Toad in the hole is a traditional British dish. Its made with sausages in a Yorkshire pudding batter.

Gluten free Toad In The Hole

I  Know it has the weirdest name right. ''Toad in the Hole''.  The dish resembles a toad sticking its head out of a hole. That is why it has the name.

Gluten free Toad In The Hole

Here i will share with you my gluten free recipe. When i made mine i divided it into different dishes then baked them but i will give you a recipe that will fit in a 20 x 25-cm/8x 10-inch dish which should serve atleast 4.

Toad In The Hole

Its usually served with vegetables and onion gravy, But i like to have mine with mash and gravy but you can have yours with whatever you like.

Gluten free Toad In The Hole

Ingredients:
  • 115g/4oz Gluten free self raising flour
  • pinch of salt and pepper
  • 2 eggs beaten
  • 300ml/10fl oz Milk
  • 450g/1 lb Good  quality Gluten free sausages
  • 1tbsp Vegetable oil, plus extra for greasing

Method:
Preheat the oven to 220*C/425*F/Gas mark 7.
To make the batter, sift the flour, salt and pepper into a mixing bowl.
Make a well in the centre and add the eggs and half the milk.
Carefully stir the liquid into the flour until the mixture is smooth.
Gradually beat in the remaining milk.
Leave to stand for 30 minutes.
Grease your tin then prick the sausages and place them in the dish.
Sprinkle over the oil and cook for 10 minutes, until they are beginning to colour and the fat has started running and the sausages are sizzling.
Remove from the oven and quickly pour the batter over the sausages.
Return to the oven and cook for a further 35-45 minutes, until the batter is risen and golden brown. Serve immediately.


Toad In The Hole

This dish is a really tasty treat.
It makes a great desert. Its so chocolaty, so high in flavor and its so light on the stomach as its made with ground almonds.
While eating this you get that rich chocolaty taste then that sourery sweetness from the raspberries. This goes great with custard, ice cream, cream, Creme freiche or even just on its own.


Gluten free Chocolate and Raspberry Cake

Gluten free Chocolate and Raspberry Cake


Ingredients:
  • 200g/8oz Unsalted Butter
  • 100g/4oz Dark Chocolate chips
  • 200g/8oz Plain Chocolate chips
  • 5 Eggs separeted
  • 2tbsp Soft Dark Brown Sugar
  • 100g/4oz Ground Almonds
  • 200g/8oz Raspberries, plus extra to garnish
  • Cocoa powder for serving

Method:
Preheat the oven to 180*C/350*F/Gas mark 4.
Grease a 8in cake tin and line it with baking parchment.
Melt the butter and chocolate together in the microwave until smooth and glossy. Cool slightly.
Beat in the egg yolks and sugar until smooth.
Add the ground almonds and stir gently to combine.
Whisk the egg whites until stiff and fold into the chocolate mixture with the raspberries.
Pour into the tin and bake for 30-40 minutes until a skewer comes out clean with a few moist crumbs.
Leave to cool in the tin.
Garnish with more raspberries and a sprinkle of cocoa powder and serve with Custard, ice cream, or just cream.
Chocolate and Raspberry Cake

Gluten free Pineapple Upside-down Cake

This is one of my favorite cakes. I find its a nice light desert.
I just love when its fresh from the oven and you pop it out of its tin. It has such a golden yellow colour and then you get that lovely red shine off the cherry halves.

Gluten free Pineapple Upside-down Cake

I like to make mine in the loaf tin. I find it looks so much more stunning as a loaf but this same recipe will work baked in a sandwich tin also.

I like to have mine with yummy warm custard, have yours with anything you want, its also nice with cream.
Gluten free Pineapple Upside-down Cake

Ingredients:
  • 100g/4oz Butter
  • 100g/40z Caster Sugar
  • 2 Eggs
  • 150g/6oz Gluten free Self Raising flour
  • 1Tbsp Pineapple Juice

For the glaze on top: 
  • 50g/2oz Butter
  • 50g/2oz Damerara Sugar
  • 1 Small can Pineapple Rings
  • A few Glace Cherries (Halved)

Method:
Preheat oven to 180*C/Fan 170*C/ Gas mark 5.
Grease a loaf tin.
Mix the 50g butter with the 50g damerara sugar.
Spread this on the base of the tin.
Gluten free Pineapple Upside-down Cake

Arrange pineapple rings in the base of the tin then the cherries in the center of the pineapple rings with the round side down.
Gluten free Pineapple Upside-down Cake

Make the cake mixture by placing all the ingredients in a large bowl and beat until smooth.
Pineapple Upside-down Cake

Spread this mixture over the pineapples and cherries.
Bake for 30-40 minutes until nice and golden and springy to touch.
Pineapple Upside-down Cake

Remove from the oven and turn upside down to remove the cake.
Serve with cream of custard.
Enjoy!
Pineapple Upside-down Cake


Gummy gems

I recently made some homemade gummy candies.  They  were super simple and so fun to make.  They tasted just like regular gummies that you can buy.  You can make any flavor, since they are made with Jelly. I made mine with a Strawberry flavor.

gummy candy


You can buy molds almost anywhere. I just used my ice cube tray as they are like gem shapes, thats why i called mine jelly gems.
These are super easy and only requires three ingredients

gummy candy

Ingredients:
3 packs of 12g unflavored gelatin.
1 pack of jelly or jello of the flavor of your choice.
1/2 Cup hot water

Method:
Add all the ingredients to a bowl and mix well until the jelly is dissolved.
gummy candy

heat in the microwave or in a heat proof bowl over a saucepan of simmering water. Heat until bubbles form and remove from heat. Be careful this will be very hot.
Leave for about a minute or 2 then pour into molds.
gummy candy

Freeze for atleast 15 minutes then pop them out of the tray and enjoy.
gummy candy

gummy candy


Gluten free Cherry Cake

Cherry Cake is a old fashioned tea time treat. 

This cake looks great served the way it is but i like to drizzle mine with a Delicious glace icing and glace cherry halves.

Gluten free Cherry Cake

This recipe is a win win for me. Serve it to your guests with tea or coffee. Or just sit back and enjoy it on your own or with the family.

Cherry Cake

Ingredients:
125g Glace Cherries, Halved
200g Gluten free self Raising flour
125g Butter
125g Caster sugar
4 eggs

Glace icing:
150g icing sugar, sieved
1-2 tbsp warm water
Handfull of cherries halved

Method:
Preheat oven to 165*C Fan or 350*F. Prepare your 1lb loaf tin.
Put the flour in a bowl and add the cherries to it, mixing them until they are all well coated.
In a separate bowl, cream the butter and sugar until light and fluffy, then add the eggs and beat them in well, 1 at a time.
Add the flour and cherries and stir gently.
Pour the mixture into the loaf tin. Bake for 30 minutes, then reduce the oven temperature to 145*C fan or 325*F and bake for a further 45 minutes, or until the cake is risen, golden and a knife inserted in the centre comes out clean.
Remove from the oven and allow to cool for 30 minutes in its tin, then turn out and transfer to a rack to cool completely.

Glace icing:
For the Glace icing mix the sieved icing sugar with 1tbsp of warm water, Mix well.
If its too thick add the other tbsp. Beat well. It should be thick enough to coat the back of a spoon.
Drizzle the glace icing over the cake, as much as you like and stick a few cherry halves were you like.
Slice now and serve or you can wait til the glace hardens.  Enjoy
Cherry loaf

Gluten Free Nutella stuffed Peanut Butter Cookies


So what you all think of this combination.  Peanut butter and chocolate are great together but have u tried peanut butter and nutella. If not you have to try these.

Gluten Free Nutella stuffed Peanut Butter Cookies


These are amazing, first you get that yummy peanut butter cookie and then the oozing nutella spread. Mmm yum right.


Nutella stuffed Peanut Butter Cookies

Ingredients:
  • 1/2 cup butter, softened 
  • 1/2 cup packed dark or light brown sugar 
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups Gluten free  plain flour
  • Nutella
Method:
In a large bowl, cream the butter and sugars together.
Stir in the peanut butter, egg, and vanilla.
Slowly mix in the baking soda and flour. Chill the dough for 30 minutes in the fridge.
Preheat oven to 180*C.
 Take 1.5 tbsp scoop of the chilled dough and split in half.
Flatten 1 half of the dough just a little and put a dollop of nutella on top. Place the other half of the dough on top and seal down the sides so that the nutella is all stuffed inside.
Repeat with the rest of the dough. Bake for 9 minutes.
Allow to cool completely on a wire rack.

Nutella stuffed Peanut Butter Cookies


Okay so i heard you can make pancakes with just eggs and bananas, i wasn't sure at first i thought it would turn out like a banana flavored omelette. I was wrong, they have the same texture as a proper floured pancake. They taste great. Bananas and blueberries go so well together.
Gluten free Banana & Blueberry Pancakes
I cant wait to experiment with these by changing the blueberries to chocolate chips or maybe even different fruit like strawberries, yum. 

These  are amazing. They are low in fat and guaranteed  gluten free.

Ingredients:
  • Blueberries
  • 2 Eggs
  • 3 Banana
  • Maple or golden syrup for serving
  • Cooking spray or butter for frying
Method: 
Peel and slice the bananas
Mash the bananas and add the eggs.
Mix until fully combined.
Gluten free Banana & Blueberry Pancakes

Heat a non stick frying pan on medium heat.
Spray with cooking spray or just use butter.
Fill a 1/4 sized measuring cup with the pancake batter.
Pour measuring cup onto heated pan. Add a few blueberries 
Banana & Blueberry Pancakes

Cook each side until lightly brown.
Banana & Blueberry Pancakes

Chocolate Chip Banana Muffins

Just today I was sitting in my kitchen having a cup of tea and I seen the bananas looking there best for a cake, muffin, loaf whatever. They were at the best of ripest for something.  So I looked through the cupboard and seen the chocolate chips. I thought yum Chocolate chip banana muffins. 
Chocolate Chip Banana Muffins

I love these muffins.  There is nothing better than the smell of these banana chocolate chip muffins filling up the house! They are the most yummiest tastiest moistest muffins ever. These are going to become a big family favourite for us.
Chocolate Chip Banana Muffins

Ingredients:
  • 1 cup Light brown sugar
  • 2 cups Gluten free self raising flour
  • 1tsp baking soda
  • 1tsp vanilla
  • 4 Tbsp sour cream
  • 2 eggs
  • 100g butter, softened
  • 3 ripe bananas
  • 3/4 cup chocolate chips
  • Demerara sugar for sprinkling

Method:
Preheat oven to 180*C and prepare a muffin pan with paper cases.
Mash your bananas and put aside.
In a large mixing bowl mix butter and sugar until light and fluffy.
Chocolate Chip Banana Muffins

Add the eggs and vanilla and mix until all is combined.
Chocolate Chip Banana Muffins

Mix in the bananas followed by the sour cream.
Fold in the flour and baking soda.
Gluten Free Chocolate Chip Banana Muffins

Then fold in the chocolate chips.
Gluten Free Chocolate Chip Banana Muffins

Drop tablespoons of the mixture into each case, sprinkle with demerara sugar.
Gluten Free Chocolate Chip Banana Muffins

Bake for 20 minutes or until golden brown.
Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins


Homemade peanut butter cups

One treat found in just about any candy shop in America is the peanut butter cup made by Reese's.   America are huge fans of peanut butter cups.
peanut butter cups

Here in Ireland its hard to find them. In the town I live in I think I have only seen them in about 2 stores, also its quite a big town.

When and if you find them you need to buy them and take a bite. They are amazing. I find making them at home is so much nicer and also better for you because they are not going to have the added crap of preservatives or other stuff.
Homemade peanut butter cups

The secret to a good peanut butter cup isn't the chocolate. What really makes them great is finding the right peanut butter centre. We couldn't use just peanut butter because that would leave the wrong texture, and would probably effect the shape of the cups.
The trick is to mix the peanut butter, butter and icing sugar, or as the other name confectioners sugar.
Homemade peanut butter cups

Ingredients:
  • 16 oz semisweet chocolate, chopped
  • 1/2 cup creamy peanut butter
  • 2tbsp butter, softened
  • 1/4 cup+2 tbsp confectioner's sugar
Method:
Line a muffin tin with paper liners.
Melt half the chocolate.
Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup.
If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
Homemade peanut butter cups

In the meantime, whip the peanut butter, butter, and icing sugar together until all is combined. 
Homemade peanut butter cups

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.
Homemade peanut butter cups

Melt the last of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
Just peel the wrapper off, and enjoy!
Homemade peanut butter cups