Muffins
My father loves to spread butter over any muffin, regardless of flavour! In general, I’m not so keen but I do make an exception for Ginger Muffins. Butter seems to help bring out the flavour! These muffins are my gluten-free adaptation of traditional ginger muffins. As with all muffins, they are nicest eaten fresh. The next day, they are nice if …
Biscuits
Chocolate was the flavour I started with when first creating biscuits. The recipe became the base for the biscuits created since. Over time, I have tweaked this recipe for chocolate biscuits to get it just right. As with my other biscuit recipes, the raw mixture tends to be slightly sticky but should roll in the hand easily to make balls (although …
Muffins
Like most muffin recipes, these lemon and poppy seed muffins are best eaten reasonably fresh from the oven. In the following days, they can be freshened by re-heating in a microwave oven for 12 seconds or a conventional oven for about 12-15 minutes. For the one cup of milk, I use either Rice Milk or Oat Milk; one cup of …
Cakes
I use the word “moist” in the name of this cake because so many madeira cakes I have tasted over the years have been, in my view, heavy and dry! This one is light and moist, which is exactly how I like my cakes to be! I adapted it from a Butter Cake recipe, but since I use no butter …
Slices
This gluten-free chocolate brownie is an adaptation of a recipe by Alison Holst which appeared in a local newspaper. It is moist and almost fudgy to eat. At the end of baking, when tested with a skewer, the skewer may not come out completely clean but as long as the mixture is no longer raw and the brownie is starting to …
Biscuits
For these hazelnut biscuits, I use ground hazelnuts. The hazelnuts should be toasted and skinned before being ground. Sometimes I have managed to buy packets of hazelnuts that are already toasted and skinned. This is a life-saver when in a hurry! To toast and skin the hazelnuts do the following. Heat the oven to 180°C. Spread the hazelnuts in a single …
Cakes
The first recipe in this post is gluten-free gingerbread. The original recipe (included at the end of this post) on which this one is based was given to me many years ago by the mother of one of my school friends. Often when I was at their place we would have hot gingerbread fresh from the oven smothered in butter. The melted …
Biscuits
These chocolate chip biscuits are always light and crisp. It is tempting to add more than the specified measure of chocolate chips but I find adding too much more results in the mixture falling apart when trying to roll it into balls! The raw mixture tends to border on being slightly sticky, although it still rolls easily in the hand …
Biscuits
These almond biscuits are usually crisp and melt-in the mouth but sometimes I seem to do something different and they turn out crisp on the outside but softer on the inside. Either way, they have a lovely almond flavour and one usually isn’t enough! Although I use ground almonds in this recipe, I also use almond essence to provide the flavour …
Cakes
This chocolate cake recipe was given to me many years ago by one of my cousins. True to it’s title, I have never had a failure with it! The mixture is runnier than many cake batters but the baked result is light and fluffy. I have created a gluten-free version which I now bake more often than the original. (The …
