Gluten Free And Delicious
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 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)
This dairy free/vegan chocolate icing is rich, tasty and very easy to make. The cup measurements are based on a 250 ml cup as equal to 1 cup. This makes enough icing to ice about 15 to 20 cupcakes. What you need: 1 cup of dairy free/vegan spread (I prefer Olivani) 2 cups of icing… Continue reading Easy Vegan Chocolate Icing
It is currently citrus season in New Zealand and zingy, citrusy flavours, such as lemon, are a perfect way to bring summer-like happiness to cold winter days. The number of cupcakes this recipe makes depends on how big the muffin cases you use are – I have ended up with three different sizes as I… Continue reading Lemon Drizzle Cupcakes (Gluten Free)
This is a light, versatile chocolate cake recipe. I sometimes make it as a sheet cake, topped with simple chocolate icing or a sprinkling of icing sugar, as a treat for picnics. I have also baked it as a layer cake for a birthday, deliciously iced with whipped chocolate ganache. The instructions here are for… Continue reading Chocolate Cake (Gluten Free)
Some, Some and Some 