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Here are some of our favourite free-from tips and tricks. You can find our previous tips and tricks  here.

Soft baked chocolatey oat flapjack broken in half with its lovely texture on view

Vegan Banana Split

For a yummy summer pudding, peel a banana and slice it lengthways. Pop the slices into a bowl and top with generous scoops of your favourite vegan ice cream, then drizzle over some melted dark chocolate (check to make sure it’s vegan friendly) and a crumbled up Oaty Coconut Bar with Dark Chocolate. Add a scattering of desiccated coconut to make it extra tropical, then tuck in and enjoy!

collection of orange pansies planted in a vintage metal container

Crystallised Flowers

Crystallised flowers are a gorgeous and natural way to beautify sponge cakes and cupcakes. All you need are some edible flowers (pansies, violas and violets are all good), an egg white and a small bowl of caster sugar. Briefly whisk the egg white and then use a small paintbrush to gently coat the petals, before sprinkling with sugar (shake off any excess). Leave the flowers to dry on parchment paper for approximately 24 hours before using.

Vintage metal feeding trough filled with mint growing, a mix of chocolate mint and peppermint

Mint Pesto

Grab a handful of fresh mint and another of parsley, put into a food processor along with two garlic cloves, the juice of half a lemon and 100g of pistachios. Grate 30g of parmesan cheese and 120 ml olive oil into the food processor too, blitz until smooth and forms a pesto like paste.  Enjoy on pasta and pizza, Italian style living with a twist! 

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