the gluten-free adventures of a compulsive feeder
This is a lovely little crowd-pleasin’ cake, quick & simple to whip up. The batter is spiked with tangy lime zest, while the topping is juicy tart plums – using tinned plums means you can enjoy this treat year-round. No fresh limes? Try lemon! Equally zestily delicious!
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Cute, quick, not too sweet, simple, delicious! And yes, only three ingredients to make the actual biscuits. Got ground almonds? How about maple syrup? And nut butter of your choice? Then you’re good to go!
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Light, sweet and ever so slightly chewy, these lil treats are super fast and easy to make. Like thumbprint cookies crossed with macaroons, they’re made with only a handful of ingredients, including coconut, a little maple, coconut milk & brown rice flour. I love the simple, imperfect, rustic nature of them, how the dough is dolloped onto the baking tray & a little jam or a fresh berry is popped on top.
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Super-simple to make, naturally vegan & gluten free, not too sweet, spiked with fresh orange! There’s a lot to love about this simple little loaf. It livens up any lunchbox & has deliciously chewy edges.
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When I first served this to the family, my 10 year old daughter spluttered, through a mouthful, “omigoshbesttartever” She went on to have another two slices. Kids can been your harshest critics, so this was high praise indeed. She then also said “if you served this tart at my birthday party, I’d be really happy”. You’re on, Trixie! This may look like a raw tart but it’s actually a simple baked not-too-sweet pastry base, with a chilled, jelly-like, soft filling. No special equipment is needed here – mix the base in a bowl, simmer the filling in a pot, that’s it.
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Juicy cherry tomatoes & pops of salty olives nestled atop a soft savoury flatbread….always a winner! Using a blend of gluten free flours, this is a deliciously simple yet hearty little loaf, 100% plant-based & gluten free.
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This was a trial recipe that instantly became a family favourite. We all love citrus & this wee tart packs a hefty lemon punch! Served chilled, it’s soft, jelly-ish, zesty, encased with a not-too-sweet simple pastry. I’m in love.
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This is a true silver linings recipe for me: had my daughter not been diagnosed coeliac, I would probably still be making pizza dough out of wheat flour, and missing out on the tasty combination of these nutritious flours. The resulting pizza base is crispy, golden & delicious, and so much better for my family. The bases also freeze well – I keep a stash of small ones in the freezer, waiting to be turned into school lunches….
One of my favourite aspects of summer in New Zealand is plums. From the small, cute, yellow-fleshed variety, through to the hearty, darkly-hued omegas, I love them all. Tart sharp acidic skin? Soft sweet juicy interior? I’ll take the lot.
This cake is a simple celebration of the humble plum. Handfuls of juicy plums are studded into a not-too-sweet cake batter, then sprinkled with a light, nutty crumble topping. The plums are truly the star of the show, their tart bite still shining through the gently sweetened cake & topping….