Fruity breakfast scones

Photo of breakfast scones with some no-added-sugar strawberry fruit spread and half a strawberryThese breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg! See the recipe

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Gingerbread house

Gingerbread houseAs children, my brother and I used to make a gingerbread house every Christmas. It was always so much fun. This recipe is originally from my mum and I have adapted it to suit gluten- and sugar-free diets. Read more…

Pumpkin and rhubarb muffins

Pumpkin and rhubarb muffin in a pink case with some rhubarb stalks on the sideThe sweetness and earthiness of pumpkin coupled with the zing of rhubarb is just wonderful in these muffins. They also have a streusel topping which makes them look attractive and adds extra texture. Read more…

Spicy rhubarb and fig compote

A photo of a small jar of spicy rhubarb and fig compote. Next to the jar there are two cinnamon sticks and a sprig of mint.This compote has a real zing to it. The spicy flavours of cinnamon and orange give it a warming edge while the sweetness of the fig fruit spread tempers it.

I love making it during the rhubarb season (I just wish my own rhubarb plants would hurry up so that I could start harvesting them). It’s great for breakfast with some thick Greek yogurt. You can also turn it into a pudding by serving it with some custard. Continue reading