This was a little experiment that turned out super yummy! It’s worth all my healthy eating during the week to get a slice of this and a cup of tea on a Saturday afternoon!
- 3 lemons, washed
- 300g golden caster sugar
- 200g butter, well-softened, plus extra for greasing
- 3 large eggs
- 200g gluten-free self-raising flour
- 50g ground almonds
- 70g organic cacao powder
- ½ tsp gluten-free baking powder
- Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the loaf tin and zest the lemons.
- Put 200g of the sugar, the butter, eggs, flour, almonds, cacao powder, baking powder and lemon zest in a large mixing bowl and beat until creamy.
- Spoon the batter into the prepared tin and level the surface. Bake in the centre of the oven for 55 minutes, or until well-risen. If you insert a skewer or knife inserted into the middle of the cake should come out clean.
- Turn the cake out using oven gloves and gently set onto a wire rack. Remove the baking parchment and turn the cake the right way up. Make loads of deep holes in the cake using a skewer.
- Squeeze 2 of the lemons and mix with the remaining 100g sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
- Leave to set before serving. Serve in slices.
This is a cross between a bread and a cake so I had a slice plain and then tried some butter on another slice and both were lovely! Thinking my 3rd slice will be Nutella! TOO. MUCH. CAKE!!!!!
It’s 2019 and I’m on another healthy eating kick! 🤷🏼♀️ This time I really do feel that I can make it part of my lifestyle. I am (for the most part) already dairy and gluten free so now just trying to cut back on the booze and make more healthy choices! 💪🏻
That being said I was trying to think of different ways to cook the standard meat and veg in my diet and I came up with this recipe for Salmon (one of my favourite fish to eat).
This recipe is a mash up of a few ones I have tried in the past but I hadn’t tried any with salmon in them so thought I’d give it a go and I’m very happy with how they turned out! I substituted courgette for onions to make it FODMAP friendly and it’s yum (even if I do say so myself! 😉)
- 2 tablespoons coconut oil
- 2 tablespoons runny honey
- 1 tablespoon chopped ginger (I use the frozen pre-chopped kind)
- 2 salmon fillets cut into pieces
- 2 courgettes cut into pieces
- 2 red/yellow peppers cut into pieces
In a large bowl whisk together the coconut oil, honey, ginger and black pepper. Reserved a small amount of the mixture for the end.
Put the oil mixture in a hot skillet and add the salmon cubes. Cook for 3-4 minutes then add the courgette pieces. Cook for 2-3 minutes and then add your pepper pieces.
Mix all together and cook for 5 min or until the peppers start to soften and the salmon is cooked through. You will see quite a bit of liquid in the pan at this stage. Drain the liquid and then flash fry for 1-2 minutes with the remaining mixture (that you put aside earlier) and serve.
I have been gluten free (officially) for a few months now. I got the baking bug when I was pregnant with my first son and craving all things cake! I have kept baking but a lot less since having my 2nd son and also having this gluten intolerance.
We have friends and the kids over tonight for Halloween fun, so I thought I would bake some yummy scones for everyone with a gluten free twist. This should hopefully get them in the trick or treat mood! These are delicious but I am on a juice detox this week so can’t have one…why do I put myself through the torture?! Enjoy and if you try out this recipe, please let me know how it went!
Gluten Free Maple Raisin Scones
yield: 8-9 scones
250g Gluten free self-raising flour
1 tsp Gluten free baking powder
50g Unsalted butter
50g Unrefined Golden Caster Sugar
2tbsp Whole milk
50ml Pure maple syrup
40g Icing sugar
4tsp Pure maple syrup
2tsp Vanilla extract
- Preheat the oven to 220℃ (200℃ fan, gas mark 6).
- Place the flour, salt and baking powder into a bowl and rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and the raisins.
- Lightly beat together the egg and milk and add the maple syrup. Add this quickly to the flour and butter mixture. Mix together to form a soft dough (it may be sticky).
- Generously dust a work surface with flour and place the mixture onto it. Lightly flour your hands and the rolling pin and knead and roll the dough to 3/4 inch thick. Using a round cutter cut the dough into 8-9 scones.
- Place the scones on a baking tray lined with parchment paper. Bake in the centre of the oven for 16-18 minutes. Remove when golden in colour and the top is crisp.
- Remove the scones and let them cool for 5 minutes. Drizzle each scone with 1 teaspoon of glaze.
- Serve with clotted cream and jam! Enjoy!