I’ve made shortbread before and I’ve tried two recipes. Both are here on cozebakes for you to try – A traditional shortbread recipe and a lemon shortbread recipe. One of my sons is a big fan of shortbread and even bigger fan of anything with lemon so I wanted to make him Gluten Free Lemon Shortbread.
You can change it up and try orange zest and even lime zest for a citrus shortbread. Don’t be tempted to add liquid flavourings so stick with chocolate chips, dried fruit, nuts, etc.
This scone recipe is very simple to put together. If you already have sweet potato mash, then you’re one step ahead. There’s no butter in this recipe, I use oil instead and they are still really light and fluffy. Sweet Potato is a great vegetable, full of nutrition and high in fibre, vitamins and minerals – specially high in Vitamin A.
For those who are on special diets, Sweet Potatoes are a low glycaemic food. So let’s get to the recipe.
A very simple and quick recipe which can be made in about 5 minutes. I know I say that about lots of recipes, but I really mean it this time!
As there’s no butter (ie: fat) in this recipe, they are best eaten on the day or next day. You can pop them in the microwave for a few seconds after that if you want.
Found this recipe in an American magazine from Sugar Spun and converted it to a gluten free and metric version and I’ll give both below. It’s chock full of healthy oats and a sweet treat when you want something but can’t find just the right thing. These bars are thick, chewy and totally delicious!
I love the fact you don’t need to take out any machinery to make these. It’s all done by hand which is always a bonus.
You can of course make them plain by leaving out the chocolate chips and they are very good that way too. I used dark chocolate chips and there are lots of variations you can make. I’ll list them below.
I took a nostalgic and traditional route and made these Baked Apples but with a little twist. Using an eating apple makes these so tasty and most sturdy apples will work well.
I’ve used Pink Lady and Fuji so far and they were great.
This recipe will make delicious sausage rolls for everyone to enjoy and one of the best highlights is you can adapt them to vegetarian, gluten free and change the flavours around. The smell of these baking will bring them all running to the kitchen! They are best eaten on the day they are made but will keep for another day or so in an airtight container. Heat gently if you like them hot.
I love an all in one bowl recipe where you have minimal cleaning up after! This great chocolate loaf cake recipe is quick and easy to put together and bakes up so delicious. The original recipe is from Becky Excel and I’ve just changed it a little.
Love this ever so easy recipe which uses a food processor to make and that’s it! If you don’t have a food processor, you could use a blender and I think it may also work in a Nutri Bullet.
It’s full of lovely oats which I’ve blitzed before proceeding so I basically have Oat Flour. It gives a better result once baked. It’s perfect to use up a couple of over ripe bananas and there’s no butter in the recipe. We use oil instead. Sunflower is good but equally, vegetable oil will work too. The last bit of good news is there’s no refined sugar either. It just keeps getting better! You can choose from honey, maple syrup or like me, use Agave Syrup.
Found this recipe for very quick and simple Gluten Free Bread Rolls using only 3 ingredients and had to think long and hard about making them. I was so sure I would be wasting produce and they would be awful that it took me a number of weeks and a worldwide pandemic before deciding to try them!
Wish I had made the decision earlier. I honestly can’t believe how amazing these rolls are. I’ve made them and I’m still in total disbelief. They are just so good; they turn out light and delicious and will stay fresh in an airtight container for up to 4 days. They also toast beautifully too!
These Apple Tart Cookies are soft and chewy and there’s no shaping to be done before baking. They are full of delicious pieces of apple and you can add white chocolate chips for extra sweetness if you like.
I always think of just “pure comfort” when it comes to apple tarts and they are always such a big hit with everyone. To have them in cookie form is another lovely element without having to make pastry. I love the fact these cookies don’t have lots of sugar in the ingredients and adding a glaze at the end just adds a nice touch of sweetness.
I love Flapjacks but the commercially baked ones are so high in processed sugar that they are a rare treat and sometimes just so sweet, they are not really a healthy choice.
This recipe is adapted from a Dove’s Farm original and as I prefer soft and chewy flapjacks, they are perfect for me. If you prefer yours crisp and crunchy, then leave them longer to bake. Simple!
The recipe is vegetarian and free from gluten, egg, soya, wheat and nuts so everyone should be able to enjoy them 🙂
After the success of the Gluten Free Brown Bread Recipe, link here: https://www.cozebakes.com/2019/08/24/gluten-free-brown-bread/ I decided to try a white bread one. I’m not a fan of white bread and rarely eat it. The highly processed and additive full versions add nothing to a healthy diet so why include it?
Then I found this recipe, also from the folks at Doves Farm for their white bread recipe and thought it was worth a try. I’m converted! Plain and simple, totally converted! It is so delicious and cuts so beautifully, plus I know exactly what the ingredients are. I had no bloating or feeling of being unwell after eating it which was a very pleasant surprise.
Honestly I spent that much time just looking at the results of this recipe, it’s crazy but I couldn’t believe that gluten free white bread could turn out so beautifully, cut so well, taste so good and keep longer than a lot of other gluten free breads I’ve made in the past.
