Category Archives: Baking with Restrictions

Berry and Cherry Jam

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The desire to make some jam at the weekend came about from not wanting to waste any strawberries that were getting to the point where there was the choice of throw them away, or make something with them.

This recipe is adapted from the one on the packet of Jam Sugar that I bought – for me the original recipe was too firm set and was too sugary. The recipe below gives a lovely soft-set jam, with lots of fruit flavours – the cherries really add something special in my opinion – so much that I am having some on some buttered bread while I type this up! Continue reading

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Courgette Cake

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It is that time of the year again, where courgettes are in abundance if you are growing them in the garden like I am. You might also be like me in that you love courgettes, but have a small child that doesn’t like them if served as a vegetable at mealtimes! This recipe is great in that it not only uses up courgettes, but also adds pineapple into the mix as well, and so far, my son hasn’t turned down a single slice! I have made this with Regular Plain Flour and Doves Farm Gluten Free Plain Flour, and I have to say that both are great, but the Gluten Free version just has the edge for me! Without the frosting, this is also Dairy Free. Continue reading

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Bakewell Tarts

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A friend of mine challenged me recently to come up with a recipe for a Bakewell Tart, which she could bake for her brother who is a coeliac and cannot tolerate gluten in his diet. I tested some mini versions out on the mums at playgroup this afternoon, and they were a big hit, particularly with someone who came for the first time today, and was amazed that she could have some because she too is a coeliac! This is what I came up with…. I hope you enjoy! Continue reading

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Carrot Cake

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A few weeks ago, I went to the Essex Food Show, at Cressing Temple near Braintree. The lovely Harriet and Rebecca from Kin Knives introduced me to John and Tom from Love Farm, who sell the most fabulous Cold Pressed Rapeseed Oil. I would normally run a mile from anything to do with Rapeseed, as it is my main hayfever trigger, but I was persuaded to try some and I am so glad that I did. Their oil is fragrant and tasty, and much improved my recipe for a standard Carrot cake. Continue reading

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Jelly Tot Biscuits

I was rooting round my cupboard this morning, trying to decide what biscuits to make, when I came across some Jelly Tots that my son was given at Christmas. Yes, they were still in date!! Time to do something with them, I thought! I’m also lined up to do some more baking with the children at my sons preschool next week, and needed to come up with an egg-free and dairy-free recipe as there are now some children there with allergies. This is the result of my experimentation this morning!

This recipe makes approximately 35 biscuits, and would work equally well with Smarties (or a dairy free equivalent) instead of Jelly Tots. The biscuits themselves (minus the Jelly Tot bits) are reminiscent in taste and texture to Fox’s Crinkles or Golden CrunchBiscuits. Continue reading

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Gluten Free Sugar Biscuits

Today my baking has been inspired by a lovely lady I met last week – Karin from Cafe Bebe. Karin was diagnosed with Coeliac Disease 6 months ago, and is frustrated to say the least with the Gluten Free offerings (if there are any) when she is out and about. Approximately 1 in 50 people in the UK has Coeliac Disease, and they are woefully under catered for in mainstream restaurants, cafe’s and sandwich shops.

I baked two attempts at these biscuits today, the first attempt produced beautiful biscuits, which unfortunately disintegrated as soon as we tried to eat them. With a little tweak following some advice from Karin, I came up with this recipe, which makes approximately 30 biscuits, and were a huge hit with the mums at playgroup this afternoon! Continue reading

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Peanut Butter Biscuits and Fluffernutter Biscuit Sandwiches

I took my son up to London on Tuesday for a Pizza Making Session at Fire & Stone in Covent Garden to celebrate the launch of the My Daddy Cooks recipe book. While I was up in Covent Garden, I could not resist the opportunity to pop into Cybercandy on Garrick Street to purchase some American Candy and Marshmallow Fluff. When we got home, I raided the cupboard to make sure I had the ingredients I needed, and this morning, I came up with this recipe, which makes 40 biscuits or 20 biscuit sandwiches. I have been told that Marshmallow Fluff can also be purchased from Amazon and occasionally from Asda.
Either Plain….or with the Fluff Buttercream Filling making a Fluffernutter Biscuit Sandwich, these biscuits are a winner – even my Mum, who isn’t keen on peanut butter, went back for more! Continue reading

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Digestive Biscuits

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This week, I was set a challenge by my lovely friend Anne, over at Three Biscuit Thursday, to bake an improved version of an everyday biscuit that you can buy in the shops. The first suggestion she came up with was Hobnobs, but I have already covered them in my Oatie Cookie post of a few months ago. The next suggestion was for Digestive Biscuits – a traditional biscuit which can be eaten on its own, or as a savoury biscuit with cheese or pate.

Because these are home baked, they don’t contain any of the preservatives that store bought ones would have, and we think they taste nicer. My son even tried to pinch an extra one from the wire cooling rack this afternoon as he liked them that much! Continue reading

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Vanilla Shortbread

In time for Three Biscuit Thursday, I’ve been asked for a recipe for Shortbread.

This is a very easy and fairly quick shortbread recipe, and so much nicer than shop-bought shortbread, with flecks of vanilla seeds running through it. Continue reading

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Anzac Biscuits

The 25th April is known worldwide as ANZAC Day, and is the day when the first military action taken in the First World War by the Australian and New Zealand Army Corps is recognised and honoured. This biscuit recipe was one used by families to send home baked treats to their loved ones serving at the front, as it keeps well and does not spoil in transit, partly due to the lack of eggs in the recipe.

Thanks to Mat Folas (Winner of Masterchef 2009) and proprietor of The Wild Garlic in Dorset, for this recipe, which he posted on his blog, and is originally courtesy of NZ Womans Weekly. I am staying true to the recipe, and giving measurements as published, but as requested by one of the followers of my blog, I have now provided equivalent weights! Continue reading

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