Spiced Pumpkin Purée Pancakes

I am always on the quest for the perfect gluten-free, dairy-free pancake recipe and today I think I may have found a keeper. I was flicking through the Epicurious app and came across Spiced Pumpkin Pancakes, which I thought might convert to a GF version very easily. As I am also trying to avoid dairy I substituted almond milk and a vegan spread from Becel. I use coconut sugar in baking, I like the slightly nutty flavour and it is said to have less of an impact on blood sugar levels in the body. Continue reading “Spiced Pumpkin Purée Pancakes”


chopping chilies for harissa

1/2 lb fresh Jalapeño chilies
1 head of garlic, peeled
Large bunch of cilantro
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon dried mint
2 tablespoons olive oil
Salt and freshly ground black pepper

Continue reading “Harissa”

Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup


gluten free & vegan saffron & cinnamon cake with pomegranate syrup
gluten free & vegan saffron & cinnamon cake with pomegranate syrup

This recipe was based on a saffron pound cake with lemon caramel sauce written by Gale Gand on the Food Network website. Saffron has been used in baking since Medieval times, when spices were an expensive commodity and therefore used to show status and for celebration. Saffron buns are a specialty in the county of Cornwall in the United Kingdom, where they were baked for high days and holidays, particularly Christmas. The spice trade route has existed for centuries, bring spices from India and beyond, via North Africa, to the lucrative markets of Europe.

Continue reading “Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup”