Palmiers – Sweet and Savoury

This week the coeliacs unfortunately got shafted, because I had shop-bought puff pastry in the freezer begging to be used. Making GF puff pastry from scratch will probably never appear on these pages …

So many flavour combinations to try; here are 1 sweet and 1 savoury suggestion, but more choices are in the Flavour Options footnotes.

Makes: up to 6 dozen depending on size (see Sizing footnote)
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Rhubarb and Custard Tart

Tis the rhubarb season, and everyone loves a bit of crumble with custard. So I’ve made a full-size, GF tart with a nutty crust, soft & sweetened rhubarb both chunked and in a sauce, with a luxurious baked custard. You like cream with your crumble? You can add that, too!

The nut crust is gluten-free and dairy-free; the custard uses cornflour so is also GF.

Serves: up to 16
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Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
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Peanut Butter Cookies

This recipe exists everywhere – so I can’t attribute it to any one source. You’ll often find it on sites/in cookbooks encouraging children to bake, as it has minimal ingredients and it’s quite fun to make.

If you have wee bairns in your life, do make this recipe with them – it’s so very easy and quick, and makes deliciously chewy cookies.

Makes: 2-3 dozen cookies depending on size

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Mandarin and Lime Cheesecake

This is an alternate take on my GF Coconut & Cherry Cheesecake, but using sweet tinned mandarins with a hint of sharp lime. There’s also plenty of toasted coconut and white chocolate to make it rich and creamy.

Start the filling the day before serving, to have time to properly chill; bake the crust and assemble the next day.

Serves: 12 – 16
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Spiced Fruit Bread – Gluten-Free

This is the GF version of my Greek Easter bread recipe. After a bit of practice, I realised that extra-fine sponge flour is almost exactly the same in texture/weight as shop-bought GF flour (which is usually rice flour with potato & tapioca starch).

It works best with self-raising GF flour. Pictured results used mixed dried fruit with citrus peel – it tastes just like hot cross buns.

Makes: One loaf
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