Lime & Coconut Macaroon Cheesecake – Gluten Free

I always think of hot summer days with this dessert. It’s got the perfect combination of two ingredients which just scream “summer”!  I saw John Whaite make the recipe on a show one afternoon and thought, yes that’s my type of dessert and the fact it’s gluten free is an added bonus.

Using lime curd with the cream cheese gives just the right balance of sweetness and tartness for the filling. Using melted marshmallows with the coconut for the base is a stroke of genius!

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Orange Drizzle Cake – Gluten Free

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This recipe originally called for a chocolate coating but it was so light and delicious that I felt it would have ruined it to cover it completely with chocolate and that you might miss out on the lovely citrus kick.

Now I know some of you may think I’ve lost the plot, there’s never a time chocolate ruins anything, but I would be very traditional when it comes to cakes and specially anything with citrus will always win out with me! So if you want, after you make this, see what you think. If you feel it would benefit from a chocolate coating, then by all means, melt and drizzle away. A few suggestions before you start baking:

  • Go for an extra citrus kick by using the zest of 2 oranges or one each lemon and orange
  • Make the cake dairy free by using almond, coconut or soya milk and dairy free spread
  • You could add a good handful of chocolate chips to the batter at the very end but fold gently

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Cherry Shortbread Hearts – Gluten Free

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Tried out these gluten free shortbread hearts as they looked so delicious and gluten free shortbread can be difficult to get right. A few things needed to be adapted to get it right but after that, they worked really well and are totally delicious and addictive!

They don’t have to be heart shaped but they do look just lovely like this and are a great gift to box up and give to someone you love.

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Iced Lemon Polenta Mini Cakes

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A very delicious gluten and wheat free recipe full of gorgeous lemon flavor and topped with a fabulous lemon icing. These Iced Lemon Polenta Cakes look so dainty and lovely. Topped with an edible viola each, you will have a perfect Afternoon Tea treat for you and your guests.

They do have a more crunchy texture due to the polenta and some people find this different but it’s a good different 🙂

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Raspberry, Blueberry & Lime Drizzle Cake – Gluten, Wheat & Dairy Free

Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.

You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.

If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.

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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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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