Gluten free sugar free muffins – apple & banana

I know what you’re thinking. Gluten free, sugar free, taste free, right? Wrong! These muffins are healthy and delicious, I promise! Even fussy Elspeth eats them. They can also be made lactose free very easily.

Gluten free, sugar free, possibly lactose free, apple and banana muffins

Phew, I’m a bit exhausted after just typing that!


1 cup gluten free self-raising flour (this time I’ve used Orgran, only because I couldn’t find White Wings!)

1 egg

1/2 cup olive oil

1 apple, peeled and finely chopped (you could use pear instead if you wanted)

1 banana, mashed

1/4 cup sultanas (optional)

1/2 teaspoon ground cinnamon

2 tablespoons milk (you could use any Zymil, soy, or rice milk to make these muffins lactose free)


Pre-heat oven to 180 Celsius (approx 360 Fahrenheit)

Whisk the egg and oil together well. Add banana, and whisk more.

Add cinnamon, apple, sultanas, and mix well.

Add flour and milk, mix well.

Spoon mixture into greased muffin tray, and bake for 15-20 minutes.

And the most important step: nom!

Gluten free chocolate hedgehog slice


220g gluten free sweet biscuits, crushed (I used Freelicious tea biscuits)

130g butter

1 tablespoon cocoa

1/2 cup caster sugar

1 egg

1 tablespoon condensed milk

1/2 cup of dessicated coconut



Melt the butter over low heat, then mix in the cocoa. Remove from heat.

Add sugar, and mix until dissolved.

Stir in the egg, but be sure to wait until your mixture has cooled down a little bit, otherwise your egg will scramble!

Add condensed milk, dessicated coconut, and crushed biscuits, and mix well.

Press the whole shebang into a greased tray, and put it in the fridge to set.


Gluten free Pumpkin Scones

I baked them in a muffin tray, because I’m awesome.

What’s that? Another way to get a toddler to unknowingly eat a vegetable? Brilliant!

Gluten free pumpkin scones


2 1/2 cups gluten free self-raising flour (as always, I’ve used White Wings)

Half a butternut pumpkin, steamed and mashed

55g butter at room temperature

1 egg

1/2 cup sugar

1/2 cup milk


Pre-heat oven to 200 degrees Celsius. (That’s about 400 F)

Beat the butter until it becomes soft, and then add the sugar and beat together well.

Mix in the egg, pumpkin, and milk.

Slowly add the flour, mixing or beating all the while.

Rather than bother with all that messy rolling out and cutting (this is a sticky dough) I just spooned the mix into mini muffin trays, which worked perfectly.

Bake for 15 minutes.

While still warm, gently tear in half and apply massive amounts of butter. Nom, preferably with tea!

Gluten free crackers



2 cups plain gluten free flour (as always, I use and recommend White Wings)

1 tablespoon sugar

1/2 teaspoon salt + extra for sprinkling on top

1/8 cup butter

1/2 cup milk + extra for brushing on top


Pre-heat oven to 220 degrees Celsius.

Mix flour, sugar, and salt in a large bowl.

Mix in the butter; I found rubbing it to work best.

Stir in milk.

On a lightly floured surface, roll or press the dough until it’s about 2mm thick all over. Use a cookie cutter or the top of a shot glass or whatever you fancy to cut out your preferred shape of cracker.

Place the crackers onto a lightly greased baking tray. Prick the tops with a fork a few times. Brush each one lightly with milk, and then sprinkle with salt (optional, but yummy).

Bake for 15-20 minutes, or until golden brown. I cooked mine for a little bit too long, and they ended up quite hard, but they were still quite nice! So I’d recommend closer to 15 minutes than 20.

Nom with cheese!

Savoury Wafers (gluten free)


This recipe was adapted from Sue Shepherd’s ‘Irresistibles for the Irritable’ cookbook.


1 cup rice flour

45 grams butter

pinch of salt

pinch of pepper

1 egg

1 tablespoon water

2 tablespoons milk


Pre-heat oven to 180 degrees Celsius.

Rub butter and flour together until the mixture resembles breadcrumbs. Add salt and pepper, mix well. Add egg and water, combine to form a dough, knead lightly.

Put dough between two sheets of baking paper and roll out to about 2mm thick.

Cut the flattened dough into triangles (or whatever) and place them on greased baking trays – it took two trays, for me.

Brush them lightly with milk.

Bake for 15 minutes or until golden.


3 Minute Microwave Chocolate Cake (gluten free)

This quick and yummy cake is made in a mug – yes, you read that right, a mug! Make sure your mug has a capacity of at least 300ml, and is microwave safe.


2 tablespoons gluten free self-raising flour

2 tablespoons sugar

1 tablespoon cocoa

1 egg

1 tablespoon milk

1 tablespoon olive oil

1/2 teaspoon vanilla essence


Put dry ingredients (flour, sugar, cocoa) into the mug and mix well. Ensure there are no lumps.

Add the egg, and whisk thoroughly. Make sure you mix in all the dry ingredients.

Add milk, oil, and vanilla essence, and mix well again.

Put mug in the microwave, cook on high for three minutes. Leave to stand for one minute before either eating straight from the mug, or turning out onto a plate.

NB: My microwave is quite a new, high-powered one (1200 watt, I think), and if I do it again I’ll either reduce the time or the power slightly. I think 70% power should be adequate.

Gluten free Boston bun (aka Sally Lunn)

Boston Bun

Boston Bun


1 cup mashed potato

1 cup sugar

2 cups gluten free self-raising flour

1 teaspoon cinnamon

1 cup milk

1 cup sultanas


1 cup icing sugar

1 tablespoon margarine

1 teaspoon strawberry essence

3 drops pink food colouring

2 tablespoons dessicated coconut (to sprinkle on top)


Mix potato and sugar by hand. Add flour and cinnamon, then slowly stir in the milk. When all ingredients are well combined, add sultanas and stir them through.

Bake in a cake tin at 180 degrees C for 50-60 minutes.


Mix all ingredients except coconut, spread on top of bun, then sprinkle on the coconut.

I found that the icing didn’t really come together, so I added a little more margarine and a splash of milk – maybe a little too much, mine’s a tad runny, but still works ok!