Gluten Free Almond and Jam Thumbprint Bites

Now, don’t get over excited….2 posts inside a week!!!

There is no other reason than the fact that these went down a storm and the four of us devoured the lot within 24 hours…….they needed to be shared with the world.

GF Almond & Jam Thumbprint BitesI also initially trialled a recipe for this a couple of weeks ago and its proved pretty popular on Instagram. So I thought I’d give it another go and make them even better 🙂 And just ahead of the school holidays in the UK, it’s also a very quick and fun recipe to put together with the children. My eldest enjoyed rolling these into balls and popping in the jam…Noah just loved eating them.

Gluten Free Almond & Jam Thumbprint Bites

175g soft butter

50g caster sugar

50g Demerara sugar

2 egg yolks

2 teaspoons of almond essence

280g gluten free plain flour – I use Dove Farm

60g Ground Almonds

60g chopped Glace cherries

150g jam – I actually used Mrs Darlington’s – Summer Fruits Jam – a current favourite

Preheat the oven to Gas 5 / 180c and line 2 baking sheets with greaseproof. This will make 24 ‘Bites’

Cream the butter with the sugars until light and fluffy, then beat in the egg yolks and essence. Gently mix in the flour, almonds and cherries. Mix well until all the ingredients are bound together and you get a large dough.

Gluten Free Almond & Jam Bites

Divide this into 24 balls, roughly the size of a large walnut and place onto the 2 trays. Gently press a thumb into the middle of each ball to create a hollow. At the same time, you are also flattening them, which is fine. Into these, place about half a teaspoon of your preferred flavoured jam – raspberry would also work well.

Bake one tray at a time in the oven (you could put the other tray in the fridge) on the middle shelf for about 11  minutes, they’ll bronze nicely.  Once cooked put the other tray in and repeat.. Leave to cool and then eat…. They are great cool, but rather nice still warm…ummmm


Gluten Free Treacle Tart

Back again…apologies for a slight delay in proceeding, it’s been a bit hectic, everyday life just takes over. But baking is never too far from my mind.,

Now although this might not be one for Noah it’s certainly a great choice for anyone. Whether it’s gluten free or not, it tastes great! Rich and rather creamy……

Gluten free treacle tart

It’s a recipe that’s been converted from one that was written by cook book author Maguerite Patten, from her book ‘Best British Dishes’. Although the printed recipe did need some additions as it wasn’t big enough for the stated flan size. It’s actual name is Norfolk Treacle Tart. Having made the version with breadcrumbs before, gluten free bread though is a taste a gluten eater will not take to easily….

You’ll need an 8″ fluted, loose bottom flan dish and baking beans.

Preheat the oven to Gas 5, 180c

Make the gluten free pastry;

200g Gluten free plain flour ( I use Dove Farm )

100g diced butter

2 egg yolks

1 tablespoon of icing sugar

milk to bind

Either by hand or a food mixer, mix the butter and flour too breadcrumbs, stir in the icing sugar and yolks and a little milk if required to make into a dough. Cover with cling film and pop in the fridge for about half an hour.

Remove the pastry dough from the fridge and roll our to fit the flan dish.  Bake the pastry blind. Cover the base of the pasty with greaseproof and cover then with the baking beans and bake in the oven for 15 minutes.

Remove from the oven once baked and then remove the greaseproof and the beans and make the filling. Turn the oven down to Gas 3, 160c

4 egg yolks

6 tablespoon double cream

12 tablespoons of treacle/golden syrup

4 tablespoons of lemon juice

Add all of the above ingredients into a bowl and whisk together until well blended.

Pour into the baked pastry case and return to the cooled oven and bake for 25 – 30 minutes. It’s done when the filling has set with a little wobble. Leave to cool before cutting and sampling – it’ll be rather hot.

I served this nice and cold on a summer’s day with a dollop of double cream…….

Gluten Free Bubble Gum Cupcakes

Its been a while.

The mum and dad taxi service has been pretty hectic over the past couple of weeks since returning from our holiday. Our eldest has been doing a few dance exams with mock trials beforehand and Noah, the busy socialite that he is, has had many birthday parties. Of which one lovely mum actually baked Noah his own gluten free cake!! Progress at last. Needless to say I was very thankful.

Baking hasn’t ceased though, as you will see from the social media time lines.  But trying to ‘pen’ a blog post has proved a little tricky. I guess like most, there are times when you hit a wall, words don’t seem to flow. But cake will always provide the inspiration 🙂

gluten free independence day cupcakes

These little cupcakes were just for a bit of fun.  Clearly inspired from the fact that today is July 4th American Independence Day. A lot of red, white and blue from our friends across the ‘pond’.

I made these fairly quickly – time was not on my side, it just goes to show that baking needn’t take all day 🙂  – and used the all-in-one method of mixing.

Pre-heat the oven to 170c

Line a 12 hole muffin tray with muffin cases and then make the mix.

150g Gluten Free Self Raising Flour – Dove Farm

150g soft butter

140g caster sugar

3 eggs – large

Drop of Blue Colouring –  I used Rainbow Dust

1/2 tsp baking powder

10 drops of Foodie Flavours Bubble Gum flavouring

Mix these ingredients all together until mixed well. I used a table top food mixer with a  beater for about 4 minutes on number 7.

Spoon into the cupcake cases and bake for about 20 minutes, 170c. Test with a skewer and if it comes out clean, they are done.

Leave to cool before icing

200g (approx.) icing sugar to finish, plus Rainbow Dust – Red and Blue ProGel colouring

gluten free bubble gum cupcakes

I used a plain water (glace) icing to top these as it’s a favourite with Noah and a pleasant surprise for when he and his sister come home from school later. So firstly dissolve 120g of icing sugar, with a little warm water until you have a thick paste. If you add too much water just add a little more icing sugar until you have a thick paste. I used Tala disposable piping bags to pipe on top of the cupcakes for a more even distribution of the icing. But you could just spoon it on 🙂   Then take roughly half of the remaining icing to make some red coloured icing and make as with the plain icing, Then pipe this over as the photo.  Then make the blue icing and pipe in the opposite direction.


Happy July 4th to all my American readers from across the world. Thanks for reading.