Using raw milk and the freshest local eggs, this is a dish made in heaven. It’s fructose free as it only uses glucose based sweeteners so it has a subtle sweetness. Divine.
For those with an egg allergy or vegan, this is perfect. I’ve tried cashew mayo which leaves a grainy texture on coleslaw, but this is truly smooth. Tastes delicious and the flaxseed mean it’s packed with omega 3’s.
This is based on one of my mums recipes, goodness knows where she picked it up. But the smokey flavour mixed with the thyme is simply irresistible.
Easier than you think. These make a wonderful dessert, especially when entertaining. And because the fruit is whole you get all the benefit of the fibre within.
Sticky and moist, these are even better the next day.
These are dairy free, they have a lovely taste to them from the coconut oil.
These are an alternative to the lemon tart. Leaves out having to make pastry. You could serve with the super almond cookies.
I’ve used quinoa pastry here, which has a savoury taste, but the filling is so sweet it counteracts it.
These are chewy in the middle. They are full of protein but make a great sweet treat without the fructose. These are a great energy booster.
Low starch and gluten free often means soft and chewy cookies, but these are fantastically crisp! High in protein and calcium, these are a great sweet treat that look after your health too.
This is adapted from my basic quinoa pastry. Quinoa has a strong flavour and lends itself to savoury recipes, but this needed to be masked a little when being used in sweet recipes such as mince pies and Portugese style custard tarts. I’m really pleased with this recipe. Its crisp texture is a far cry from the powdery quality of most gluten free flours.
So simple and without the eggs it doesn’t require cooking.