I do like a good muffin. They remain one of my few really positive memories from school dinners as my high school sold great bakery style muffins. Massive, the size of my hand with crisp, crunchy tops, they have been my model for all my muffin attempts since. These gluten free muffins are delightfully fully and moist. Perfectly risen with a crunchy top and a delicious lemon curd filling. I promised you in my last post I’d show you my favourite thing to do with my lemon curd and this is it! Bright and zesty with the crunch of poppy seeds. Makes: 12 Muffins Ingredients For the Muffins: 300g Sugar…
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Tropical Carrot Cake (Vegan & Gluten Free)
Just before the first lockdown was announced last year, we decided to try a free trail of a veg box. We had no idea the lockdown was coming but it turned out to be one of the better decisions we’ve made. I’ve loved the seasonal veg, plus the security of knowing that we don’t have to fight through a busy supermarket to get fresh food at the moment is always welcome. BUT the side effect at winter can be a lot of the same vegetables (I might be running out of ideas for beetroot at this stage…). We had a pile up of carrots this week and I just knew…
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Traditional English Scones (Vegan & Gluten Free!)
Scones are the centrepiece of the classic English cream tea. Crumbly and just a little sweet, they’re the perfect pairing to jam and even some clotted cream. While the cream is out of the picture for me, these scones are a delight. We last had these as a part of our anniversary celebration. While we couldn’t celebrate outside the house, we made it special by throwing our own afternoon tea. Including some delightful sandwiches, some of my vegan coffee and walnut cake, and starring these scones with jam, it made for wonderful high point to the day. This recipe is so easy, a small child can make this with ease,…
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Coffee and Walnut Cake (Vegan & Gluten Free)
We’ve all picked up new obsessions during lockdown, mine seems to be the desire to create the ideal, easy, gluten free and vegan cake. I’ve spent a fair amount of time working on these cakes and we’ve had a lot of not-good cake to get through. Both types of cakes have the same issues – structure. Gluten free cakes rely on the protein in the eggs to maintain their structure while vegan cakes typically need the gluten in flour. If you’ve ever tried to make a cake that combines these two aspects and it’s collapsed, this is why. If you don’t want to hear me ramble on about the fundamentals…
