Category: Gluten free

This is my favourite ice cream flavour but you have to use pistachio paste either bought or made with ground pistachios and a sugar syrup processed in a high powered blender or food processor – a magimix food processor works well. Makes 1.2 litres | Pre-freezing required Pistachio paste 150 grams pistachio 75 grams castor […]

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This chocolate pudding is so delicious you would not believe it is made without refined sugar and is dairy-free as well as gluten free. The torte needs to be served fridge cold and will keep for four days in the fridge but can be frozen for up to one month. If frozen transfer to the […]

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We had the most amazing gelato when we were in Italy and one flavour I particularly liked was amaretto with small chunks of amaretto biscuit in a delicious vanilla gelato . I prefer a more creamy ice cream so have chosen more cream to milk, which is the way the French make ice cream as […]

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Easy to make and as with all cheesecakes can be made in advance. Remember to have all the ingredients at room temperature to avoid lumps forming when adding the cooled melted chocolate For a gluten-free option, use gluten free biscuits in place of digestives. This cake will keep for 1 week and is best served […]

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An elegant dessert to serve when entertaining. This is a gluten-free hazelnut cake with a nutella ganache. A bit like a dacquoise but the cake is more spongy and less meringue-like because of the shorter baking time. The cake layers can be made up to one week in advance and stored in an airtight container and […]

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This is a no-churn ice cream recipe made with evaporated milk. You will be amazed how delicious and creamy it tastes. I have the chocolate as optional as this also makes a lovely vanilla ice cream. When serving, place in the fridge for 30 minutes before scooping. Makes 2 litres|Freeze overnight + chilling time Utensils required: […]

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This cake is made with ground almonds and has a light chocolate taste. It has no dairy and no flour so it is suitable for gluten and lactose intolerant diets. I have also used bicarb and cream of tartar for the raising agent as I find bought gluten-free baking powder changes the texture of cakes and tends to make […]

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