Gluten Free Blondies

These are really good vanilla flavoured blondies which I’ve decorated with some mini eggs as it’s a recipe that always seems to appear around Easter time. I think it’s because of the white chocolate and they seem like a brownie’s lighter little sister! I’ve used gluten free flour for this recipe but want to experiment with a recipe that won’t use flour at all but that’s for another day. Today, we make Blondies that are Brilliant!!

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Gluten Free Chocolate Chip Cookies

Make these simple Gluten Free Chocolate Chip Cookies that are crispy on the edges, full of chocolate chips and have a deliciously soft centre – everyone will love them. They have very quickly become firm favourites here with just one complaint ….. they’re not big enough! The joys of feeding boys!

One of the tricks to get these cookies perfect is to have your butter cold. I know most cookie recipes ask for melted or soft butter but these work best using cold butter. So that’s cold, not rock solid 😉 Using cornflour in the recipe helps to give the cookies a bit of bulk and the addition of an egg yolk along with the egg help to keep them together and avoid crumbling.

You will need to let them sit in the fridge for about an hour so you can plan this when making them..

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Your Best Gluten Free Recipe Book!

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Have you got your copy of Gluten Free Baking from the Heart? Published in November 2020, it has been selling successfully online due to Covid restrictions but now is appearing in your local book shop. Reviews and feedback have been amazing!

Let me take your hand and work through each recipe for perfect Gluten Free Bakes every time! Most of the ingredients I’ve used you can find in your supermarket so nothing strange or expensive here!

Makes a great gift too! Let’s Make it, Bake it, Love it!

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Crunchy Oat Biscuits – Gluten Free

These oat biscuits should probably come with a warning as they are deliciously crunchy and one is never enough! I thought I had made enough but they disappeared pretty quickly!

You can of course make these biscuits non gluten free by using plain flour, oats, baking powder and omit the xanthan gum.

You can make them dairy free by using a plant based butter in place of the butter needed in the recipe.

If you wanted, you could add in some chocolate chips (GF) but I left them as they were to shine in their simplicity. I replaced the light brown sugar in the recipe with organic coconut sugar for a less refined result but you don’t have to.

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Healthy Gingerbread Muffins – Gluten Free & Dairy Free Options available

For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!

They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.

I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!

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Leftover Christmas Pudding Muffins – Gluten Free option included

What to do with leftover Christmas pudding? Well I’ve made ice cream for two years in a row and I wanted to try something a bit different.

Making muffins means you can have smaller treats, they can be frozen and you don’t have to add butter or sugar to the recipe. All positive things. The final clincher for this recipe has to be that you need no equipment. Just a bowl and your muffin tin of choice.

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Cranberry & Almond Muffins – Gluten Free option included

Originally a recipe from Olive Magazine, I’ve adapted it and also am offering a Gluten Free method if needed. Both worked out really well and this is probably one of the easiest recipes to make and bake. No equipment needed, just a whisk and a large spoon. No forward planning as you melt the butter and no extra calories with lots of buttercream.

All in all, it’s a winner!

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Caramel Florentines – Gluten Free option included

The original recipe for these delicious florentines was from the lovely Laura of Bake Off fame. She made her version during the series competition and they were very well received and I think she may even have got rare “Hollywood Handshake” for them.

I used a slightly bigger cutter than recomended and changed one or two ingredients plus quantities. When I made a second batch, I decided to convert them to Gluten Free and they worked equally as well so a big bonus with these!

You could make them smaller as they really spread out hugely; I mean really spread out so leave tons of space between them and you will still probably have some spreading into each other but don’t worry, you can do a bit of adjusting once they’re out of the oven and still hot.

So let’s get on with making these perfect mouthfuls of delight …

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Banana and Peanut Butter, Chocolate Chip Cookies – Gluten Free Option included

I think these should be called Cakies! They are the perfect combination of a cake and a cookie. They are thick and loaded with chocolate chips; they are very satisfying and filling and full of good stuff like bananas and oats.

I’ve adapted some of the ingredients so you can choose to go with the original or make the recipe a little healthier with less refined products. Either way, they are perfect as an afternoon or mid morning snack to keep you going till lunch or dinner time.

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Apple Cinnamon Scones – Gluten Free

Traditionally we make our scones with  buttermilk or regular milk but this recipe uses Greek Yoghurt instead. I was sceptical of course. I thought it would be way too dry and not be able to work into a dough but it worked! The scones were really good.

You can use a caramel drizzle on these if you want to dress them up and they are equally delicious on their own or with a dusting of icing sugar.

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