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 These breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg!
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 Do you already know what you'll be baking this Easter? How about this delicious simnel cake?
It's fruity and spicy with two luscious home-made marzipan layers – without of course forgetting the 11 oval marzipan balls that give the cake its characteristic look. Read more...  These drop scones are a great alternative to traditional pancakes. They're quick to make and they’re so delicious they will disappear quickly, too! Read more...
 When you have pears that are not fully ripe, this is the perfect dessert to make: the pears will turn soft as they are poached and become lovely and juicy. Top them with some smooth mint chocolate sauce and you’ll have a wonderful, yet super-easy-to-make, dessert. Read more…
 Gingerbread house made by Lucy (6), Eleanor (10) and Felix (12). Isn't it gorgeous? I received this photo from Lucy, Eleanor and Felix from Devon, UK. This is the gingerbread house they made on Christmas Eve. They used the No Naughties' recipe as a starting point, but put the sugar and gluten back in as they don't need to avoid them. Isn't this house just charming? I certainly think so!
 Biscotti are twice-baked dry biscuits from Italy. They are a great snack with your afternoon or morning coffee/tea.
This recipe is from my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast. Read more…  As children, my brother and I used to make a gingerbread house every Christmas. It was always so much fun. This recipe is originally from my mum and I have adapted it to suit gluten- and sugar-free diets. Read more...
 These mocca cups melt in your mouth. They’re chocolatey and creamy with a gentle coffee flavour. And they are ever so moreish. Read more...
 The sweetness and earthiness of pumpkin coupled with the zing of rhubarb is just wonderful in these muffins. They also have a streusel topping which makes them look attractive and adds extra texture. Read more...
 I made some yummy chocolate squares this week. Tucking into some soft chocolate sponge topped with luscious chocolate spread has to be the ideal way to celebrate the National Chocolate Week – or any week for that matter... Read more...
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