Category Archives: Baked goodies

Baked goodies for elevensies, afternoon tea, or just a snack


Everyone has a favourite pancake recipe and with Shrove Tuesday coming up next week, it would be unfair not to share mine. The rice flour version is a lot lighter than ‘normal’ flour – which of course means you can have more!!

110g rice flour
2 x large eggs
225ml rice milk (you can substitute 250ml ‘normal’ milk if dairy-free not required)
Pinch salt
1 tbs oil for frying

Preparation time: five minutes
Cooking time: three minutes
Serves / makes: four 8″ pancakes

1. Beat the eggs into the flour & salt.
2. Slowly add the milk to create a smooth batter.
3. Heat the oil in a frying pan.
4. Spoon a ladle-full of mix into the pan (ensure you stir the mixture before frying each pancake, as the rice flour will sink to the bottom of the batter).
5. Move the pan around to create an even layer of mixture.
6. Flip the pancake over to cook the other side.
7. Stack on kitchen towel until ready to serve.
8. Serve with fresh berries, maple syrup and soya yoghurt for breakfast, or with dairy free ice-cream for dessert.

The pancakes can be kept in the fridge for a couple of days in a sealed bag. To refresh, dry fry the pancakes. Alternatively the batter will also keep for a couple of days, should you choose to make fresh on the day.

Chocolate and beetroot muffins

I challenge you to try this – it has to be the nicest chocolate cake ever. I got the inspiration for this from The beetroot really brings out the depth of the chocolate and creates a moist, rich chocolate sensation

250g dark Belgium chocolate (I use Barry Callebaut)
3 x large eggs
200g golden granulated sugar
100ml sunflower oil
1 tsp vanilla extract
100g rice flour
1/2 tsp bicarbonate soda
1 tsp gluten free baking powder
50g ground almonds
250g cooked beetroot

Preparation time: 20 minutes
Cooking time: 15-20 minutes
Serves / makes: 12 muffins

1. Peel, top and tail about 300g of raw beetroot. Place whole in a pan of water and bring to the boil – cook until the beetroot is cooked. Drain and leave to cool.
2. Pre-heat the oven to 180°C (160°C Fan, 375°F, gas mark 4).
3. Gently melt the chocolate in a pan over hot water.
4. Whisk together the eggs, sugar, oil and vanilla until smooth, then slowly fold in the dry ingredients.
5. Grate the cooled beetroot into the mixture and stir in until all fully combined.
6. Spoon into muffin cases and cook until a skewer comes out clean. The muffins will shrink back a little, but it does not affect the taste.
7. Serve on their own, or for extra indulgence, with berries and dairy free ice cream.