This is a delicious gluten free cake that I have adapted from other recipes.  The quinoa gives the cake a lovely texture which generally can’t be achieved by using rice flour alone.  Rinse the quinoa very well before cooking, and cook in plenty of water so it’s very soft, not al dente as you would use for salads etc.  I also sometimes add in about ¼ cup finely chopped crystallized ginger, and also use a 50/50 mix of apples and feijoas when they’re in season.

Delight your guests with this quick and easy dessert..

Delicious gluten free brandy snaps. This fabulous recipe is from Sue Shepherd’s book ‘The Gluten-Free Kitchen’, honestly they are so yummy and pretty easy to make once you get the hang of it.

Whats left when you take all those out?  A really yummy, really easy, fail safe chocolate cake.  I made this for my youngest’s 1st birthday, he suffers from multiple food allergies and everyone laughed at the idea of a cake with no good stuff in it.  Well it disappeared within minutes once people tried it.  This cake was so great as we were hosting a few people with different dietary needs - it ticks pretty much all the boxes.

I have just discovered this dessert and it’s absolutely devine. Everyone asked for seconds and no-one realised it was gluten free as it was so soft, airy, and moist. Am looking forward to entertaining again just so I can make it! You could also just make the cake without the sauce and it would still be delicious.