Gluten Free Mini Egg Blondies

 

I have been trying to perfect this recipe for so long and I finally feel like I have got there! These mini egg blondies are delicious, I can promise you that! I absolutely love the taste of them and when you crack open one of the mini eggs the chocolate just melts out, dreamy! I hope you enjoy!

Ingredients:

1) 250g butter (melted)

2) 125g golden caster sugar

3) 125g of light brown sugar

4) 2 eggs

5) 1/2tbsp of xanthan gum

6) 290g plain gluten free flour

7) 1 tsp of vanilla extract

8) 2 x bags of Cadbury's mini eggs

Method:

1) Firstly, melt your butter in the microwave, check it every few seconds and keep stirring until it's all melted

2) Next, mix together your melted butter and both types of sugar in a bowl, mix in well

3) Then, add in your two eggs and vanilla extract, mix well

4) Next, add your flour to the mixture (I sieve the flour into the bowl so there are no lumps) with the xanthan gum and crushed mini eggs. (The way I crush my mini eggs is putting them into a sandwich bag & sealing, then bashing with whatever you have really i.e. a rolling pin!)

5) Finally, add your mixture to your baking tin and bake in the oven for 25 minutes on 160 degrees fan or gas mark 4.

6) When your blondies are baked, sprinkle over some more mini eggs crushed and hole, put back in for another 30 seconds and take out.

7) Finally, cut into slices and serve!

I hope you enjoy and if you do make my mini egg blondies don't forget to tag me in your photos!

Danielle x

Gluten Free Crispy Chilli Beef

 

Ingredients:

You will need:

1. 2 sirloin steaks (or whichever steak you prefer!) - this is for two people, so if you are cooking for more you will need more steak!

2. Cornflour

3. 1 Egg

4. 1 onion (chopped)

5. 1 pepper (I used red but use whichever you prefer! Chopped)

6. 1 Spring onion (chopped)

For the marinade:

7. 1 tbsp of gluten free soy sauce

8. 1tsp of ginger paste

9. 1tsp of garlic paste

10. 1/2 tea spoon of sugar

11. Salt & Pepper (couple pinches of)

For the sauce:

12. 4tbsp of gluten free sweet chilli sauce

13. 2tbsp of gluten free soy sauce

14. 1tsp of rice vinegar

15. 3 tbsp of gluten free tomato ketchup

16. Pinch of salt

Method:

1. Firstly, cut your steak into thin strips (don't worry if they are not all even!)

2. Next, put your steak strips into a bowl and put together your marinade - once put together, mix your marinade and the steak strips together and marinate in the fridge for 20 minutes.

3. Then, in a bowl mix all of your sauce ingredients together and set aside.

4. Get your egg and crack into the bowl with the marinated strips and mix well.

5. Next, get a large dish and pour some of your cornflour in - probably about 5 mugs worth. Put your beef strips onto the cornflour and mix in well, once mixed in, use your hands so you know it's all coated. Make sure all of the strips are separated also so they are not clunked together.

6. Next, heat your oil in your pan - I would recommend using quite a deep pan for this, I use a wok as you want to put a good amount of oil in to cover your beef strips. Heat the oil for a minute or so and you can drop a tiny bit of the flour mixture in to see if it sizzles - if it sizzles well you know that its hot enough.

7. Next, fry your beef strips in the hot oil for 3 minutes, ensuring you turn every so often to make sure its all cooking well.

8. Once cooked, put your strips onto some strips of kitchen roll just to dry the excess oil off.

9. Next, heat up your oil again and add in your chopped onion & chopped pepper to fry. After a couple of minutes, add in your beef strips and stir well, fry on a low heat for another minute.

10. Once all mixed in well and your onions & peppers are soft, add in your sauce mixture with your spring onion and mix well. Cook on a medium heat for a couple of minutes.

11. Finally, take off the heat and serve! 

Hope you enjoy and if you do make this recipe, please tag me in your photographs! 😁

Danielle x

Gluten Free Scotch Eggs

 

My new and improved Scotch Egg recipe is here! Honestly, it's not often I am impressed with my baking first time round but I am soooo happy with these, they are literally perfect and so delicious. With a golden crumb and a soft egg in the middle, they go perfectly with caramelised onion chutney on the side *drool*

Lets get into the recipe!

You will need:

1. 6 x gluten free sausages (I used Aldi's own Lincolnshire sausages)
2. 6 x medium eggs (4 for the scotch eggs and 2 for whisking)
3. Gluten free plain flour (I like to use Doves Farm)
4. Gluten free breadcrumbs (I used Asda's packet breadcrumbs)
5. Spices: paprika, chilli powder & oregano
6. Vegetable oil

Method:

1. Boil your eggs in a pan for 8 minutes
2. Once they have boiled, put them into a bowl of cold water to cool for 10 minutes
3. Next, skin your sausages, tear them apart and roll into a large ball
4. Your eggs should be cooled by now so take the shells off and put them aside; Tip - roll the egg with the shell on the counter and the shell cracks easily!
5. Once rolled up and all merged together, separate the sausage mixture into 4 equal balls
6. You will need to get 3 separate bowls next; one needs the 2 eggs (lightly whisked), another needs the gluten free flour (I used about 150g) and the other the gluten free breadcrumbs.
7. In the breadcrumbs bowl, mix in 2 tea spoons of paprika, 1/2 tea spoon of chilli powder and 1 tea spoon of oregano - mix well.
8. Next, get one of your eggs and wrap one of the sausage mixture balls around the egg, making sure it is all covered; do this with every egg.
9. Then, take your egg with the sausage wrapped around it, roll it in the flour bowl so it's all covered, then in the egg (wait for the excess to drip off), then roll in your breadcrumbs, making sure it's all covered. Do this with all 4.
10. I used my air fryer to cook mine but they will work in the oven if you do not have an air fryer. If you have an air fryer, place them in the basket and drizzle a bit of vegetable oil over them, give them a bit of a shake so the oil covers them - then cook them at 200 degrees for 20 minutes (flipping over half way through) keep checking them every few minutes but they will get nice and golden! If you use an oven I would do them on the same temperature for the same time.
11. Finally, serve! I put a side of caramelised onion chutney with mine - works so well together!

Enjoy!

Danielle x

Christmas fudge cookies

 

Christmas chocolatey fudgey cookies.. I mean what more could you want! These are so delicious, they have a fudge brownie like centre with a crunch on top. Full recipe below, I hope you enjoy!

Ingredients:

- 190g caster sugar

- 60g cocoa powder

- 70ml vegetable oil

- icing sugar

- 180g plain gluten free flour

- 2 medium eggs

- 1 1/2 tea spoon of baking powder

Method:

1) Firstly in one bowl, mix together your caster sugar, oil and cocoa powder, so it creates a nice mixture.

2) Then, add your two eggs in and mix together well.

3) In another bowl, mix together your flour and baking powder and then add to the sugar and cocoa mixture. Make sure you mix in well and refrigerate for one hour and a half.

3) Pre-heat your oven to 170 degrees fan/ gas mark 5.

4) Whilst your oven is preheating, sieve your icing sugar into a bowl and roll your cocoa mixture into small balls.

5) One by one, roll your mixture into small balls and dip into your icing sugar mixture, making sure the ball is covered in icing sugar.

6) Once you have done them, add onto a grease proofed baking tray and bake for 15 minutes until there is a slight crunch on top.

7) Then, serve! 😁

Gluten Free Prawn Pasta

 

My prawn pasta is the perfect mid-week lunch or dinner. With few ingredients and only taking around 15 minutes to cook, it's perfect for any pasta lovers out there! If you do like spice, you can add more spice to it to make a spicy prawn pasta!

Ingredients:

1) bag of raw prawns (I usually buy mine from Aldi's frozen section)

2) half a large tomato

3) handful of chopped spring onion

4) couple of handfuls of gluten free pasta

5) spices: chilli powder & cajun seasoning

6) salt & pepper

7) 1/3 mug of milk

8) pinch of parsley

9) small knob of butter

Method:

1) Firstly, put your pasta on the boil for 10-12 minutes (whichever time is specified on the packet)

2) Next, chop up your tomato and your spring onion and set aside

3) Then, melt your butter in a large pan and add your prawns to cook - cook for the time specified on the pack.

4) Once cooked, add your tomatoes into the pan to cook for a couple of minutes

5) Next, add in your spring onion, spices, salt and pepper and milk. Mix thoroughly and leave to simmer for a couple of minutes (this is where you can judge the spicy-ness level as you can add more spices if you like it hot!)

6) Then, add your handful of parsley and your cooked pasta to the mixture and mix in well.

7) Serve!

I hope you enjoy my prawn pasta recipe and if you do decide to make this, please tag me in your photos! 😊

Danielle x

Gluten Free Pesto, Tomato & Mozzarella Tart

 

This is my gluten free pesto, tomato and mozzarella tart, it's like summer in a tart 😄 these are pretty much all my favourite toppings of a pizza in one tart (except from chicken!) It's a really quick and easy lunch idea, and you can refrigerate it to have for lunch another day, or just have it as a snack!

Ingredients:

1) gluten free puff pastry (I used the jus rol puff pastry, but I have used asda's own before which is also good)

2) Jar of green pesto

3) Handful of cherry tomatoes

4) 1 bag of mozzarella cheese (in water)

Method:

1) Firstly, lay your puff pastry out on a baking tray

2) Next, use a teaspoon and spread your green pesto all over the pastry (as much as you like depending on how much you love pesto!) leaving a slight gap at the edges of the pastry

3) Chop your cherry tomatoes in halves and sprinkle over the pastry

4) Then, chop your mozzarella into small quarters and sprinkle this over also

5) Roll the edges slightly so it forms a tart shape (like in the photo above)

6) Finally, place your tart in the oven at 180 degrees (fan) for 17 minutes

Click on the link below to see exactly how I made the pesto tart:

https://vm.tiktok.com/ZSXn6Xjq/ 

Hope you enjoy! If you do give my pesto tart a go, don't forget to tag me in your photos! 😁

Danielle x

Gnawbles Cheesecake

 

* This post was originally an AD for Creative Nature. You can of course use my cheesecake recipe and add anything you like to it, it's adaptable! 

Cheesecake has to be one of my favourite desserts. This cheesecake is also no bake, so you simply just have to leave it to set in the fridge then it's done!

Ingredients:

1) 20cm springform tin

2) 200g chocolate digestives (you can use normal gf digestives if you prefer)

3) 80g unsalted butter

4) 300ml double cream

5) 2tsp vanilla extract

6) 100g icing sugar

7) 400g soft cream cheese

8) I added 3 bags of creative nature gnawbles to mine but again, you can use whatever you like in yours.

Method:

1) Firstly, crush your digestive biscuits in either a sealed sandwich bag or if you do not have any sandwich bags, crush in a large mixing bowl

2) Then, melt your butter in the microwave (make sure you keep mixing) and then add this to the biscuit mixture (mix thoroughly)

3) Next, add your biscuit mixture to your tin and press down so it is all even (I use the back of a table spoon to do this)

4) Then, mix in a bowl your soft cheese, icing sugar & vanilla extract.

5) In a separate bowl, whisk your cream (add a small amount of icing sugar to your mixture to help it whisk) and once this is all whisked together add it to your soft cheese mixture.

6) Next, if you have gnawbles or your whichever addition to your cheesecake you are adding, crush two bags of gnawbles like you did with the biscuits and fold this into the mixture.

7) Once it is all mixed, add this on top of your biscuit base and flatten out so it is all even.

8) Then, refrigerate in the fridge either overnight, or if you do not have time to leave it over night, refrigerate for at least 6-7 hours.

9) Finally, once refrigerated add your toppings onto your cheesecake, in mine I added my 3rd bag of gnawbles as decoration.

Hope you enjoy and if you do make my cheesecake recipe, don't forget to tag me in your photos! 😊

Danielle x

Gluten Free Spaghetti Carbonara

Spaghetti Carbonara has to be one of my favourite pasta dishes - if you follow me on Instagram you probably know that I eat a lot of pasta! 😄  maybe it's because I have Italian blood.. or it's just one of the best foods out there!

This recipe is a lovely creamy gluten free carbonara, incredibly tasty and doesn't take too long to make! I hope you enjoy 😊

Ingredients:

1. 1 medium egg
2. Mushrooms (optional) - I don't use mushrooms in mine because my boyfriend hates them! 😊
3. Bacon lardons (I use unsalted)
4. 1 teaspoon of garlic (I use very lazy chopped garlic as it's already ready made to use)
5. Pinch of black pepper
6. 50g parmesan cheese (a lot of the time I cannot actually pick up Parmesan, so an alternative that I use is Parmigiano Reggiano which you can pick up in supermarkets)
7. Gluten free spaghetti (let's be honest, who actually measures spaghetti? I just have a guess and put it in the pan - this recipe is to feed two people so if you are feeding more people just use what you would usually use)

Method:

1. Firstly, boil your spaghetti for the time that it states on your packet (usually between 8 and 10 minutes)

2. Next, fry your bacon lardons together with your chopped garlic (usually cooks in about 4-6 minutes but again just check the time on your packet) If you are adding mushrooms to the dish you can fry these along with the bacon lardons. I would also use quite a big pan for this as you are going to add everything to this pan.

3. Whilst that's all cooking - mix together in a jug 1 egg and your 50g of grated parmesan. Add a pinch of black pepper to the mix.

4. Next once your spaghetti and bacon lardons are cooked - drain your spaghetti but leave a bit of the starchy water which will help everything bind together. 

5. Then, add your spaghetti into the pan with the bacon lardons and give it a good stir (you want to put your hob on a really low heat for this part)

6. Once it's all stirred in, then add your cheesy egg mixture to the pan - give it a good stir and just have it on a low heat for a minute/ minute and a half just so all the mixture cooks.

7. Once it's all mixed in really well and cooked for a minute, serve!

I hope you enjoy and if you do decide to make this, please tag me on your social media 😊 p.s my homemade garlic bread would go perfectly with this dish! If you fancy making my garlic bread with this, head over to my pasta bake recipe 😁

Danielle x

Chicken Pesto Tray Bake

This chicken pesto tray bake is not only the ultimate comfort meal but is packed full of flavour. The juices from the chicken compliment the green pesto so well and it is delicious!

I created this recipe using mainly ingredients from the new Morrison's gluten free food box which was kindly gifted to me.

Like all the recipes I have, I try to make things as easy as possible for you guys, so I hope you find this quick and easy like I did.

Ingredients:

• 2 chicken breasts
• 7 baby potatoes
• 4 carrots
• 1 red onion
• Olive oil
• Green pesto

The above ingredients totally depend on how many people you are cooking for - this was enough for 2 people. The carrots that I used also were quite small carrots, they were from Morrison's wonky vegetable range.

Method:

1. Firstly, pre-heat your oven to 190 degrees.
2. Then you need to prepare your vegetables - chop the baby potatoes into quarters, peel and chop your carrots into small chunks and then peel your red onion and chop into large chunks.
3. Next, place your vegetables into your baking tray and drizzle over with some olive oil. Then place them in the oven for 15 minutes.
4. Once the 15 minutes is over, give your vegetables a nice stir and create some space in the middle of your tray for your chicken breasts. Then cook your chicken breasts with the vegetables for 35 minutes (totally depending on what it says on your chicken breast packet, but mine said 35 minutes and to cook at 200 degrees, so I upped my temperature to 200 degrees) With about half way to go, flip your chicken breasts so they cook nicely on both sides.
5. Next, when there is about 7 minutes to go, put your red onion on the baking tray with your chicken and vegetables. 
6. Finally, once your 35 minutes is over, spread your pesto over your chicken and mix in with your vegetables. Give this another 3 minutes in the oven.
7. Once thats all cooked, serve! 

I hope you enjoy making this as much as I did! 😊

If you do decide to make this dish, please tag me on your social media!

Danielle x

Gluten Free Chocolate Chip Cookies

I have been craving chocolate chip cookies so much during lockdown! So I decided to buy some ingredients on my shop to have a go! Hopefully you have some of these ingredients in your cupboard/fridge already if you bake often, I tried to make the cookies with the simplest ingredients as possible! I hope you enjoy them as much as I did 😊

Ingredients:

1. 100g melted butter
2. 1/2 a teaspoon of xanthan gum
3. 1 teaspoon of baking powder
4. 80g caster sugar
5. 1 medium egg
6. 2 teaspoons of vanilla extract
7. 320g gluten free plain flour
8. 100g milk chocolate chips

Method:

1. Firstly, mix together your melted butter, caster sugar, 1 medium egg and vanilla extract
2. Once all mixed in, then mix in your flour, xanthan gum and baking powder.
3. This will then form a sticky dough - once all mixed in, then mix in your chocolate chips
4. Once all your dough is mixed together, put some cling film over the bowl and refrigerate for 1 hour
5. Next, once your dough has been refrigerated, place 6 small balls (depending on how big your baking tray is) onto a grease proof paper lined baking tray and flatten them slightly so they will create a cookie shape.
6. Then, bake your cookies in the oven for 15 minutes on 190 degrees celcius. If you like really soft cookies then I would bake for about 13 minutes. 15 minutes creates still a soft cookie but slightly harder top which I personally prefer!

And there you have it! Gluten free chocolate chip cookies - enjoy with a glass of milk!

Don't forget to tag me in your posts on social media if you do make these 😊

Danielle x

Cheesy Pasta Bake with Chicken & Bacon

*Original post on Instagram is an ad

This dish is the ultimate cheesy chicken & bacon pasta bake, I promise you! It's the perfect home comfort, warming meal and it's great if you have a family or even cooking for just two people like I did. It is also really easy to make, taking around 45 minutes in total. The good thing about it is that we had left overs for both of us for lunch the next day😊

Ingredients for the Pasta Bake:

1. Pasta - I used the M&S Penne Pasta for mine but of course you can use whichever types of pasta you prefer. I used around 3/4 of a bag for my dish for two people but if you are feeding a family you will probably need to use a full bag.
2. 1 pack of diced chicken breasts - I bought mine from Aldi but if you do not have diced chicken breasts, I would recommend using around 3 and chop them up into chunks.
3. 1 table spoon of tomato puree
4. 1 large onion
5. 1 red pepper & 1 yellow pepper
6. 1 tin of chopped tomatoes
7. 3 x rashers of bacon
8. 100g cheddar cheese
9. 100g mozzarella cheese
10. 2 tea spoons of very lazy chopped garlic
11. 1 teaspoon of oregano
12. 1 teaspoon of thyme
13. 100g spinach
14. Small handful of chopped parsley
15. 100ml of double cream
16. Olive Oil

Ingredients for the garlic bread:

1. 1 pack of made without wheat sourdough thins from M&S
2. 'Very Lazy' chopped garlic - you can crush a couple of cloves of garlic up if you do not have the very lazy chopped garlic
3. Handful of mozzarella cheese
4. 100g of butter

Method for the Pasta Bake:

1. Firstly, fry your 3 rashers of bacon in some olive oil until they are cooked. Then, chop them up into small pieces and set aside.
2. Secondly, start cooking your pasta on the hob and pre-heat your oven to 190 degrees celsius.
3. Next, I used quite a big wok pan for this which I would recommend as you are going to put a lot into the pan. Cook the chicken for around 5 minutes in the pan.
4. Then, add your onion and cook for around another 3 minutes until the onion is slightly soft. Once the onion is slightly soft, then add your chopped up peppers, your tomato puree, add some salt and pepper for seasoning and then your herbs (thyme & oregano) 
5. Next, once you have cooked them for another 3 minutes, add in your tinned chopped tomatoes, cream and your spinach. Make sure to have the heat not too high, just around a medium heat.
6. Cook for around another couple of minutes on your medium heat, then you can add in your cooked pasta and your cooked chopped-up bacon. Leave to cook for a couple of minutes and make sure everything is really mixed in together.
7. Once everything is mixed in together and you have cooked it for a couple of minutes - transfer everything into a baking dish. I used a glass baking dish for mine that was quite deep, but you can use anything that you would usually use for a dish like this.
8. Then, top the mixture with your mozzarella and cheddar cheese.
9. Next, bake in the oven for 20 minutes until the cheese turns golden.
10. When cooked, remove the bake from the oven and top with a handful of chopped parsley.

Method for the garlic bread:

This can be done whilst your pasta bake is cooking in the oven.

1. Lay 4 of the sandwich thins (that are split in half) on a baking tray (I used 4 so there was two each for us, but if you are cooking for more, then use more sandwich thins)
2. Next, in a bowl mix together about 100g of butter, a handful of mozzarella cheese and 3 tea spoons of the chopped garlic. 
3. Once all mixed and soft, then spread onto your sandwich thins.
4. Then, when the pasta bake gets around 5 minutes left to cook, put your sandwich thins into the oven to cook.

I really enjoyed making this so I hope you do too! Make sure to tag me if you do make this dish and post on social media 😊

Danielle x

Gluten Free Delishio Rocky Road

I was kindly gifted the new Schar gluten free delishios so I had to make something with them to celebrate! I thought what recipe do I miss the most that generally has malteasers in it? And it has to be rocky road!

So I hope you enjoy this recipe and tag me in your photo's if you do make them!😁

Ingredients:

1. 2 packs of the Schar Delishios
2. 250g gluten free milk chocolate (I used Galaxy)
3. 50g soft butter
4. 5 gluten free digestive biscuits (I used Asda's own)
5. Pack of mini marshmallows
6. Icing sugar for the finish
7. 20cm square baking tin.

Method:

1. First of all, you need to melt your chocolate and butter in a bowl over a pan of boiling water. You can do this by adding your butter in first to melt it and then gradually add small chunks of your chocolate into the bowl to mix it. It is much easier to use a glass bowl than a ceramic bowl which I have tried before.

2. Next, once all your chocolate has melted, put this to one side for about 20 minutes just to cool down as when you put your chocolate, marsh mallows etc in you do not want it all to melt.

3. Then, whilst your mixture is cooling you can then put your biscuits into a sandwich bag and bash them with a rolling pin until they turn into crumbs.

4. Once all crushed, on a separate plate/chopping board, I chopped my delishios each in half.

5. Once your melted chocolate is cool, you can then add all your ingredients into it (the marshmallows and the delishios) you can add anything else that you would like to put in i.e. fruit, nuts etc!

6. Then, line your square baking tin with parchment paper.

7. Next, you will need to scoop your mixture into the baking tin and flatten down (not too flat as you want your rocky roads to be fairly chunky)

8. Then, sprinkle a tiny bit of icing sugar over the top to give it a finish.

9. Next, refrigerate your rocky road for atleast 30 minutes in the fridge.

10. Finally, cut your rocky road into squares and serve!

Enjoy! x

Gluten Free Sausage Rolls

I have been craving sausage rolls for a long time now so I decided to make my own! They are so simple and quick to make and taste delicious! I hope you all enjoy them as much as I did!

Ingredients:

1. Gluten free puff pastry (I bought the Asda refrigerated already rolled one)

2. Pack of 6 gluten free sausages (I bought Asda's own gluten free caramelised onion ones as they are my favourite and I wanted a bit more flavour in them)

3. 2 medium eggs

Method:

1. Pre-heat your oven to 200 degrees celsius/180 degrees fan
2. Roll out your puff pastry and cut it in half length ways
3. Skin your sausages and place them in a line in the middle of the pastry
4. In a seperate bowl, whisk your two eggs and once it is all whisked, use your pastry brush along the edges of the pastry
5. Next, roll your pastry over the sausages so it kind of looks like a wrap
6. Press the edges down with a fork so it is all secure
7. Then, with your brush again brush over the sausage rolls so they will come out golden.
8. Then, chop the sausage rolls into whatever size you like.
9. Finally, place your sausage rolls onto a baking tray and bake for 25 minutes.

And fingures crossed they should come out like this! If you find that any sausage is hanging out the edges and you want to neat up the presentation a little, just push the sausages further into the sausage roll.

Enjoy! 😊

My Gluten Free Rainbow Piñata Cake

I decided to make this rainbow piñata cake for Coeliac Awareness Week 2019 to spread positivity about Coeliac Disease as there is always a rainbow at the end. Once you start your gluten free diet it is just something you get used to and learn as you go along. I personally feel a lot healthier since I was diagnosed Coeliac two years ago.

I posted this a couple of days ago and it was SO popular and a lot of you requested the recipe so here it is! This cake was so moist and delicious, sometimes with gluten free cakes they are really crumbly but this one wasn't, I hope it goes well for you guys!

Ingredients for the cake:

• 390g soft butter
• 390g caster sugar
• 6 eggs (I bought medium)
• 390g self raising flour (I used doves farm)
• 2 teaspoons of vanilla extract
• 5 colours of food colour flavouring (I bought a pack from Sainsburys which was called 'gel food colours' and it has been designed for making rainbow cakes, it was something like £2.25 which was a lot cheaper than buying the food colouring individually) I used green, blue, pink, orange and yellow.
• 3 x 20cm round cake tins (I bought mine from TK Maxx, but if you don't have any loads of shops sell them like supermarkets, amazon etc)
• Baking parchment paper 
• Sweets (I bought haribos, haribo strawbs and minstrel for mine but you can put whatever sweets you like in it!)

Ingredients for the butter cream icing:

• 400g soft butter
• 3 teaspoons of vanilla extract
• 800g icing sugar

Method:

1. Firstly, pre-heat your oven to 160c fan or 180c conventional oven.
2. Secondly, you will need to grease your 3 cake tins and line the bottom of them with baking parchment paper.
3. Next, mix all of your cake ingredients together and make sure that you mix until you get a smooth consistency. With your flour I would use a sieve to get this into the bowl so there are no lumps.
4. Once all the cake mixture is mixed and is smooth, you will then need to divide the cake mixture evenly between 3 bowls.
5. Once you have divided the cake mixture evenly, you then need to put one colour in each of your bowls (I used first the green, blue and red but you can use whichever colours you like first!)
6. You will then need to pour your 3 different coloured cake mixtures into each cake tin.
7. Next, bake your cakes in your oven for 25 minutes. You will know they are cooked if you put a knife into cake, if it comes out with mixture on the knife it is not quite cooked yet, but if it comes out with no mixture on it will be cooked. I would also not open the oven door whilst the cake is cooking.
8. Then, you will need to take these out to cool. I left mine for about an hour to cool.
9. Next, make your second batch of cake mixture these will be for the next two cakes.
10. Repeat the separating process into two bowls and use your final two colours.
11. Then, put these into your cake tins and bake again for 25 minutes.
12. Next, once baked take these out to cool down for about an hour again.

Method for the icing and decoration:

1. For the icing, you will need to mix all of your icing mixture together until it makes a smooth consistency into butter icing.
2. Next, put one of your cakes on your cake stand and cut the middle of that out with a cookie cutter or anything you can get your hands on!
3. Then, spread some of your butter icing over the top of the cake.
4. Next, cut out the middle of 3 of your other cakes, repeat the process of putting icing on top of the cake and placing the other cake on top.
5. Then, before you put the final cake on top, fill the middle of the stack of cakes with all of your sweets.
6. Finally, put your 5th cake on top of the stack of cakes (you do not cut the middle of the cake out on this one)
7. Then, spread the rest of your icing all over the cake and I sprinkled coloured stars all over but you can use whatever you like to decorate it with!
8. I then left the cake overnight to set in the fridge, once set you can then cut a slice out of the cake and your sweets will fall out like a piñata!!

I hope you enjoy this recipe and remember to tag me in your posts if you do make it! 😁

Danielle x

Gluten Free Cheese Scones

Ever since I was diagnosed I have craved Gluten Free Cheese Scones a lot! So I thought I would share my recipe with you all incase you feel the same way! They are super easy to make and you can also put your own twist on them if you want to!

Ingredients:

1. 350g Self Raising Gluten Free Flour (I used doves farm for mine)
2. Baking powder (I bought mine from Dr Oetker)
3. Salt
4. 60g Margerine
5. 75/80g Mature Chedder Cheese
6. 200ml Milk

Method:

1. Set your oven to 180c fan/ 200 degrees/ gas mark 6
2. Mix all together the 350g self raising flour, 1 1/2 tea spoons of your baking powder, 1/4 tea spoon of salt and the margerine. Rub in the margerine until the mixture turns into breadcrumbs.
3. Next mix in about half of your cheese into the mixture. Obviously the more cheese the more cheesier it will be so feel free to put whatever you want into the mixture!
4.Next, mix in the 200ml of milk to make a dough. I used 200ml but pour in what you think is right, do it gradually so it makes a nice dough. If you think you need less or you need more add it into the mixture.
5. Sprinkle some flour onto your chopping board or clean work top and place the dough on it.
6. Pat down the dough until its about 2-3cm thick.
7. Cut the dough into whatever shape you would like your scones to be! I did squares however I wish i did circles when making them so go for circles if you want to, or even hearts!
8. Put the dough shapes onto a baking tray and brush them over with some milk. Sprinkle the rest of your cheese on top of them also.
9. Bake for 17-18 minutes. 
10. Once baked leave to cool and enjoy!

Hope you enjoy making these! Make sure to tag me in your pictures if you do 😊

Danielle x