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Tips & Tricks Archive col 3

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! 

Yellow courgette, red pepper and butternut squash on display in a wooden tray

Friendly Butternut Squash Lasagne

As a great gluten free and vegan friendly alternative to lasagne sheets, use thin slices of butternut squash. If you have one, a mandoline will help slice the squash thinly. Simply use as you would regular lasagne - layering with bolognese and cheese sauce and finishing with handfuls of grated cheddar. Bake in the oven until cooked through, golden and bubbling.

Bushy green rosemary next to a well worn red brick pathway

Guilt Free Sweet Potato Chips

The sweet potato is the perfect alternative to its carbohydrate rich cousin.  Cut them up into thin, pencil width slices after peeling, coat in vegetable oil and set the oven to 200°C / 400°F / Gas 6. Place on a large baking tray and sprinkle with flaked sea salt and a few sprigs of fresh rosemary and cook for approx. 25-30 mins or until brown and crispy. Enjoy while hot. 

mince pie icecream

Festive Mince Pie Ice Cream

We’re all guilty of misjudging how many mince pies (why not try our gluten free mince pie recipe) we can eat over the festive season, and it’s not uncommon to find some leftover in the cake tin come January. Rather than let them go to waste, they can easily be turned into delicious mince pie ice cream.

Simply take a tub of your favourite vanilla ice cream (we like Jude’s) or dairy-free alternative from your freezer and leave to soften slightly (but don’t allow to thaw). Crumble up the mince pies and stir them through the ice cream until well mixed. Then just pop back into the freezer to firm up and eat as and when desired! This also works brilliantly with leftover Christmas pudding.

Roasted plums on a well worn chopping board, with star anise and a vintage dish with crumble in it
Spiced Crumble

We love a good twist on an old English favourite here at Honeybuns. One of our favourite flavour combinations we’ve tried has been star anise and plums roasted together and topped with a gluten free crumble mix. Simply heavenly, especially with a scoop of vanilla ice cream. You can find our classic Apple & Blackberry Crumble recipe or Rhubarb Crumble Pots on Em's Blog.

Fresh blackberries in a vintage plastic orange collinder

Blackberry Syrup

Blackberries are a fruit we just can’t seem to get enough of in the late summer, probably because they are only around for such a short amount of time. Making blackberry syrup is always our ‘go to’ late summer past time as this means we can reap the berry benefits even after the season is over. Mix 300g of blackberries (washed) with 250ml of water, 1 tbsp lemon juice and 225 grams of sugar. Bring this mix to a boil and boil for 2 mins, then simmer until a syrupy consistency is reached. Place in sterilized jars and use over pancakes, yoghurt and ice cream all year round. 

For other blackberry inspired free-from recipes, take a look at our Blackberry CoulisFruit ChamFruit Leathers and No Bake Blackberry Cheesecake.

Close up of a clump of ripe and unripe blackberries on a branch with green leaves in background

Autumnal Eton Mess

To make a speedy version, simply load your shop bought gluten free meringue nest with crème fraiche, blackberries and toasted hazelnuts. To toast the nuts pop in a pre-heated oven at 200°C / 400°F / Gas 6 for 4-5 mins.

You can drizzle with this delicious blackberry coulis.

Homemade jam in jar with label tied around neck

Jammy Flapjacks

We all love a good flapjack from time to time, or all the time, we’re not here to judge. Sometimes I’m not in the mood to entertain seeds and dried fruits with my syrupy oats, instead we recommend adding your favourite jam or fruit puree to the bake. Once you’ve made the oat mix, divide in two and put on half in the baking tray and flatten out. Then layer a generous couple of dollops of jam on top of this and sandwich the other flapjack oat mix on top of the jam layer. Delicious and ever so slightly nutritious.

For all natural cane sugar-free jam we can recommend St. Dalfour. We sell delicious flapjacks in our online shop too.

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