Gluten Free Fruit Scones

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I’ve tried a couple of gluten free scone recipes and although they have turned out okay, okay is not what you want when you eat a scone. You want the “Mmmm” effect, the light and delicate taste that all scones have and this recipe delivers! I’ve made them a traditional fruit scone but of course you can leave out the mixed fruit and have a plain scone or add herbs for a savoury one.

Adding almond flour gives these scones a lovely texture and flavour and just that something extra 🙂

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Orange & Cranberry Bundt Cake

I’ve made this cake in a bundt tin as every now and then, I just love to use mine. I love the pretty shape that lifts any cake to another level and always makes them look so special.

I’ve used dried cranberries here and to get the full flavour and soften them a bit, I soaked the cranberries for a couple of hours in 2 tablespoons of fresh orange juice.

It’s not a complicated recipe and definitely worth making. Step by step pictures included to help too.

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Iced Lemon Fairy Cakes

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I found this recipe in a magazine and as our house is full of lemon fans, I knew they would go down a big hit! These are fairy cakes, not muffins so remember to use the smaller paper cases.

They are very cute and very delicious and would look just as good at a children’s party as they would for an elegant afternoon tea. You can make the cakes ahead of time and store in an airtight container until you are ready to ice them.

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Sticky Ginger Cake – just like Jamaican Ginger Cake!

You can’t beat a beautifully flavoured ginger cake. It needs nothing added to it other than a lovely hot cup of your favourite drink. This recipe results in a really light and moist cake full of flavour and the longer you leave it (difficult I know) the more sticky it gets.

The recipe is originally from the Great British Bake Off and honestly is one of the best ginger cakes I’ve ever made. This one’s a keeper and I wouldn’t dream of putting anything on it. It’s definitely best to leave it at least 24 hours before cutting and no fine thin slices … a good wedge is needed here!

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Oaty Brown Bread – No flour, no sugar, no butter or oil

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 I don’t claim this recipe to be in any way mine. It’s been doing the rounds for absolutely years and everyone has their version and their method. I found this one works for me. It does bake differently sometimes depending on what I add.

A friend gave me this recipe from I think a Weight Watchers book. It looks and tastes very like brown bread but uses no sugar, no flour, no oil or buttermilk … so it’s a healthier way to enjoy what seems like brown bread.

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Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yoghurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)

I popped down some variations of this recipe at the end for you to try.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.

Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Enjoy!

Soraya – cozebakes

 

Oat & Honey Biscuits

These are great biscuits to have in the house for when you just want something a little sweet but not sickly with your cuppa. They are crunchy on the outside and soft with a cinnamon kick on the inside. Pure comfort! They only take 15 minutes in the oven and a bit of mixing to get them oven ready and by using great Irish honey and oats, they rise to another level.

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Best Scone Recipe

I’ve tried a few scone recipes and found this one and this method to be the most successful for me every time. Great big high scones are a pleasure to eat and this recipe is so easy to adapt so you can make different types of scones to suit your occasion.

Scones are really best eaten on the day they are made unless you freeze them and then you can pop them in a moderate oven for about 10 minutes to have lovely, fluffy perfect scones again. I’ve made the ones in the pictures here a Lemon flavoured scone with a Lemon Glaze but will give alternative flavour options for you to choose.

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