Rating: 5 stars

Gluten-free Christmas Gingerbread

Our best ever gluten-free gingerbread! This recipe creates soft and chewy gingerbread which do not crumble or fall apart.

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Gluten-free Christmas Gingerbread
The recipe uses Bob's Red Mill All Purpose Baking Flour, a blend of garbanzo bean (chickpea) flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. We added xanthan gum to help create rise and an authentic texture.
Course Baking, Christmas
Servings
depending on cutter size
Ingredients
  • 350 g Bob's Red Mill All Purpose flour
  • 1 tsp Xanthan Gum
  • 1 tsp bicarb soda
  • 3 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 175 g soft brown sugar
  • 5 tbsp golden syrup
  • 1 Egg
  • 100 g dairy free spread
  • Icing sugar
  • Decorations of your choice
Course Baking, Christmas
Servings
depending on cutter size
Ingredients
  • 350 g Bob's Red Mill All Purpose flour
  • 1 tsp Xanthan Gum
  • 1 tsp bicarb soda
  • 3 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 175 g soft brown sugar
  • 5 tbsp golden syrup
  • 1 Egg
  • 100 g dairy free spread
  • Icing sugar
  • Decorations of your choice
Instructions
  1. Mix the flour, xanthan gum, bicarb, ginger and cinnamon in a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
  2. Add the soft brown sugar (making sure any lumps are broken up). Mix in the golden syrup and egg until the mixture forms a dough - add a little water if needed.
  3. Knead the dough lightly on a flour dusted surface into a ball. Wrap in clingfilm and refrigerate for 15 minutes.
  4. Roll out to a thickness of 5mm (between two sheets of cling film is easiest!) Cut into shapes, transfer to a lined baking tray, bake for 10-12 minutes until golden in colour. Allow to cool and decorate as you wish!
Recipe Notes

We experimented by decorating them with healthy alternatives to sweets. We chose dried apricots, sultanas and cranberries alongside toasted, flaked almonds. They give a more grown up and natural look and taste great.

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Ditalini e Fagioli

Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.

We used this recipe from Rachel Roddy as our inspiration.

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Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Instructions
  1. Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
  2. Fry the rosemary, gently, in the olive oil until fragrant.
  3. Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
  4. Add the beans and a ladle of water, continue to cook for 10 minutes.
  5. Blend half the soup with a hand-held blender.
  6. Add 2-3 more ladles of water, and the pasta, cook until al dente.
  7. Serve with a drizzle of olive oil and some parmesan shavings.
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Healthy Family Flapjacks

These healthy flapjacks are perfect to make with, and nourish, little ones. Replacing refined sugar with natural fruit sugar and nut butter, they are packed with good nutrients. Made using wholegrain oats from Bob’s Red Mill, a firmly family oriented company, for a recipe to enjoy for years to come!

 

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Healthy Family Flapjacks
Course Baking
Servings
bars
Ingredients
  • 50 g dairy free butter plus extra for greasing
  • 2 tbsp Almond butter
  • 3 tbsp honey
  • 2 medium ripe bananas mashed
  • 1 medium apple grated
  • 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
  • 85 g dried apricot chopped
  • 100 g raisins
  • 100 ml apple juice
Course Baking
Servings
bars
Ingredients
  • 50 g dairy free butter plus extra for greasing
  • 2 tbsp Almond butter
  • 3 tbsp honey
  • 2 medium ripe bananas mashed
  • 1 medium apple grated
  • 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
  • 85 g dried apricot chopped
  • 100 g raisins
  • 100 ml apple juice
Instructions
  1. Heat oven to 160C. Grease a 20cm square tin. Prepare the ingredients.
  2. Heat the dairy free butter, almond butter and honey in a small pan until melted. Mash the banana, add the grated apple and 100ml apple juice, mix to combine with the butter mixture.
  3. Tip the oats and dried fruit into a large bowl. Pour in the combined banana and apple mixture and stir until everything is well combined.
  4. Tip into the tin and press with a spoon to compact the mixture.
  5. Bake for 45 mins until golden. Once cooled, slice into bars.
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Baked Camembert, Mushroom & Spinach Gnocchi

The colder weather made us crave comfort food with earthy flavours.

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Baked Camembert, Mushroom & Spinach Gnocchi
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 Whole Camembert baked
  • 250 g Portobello mushrooms
  • 500 g Le Veneziane Gnocchi
  • 6 sprigs Fresh rosemary
  • 3 tbsp Garlic infused olive oil
  • 2 handfuls Baby spinach
Instructions
  1. Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
  2. Wait 15 minutes (maybe have a cup of tea)
  3. Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
  4. Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
  5. In the gnocchi pan stir in two handfuls of baby spinach until wilted
  6. Add the mushrooms and scoop the inside of the camembert, stir well
  7. Serve immediately, perfect with a dry white wine
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Pecan Maple Overnight Oats

Think of it as a saintly version of Pecan Pie!

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Pecan Maple Overnight Oats
Bob's Red Mill rolled oats are seriously jumbo! They make the best overnight oats - soaked until soft, low GI, high Fibre, delicious!
Course Breakfast
Servings
Ingredients
  • 4 tbsp Bob's Red Mill Rolled Oats
  • 1 Handful Organic Raisins
  • 10 Large Pecans
  • 1 tsp Ground Cinnamon
  • 2 tbsp Best quality Maple Syrup
  • 4 tbsp Greek Yogurt or dairy free alternative
  • 50 ml milk or dairy free alternative
Course Breakfast
Servings
Ingredients
  • 4 tbsp Bob's Red Mill Rolled Oats
  • 1 Handful Organic Raisins
  • 10 Large Pecans
  • 1 tsp Ground Cinnamon
  • 2 tbsp Best quality Maple Syrup
  • 4 tbsp Greek Yogurt or dairy free alternative
  • 50 ml milk or dairy free alternative
Instructions
  1. Layer the oats, raisins, pecans, pour in the milk, then spoon on the yogurt and top with maple syrup. Leave overnight in the fridge.
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Pecan Pumpkin Muffins

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Pecan Pumpkin Muffins
A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake. These muffins are best eaten on the day of baking. You can freeze them (without the glaze).
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Instructions
  1. Combine all the dry ingredients, add the pumpkin puree.
  2. Add the wet ingredients.
  3. Mix until well combined.
  4. Place the mixture into 12 muffin cases. Top each with 3 pecans.
  5. Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
  6. Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
  7. Enjoy!
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Gluten and Dairy Free Lemon & Coconut Cupcakes

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Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Instructions
  1. Prepare the ingredients
  2. Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
  3. Spoon evenly into cup cake cases
  4. Bake at 180 degrees for 12-14mins until risen and golden brown
  5. Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
  6. Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
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Semper Buckwheat & Teff Loaf with Homemade Almond Butter

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Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
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Swedish Overnight Oat Pancakes

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Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don't have time to soak overnight, anything over 30 minutes is fine!
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Instructions
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!
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Berry Oaty Vegan Smoothie

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Berry Oaty Vegan Smoothie
Get your recommended daily dose of oat beta glucans in one quick & easy fix! It’s gluten free too (of course!) For this recipe you can use either Bob's Red Mill Rolled Oats or Semper Organic Oats.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 40 g Bob's Red Mill Rolled Oats
  • 250 ml Oat Milk We used Oatly
  • 1 handful Raspberries
  • 1 handful Blueberries
  • 1/2 medium Banana
  • 1/2 tbsp Chia seeds
  • 1 tsp Agave nectar sweeten to taste
Instructions
  1. Prep your ingredients.
  2. Add all ingredients to a blender.
  3. Whizz for 1 minute until smooth and serve!
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