Category Archives: Free from

Gluten and Wheat free pastry ~ which melts in the mouth

gluten free pastry

The addition of the egg, creates a much tastier pastry as without it, gluten free pastry can be like dog biscuits. Also, using self raising flour makes it light and melt-in-the-mouth consistency

Swiss Roll recipe ~ Free from Dairy, Wheat, Corn & Sugar

This is just as delicious as any swiss roll I’ve tasted and is pretty easy to make. You could also use the mixture for fatless fairy cakes, or a fatless sponge cake which you could fill with cream and jam if you’re not dairy intolerant.

If you fill with sugar free jam (diabetic jam) then it is only 12 Syns for the whole swiss roll.

Or, fill with jam and my dairy free buttercream-like icing.

Low Carb Muffins, free from dairy, wheat, gluten & Sugar

These Muffins are mouth wateringly good and you won’t believe you’re not eating something very fattening. You can add your own flavourings but be careful they’re not full of sugar.

This recipe is so simple, yet so delicious. You can just mix all the ingredients together in one go and you don’t  have to beat it for ages.

Marble Carob Fingers – Low Carb and Free from wheat, dairy, gluten

carob marble slicesThese are rather tasty but also low in carbohydrates. I made them in a small foil baking tray from Waitrose. But you can use any small baking tray you have to hand (Approx 6 x 5″)

You need half the mixture of the reduced carb sponge cake

Mix 2 tspns carob powder to a paste with warm water. Then stir it into the cake mixture to make it look marbled. Spoon it into the baking tray.

Reduced Carb Sponge Cake ~ Also free from Dairy, Wheat, Corn and Dairy

reduced sugar cake

IMG_9805This whole cake has a total Carbohydrate value of 80 grams.

If you follow Aunty Lils Unit Counting Diet, a portion (1/8) will count as 2.5 units.

I find it’s best cooked in loose bottomed non stick sandwich tins approx 8″ diameter. But you can use any cake tin you like, just bake until it feels fairly firm on top. When you touch it gently with your finger, it should spring back.

This is a great cake for people who can’t have wheat flour because cakes made from things like rice flour have more of a powdery or dry texture. But the addition of almonds makes it more moist like a ‘proper’ sponge cake.