My teff oat cookies are a delicious gluten-free snack. I made this cookie recipe with a hint of cinnamon and coconut. I wanted to make easy-to-eat cookies using teff flour and oats. This reminds me of an Anzac biscuit.
Layered spelt carrot cake in image https://suemareep.com/moist-one-bowl-spelt-carrot-cake-with-cream-cheese/
This beautiful Swedish-style bundt cake is to share for a special occasion. A Swedish recipe I discovered on various blogs, baked in many Scandi countries, this cake has a similar texture to a classic pound cake; with a fine crumb and slight tang from the yoghurt.
Teff banana bread is delicious and simple to prepare. Teff is naturally gluten-free and has a slight nutty taste and once baked it turns dark browns like chocolate.
You can make, and bake these gluten-free, flour-free biscuits and have them ready to eat within 30 minutes. I like to make small 12 small bite-size biscuits, then you don't feel too guilty eating them.
This recipe has the perfect brownie texture and is made with naturally gluten-free teff flour.
A delicious and easy-to-make pear hazelnut cake. A fabulous moist texture with fruity goodness, paring well with added dark chocolate chunks and a hint of cardamom. I made this recently for my husband's birthday as he requested a cake with fruit. I chose new season autumnal pears.
My green matcha cookies are bright, light and gluten-free. My cookies are slightly crunchy yet still soft and melt in your mouth. This cookie recipe is made with my new homemade gluten-free flour blend with rice flour, potato flour and cornflour.
You might feel like whipping up a treat and realise you have no eggs in the kitchen or you have a family member who doesn't like eating eggs for personal taste or is allergic to eggs.
Oh my! This cake is so delicious it was all gone within 2 days. The honey cake is delicious for a sweet treat and perfect with a coffee or cup of tea.
Ingredients Thick Yoghurt, Greek or Turkish – 500g Sugar – 150g (3/4 cup) Eggs, large – 4 Cornflour – 30g Optional Flavouring: Vanilla extract or lemon zest – 1 teaspoon