We’re big fans of anything almond flavoured at cozebakes HQ and when they are gluten free, it’s a bonus for us with two coeliacs to cater for. The added issue of a preferred low sugar diet can complicate things sometimes but this recipe seemed to have lots of potential.
Initially I doubled the quantities as it seemed a very small amount to spread out in a 20cm square tin. Personally, I’ll be making these again and just dropping scoops of the batter onto a baking tray rather than what the original recipe suggests. Either way, they are really, really delicious. As per usual, I reduced the original sugar quantities and think they are lovely but if you like a good sweet kick, then check my suggestions in the ingredients.
This recipe originates from Shugary Sweets but I wanted to make these lovely cookies a little bit healthier. I also wanted them to be good for your daily cuppa or equally perfect to give as a gift, bring to a Coffee Morning or enjoy with friends. They have a lovely mix of spice and can be served with or without the cinnamon icing.
You can easily convert these cookies to Gluten Free. Simply use GF oats, GF plain flour and GF baking powder.
I baked them for 15 minutes at 170C (conventional oven) but if you like your biscuits on the crunchy side, then leave them in for 16/17 minutes just to give them that bit extra.
Basically, this recipe is a hug in a traybake! It’s so delicious, so warming and full of comfort. The bonus is that it’s really simple to make too. You can serve it with crème fraiche or whipped cream for a dessert or just slice into squares and share with your friends over a cuppa.
These delicious squares can easily be converted to Gluten Free by replacing the flour and oats to gluten free options. As it’s basically a crumble, it will convert well.
Depending on the size of the bars, you should get about 16 generous slices out of this recipe. You don’t need to turn the oven on until you’ve almost completed the apple filling so you can make the filling first if you need to get ahead.
A totally delicious recipe that offers just the right amount of sweetness with the lovely warmth of cinnamon in every bite and a cinnamon flavoured slightly crusty top drizzled in a glaze. If you prefer, you can leave the glaze off..
I’ve adapted this recipe from a US magazine to grams and changed some ingredients to try and make it a little healthier than in it’s original form. It’s made in quick time with only a spoon to mix, no special equipment needed. Ticks lots of boxes!
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..
A great dessert recipe that’s always a big hit any time of the year and this one uses ground almonds which gives it a really nice texture. It’s so easily adaptable to any flavours you like and also for each season and your imagination is all that will stop you!
A meringue roulade is much quicker than it’s cousin the Pavlova and can be made on the day it’s needed. It takes about 20 minutes to get into the oven, 30/35 to bake and the same to cool and then you can keep it wrapped in the fridge till needed or dress up for serving. I’ve never known anyone to refuse a slice of roulade when presented, so it’s a great one to have in your baking repertoire. Please don’t be worried about rolling it. It’s far more difficult in your head than in reality!
I’ve adapted this recipe from Jane’s Patisserie. She’s a little Christmas obsessed which is no bad thing! I’ve made a similar recipe to this for Easter before using Chocolate Eggs, but the addition of cinnamon is special and wonderful.
I’ve popped a few variations in the recipe for you to try and as usual, I’ve reduced the sugar as they are quite sweet with the M&M’s and the chocolate chips. They turned out still sweet and very delicious! Quick and easy to make, easy to adapt …. what’s not to love??