This New Years Eve I’m sharing my Top 5 Gluten Free Recipes for 2017!
My top 5 recipes were voted by you and based on the number of recipe views, likes and comments across my social media accounts these past 12 months. I’d have to say my favourite recipe was my Chocolate Pistachio Hedgehog Slice! It’s one of my own recipe creations which I shared back in January. It was the first recipe of 2017 and turned out to be the most viewed this year too!
On a personal note, I also wanted to say a sincere thank you for all your support this past year. When I sat down yesterday I was feeling a little disappointed with the lack of activity on my blog to end out the year. But I soon realised despite all the challenges I have faced this year (including two spinal surgeries and 2 months being very immobile). I still managed to share 40 new recipes with you all. My blog readership has grown quite a lot this year which I’m really proud of and I look forward to seeing what 2018 brings!
I hope you all have a lovely time farewelling 2017 and have a safe, happy and healthy New Year!!!
Top 5 Gluten Free Recipes for 2017
- Chocolate Pistachio Hedgehog Slice Gluten Free
- White Chocolate Berry Cheesecake Slice Gluten Free
- Gluten Free Nutella Cheesecake
- Salted Caramel Chocolate Tart Gluten Free
- Gluten Free Passionfruit Slice
Much love, Amanda
One of the main attractions at our recent wedding were these homemade Gluten Free Chocolate Caramels, made by Jesse! Yes, I’ve taken over my wife’s blog for the day to bring you one of my favourite recipes.
Around 2 years ago, I went on a quest to find the perfect caramels, and eventually found them in this tasty and simple recipe. I affectionally call them “crack caramels”, as everybody who tries them immediately wants to know where they can find more and asks you when the next batch is coming at every opportunity. This recipe makes around 40–50 of these yummy sweets, so make sure you have some family or friends to share them with.
Hope you enjoy!
I decided I would make my own Wedding Cupcakes and although their was a few hiccups along the way I am really proud of how they turned out! My sister kindly agreed to make the top tier cake (a caramel mud cake) to match my cupcakes – a selection of Brown sugar cupcakes with Salted Caramel filling and buttercream and Vanilla cupcakes filled with Lemon curd.
The majority of the cupcakes were made with normal flour, but I also made a batch of gluten free salted caramel cupcakes for a few guests and my sister and I who are gluten free.
In the end I have to say the best part of baking my own wedding cupcakes was being able to share my love for baking with our guests. It gave me great pleasure to see some guests devour not 1 but 2 cupcakes on the night although there weren’t any leftovers.
Here are the recipes for my salted caramel and vanilla with lemon curd cupcakes in case you might want to bake them one day.