A gluten free and vegan version of this classic tea time favourite. With a deliciously moist and melty texture it doesn’t disappoint. We’ve added walnuts and also chocolate chips for a nice crunch and extra luxury!…
vegan
Apple or Pear & Ginger Cake
This is a pudding style cake that is strong with fresh root ginger. The pear version is more moist and the apple version is great for afternoon tea. We used coconut sugar in this recipe, but if you feel it’s too expensive, it would work with date syrup instead. The texture is lovely and satisfying and like a proper cake – it doesn’t taste gluten free at all! If you’re a ginger fiend like us, this is the cake for you….
Farinata
Vegan recipe of the year!! Farinata is like a vegan omelette or frittata. Originally from Genoa in Northern Italy, it’s another strand of the French socca, but is a lot thicker, cooked in the oven and benefits from having extra ingredients added to vary the flavour and texture – add in or take out whatever you fancy. It makes an excellent main dish along with salad or you could serve it as an appetiser in smaller slices at room temperature. Remember to prepare the batter in advance as it sits for at least 2 hours before you can start cooking….
Celery, cashew & pea soup
Vibrant spring colour even when there isn’t really any fresh British veg! Using celery and frozen peas results in the kind of fresh green that makes you feel alive. Great for lunch or dinner along with our Provençal loaf or potato scones.…
Pumpkin Croustade
Helen invented this recipe and it’s definitely a winner! It’s a tasty main dish using butternut squash or pumpkin in a soufflé style filling. You don’t need to be too precise with the amount of purée. You can make this recipe grain free using buckwheat flakes, but if oats don’t bother you, use oats! The soufflé filling can be eaten without the base. Cook in a small oven proof dish and serve as a soufflé – easy!…
Gluten Free Pizza
Ok! ‘Pizza’ is a controversial word when it comes to being gluten free. We are really not into ground up cauliflower pizza bases, bases made with eggs or grainy textured crumbly messes! We want a pizza base that is intact enough to pick up and eat with your hands and not too obviously gluten free with the right amount of crunch and softness. We feel we’ve cracked it with this potato scone base pizza! Totally delish! Top with your favourite topping – there’s so many to choose from……
Chilli Cheese Corn Bread
Naturally gluten free and fantastically spicy! To make this vegan you can omit the cheese and yoghurt and top up the quantity of milk (you can use almond, coconut or soya). Serve with a hearty bowl of soup or a stew.…
Toastie Granola
Are you looking for the perfect breakfast, that’s speedy, easy to prepare and keeps you going all morning? This great combination really provides the energy you need on a working day. Make it on a Sunday and it will last the whole week served with fruit compote, yoghurt, fresh fruit and milk of your choice (soya, almond, rice – whatever). Mix it up! It’s always tasty. …
Flapjacks
This recipe has been a staple in our family since we started going to school. It’s gone through several reinventions and reworkings in its time and is almost unrecognisable from the orginal. They make an excellent snack, rich in energy and of course tastiness….
Apple Tart
We’ve had this recipe requested on several occasions because the gluten free pastry is ‘better than normal pastry’! The shortcrust pastry is delicious, crisp and this makes a great tart for dessert or afternoon tea. Bramley apples are the best as the top layer retain their beautiful shape and the underneath go nice and pulpy….