A grain free, gluten free lunchbox cupcake using honey or rice malt syrup and chia seeds, it has a light texture and freezes well.
This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.
This version uses oil instead of butter, and is as always Grain-free, Gluten-free. The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven. It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft” Read More »Amaranth Berry Cake
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