20 Nov 2008

Gluten Free Thrift

Since being gluten free my sweet tooth has subsided substantially, and cakes are now the rare treat they should be, rather than the daily indulgence they were. Delving into A Cooks Guide to Grains by Jenni Muir, I came across a recipe for Almond cake which can use buckwheat flour instead of barley flour to make this naturally gluten free.

As is often the case with gluten free cakes, unfortunately they were a little dry and heavy, but conscious of waste - and in need of a sweet treat I made them into mini Victoria Sponges using fresh local cream and my homemade cherry jam - Sweet!

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