Tag Archives: Gluten free

Pistachio and Chocolate Macaroons

Dense and chewy, squidgy and packed with flavour these British style macaroons are very different to the light and crispy French equivalent. There is an added twist too as the middle of this macaroon contains a surprise of dark chocolate – oozing out if eaten warm from the oven but equally delicious at room temperature.  I used Pump Street Bakery’s 70% Grenada Chocolate.

I’ve made the macaroons with pistachios and almonds rather than the usual coconut so these treats are gluten free.  If you prefer you can replace pistachios with hazelnuts or ant nut you fancy.  The macaroons are easily made vegan by substituting the egg with a ground flax-seed and water mix (for details see tip at end of recipe) and making sure you use vegan chocolate.

Now for confession time, that is that these macaroons are ridiculously easy and quick to make.  Ten minutes to assemble and about ten minutes to cook.   So if you get a real craving for something sweet with your tea or coffee (they are an absolute dream with an espresso) or a friend announces they are popping round unexpectedly,  this is the recipe to reach for! Continue reading

Banana Icecream

This has got to be the easiest icecream ever   Its almost instant and very tasty (I promise I am not just saying that because it’s good for you!). It’s also vegan, raw, paleo, refined sugar free, gluten free and dairy free so you can cover almost all dietary requirements!  To make it you just need a freezer and a food processor or blender   It sounds too good to be true?  Well prepare to be amazed Continue reading

Overnight Porridge

Spoiler Alert!!!  This makes the best, smoothest and creamiest porridge ever even without milk!  BUT this recipe is really only practical if you have an Aga or a Rayburn   You can do it in an ordinary oven turned to the lowest setting and left on overnight, but it would mean leaving the power on specially – whereas an old fashioned Aga or Rayburn is on anyway.

The porridge is very simple to make with no need for the long, laborious stirring required to make porridge this silky.   Set it up for two minutes the night before, leave overnight, and then two minutes in the morning and it’s ready.   Continue reading