is approximately 9cm x 8cm
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Biscotti are an Italian biscuit, traditionally almond flavoured. They are baked twice to make them dry and crunchy and we recognise them for their oblong shapes. They lend themselves really well for flavourings and I have two options in the recipe below.
They can be left plain or dip the ends into some chocolate and sprinkle with nuts or cranberries. Biscotti can be seen as a lighter biscuit choice as they use less fat and sugar than other traditional cookies and biscuits. The addition of nuts helps to up their health benefit.
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I’m a little obsessed with mincemeat and will happily eat it with a spoon out of a jar! It’s very simple to make your own mincemeat and you can really taste the difference. It’s nowhere as sweet as shop bought and you can really taste all the different flavour combinations plus you control everything that goes into it. There isn’t a large quantity of processed, refined sugars as you get lots of sweetness from the fruit you use.
If you don’t like dates, you can use figs, raisins, cherries or dried apricots instead.
You can use fresh or frozen cranberries.
I like to use Amaretto in my mincemeat but Kirsch works well as does any orange liquour you may have. Be mindful about adding a strong alcohol as it can smother the other flavours.
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I made ginger biscuits recently that were really good and a big hit. Of course I then had queries as to when would I make a gluten free version to have all things equal. I like a challenge and found a nice recipe from Barefoot Countess and went about adapting it to gluten free.
I was delighted to receive some amazing products from the Free’Ist range and set about creating a fun and very simple, no bake recipe that everyone can enjoy. Free’Ist is an Irish company that produce a range of products to help reduce your sugar intake but never compromises on taste. The bonus is that a lot of their products are also gluten free!
Check out their website with great Bundle Offers: https://freeist.co.uk/?v=79cba1185463
I took the much loved and well known Rice Krispies Squares and adapted them to add some sweet and salty popcorn from Free’Ist and the combination works so well. I also used dairy free butter and milk which worked great.
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I saw this recipe in Olive Magazine – olive Magazine Recipes and Travel and Restaurant Tips – olivemagazine and kept it in my virtual back pocket to give it a go. The recipe is originally a regular one and very tasty so I made two versions to keep everyone happy. One regular and one Gluten Free
They are full of white chocolate teamed with raspberry jam and topped with childhood (and lots of adults) favourites, Jammie Dodgers. If you are making the Gluten Free version, you can get your biscuits here from Holland & Barrett Prewett’s Jammy Wheels 160g | Holland & Barrett (hollandandbarrett.ie)
I love this recipe as you don’t need any equipment. It’s all done in a large saucepan so very handy!
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These amazingly good cookies are chewy with a little bit of crunch and are packed full of delicious ingredients like coconut and pecans. Of course they also have cornflakes! Yes the humble cornflake cereal has been given a boost here and has become a little star in the making.
Interestingly, you would think the cornflakes would get soft and sort of soggy but no, they keep their crispiness and add a perfect balance of chewy and crispy to these sweet and oh so good cookies. It’s really hard to stop at just one … you have been warned!
I’ve given the recipe for making regular cookies and also for Gluten and Dairy Free options too so everyone can enjoy them.
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