Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry is the easiest gluten-free dinner, stuffed with veggies and packed with flavour.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Most nights I eat my dinner at 5pm with Cole. Not everyday though as sometimes he has dinner at nursery, other times I want to eat later on with Luke when he gets home or maybe I just want something a little more grown up or spicy for dinner. I am sure I have bored you all senseless on how trying I am finding our bedtime routine these days. It takes hours to get both Cole and Beau settled down for the night. Just when one has fallen asleep, the other wakes up and I have to begin all over again. It’s so frustrating. When the ordeal is over I crawl back downstairs exhausted but desperate to have some time to myself. At this point I really don’t want to start slogging away at the stove. I want to be on the sofa, Billy Buddy snoozing next to me, watching Queer Eye and stuffing my face with food.

So I’ve developed a handful of 10 minute easy gluten-free dinners that means I can spend as little time in the kitchen and as much time on my derriere as possible until I have to hit the hay at 9.30. Yes, I am indeed living quite the life at the moment.

Sriracha Honey Beef Stir Fry in a bowl on a table

This Sriracha Honey Beef Stir Fry has so far been one of my favourite easy dinners yet. It’s spicy, sweet and full of energy boosting protein and loads of veg. This gluten-free dinner has three main components, beef mince, which is ultra quick to fry, one of those stir-fry veg bags from the supermarket and a 30 second sriracha honey sauce to pull them both together.

A bowl of vegetable stir fry mix

It has taken a lot of strength for me to admit defeat and buy one of these stir-fry veg bags as I prefer to prepare all my vegetables from scratch but my time is precious at the moment and I’m succumbing to shortcuts. The key to using these pre-prepared veg bags is to make sure all the vegetables are evenly cut. I often find I have to trim the broccoli up a bit and slimline the onion slices so everything is cooked evenly. I also pimped mine up by adding some sliced red and yellow pepper to my veg mix as I just can’t let it lie. All the mixes are different though depending on the supermarket so you might be fine with yours just the way it is.

The other tip to this easy gluten-free dinner is to use really good beef mince, you just can’t cut corners here. I have made this with beef mince from my local butcher, then made again with an organic beef mince from the supermarket. There was no comparison, the mince from the butcher was so much more superior (and cheaper!). The meat from the supermarket completely changed the dish since the mince was so watery. Instead of the sriracha honey sauce silkily coating the meat and vegetables, it pooled thinly in the bottom of the pan and a lot of the flavour was lost. So please, use good beef mince.

Sriracha Honey Sauce in a bowl with a whisk

The Sriracha honey sauce is the best bit and uses just four ingredients, sriracha, honey, coconut aminos (or tamari) and sesame oil. It’s so good and gives an otherwise hum drum stir fry an incredible punchy flavour.

I can make this dinner in 10 minutes from start to finish and choose to have it on the nights when I don’t want carbs as they are not missed at all here. By all means though serve this bad boy with rice if you want to. If you add the carbs it will go further but dinner will take a smidge longer as you wait for the rice to cook.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry is an easy gluten-free dinner, stuffed with veggies and packed with flavour.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: British
Servings: 2 people
Calories: 809kcal


  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch


  • Heat the olive oil in a large flat bottomed sauce pan or wok.
  • Add the beef mince, breaking it up into small pieces then sprinkle over the garlic granules and the pinch of salt. Continue frying for about 4-5 minutes until the beef mince has browned.
  • Meanwhile whisk together the sriracha, honey, coconut aminos and sesame oil and set aside for a moment.
  • Add the vegetable stir fry mix and cook on high heat for 5 minutes until the vegetables are just passed crunchy. Then pour over the sriracha honey sauce.
  • Stir everything together for a minute or so then remove from the heat and sprinkle over the furikake before serving.


Serve with or without rice, depending on your mood for carbs.


Calories: 809kcal | Carbohydrates: 43g | Protein: 36g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 1555mg | Potassium: 1296mg | Fiber: 6g | Sugar: 28g | Vitamin A: 37590IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 4.6mg


Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) 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 and is what I used in this recipe.

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Lemon Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken

Apple Scones {gluten-free}

These gluten-free Apple Scones are slightly spiced and sweetened with a drizzle of honey. They are delicate fluffy little scones and the perfect match for lashings of this season’s homemade jam.

apple scones piled on a china plate in front of a tea set and a pot of jam

These Apple Scones taste incredibly homely. Imagine waking up to the scent of these scones baking in your kitchen? A fine start to the day indeed.

They are the essence of British baking and are incredibly versatile. Since they are not overly sweetened you can eat them as a sweet treat with clotted cream or jam or even just a dab of butter or bacon.

overhead image of apple scones on a china plate next to a tea set and a pot of jam

Why these Apple Scones are brilliant:

  • Spiked with warming cinnamon, ginger and nutmeg
  • Studded with freshly diced juicy apple
  • Softly sweetened with honey
  • Baked with wholegrain gluten-free flours

How to make gluten-free scones

Gluten-free scones work best when you choose the right alternative flours to pair with your flavourings. There are no weird or wacky gums, just honest whole ingredients.

The starches

The wholegrains

  • Oat flour – a light fluffy flour with lovely toasty flavour. Make sure it’s a gluten-free oat flour.
  • Sorghum flour – a deep earthy taste.

Baker’s Tip – If you are intolerant to oat flour then you can use just the sorghum. It can be slightly grainy depending on the brand and will have deeper flavour but still delicious.

If you need more recipes for gluten-free scones they why not try:

close up image of apple scone halved

How to make Apple Scones

  1. Sift the flours with the spices, baking powder and salt.
  2. Rub the butter in with your fingertips to form shaggy breadcrumbs.
  3. In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  4. Bring together with your hands to form a dough. Sprinkle in the diced apple.
  5. Press the dough into an even 1 inch round.
  6. Cut out the scones and place on a baking tray.

7.Brush with egg wash and bake for 10 minutes.

What to serve with Apple Scones?

These scones are only slightly sweetened with honey so they pair excellently with a homemade jam.

Why not try?

Damson Orange Cinnamon Jam
Blackberry Lime Jam
Pear Cobnut Jam
Strawberry Redcurrant Jam

And hey, can I just put Bacon Jam out there on your list.

However, they are equally delicious with a slather of salted butter or perhaps some smoked streaky bacon.

apple scone halved with jam spread on top

Can you freeze Apple Scones?

Yes. As soon as the scones have cooled then pop into a freezer bag. They will keep for about 6 weeks in the freezer. To defrost, remove from the freezer the day before you want to eat it. You can warm for 10 minutes in the oven just before serving.

How long do Apple Scones keep for?

It’s best to eat these Apple Scones on the same day they are baked as they grow quickly stale.

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

Honey Apple Spice Scones {gluten-free}

These gluten-free Honey Apple Spice Scones are not very sweet, making them the perfect match for lashings of homemade jam.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Afternoon Tea
Cuisine: British
Servings: 12 scones
Calories: 149kcal


  • 100 g sweet rice flour
  • 70 g oat flour
  • 55 g sorghum flour
  • 25 g tapioca flour
  • teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 50 g cold unsalted butter sliced thinly
  • 4 tablespoons honey
  • 1 egg +1 for the egg wash
  • 100 ml whole milk
  • 1 dessert apple peeled, cored and cubed


  • Pre-heat oven to 180°C.
  • Sift the flours with the spices, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  • In a jug whisk the eggs into the milk with the honey and pour into the flour mixture.
  • Stir together with a wooden spoon to bring together then turn out onto a clean work surface dusted with oat flour and using your hands gently turn the mixture round and round. As it is coming together sprinkle in the apple pieces bit by bit so they are evenly distributed. Carry on turning the dough a little longer until it forms a smooth dough which is no longer sticky.
  • Press the dough out into an even round 1 inch thick and cut out the scones using 5cm round cutter.
  • Place the scones on a large baking tray and brush the top of each scone lightly with whisked egg.
  • Bake for 10 minutes or until the top of the scones are beautifully golden.


If you can't tolerate oat flour then remove and increase the quantity of sorghum flour to compensate.
These scones are only slightly sweetened with a drizzle of honey. It means they work beautifully with either sweet or savoury toppings.
How to serve apple scones
  • jam
  • butter
  • bacon
  • cheese
Best eaten the day the scones are baked.
You can freeze the scones for up to 6 weeks.


Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 60mg | Potassium: 179mg | Fiber: 1g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 0.7mg | Calcium: 62mg | Iron: 0.7mg

Update Notes: This recipe was originally posted in September 2017, but was updated in August 2019 with clearer content, nutritional information and expert tips.

Strawberry Honey Cake

A beautiful summer inspired Strawberry Honey Cake.

It was an exciting moment this week when I found the first of the British strawberries in the supermarket. I love their newly prolonged season, especially since I never get bored of a strawberry. As Spring moves into Summer the taste of the strawberries evolve meaning you get a little bit of something different as the seasons progress.

These strawberries I took home this week were sweet and juicy. It was excellent forward thinking on my part that I had picked up a couple of punnets as the first one was unashamedly eaten during the prepping stages of baking this cake.

I couldn’t help but pair this cake with honey, I have been collecting local honey from all the little farm shops and farmer’s markets I have been visiting these past few months so I have quite the larder full. I chose a light clear floral honey for the cake and baked it into the batter along with some sour cream to add density and offset the sweetness. I then topped the cake in the same way, a simple buttercream which I then imbued with more of the honey and sour cream.

Strawberry Honey Cake is a perfect teatime treat, enjoyed out in the garden with the distant sound of a lawnmower buzzing in the background. Although it did lead me to contemplate what a sorry state my garden is actually in at the moment and fret over the grassless lawn and ghostly pots of long gone plants so it wasn’t the perfect idyll.

I regret not drizzling my finished cake with honey as well before I took the photos, the idea only came to me as I was tucking into the cake afterwards. The extra drizzle really lifted the strawberries and accentuated the honey so make sure you don’t forget it like me.

Strawberry Honey Cake

A beautiful summer inspired Strawberry Honey Cake.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 513kcal


  • 170 g unsalted butter room temperature
  • 100 g caster sugar
  • 2 eggs
  • 120 g honey
  • ½ teaspoon vanilla extract
  • 270 g plain flour *for gluten-free see below
  • teaspoons baking powder
  • ½ teaspoon salt
  • 200 g sour cream
  • 150 g strawberries hulled and chopped into quarters

Honey Buttercream:

  • 100 g unsalted butter
  • 165 g icing sugar
  • 50 g honey
  • 50 g sour cream
  • pinch of salt


  • Pre-heat the oven to 170°C and line and grease a 9 inch loaf tin.
  • Cream the butter and sugar together for a few minutes until pale and fluffy
  • Add the eggs one at a time until fully combined.
  • Pour in the honey and mix well, then the vanilla extract.
  • In a separate mixing bowl whisk the flour, baking powder and salt together.
  • Add 1/3 of the flour to the rest of the cake batter, mixing well. Then follow with half the sour cream, mix it in then another 1/3 of the flour, the rest of the sour cream then the last third of the flour. Mix until the batter has just combined.
  • Pour nearly all of the cake batter into the baking tin.
  • Puncture the batter with the chopped strawberries in a single layer before spreading on the very last of the cake batter to cover the strawberries.
  • Place in the oven and bake for 60-70 minutes. Cool the cake on a wire rack completely before icing.
  • For the honey buttercream beat the butter and sugar together until light and fluffy.
  • Pour in the honey, sour cream and a pinch of salt and mix until completely combined.
  • Using a palette knife spread the buttercream thickly on top of the cake.
  • Decorate with strawberries and drizzled honey.


* For a gluten-free version of the cake, substitute the plain flour for a blend of:
60g sweet rice flour
45g oat flour
35g millet flour
20g potato starch
15g tapioca flour


Calories: 513kcal | Carbohydrates: 63g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 154mg | Potassium: 170mg | Fiber: 1g | Sugar: 42g | Vitamin A: 880IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1.6mg

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake is the perfect end to a meal. Use the best honey you can find for the deliciously complex and delicate taste.

Goats Cheese, Honey and Thyme Cheesecake

Last week we were treated to a wonderful talk on bees and beekeeping at our WI meeting. I learnt basic bee stuff in Biology back in the day but I don’t remember them being this fascinating. They are like little machines, programmed to do their own special job within their ecosystem. If something breaks down in the chain then they intuitively follow through with a back-up plan, for instance if the queen dies then they just automatically make another by feeding one of the cells solely with royal jelly rather than honey and pollen. Nature really has it in for the honey bee though and they are constantly under threat by all sorts of diseases and mite infestations.

After the talk we were encouraged to try a selection of local honey. In the past I have never been the greatest honey monster, it always just seemed like sweet goop. However, this honey isn’t like your Sainsburys Basic brand. Instead it is so florally fragrant, you can almost see the wildflowers dancing about in the breeze. It was so interesting that the pots of honey brought from two different producers had completely different tastes, I never knew honey was this complex. The joy of good ingredients is that they can speak directly to you and after my second taste of the honey I immediately imagined this delicate cheesecake sweetened only by the honey bouquet.

Goats Cheese, Honey and Thyme Cheesecake

London honey is considered a particular delicacy would you believe due to the vast variety of flowers that the bees have access to. It’s not cheap as the batches are made by independent beekeepers, but if you can possibly source local honey from your local farmers market it is totally worth it and the best thing is that you will also be supporting your neighbourhood honey bee. This honey doesn’t need to be relegated to merely toast or crumpets, although would certainly would pep up breakfast time no end, but try it in delicate dressings on your salad leaves, drizzled on top of a light vanilla ice cream or do what I’ve done with this Goats Cheese, Honey and Thyme Cheesecake and create a bit of an event out of it.

If you don’t have a food processor, then you can easily prepare the digestive base by hand by placing the biscuits in a plastic food bag, tying the end off so the crumbs don’t escape and giving them a good bash with something heavy, like a rolling pin. It’s really very satisfying.

This cheesecake would be perfect at the end of a meal in lieu of a cheese course, it’s not entirely sweet or savoury but steals pleasurably from both camps.

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake is the perfect end to a meal. Use the best honey you can find for the deliciously complex and delicate taste.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 24 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 401kcal


  • 175 g gluten-free digestives*
  • 75 g unsalted butter melted
  • pinch of salt
  • 375 g soft goats cheese
  • 150 ml british wildflower honey or whatever honey is local to you
  • 150 g sour cream
  • 3 eggs
  • 1 teaspoon fresh thyme leaves
  • zest of 1 lemon
  • pinch of salt
  • Extra honey to drizzle


  • In a food processor whizz up the digestive biscuits until they resemble breadcrumbs and then pour in the melted butter until completely combined.
  • Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile pre-heat the oven to 150°C.
  • Then place the digestive base in the oven to bake for 15 minutes.
  • While it’s baking, beat the goats cheese and the honey in a large bowl until smooth.
  • Add the sour cream and beat again until smooth.
  • Mix in the eggs, one at a time.
  • Add the thyme leaves, lemon zest and a pinch of salt and stir in until everything is well incorporated.
  • Pour the batter on top of the biscuit base and bake for 40 minutes until the top has set but still has a little wobble in the centre.
  • Remove from the oven and leave to come to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours.
  • Remove from the tin and drizzle with honey before serving.


*If you are based in the UK then the best gluten-free digestive biscuits I can find are Prewetts Digestive Biscuits. Do track them down if you can, I'm a bit of a digestive biscuit fiend and these are a very close match to their gluten rich cousins. If you can't get hold of Prewett's then Nairn's Gluten Free Oats & Syrup Biscuit Breaks also work brilliantly in this recipe.


Calories: 401kcal | Carbohydrates: 33g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 317mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 935IU | Vitamin C: 0.6mg | Calcium: 103mg | Iron: 2.1mg