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.…
This is perfection for a Summer party or as a vegan or gluten free birthday cake! It takes a little while to set so make sure you start at least 2 hours in advance of when you want to eat it! Rich with nut protein, dates, chocolate and, of course, strawberries, this really hits the spot – cover with edible flowers and leaves and you have a real treat to share. We make this one every year so thought we would share it again!…
These are delicious!! They make you squeal with delight! Around Christmas time we like to make pan forte as they make great snacks for walking as well as ideal presents. This is a variation on that recipe to make smaller crunchy bites – fab for a walk or a mid morning snack to keep you going. They’re chewy and nutritious and don’t take long to make at all. We tested these out on a crew of friends and they were all gone!!…
Quick!! Rush out and pick the cherries before the birds eat them all! Wild and garden cherries are super sweet at this time of year and well worth using for a tasty dessert. They also look like stunning gems on top of chocolate! We have adapted this from our strawberry tart from last time. It’s a no cook recipe but make sure you leave time to set the base in the freezer. Serve the tart as soon as you’ve put on the topping to avoid it going too soggy. Lovely for a Summer treat!…
Porridge is an art in Scotland – there’s even a golden spurtle award for the best porridge making (a spurtle is the special tool used to stir the dish in the pot). It really is a great weekend breakfast if you don’t have time to cook it up during the week, but it doesn’t take an awful lot longer than pouring milk over cereal to be honest! Our version doesn’t include salt or sugar or milk in its manufacture… pure and simple! Add whatever you like as a topping – we definitely think it needs your input to make it more interesting and tasty. Our measurements serve one….
Our friend Ruth gave us the original idea for this Christmassy treat – with a bit of tweaking we’ve made it gluten free and sugar free, although there is technically sugar in candied peel and glacé cherries – you can just omit these if you like – it will still work very nicely! It’s not really a cake – more of a nutty fruity slab ! Which means it’s quite solid – ( in a good way! )…
Pan forte is lovely to give as a small foodie gift at Christmas – it has a gorgeous citrus flavour from the peel and the nuts and dried fruit are a great little energy boost to keep you going on a long wintery walk. We like to wrap it up with a bow for Christmas stockings!…
Toasted seeds and nuts are great as a crunchy, healthy addition to salads and soups. They take no time to make and keep well so make a jar at a time. We really enjoy them sprinkled in our salads in Summer – they bring the whole thing to life and give a wee boost of protein!…
Everyone loves pesto made with basil and pine nuts in its traditional form, but as pesto literally means ‘pound’ or ‘ground’, you can just chuck the basil version out of the window – especially at this time of year when it is not in season – and blitz up something else that’s green. We make our pesto from just about anything at any time of the year – spinach, sorrel, rocket, coriander, parsley… whatever! You also don’t need pine nuts or parmesan – you can vary the nuts and leave out the cheese altogether. Serve with pasta, spread on toast, with new potatoes, or as a salad dressing… the options are really endless. Here’s what we did this week – a bunch is a small handful!
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We love this loaf! It’s really rich in fruit and just fab paired with cheese and an apple in the afternoon. It’s almost even better than cake! Really?…Yes! Really! Easy to make, but takes a wee while in the oven and make sure that you soak the fruit in advance. Other than that – easy peasy! …