Gluten-Free Shepherd’s Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

Welcome to the first in a new series featuring classic dinner recipes which have been de-glutened. A lot of traditional British recipes, especially the ones we grew up eating as a family rely at least somewhat on the presence of flour. Whether it’s the gravy on your Sunday roast, the béchamel sauce of your lasagne or even my Auntie Lil’s chicken curry, regular plain flour is always present in some way. Since becoming gluten-free many years ago I have learnt through trial and error the best way to continue making these recipes so there is no difference between the gluten-free versions and the ones from my childhood. First up on the agenda is one of our all-time classic family faves. Shepherd’s Pie.

A baking dish of Gluten-Free Shepherd’s Pie

What’s the difference between Shepherd’s Pie and Cottage Pie?

Both dishes refer to a red meat dish, often minced meat, cooked in a gravy with onions and often carrots and celery, topped with a mashed potato layer and baked in the oven. The term Cottage Pie was first mentioned in 1791 but Shepherd’s Pie did not really appear until 1854. Initially the two terms were interchangeable for the same dish but in the 20th century the two recipes were separated into their own identities. Cottage Pie became synonymous with versions made with minced beef whereas Shepherd’s Pie would more commonly be made with minced lamb.

Our family adores Shepherd’s Pie, it meets approval from all members including the baby and guarantees a clean plate from our picky pre-schooler. Luke and I love it too, especially served with hot buttered cabbage.

The Vegetables

Shepherd’s Pie is a simple and satisfying meal with lots of veggies in the main base of the pie along with the lamb mince. I love the taste and texture that the extra vegetables give to the base of the dish. The usual onions are present, along with carrots and celery. However, here we also include diced courgette as it goes so beautifully with the lamb.

A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

How do you make Gluten-Free Shepherd’s Pie?

Sweet Rice Flour

The traditional version of Shepherd’s Pie is made using plain wheat flour to thicken the rich gravy which encases the meat and vegetables at the base of the pie. Here we are switching it out for sweet rice flour. The sticky properties of this starchy flour absorb the cooking oil and the added stock for a beautifully smooth and silky sauce which is indistinguishable from wheat flour gravy. The only difference is the colour. The sweet rice flour gravy is much lighter than its wheat counterpart. To this end we add coconut aminos which deepens the colour of the gravy naturally whilst also providing the perfect amount of seasoning.

Fresh Stock

One of the other key ingredients in this Gluten-Free Shepherd’s Pie is the use of fresh stock to make the most umami empowered gravy. It makes all the difference, providing tremendous depth of flavour and I would seriously advise against the stock cube if possible. I make homemade chicken stock every other Sunday with the bones of our Roast Chicken so I always have it to hand for my everyday cooking. It is possibly the most invaluable ingredient in my kitchen. If you don’t have any homemade stock then check to see if your butcher supplies it, otherwise do use the best store bought fresh stock you can find.

A bowl of Gluten-Free Shepherds Pie

Secret Ingredient

Finally do you want to know my secret ingredient for Shepherd’s Pie? It’s definitely not something I would add to Cottage Pie, but it lifts the whole meal up a notch, giving it such a special flavour. Would you like to know?

It’s mint sauce! Once you try it you will never make your Shepherd’s Pie without it.

Mint sauce is traditionally served as part of the Great British roast dinner alongside spring lamb. It’s an essential condiment of our larder and is an absolutely perfect addition to our Shepherd’s Pie. The three main ingredients of mint sauce are mint, white wine vinegar and sugar so it’s pretty easy to make your own. However, I usually use shop bought. It’s worth checking the label of your mint sauce though as many contain xanthan gum which is something I try to steer clear of in my kitchen. There are brands without though, so just double check.

The Mashed Potato

A Shepherd’s Pie wouldn’t be the same without delicious buttery mash blanketing the whole affair. I am quite particular about my mashed potato and although I don’t go the whole Joel Robuchon route which is half potato/half butter, this recipe certainly does not skimp on the butter or the seasoning. A good amount of butter is necessary for the perfectly crisp golden top on your Shepherd’s Pie. I also add a splash of stock in the mash to make the potatoes smooth, creamy and rich. You could also use milk.

Pro Tips To Avoid Gluey Mash

  • When adding your butter and liquid to the cooked potatoes it’s imperative to warm them up first and tip your potatoes into the add-ins, not the other way around. We want to avoid gluey or lumpy mash at all costs and this way makes sure we achieve neither.
  • To mash the potatoes you can use a hand masher or a potato ricer, but never use the food processor or the blender as you’ll run the risk again of gluey mash. Potatoes can be decidedly tricky when they want to be.

An empty bowl of Gluten-Free Shepherd's Pie

If you make this Gluten-Free Shepherd’s Pie then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side

Gluten-Free Shepherd's Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: British
Keyword: how to make gluten-free shepherd's pie
Servings: 6 people
Calories: 567kcal
Author: Georgina Hartley

Ingredients

  • 800 g red potatoes peeled and quartered
  • 100 g unsalted butter
  • 100 ml fresh stock I use chicken
  • ½ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 onion peeled and finely diced
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 1 courgette finely diced
  • 600 g lamb mince
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons sweet rice flour
  • 200 ml fresh stock I use chicken
  • 1 tablespoon coconut aminos
  • 1 tablespoon mint sauce
  • ½ teaspoon cracked black pepper

Instructions

  • Boil a large saucepan of water and add the potatoes. Cook for 20 minutes or until the potatoes break apart when you touch them with the tip of a knife. Drain the potatoes from the water.
  • Add the butter, stock, salt and pepper to the now empty saucepan and heat gently until the butter has melted. Remove from the heat.
  • Tip the cooked potatoes back into the saucepan and mash well until the potatoes are creamy. Set aside whilst you prepare the lamb mince.
  • Pre-heat the oven to 200 °C/180°C fan assisted/gas mark 5.
  • Heat the olive oil in a wide bottomed saucepan then add the onion, carrots, celery and courgette. Cook for about 10 minutes until the vegetables have softened.
  • Add the lamb mince, bay and thyme leaves, stirring occasionally until the lamb has browned.
  • Add the sweet rice flour to the pan, mixing in well to absorb the fat. If there is any excess oil then remove it with a spoon.
  • Pour in the stock and stir until a thick gravy has formed.
  • Add the coconut aminos and mint sauce, stirring through. Cook for 5-10 minutes so all the flavours are well combined.
  • Remove the lamb mince from the heat then spoon into an ovenproof baking dish into an even layer.
  • Spoon the mashed potato over the top until it completely covers the lamb mince, then create light furrows in the potato by using the back of a fork.
  • Bake in the oven for 25-30 minutes until the potato is golden.

Nutrition

Calories: 567kcal | Carbohydrates: 32g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 555mg | Potassium: 1005mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80.5% | Vitamin C: 25.4% | Calcium: 5.2% | Iron: 15.9%

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Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is made with fresh caramelised pineapple and a touch of coconut for tropical flavour.

Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Pineapple Upside Down Cake is the only thing Mum ever bakes and as such is the only cake I have ever baked with her, to my recollection. I have happy warm memories of it which Mum usually served as a dessert rather than a teatime treat. Often warm from the oven, the surface glistening with the golden pineapple rings and sticky from the caramel. She would serve it with lashings of custard and, despite as a child never liking pineapple, I always had a soft spot for this dessert. But like I say, it was the only one she made so I kinda had to if I wanted pudding.

To be honest, I am still on the fence about pineapple but thirty-something (very something) years into the game I actually might be coming around. Especially if there is caramel involved. Always if there is caramel involved.

Cut slice of Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is somewhat removed from my mum’s recipe and is definitely the teatime treat sort of a cake rather than a dessert. Even though you could obviously eat this cake for dessert. Any cake for dessert is good dessert. This cake still feels like the warm hug of home, although it does shy away from the Pineapple Upside Down Cake you might be more familiar with. That wasn’t my intention. I did originally want to pay homage to Mum’s delicious cake so I could make it for her birthday, which is just around the corner. However, once I started playing around with the recipe by swapping in some gluten-free flours and reading a lot of different Pineapple Upside Down Cake recipes, this final version is the one I fell in love with and wanted to add to the Pineapple Upside Down Cake canon. Jamie Oliver, I blame you for this as his Pineapple Upside Down Cake in his Comfort Food book definitely led me down my final direction.

Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Coconut

The first key difference in this Gluten-Free Pineapple Upside Down Cake will be the initial step you take as you make the recipe. The inclusion of coconut. It makes the cake the most delicious consistency, a little chewy but bursting with tropical flavour. Both desiccated coconut and coconut milk are included here for the perfect texture and taste. This was inspired by Jamie Oliver’s version.

Fresh Pineapple

The next difference will be the swap of tinned pineapple rings for fresh pineapple. The bright juicy flavour of the fresh pineapple was no contest. I find the tinned ones a little tasteless and too sweet. By using fresh you are amping up the pineapple vibe immeasurably.

Caramel

Rather than using just brown sugar at the base of my cake tin to encase the pineapple I actually made a very easy caramel and dipped the pineapple in the caramel. I love the plain brown sugar version but it was a little crunchy for my taste and the cake would sometimes fall apart at the edges after it had been turned upside down. The caramel holds everything together perfectly and ensures the cake is always beautifully turned out.

Side view of Pineapple Upside Down Cake

How To Arrange the Pineapple

The way that the pineapple is arranged in a concentric circle looks a little more finickity than pineapple rings but it looks more impressive than it actually is to arrange and also means you get more pineapple for your money on the surface of the cake. I used glacé cherries right in the centre and if you have homemade glacé cherries then all the better.

Gluten-Free Flours

Of course the most significant change from Mum’s original version to this Gluten-Free Pineapple Upside Down Cake will be in the use of alternative flours. Here we use flours which will give something back to the flavour of the cake, rather than just being used for structure and texture. The main flour is sweet rice flour which binds the cake and gives it moisture and bounce with a delicate taste to give the coconut and pineapple a chance to shine. Next we have sorghum flour to give a tender crumb and lightness to the cake. Then finally a little potato flour to balance out the sweet rice flour so the whole cake doesn’t take on that gumminess that gluten-free cakes are infamous for.

Cut slice of Gluten-Free Pineapple Upside Down Cake

Of course the ultimate test for this cake was when I served it up to Mum, the connoisseur of the Pineapple Upside Down Cake. Needless to say she loved it. It’s a bit different but all the better for it and she has requested it for her birthday.

If you make this Gluten-Free Pineapple Upside Down Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Overhead of Gluten-Free Pineapple Upside Down Cake with a pineapple and glass of caramel next to it.

Gluten-Free Pineapple Upside Down Cake

This Gluten-Free Pineapple Upside Down Cake is made with fresh caramelised pineapple and a touch of coconut for tropical flavour.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 50 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 568kcal
Author: Georgina Hartley

Ingredients

Coconut

  • 200 g coconut milk
  • 75 g desiccated coconut

Caramelised Pineapple

  • 1 ripe pineapple
  • 100 g caster sugar
  • 50 g unsalted butter cubed
  • 8 glacé cherries

Cake

  • 225 g unsalted butter
  • 175 g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 190 g sweet rice flour
  • 170 g sorghum flour
  • 50 g potato flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Instructions

Coconut

  • Pour the coconut milk and the desiccated coconut into a small saucepan and heat until just at boiling point then remove from the heat and leave to cool for 30 minutes.

Caramelised Pineapple

  • Line and grease an 8 inch x 4 inch round baking tin.
  • Trim the top and tail of the pineapple and cut away the skin. Halve the pineapple then remove the core by cutting it out in a ‘v’ shape. Slice the pineapple very thinly lengthways then set aside whilst you make the caramel.
  • Melt the sugar on a gentle heat in a large saucepan, do not stir but gentle shake the saucepan every once in a while to ensure even melting.
  • Add the butter, once it has melted, stir to combine then remove the caramel from the heat.
  • Tip the pineapple slices and the glace cherries into the caramel and stir so everything is evenly coated.
  • Line the bottom of the cake tin with the pineapple slices, overlapping slightly in concentric circles, the rounded side facing towards the sides of the tin. Leave a small gap in the centre of the tin to fill in with the glace cherries.
  • Drizzle the rest of the caramel over the fruit and set aside whilst you make the cake.

Cake

  • Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
  • Cream the butter and sugar for a few minutes until light and fluffy.
  • Add the eggs one at a time, mixing until thoroughly incorporated.
  • Pour in the vanilla extract and the coconut mixture and mix in well.
  • Sift together the flours, baking powder and salt then mix into the rest of the ingredients until just combined.
  • Pour the batter into the baking tin, on top of the pineapple and cherries, smoothing the top
  • Bake in the oven for around 55-60 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  • Remove from oven, rest for five minutes then carefully turn out onto a wire rack.

Nutrition

Calories: 568kcal | Carbohydrates: 62g | Protein: 6g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 124mg | Sodium: 212mg | Potassium: 312mg | Fiber: 3g | Sugar: 28g | Vitamin A: 15.6% | Vitamin C: 0.6% | Calcium: 6.4% | Iron: 10.7%

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This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Best Gluten-Free Pancakes

These Gluten-Free Pancakes are quick to make and ideal for Pancake Day. They are also dairy-free, without xanthan gum and can be served with any traditional topping or filling.

A plate of pancakes with ice cream, maple syrup and a fruit platter

With Pancake Day aka Shrove Tuesday around the corner you are definitely going to want to have a decent Gluten-Free Pancake recipe sorted. These pancakes are quick and easy since there is no resting time needed. The crepe batter is smooth and silky and whisks up like a dream with a few simple ingredients.

I usually make my pancakes dairy-free as well but that is just a suggestion and you can quite happily use dairy milk and butter in lieu of the coconut milk and oil I have listed below. I have made these pancakes both ways in the past and I love them equally. The dairy-free versions are slightly lighter and not as rich without the butter.

What is Shrove Tuesday?

Shrove Tuesday originated as a day in the Christian calendar to mark the final day before Lent begins. Traditionally it was a feast day where pancakes were made to purge the household larder of all the fat and eggs before the commencement of the Lenten Fast. Hence, Pancake Day.

A plate of pancakes with ice cream, maple syrup and a fruit platter

What is the difference between English pancakes, French crepes and American pancakes?

In the UK, the general term for pancakes means these thin unleavened pancakes which are similar to French crepes and somewhat different to American pancakes.

French crepes, which are usually cooked in a crepe pan, are larger, often thinner and wispier than English pancakes. They are sometimes richer, made with cream or sugar and can be eaten with sweet or savoury fillings. Also I’ve never seen a French chef flip a crepe in a saucepan.

American pancakes are quite different. They have basically the same ingredients but contain a raising agent so they are thick fluffy affairs. Traditionally American pancakes are served at breakfast or brunch, hopefully in a whole stack with maple syrup and bacon. English pancakes and French crepes can be served with the fillings rolled up inside the pancake since they are more pliable.

What are English Pancakes?

English pancakes are a much more parsimonious culinary creation. Traditionally made with four simple ingredients:

  • flour
  • milk
  • butter
  • eggs

Pancake Day is synonymous with flipping the pancakes directly in the frying pan, using only the pan and a flick of the wrists. To use a kitchen utensil is considered sacrilege, which led in our youth to most pancakes being consumed off the floor or being served from a crumpled heap in the pan. It was irrelevant though, as long as they were hot from the frying pan with a drizzle of lemon and dredged in sugar. Or if you were feeling extremely fancy then ice cream and maple syrup.

A plate of pancakes with ice cream, maple syrup and a fruit platter

How do you make gluten-free pancakes?

I based my original recipe on Delia Smith’s pancakes which were always the pancakes we had growing up and for a traditional pancake recipe hers cannot be bettered. Instead of the wheat flour though we use a mix of white rice flour and sweet rice flour:

  • White rice flour is light and airy with a beautifully neutral taste. It gives a thin sturdy pancake with beautiful lacy edges.
  • Sweet rice flour is necessary for its binding properties so your crepes don’t fall apart in the pan, or forbid, in the pancake flip. The sweet rice flour also softens the batter slightly so the pancakes are pliable, just white rice flour will lead to a very crisp pancake.

How do you make dairy-free pancakes?

To make these pancakes dairy-free you make two simple changes.

  • Non-dairy milk. I prefer coconut milk in this instance, either fresh or from the tin with no gums or stablilisers.
  • Refined melted coconut oil instead of melted butter. The oil is tasteless but I find the pancakes cook up better with the fat in the batter. The pancakes are cooked in a small frying pan, seasoned with a splash of coconut oil but not too much otherwise the pancakes get too greasy. I do prefer a non-stick pan in this instance as you barely need any oil at all.

Pro Tip – Soda Water

We don’t use just milk in the batter to make up the liquid in this recipe but have included a little bit of soda water. You can use regular tap water but the bubbles in the soda make the pancakes extra light and crispier at the edges.

A plate of pancakes with ice cream, maple syrup and a fruit platter

Can you make pancakes in advance?

I have started to get into the habit of batch cooking my pancakes a day or so in advance, usually part of my weekend meal prep. This is because cooking a whole batch of pancakes from scratch takes a while, about 3 minutes per pancake and I’ve found the wait can turn some three year olds (and 37 year olds) feral. I make all the pancakes and store them in the refrigerator for up to three days, keeping a re-useable kitchen cloth between each pancake so they don’t stick together.

To re-heat the pancakes, heat 1-2 teaspoons of coconut oil to a small frying pan, then warm each pancake for about 20-30 seconds on each side.

Just a final word on warning on pancakes. It is written lore that your first pancake in the pan will be utterly rubbish. It is almost always chefs treat. The pancakes get better the more you make as the pan gets more seasoned with the oil and you get more confident with adding less batter into the pan for thinner better pancakes.

A plate of pancakes with ice cream, maple syrup and a fruit platter

If you make these Gluten-Free Pancakes then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

A plate of pancakes with ice cream, maple syrup and a fruit platter

Best Gluten-Free Pancakes

These Gluten-Free Pancakes are delicious. Quick to make and ideal for Pancake Day. They are also dairy-free and without xanthan gum.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: British
Keyword: dairy-free pancakes, gluten-free pancakes
Servings: 10 pancakes
Calories: 90kcal
Author: Georgina Hartley

Ingredients

  • 90 g white rice flour
  • 20 g sweet rice flour
  • pinch aof salt
  • 2 eggs
  • 200 ml milk dairy or non dairy
  • 75 ml soda water
  • 30 g coconut oil melted* + 2 teaspoons extra for greasing the pan

Instructions

  • Whisk together the white rice flour, the sweet rice flour and the salt in a large mixing bowl.
  • Make a well in the centre and add the eggs, whisk in until the batter is extremely thick but not lumpy.
  • Pour in the milk, whisking all the while until the batter has thinned out and smooth.
  • Pour in the coconut oil and whisk in.
  • Add the 2 teaspoons of coconut oil into a small frying pan.
  • Ladle the pancake batter into the centre of the pan and swirl around so that it covers the base of the pan. The batter should be very thin so you can almost see through it. Don’t touch the pancake for a minute or two. Bubbles should form from the bottom of the pancake and the edges should just start to crisp and turn golden. At this point flip the pancake, either using a spatula or freehand. Cook on the other side for a further minute or two until it starts to turn golden.
  • Remove the pancake from the pan onto kitchen paper to absorb the excess coconut oil.
  • Pour in your next ladle of pancake batter and continue until all the pancakes are made.
  • To keep the pancakes warm whilst you are cooking the others you can rest them in the oven set to a very low temperature.
  • Best served with dairy-free ice cream, maple syrup and fresh fruit

Notes

*I used coconut milk, tinned with no added gums or stablilisers. You can use any milk, dairy or non-dairy.
*You can use melted butter or ghee if you are happy to enjoy dairy.

Nutrition

Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 1.6% | Calcium: 2.8% | Iron: 1%

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This post is not sponsored but the images above are affiliate links. This means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Raw Blueberry Coconut Energy Bars

These Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free but are bursting with bright fruity flavour and the creamy richness of coconut.

stacked Raw Blueberry Coconut Energy Bars

How To Make Raw Energy Bars

Raw Blueberry Coconut Energy Bars are the easiest assembly job of a recipe you can imagine. It’s a weigh the ingredients, throw everything into the blender, press into a baking tin, chill and cut type of affair. Completely no-bake and low-effort.

overview of cut Raw Blueberry Coconut Energy Bars

This recipe is based upon these Raw Cranberry Nut Energy Bars which I posted on the blog way back when and has always proved to be extremely popular. Well, I thought is was about time we updated this classic for a new exciting flavour. Enter stage right these Raw Blueberry Coconut Energy Bars. I have to say, in a very small whisper, that I might even prefer these to the original.

ingredients for Raw Blueberry Coconut Energy Bars

Our blueberry flavour is sourced from dried blueberries which have a more fully rounded flavour than a generic dried berry. However the fruity vibe is punched up even further by freeze-dried blueberry powder which gives an amazingly pure flavour focus. We mix in some dried apricots for fibre and further depth of flavour. Plus dried apricots are much cheaper than blueberries so a mix of the two keeps the cost down.

Pro Tip – Unsulphured dried apricots

Unsulphured dried apricots mean there in no extra sulphur dioxide keeping the colour. Since we’re mixing it all up, the colour of the apricots is of no importance here.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

We’ve got a lot of desiccated coconut here so there is no chance you’re going to miss the rich creamy flavour of coconut. Extra cashews are added for protein and to give the energy bars a bit more bite.

ingredients for Raw Blueberry Coconut Energy Bars in a food processor

Finally we add a couple of teaspoons of coconut oil. The coconut oil is good for flavour, to help keep the bars more solid in the chiller, for the good fats which keep the hunger down, and because it helps the extra toppings stick to the surface of the bars when they are setting.

Pro Tip

When you are pressing the energy bars into the baking tin after mixing the coconut oil will slightly escape through the tops of the bars. At this point you can take some kitchen paper and press down on the surface so that they are lovely and even and the excess oil is absorbed by the paper.

overview o Raw Blueberry Coconut Energy Bars next to a knife on a wooden board

These Raw Blueberry Coconut Energy Bars are absolutely delicious. I find a lot of these types of bars can be quite sweet but we have a lot of coconut and nuts packed in here to keep things more even handed. The flavours burst through and are a lovely little pick-me-up between meals. Plus so handy for lunch boxes and little toddler fingers.

close up of Raw Blueberry Coconut Energy Bars

If you make these Raw Blueberry Coconut Energy Bars then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Raw Blueberry Coconut Energy Bars

Raw Blueberry Coconut Energy Bars are vegan, gluten-free and sugar-free. Bursting with bright fruity flavour and the creamy richness of coconut.
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Snack
Cuisine: British
Keyword: healthy snack recipe, no bake energy bars
Servings: 12
Calories: 169kcal
Author: Georgina Hartley

Ingredients

  • 125 g unsweetened desiccated coconut + 10g extra to decorate
  • 120 g dried blueberries + 10g extra to decorate
  • 120 g dried apricots
  • 75 g cashews + 10g extra to decorate
  • 2 tablespoons freeze dried blueberry powder
  • 2 teaspoons coconut oil

Instructions

  • Line and grease a 6 x 6 x 3 inch square baking tin with two long pieces of baking parchment so they cross in the middle and come up and over the sides of the tin.
  • Place all the ingredients in a food processor and combine for 3-5 minutes until all the components have broken down and come together into a sticky ball.
  • Tip the mixture into the baking tin and, using kitchen paper to absorb the excess oil, press down on top so the surface is even.
  • Roughly chop the extra blueberries and cashew nuts and scatter over the surface of the bars along with the extra coconut.
  • Place in the fridge for a couple of hours to firm up then carefully remove from the tin and cut into 12 bars.
  • Store the bars in the fridge in between snacking for about a week.

Nutrition

Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 8mg | Potassium: 289mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7.2% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 6.7%

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This Sevenhills Wholefoods Organic Blueberry Powder, Raw Freeze-Dried, 200g is the one I’ve been using lately and it’s been brilliant. I have been using it in these energy bars but also in buttercreams for a blueberry buttercream and in my smoothies. A beautiful fruity flavour that’s pure blueberry.

I would be nowhere without my Magimix 4200XL Food Processor – Satin. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

I have been using this PME Anodised Aluminium Square Cake Pan 6 x 6 x 3-Inch Deep baking tin a lot lately and I love it so much. It’s super cute, bakes up small batch bars and brownies fantastically and is a very good price.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream bundt cake, spiked with rum. The whole cake is drizzled with a buttery rum caramel and sprinkled with banana chips for crunch.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I love to talk about how gluten-free flours are not a hindrance to a good cake experience but can enhance it by the right choice of flour. Here is another example of a gluten-free flour being as important as the other ingredients in contributing to the amazing layers of flavour going on in this seemingly simple bundt cake.

Close up of Banana Rum Caramel Cake

Gluten-Free Flours

  • Sorghum flour is a natural fit for banana cake. Its mild earthy sweetness is the perfect balance of flavour here and pairs beautifully with the banana and rum. It is also a light fluffy flour so gives a lovely texture. Like all gluten-free flours it loves to keep the company of other flours, too much attention and you’ll suddenly notice its slightly grainy, crumbly quality.
  • White rice flour is used here for neutrality and filler
  • Tapioca flour is used for binding and texture.

Pro Tip – Mashed banana is used for extra binding power so we can keep our tapioca to a minimum. The banana also helps to mask any potential grittiness so the cake is outstandingly moist yet fluffy.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I have a soft spot for a good rum cake and will never forget an old work colleague bringing a tin of rum cake to the office after his holiday to the Caribbean and I was instantly hooked. He even let me keep the tin that the cake came in. I’m pretty sure my reputation as the crazy cake lady was in full effect around the office at that time. I never really found a plain rum cake recipe which lived up to that but instead I developed this recipe around a lovely banana pound cake which I was making at the time and it has been my go-to rum cake ever since.

I say ever since but I haven’t tasted this cake in a few year as my original recipe used wheat flour and it has taken me a long long time to get the gluten-free version exactly how I wanted it to be. It’s here though and I’m as in love as ever with the final result. I have made it a couple of times this week and it feels like an old friend has come back into my life.

Banana Rum Caramel Cake on a wooden board

How to Make Banana Rum Caramel Cake

The first layer of flavour is the zesty lime which is whisked into the sugar to infuse the cake at its core. The overripe bananas give huge depth, the sorghum flour adds its own personality and the rich vanilla extract, fruity rum and tangy sour cream all work in perfect harmony to create the flavour of this glorious cake.

Homemade Rum Caramel

The final cake is drizzled with a rum caramel drip. Homemade caramel is so easy to make but intimidates many. It is only a ten minute job but does require a bit of concentration. I have burnt more sugar than I care to imagine through over confidence, answering the phone, starting to unload the dishwasher. You do need to stand over the saucepan, watching the sugar melt and giving the pan the odd shake of encouragement but as soon as it has melted you only need to add your cream, butter (and in this instance rum) and then you have your buttery rich sweet caramel. The rum makes it all the more special.

A slice of Banana Rum Caramel Cake

If you like this cake then you may like…

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If you make this Banana Rum Caramel Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream cake, spiked with rum. The cake is drizzled with a buttery rum caramel and crushed banana chips.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Keyword: banana bundt cake, gluten-free banana cake, gluten-free rum cake
Servings: 16 people
Calories: 465kcal
Author: Georgina Hartley

Ingredients

  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum

Rum Caramel

  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped

Equipment

  • 10 cup/2.4 litre bundt tin

Instructions

  • Pre-heat the oven to 180°C/160 fan/ gas mark 4. Grease and lightly dust with flour a 10 cup/2.4 litre bundt tin.
  • Place the sugar and lime zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  • Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  • Add the eggs one at a time until they are thoroughly incorporated.
  • Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  • Whisk the flours together in a separate bowl along with the baking powder and salt and set aside.
  • Stir the sour cream, vanilla and rum together in a small jug.
  • Add the flours and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in three additions, the sour cream in two and mix until just incorporated.
  • Pour the batter into the bundt tin, smoothing the surface.
  • Bake for around 60 minutes or until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top halfway through the bake, dome a piece of foil over the top loosely to protect it.
  • Remove the cake from the oven, leave to settle for five minutes then loosen the top edges of the cake from the tin with a small palette knife as those are the bits that tend to stick. Turn the tin upside down onto a cooling rack and remove.
  • Leave the cake to cool completely on the cooling rack.

Rum Caramel

  • Tip the caster sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  • Carefully stir in the double cream and butter once the sugar has melted. The caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth and liquid.
  • Remove from the heat and stir in the rum and salt.
  • Pour into a heatproof bowl and chill for a couple of hours until the caramel has thickened up slightly. If the caramel is too thick to pour then stir gently over heat to melt it a little.
  • Spoon the caramel evenly over the top of the cake then sprinkle over the banana chips.

Nutrition

Calories: 465kcal | Carbohydrates: 61g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 135mg | Potassium: 186mg | Fiber: 1g | Sugar: 38g | Vitamin A: 14.8% | Vitamin C: 1.8% | Calcium: 4.7% | Iron: 3.9%

SHOP THE RECIPE

For this cake I used Bob’s Red Mill Gluten Free Whole Grain Sorghum Flour 500 g (Pack of 4) which is very easy to get hold of at a lot of organic, health food shops or Ocado and of course Amazon.

I used Freee by Doves Farm Gluten Free Rice Flour 1kg (Pack of 5) which is also very easy to get hold of and can be found in most major supermarkets in the gluten-free aisle.

The tapioca flour I used is again Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s a lovely quality flour and it’s good value through Amazon.

I treated myself recently to this Nordic Ware 85777 Brilliance Bundt Pan and it’s as wonderful as my other Nordicware bundt tins. If you lightly grease it and dust with a bit of flour, tapping out the excess before adding your cake batter then you will have no trouble removing your cake. It’s so satisfying to see that beautiful pattern once the cake has turned out successfully.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

 

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Banana Rum Caramel Cake

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.

Chocolate Brownie Espresso Trifles

I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.

Chocolate Brownie Espresso Trifles

The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.

That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.

Chocolate Brownie Espresso Trifles

It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.

Chocolate Brownie Espresso Trifles

I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.

Chocolate Brownie Espresso Trifles

The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.

If you make these Chocolate Brownie Espresso Trifles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Chocolate Brownie Espresso Trifles

 

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Prep Time40 mins
Cook Time20 mins
Total Time5 hrs
Course: Dessert
Cuisine: British
Keyword: chocolate brownie espresso trifle, gluten-free brownie trifle
Servings: 2 servings
Calories: 1455kcal
Author: Georgina Hartley

Ingredients

Brownies

  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt

Espresso

  • ½ teaspoon espresso powder
  • 20 ml boiling water

Chocolate Mousse

  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt

Cream Topping

  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder

Decoration

  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder

Instructions

Brownies

  • Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  • Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  • Stir in the egg until completely combined.
  • Pour the brownie mixture into the pan and bake for 20 minutes.
  • Remove from the oven and leave the brownies to cool in the tin.
  • Place the brownies in the fridge to set for 4 hours or overnight.
  • Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  • Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.

Espresso

  • Whisk the espresso powder into the boiling water until dissolved.
  • Pour the espresso over the brownie bites, divided into the two glasses.
  • Place in the fridge to cool for at least half an hour.

Chocolate Mousse

  • Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  • Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  • Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  • Place in the fridge to chill whilst you prepare the cream topping.

Cream Topping

  • Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  • Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  • Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

Nutrition

Calories: 1455kcal | Carbohydrates: 94g | Protein: 16g | Fat: 116g | Saturated Fat: 63g | Cholesterol: 328mg | Sodium: 536mg | Potassium: 658mg | Fiber: 10g | Sugar: 69g | Vitamin A: 55.8% | Vitamin C: 0.5% | Calcium: 20.5% | Iron: 53.2%

SHOP THE RECIPE

I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.