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You wont believe what you can make grain free.  Sponge cakes, tiramisu, jam rolls, muffins, cakes, tarts and cookies.  These recipes have all been tried and tested by me.

Fruit & Nut Clusters Vegan Grain Free

Fruit and Nut Clusters Grain Free Vegan

Our good friend Joanne, who is on the SCD (Specific Carbohydrate Diet) and who also cannot eat eggs was very excited to find this recipe from the Nuilife Coconut Oil company.  She brought us a sample to try and they are DELICIOUS.  These will especially appeal to those who cannot tolerate eggs, or who prefer to be vegan.  They are also excellent as a “breakfast cookie” or as a healthy vegan high protein snack.

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Arrowroot Biscuits

These biscuits are crisp and light and keep really well.  Great with a coffee or cup of tea.  The flavour is so mild you can give them to your wheat eating friends and they will never know.  This is for a small batch of about two trays.  They are also FAILSAFE.Read More »Arrowroot Biscuits

Amaranth Berry Cake

Raspberry Lemon & Almond Slice

125g butter
1 cup caster sugar
splash of vanilla essence (about 1.5 tsp)
3 eggs
1/2 cup plain yoghurt with a splash of lemon juice
1 cup almond meal
1/4 cup amaranth flour
1/4 cup buckwheat flour
1/4 cup potato starch
1 cup frozen rasberries

This slice is alot like a friand.  It is slighly chewy on the outside, soft and moist on the inside and smells and looks amazing fresh out of the oven, with the raspberry marbled top. It looks and tastes “special” its flavours ideal to serve to your grain-eating guests who would normally find the flavours of buckwheat and amaranth too strong – give them this with a dusting of icing sugar and a spoon of thick yoghurt or cream to serve, and you will have some very happy people begging you for the recipe.  Lots of sugar so not even pretending this one is healthy but perfect for an occasional treat.

Grain-free, Gluten-free, Contains Dairy and Sugar.Read More »Raspberry Lemon & Almond Slice

Caramel Vanilla Cake

Suitable for children with a Salicylate allergy IF you use normal caster sugar instead of rapadura, and DONT USE vinegar but then cake will not be caramel, just vanilla (but still very nice).  This cake has a beautiful texture and keeps really well, although it normally doesn’t last that long.

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