Moist Chocolate Avocado Cake/Gâteau moelleux au chocavocat

Now before I get started, here are some answers to the top 5 questions that may be bouncing around your head right now,  at the thought of a gluten free, vegan cake with avocado in it:

1) Yes! It really is gluten free and vegan

2) Yes it really is moist

3) Yes it really is delicious

4) No you can’t taste the avocado

5)and no it doesn’t turn your cake green!

Right! Now that’s out of the way, let’s get on  good bit…

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Move over genius, there’s a new bread in town..

Yes folks, you read it right. I have discovered a bread to rival the gluten free god that is genius. ….

image taken from http://garbo.se/

….So as you facebook followers know, I decided to pop over to the gluten free and allergy show this weekend.  I’d planned to take a thousand pictures, including the one I’d imagined in detail,  of me grinning from ear to ear, firmly shaking the magic hands of Lucinda-Bruce Gardyne, but alas, it wasn’t meant to be. The venue was pretty small and there weren’t any new, gluten free products that I hadn’t already tried or already heard of, that is until I got chatting to Mats from Garbo and discovered a new bread that may just have the ‘genuises’ shaking in their boots.

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Sugar-Crusted Popovers/Popovers croûtés de sucre

Ever since I posted a photo of the non gluten free treat I discovered in Prague, I haven’t been able to get them out of my head.  I didn’t manage to find out what they were while I was there, quite simply because the only czech I knew, was what I’d picked up from the Eurovision song contest, which as you can imagine, doesn’t extend as far as the phrase ‘What are these called?’ or even ‘How do you make them?’ Thanks to Mama google,(yes google is a woman!) I soon found out they were called trdlos, but then trdlo machines and czech translations got involved and it all started to sound a bit complicated, so I decided to try my own take on this czech delicacy…with a little help from David Lebovitz and some gluten free imagination, here’s what I came up with…

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Buckwheat and Prune Oatmeal Biscuits/Biscuits aux pruneaux, flocons d’avoine et sarrasin

I’m in a rule breaking mood today. This recipe ticks all the cookie box criteria but for some strange reason, I’ve decided to call them, biscuits like a good English girl. ;)

I don’t know why, but when I think of cookies, the word conjures up images of soft, chewy, dreamy confections, maybe with melted lumps of chocolate chips inside…hmmm….

but biscuits, well biscuits are beautifully crunchy and crisp, and make lots of lovely noises when you eat.These biscuits are more of the soft dreamy variety, but they’re so much more than cookies in disguise! They are healthy, nutritious and delicious…

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