This traybake is a German classic which I've made gluten free, and I've gussied up fresh cherries in case you can't find sour German cherries in a jar or tin. Sweet 'n sharp; gooey yet firm - this is a very easy cake to make, and tastes utterly delicious.
I made this lovely, moist coconut cake for my mum's 65th birthday and topped it with a simple vanilla buttercream and grated coconut. No one can tell it's gluten-free!
I love parkin, but I needed a wheat and gluten free one, and after many trials, this is the best. It is moist and sticky if you can bear to leave it for a few days to mature! It's good to eat straight away or just hide it from the family for a couple of days. It also freezes well.
This is a great meat alternative, which is high in protein and low in fat. It's firm and chewy in texture, with a spongy consistency. Like tofu, it absorbs the flavours that it's cooked with. It's made by kneading together wheat gluten with stock and seasonings, then simmered until cooked. Use in any recipes that call for meat or wheat gluten.
These are instructions on how to make my grandmother's empanada dough recipe. Empanadas can be stuffed with either sweet or savoury fillings using this easy recipe, that is also a healthier, high potassium low gluten alternative due to the plantain flour.