In case you didn’t know, cookies start their journey soft and chewy and go hard when stale. Biscuits should snap when fresh and go soft when stale! All like to be kept in an airtight container and to be eaten shortly after baking. Do check that your coeliac is happy to eat pure oats before serving.
I think that lime is very much an unsung hero, so I like to incorporate it into my recipes whenever I can.
A zesty, citrus pick-me-up with a mid-morning cup of tea!
Apple tarte tatin is a traditional French recipe that works really nicely with pears. Gluten-free
pastry has traditionally been horrendously difficult but I promise that this recipe will work for
you!
Do try to use local honey. You’ll be supporting local cottage industries but it’s also great for
hay fever to eat local honey. We are very spoilt having Dad as our in-house beekeeper!
This is a real summertime treat!
This is a really lovely variation on traditional apple crumble. Using peaches adds a summery
note to a crumble that is traditionally autumnal. Chestnut flour marries well with this recipe
adding a subtle hint of chestnut to bring out the flavour of the peaches.
Do not be put off by the grapefruit filling – it offers a really good contrast to the sweetness of the sponge. However, if it is too much for you, you can substitute orange which is a gentler flavour!
Truffles are indulgent and a wonderful way to round off a dinner party. These are handmade, so don’t worry if they aren’t perfectly shaped!
The secret to a good muffin is not to overbeat them. Never, ever, mix with an electric beater. Gently fold in the mixture by hand. This mix is loaded with fruit for a fabulous burst of flavour! This recipe makes 8 generous muffins or 12 smaller ones.