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Gluten-free treat recipes

Cake recipes

Gluten-free lemon-and-almond cakes

15 minutes

Biscuit recipes

3-ingredient peanut butter cookies

10 minutes

Biscuit recipes

Peanut butter-and-date biscuits

10 minutes

Biscuit recipes

Citrus-and-thyme polenta bundt cake

1 hour

Berry recipes

Sweet cream with frozen berries

Afternoon tea

Easy coconut-and-chocolate macaroons

15 minutes

Gluten-free Christmas

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

5 minutes

Beetroot recipes

Gluten-free goji berry cake with a beetroot-and-coconut coulis

25 minutes

Gluten-free treat

Toffee, banana and coconut open pie

25 minutes

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Coconut sago pudding with Swiss meringue

Name: Gluten-free lemon-and-almond cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Desserts & Baking
Ingredients: almond flour 240 g,lemon, zested 1,desiccated coconut 75 g,baking powder 1t,xylitol 4t,free-range eggs, beaten 2,almond milk 1 cup,frozen berries or flaked almonds, for sprinkling

By Hannah Lewry

Serves 8

Difficulty Medium

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

200 g sago
1 x 400 ml can coconut cream
1 vanilla pod, split
135 g caster sugar

For the Swiss meringue caps:

6 large, free-range egg whites
6 T caster sugar
Salt, a pinch

Method

Bring 4 cups water to the boil in a saucepan, stir in the sago and cook for 12 minutes, stirring continually, until there is only a small speck of white at the centre of the sago beads. Drain and rinse with cold water. Set aside.
Bring the coconut cream, vanilla pod and sugar to a simmer in a saucepan, cook for 2 minutes, then stir into the cooked sago.
To make the Swiss meringue caps, place the egg whites, sugar and salt in a glass bowl, then place over a saucepan of simmering water, making sure the water does not touch the bottom of the bowl. Stir to combine until the sugar has dissolved, remove from the heat and whisk with an electric beater until stiff peaks form. The texture of the meringue will be rough.
Spoon the sago pudding into a large ovenproof dish and swirl the meringue onto the surface. Place under a preheated grill for 8–10 minutes until golden brown. Serve immediately.

Cook's note: Pure comfort in a bowl and the best part is the sago pudding can be made one or two days in advance and kept in the fridge. Simply reheat it slowly before topping with the meringue and baking for five minutes.

Discover more warm pudding recipes here.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Gluten-free lemon-and-almond cakes

3-ingredient peanut butter cookies

Peanut butter-and-date biscuits

Cheat’s almond churros

Citrus-and-thyme polenta bundt cake

Sweet cream with frozen berries

Easy coconut-and-chocolate macaroons

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Almond and pistachio pie

Toffee, banana and coconut open pie

Coconut sago pudding with Swiss meringue

Coconut sago pudding with Swiss meringue

Ingredients

Method