Cheese Scones

These scones are so full of comfort, there should be a prescription for them. They are so tasty and I’ve given you some ideas for adapting them to suit your own personal taste.

This recipe will make 6 good sized scones and they freeze really well too so you can happily double up the recipe. I’ve also added an idea if you’re feeding little people to make them more appealing.

They are quick to put together and make the most delicious snack or serve with some warm soup..

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Gluten Free Shortcrust Pastry Recipe

I would recommend using a food processor if you can as the least amount of handling, the better the result!

I use Dove Farm flour but the Juvela Flour Mix is good too if you can get it. I have also used the Bob’s Red Mill flour mix which works well too.

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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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Easy Brown Bread Recipe

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This Brown Bread recipe was a change from the one I usually make and it has me converted. It slices so beautifully, holds it shape and tastes totally delicious! The recipe makes a 2lb loaf tin and sliced so well, it was a total pleasure to serve and not an ounce of waste. It got rave reviews from the brown bread lovers too!

It makes quite a sloppy mixture but the wonderful thing is there is very little work, no kneading or proving and no machinery needed. Just a wooden spoon 🙂  I’m told on good authority this is the recipe used at Ariel House for their breakfast bread!

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No Pasta Lasagne – Gluten & Wheat Free

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I saw a video clip showing this delicious recipe for a dish similar to Lasagne but using no pasta. As I live in a house with both a coeliac and a gluten intolerant, this really caught my eye. It’s simple and quick to make and after working out measurements, temperatures and timings, it’s now become a firm favourite in our house. What I love about this dish is that I can make it a vegetarian option so easily!

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