Mouthwatering gluten free and free from recipes on Em's Blog

Em's Blog

Shelf of baking ingredients in jars

Coconut oil has become the new buzz word of 2016 but trust me when I say there is a good reason for this.

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Gluten free cake mix contents in a bowl

A simple yet extremely lemony gluten free loaf cake made using our Sponge Cake Mix.

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Gluten free Blackcurrant Flummery Pie

This gluten free Blackcurrant Flummery Pie is delicious and you can vary the topping according to what soft fruits you have.

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Saplings in Dorset meadow

It's now early August, the grounds here at our dedicated gluten free bakery are at their most verdant.

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Honeybuns Fruity Nut Bar pizza bases

Try adding delicious toppings to our Fruity Nut Bars for delicious sweet pizzas. 

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gluten free chocolate cookie vanilla ice cream sandwich

Cool off with these delicious Triple Chocolate Tinker cookie ice cream sarnies. 

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Team vegetable patch at Honeybuns

Looking for a bit of inspiration to spice up those summer salad recipes? This exotic grain will do the trick and it's naturally gluten free too...

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Squillionaire Sundae in glass

Our new vegan and gluten free Squillionaire is of course utterly decadent eaten on it's own.  

However, adding a bit of extra luxury to your ‘Squillionaire’ experience couldn’t be easier!

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Gluten free German apple cake from above

Having seen our gluten free community grow so significantly over the past few years, with increasing awareness about gluten as well as ‘free from’ products becoming readily available in our local supermarkets it was only a matter of time before other countries cottoned on. The traditional German diet is very wheat heavy, from their innumerable varieties of bread to their flour rich sweet treats like apple strudel or Bienenstich, both gloriously indulgent but ever so glutenous. So how are they managing to adjust to this new lifestyle that is becoming increasingly popular?

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Bill's the Cookbook review

We're lucky to have a well stocked recipe book shelf here at Honeybuns. We've been busy reading What Katie Ate at the Weekend, Kenko Kitchen, and Bill's The Cookbook and here we share our thoughts on them with you.

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Honeybuns gluten free Almond Moon slices

This is our gluten free take on the familiar British Bakewell tart. Instead of pastry we use our classic polenta shortbread base, packed with almonds. The Drunken cherry filling is strictly for grown-ups, and the topping is a simple frangipane with cherries stirred in. 

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Gluten free Spanish orange cake

Spain evokes feelings of scorching hot days and long walks on the beach with a slice of watermelon in each hand. The European Orange County had to be a part of our Gluten Free Abroad Edit as it is a nation full of variation. The culture in Spain differs throughout the country which is why I was so interested in seeing how they were embracing the gluten free wave that’s sweeping the globe. The north is often referred to as a warmer England, with its green landscapes covered in planes of trees and grass which are worlds away from the sandy tones that bring to mind when you think of the south of Spain.

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Almonds on board

If you’ll pardon our pun (we couldn’t help ourselves) but seriously nut butters are great. Now we’re not talking about the thick, creamy peanut butters that our American buddies are so fond of, but the real, ‘nut only’ butters that have been hitting the supermarket shelves recently.

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Honeybuns shelf of ingredients

Dates are steadily becoming a staple ingredient in our cooking pantry. We just keep falling more and more in love with them. For their flavour, their versatility and just how generally great they are.

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Squillionaire slices on tray

Gluten free millionaire shortbread upgraded to squillionaire status

Gluten free millionaire shortbread is a classic of the British biscuit tin. An upgrade to Squillionaire status is assured by the inclusion of chunks of chocolate as well as a layer of smooth, shiny dark chocolate.

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rawsome vegan cooking book

Our review of a selection of books from our book shelf.

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Holidaycottages.co.uk are a leading UK holiday company based in the South West, with over 2,000 properties dotted across the UK. They recently held a foodie break for food bloggers and we were excited to supply them with boxes of lovely cakes for the event.

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Teddy the Cockerel in garden

Early spring is well underway here at Naish Farm. New life is bursting out everywhere, so it very sad to relay to you the passing of our Cockerel Teddy.

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Dead grass in wheelbarrow

One of the lovely things about working at Honeybuns is that the team are encouraged to get involved in other activities here at Naish Farm that interest them. Barry, one of our full-time bakers, has been helping out over the last years on our Bee Green activities. Here's a little taster of what he's been doing over the past month...  

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Cranberry, pecan and maple syrup flapjacks on plate

These gluten free flapjacks are generously laden with pecans, and the maple syrup marries really well with both the pecans and the cranberries. It really is worth going to the effort of toasting the pecans.

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Gluten free Custard Creams in bowl

We do love the classic British custard creams. Here, we’ve reinterpreted them in fabulous gluten-free form.

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Gluten free pancakes with cream and banana

Gluten free pancakes made using our Cornbread Mix.

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Gluten free Snowy Hills on tea towel

As I write these recipes I realise how many of our cakes are inspired by rambles in the countryside. These gluten free lemon and ginger slices feature our signature layering of textures and flavours. The ginger in this is really quite subtle and not at all harsh.   

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Homemade bird feeders on ledge

At Honeybuns we often have ingredients which, for one reason or another, can’t be used in the bakery. They might be too close to a sell by date or they might have been slightly damaged in transit. Happily, such wastage can be given to our thriving bird community.

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We’d like to thank you for visiting and supporting our Bee Shack Café. We have been carefully considering the future of the Bee Shack for some time. It’s with some sadness that we’ve concluded that we need to simplify things a little in 2016.

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