Ingredients 250g caster sugar 250g lactose free butter 280g caster sugar 30g vegan cocoa powder 120g plain gluten free flour 4 eggs ¼ tsp xanthan gum ¼ tsp vanilla 12 tbsp. tahini 200g halva (broken into chunks) Method 1.) Preheat the oven to 180°. Grease a rectangular baking tray with butteror place parchment paper… Continue reading Ottolenghi-inspired gluten free tahini and halva brownies
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.
In the words of LEON, this showstopper of a gluten-free cake -- upgraded by my choice of fodmap friendly alternatives, such as ground almonds instead of cashews and lactose-free cream cheese and white chocolate -- is UNBELIEVABLY and delightfully moist. This texturally satisfying cake balances the nutty sweetness of the desiccated coconut with the mild… Continue reading Upgrading LEON: A FODMAP friendly 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.
I came across this recipe last spring and have been modifying and perfecting its method so that you can't even tell it's gluten-free.