Gluten-Free Gravy

This Gluten-Free Gravy is deliciously smooth, rich and full of flavour. Here are all the tips and tricks to get it just right.

Gluten-Free Gravy

My mother and father both made good gravy. It was an absolutely essential recipe in our household growing up because of the importance of our Sunday Lunch. Thick juicy rich brown gravy flavoured with fresh garden herbs would cook for hours on the hob over the course of the day. It was always the last element to be placed steaming hot onto the dinner table. Two magnificent gravy boats stood proudly at either end to be poured liberally over our roast beef and Yorkshire puddings.

Ours was not a household for thin wispy gravy made delicately from drizzled juices. Our gravy was the crowning glory of the meal and did double duty as it provided the ultimate treat when our meat and veggies were done. My father would return to the kitchen to grab a loaf of thick farmhouse bread and cut huge slices for each of us to place on our dinner plates. We would then soak the bread in any leftover gravy, with perhaps an extra slug of mint sauce, wait until the bread was deliciously soppy before devouring greedily. It was a ritual and it didn’t matter how stuffed you were after lunch, the bread and gravy was a must and the bit we most looked forward to and tried to save room for.

The importance of our Sunday lunch has not wavered into my adulthood and since I became gluten-free it has been of utmost importance to me to achieve a triumphant gravy that would pacify the whole family. I don’t do the bread and gravy thing with my family, which is a huge loss really. However, I can’t help but sneak back into the kitchen on the odd occasion, when all the plates have been cleared, and help myself to just one more Yorkshire pudding dragged through the gravy pan for that last little treat when no one else is watching.

Gluten-Free Gravy

How to make gravy with drippings

If you want to make proper actual traditional gravy then your only choice is to use the pan drippings from your roasted meat. There are two ways of doing this. You can either make a quick gravy at the end of your meal whilst your meat is resting or if you don’t want your gravy to be a last minute rush and you want to get really good flavour then you could plan ahead. We make a Sunday Lunch every week and on the odd occasion that I don’t make a traditional gravy I will save my drippings and keep them in little pots in the freezer, alongside my homemade stock. I have a whole compartment dedicated to fat and stock. So when I need to make a gravy I always have drippings to hand, plus it means I can make my gravy ahead. This is especially useful at Christmas as I can make my gravy a couple of days before. Also making gravy ahead of time really allows the flavours to develop and gives a better sauce.

TIP: To make sure you achieve a good quantity of drippings (enough to help you out with your Yorkshire puddings and gravy) I pour a generous amount of olive oil over my joint or bird before roasting. The more olive oil means the more meat flavoured fat at the end of the roast.

How do I make gravy without meat drippings?

It’s easy. Maybe your meat didn’t produce very much or maybe you are making a veggie gravy. If you don’t have drippings or not enough then sub in some unsalted butter or ghee instead. For vegans, use vegan butter.

What can I use to thicken gluten-free gravy?

When I first became gluten-free and tried making gravy using a generic gluten-free flour I was disappointed, thinking that I would never again be able to enjoy gravy the same way. This gravy was thin and granular and lacked lustre. After a lot of experimentation I found the best flour to use is sweet rice flour. Sweet rice flour is absolutely essential to make a beautifully smooth velvety gluten-free roux and produce a sauce with a silky mouthfeel. It absorbs moisture very well so doesn’t clump and so is even easier to use than wheat flour. The flavour is pretty neutral with an ever so slightly sweet vibe which lends itself to the gravy perfectly.

Gluten-Free Gravy

How do you make gravy browner and richer?

In order to achieve a lustrous rich dark brown colour to gravy traditionally you would cook your flour and butter low and slow before adding the liquid so that the roux darkens to give flavour and colour to your gravy. However, sweet rice flour needs handling a little differently and I wouldn’t recommend this direction. Instead you can either use coconut aminos to lend its colour to the proceedings which works excellently, but you need a fair bit so you might need to check your seasonings. Or you can use the onion method as below.

Cook the onion in the drippings or butter for about 20 minutes until they are just starting to brown, but not at all burnt. Then when you add your sweet rice flour followed by the stock they take on this rich brown colour from the onions. It also gives your gravy further depth of flavour. You strain off your gravy at the end so you won’t get bits of onion in your gravy.

How do you make gravy without homemade stock?

So there are occasions when you just don’t have homemade chicken or vegetable stock to hand. At this point you have two options, you can either use fresh stock from the butcher or the supermarket but I find these tend to be a little bland or oversalted so go carefully with them. The other direction is to use whole milk. Yes, this does create a completely different beast but one that is worth experimenting with if you are caught out at short notice. This gravy is obviously creamier and richer but absolutely delicious. If I’m going down this latter route then I might also add a few garlic granules to help with the flavour. If you are dairy-free or vegan then you can also substitute with almond milk which I have done on many an occasion and it works just as well.

Gluten-Free Gravy

How do you add flavour to gravy?

If you are using the drippings from the meat and homemade stock then most of your gravy flavour begins right there. However, to help it along, or if you are subbing ingredients, do add a couple of bay leaves, some fresh thyme or even some rosemary to liven up the flavours. The gravy will also need a little sweetness to balance things out. You could use a glug of white wine or masala which makes for a very sophisticated gravy. However I like to use a bit of fruit jelly. Any good jelly works well here. Redcurrant jelly is easy to find at the supermarket and can usually be found with the condiments (not with the jams and preserves) or cranberry jelly which is lovely at Thanksgiving or Christmas.

How do you re-heat gravy?

Gravy thickens the longer it stands so if you are re-heating then it’s best to do on the hob in a saucepan and whisk in a little extra liquid (stock or just water would be fine).

It turns out that making good gluten-free gravy is easy peasy, especially if you have sweet rice flour in your arsenal. Many of the other ingredients can be subbed or played with depending on what you have to hand or the different dietary needs of your guests. The lovely thing about gravy is that it always tastes slightly different every time but always delicious. Go on, sneak back into the kitchen for that extra Yorkshire pud and gravy treat.

Gluten-Free Gravy

Print Recipe
Gluten-Free Gravy
This Gluten-Free Gravy is deliciously smooth, rich and full of flavour. Here are all the tips and tricks to get it just right.
Gluten-Free Gravy
Course sauce
Cuisine British
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 people
Ingredients
  • 50 g unsalted butter or drippings from roasted meat
  • 1 onion chopped very finely
  • 40 g sweet rice flour
  • 800 ml chicken stock preferably homemade
  • 4 sprigs fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon redcurrant jelly* or apple jelly or cranberry jelly
Course sauce
Cuisine British
Prep Time 5 minutes
Cook Time 45 minutes
Servings
6 people
Ingredients
  • 50 g unsalted butter or drippings from roasted meat
  • 1 onion chopped very finely
  • 40 g sweet rice flour
  • 800 ml chicken stock preferably homemade
  • 4 sprigs fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon redcurrant jelly* or apple jelly or cranberry jelly
Gluten-Free Gravy
Instructions
  1. Melt the butter or dripping, then add the diced onion and heat on medium for about 20 minutes until they are starting to turn brown (but definitely not burnt).
  2. Add all the flour and mix with a wooden spoon until the fat has absorbed all the flour.
  3. Pour in about a quarter of the stock, then switch to using a whisk, stirring all the time to smooth out the lumps. Once the gravy is beginning to thicken then pour the rest of the stock in slowly, whisking all the while.
  4. Add the bay leaf, thyme and stir in the redcurrant jelly, bringing the gravy up to a gentle boil. If the gravy is too thick for you, add some more stock or just water to get to your desired consistency.
  5. Simmer for 15 minutes then remove from the heat and strain. Keep warm until ready to serve.

If you like this recipe then you may like…

Gluten-Free Yorkshire Puddings

Gluten-Free Yorkshire Puddings

Gluten-Free Sage Chestnut Stuffing

Sage Chestnut Stuffing

Gluten-Free Cauliflower Cheese

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

Gluten-Free Gravy

Gluten-Free Yorkshire Puddings

These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.

Gluten-Free Yorkshire Puddings

Nothing beats a roast dinner. Every Sunday without fail when I was a child my Dad would make us a lavish Sunday Roast. He was a wonderful cook. The table would be properly set, the meat resplendent in the centre as a vast array of beautifully prepared vegetables, crisp and fluffy roast potatoes, onion sauce, gravy and Yorkshire puddings would surround this magnificent offering. These Sunday lunches were incredibly important to us as a family and I remember them vividly.

Perhaps in my early twenties my Sunday Lunches were a bit more sporadic and mostly consumed hungover at our local pub. But as soon as Luke and I moved in together to become our own family unit then without fail every week we made a Sunday lunch together. Now we’re a family of four and our Sunday lunches are as important as ever. Luke works too late to eat with the family during the week so it’s one of the few times we can sit together and all eat the same meal as a family. Even when I’m at the market stall and don’t finish until 3 or 4pm we’ll rush home and bung a joint in the oven so we can scrape together a simplified Roast Dinner before the children’s bedtime.

Gluten-Free Yorkshire Puddings

Of course Yorkshire Puddings are traditionally served with roast beef but you are missing a trick if that is the only time you will eat them. We love our yorkshires and back in the day Dad would happily make them from scratch every week to serve with the beef or chicken or lamb or pork. And I do the same today. Even our festive table would not be complete without Yorkshire Puddings served alongside our turkey.

After I became gluten-free I stopped making Yorkshire Puddings to go with our Sunday lunch, I just didn’t think you could make them the same, in much the same way that I was unconvinced about gluten-free cakes.

Over the years I’ve been experimenting though and the time I was finally able to make a complete gluten-free Sunday Lunch without skimping on any of the trimmings, including gravy, Yorkshires, stuffing and cauliflower cheese without anyone noticing any difference I could rejoice.

Good Yorkshire Puddings should be sky high, crisp on the outside with a beautiful fluffy interior so you can use them to mop up your gravy when the rest of your meal is complete.
It’s taken me a bit longer to perfect my Gluten-Free Yorkshire Puddings, we were pretty much eating glorified pancakes that stuck resolutely to the baking tin for the best part of the last two years. In the last few weeks though I set myself a challenge to get them perfect. Oh my golly gosh have I succeeded. It is no word of a lie that these Gluten-Free Yorkshire Puddings are not only the best gluten-free Yorkshire puddings you will ever eat but the best Yorkshires full stop.

Gluten-Free Yorkshire Puddings

Too often you can have regular wheat Yorkshire puddings and the chef will rely too much on the size and height. Guys, it’s not the size that counts yada yada yada. A crisp Yorkshire that is all tall golden shell without the bready interior is a pointless affair. It’s like serving up a pie with no filling. These Gluten-Free Yorkshire Puddings are beautifully tall without showing off but the perfectly baked chewy fluffy substance of the puddings is their real crowning glory.

I love gluten-free flours and I don’t care who knows. The key to these Gluten-Free Yorkshire Puddings is in the gluten-free flour mix. I don’t normally pair sweet rice flour with regular white rice flour as I thought they would squabble but now I see that they are perfectly compatible. Sweet rice flour adds the chew, the sticky bind of the pudding. The white rice flour is beautifully neutral with the sweet rice counteracting its more grainy drying qualities. And the potato flour is necessary to draw the moisture out of the sweet rice flour and adding the crisping element which gives our puddings their wonderful initial crunch.

So that the Yorkshires don’t stick to the muffin tin you must grease it really well, both in the holes and on the surface of the tin. I use spray grease, the same kind I use with my baking. Then you must put ½ teaspoon of good fat in the bottom of each hole. Your best choice will be the dripping of whatever meat you are roasting, but if you are making the puddings to serve along something other than a roast dinner or you are a veggie, then use a fat with a high smoking point instead. I use ghee and it works incredibly well.

Gluten-Free Yorkshire Puddings

I don’t bother really resting the batter, I haven’t found it makes enough difference for it to be worthwhile, the Yorkshire Puddings are just as scrummy baked straightaway after making. So as long as you have all the right ingredients then really there is only one final tip you need to adhere to and you will see it in every single Yorkshire recipe around. You must put the greased tin in the oven at a high temperature for at least 10 minutes for the fat to really sizzle. As soon as you pour your batter into the hot fat it needs to start cooking immediately. This will give your puddings their essential rise.

If you are making to serve alongside a roast meat, then I suggest as soon as your meat is ready, turn up the oven to the right temperature and you can cook your Yorkshires in the twenty minute resting period of the meat. It will all work out perfectly.

I urge you to give these Gluten-Free Yorkshire Puddings a try, they are so easy and delicious. If you do make these Gluten-Free Yorkshire Puddings then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Gluten-Free Yorkshire Puddings

Print Recipe
Gluten-Free Yorkshire Puddings
These are the best Gluten-Free Yorkshire Puddings. Majestically tall and crisp with a fluffy breaded interior making them absolutely ideal for mopping up the gravy after your Sunday Roast.
Gluten-Free Yorkshire Puddings
Course side dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12
Ingredients
  • 300 ml whole milk
  • 4 eggs
  • 100 g sweet rice flour
  • 100 g white rice flour
  • 50 g potato flour
  • ½ teaspoon salt
  • 2 tablespoons ghee or dripping from your roast meat
Course side dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12
Ingredients
  • 300 ml whole milk
  • 4 eggs
  • 100 g sweet rice flour
  • 100 g white rice flour
  • 50 g potato flour
  • ½ teaspoon salt
  • 2 tablespoons ghee or dripping from your roast meat
Gluten-Free Yorkshire Puddings
Instructions
  1. Pre-heat the oven to 220°C fan assist/200°C/gas mark 7.
  2. Completely grease a 12 hole muffin tin with spray oil if you have it. Then drop in either ½ teaspoon ghee into the bottom of each hole or some of the dripping from your roast meat.
  3. Place the tin in the oven and heat for 10 minutes.
  4. In a jug whisk together the milk and eggs until smooth. Set aside for a moment.
  5. In a large mixing bowl whisk together the flours and salt then make a little well in the centre of the flours and pour in the milk and eggs whisking all the time until the batter is smooth.
  6. Pour the pudding batter into a jug for easy pouring. Then remove the muffin tin from the oven and straightaway pour the batter almost to the top of each hole.
  7. Place the tin back into the oven and cook for 20 minutes.
  8. The Yorkshire puddings should be crisp and have risen gallantly. Serve immediately.
Recipe Notes

Adapted from Jane Grigson’s Yorkshire pudding which I made for years before becoming gluten-free. Can’t believe I’m saying this but I actually prefer this GF version (sorry Jane!)

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

To grease your muffin tin well I recommend using professional cake release spray. It doesn’t matter how little or often you bake, you will be so glad to have this little shortcut around. I use Dubor PR100 Professional Cake Release Spray 600 ml it lasts longer and doesn’t dry out like some of the cheaper brands. Really worth your time and money this one.

I really got into using ghee in my Whole30 and my favourite brand has been  Ghee Easy Organic Ghee, 850 g. It has a high smoking point so doesn’t burn like butter and makes your Yorkshire Puddings taste scrummy.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However 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

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

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.

If you like this recipe then you may like…

Gluten-Free Cauliflower Cheese

overhead shot of Gluten-Free Cauliflower Cheese in a serving dish with a spoon on a wooden board with plates

Cream Baked Roast Potatoes

Cream Baked Roast Potatoes

Glazed Christmas Ham

Glazed Christmas Ham

‘Nutella’ Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.

A stack of Nutella Fudge Oat Bars

I’ve got a bit of exciting news to impart. I’m finally bouncing back from maternity leave and returning to the cake stall next month. Sunday 6th October to be exact, at Stroud Green Market, which is my neighbourhood farmers’ market. I have decided to stay local and stick to the one market for the moment to ease me back into the game. Plus I love the vibe at Stroud Green Market, it is run with a lot of passion with a lovely community feel. I will be selling the usual layer cakes, loaf cakes, bars and delectable goodies which are all totally gluten-free and incredibly delicious.

overhead of Nutella Fudge Oat Bars

For the foreseeable future I’ve chosen to not focus on jams, chutneys and other preserves which does disappoint me, but something had to give, besides my sanity. I still look after Cole and Beau for the majority of my week and I haven’t been preserving anything this year whist I’ve adjusted to two little souls to juggle. Although I expect I’ll have a few jars of something moving towards Christmas like my mincemeats or cranberry sauce. I’m very excited to be getting back to proper work and I cannot wait to dive back in.

Even though I have been on maternity leave from the market stall I’ve obviously been just as busy on the blog as ever which has been a great excuse for developing new recipes for the stall. Lately it’s been a recurring theme that I have also been trying to revamp some old recipes which didn’t get as much love as they should the first time round and updating the ingredients and sometimes method to create gluten-free versions. Didja know this blog is all about the gluten-free these days?

overhead of Nutella Fudge Oat Bars

These ‘Nutella’ Fudge Oat Bars are a brilliant case in point. I posted the original recipe back in 2014 with some slapdash photos I took when I sold them on one of my first cake stalls. I’ve taken a couple of new photos but I’ve also amended the recipe to make it gluten-free and (whisper) remove the Nutella. There’s something about the ingredients list in Nutella that I’m not quite on board with these days, all that palm oil and sugar doesn’t sound very appealing. But the good news is this version is so much better with a more intense chocolate and hazelnut flavour. Homemade Nutella is pretty darn spesh and here I’ve used a natural hazelnut butter, melted dark chocolate, cocoa powder and a smattering of brown sugar to make the most amazing filling for these oat bars imaginable. The evaporated milk added in at the end is what transforms this incredibly chocolately nut butter into creamy gooey fudge. The rolled oat biscuit crust which holds it together is buttery and crumbly and studded with chocolate chips on the top, because if I can add more chocolate to a recipe then I will.

overhead of Nutella Fudge Oat Bars

I’m really looking forward to introducing these 2018 versions of the ‘Nutella’ Fudge Oat Bars to the cake stall. They represent the fully flavoured bakes I love to produce with the best quality gluten-free ingredients. If you live in London or are visiting for the weekend then I’ll be at Stroud Green Market every Sunday from the 6th October and I’d love to see you. I’ll be the one surrounded by a lot of cake.

A stack of Nutella Fudge Oat Bars

Print Recipe
'Nutella' Fudge Oat Bars {gluten-free}
‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Instructions
  1. Pre-heat the oven to 160°C and grease an 8 inch square baking tin.
  2. Whisk the sweet rice flour and tapioca flour together until combined.
  3. Add the oats, hazelnuts, butter, sugar, baking powder and salt and rub together with your hands until everything has come together to form a light dough.
  4. Press ½ the dough into the base of the baking tin to form an even layer.
  5. Melt the chocolate, hazelnut butter, cocoa powder and evaporated milk together in a double boiler, mixing together until thoroughly combined.
  6. Spread the ‘nutella’ chocolate mixture on top of the first layer of dough.
  7. Add the chocolate chips to the rest of the dough then crumble the dough on the top and press down lightly into the chocolate, don’t worry too much about it spreading out evenly.
  8. Bake in the oven for 35 minutes until the top is golden brown.
  9. Remove from the oven and leave to cool for an hour or so before removing from the tin. Leave to cool completely on a wire rack before cutting into bars.

SHOP THE RECIPE

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well. It has a loose base so it’s really easy to remove these oat bars from.

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.

If you like this recipe then you may also like…

Black Sesame Peanut Butter Brownies {gluten-free}

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

side view of Blackberry Cheesecake Hazelnut Oat Bars on a wooden board

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

Overhead shot of several Chocolate Peanut Butter Crispy Bars

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.

If you like this recipe then you may like…

Roasted Tomato Freezer Sauce

This deliciously rich sauce is perfect for freezing in small batches for emergency mid-week dinners.

Coriander Sweetcorn Fritters

Coriander Sweetcorn Fritters

Jalapeno Honey Courgette Cornbread {Gluten-Free}

Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I’ve been trying to get my act together at dinner time lately. It’s quite difficult when I’ve got no idea if I’m going to get an evening or not. Bedtime begins at 6.30pm in our house. Sometimes I can get both children asleep within the hour, if so then I get the same feeling that my husband would have got had England beat Croatia on Wednesday. Most of the time though it’s near 9pm, and after trying to settle them for two and a half hours there is no way I have the energy for cooking. At that point toast and chocolate is the only option.

Since I haven’t been out for dinner in an absolute age I’ve been trying some different recipes to make my hum drum evening meals a bit more exciting and this Gluten-Free Jalapeno Honey Courgette Cornbread was one of my latest triumphs. Who cares about the latest Ottolenghi restaurant opening when I have just nailed cornbread. I threw it together pretty quickly on a bit of a whim and was so excited about the results. That’s no lie. I was very excited, this is the simple life I live.

overhead shot of Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

I originally made the cornbread plain with just the honey lending a wonderfully sweet taste. The second time I got a little more adventurous and added some courgette that needed to be used up from the fridge. The third time though I was out of control, I threw the playbook out of the window and reached for the jalapenos. I declared to my enthralled cats that this was the definitive version and have been making it that way ever since.

This cornbread eaten warm from the oven with a slab of salted butter is what dreams are made of. Since I made the cornbread to go with some leftover pulled pork and coleslaw, I will now consider Gluten-Free Jalapeno Honey Courgette Cornbread absolutely essential every time I serve up pulled pork and coleslaw in the future. It’s funny how dinner traditions can suddenly spring up when you least expect them.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Best thing I’m going to tell you is that it’s a really easy recipe to achieve. It relies on fine cornmeal and the gluten-free flour blend which you can pick up at most supermarkets so no hard to find ingredients. If you don’t have the buttermilk then just use the same amount of whole milk with half a lemon squeezed in. If you can’t get hold of jalapenos then just use regular green chillies, but do double check the strength of them before adding in. Jalapenos are quite mild so be careful when adding the same amount of a different chilli. If you want to serve it to the whole family then by all means leave the chilli out completely. I’m handing the reins over to you now, adapt as you see fit.

This Gluten-Free Jalapeno Honey Courgette Cornbread has been one of my favourite dinner experiments yet this summer. Sweet, savoury and spicy and I know it’s going to find a place on our table at the rest of our summer barbecues, picnics and every time I pull some pork.

Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos

Print Recipe
Jalapeno Honey Courgette Cornbread {Gluten-Free}
Gluten-Free Jalapeno Honey Courgette Cornbread is a perfect accompaniment to your barbecues and summer parties. Sweet, savoury and spicy, it makes the most of a glut of courgettes and is so easy to prepare.
Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos
Course side dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
16
Ingredients
  • 180 g fine cornmeal
  • 180 g gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml buttermilk
  • 100 ml honey + 2 tablespoons for finishing
  • 90 g unsalted butter melted then cooled
  • 2 eggs lightly beaten
  • 350 g courgettes grated and squeezed dry, about 2
  • 3-4 jalapenos 2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.
Course side dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings
16
Ingredients
  • 180 g fine cornmeal
  • 180 g gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 200 ml buttermilk
  • 100 ml honey + 2 tablespoons for finishing
  • 90 g unsalted butter melted then cooled
  • 2 eggs lightly beaten
  • 350 g courgettes grated and squeezed dry, about 2
  • 3-4 jalapenos 2 de-seeded and finely chopped, 1-2 sliced so there are 16 rounds.
Jalapeno Honey Courgette Cornbread on a wooden board with a knife next to courgette and jalapenos
Instructions
  1. Pre-heat the oven to 170°C and line and grease an 8 inch square baking tin.
  2. Grab two large mixing bowls. In one mixing bowl whisk together the gluten-free flour, cornmeal, baking powder, bicarbonate of soda and salt.
  3. In the other mixing bowl whisk together the buttermilk, honey, butter and eggs.
  4. Pour the dry ingredients into the wet and mix well with a wooden spoon until completely combined.
  5. Stir in the grated courgette and finely chopped jalapenos until evenly dispersed then pour it all into the baking tin. Arrange the sliced jalapeno on top so each square of cornbread will have a jalapeno.
  6. Bake for around 45 minutes or until an inserted toothpick comes out clean.
  7. Remove the cornbread from the oven. Pour the 2 tablespoons of honey into a saucepan and heat until the honey is very runny, then brush over the top of the warm cornbread with a pastry brush. Cut into 16 squares and serve.

SHOP THE RECIPE

I have been using this MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for all my square bakes, cakes, brownies and bars for many years. It has a loose base so it’s really easy to remove cakes from and lovely high sides so is suitable for all kinds of recipes. It’s the tin I used in this recipe and I couldn’t recommend it more.

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. I have easily had over ten years and the grating attachment is an absolute must for grating this kind of quantity of courgettes, it takes about one minute to grate the lot. The Magixmix 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 (almost everyday) 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.

If you would like more courgette recipes then you may like…

Courgette Relish

Courgette Relish on a wooden box with forks

 Courgette Oatmeal Cake with Lemon Mascarpone Icing {gluten-free}

This Gluten-Free Courgette Oatmeal Cake with Lemon Mascarpone Icing makes the most of summer’s bounty and is perfectly light, moist and incredibly moreish

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

Side view of stack of No-Bake Chocolate Salted Energy Bars on a wooden board

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