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
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.
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.
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.
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!
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.
I made another recipe recently for gluten free brownies but wanted to try this recipe too as it uses no flour. Instead, you use ground almonds. You can of course buy almond flour but it tends to be very expensive so my suggestion is to measure out the required quantity and then blitz it in the food processor to make it a little finer and it will work perfectly.
Blondies are a rich and gooey version of a brownie with delicious white chocolate chips throughout each bite. No one should miss out just because they have a dietary requirement.
The recipe takes only 10 minutes to put together and uses no special equipment or planning.
So have you 10 minutes?? Let’s go!
Sometimes it’s wonderful to be able to use ready made products to make a totally delicious bake and having some ready made Puff Pastry in the fridge or freezer and some lovely apples are basically all you need to create this very sophisticated looking dessert that will definitely take centre stage.
I’m a huge fan of a fruit cake, of any variety at all. I absolutely love fruit cake but there is the awful dread that you’ll bite into a slice and it will be dry…disaster! No fear with this recipe at all. It’s so delicious and moist and you can add your favourite dried fruit when making it.
No mixer needed to get this into the oven and it takes about 15 minutes , an hour to bake and the smell, it’s just so good!
I would feel you’re better making this cake the day before you need it as it cuts better after resting for about 24 hours.
I used a 6″ / 16cm square tin but it will also work in a 2lb loaf tin. I would recommend you have some parchment up above the side of your loaf tin while prepping it.
I would happily sit and eat an entire pan of cinnamon rolls as I love the flavours but as it’s probably not a good idea, I came up with using similar flavours in a scone. I have a recipe here for a Cinnamon Swirl Bread which is totally heavenly – here’s the link: https://www.cozebakes.com/2018/01/18/cinnamon-swirl-bread/
and wanted to use the same flavours with a similar swirl result in a scone. It worked really well so I’m very happy with it though I’ll definitely be going with a thicker glaze next time. Well you’ve got to haven’t you???