* I was sent samples to try and all views are my own. These were my favourite. Pricewise they aren’t above and beyond normal glutenfree pricing but I think the quality is better than other glutenfree frozen fish I have tried
I find a lot of bought glutenfree stuff is a real disappointment – dry, gritty, bad-tasting and generally quite unpleasant, so I try and make my own where I can - this often means experimenting with different quantities and ingredients and having a few fails - so when something really works, I really want to share it
My friend has suffered from psoriasis for over ten years and last year changed to a glutenand dairy free diet to see if it would help her skin condition
Our latest cake club theme was freefrom cakes and as I have made this cake a few times glutenfree previously successfully, I wanted to challenge myselfand make it dairy free too, as often ceoliacs also suffer dairy issues as well
When making my first batch I was expecting my scones to at least double in size but after a bit of research I found out that actually you shouldn’t expect them to rise too much so just make sure you don’t roll your dough too thin and then you will end up with a good size scone
This recipe is my own tweaked version, making it as 'healthy' and as 'freefrom' as can be, using coconut nectar, raw cacao powder, glutenfree flour, dairy free chocolate and coconut milk for the frosting
These tasted delicious and can be eaten using just your hands, but if you fancy a dessert which is a bit more gooey and slightly more decadent you could try my chocolate pudding
So here is myglutenfree carrot cake with dairy free cream cheese frosting recipe. Whilst January is always a time where people are thinking about cutting down after Christmas… I never do, it’s my birthday month for goodness sake
Coconut flour is available from all good health food shops and if you wonder what else to do with it, you could always try my Coconut and Lemon Magic Bean Cake
I had a pretty lazy weekend, I got up for my hot yoga session Saturday morning then went home to hibernate away from the rain and cold which was lovely
To make sure to really enhance the coconut flavouring and make sure that these were also dairy free I used coconut milk instead of the usual lactose free milk I often keep in my fridge
While I have baked many a cake, cookie and biscuit in my trusty Aga over the years I have never really been all that concerned about the ingredients other than the fact that they come together well and do their thing to create the right product I am making and of course taste good
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