These yummy biscuits are lovely with a cup of tea, and have an aroma that easily wins me over to the ‘must-eat-biscuits’ cookie-monster dark-side. These biscuits are one of C’s favourites – but then again, he loves most cakes and biscuits. J rather loves crumbling them – and some even gets eaten. They’re also excellent as presents. It’s the freshly ground cinnamon, nutmeg and cloves that really does the trick – yes you can use pre-ground spices, but nothing beats that freshly ground smell. Continue reading “Spice Biscuits”
This is the cake I make all the time. I don’t need to look at a recipe anymore, it’s so automatic. I use this cake-base as a start for pretty much all my cakes and cup-cakes – just add other flavours – banana, dates, cinnamon, raspberry, apples or blueberries. It works beautifully.
This cake is lovely just as it is, but is also lovely iced, or turned into a cinnamon tea cake. Continue reading “Basic Gluten-Free Vanilla Cake”
This is a guest post from my husband. He and C are the chief chef’s for this recipe. All I can say is that this is on very high rotation at our house. Over to him!
This recipe came about through experimentation, desperation, and the inspired input of a 3 year old. We call it pancakes. The finished product is probably technically closer to a pikelet (around 10cm in diameter and about 6mm thick). So I hope the purists out there don’t get too upset. I have no idea just how thin you could get this and have it still remain a coherent pancake, so they shall be pancakes in name.
The following recipe feeds two adults and two small bottomless pits on legs, and there might be some left over if the little ones aren’t completely ravenous.
Assuming you use the plain pancake recipe, then a good topping is a fruit smoosh (name coined by C at age 3). For a smoosh, you basically cook diced fruit in a little butter for as long as it takes for the juices to release a little and the fruit to warm through. Continue reading “Pancakes and Fruit Smoosh”
This post is more of a link than a true post. Over six months ago, I was stuck with a ‘what do we have for dinner?’ dilemma. So after poring through our cook books without success, I did an internet search and came across this completely delicious tuna rice salad recipe.
Continue reading “The “Yummy” Dinner”
This is a recipe that surprised me. I have never been able to make anything like scones since I went gluten-free and no-to-low-dairy. I was trying to make biscuits. Instead, I ended up with these lovely gems. This isn’t quite the original recipe, as I overdid the flavours on the first attempt (too much rose syrup and dessicated coconut – I was trying for biscuits!). These are so light and fluffy it almost feels criminal.
Continue reading “Surprise Gluten-Free Scones”
This is a recipe I do with and without dairy, depending on what’s in the cupboard. It’s a lovely simple white sauce base that goes well with most green vegetables (think peas, green beans, broad beans, and asparagus – though not all at once!). This recipe will be the dairy-free version, as there are countless recipes to do it the other way. This recipe very popular with my DH.
Continue reading “Creamy Asparagus Pasta”
|Almost ANZAC Biscuit|
I made these for some vegan friends. Really lovely biscuits. Watch out, though, they spread very wide! When these cool, they make lovely crunchy biscuits with a chewy centre.
Continue reading “Almost But Not Quite Completely Unlike ANZAC Biscuits”
|Zucchini, Apple, Banana and Cinnamon Cake|
I decided to go for a change of pace and do a nice cake recipe. Don’t worry – I’ll be back to the homeschooling series next post!!
This is the cake my other half requested for his birthday. As he doesn’t like icing or sweet cakes, this is my version of an almost-savoury cake that’s still dessert-like enough for a birthday. It won’t rise terribly high, but it’s a moist, almost bread-like cake with a crunchy outer shell – delicious!
This is a family staple, though I do alter it so much it’s like a new meal every time. My boy prefers to just have pasta and olives – he’s a purist. But my girl loves the lot! It serves about 3 – 4 people.
Continue reading “Gluten and Onion Free Anything Goes Pasta”
DS 5 requested a Taipei 101 skyscraper cake for his birthday this year. After a week trawling the internet for anyone who had done it before, I realised I would have to design it from scratch. This is the Taipei 101 official website.
So I came up with a not-so-simple tier cake design. It was to be a 7-tier cake. The base would be the biggest part, then the next 6 tiers would be virtually identical. It would be topped with a blue lego topper.
The cake also had to be GF so I could eat it!
This blog will walk through how I made it.
It took over 6 hours to make so It’s not one to do in a rush.