Gluten and Dairy Free Chocolate Peanut Muffins

Hello everyone

I’ve mentioned in a few posts in the last couple of weeks that I’ve been having problems with my website.  It had got really slow at loading and sometimes timed out and gave an error message.  It also took me ages to add anything to it and sometimes it wouldn’t let me into the admin page at all.  When I started the website four years it really was just to keep track of my some of my gluten and dairy free recipes.

I can’t believe how much it had grown over the years, how many visitors I have and how much it has become part of my everyday life.  It is my go to hobby and after a hard days work I like to unwind by thinking about new recipes to share.  I love creating new recipes in my kitchen and usually spend most Sunday mornings there.

Site Migration

Over the last few weeks I had become so frustrated with the poor performance website. I would rather be in the kitchen baking than reading about how to improve page speed.  Thankfully I’ve managed to solve all the issues: I’ve moved to managed WordPress hosting, optimised all my images and cleared up all the unnecessary files in the background.  Using the GTmetrix tool for measuring page load speed I’ve gone from an F (2% speed) to a gold A (91% speed) – yeah.  So hopefully you’ll benefit from a much easier site to navigate and I can get back to sharing recipes with you.

New Recipe

Amongst all the website drama I did do a bit of baking last weekend and thought I would share the recipe with you guys.  Chocolatey muffins with a dollop of peanut butter on top which magically melts into the muffin to create a kind of peanut core, and all gluten and dairy free.

Enjoy!

Fx

Gluten and Dairy Free Chocolate Peanut Muffins

Gluten and Dairy Free Chocolate Peanut Muffins

Serves 6

Ingredients

  • 3 eggs
  • 100g caster sugar
  • 50g dairy free spread, melted
  • 100g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon peanut butter
  • 1 tablespoon chopped peanuts

Method

  1. Preheat the oven to 18o 0C
  2. Line a six hole muffin tin with paper cases
  3. Whisk together the eggs and sugar until foamy
  4. Pour in the melted dairy free spread and whisk until well combined
  5. Stir in the flour and cocoa powder
  6. Divide the mixture between the muffin tins
  7. Place a blob of peanut butter and a sprinkle of peanuts on top of each muffin
  8. Sprinkle on a little extra sugar
  9. Bake in the oven for 20 minutes
  10. Allow to cool before serving

Gluten and Dairy Free Choc Nut Bites with Coconut Flour

Hello

I was down in London yesterday helping the Prince’s Trust host one of their Get Hired Events.  It was such a great day being able to meet all these young people with amazing stories looking to take the first steps in their  career.

I also partnered with Victoria from Iconic Steps who was  looking to take on an individual.  It was inspirational to hear how Victoria had set up her company to empower  youths to take their first steps into the film industry.  Check her out at http://iconicsteps.co.uk

Tonight’s recipe is finally using the bag of coconut flour that I’ve had lingering at the back of the cupboard.  I’ve made easy peasy choc nut bites, hope you love them.

Enjoy!

Fx

Gluten and Dairy Free Choc Nut Bites with Coconut Flour

Gluten and Dairy Free Choc Nut Bites with Coconut Flour

Serves 12

Ingredients

  • 260g creamy peanut butter, smooth or crunchy
  • 2 tablespoons honey
  • 45g coconut flour
  • 150g dairy free chocolate

 

Directions

  1. Place the peanut butter and honey in a small pan and heat gently until melted
  2. Stir in the coconut flour
  3. Line a 6″ by 6″ cake tin with tinfoil
  4. Press the mix into the bottom of the tin
  5. Place in the freezer for 10 minutes
  6. Melt the dairy free chocolate and pour over the biscuit base
  7. Leave in the fridge to set
  8. Remove from the tin and cut into 12 squares

Gluten and Dairy Free Peanut Butter & Jelly Porridge

Hello

I’m back on the train again heading home so I thought I would try and get organised for the week ahead.  I’ve planned out what meals I want to make, order my Tesco shopping and now I’m working on the posts for the website.  I much prefer getting the train as door to door it takes about the same time as flying for me but I prefer just sitting relaxing on the train and using the time to get things done.

I’m going through a little phase of having different flavours of porridge for breakfast hence why there has been a few new porridge recipes recently.  I think the last one I shared with you was blueberry muffins flavour.  This porridge is inspired by the famous American flavour combination of peanut butter and jelly.  If you can’t have peanuts you can substitute it with a seed butter or just miss it out completely.

Enjoy!

Fx

Gluten and Dairy Free Peanut Butter & Jelly Porridge

Gluten, Dairy and Egg Free Chocolate Peanut Pie

Hello everyone

I know I’m obsessed with peanut butter but as well as it tasting amazing it is also a great substitute for dairy.  If you can’t have peanuts you could try using a nut free butter like Wow butter – I’ve haven’t baked with it myself but I have sampled the Wow butter ice cream at Yorica which was fabulous.

This pie is perfect for a dessert when you have folk round as it can be prepared in advance and taken out the freezer for a bit before you are ready to serve.

Enjoy!

Fx

Gluten, Dairy & Egg Free Peanut Chocolate Pie

Gluten and Dairy Free Thai Peanut Chicken

Serves 4

Ingredients

  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 chicken breasts, diced
  • 1 tablespoon brown sugar
  • 1 onion, diced
  • 1 pepper, diced
  • 1 carrot, thinly sliced
  • large handfuls of greens
  • 90ml water
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons peanuts, chopped
  • handful of fresh coriander, chopped

Directions

  1. Stir together the soy sauce, fish sauce, chilli, garlic and ginger
  2. Pour over the chicken and allow to marinade for a couple of hours
  3. Heat a drizzle of olive oil in a shallow pan over a medium heat
  4. Add in the sugar, onion, carrot and peppers and saute for 5 minutes
  5. Add in the diced chicken and any marinade juices, sauce for 10 minutes
  6. Stir in the water and bring to the boil
  7. Simmer for 10 minutes
  8. Stir in the peanut butter and season with salt and pepper
  9. Add the greens and cook for a minute
  10. Serve wth jasmine rice and sprinkle some coriander leaf and chopped peanuts