Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Summer is the season where everything comes into bloom, the fruits and vegetables are at their sweetest and the sun is out, or at least it’s supposed to be.

One of the fruits I have become fascinated with this summer is peaches. My Mum didn’t buy them often because she didn’t like the texture of the fruit skin, but for some reason they kept coming crossing my path.

One such path was a friend’s birthday and I offered to make the cake for the party. Now as it’s a birthday I like to make a cake that the birthday boy or girl, well obviously because it’s their birthday! This friend liked peaches and I knew he liked vanilla. So I decided a peach case it was to be. (I should also mention that none of my friends have allergies or intolerances, but they all get gluten free and nut free cakes if I’m making it.)

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

Firstly there had to be syrupy peaches to top the cake. But what about the icing? The cake is a simple, unpretentious sponge so I wanted the icing to be a bit more decadent.

At the time I was making this cake I was also finishing up developing recipes for my allergy friendly Chocolate Treats Recipe Book (launching in time for Christmas). I was experimenting with white chocolate and came up with this white chocolate ganache frosting. It was the perfect accompaniment to this peach cake. A dairy free version of this frosting recipe is also going in my recipe book, but I wanted to give you a sneak peak!

If you are throwing a party this tray bake is a perfect edition, it’s summery, sweet and delicious. Not to mention gluten free and nut free too!

EAS Chocolate Treats Recipe Book Pre-View: White Chocolate Ganache Frosting Recipe

If I’m making cake, I love to decorate. Whether that is a simple runny icing, fruit baked into the top, or a buttercream. When I was making allergy friendly custom made cakes back in 2014-16, I wanted them all to look pretty as well as taste delicious.

Working in my little kitchen back then was where I started my cookbook really. It was when I found that along with a nut allergy, finding gluten free cakes and treats was a nightmare. Everything had nuts in or a warning. I really started to miss having treats. This is when I started looking at recipes online and figuring out how I could have my cake and eat it too.

Whenever there is an occasion, I like to make something. Even if there is not, I’ll make an occasion to fit the cake I’ve made. Why not? I love to celebrate and I think the best way is with cake!

If there is the birthday, it’s the best occasion to make cake. So their face when you’ve baked a cake and decorated it is priceless, especially when it’s an allergy safe cake!


For this frosting recipe, I took my vanilla buttercream recipe and made it a bit more decadent. Chocolate ganache is what you make truffles from. To add it to a buttercream could seem over the top, but when it comes to birthdays, and especially allergy safe birthdays, I think going over the top is necessary!

If you want to find out more about my Eat Allergy Safe Chocolate Recipe Book and get the Working With Dairy Free Chocolate Chapter for free today, click here.

Peach Tray Bake with White Chocolate Ganache Frosting (Gluten Free, Dairy Free, Nut Free, Soya Free)

Serves 20-30

Makes a large roasting tray (like you would use to roast potatoes)


Peach Topping:

  • 700g peaches, roughly chopped
  • 350g sugar
  • 2 tbsp water

Cake Sponge:



  1. Prepare the peach topping: In a heavy bottomed saucepan, add the cut peaches, sugar and water. Put on a medium heat and bring to simmer. Put the lid on, turn the heat down to low and simmer for 2 hours until a runny, syrupy chunky jam has formed. Stir every so often to make sure it is not sticking. *It’s best to make the jam well before you need it because when you spoon it on, you want it to be cool so that it doesn’t melt the frosting.
  2. Make the sponge: grease and line top and sides of a 6’’ round loose bottom baking tin, cut a piece large enough to cover your tin too
  3. preheat oven to 150C
  4. Beat with an electric whisk the eggs, sugar and oil until pale and fluffy, approx 3 mins
  5. add flours, baking powder, bicarbonate of soda, nutmeg and beat.
  6. add the vinegar, vanilla extract and apple and mix until fully incorporated. Then add cut peach.
  7. Spoon the mix into your lined baking tray and cover with your extra piece of grease proof paper/foil
  8. Put in your preheated oven on the middle shelf. (Use a spare shelf to hold down the grease proof paper covering your tin if need be.) Cook for 20 minutes covered. Cook for a further 20 minutes uncovered.
  9. While the cake is in the oven, prepare the Dairy Free White Chocolate Ganache (step 1) to go in you Dairy Free White Chocolate Ganache Frosting.
  10. Check your cake is cooked by poking the middle of the cake, if your knife or skew comes out clean then your cake is cooked. If it does not, put the cake in for a bit longer. You may want to cover it again to stop it from going too brown.
  11. Once cooked, place on a cooling rack. When cool to touch, take the cake out of the tin and leave to cool thoroughly before icing.
  12. Now is time to finish the frosting. Continue from step 2 of the icing recipe.
  13. Now let’s get icing! Use a spatula or knife to spread your Dairy Free White Chocolate Ganache Frosting over the top of your peach tray bake. You could make swirly patterns if you like and spread to the edges.
  14. Now spoon your peach jam all over the middle of the cake. Spread it out but leaving a bit of the frosting peeking through at the edges.
  15. The last step is add candles and have a party!

Dairy Free White Chocolate Ganache Frosting




  1. Put an inch of water in the bottom of a saucepan and heat to barely simmering. Put a heatproof bowl over the barely simmering water making sure the water does touch the bottom of the bowl. Add half the dairy free ‘white’ chocolate and the hot dairy free milk. Stir until the chocolate has melted, then take off the heat and add the rest of the chocolate. Stir until the chocolate has completely melted and you have a yellowy, creamy and kind of translucent ganache. Now put the bowl in the fridge to firm up for about an hour.
  2. Beat the dairy free margarine with an electric whisk. Once fluffy, sift in a spoon of icing sugar at a time, stirring with the blades gently without turning on the power. This will stop the sugar pluming up in your face and all over the kitchen counter. Continue until half the icing sugar is used, then beat until fluffy. Follow the previous steps for the rest of the icing sugar. Now add the vanilla extract and beat.
  3. Take the ganache out of the fridge. It should be a soft and kind of sticky ganache. Use a spoon to transfer it to the icing bowl and break it up into smaller pieces. Now beat with the electric whisk until you have a creamy frosting. It should look a little like ice cream.
  4. Once thoroughly beaten, use a knife of spatula to spread it over your cool cake.


Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

A few months ago Schar were kind enough to send me a huge box of their new range products; Viennese Whirls, Chocolate Chip Buns, their new Sourdough and their American Style Burger Buns.

Now if you have burger buns, how can you not make burgers to go in them!! Thank you Schar for giving me an excuse to make a whole load of burgers.


When it comes to living with allergies, in the beginning it can be difficult to find foods that are quick, easy and tasty but burgers are one of my go to quick dinners, show stopper BBQ editions and lunchbox fillers. Burgers are fantastic hot or cold and so versatile. You can make them out of practically any mince meat and get creative with herbs and spices galore! What’s more it is incredibly easy to make them gluten free, dairy free and egg free! They could be top 14 allergy free if you wanted, not to mention low-FODMAP.

I’ll have more burgers recipes coming your way because I just love to experiment and as I said they are such a great meal for those with allergies. Last time it was Lamb Burgers with a side of Spring Greens this time i went for something a bit spicier and what a treat to have burger buns to go with.

These buns are packed for long life in sets of 2, ideal if its just one or two of you eating gluten free. I personally love to toast my burger bun to add a crunchy side. These buns grilled really well. The flavour was just a plain burger bun which was great because then you can add condiments and any flavour of burger! Sky’s the limit!

So lets get cooking!





Gluten Free Rosemary and Mustard Burgers with Schar American Style Burger Buns

Perfect for a summer BBQ or to enjoy for dinner any day of the week! 

If you need egg-free, simply omit the egg from this recipe, I promise it’ll taste just as good.

Prep time: 5 minutes

Cook time: 13 minutes


  • 1 egg
  • 2 tsp (dollop of) yellow mustard (make sure its gluten free!)
  • 3 tsp paprika
  • 1.5 tsp dried rosemary
  • 1/4 tsp ground black pepper
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp chilli flakes
  • 1/ tsp cumin powder
  • 1 kg lean beef steak mince
  • 4  Schar Gluten Free Burger Buns



Turn your grill on and let it heat to high and prepare you grill rack. (*Tip: use some fold to cover the bottom of the tray to make washing up easier.)
In a bowl beat the egg, mustard and dried spices, herbs, salt and pepper. Beat until it has all been evenly mixed and there are no lumps of powder.
Now add the beef mince. Use your hands to bring the burger mix together so that the beef is covered in your seasoning. Now a handful of mince and flatten into a burger shape.
Place your burger onto you grill rack. Continue to make burgers until all the mince has been used up. You should make about 10 burgers.
Now place your burger filled grill rack right under the grill.
Grill for 8-13 minutes on the first side and then turn over and grill the second side for a further 8-10 minutes. If you want rare burgers, cook for 8 minutes on each side. If you would like more well done, cook for longer on each side. Make sure the burger is piping hot in the centre, even if you are having it rare.
Now slice your burger buns in half and place under your grill to toast the inside of the buns. Grill for 3-5 minutes until golden brown.

Now it’s time to serve up! You could have a simple burger in a bun, or why not adding some mustard or tomato chutney?




Check out these great veggie side dishes too Pan-Fried Marrow and Sweet Potato Fries.

Gluten, Nut & Dairy Free Chocolate Chip Cookies (Feat. Free From Fairy Flour & Plamil Chocolate)

Gluten, Nut & Dairy Free Chocolate Chip Cookies (Feat. Free From Fairy Flour & Plamil Chocolate)

For the days you really need something a little bit sweet and a whole lot chocolatey!

The last few weeks my brain has been going about a million miles an hour. Actually, I lie, for the last few months my brain has been going a million miles an hour. My “to do” list is like a yo-yo, up and down, up and down. I actually now call it the “Things I need to get out of my head” list. These are the things that are annoying me but also keep me up at night because I am planning/brainstorming/stressing. Needless to say it is completely unproductive because it takes me hours to sleep, and then I still get up at the same time, still have the same amount to do the next day, but have less sleep to do it on….Not great, but you have to soldier on.

Usually when I’m feeling tired and my brain is zooming, I have cravings for lots of chocolate. Luckily for me I’m writing a chocolate recipe book (if you listen to the podcast you will have been hearing my updates each week), queue lots of chocolate in the house. However this evening, all the samples were finished but I was really wanting some chocolate.

One thing that has been on my brain recently, but haven’t had time to do, is blog a recipe using Vicki Montegue’s fantastic Free From Fairy gluten free and rice free flour. So I thought, well seeing as I’m procrastinating, craving something something sweet, I might as well procrasti-bake…..(see what I did there….?!) In keeping with my chocolate theme/cravings and because I love biscuits and cookies, I decided to throw together some chocolate chip cookies! Obviously with my nut allergy and gluten intolerance these cookies are gluten and nut free. But there are also dairy free and soya free too! Wahey!

These cookies are super simple! Its a pretty much throw it all in a bowl and mix, roll into balls, flatten a little, pop on a lined baking tray and into the oven for less than 10 minutes and hey presto allergy friendly chocolate cookies!

So before I go a bit do-lally from all the cookies I’ve just consumed (and the tiredness), here’s my recipe for Gluten, Dairy and Nut Free Chocolate Chip Cookies featuring Free From Fairy Flour.

Gluten, Nut & Dairy Free Chocolate Chip Cookies (Feat. Free From Fairy Flour & Plamil Chocolate)


  • 1 egg
  • 40g honey
  • 20g demerara sugar
  • 2 tbsp light olive oil
  • 1/2 tsp vanilla extract
  • 150g Free From Fairy Self Rasing Gluten Free Flour
  • 20g cocoa powder
  • 50g Plamil Chocolate Drops (because they taste great and are nut and dairy free!! YAY!)



  1. Line a cookie tray with baking paper and preheat your oven to 200C fan.
  2. In a bowl whisk the egg, honey, oil, and vanilla extract. (A fork is enough – I’m quite a lazy baker, especially this evening.)
  3. Then add the flour and cocoa powder and mix until a sticky dough forms.
  4. Now fold in the chocolate drops.
  5. Take a small ball of dough in your hands and then flatten slightly. Put onto the baking tray. Do this until you have 10-12 little cookies ready to be baked.
  6. Pop into your preheated oven for 5-8 minutes. (I baked mine for about 5 minutes and they were more like cakey cookies. But if you flatten them more they should be more crispy.)
  7. Transfer to a wire rack to cool. Or don’t and dig in straight away (like I did…:p)

P.S. They got chief taste tester (a.k.a chocoholic boyfriend) approval. But he did laugh when I said I’d already eaten half the batch before he got home….I do not regret a thing. Thanks Vicki for the FAB flour!


Banana Breakfast Muffins – Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan

Banana Breakfast Muffins – Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan

Do you ever need a quick breakfast or snack that you can grab on your way out the door?

When you have food allergies or intolerances eating out can be a trial and finding snacks is nigh on impossible. So, we allergy sufferers have to get clever (a perk of the allergy lifestyle). We bake, cook, research all in advance but sometimes, like everyone, we forget about breakfast…

In my case, it’s either 15 more minutes in bed, or get up and make breakfast…I usually choose 15 more minutes in bed. I can hear your gasp now, “Skipping out breakfast?! But it’s the most important meal of the day.” Yeah, yeah. I’m pretty sure you all do the same thing.

So to have my sleep and eat too, I decided to get clever, get in control of my hunger and keep allergy safe by baking up a batch of Banana Breakfast Muffins.

This Banana Breakfast Muffins recipe is gluten free, wheat free, dairy free, egg free, nut free, peanut free and suitable for vegans too!

What’s more it takes 15 minutes to prepare and 25 minutes to bake. Whip up a batch on a Sunday and you have breakfast for a week!


Banana Breakfast Muffins – Gluten Free, Nut Free & Vegan

Makes 6-8 muffins

Easy peasy!

Prep time: 15 minutes

Bake Time: 30 minutes


  • 150g GF self raising flour or (100g rice flour 50g coconut flour 0.5 tsp gf baking powder 0.25 tsp bicarbonate of soda)
  • 75g demerara sugar
  • 0.5 tsp ground cinnamon
  • 0.5tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 75ml light olive oil
  • 1 tbsp white wine/cider vinegar
  • 100ml 50ml water
  • 2 ripe bananas, mashed (approx 200g without skins)
  • 50g GF oats


Preheat your oven to 150C and line you muffin tin with 10 muffin cases.

In a mixing bowl add in your gluten free self raising flour or flour mix, sugar and ground spices. Mix until evenly incorporated.

In a jug mix the oil, vinegar and half the water. Add to the dry ingredients and mix.

Add in the banana and stir until evenly mixed. Now add in the gluten free oats and mix.

Pour in the last of the water and mix until you have a slightly looser cake mix.

Now use a table spoon to evenly divide the mix between your 10 muffin cases.

Pop into the middle shelf of your oven and cook for 30 minutes.

Once golden brown, take out and place on a cooling rack until warm to touch.

Serve with your favourite jam or grab-and-go!

This recipe is linked up with #freefromfridays over on the Free From Farmhouse Blog.


Thai Flavour Baked Salmon and Roasted Vegetables – Fodify Foods Review

Thai Flavour Baked Salmon and Roasted Vegetables – Fodify Foods Review

In this recipe I am using the Fodify Foods Thai Stir Fry Mix. A totally FODMAP friendly meal, really simple to put together and delicious to eat.

Now this obviously isn’t a stir fry, but the mix is versatile enough to create a South East Asian herby crust on a baked salmon side. It was delicious and had a resounding munch of approval from our dinner table.

Another bonus is that this dinner was made in 30 minutes flat! With very little hands on preparation or tending to during cooking.

Not only the versatility of the mix or the ability to create delicious meals in a jiffy, this recipe is also incredibly allergy friendly!

Check out this free from list:

  1. Gluten free
  2. Wheat free
  3. Dairy Free
  4. Nut Free
  5. Peanut Free
  6. Egg Free
  7. Soya Free
  8. Suitable for Coeliacs
  9. Low FODMAP
  10. Sugar free (I’d hope so!)


To check out my review of all the Fodify Foods products, click here.

Thai Flavour Baked Salmon with Roasted Vegetables Recipe

 Fodify Foods Thai Stir Fry Mix Review

Serves 4

Super easy!


  • 4 salmon fillets
  • 2 tsp olive oil, plus extra for vegetables
  • 2-3 tsp Fodify Foods Thai Stir Fry Mix
  • 4 carrots, cut into baton
  • 2 sweet potatoes, cut into batons
  • salt and pepper



Preheat your oven to 180C.

Put your cut vegetables into a baking tray, season with freshly ground sea salt and black pepper and drizzle with olive oil. Stir the vegetables so that they are all evenly coated with oil. Now pop into the oven on a high shelf and roast for 30-35 minutes.

Now prepare your fish fillets. Drizzle a quarter of a teaspoon of oil over each salmon fillet and rub in slightly. Now sprinkle the Fodify Foods Thai Stir Fry her mix over the top of your fish fillets. Try to make sure they have an even covering.

Put your fillets in a baking dish and cover the dish with foil. Pop into your oven on a middle to low shelf and bake for 15-20 minutes or until the fish is cooked.

Serve up and enjoy a super quick and delicious low-FODMAP meal!


Have you tried any of the Fodify Foods Spice mixes or sauces? Leave me a note below in the comments section and let me know what you thought.

Gluten Free and Dairy Free Spiced Apple Cake

Gluten Free and Dairy Free Spiced Apple Cake

A perfect cake for summer, spring autumn or winter! This apple cake can hit the spot.

Use up all the autumn apples, warm yourself in with this warming and so more-ish apple cake! Enjoy with a cup of tea,  or serve with a dollop of dairy free ice cream for dessert. This cake always goes down a treat.

The best bit about this cake is that it is not only super delicious, it is super easy AND free from gluten, wheat, nuts, peanuts, dairy and soya!

Check out our “how to” video below >>

Gluten Free and Dairy Free Apple Cake


  • 450g chopped fresh apple
  • 15g dark muscavodo sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp mixed spice
  • 4 medium free range eggs
  • 100g brown sugar
  • 125ml light olive oil
  • 2 tsp gluten free baking powder
  • 150g coconut flour
  • 300g plain gluten free flour (or my mix is: 150g tapioca flour + 50g ground rice + 100g rice flour)
  • 100g grated apple
  • 100g grated carrot
  • 100ml water
  • 1 tbsp apple cider vinegar
  • 150g small stewed apple chunks
  • 75g gluten free oats


  1. Preheat your oven to 150C fan. Grease and line a round 8” loose bottomed cake tin.
  2. In a mixing bowl add the 450g fresh apple, 15g sugar, all the ground spices and stir to combine. Set aside.
  3. In another mixing bowl, whisk together the eggs, oil and sugar until frothy.
  4. Mix your gluten free flours and baking powder together, then a spoonful or two at a time whisk the flour into your eggy mix until all the flour has been used up.
  5. Next add in your grated carrot and apple and mix together. Whisk in the vinegar and water until evenly incorporated.
  6. Now stir in the stewed apple and gluten free oats until evenly mixed.
  7. Now to put the cake together: Spread half the cake batter on the bottom of the cake tin. Use your hand to pat it down so that it is nice and flat. Then add half your spiced chopped apples. Use the rest of the batter to cover the apples. Pile the top the cake with the remainder of the spiced apples.
  8. Put the cake in the oven on a middle shelf and bake for 45 minutes until golden and a skewer comes out clean when poke into the middle of the cake.
  9. Leave to cool in its tin on a cooling rack. When it’s warm to touch gently lift out of its tin.
  10. Serve with dairy free ice cream or dairy free pouring cream.