Tag Archive | Gluten free

Chocolate Lime Macaroons and Freeform crochet bag WIP

I had a lovely Saturday visiting my sister for coffee, chats and baking.  We made the most deliciously awesome chocolate lime macaroons.   Based on the yummy sweets from our childhood – chocolate limes.    And I have to say these tasted even more scrumptious than we remembered the sweets.  The zing of lime, velvet chocolate and sweetness of sugary macaroons all perfectly compliment.   And these delicate little biscuit/sweets are gluten-free so I can  indulge all day (well lets forget about the waist-line).

These photo’s are a bit dark as it was early evening when we finished baking and none made it to the light of day, getting eagerly devoured by our family 🙂 .


Brief  How-to recreate Chocolate Lime Macaroons:

To your favourite french-macaroon base add the zest of a lime and a few drops of green food colouring.   We followed a recipe similar to this one on the BBC to bake our macaroons.

For the filling melt the best dark chocolate you can afford (at least 70% cocoa) and add it to buttercream. This is a great recipe for chocolate buttercream:

Sandwich macaroons together and enjoy munching.


Scrumilicious macaroon

Freeform Bag WIP

I finally have joined in a CAL on Ravelry after eyeing them for so long.  This one is for a free-form bag.  Something I have wanted to make for a while.  I’m hoping I can get lots of tips whilst I tackle this new challenge.   It’s rather daunting to jump into a world full of scrumbles, randomness and independent crochet.

I’ve started by picking out my yarn.  A mix of ends left over from other projects in shades of pinks, purples and reds.    Following from the technique from the mod I’ve started by crocheting the same little crochet pieces in different yarn.   I’d like it to be a mix of flower shapes. So far I have a circle flower shape (chain 5, R1 dc and R2 dc, 2dc, repeat)  a triangular flower, (magic loop, 10sc.  Row 1: dc and tc in same stitch, tc and dc in same stitch, sc, repeat),  a leaf shape (2 segments of Lazy J, from the complete photo guide to crochet p193), 1 spirally shape which has bullion stitches, and one rectangle sample (various stitches)  which I have done twice and joined together.  I had to pull out the joins a few times after realising I’d sewn stuff on backwards, got myself tangled in stitches and yarn and wondered what the heck I have got myself into with all the ends I need to weave in.   But it’s a start!!!!

First selection of yarn.


First 2 scrumble patches….I’ve already added in another ball of red and purple yarn to the selection.


Gluten Free blueberry breakfast cake recipe

My partner hinted to me earlier this week that he misses eating blueberry muffins as he tends to stick to my gluten free diet. So I decided to surprise him and bake a yummy blueberry cake for his breakfast adapting the muffin recipes I found online to make them gluten free and suitable for my breadmaker.

Yes we both love fruit cake for a breakfast treat – its a great way to start the day with a smile on your face. This one has oats and super-fruit which is the perfect breakfast combo. Oats are slowly digested so good for releasing energy through the day and contain soluble fibre and protein. Blueberrys, apricots and sultanas are packed full of antioxidants and vitamins. And erm I’ll ignore the butter and sugar in there – you need some treats in life. Just don’t eat this everyday!!

I cook this in my breadmaker to make a nice moist cake but you could separate the mixture into muffin tins and bake in the oven to create traditional muffins. As the fruit adds lots of yummy sweetness you don’t need to add much sugar but the amount can be adjusted to your personal taste, I used a desertspoonfull.


1/2 cup plain gluten free flour
1 1/2 cup gluten free oats
1 tsp gluten free baking powder
1/4 cup sugar (or less to taste)
1/2 cup melted butter
1/2 cup milk
1 egg
1 cup blueberries
10 ready soaked dried apricots
small handful of sultanas (about 1/4 a cup)
1 tsp vanilla essence


Melt butter in microwave and stir in with the sugar then add into a bowl.
Beat the egg and add this into the bowl.
Add the flour, oats, baking powder, vanilla essence and milk.
Mix together so that it forms a nice thick batter like consistency.
Chop up apricots into small pieces and mix together with blueberries and sultanas then add into the bowl and give it all a good mix to evenly distribute the fruit throughout.
Pour mixture into breadmaker tin then bake for approximately 30-45 mins using bake setting of breadmaker. Check its cooked through by inserting a knife to see if it comes out clean as breadmaker baking times can vary by the model.

Alternatively split into muffin tins then bake in an oven set at 200C/400F/Gas 6 for 20 minutes, or until golden on top.