Last week I made this Gluten Free Passionfruit Slice and it was really tasty! I had been wanting to make a passionfruit slice for a while, so I took the opportunity to bake it for a work meeting. The slice contains a buttery biscuit base, jelly like condensed milk filling and passionfruit topping. It’s got the perfect balance of passionfruit flavour and will have you going back for a second and third slice!
I must admit I get a little nervous working with gelatine, but it’s a super simple recipe to make and doesn’t require any baking. Got to love that! I took inspiration from my Lemon Jelly Slice and a recipe from an Australian Woman’s Weekly magazine.
Do you have a go to slice you bake for work colleagues or meetings? Make sure to leave me a comment below if you do!
This Gluten Free Lemon Yoghurt Syrup Cake has been on my “bucket list” to make for a while. It requires only 7 ingredients and can be made in under an hour! Oh and did I mention it tastes utterly delicious!!
My husband came home one day raving about a Lemon Yoghurt Syrup Cake his work colleague made for morning tea. So, I had to bake one and taste what all the fuss was about! After making my first syrup cake earlier in the year, a Gluten Free Lime and Poppyseed Syrup Cake, I also learnt a few things and wanted to test them out on a similar recipe.
Now I can’t claim the original recipe as mine, but I cannot credit the exact source as I found the recipe from an old newspaper. I did however modify the recipe to be Gluten Free and contain a extra punch of lemon flavour. I think you will be happy with the end result if you bake it.
All you have to do is print the recipe and grab your ingredients and you will be ready to go!
I will admit this Gluten Free Mixed Berry Banana Bread is one of the healthier options on my blog (apart from my strawberry banana raspberry muffins). I previously shared a recipe for a raspberry and pistachio banana bread, however I decided to replace the recipe and photo on the weekend with this mixed banana bread as I was fresh out of pistachios. In the end, I discovered that I prefer this version of my banana bread and found my daughter Lyla did too!
The recipe is easy to make and the banana bread will last for three-four days if kept in a air tight container. You can serve it fresh, toasted or warmed up with butter or margarine. I personally prefer it fresh in the first two days then warmed up after that. What about your preferences for serving? Leave a comment below.
These Gluten Free Chocolate Chip Cashew Biscuits are ridiculously tasty. If you like biscuits, you need to do yourself a favour and make them! Made using burnt butter and packed with dark chocolate chips and cashews, they’re a great treat to go with your morning coffee or cup of tea. You can also substitute the cashews for other nuts if you don’t have any cashews in the house.
The original recipe comes from a favourite food blog of mine, Cookies and Cups. I modified the recipe to be Gluten Free and for my own taste preferences/ease of cooking.
Sunday night I baked this Gluten Free Chocolate Almond Fudge Cake and it was yum! The cake has a delicious fudge centre and like the majority of recipes I share, it was super easy to make! I can’t take credit for this recipe though, as the original recipe came from a Coles magazine.
Sharing a new recipe each week often means I’m spending my spare time in the kitchen (which you all know I LOVE). A new recipe every week also means I have an abundance of sweets in the house, unless I gift the recipe to loved ones. But I don’t have any shame in sharing with you all that I regularly eat treats. As a Dietitian I’m all about a balanced diet, where “diet” means everyday eating. I eat plenty of fruit, wholegrains and vegetables and exercise regularly. But more importantly I eat what I feel like, when I feel like it and thoroughly enjoy it. I’ll only ever encourage avoiding certain foods if medically necessary.
If you ever have any questions for me or want to know more about my food choices send me an email at [email protected] In the meantime I’ll keep baking.