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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Cinnamon

Two Ceylon cinnamon sticksCinnamon is a popular spice in both sweet and savoury foods. It’s also used in Chinese medicine and in Ayurveda (traditional medicine native to Indian subcontinent). Some believe it may be beneficial for diabetics as it may lower blood sugar levels. Read more…

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