I thought I'd do this one with a little Easter twist as well. After the cupcakes have cooled, ice them with Cashew Cream or butter icing, or just spread them with fruit-juice-sweetened jam, then sprinkle with a little dessicated coconut that's been stirred around with some natural green food colouring, and pop a chocolate bunny on top. A fun and not-too-chocolately treat for the kids for Easter-week snacks. Check out my Make Your Own Easter Eggs post for how to make the bunny!
I love baking them with the strawberry jam inside them, but they're also yummy without it. Raspberry or cherry jam would also be scrumptious! Ingredients
Gluten free - can be dairy free - refined sugar free - nut free - egg free.
These cookies are an absolute dream for gluten free eaters! They are melt-in-your-mouth wonderful, totally versatile and so easy to make. I based these on a recipe I found in one of my rather generic Gluten Free cook books, but the original recipe was seriously awful - really boring and incredibly dry and crumbly. Makes me wonder if some of these recipes actually get tested. Anyway...after a bit of experimenting, I believe I've come up with a far superior product, which you really want to go and make as soon as possible!! You can do so much with this dough. They make great plain shortbread just as they are ; you can also add chocolate for divine Choc Chip Cookies ; you can cook them with jam in the middle (one of my childhood favourites) ; or sandwich a couple of plain ones with some Cashew Cream or other icing for a "Melting Moments' style cookie. The raw dough also makes fabulous Cookie Dough Ice Cream. Ingredients
For Choc Chip Cookies:
Method
Gluten free- dairy free- low sugar- egg free- nut free- vegetarian option
I love a meal that's super easy and that everyone in the family loves. Home made Sushi Rolls are one of those in our house. We fill ours full of vegetables, maybe a little omelette or tuna...or if I want to go to more effort I'll cook up some Teriyaki Chicken. Other than cooking some rice, all it takes is a bit of chopping. We put everything in the centre of the table and make them ourselves. The kids love a meal that they get to choose what to put in it, and I don't mind, because it's all vegetables, so it's all good! I used to be a bit scared of Sushi because it seemed so hard to get it to roll properly and stay tight and look good. But when you're making your own for dinner, none of that matters! We cut the nori sheets (seaweed paper) in half and make a nice long roll- no need for cutting once they're rolled. There's no set ingredients list for this - it's a matter of personal preference for what to put in them, and the quantity is according to how many people you want to serve. For our family of four, I usually cook 4 cups of rice. This makes 3 or 4 rolls each (a total of 2 nori sheets per person) and also gives us enough left-over rice to make some rolls for school lunches the next day. Winner! Here's what we use: Ingredients
Method
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