A balance of dark sugars and spices, these outer crispy yet chewy cookies tick the boxes of so many dietary requirements – dairy-free, gluten-free, nut-free, vegan and FODMAP-friendly.
Serves 10 Prep time: 45 minutes Baking time: 30 minutes Ingredients: 250gbutter (or non-dairy option), plus extra for greasing 250gcaster sugar 4eggs 150ggluten-free self-raising flour 1tsp baking powder. ¼tsp xanthan gum 100gdesiccated coconut 200gground almonds 250gfinely grated parsnips 4tbsp. almond milk 1spvanilla Buttercream: 100gfree-from white chocolate 200gdairy-free cream cheese 75gsoftened butter (or non-dairy option) 1tspvanillaContinue reading “Gluten free parsnip, almond and coconut cake with white chocolate buttercream”
Ottolenghi’s dessert cookbook, Sweet, is a standing ovation, but sadly there are hardly any gluten-free recipes in it. So, for those who love his food (particularly his spectacular desserts) and struggle to cater to your gluten intolerance, here’s a simple yet impressive madeleine recipe you can showcase at any social gathering.