Gluten Free Archives | Page 3 of 15

Sweets & Snacks, Gluten Free
Best Ever Gluten Free Chocolate Drop Cookies
This is my recipe for the Best Ever Gluten Free Chocolate Drop Cookies which are super chocolatey, fudgy in the middle, have a crispy top and are best eaten straight out of the oven. I swear, I could never get tired of chocolate, especially if it is the good quality kind that I recently purchased from The Kate Tin. Kate has her own range of baking chocolate and so I decided to buy every single variant to test. For this cookie recipe, I used her milk chocolate drops, which melt so well and create the most dreamy swirls. Best Ever Gluten Free Chocolate Drop Cookies For these cookies, you will…
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Sweets & Snacks, Gluten Free
Berry Meringue Nests with Vanilla Yoghurt
A sweet and crunchy gluten-free recipe for Berry Meringues Nests topped with spoons of Vanilla Yoghurt, a tart berry compote and fresh mint. This is the kind of dessert that you could eat for breakfast and features a new full cream yoghurt variant from Nutriday – which comes in Vanilla and Strawberry flavours. For this recipe, I decided to go with the vanilla variant. Making and Assembling the Meringue Nests Do not be scared to make meringues, it really is a lot easier than you might think. To start, we whisk 4 egg whites and then slowly add the caster sugar bit by bit until a thick, sticky glossy-like mixture…
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Breakfast, Gluten Free, Sweets & Snacks
Lemon and Poppy Seed Muffins with Frosting
These gluten free Lemon and Poppy Seed Muffins with Frosting are the perfect cupcake/muffin hybrid and are moist and bursting with a fresh lemon zing, which is sweetened out by the frosting topping. I recently found out the Nature’s Choice launched an online shop, so I was keen to try out the shopping experience and order some goodies for my baking. I went with their Gluten Free Flour blend as well as their Almond Flour as I wanted to make a batch of Lemon Poppy Seed Muffins. Why a Cupcake / Muffin Hybrid There is a saying that a muffin is basically a cupcake without frosting, so I decided –…
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Mains, Gluten Free
Mushroom and Yoghurt Fettuccine Alfredo
A tasty gluten free recipe for Mushroom and Yoghurt Fettuccine Alfredo, made with double cream yoghurt, mushrooms, chives, parsley, butter and parmesan. This creamy mushroom fettuccine is the ideal winter comfort food. It takes less than 30 minutes to whip up and has a creamy moreish flavour. The Nutriday Double Cream Yoghurt has just the right amount of acidity too offset its creaminess, ensuring a silky smooth bowl of fettuccine, topped off with the addition of buttery browned mushrooms. Making the Mushroom and Yoghurt Fettuccine Alfredo The sauce for the Alfredo is held together through a combination of butter, yoghurt, hot water and parmesan. Because garlic and onion can…
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Sweets & Snacks, Dairy Free, Gluten Free, Vegan
3 Layered Vegan Blueberry Cheesecake
A recipe for a 3 Layered Vegan Blueberry Cheesecake, with creamy cashew layers and a coconut and almond gluten-free base. Did you know that you can make a vegan cheesecake with soaked and blended cashews? Once soaked overnight and then blended in a food processor, with coconut cream, maple syrup and lemon juice, the cashews become soft and creamy – just like cheese! The base is made from a combo of coconut and almond flour, maple syrup and coconut oil, which is baked beforehand. 3 Layered Vegan Blueberry Cheesecake To make this Cheesecake, you will need the following ingredients: Cashews Lemons Blueberries Coconut Flour Almond Flour Coconut Oil Maple Syrup…
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