If you’re super last minute and fancy making a lovely Christmas present, then why not throw these easy truffles together. Think of this recipe as a base to which you can add additional favourite ingredients. Cherries, rum, brandy, chunks of chocolate, raisins – anything goes really! Wrap them up in a pretty box and you’re sure to please anyone!…
Afternoon Tea
Nut & Seed Shortbread
This is about as close to gluten free vegan millionaire shortbread as you’re ever going to get! It’s divine! Crunchy nuts and seeds in a caramelly sauce on top of a delicious shortbread base. The combination is made in heaven and we really think it’s worth making this one for the festive season. A box of this would make a lovely present for a gluten free friend.…
Pumpkin & Date Muffins
Mini pumpkin pie in muffin form! YES please! They really are good – even the fussy toddler thinks so and three in one day! After you’ve faffed about with the pumpkin purée you really will need one too. Make loads of pumpkin purée and then make a few different pumpkin recipes – we’ve done quite a few over the years so check them out using our search box on the home page. …
Tahini Cookies
These lovely tahini and sesame seed biscuits are slightly chewy in the middle and crisp on the outside – they are a favourite traditional Greek recipe in the run up to easter and they pop up in all the Greek bakeries. They are vegan and gluten free and probably the quickest biscuits to make! Be careful with the baking time as it can be a minute between perfectly cooked and burnt! Perfect served with a good black coffee….
Melomakarona
Happy New Year from Cuddly Carrot! We are bringing in the new with a sweet treat (with no sugar) from Greece. Melomakarona are dry biscuits traditionally made and served with a honey syrup and making them unctuous and melt in the mouth! We hope you like our version, adapted by Laura’s partner Panos to include no sugar or wheat. Lovely served with a coffee.
…
Apple Almond Sultana Cake
This pretty cake uses a decent quantity of cooking apples, so is very moist and keeps well for quite a few days, improving after the first day, so it’s a handy one to make ahead of time if that’s your style! It’s lovely with a cup of tea or served warm as a dessert. …
Blackcurrant muffins
Blackcurrants are abundant in our garden at the moment so Helen came up with this recipe to use some of them up. The result is a quick afternoon tea treat you can whip up in no time! If you can’t get your hands on blackcurrants, you could try substituting raspberries or brambles….
Use-it-before-you-lose-it Rhubarb Cake
Our rhubarb is nearly over for this year alas, so Helen came up with this delicious cake to make the most of it before the rhubarb patch gets a well-earned rest! If you’re a bit dubious about rhubarb, don’t be put off! The rhubarb isn’t too acidic here and gives the cake a pleasing fruity tasty, balanced out by the nuts, spices and ginger….
Tahini flapjacks
Tahini is an excellent binding agent instead of sticky sugar-filled syrup and also adds a nice nutty flavour to these flapjacks, which should go down a storm. Great energy food to keep you going!…
Fig & Orange Cake
A cake inspired by seasonal Spanish ingredients that will bring a little sunshine to your afternoon tea table. Lovely, tangy and moist, and of course, quick to make, this is a nice one to share with some friends. The fruit brings a natural sweetness so you really don’t need much extra, hence the small amount of agave syrup used here. We hope you like this!…