If flapjacks sound too boring for you, try these mocca ones – they are so not your ordinary flapjacks! They are yummy and a little chewy, and you’re bound to reach for a second helping (and a third, and a fourth…)
The cake is perfect for an indulgent afternoon tea and if there’s any left over, you can pop the pieces in the freezer.
This is a luscious dessert that’s easy to make. The sweet sauce layered between the slightly tangy quark has cherries with different textures: some are cooked, others not. This makes the sauce more interesting – and the whole dessert utterly irresistible!
No Naughties: Sweet treats without sugar, wheat, gluten and yeast has now been released as an Amazon Kindle ebook. It contains mouth-watering recipes from super quick snacks to more elaborate desserts and cakes.
All recipes are suitable for people who need to avoid sugar, wheat, gluten, yeast, soya and peanuts. Many of the recipes are also free from eggs, dairy, casein, lactose, nuts and corn.
In addition to the recipes, you can find information on the ingredients, where to buy them in the UK and how to use them successfully. The measurements are given in metric units (e.g. grams and millilitres)
You can buy the book on Amazon. (Please note: you don’t need a Kindle reader, but can download the book onto your computer/ipad/iphone.)
I have a young RedLove apple tree in the garden and this was the first season it produced any fruit – all in all, 5 apples! I decided to make a good old-fashioned crumble as I thought the apples’ red-coloured flesh would make the pudding look attractive. I wasn’t disappointed. And the flavour, combined with the oat crumble, was so wonderful that I can’t wait for the next crop! Read more…
The soft fruit season is here, so let’s make the most of it. I love to eat peaches and nectarines on their own as well as use them in desserts. This recipe is simple to make and the combination of the soft and juicy nectarines and the slightly crunchy almond crumble is just divine. Continue reading
This is a simple, but yummy, trifle. I have used agar flakes instead of gelatine, so it’s also suitable for vegetarians. To celebrate the London 2012 Olympics, I have decorated the trifle so that it looks like the Union Jack.
1. To make the jelly, pour the juice into a saucepan and sprinkle the agar flakes over the top. Bring to the boil over a gentle heat, stirring every now and then. The agar flakes will dissolve gradually. Continue reading