Tuck into this malty spiced loaf cake - one that's just the perfect accompaniment to a cup of tea. It's simple and seriously moist with the finest crumb. What's great is how easily available mixed spice is most supermarkets. What's even greater is how easy this is to whip up and enjoy on autumn days like these.
Who said a fancy Saturday morning brunch couldn't be made in the comfort of your own home? Save yourself the dollar, and most likely the hassle of haggling for gluten-free bread, and whip up this super simple French toast for two.
Giant chocolate chip cookies, anyone? Because why not! A crisp-on-the-outside, soft-on-the-inside cookie is hard to resist! I turned to Ottolenghi's chocolate chip and pecan cookie recipe, adapted it to make it gluten free and opted for just the chocolate chips and not the nuts. Makes 8 giant cookies Gather, 65g ordinary or lactose free butter… Continue reading Ottolenghi’s giant chocolate chip cookies
It's a Sunday evening and I can think of nothing more comforting than tucking into these cheesy, harissa-spiced twists. Reminiscent of the savoury baked goods you'd find in M&S, these flaky delights make for an extra special snack, taking no more than 10 minutes to prepare. You can swap the harissa for tomato puree drizzled with a touch of garlic oil and a light sprinkling of chili flakes, as a technically FODMAP friendly alternative. Or you can push the boat out and opt for some homemade gluten free pesto.
LEON's fast vegan cookbook has been a long-time favourite of mine. I turned to it this morning when I fancied something different, but straight forward to make, for breakfast. I tweaked the recipe in keeping with the fodmap friendly diet (however, the addition of currants is optional). Delicately savoury in taste and crumbly-textured, these scones make for a satisfyingly stodgy breakfast or an equally wholesome afternoon tea, accompanied with either sweet or savoury condiments. For an unexpected but complementary pairing, try raspberry jam with cream cheese - a personal favourite.