Cumin Whipped Butternut Squash and Red Pepper Dip

Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip came about in my current bid to cram more veggies into my everyday eating. I love vegetables and have never had a problem fitting them into breakfast, lunch and dinner until my time allotted to preparing my meals was suddenly halved on the arrival of Beau. Pasta Pesto Tuna was on rotation for dinner every other day at one point with nary a vegetable in sight. Vegetables require washing, peeling and chopping, none of which activities appeal at 8.30pm when the children have finally been settled and I have half an hour to make, eat and wash up dinner before crashing out at 9.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

I wrote on Instagram this week how I had a mini meltdown last week which led to no new posts on the blog. I may not have been able to achieve any concrete work due to extreme sleep deprivation and a string of recipe failures. But, what I did achieve was a week of mindful eating. I successfully cut out starchy carbs in the evening which I have found pull my energy and focused on getting as many veggies as I could into my day. It also turns out that not needing to prep carbs for an evening meal actually means dinner gets on the table, or my lap, a lot quicker too. Double win.

Now normally I’m not a big snacker but getting up several times during the night to tend to both children is making me so hungry during the day. So instead of ripping open another packet of oatcakes to scarf as I wait for the kettle to boil I am making sure to chop up a batch of carrot, cucumber and celery sticks at breakfast time to munch on during the day. If Cole assists with this little task then he can’t help but snag himself a fair number of the crudités there and then which has bonus points of getting vegetables in my picky pre-schooler too.

Butternut Squash and Red Peppers in a roasting dish

Now crudités are a pretty crappy snack on their own if I’m honest so I’ve been getting into my dips to make them a more exciting prospect. And since dips don’t live and die by houmous I’ve been branching out a little. I admit was quite proud of myself that my new favourite dip was based around yet more vegetables. I really feel like I’m top of the class at this whole veggie power movement. Not only that but Cumin Whipped Butternut Squash and Red Pepper Dip tastes amazing.

Butternut Squash and Red Peppers in a roasting dish

The butternut squash and red pepper are roasted together with peppery olive oil then whipped in the food processor with a splash of creamy almond milk. The added flavouring is kept simple because of the richness of the roasted vegetables with toasty warming cumin. I’m really loving cumin at the moment and like to add the whole roasted seeds in, some crushed, but mostly whole as I love the crunch.

A pestle and mortar filled with cumin seeds next to a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip is sophisticated enough that you can serve it for a crowd. It also stands up quite well to sitting on a table for a length of time, houmous can go a little crusty and guac turns brown. This guy though is quite happy chilling on a table for an hour or two without being worse for wear. The dip is vegan so will get you on the good side of your vegan pals but is so good that your carnivore buddies will be scooping it up like there’s no tomorrow.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

And you know what, if you serve it on a plate with a pile of chicken fingers your pre-schooler might just take it upon himself to dip dip dip there too. This Cumin Whipped Butternut Squash and Red Pepper Dip is an absolute keeper, we’re really living the veggie dream in our house.

Print Recipe
Cumin Whipped Butternut Squash and Red Pepper Dip
Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.
A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites
Course appetiser
Cuisine British
Keyword dip, gluten-free, vegan
Prep Time 10 minutes
Cook Time 75 minutes
Servings
6-8 people
Ingredients
  • 1 butternut squash
  • 2 large red peppers
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons almond milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil to serve
Course appetiser
Cuisine British
Keyword dip, gluten-free, vegan
Prep Time 10 minutes
Cook Time 75 minutes
Servings
6-8 people
Ingredients
  • 1 butternut squash
  • 2 large red peppers
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons almond milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil to serve
A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites
Instructions
  1. Pre-heat your oven to 180°C.
  2. Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.
  3. Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.
  4. Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.
  5. Remove the vegetables from the oven and leave to cool.
  6. Pour the butternut squash and the red pepper into a food processor, along with the excess olive oil and whip up with the almond milk until smooth.
  7. Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.
  8. Transfer the dip to a serving bowl and chill until needed.
  9. Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. 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.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. 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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Almond Butter Fudgsicles

These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.

overhead shot of Almond Butter Fudgsicles on a wooden board

Like everyone experiencing this massive heatwave we are feeling a little frayed around the edges in our house. We live in a compact railway cottage in North London and at the moment it feels like a hotbox. It seems impossible to get any room cool. All curtains are drawn throughout the day, windows as wide open as can be, extravagantly purchased oscillating tower fans constantly following us around the house. Yet still our bedrooms are measuring 30 degrees at 2am. This is weather I cannot get accustomed to. Hey, I signed up for the drizzly grey weather London is renowned for. I am a firm believer that brollies should be a staple companion and one never leaves the house without the buggy rain cover and a waterproof mac.

overhead shot of Almond Butter Fudgsicles on a wooden board

No such luck at the moment. Our poor bay tree, the only plant I truly love and tend to in our garden has succumbed to the elements and boasts beautifully crisp brown leaves where luscious fragrant green ones used to be. However, the fault probably lies in the fact that I got involved in its wellbeing at all. It’s just as well that old death fingers here had astroturf laid in lieu of a lawn a few years ago so thankfully our fake grass is thriving. Not that sitting out in the garden is an option at the moment. We spend most mornings in the park or local paddling pool and those couple of hours are enough to ensure you don’t venture out for the rest of the day.

overhead shot of Almond Butter Fudgsicles on a wooden board

Anything cold is a godsend in our life at the moment and I’m basically living off iced tea and salads. We are going through bags of ice and cucumber like there is no tomorrow and I’ve really been working on my vinaigrette repertoire to ensure varied meals.

I’m trying to be more mindful in my eating these days, as I’d let laziness creep into my food choices. Turns out oatcakes with almond butter are not a valid meal choice. So when the craving for a popsicle hits both Cole and I (a daily occurrence) then I need to reach for something that aren’t Tangle Twisters. Although I think they are just called Twisters these days, and not nearly as tasty as I remember either, having given into temptation a few weeks back.

overhead shot of Almond Butter Fudgsicles on a wooden board

These Almond Butter Fudgsicles though have been really hitting the spot and so much more satisfying than your average popsicle. Not only are they tremendously easy to bring together, merely requiring 5 minutes, a blender and a popsicle mould. But all of the ingredients, almond butter, coconut milk, maple syrup, chocolate and salted almonds are my larder staples. They might actually all be in my top ten favourite ingredients in the larder so it is no wonder that I have become quite enamoured with these Fudgsicles.

overhead shot of Almond Butter Fudgsicles on a wooden board

I think it tells a great deal about how simple these Almond Butter Fudgsicles are to make if I am getting the blender out a 9pm on a weekday, having only just got the children to sleep after a mammoth two hour settle from hell, dinner yet to be made and an episode of Marvel’s Agents of Shield waiting in the wings.

overhead shot of Almond Butter Fudgsicles on a wooden board

So the fudgsicles themselves are a cinch but even the chocolate almond dip is a five minute job once the fudgsicles are frozen. Dark chocolate melted with coconut oil is a bit of a magical beast, as it freezes immediately into a hard shell as soon as it touches the fudgsicle. Meaning that you pour your coconut chocolate into a tall glass, dip your fudgsicle in and out, and then by the time you are presenting it onto parchment so you can do the next one, the chocolate is practically set. It just leaves you enough time to sprinkle in some crushed salty almonds and then you are done. I’d recommend placing them in the freezer to set nice and hard but that only takes about 10 minutes. Then they are ready for your cool down. Gosh, don’t we need it.

overhead shot of Almond Butter Fudgsicles on a wooden board

Print Recipe
Almond Butter Fudgsicles
These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.
overhead shot of Almond Butter Fudgsicles on a wooden board
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
overhead shot of Almond Butter Fudgsicles on a wooden board
Instructions
  1. Pour the coconut milk, almond butter, vanilla extract, maple syrup and salt into a blender and whizz together until smooth.
  2. Pour into popsicle moulds, sticking a wooden stick through each one and place in the freezer overnight to set.
  3. Remove the fudgsicles from the moulds, running briefly under the hot water tap if they are proving stubborn, and place on a parchment lined baking tray and back into the freezer until ready to dip.
  4. Melt the chocolate with the coconut oil in a bain marie or a metal bowl set over simmering water, then once melted pour into a glass.
  5. Get your chopped almonds to hand.
  6. Remove your fudgsicles from the freezer and dip in and out of the melted chocolate quickly. Place back onto the parchment lined baking tray and sprinkle with the crushed almonds.
  7. Repeat with each fudgsicle then place back into the freezer for 10 minutes to set firm. At this point they are ready to eat or you can decant them into a more convenient sized freezer safe container until needed.

SHOP THE RECIPE

I used this Norpro Frozen Ice Pop Maker, for this recipe and it’s one of my favourite moulds to use. Very sturdy and easy to remove the fudgsicles if you run them briefly under hot water then they slide out.

I would be remiss if I didn’t mention my Vitamix® Pro750 Food Blender, Copper UK Model since it’s one of my most favourite kitchen appliances and I use it almost daily, not least to make these fudgsicles. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. 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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Honey Orange & White Wine Chicken Skewers

These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

This recipe is updated from a 2014 post with new photos and a recipe with clearer instructions and updated to gluten-free. I have kept the below text the same as originally published for posterity.

This recipe is quite close to my heart. It’s the very first recipe I collected. The first of many, garnered from friends and family, ripped out of magazines, printed off the internet and saved from cooking classes and food fairs which now fill the eight full-to-bursting lever-arch files that are piled up in the corner of my dining room. This recipe represents the very first time I ate something and thought it was so delicious I wanted to re-create it for myself.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

I remember my first few forays in the kitchen as an adult, cooking for myself at university. I made theHungarian Chicken from my mother’s battered copy of Delia Smith’s Complete Cookery Course for my boyfriend at the time and surprised even myself at how easy it was. I had been cooking Sunday lunches, bolognaises, lasagnes and simple cakes at home for years, but no recipe was required as the cooking was ingrained from years spent in the kitchen with my parents. I had never before sought out a recipe and made it according to a stranger’s instructions until the Hungarian Chicken. This was food that was new and different, and I had made myself.

glass of wine on a wooden board next to a plate of food

It wasn’t long after this that I traipsed down to London for the weekend to see friends. We all knew each other from school, riding the train in from our various universities around the country and congregating together in London at one of our parents’ houses. It must have been a 21st birthday and we were having a barbecue. No doubt afterwards we would have fussed around with hair and make up, swigging back white wine before grabbing taxis into town for our night out.

However, before all that we were throwing sausages and supermarket burgers onto a barbecue which one of us was tending. Another was responsible for chopping the salad, another for portioning out the bread but the friend whose house we were at was very carefully following a scribbled down recipe for chicken kebabs. She was pouring gallons of wine, honey, orange juice, soy sauce and other bits and pieces into a huge mixing bowl before adding chicken and stirring it all together, then threading it onto metal skewers. I thought this was incredibly enterprising for a student barbecue and helped her grab the ingredients from the cupboards and weigh them out.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

When ready the chicken was one of the best I have ever tasted, sweet and salty, slightly sticky from the honey and smoky from the barbecue with a bite of Tabasco. Every bite was imbued with this delicious marinade. Everyone said how nice the chicken kebabs were but this was something that I had never tasted before and I didn’t want to not taste it again, I wanted to have this chicken at my barbecues. She said her family always made it and it came from an old cookbook they had somewhere, mostly they made it from memory but she had a few notes written down from her mother. She gave me her scribbled version of the recipe and I treasured it, taking it home. It wasn’t long before I tested the recipe out myself and I was delighted that it tasted exactly the same.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, micro herbs

Now this recipe comes out at all of our family barbecues. The chicken always receives delightful comments and no wonder as it’s the best marinade recipe I have up my sleeve. I am always happy to pass it on, as thanks to the kindness of an old friend, it is why I have it in the first place.

I no longer keep in touch with the friend who gave me this recipe for no reason other than our lives grew apart in the maelstrom of graduating university, moving flats several times and early career struggles. It makes me sad that our friendship fell by the wayside but now every time I have a barbecue and I am pouring the wine, honey, soy sauce and orange juice into my own mixing bowl, reading her scribbled handwriting and weighing out my ingredients I think of her.

Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey

Print Recipe
Honey Orange & White Wine Chicken Skewers
These Honey Orange & White Wine Chicken Skewers are an easy addition to your summer grilling. The fruity sweet and salty marinade is practically drinkable and takes moments to prepare.
Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
6-8 people
Ingredients
  • 1.5 kg chicken breasts cut into strips, about 6
  • 90 g honey
  • 90 ml coconut aminos / tamari or gluten-free soy sauce
  • 280 ml white wine
  • 280 ml orange juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1/2 teaspoon Tabasco sauce
Cuisine British
Keyword chicken
Prep Time 10 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
6-8 people
Ingredients
  • 1.5 kg chicken breasts cut into strips, about 6
  • 90 g honey
  • 90 ml coconut aminos / tamari or gluten-free soy sauce
  • 280 ml white wine
  • 280 ml orange juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sweet smoked paprika
  • ¼ teaspoon ground allspice
  • 1 teaspoon garlic granules
  • 1/2 teaspoon Tabasco sauce
Honey Orange & White Wine Chicken Skewers on a plate with oranges, microherbs next to a bowl of marinade and a jar of honey
Instructions
  1. Whisk together all the marinade ingredients in a large bowl, add the chicken strips then leave for at least 1 hour to marinate.
  2. Whilst your chicken is marinating soak your skewers (if you are using wooden ones) in a bowl of water to stop from burning on the grill.
  3. Thread the chicken strips onto the wooden skewers before placing on a hot grill. Grill for 3-4 minutes on each side before removing and serving.

SHOP THE RECIPE

One of the changes I made when updating this recipe was making it gluten-free which meant swapping out the soy sauce for coconut aminos. I personally prefer the taste of coconut aminos to tamari (which is a gluten-free soy sauce) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour. I have noticed no difference in taste between this gluten-free version of the Honey Orange and White Wine marinade to the original recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. 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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Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream

These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

There is nothing more indulgent than going for a proper afternoon tea. The kind you have in a fancy hotel with a proper tea menu, huge fluffy white scones, delicate cucumber sandwiches and mile high slices of sponge cake. I haven’t been for ages. Luke and I wanted to go as my last treat before Beau was born but then I was diagnosed with gestational diabetes so that plan was nixed. We should really put it back on the agenda now the newborn days are over. Celebrating the first few months of Beau’s life seems a pretty good reason to treat ourselves.

side shot of a stack of gluten-free scones

It’s the proper presentation of the scones which I find so alluring, perched atop the tier of sandwiches and patisserie, wrapped in clean white linen, waiting to be discovered. I always go for the scones first. If it’s a first class establishment then these scones will be warm, fresh from the oven and that is when they are at their absolute best. They must then be layered high with thick golden Cornish clotted cream and vibrant strawberry jam. Whether you slather your scone with the clotted cream or jam first will betray whether you are of the Cornish or Devonshire persuasion.

Overhead shot of a plate of strawberries, a napkin and gluten-free scones on a wire rack

The presence of scones will always elevate an occasion. A pot of tea shared with my mum is suddenly made into a fanciful affair by the inclusion of scones. We might as well be partaking our cream team with the Duchess of Bedford at Woburn Abbey. The proper china must come out, including the teapot, and I feel an unexplained need to set the table properly with a tablecloth and decant the jam and clotted cream into bowls rather than dipping our spoon into jars and tubs.

side shot of gluten-free scones on a wire rack

Yet scones also feel rather homely. They are definitely a comfort to bake. You don’t need an expensive food mixer or a specific kind of cake tin. Just a cheap mixing bowl, a wooden spoon and a standard round cookie cutter. You can dive your hands in, rubbing the butter with the flour in your fingertips, feeling the texture of the dough in between your hands as you bring it all together. It’s so satisfying and they don’t take long at all from start to finish. Within 45 minutes you can go from a faint craving to taking your first bite out of your homemade scone without any fluster.

Side shot of a gluten-free scone on a wire rack

Gluten-Free Scones with Buttermilk

I have a few scone recipes on the blog but no traditional plain gluten-free scones, the kind I turn to frequently when a cream tea is required. This gluten-free scone recipe is made with buttermilk for a tender crumb and a slight tang.

Overhead shot of a gluten-free scone with clotted cream and strawberry jam on a wire rack with a plate of strawberries and flowers

Gluten-Free Flour

For the flour choice in these Gluten-Free Scones I have used a specific home blend of alternative flours. I try and vary my gluten-free baking recipes with ingredients that are easy to find like the plain gluten-free flour blend you can pick up at the supermarket and those that indulge my love of alternative flours. It’s not going to suit everyone that this scone recipe uses a mix of five different flours but flour is the main ingredient in a scone recipe and has nowhere to hide amongst the other ingredients. To achieve a very good gluten-free scone the flour choice needs to be right.

I am aware that I have a very particular obsession with alternative flours and it is not usual for a larder to be stocked with every single variation on the market. However a few choice alternative flours are so worth investing in even if you are not gluten-free. Sweet rice flour, oat flour and tapioca flour are my mainstays. To understand the use of every flour in this recipe I urge you to read through my guide to Gluten-Free Flours. The depth of flavour you achieve from specific combinations is surprising and you can aim for a greater control over texture, moistness and fluffiness than just using a plain ready-made gluten-free blend can provide.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Gluten-Free Scones without xanthan gum

This gluten-free scone recipe is also without xanthan gum, a regular presence in a lot of gluten-free baking. It’s often used as a thickening agent or stabiliser to help prevent crumbly and dry gluten-free goods. It’s not something I particularly publicise but I never bake with xanthan gum. I don’t find I can digest it very well so steer clear. Instead I achieve my texture in baking from the right blend of alternative flours. Again, hence the need for so many.

Overhead shot of a bowl of strawberry jam next to a bowl of strawberries and gluten-free scones on a wire rack

Quick Strawberry Jam

Of course you can use a good strawberry jam bought from the farmers’ market to cut down on your labour but a quick fresh strawberry jam is easy enough and has less sugar. These July strawberries I have been buying recently have been so delicious, absolutely full of flavour. I use lemon juice to perk up the strawberry taste, a dash of caster sugar and chia seeds to create an instant luscious set.

overhead shot of a bowl of clotted cream next to a bowl of strawberries

Clotted Cream

Clotted cream is a fabulous ingredient, I could easily eat it with a spoon but the golden hued crust that you have to break through to get there is the real chef’s delight. Clotted cream is the only choice for a proper afternoon tea. I remember being served the most delicious homemade scones once in Brighton, utterly ruined by the airy canned whipped cream served with them. It’s the clotted cream that really achieves the high end cream team that we all hope for whilst enjoying our fresh homemade scones warm from the oven.

Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack

Print Recipe
Gluten-Free Scones with Quick Strawberry Jam and Clotted Cream
These Gluten-Free Scones are made with buttermilk and without xanthan gum but instead a delicious blend of alternative flours for depth of flavour. A perfect afternoon tea served with a quick strawberry jam set with chia seeds and thick clotted cream.
Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack
Course afternoon tea
Cuisine British
Keyword scones
Prep Time 20 minutes
Cook Time 18 minutes
Servings
9 scones
Ingredients
Gluten-Free Scones
  • 175 g sweet rice flour
  • 125 g oat flour
  • 100 g millet flour
  • 50 g potato starch
  • 50 g tapioca flour
  • 100 g cold unsalted butter sliced thinly
  • 115 g caster sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs + 1 extra for glazing
  • 200 ml buttermilk
Quick Strawberry Jam
  • 500 g strawberries
  • juice 1 lemon
  • 2 tablespoons caster sugar
  • 1 tablespoon chia seeds
  • 250 g clotted cream
Course afternoon tea
Cuisine British
Keyword scones
Prep Time 20 minutes
Cook Time 18 minutes
Servings
9 scones
Ingredients
Gluten-Free Scones
  • 175 g sweet rice flour
  • 125 g oat flour
  • 100 g millet flour
  • 50 g potato starch
  • 50 g tapioca flour
  • 100 g cold unsalted butter sliced thinly
  • 115 g caster sugar
  • 1 tablespoon + 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs + 1 extra for glazing
  • 200 ml buttermilk
Quick Strawberry Jam
  • 500 g strawberries
  • juice 1 lemon
  • 2 tablespoons caster sugar
  • 1 tablespoon chia seeds
  • 250 g clotted cream
Side shot of a gluten-free scone filled with clotted cream and strawberry jam on a wire rack
Instructions
Buttermilk Gluten-Free Scones
  1. Preheat oven to 160°C/140°C fan/gas mark 3/320°F.
  2. Whisk the flours together in a large mixing bowl then add the butter, rubbing together with your fingertips to create breadcrumbs.
  3. Add the sugar, baking powder and salt and mix well.
  4. Pour the milk into a jug and whisk in the eggs until just combined then pour into the centre of the scone mixture.
  5. At first stir the liquid ingredients in with a wooden spoon then tip out onto a clean work surface and using your hands bring the dough together, turning and folding, until it is no longer sticky. Use a bit of extra gluten-free flour on the work surface if it is starting to stick.
  6. Once you have brought the dough together into a ball, press it down into an even circle 1 inch thick.
  7. Cut out the scones using 7cm cutter.
  8. Place the scones onto a clean baking tray. Whisk the extra egg with a splash of milk and brush onto the surface of each scone, making sure not to let it drip down the sides, else your scones will not rise evenly.
  9. Bake the scones for 18 minutes. Let the scones rest on the baking tray for 5 minutes then remove and let cool on a wire rack.
Quick Strawberry Jam
  1. Hull the strawberries then place them in a medium sized saucepan with the lemon juice and caster sugar.
  2. Cook for 10 minutes until the strawberries have broken down, then remove from the heat and stir in the chia seeds.
  3. Chill until needed.
  4. Serve the scones split open with the clotted cream and strawberry jam
Recipe Notes

These scones are best eaten straight away or a few hours after baking. They go stale rather quickly overnight.

SHOP THE RECIPE

Although the metal cookie cutters may look a bit more stylish I always use these KitchenCraft Double-Edged Plastic Biscuit/Pastry Cutters with Storage Box (Set of 7) – White. They are the perfect range of sizes, they are plastic so don’t rust and can go in the dishwasher. Anything that can go in the dishwasher makes my life so much easier.

I use this KitchenCraft MasterClass Non-Stick Baking Tray, 35 x 25 cm (14″ x 10″) for all my cookies, biscuits, scones. It’s a great size and comfortably holds all of these 9 scones so you don’t have to bake in batches. It’s non-stick so the scones lift off easily from the tray and doesn’t require any baking parchment or greasing.

It’s not easy to buy sweet rice flour in the UK, but it’s a flour I use all the time. It is possible to pick up sweet rice flour in chinatown but it is not certified gluten-free so for the coeliacs among us and those that have a very strong intolerance it is not ideal. But I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

I order my millet flour through Amazon like most of my flours and the brand I like the best is Bob’s Red Mill Gluten Free Millet Flour 500 g (Pack of 4). It’s more economical to buy it this way and I love Bob’s Red Mill as it’s certified gluten-free.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

I use chia seeds a lot in chia seed pudding, in my granola bars, sprinkled in my porridge and in smoothies so I buy them in bulk. I like RealFoodSource Whole Natural Dark Chia Seeds 2kg (2 x 1kg bags) with FREE Chia Recipe Ebook. They are just reliably good.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe you may like…

Strawberry Redcurrant Jam

Honey Apple Spice Scones

Honey Apple Spice Scones {gluten-free}

Cheddar Olive Buttermilk Scones

Gluten-Free Cheddar Olive Buttermilk Scones

Gluten-Free Flours: An Introduction

text saying Gluten-Free Flours: how to start gluten-free baking, which flours to use and how to convert wheat recipes: fromthelarder.co.uk

No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

Gosh, I am not a fan of this heat. It is making me irritable, giving me headaches and means working in my kitchen is a form of torture. I am definitely cracking under the pressure. I realise I would not have made it as a spy. Place me in a 40 degree kitchen, turn on the oven and ask me to make dinner and I would have sold England straight up the river.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

I am also not a fan of those people who admonish me for complaining about the heat. True, complainers are no fun but give me the frozen depths of winter any day. All you need to do is turn on the heating and put on a coat then you’re sorted. There is no getting away from this heat though, except in the car. Oh, never has a trip to Sainsburys felt so luxurious with the air-conditioning cranked up as high as it can go.

No-Bake Frozen Cherry Chocolate Pie on a wooden board on a wooden table with cherries

My oven seems to have a sixth sense that I don’t really want to be baking cakes at the moment and all my recipes have been failing me. I am either lazily reading through ingredients lists, carelessly putting the oven on too high or just not hearing my timer go off as I’m too busy standing in front of the fan, the noise of it drowning out anything important.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

So, salads and no-bake desserts have been the only way to go. I am a particular advocate of this recipe we shall be discussing today. No-Bake Frozen Cherry Chocolate Pie. Is there anything in its name that may cause you hesitation? To me, nothing sounds more inviting. It looks beautiful, is easier than it looks to put together and tastes chillingly refreshing. All you have to really think about is each step has a little freezing time. But that’s great as you can make it well in advance, I’m talking a few days, and is an extremely impressive high summer dessert. In fact, I made each step a couple of days apart as it had to fit in between looking after my tiny humans so it turned out to be even less of a bother than if I had to focus on putting it all together at once. This drove Luke insane though, as each day after work he was disappointed yet again that the pie still wasn’t ready to eat. And then when it was, it had to wait until I had a block of time to photograph it. Turns out photographing ice cream pies with a three year old running amok is quite the challenge. Ice cream doesn’t understand the patience required looking after children and capturing any photographs without it melting away as I tried to chase my son out of the shot for the millionth time was a bit of a triumph.

No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries

The No-Bake Frozen Cherry Chocolate Pie has three major components. A biscuit base made out of crushed gluten-free milk chocolate digestives filled with an easy peasy no-churn cherry ice cream made with fresh cherry puree, condensed milk and whipped cream. Then a final silky topping of chocolate ganache which goes kind of chewy when you serve it to really take it to another level. Really, this pie is an absolute dream and when Luke was finally allowed his very own slice he absolutely loved it and has made it very clear none of it is to be given away. To be honest, that thought was far from my mind, ice cream, and in particular this No-Bake Frozen Cherry Chocolate Pie is the only upside to this oppressive July heat.

A slice of No-Bake Frozen Cherry Chocolate Pie on a plate on a wooden table

Print Recipe
No-Bake Frozen Cherry Chocolate Pie {gluten-free}
This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
Course dessert
Cuisine British
Keyword ice cream, pie
Prep Time 20 minutes
Cook Time 5 minutes
Servings
16 people
Ingredients
Chocolate Pie Crust
  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt
Cherry Ice Cream
  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract
Chocolate Ganache
  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
Instructions
Chocolate Pie Crust
  1. Firstly grease a 10 inch pie tin.
  2. For the chocolate pie crust, pour the chocolate digestives into a food processor along with the cocoa powder and whizz up until they form fine crumbs.
  3. Pour in the cooled melted butter and the salt and mix together until combined.
  4. Pour the molten chocolate mixture into the pie tin and press evenly across the bottom and up the sides of the tin. The mixture may still be a little soft because of the melted chocolate to press in evenly so get the mixture roughly where you want it then place in the fridge for 5-10 minutes to harden slightly so the crust is easier to press up the sides. Once the crust is even, then place in the freezer for an hour to firm up.
Cherry Ice Cream
  1. Pour caster sugar and water into a medium sized saucepan and bring to a boil, simmer for a few minutes until the sugar has dissolved.
  2. Pour in the cherries, bring back to the boil, simmer for 5 minutes then turn off the heat and let the cherries cool in the syrup. Once cool, blitz in blender.
  3. Whip the double cream until thick and floppy then fold into the condensed milk.
  4. Stir in the pureed cherries, the cherry brandy and the almond extract until well combined.
  5. Pour the cherry filling into the chocolate pie crust then place in the freezer overnight to set.
Chocolate Ganache
  1. Melt the chocolate with the butter and salt in a bain marie or a bowl set over simmering water.
  2. Once melted, remove from the heat and pour in the double cream. Stir until well combined.
  3. Remove the cherry pie from the freezer. Make sure you can easily remove the pie from the pie tin so that you are not fiddling about with it after you have added the ganache.
  4. You can put the pie back into the pie tin or transfer to a freezer friendly plate. Then spread the ganache onto the middle of the pie. Drizzle with extra melted chocolate if you like. Place back in the freezer for an hour to fully firm up.
  5. At this point you can serve the pie. Remove from the freezer and cut the pie into the slices you need. Rest for 5-10 minutes before serving the slices.
  6. The pie will keep wrapped well in foil in the freezer for a couple of weeks.

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. 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 love the bakeware by Alan Silverwood and for this No-Bake Frozen Cherry Chocolate Pie I used this Fluted Flan Tin 20cm Alan Silverwood. It has a loose bottom so makes it easy to remove the pie. Don’t put it in the dishwasher though as it will ruin the silver anodised finish.

I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Blackberry Ripple Ice Cream

Blackberry Ripple Ice Cream

Coconut Cherry Clafoutis

Coconut Cherry Clafoutis {gluten-free, dairy-free}

Mango Lime Pudding

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

No-Bake Chocolate Peanut Butter Crispy Bars {gluten-free}

These quick easy No-Bake Peanut Butter Chocolate Crispy Bars are perfect to make for a crowd. They are gluten-free with simple switches to make the recipe vegan or refined sugar-free.

Overhead shot of several Chocolate Peanut Butter Crispy Bars

We’re slap bang in the middle of summer and every weekend seems to throw out another event, festival, school fete or family gathering. There always seems to be an occasion I want to bake for.

Aside from loving baking for family and friends, I also like to bake for local events and cake stalls if I’m asked since they are always for excellent causes. However, it’s not as easy as throwing together a quick Vicky Sponge these days, not that those don’t go down a treat, but the good people of North London know good cake and won’t pay money for something not up to par. It is also worth for these cake stalls to be mindful of its potential customers increasingly varied array of food intolerances, allergies and lifestyle choices. The WI cake stall which I baked for a couple of weekends ago specifically asked its members to include vegan, gluten-free and sugar-free cakes as part of its offerings. This is where I think I can throw my hat in the ring and I’m always happy to fill that free-from baker vacancy.

Chocolate Peanut Butter Crispy Bars on a wooden board

I have limited time to bake these days though thanks to two young children and a business I’m running in evenings and nap times so I have to be smart about what I can do. I need to produce something quickly with simple ingredients and preferably no-bake because I can’t face my oven being on in this hot weather.

That’s why these No-Bake Chocolate Peanut Butter Crispy Bars tick all the boxes when you need to produce a sweet treat for a crowd and this recipe is excellent for adapting to whatever criteria you need it to. The basis of the recipe below is gluten-free as I have used gluten-free crispy rice cereal which is very easy to get hold of now. I found it in our Sainsbury’s Local in the gluten-free section. The way I prefer the recipe is not vegan or refined sugar-free but it is easy to adapt if that’s what you or your crowd need.

Side view of stacked Chocolate Peanut Butter Crispy Bars on a wooden board

There are only 7 ingredients in these No-Bake Peanut Butter Chocolate Crispy Bars:

  • honey
  • caster sugar
  • peanut butter
  • crispy rice cereal
  • dark chocolate
  • coconut oil
  • salt

You can see there are two types of sugar here – honey and caster sugar. I have tried different kinds of liquid sweetener including golden syrup and rice malt syrup but settle on honey because of the flavour. It’s this ingredient that makes the recipe non-vegan. So if you needed to make these No-Bake Peanut Butter Chocolate Crispy Bars for a vegan crowd then just swap out the honey for either golden syrup or rice malt syrup. I prefer the golden syrup as it gives the finished bars the right amount of sweetness and stickiness. You would also need to ensure you used vegan chocolate in the chocolate layer.

Side shot of Chocolate Peanut Butter Crispy Bars on a wooden board

It’s also worth noting that if you are not vegan and don’t have any coconut oil at home then by all means substitute it for butter. I prefer the consistency of the chocolate that coconut oil brings but butter is perfectly acceptable too.

You might wonder why there is caster sugar in the mix as we’re already including a lot of honey. They honey is there to give the bars a lovely chewy texture and beautiful flavour. The caster sugar is there to help with the structural integrity of the bar. The first step in the recipe is to create a caramel by melting the caster sugar with the honey. The caramel helps to firm up the peanut butter crispy rice base and means the bars can easily survive a few hours out of the fridge whilst they are being served out.

Overhead shot of several Chocolate Peanut Butter Crispy Bars

If you wanted to make the recipe refined sugar-free then by all means leave out the caster sugar, skip the caramel part and just use all honey, but your bars won’t have the same structural integrity. They will be fine if you eat them directly from the fridge but you won’t be able to leave them out without the peanut butter crispy rice base falling apart.

Have I convinced you yet that these are the bars you need to serve to a crowd?

Well then, let me give you some other variations. You don’t like peanut butter? Substitute with almond butter. You have to avoid nuts? Then tahini or sunflower seed butter instead of the peanut butter would be absolutely delicious. You can literally take this recipe anywhere you want to go. They appeal to adults and children alike and are absolutely a guaranteed crowd pleaser.

Side shot of Chocolate Peanut Butter Crispy Bars on a wooden board

So it makes sense for to turn to these No-Bake Peanut Butter Chocolate Crispy Bars whenever you need to feed a crowd, fill up a school cake stall or even, dare I say it, just bake it for yourself. To be honest, you don’t need an excuse.

Print Recipe
No-Bake Chocolate Peanut Butter Crispy Bars {gluten-free}
These quick easy No-Bake Peanut Butter Chocolate Crispy Bars are perfect to make for a crowd. They are gluten-free with simple switches to make the recipe vegan or refined sugar-free.
Overhead shot of several Chocolate Peanut Butter Crispy Bars
Cuisine British
Keyword gluten-free
Prep Time 15 minutes
Servings
16 bars
Ingredients
  • 300 ml honey {or golden syrup or rice malt syrup}
  • 100 g caster sugar
  • 250 g natural drippy peanut butter
  • 225 g gluten-free crispy rice
  • 300 g dark chocolate
  • 3 tablespoons coconut oil
  • ½ teaspoon salt
  • 1-2 tablespoons of sprinkles to decorate
Cuisine British
Keyword gluten-free
Prep Time 15 minutes
Servings
16 bars
Ingredients
  • 300 ml honey {or golden syrup or rice malt syrup}
  • 100 g caster sugar
  • 250 g natural drippy peanut butter
  • 225 g gluten-free crispy rice
  • 300 g dark chocolate
  • 3 tablespoons coconut oil
  • ½ teaspoon salt
  • 1-2 tablespoons of sprinkles to decorate
Overhead shot of several Chocolate Peanut Butter Crispy Bars
Instructions
  1. Line and grease a 13x9 inch cake tin.
  2. Pour the honey and sugar into a medium saucepan and heat gently until sugar dissolves. Bring mixture to a boil to form a caramel then remove from the heat.
  3. Stir the peanut butter into the saucepan and mix until the mixture is smooth.
  4. Place the crispy rice into a large bowl and pour the peanut butter mixture over and mix thoroughly until all the crispy rice is covered.
  5. Scrape it all into the cake tin evenly and press down so the surface is smooth and packed in.
  6. Meanwhile melt the chocolate with the coconut oil and salt in a bain marie or bowl set over a saucepan of simmering water.
  7. Once the chocolate has melted, pour over the peanut butter crispy rice base into an even layer, tilting the tin to make sure it goes right to the edges. Scatter some sprinkles on top and place in the fridge to set for a couple of hours.
  8. Remove from the tin and cut into 16 bars.

SHOP THE RECIPE

The cake tin I use for all my tray bakes and sheet cakes is the KitchenCraft Chicago Metallic Professional Non-Stick Baking and Roasting Tin, 33 x 23 cm (13″ x 9″) which I love because it’s robust and easy to clean.

I always use a double boiler or bain marie when melting my chocolate as it’s much easier than finding a bowl that’s the right size that will fit the top of your saucepan and then the boil gets hot and how do you handle it? This KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is the one I use and is the perfect size. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd or make swiss meringue.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may also like…

No-Bake Salted Chocolate Energy Bars

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Lemon Iced Stem Ginger Parkin

side view of Lemon Iced Stem Ginger Parkin on a wire rack

Picnic Slice

Stack of Picnic Slices on a chopping board on a wooden table