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.
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 finding recipes that are both healthy and delicious while omitting refined sugars. These delicious bites of fruit and coconut uses the fruit and honey as a natural sweetener and using Brown Rice Flour brings them up another notch on the healthy snack ladder.
If you can’t find a brown rice flour, then sub gluten free rice flour. I got a some brown rice flour from my local health shop.
It’s hard to get a good gluten free biscuit recipe that tastes really good and this one seemed worth a go. I’m really glad I tried them as they are ridiculously easy to make and I also feel that the sugar quantity can be greatly reduced while still getting a delicious and decadent chocolate chip cookies to enjoy.
If you like a sweet biscuit or maybe if you are making them for a sweet tooth person then by all means use the full sugar quota but I would be happy to reduce by half. There’s quite a chocolate hit off these too which is a nice surprise as sometimes gluten free biscuits can lack in a flavour hit and all you taste is sugar.
Depending on how much you like your chocolate hit, use either milk or dark chocolate chips.
Seeing the recipe for these Energy Bars in a Gluten Free Magazine, I wanted to give them a try as I have a few “athletes” in my house so figured these would be handy for pre or after training and for hunger pangs on the run.
What’s wonderful about them is you can make them Nut Free, they are naturally Gluten Free and if you leave out the maple syrup, they are basically Sugar Free too
I made them without the maple syrup because I wanted to see how they worked with the zest of an orange and some cinnamon to help the flavours and I felt they are lovely. If you have a sweet tooth or prefer a sweeter snack, then by all means add a good tablespoon of maple syrup.
Personally we love nuts so I did add a selection of natural nuts to give them a different flavour and if you can do that, try it as they are lovely.
We’re big fans of anything almond flavoured at cozebakes HQ and when they are gluten free, it’s a bonus for us with two coeliacs to cater for. The added issue of a preferred low sugar diet can complicate things sometimes but this recipe seemed to have lots of potential.
Initially I doubled the quantities as it seemed a very small amount to spread out in a 20cm square tin. Personally, I’ll be making these again and just dropping scoops of the batter onto a baking tray rather than what the original recipe suggests. Either way, they are really, really delicious. As per usual, I reduced the original sugar quantities and think they are lovely but if you like a good sweet kick, then check my suggestions in the ingredients.
A great dessert recipe that’s always a big hit any time of the year and this one uses ground almonds which gives it a really nice texture. It’s so easily adaptable to any flavours you like and also for each season and your imagination is all that will stop you!
A meringue roulade is much quicker than it’s cousin the Pavlova and can be made on the day it’s needed. It takes about 20 minutes to get into the oven, 30/35 to bake and the same to cool and then you can keep it wrapped in the fridge till needed or dress up for serving. I’ve never known anyone to refuse a slice of roulade when presented, so it’s a great one to have in your baking repertoire. Please don’t be worried about rolling it. It’s far more difficult in your head than in reality!
If you want to make something really delicious in a very short time, then these macaroons are the answer. You can make them in different shapes and sizes depending on the occasion but they never fail to please!
Just 3 simple ingredients (well four if you count the chocolate drizzle on top) and 10 minutes to put together with 18 in the oven. That’s it! The fact they’re gluten free is a bonus!
This delicious and low fat cake comes from the Hairy Bikers. It contains low fat milk and sunflower oil so no butter and for a large 23cm cake, only uses 100g of demerara sugar which you could substitute for an organic variety which is less refined.
I converted it to a Gluten Free version so everyone at home could enjoy it and it worked really well. The other bonus of this lovely recipe is that it freezes well so you can cut in half or in slices and keep for when you desperately need a slice of cake to help sort out the woes of the world. Defrost thoroughly and heat up in a low oven or in the microwave. It’s perfect served hot or cold and will keep fresh for several days once you wrap it in tin foil.
A very delicious gluten and wheat free recipe full of gorgeous lemon flavor and topped with a fabulous lemon icing. These Iced Lemon Polenta Cakes look so dainty and lovely. Topped with an edible viola each, you will have a perfect Afternoon Tea treat for you and your guests.
They do have a more crunchy texture due to the polenta and some people find this different but it’s a good different 🙂
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.
Talk about throw it all in the bowl and go …. this recipe is exactly that! Crazy how quick it all comes together and it’s in the oven before you know it!
You can use honey or maple syrup but I replaced these with agave instead and again you can choose walnuts or pecans, whichever you like best … or both!
As there’s no flour in the recipe, only ground almonds, I would be careful about adding dried fruits as there’s a good chance they will sink to the bottom. Let the bananas do the talking! Originally 2 bananas were called for but I added in another half to help bind it together and then sliced the remainer and placed on top. I sprinkled a teeny bit of raw can sugar on the slices just to finish them off.
