Yes indeed there are such wonderful things as the perfect gluten free chocolate chip muffins and this recipe is possibly one of the best. Bragging I know but it works and it works really well.
They are light and airy just as muffins should be and with the reduced sugar quantity, still full of just the right amount of sweetness with your morning beverage or for an afternoon pick me up. Please ….. give them a try and let me know how you get on 🙂
These little mini coconut cups filled with delicious, tangy lemon curd are just so good and make a great mini dessert for any occasion. Quick to make, just a gently bit of handling is all that’s needed and you will have a pretty impressive dessert! They are gluten free which is a bonus and if you omit the whipped cream to decorate, they are also dairy free so you’re covering everyone!
Originally from the blog, Hidden Ponies, I’ve adapted the recipe slightly and feel it’s worked out really well. I did use mini sized tins to make them but the second batch were made in a slightly bigger sized tin which I found easier to manage with less breakage but the key here is to really grease your tins well – you have been warned so don’t curse me when some of them break on removal.
There’s nothing nicer than a light, fluffy muffin and when it’s lemon flavoured, well it’s lifted to another level. Now the key to light and fluffy muffins is nothing big or exciting. It’s restraint! Put that spoon down and stop mixing! Your batter should be thick and lumpy. That’s it. That’s the big secret and it’s difficult as you’re so tempted to give another couple of mixes but hold back …. I promise you’ll thank me 🙂
I really love the combination of orange and cranberry. They just work so well together and as dried cranberries are easy to get, I always have a few packets in the cupboard to add to recipes. They are naturally lovely and sweet so it helps when reducing sugar quantities in whatever you’re making.
Quick and easy to make, these healthy oat muffins are a great standby for when you’re in a hurry and need something for breakfast that will keep you going for a while but not adding high calories and bad fats to your daily intake. I find them perfect for a mid afternoon snack.
I have a gluten free scone recipe already here and it’s a good one too. I found mixing gluten free flour with almond flour was a great way to get a delicious result and I have no complaints about it. You can try it here: https://www.cozebakes.com/2017/03/31/gluten-free-fruit-scones/
My gluten free scone world was moving along very nicely thank you until I visited Marlfield House https://www.marlfieldhouse.com/ and they served THE most fluffy scone I’ve ever tasted and it was gluten free! I couldn’t get the scone out of my head and once home did a little research on different gf scone recipes and decided to try adding rice flour to my recipe. Obsessed?? Me?? 🙂 🙂 Oh did it deliver and how so it was worth it!
There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.
It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.
I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.
A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂
I’ve tried this great muffin recipe with different flavour combinations and it was a given that apple and cinnamon would be one to try and wow, did it deliver! Everyone totally loved them.
As these Oat Muffins freeze so well, it’s a great recipe to make and keep for a quick and healthy breakfast or mid morning/afternoon snack to keep you going while at the same time they are low fat, full of fibre, protein, have no refined or processed sugar and taste amazing … it’s a win/win recipe! I’ve used gluten free oats so perfect for the coeliac in our house.
I found this US recipe from a blog called “She Likes Food” from Pinterest and liked the healthy take of baked oats with great flavours. It was simple enough to modify the recipe with healthy substitutes and from US imperial to metric measurements.
It’s a simple all in one bowl recipe which is always a bonus! I’ve also given both standard and gluten free versions so you can choose which suits you best.
It’s such a classic flavour combination of banana and peanut butter that I knew they would work out great and be a nice treat without too much guilt. They freeze really well so it’s handy to make two batches and have them for running out the door or when hunger suddenly hits mid afternoon!
I found this recipe on Pinterest and originally from Two Purple Figs and I’m a sucker for a traditional Oat Raisin cookie but wanted to make them healthier and to be fair to everyone in the house, gluten free too so I’ve modified the original and it worked out great!
So these are a healthy cookie compared to what you would purchase or traditionally make. They use organic coconut sugar in smaller quantities, have protein powder and include some mixed seeds. All in all, a lot less guilt and some good stuff for you too 🙂
I wanted to make a tasty scone that didn’t leave me feeling bloated when I enjoyed one mid morning and my aim was to have it sugar free and healthy so I combined a couple of fresh and dried ingredients you would normally have in the kitchen, added some spices and used my Best Scone Recipe as the base. Here’s that recipe if you want to try it: https://www.cozebakes.com/2017/03/10/best-scone-recipe/
So the Good Morning Scones were born! They are full of lovely naturally sweet ingredients like dried cranberries and sultanas plus using a mix of wholemeal flour with the plain flour adds a healthy, full of fibre boost. I used a mix of sunflower and pumpkin seeds to add even more healthy bites.
I absolutely love Mincemeat. I make my own as I like the bite of fresh cranberries but whatever works for you is always good. I have put a few suggestions to just lift up some good quality shop bought Mincemeat below. I freeze punnets of fresh cranberries and use them through the year. They are just fantastic little jewels of loveliness.
You would think these Mincemeat Muffins would be rich and heavy but they are amazingly light and fluffy and absolutely packed full of flavour. They last well in an airtight container and were really popular. In fact, several times there were 2 eaten at a sitting!
