Raspberry ice cream cookie sandwiches

It is officially spring!!!! What better than to celebrate with some ice cream sandwiches.

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DAIRY FREE – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Ice cream (VEGAN)

Makes approximately 1 litre of ice cream.

6-8 tsp freeze-dried raspberries (or mint or cacao etc)

2 cans of full-fat coconut cream (400ml)

100 grams of dextrose

1 banana, just ripe enough to eat but not gone spotty yet

Cookies (adapted from this recipe)

1/2 + 1/8 cup rice bran oil or coconut oil

1/2 cup dextrose

1 egg (to make this vegan, substitute for a flaxseed egg, 1/2 tsp Xanthan gum or other egg substitute = make it stick together)

1 tsp vanilla essence

1/4 tsp salt

1/4 tsp baking soda

1/2 cup gluten-free oats (or sub for more coconut or almond)

1/2 cup coconut (desiccated, shredded etc)

1/2 cup ground almond

1 cup chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this 🙂 )

VANILLA COOKIES: Add 1/2 cup all purpose gluten-free flour

CHOCOLATE COOKIES: Add 1/8 all purpose gluten-free flour + 1/4 & 1/8 cup cacao powder

Directions:

Ice cream

Prepare the ice cream using my recipe for mint choccy chip ice cream as a base (using the ingredients outlined above). When the ice cream is ready from the ice cream maker, line suitably shaped bowls with glad wrap  (or make a shape from foil) and pour in some ice cream (to whatever thickness and shape you desire). Now leave these in the freezer for 30-60 minutes so it set a bit more and doesn’t ooze out the sides when you bite into the cookie sandwich.

Cookies

Pre-heat the oven to 190C (175C fan bake / 375F)

Decide if you want to make vanilla or chocolate cookies (or both) – One batch make around 12 cookies.

Pour oats and coconut pieces into a blender, process until you have a light texture as in the photo below. Set aside for later.

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Pour dextrose and oil into a food processor and set at high speed until fluffy and smooth.

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Add the egg and mix well.

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Add vanilla essence, baking soda and salt. Mix.

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Add flour (and cacao if you are making choccy cookies) gradually until the mixture is well combined well. The vanilla cookie mix should look like the photo below left and the chocolate cookies like the photo below right.

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Transfer the mixture into to a mixing bowl. Add the oat and coconut and combine with your hands. Add the ground almond and combine (chocolate cookie dough shown below).

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Add chocolate chips and combine.

Make 12 cookies from the dough. I used a tablespoon measure (2 tbsp per cookie) to get even sizes). Shape little balls and flatten them out (push back in the dough a little if it cracks at the sides). The ones below are shown without chocolate chips but please do add, they make them, like, 10 times better and a little softer!

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Now pop the cookies in the oven for 8-10 minutes (watch carefully as cooking time depends on the thickness you choose and your oven). Let them cool completely.

Now assemble the ice cream and cookies and enjoy!

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Choccy treat balls

These delightful choccy treat balls were inspired by a recipe from my friend Tina. Traditionally they were just 3 ingredients (dates, cacao and coconut oil) but I added in liquids (water/orange juice) to make them smoother and softer with additional orange and mint respectively. They went down a treat with everybody at work 🙂

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VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

With the size I choose, I made 32 balls – 16 of each flavor. Please note that since a medium Medjool date contains 7.7 grams of fructose, the total content for this recipe is 77 grams. If you make 36 balls, that is just over 2 grams per ball. I try to stay below 15 grams per day = 7 balls.

Ingredients:

10 medium Medjool dates (These are very soft which is what you need but you can probably sub for others if you can find some really soft ones, then you probably just need to put in extra dates as Medjool usually are a little bigger than your average date. I buy organic loose dates in my local New World in the fresh veggie section, but dates can otherwise be found in bags in the isles next to sultanas etc)

20-24 tbsp cacao (or cocoa) powder

2 tsp coconut oil (or rice bran oil, but you might need to add a little more cacao at the end if it gets too sticky – or, if you are not lactose intolerant, melted butter)

1 tsp mint essence (or any other essence you can think of)

45 ml water (3 tbsp)

50 ml (3 tbsp + 1 tsp) freshly squeezed orange juice with pulp (approx the juice from half a medium sized orange)

Toppings (E.g. chopped nuts and desiccated coconut or whatever else you have in your cupboard)

Optional: ‘Nutella‘ or other chocolate spread (this recipe takes only 5 min if you have some peanut butter)

Directions:

Pit all the dates and place them in a bowl with 8 tbsp cacao and all the oil.

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Combine and knead with your hands until the “dough” is well mixed and smooth (or pop in a food processor).

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Now divide the dough in two equal portions and place in two separate bowls.

Orange balls: Add the orange juice and 6-8 tbsp of cacao (put less cacao in first and then stop when it has the consistency you prefer). Knead/combine.

Mint balls: Add the mint essence, water and 6-8 tbsp of cacao (put less cacao in first and then stop when it has the consistency you prefer). Knead/combine.

Roll each portion out into a long roll and cut into 8 pieces. Then shape into a ball and cover in your favorite toppings (I choose chopped almonds for the orange balls and desiccated coconut for the mint balls).

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You can either finish there, or inject some filling, I made some with ‘Nutella“.

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Now your balls are ready to eat straight away or keep in an airtight container in the pantry or fridge. Enjoy!

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Danish pancakes (crepes) with blueberry compote

We were away away last weekend and I felt like making something a little different for breakfast. I combined a traditional Danish pancake (which is dinner plate sized and as thin as a crepe – most other nationalities would probably call it crepe) with my 5 minute fluffy mini pancakes, served with blueberry compote and I got this lovely creation:

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VEGETARIAN – DAIRY FREE – GLUTEN FREE – PALM OIL FREE

Ingredients:

Enough fr 2 very hungry people or 4 small-regular breakfast sizes (the amount of pancakes depends on the size and thickness you decide to go for).

8 tbsp buckwheat flour

2 eggs (or for a vegan version you can either substitute for a flaxseed egg or add another banana and 1/8-1/4 tsp Xanthan gum)

2 bananas

1 + 1/2 tbsp crunchy peanut butter (or smooth if you prefer)

1/2 cup + 2 tbsp water

3 cups blueberries + extra for decoration if you want

4-5 tbsp dextrose (can be left out depending on how sweet/ripe your berries are and how sweet you like it)

1 tbsp chia seeds

Variations:

You can of course use any sweet filling, it doesn’t have to be blueberries, it could be strawberries, raspberries etc. You could also just simply spread chocolate (e.g. chocolate peanut butter spread or ‘Nutella‘) on the pancakes and roll them up with a sprinkle of dextrose on top. Or, my favorite as a child – filled with vanilla ice cream and served with chocolate sauce on top (more of a dessert than a breakfast then though lol).

Directions:

Pre-heat the oven to 60C (160F), this is for keeping your pancakes warm later (don’t go much above this temperature as the pancakes will otherwise dry out).

Place 75% of the blueberries and all the dextrose in a pot with a lid at high heat until it’s boiling, then turn down the heat to low-medium until the berries are starting to fall apart (a couple of minutes).

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Give it a little stir so the berries come apart (you want this to happen so that the mixture becomes thicker – otherwise it will be very watery because you are using blueberries), then add the remaining blueberries (keep some for decoration) and simmer for another minute to heat. Depending on how watery your end result is (blueberries vary a lot in their water content) and how much you want the berries to stay whole, you can add more or less chia seeds – they soak up liquids and grow soft so that you hardly notice them and make the mixture thicker.

Whilst the blueberries are simmering away (or make that first, then set aside to reheat later) mash your bananas, add your peanut butter, eggs and dextrose. Stir vigorously until well combined. Then add your water and combine well.

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Put a bit of cooking oil on the pan and heat to medium. Now pour on a portion of the pancake mix, tilt the pan a little if needed to distribute and turn when bubbles have appeared and have popped (as in the photo below left). Your pancake will be beautifully brown (as in the photo below right). If you don’t want it quite so brown, flip the pancake when the bubble appear but haven’t burst yet.

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Start stacking the pancakes on a plate and keep in the oven whilst you make the rest of them, otherwise they will get cold really quickly. When you have finished cooking all the pancakes, re-heat the compote if needed. Then unfold a pancake, fill with blueberry compote and fold (or roll if you can without breaking the pancake, that is the traditional way of doing it).

If you want to get a bit fancy you can make decorative patterns with dextrose or cocoa powder. You don’t even need a stencil, I just folded a piece of paper towel, cut a heart shape (see two photos below left) and put it on top of the pancakes and sprinkle with dextrose on top, then remove the paper heart. You can also do the reverse, just use the other part that you cut out from (see photo below far right) and you will just have a powdered heart instead (or whatever else shape you go for).

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Now eat the pancakes straight away before they get cold. Enjoy!

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Mint chocolate chip ice cream

It is time for an ‘ice cream’ recipe. I’m a massive fan of chocolate and mint, so what could be better than mint chocolate chip ice cream! This one is smooth, minty and creamy – yum!

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Just a couple of notes before you are even thinking about swapping ingredients…. (I am sure you know the feeling of finding a recipe you want to try but are missing an ingredient or two and therefore swap with something else). I was going to make some with young coconut meat (I’ve seen a recipe somewhere with that), but since there was nowhere to get a hold of it, I grabbed a regular (who-knows-how-old-it-is) coconut from my local supermarket and spent ages getting the meat out (which is not easy when it’s hard – young coconut meat is soft and scoop-able). However, let me just say, that was edible but not pleasant enough to eat more of. Then I tried coconut milk and decided it was too ‘soupy’. Third time is the charm it seems though. Coconut cream and banana did the trick!

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes approximately 1 litre of ice cream.

2 cans of full-fat coconut cream (400ml)

150 grams of glucose syrup (liquid glucose) (or 100 grams of dextrose as in the photo below, but it is nowhere near as smooth and soft)

1 banana, just ripe enough to eat but not gone spotty yet

2 large handfuls of fresh baby spinach (to give it its green color)

2 tsp of mint essence

Chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this 🙂 )

Directions:

Pour all the ingredients into the food processor and set at high speed until completely smooth (or as much as you want). I blended in-between but no need to.

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Then, you pour the mixture into your ice-cream maker for about 25 min. 5 minutes before time is up, add your chocolate chips and then pop into a container to set in the freezer for at least an hour.  This recipe keeps okay in the freezer (it doesn’t go totally hard due to the fat in the coconut, you just need to de-frost it for 15-30 minutes before digging in) but it definitely best if eaten straight away. Enjoy!

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Peanut butter cups

I just stumbled on a recipe from Sarah Wilson’s book I Quit Sugar on chocolate butter cups (great book by the way, for anyone else on a sugar-free journey :)). That made me think, that this would be another good use for the fudgy chocolate I made the other day!!! Homemade healthy peanut butter cups – yum!

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VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes around 12 cups.

For the chocolate – follow the recipe for Fudgy Chocolate on one of my other posts.

The only other ingredient is peanut butter. Either you can buy some (make sure you check the labels – lots of them have added Palm Oil and sugar in it – I buy one called 100% Nuts which is exactly as it says on the label, only nuts). Or even better, make your own (I do this when I have time, it’s cheaper as well).

Variations to this recipe:

There is no end to the flavors and substitutes that you can make. As someone else commented on my fudgy chocolate recipe (thanks Anne) – you can swap the vanilla essence with mint essence! You can also substitute the peanut butter with any other nut butter you can think of – or, how about adding in homemade Nutella, white chocolate, mashed banana, or anything else your creativity might inspire – do share if you think of something new!

Directions:

Make the chocolate mix and tip it into something which is easy to pour from (I used my measuring cup). As soon as you have stopped stirring the chocolate it will start separating. This is actually what I really like about this recipe. The ‘liquid’ part will harden into crunchy chocolate whilst the ‘thick oozy’ part will shape into chewy fudgy chocolate. Use this to have some fun. Pour the two different densities into separate containers. I poured in a little liquid in all the cups first. Now pop it in the freezer for 5 minutes.

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Take it back out the freezer (don’t leave it for any longer or the rest of your chocolate mix will get to dense to pour). Now spoon a little peanut butter in the middle of each cup. I choose to add a little peanut oil to my peanut butter to make it runny as you bite into the final product (but this also means that you will get a flat line of it as in the top picture). If you want more peanut butter in your cup and for it not to touch the sides, all you have to do is not add any oil. Then it will be dense enough to dollop and form a ball, rather than spread out.

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Now pour on a layer of the thick chocolate and wait for it to spread out evenly. Then pour on a finishing layer of the liquid.

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Then, pop the tray in the freezer and let it set for 30-60 minutes. Your peanut butter cups are now ready to use and will have a crunchy layer on bottom and top with soft peanut butter and chewy chocolate in the middle. You can keep them in the freezer for storing OR in the fridge if you are eating them within a week (regardless, they taste best when they are at fridge or living room temperature depending on your taste – they take about 15-30 minutes to ‘defrost’ when they come straight out of the freezer). Enjoy!

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Fudgy chocolate

This recipe was a little bit of luck. I had run out of dextrose to make chocolate chips for another recipe (mint chocolate chip ice cream – will post later this week), so I used glucose syrup instead. Rather than hard and crunchy, this chocolate turned out decadent, chewy and fudgy! This chocolate can be used for anything – add as chips in ice cream, cupcakes or cookies or just eat as a treat.

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VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

100 grams cocoa butter

3 tbsp glucose syrup

2 1/2 tbsp cacao (or cocoa)

1/2 tsp vanilla essence

Directions:

Measure out your cocoa butter.

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Then chop it up and melt over a water bath. Then add the glucose syrup whilst stirring and keep stirring until it has dissolved as much as possible (it will separate a little bit and the syrup will stay at the bottom. You may find that it doesn’t dissolve completely, that’s okay, it will still turn out fine).

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Take off the heat, add in the rest of the ingredients and stir some more.

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Then pour into a container (lined with a baking sheet) or make into chips or other decorative  shapes (just keep in mind that if you go too thin the end shape will bend at room temperature due to it’s fudginess). It will naturally separate into layers of liquid and dense chocolate (as seen by the different brown colors in the photos below. I love the different texture in bars etc. However, if you want more fudgy, chewiness rather than crunch, add more syrup and chocolate or reduce the cocoa butter.

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Then freeze until it has set (10 min – 30 min) and chop up and use for whatever purpose you desire! Or, you can keep it in the freezer for whenever you have a craving for it – after 10 seconds out of the freezer it has softened a little bit and you can munch away (depending on the thickness you may have to be patient a little longer if it’s completely frozen – the thicker you go, the longer it takes to ‘defrost’). Enjoy!

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Delectable white chocolate

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After making the chocolate cheesecake I found that the white chocolate worked great in the cake and as chips but I wanted more…. I wanted a white chocolate so great that it could be scoffed all by itself. After a failed attempt (too much coconut just doesn’t taste chocolaty), another fail (not creamy enough) and one nearly-there (good, but missing the awesome factor), I now have created a recipe that I almost didn’t get to photograph as it was disappearing too fast.

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VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

50 grams of cocoa butter

2 tbsp dextrose

Seeds from 1/2 vanilla bean pod

1/8 tsp vanilla essence

1 tsp almond butter (homemade or shop bought – but look for a 100% nuts one, no additives)

1/2 tsp rice flour (I used brown rice flour, you can also use normal riec flour or rice milk powder)

Directions:

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Measure out the cocoa butter, chop into smaller pieces (the smaller, the faster it melts) and melt over a water bath (meanwhile, make the almond butter if you need to). You can also do this in the microwave for a few minutes (it takes a lot longer than butter) but I feel more in control when I can look at it and stir when needed.

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While the cocoa butter is melting you can de-seed the vanilla pod (split open lengthwise and scrape out the seeds with a butter knife or spoon).

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Now add the dextrose and stir until dissolved. Take the bowl off the heat.

Add in the rice flour and vanilla seeds. Stir. Add vanilla essence. Stir. Add the almond butter. Stir.

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The mixture will look a little bit lumpy due to the almond butter which is fine (depends on how finely chopped and processed it is). Now, pour it into a container (chocolate shaped, bars, cheesecake, whichever shape, thickness or format you want – you can also pour it in a small bowl and wait for it to cool a bit in the fridge until it has the consistency of toothpaste and then pipe it on a baking sheet to shape chips). I made this batch one thin flat bar, to chop up and eat as is. Keep in the fridge or freezer.

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Enjoy!!!!

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Chocolate ‘cheesecake’ with white chocolate spheres

After looking at what seemed like a thousand recipes (okay maybe not that many), I decided to cross some of those ideas, add my favorite flavor (chocolate…drool…) and make a “cheesecake”! I have been waiting quite a while to take this particular challenge on, as, what is a cheesecake after all without dairy!! But, I must say, my first try scored 9 out of 10 from my foodie man, so this is definitely a repeat recipe 🙂

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VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes one small 4 inch wide cake.

Crust

1/4 cup of raw almonds (or raw pistachios, I just didn’t have any but that would have been even better)

1/8 cup of desiccated coconut

3 dates

Top layer

3/4 cup raw cashews (soaked overnight)

2 + 1/2 tbsp glucose syrup

2 + 1/2 tbsp cacao /cocoa

1/8 cup full-fat coconut milk

2 tbsp coconut oil (melted)

White chocolate spheres

Please see a new and improved white chocolate recipe here.

Directions:

Grease a 4 inch spring form with coconut other oil so it will come out easily later (this is equivalent to 2 regular sized cheesecake slices – If you want to make a bigger size quadruple the ingredients).

Then, chuck the almonds, dates (remove pits) and desiccated coconut in a food processor and run it until the texture is crumbly but it stick together firmly when you squeeze it (see photo below in the middle). Press down firmly in the bottom of the spring form.

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Now, get all your ingredients for the top layer, except for the coconut oil, and process until smooth, then add the oil whilst processing and continue until it doesn’t get any smoother (remember, you want that creamy cheesecake feeling!).

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Layer half of the filling on top of the crust in the spring form. Then make 4 spherical hollows (or any shape you like) and pour in the white chocolate (keep in mind that it will turn hard when it sets and give you a nice crunch to it – if you rather want it more smooth add a little canola oil to the white chocolate). Then layer the last filling on top, swirl and pop in the freezer for a couple of hours to set. Now you can carefully take off the form and store in the fridge (or eat!). Enjoy.

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Delicious banana cake

*** Scroll to the bottom for the full sized cake ingredients***

I had a vegan friend visiting a couple of days ago and wanted to make something nice we could have for a snack. I didn’t really fancy baking a whole cake so instead I just made two individual small cakes in small spring-form pans. I converted a banana cake recipe from Delicieux, which is a favorite of mine, to bake with dextrose to make it free of processed fructose and swapped hens’ eggs for flax seed ‘eggs’. The vegan versions did sink a little bit in the middle, but the taste was still as delicious as usual. Actually, I made 3 batches the same day to get it right. The first one, I have to admit, didn’t sink a ‘little’. It rose beautifully and then sank in the middle all the way to the bottom! But, as they say, practice makes champions.

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VEGAN – GLUTEN FREE – DAIRY FREE – EGG FREE – LOW FRUCTOSE

Ingredients:

Approx 2-3 tbsp whole flax seeds + 6 tbsp water (or 2 eggs)

1 ripe banana

1/2 tsp baking powder

1/4 tsp soda bicarbonate

1/2 tsp cinnamon

1/4 nutmeg

80 grams of ground almonds

70 grams of dextrose (glucose) powder

Directions:

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Preheat the oven at 180C (355F) and grease 2 springforms (10 x 5 cm / 4 x 2 “).

Make the flax seed eggs by measuring off the whole flax seed (around 4 spoonfuls – this is an esitamate as it depends on how finely you grind the seed). Grind or process the seeds as finely as you can. Then measure up 2 tbsp ground flax seed and add it to a small bowl with the water. Stir thoroughly and the pop in the fridge to set into a gooey mix for at least 15 min while you measure of all the rest of the ingredients (don’t skip this step).

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Measure up the remaining ingredients into a bowl and then add your flax seed egg (or hens eggs). Give it a good stir and then pour into your two spring forms. Pop them in the oven and make a little tent of foil to cover with (make sure you make room for the cakes to rise or they will stick to the foil). Bake for 1 hour (will differ from oven to oven).

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When the time is up take out the cakes and leave for a couple of minutes to cool, then carefully pop the springforms open, put them aside and leave the cakes on the bottom plates to cool completely. Then serve as it is or with your favorite toppings. I am slightly addicted to chocolate peanut butter spread at the moment or you could add fresh homemade Nutella (add a bit of peanut oil and mix to make it runnier if you wish).

If you want to make a full sized cake, use the following ingredients and the same directions as above:

4 tbsp of whole flax seeds + 12 tbsp water (or 6 eggs)

3 ripe bananas

1 1/4 tsp baking powder

1/2 tsp soda bicarbonate

1 1/2 tsp cinnamon

1/2 nutmeg

250 grams of ground almonds

220 grams of dextrose (glucose) powder.

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5 minute fluffy mini pancakes

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I love pancakes in every form and shape and have tried a lot of gluten-free recipes. They have all been okay but have been a bit on the dry side. These are nice, moist (sorry, can’t think of another word) and super fluffy. They are delicious on their own but for a treat I top it with jam, apple sauce or strawberry compote with fresh fruit. This recipe serves 2 regular people for breakfast if you add fruit and an egg on the side.

GLUTEN FREE – DAIRY FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

2 bananas, mashed (I mush mine while still inside the peel to save time)

2 eggs (or you could try to add another banana or “flax seed egg” to make it vegan)

1 tsp baking powder

1 tsp cinnamon (optional)

4 tbsp buckwheat flour

1 handful of blueberries (excellent too if you have blueberries which got a bit old and wrinkled, NOBODY will know)

TIP: Top it with raw boysenberry jam, apple-sauce (either shop both natural, no added sugar, or home-made), fresh fruit, a little glucose syrup or strawberry compote.

Heat up a pan to medium to high heat. Combine all the ingredients and spoon onto the pan. Turn when the mixture starts to bubble slightly, take off the pan 10 seconds later. Done!

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This is what I served for my husband and baby today (Good Friday):

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