These Gluten Free Monte Carlos are a real delight to make and eat. Though I’ve never tried gluten containing monte carlos, I’ve been told this gluten free version is a lot nicer. These Gluten Free Monte Carlos have a soft crumbly texture with a hint of coconut and a plum and cream like filling.
I sourced the original recipe from a Women’s Weekly cookbook and modified it to be gluten free. I also chose plum jam instead of the traditional raspberry for something a little different and made the the biscuits quite a bit bigger. By all accounts, the modifications made the recipe even better! A recipe that would go perfectly for a morning or afternoon tea party.
I would have loved to share this recipe with you all last week but unfortunately our house was struck down by a delightful tummy bug and writing or thinking about food was far from my mind.
I’m hoping everyone else is well and enjoying the spring weather (for those in Australia of course).
Thanks for stopping by and take care,
This Gluten Free Lemon Mascarpone Tart has a special place in my heart. It was the first dessert Jesse (my husband) made for me when we started dating. The night we had this tasty dessert I actually arrived at Jesse’s to find the house empty, with a series of sticky notes that eventually led me to the tart in the fridge.
So technically I can’t claim this recipe as mine, it’s really my husband’s. It only requires 6 ingredients and goes perfectly with a scoop of ice cream or cream. I would be doing a disservice to you all if I didn’t share the recipe. So here it is!
I made this Gluten Free Black Forest Layer Cake for my husbands birthday last Tuesday! It was the first time I’ve made and tasted a Black forest cake before and I have to say I absolutely loved it. Oh and so did the birthday boy!!
The chocolate cakes were filled with white chocolate ganache and cherry jam and a dark chocolate icing to top finish off the cake. I realised I didn’t make quite enough ganache or cherry jam, so I made sure to double the quantities in the recipe below so you don’t run out!
I know this isn’t one of my quickest or simplest recipes, so I will forgive you if you don’t go out and make it this weekend. I’d seriously consider it for your next birthday celebration though, it was so divine. You might also want to read a little bit about why birthdays are so important in my family. I shared it on my blog last year with a recipe for Gluten Free Chocolate and Salted Caramel Layer Cake. Just excuse the fact the cake wasn’t very even shaped or flat.
Anyway, I must say thanks to Delicious magazine for the original recipe. I adapted it to be gluten free with a few less steps. Thanks for stopping by!
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!
Thanks for stopping by,
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!
Thanks for stopping by,