Posts Tagged With: Gluten Free recipe

Summer Berry Crumble (gluten and dairy free!)

As it was our last weekend before starting our little challenge we did more eating than training 😉 In an effort to indulge in a moderately healthy way we experimented with a gluten and dairy free crumble, with little added sugar. It actually turned out sufficiently well to get devoured in one sitting!Crumble


3 apples (peeled and cored)

10 Strawberries

Large handful of red currants

Handful of raspberries

2 Nectarines

Lemon (zest and juice)

teaspoon ground cinnamon


For the topping:

60g ground almonds

30g pumpkin seeds

60g gluten free oats

50g brown sugar

2 tables spoons sunflower oil



This really couldn’t be easier!

1. Pre-heat the oven to 180 degrees celsius.

2. Combine all fruit in a large pan, with lemon juice, zest and cinnamon and simmer on a low heat until soft.

3. Divide fruit mixture into small dishes (we made individual crumbles, but you could just as easily make one large one)

4. Combine all topping ingredients in a bowl and mix well.

5. Spread the topping over the fruit mixture and bake in the oven for about 20 minutes or until the topping is golden and crunchy!

Serve warm with custard or ice-cream and enjoy 🙂


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Key Lime and Chocolate Pots

This is the easiest pudding to make and always seems very well received 🙂 I’m embarrassed to admit that I made it this evening for the 3rd time this week! It is seriously addictive… I usually make it for dinner parties so this recipe makes enough for 6-8 people.


300ml whipping cream

300ml double cream

1 can condensed milk

Juice of 5 limes

300g digestive biscuits (gluten free if required)

150g dark chocolate (70%)



1.   Mix together the cream, condensed milk and lime juice and whip until thick and creamy.

2.   Crush the biscuits with a rolling pin and chop the chocolate into very fine pieces (almost powdery). Then mix the chocolates with the biscuits.

3.   Spoon the chocolate biscuit mixture into 8 ramekins or sundae glasses (about a tablespoonful in each).

4.   Spoon the lime cream on top of the biscuit mixture (about 1.5 tablespoons in each).

5.   Then repeat so that you have another layer of chocolate biscuit mixture with a top layer of cream.

6.   Decorate with fruit and serve with a fruit salad.

Then… ENJOY!

*** This recipe should probably come with a warning that you shouldn’t make more than you think reasonable to eat in one sitting as it is dangerously moorish!!

Nb. This can easily be made gluten free by using gluten free digestives 🙂

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Orange Almond and Carrot Cake – Gluten Free :)

I really like cooking with ground almonds instead of flour (especially as the extra protien is great for our Dad!) and replacing some of the fat and sugar with fruit juices or fruit. Here is another experiment, which turned out pretty tasty 🙂


3 tbsp pine nuts (browned in a frying pan)

3 medium carrots (grated)

100ml mixed Orange and Lemon juice

90g sultanas

100ml mixed Orange and Lemon juice

120g caster sugar

125ml olive oil, plus extra for greasing

1 tsp vanilla extract

3 free-range eggs

200g ground almonds

1 tsp ground cinnamon

1 lemon, finely grated zest and juice



Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in round springform cake tin

Put the sultanas in a small saucepan with the mixed fruit juice and bring to the boil, and simmer for 3 minutes.

Whisk the sugar and oil until airily mixed.

Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, cinnamon, grated carrots, sultanas and, finally, the lemon zest and juice.

Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.

Pour into the prepared cake tin.

Remove from the oven and leave to cool in the tin

Then turn out… and ENJOY!

Maybe with some lemon or plain greek yoghurt.

It can’t have been bad as five minutes later… HALF WAS GONE!

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