Gluten Free And Delicious
I have been feeling quite at a loss and unmotivated to blog of late – evidenced by the fact that I did not put up a recipe last week. For as long as I can remember, being in the kitchen baking and experimenting has been like therapy. My coeliac disease diagnosis challenged that, but also… Continue reading Lemon and Almond Asparagus (Gluten Free, Vegan)
This recipe has been a very long time in coming to the blog – I first developed it over a year ago and have made it many, many times since. The basic recipe (eggs, sugar, fat and flours) is very adaptable but the blueberry version is one to which I keep coming back. The primary… Continue reading Blueberry Almond Muffins (Gluten Free, Dairy Free Option)
These flatbreads are based on the common flour and yogurt flatbread combination, which I have seen in both gluten free and glutenous versions and have no idea where it originates. I was after a flatbread with a coconutty flavour to complement the tamarind and turmeric lentils that I posted last week. This is what I… Continue reading Coconut and Nigella Seed Flatbreads
Until recently, I had never tried cooking with tamarind, nor did I know exactly what it tastes like nor appreciated what it brings to a dish. Recently, when I was buying spices online, I decided to add tamarind paste to my order, mostly on a whim and with no idea what I would actually use… Continue reading Tamarind and Turmeric Lentils (Gluten Free, Dairy Free/Vegan Option)
These cupcakes are dense, rich and chocolatey. I prefer to use good quality cocoa powder for a richer taste. The recipe below is based on a 250 ml cup as equal to 1 cup. I recommend using the spoon and level method to measure ingredients (spoon in the ingredient and then level it off with… Continue reading Almond Meal Chocolate Cupcakes (Gluten Free, Dairy Free)
Some, Some and Some 