The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.
Using a no-added-sugar fruit spread (or ordinary jam if sugar is not a problem for you) as an egg substitute is a little like using a substitute that’s a mixture between a sweetening syrup and a fruit purée. The pectin in the fruit spread helps to bind the ingredients together and the wet consistency of the spread adds moisture into the sweet treat.
These 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
This simnel cake is fruity and spicy with two luscious home-made marzipan layers – without of course forgetting the 11 oval marzipan balls that give the cake its characteristic look. Read more…
If you want to cut down your sugar consumption, one option is to use no-added-sugar fruit spreads instead of sugar.
St. Dalfour and Meridian are popular no-added-sugar fruit spread brands. The former is generally a little sweeter than the latter, but both taste wonderful and are easily available in the UK. Most supermarkets sell St. Dalfour fruit spreads on the jam aisle: usually, the larger the supermarket, the wider the variety of flavours. Both brands can be bought in health food shops and online. Read more…
As 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…
Sweetness is an elemental part of sweet treats. But how do you add sweetness if you can’t eat sugar?
Fortunately, there are several substitutes to choose from. Here are some examples:
These are high-intensity sweeteners, such as aspartame, saccharine and sucralose. They have a negligible number of calories but some sources say they may be linked to health problems. Continue reading
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
Oven pancakes are a popular Finnish treat, but I have added a British twist: I have based the recipe on the traditional Finnish recipe but made the pancakes in the shape of individual mini-size Yorkshire puddings (the Finnish oven pancakes are large and cut to portions after baking).
My grandmother used to make the most delicious oven pancakes and serve them with her own homemade strawberry jam and vanilla cream. Usually the Finnish pancakes are made with milk, but because gluten-free flour tastes better when there’s some fat in the batter, I have used single cream and water instead. Continue reading