RECIPE: Raspberry & Coconut Slice - Gluten Free & Dairy Free

These Gluten Free & Dairy Free Raspberry & Coconut Slices are simple to make & taste amazing. The melt in the mouth base alongside the sweet jam & soft, yet crisp coconut topping is the perfect combination. Everyone will love them, trust me!

I haven’t done much baking the past week or so. We’ve been doing a few DIY jobs around our home & had my parents come to visit. But this week I wanted to get bang on it again! I bought a huge bag of desiccated coconut last week with the idea of making some coconut macaroons. We had some absolutely amazing fresh coconut macaroons back in December at the Manchester Christmas Markets and have been craving fresh, warm ones ever since! But instead of making them straight away, I had an urge to do something slightly more with my coconut! 

I love making different types of tray bakes. I also love biscuit bases. So I went about trying to devise something that was both gluten free and dairy free. A tray bake, or any cake for that matter that offers a few layers, with different textures is a winner for me. I always prefer bakes that have something with more of a biscuity, crunch texture to go alongside a softer texture such as coconut. This raspberry & coconut slice tray bake seemed the perfect combination of flavours and textures to me.

This recipe for the raspberry & coconut slice is really easy to follow as well, and requires minimal ingredients – basically it’s just store cupboard items so you can make it anytime. It would be perfect if you wanted to make something for when friends come round… or just something you can sit & scoff on! (They are very moorish!)

The biscuit base is made and very lightly cooked first to give it structure. It also allows the biscuit to turn slightly golden. I highly recommend this simple biscuit recipe for anything. It is very versatile and although it works great in the raspberry & coconut slice recipe it would make for a great gluten free biscuit dipped in chocolate too!

Perfect Spring Time Recipe hey Spring Chicken?!

I am a massive fan of raspberries within cakes and biscuits as you might have noticed from my gluten free & dairy free Bakewell loaf cake recipe I put up recently, click here to view it. Any flavour jam would do in this instance but I just have a thing for a good quality raspberry jam!

The coconut slice topping is incredibly easy to create as well for this recipe and is basically the mixture you would make coconut macaroons from if you wanted them plain. It tastes amazing and the smell from the coconut as you pour it into your mixing bowl is incredible (thats if you like the smell of coconut I guess!).

Anyway, as I have said, this recipe for my gluten free & dairy free Raspberry & Coconut Slice is really straightforward so I do hope you give it a go!

Raspberry & Coconut Slice (Gluten Free & Dairy Free)

2015-03-31 16:05:50

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Ingredients

1. 250g gluten free plain flour
2. 220g golden caster sugar (when measuring split this into 2 separate 110g portions)
3. 125g dairy free hard margarine
4. 3 eggs
5. 1 tsp vanilla extract
6. raspberry jam
7. 180g desiccated coconut

Instructions

1. Preheat your oven to 180 degrees celsius.
2. Grease a rectangular baking tin (around 12 x 10 inches - it wouldn"t matter if you had a bigger or smaller tray really, or if it was a different shape, you will be able to judge).
3. Mix together your gluten free flour, 110g of sugar & your dairy free hard margarine until it forms a breadcrumb consistency. (I used an electric whisk for this)
4. Add your vanilla extract and 1 egg to your mixture & mix until it forms a dough like consistency. (I used an electric whisk for this)
5. Bring together the dough into a lump with your hands.
6. Press the dough into your prepared baking tin evenly and bake in the oven till slightly golden.. this will take about 15 minutes.
7. After 15 minutes take the baking tin out of the oven and put to one side briefly.
8. Whisk together for 2 remaining eggs & your other 110g of sugar.
9. Stir in your desiccated coconut. (This is now ready to spread)
10. Spread your raspberry jam all over your base as evenly as you can (it should be slightly warm still, no worries if it isn"t this time though).
11. Spread your coconut mixture over the jam & base evenly.
12. Place back in the oven for a further 20 - 25 minutes or until golden.
13. Allow to completely cool in the baking tin before removing and cutting into slices.
14. Enjoy!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

Let me know what you think of the recipe on Facebook & Twitter. & if you do make them, make sure you take a photo and post it on Facebook, Twitter or Instagram!

Thanks for reading,

Becky xxx

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RECIPE: Raspberry & Coconut Slice - Gluten Free & Dairy Free

RECIPE: Gluten Free Singapore Noodles (Dairy Free / Onion Free)

Singapore Noodles is one of the nations takeaway favourites. My Gluten Free Singapore Noodles recipe allows everyone to enjoy it at home – plus it’s so simple & quick to make! (It’s also Onion Free – Bonus!)

Singapore Noodles has always been one of my favourite dishes at Chinese restaurants and for takeaway. I can’t deny that I miss eating a big portion of Chow Mein when we have takeaway with big thick egg noodles, but I have always enjoyed the slight curried spicy flavours that so often come in a good Singapore Noodle dish. Gluten Free Singapore Noodles are not uncommon in some Chinese restaurants, though in my opinion  and experience it can often be very risky even ordering them. Most Singapore Noodles are cooked with a small amount of soy sauce & the char siu pork is not gluten free either.

For me, a night of cooking my own tasty Gluten Free Singapore Noodles that I know are safe to consume and are very delicious is so much better than worrying about the consequences of potentially being glutened in a restaurant. This dish is incredibly quick to make as well, as noodle dishes always are!

This Gluten Free Singapore Noodles recipe is also free from onions. As you may or may not know, onions highly disagree with me and I have a zero tolerance with onions – if they are on my plate I won’t eat it… the discomfort onions put me in is just not worth it. I honestly no longer miss onions in dishes, and a dish like this has so much flavour it really doesn’t need to contain onions.

Equally, you will see that the only vegetable in this recipe is carrot. I have a lot of issues digesting vegetables, due to my IBS, especially green veg, so I don’t tend to put them in my food. However if you would like to, you could easily add in some peppers, tender stem broccoli or mange tout and it would work great.

Sometimes Mark and I make these Gluten Free Singapore Noodles in a smaller quantity as part of our very own Gluten Free & Dairy Free home made Chinese takeaway! (This is one of my favourite dinners!) We will make Gluten Free prawn toast, fried rice, satay skewers, marinated chicken wings, breaded sweet & sour and my personal favourite Honey (Agave) Chicken with Cashew Nuts – click her for my recipe. Gluten Free Singapore Noodles goes perfectly with all of these dishes!

Anyway, back to today’s dish the Gluten Free Singapore Noodles… here it is!

Singapore Noodles (Gluten Free, Dairy Free & Onion Free)

2015-03-20 16:55:12

Serves 2

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Ingredients

1. 1 carrot sliced
2. 300g chicken breast chopped
3. raw prawns (deveined & butterflied ideally - you can have as many or as few as you like!)
4. 1 slice of ham chopped (this is instead of a char siu pork & isn"t necessary if you don"t want it!)
5. 2 tsp turmeric
6. 2 tbsp gluten free soy sauce
7. 2 tbsp gluten free oyster sauce (you could use a fish sauce or like we do, the Blue Dragon Oyster & Spring Onion Stir Fry Sauce - which is gluten free)
8. 1 tbsp rice vinegar
9. a dash of sesame oil (a dash is an 1/8 tsp)
10. pinch of chilli flakes (depends on how hot you want it!)
11. 1 egg
12. 1 tsp minced ginger
13. 2 tsp mild curry powder
14. rice noodles (we use around 350g - you can buy fresh or dried but if dry you will need to soften them first)

Instructions

1. Heat a wok with a small amount of oil
2. Add the minced ginger & sliced carrots and fry until slightly softened (softer veg is easier for me to digest!)
3. Add your chicken & turmeric, make sure the turmeric is mixed in and coats the contents of the wok
4. When the chicken is nearly cooked, add your raw prawns (these don"t take long to cook and will do so whilst you are doing the rest of the steps)
5. Add your soy sauce, oyster sauce, rice vinegar, sesame oil & chilli flakes.
6. Then add your cooked rice noodles and curry powder, again make sure everything is thoroughly mixed and coated.
7. Make a gap within your noodles and crack an egg into the centre of the wok, allow this to fry on one side before mixing it into the noodles.
8. If you wish to, you can add the chopped up ham at the last moment. Allow it to heat through.
9. Serve up & enjoy!

Notes

1. If you wish, you could add a variety of different vegetables to this dish. For instance, peppers, tender stem broccoli and mange tout would all work perfectly and give the dish some great colour!
2. You could also add some shrimps into the dish to give it that really strong fishy flavour if you like!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

Let me know what you think of the recipe if you give it a go. I really enjoy being able to eat Singapore Noodles once more, entirely worry free. I love knowing exactly what is in my food, there are no nasties in this one. Using a variety of spices is perfect for bringing out great flavours in a healthy way. I love cooking this type of food so if you have any other recipes you would like to share that are similar to my Gluten Free Singapore Noodles, let me know!

If you do make this recipe share it with me on Facebook, Twitter or Instagram… a picture would be great!

Thanks for reading,

Becky xxx

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RECIPE: Gluten Free Singapore Noodles (Dairy Free / Onion Free)

RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan

The Bake Off always makes me get really into my gluten free baking. This weekend I decided to make Gluten Free Linzer Biscuits (Jammy Dodgers!) filled with Jam, Lemon & Nutella! I’m hoping to raise some money for Comic Relief by Baking some classics Gluten Free style this year & these Gluten Free Linzer Biscuits are also vegan!

Gluten Free Jammy Dodgers filled with Jam, Lemon Curd & Nutella – there is nothing quite like home made!

 One of my absolute favourite biscuits as a child was a jammy dodger, or, as they are more generically known.. Linzer biscuits! I think everyone loves them right?! Those soft crumbly biscuits encasing a cheeky jammy filling, what could be better? With Comic Relief & Charity Bake Sales approaching I thought.. why not make my own gluten free Linzer biscuits / jammy dodgers so that us gluten intolerants can once again enjoy those delightful jammy dodger treats!

I’m going to call these Gluten Free Linzer Biscuits, rather than just Jammy Dodgers, purely because when it came to making these biscuits at the weekend I decided to not just use jam. Jam is delicious and works really well but I wanted some variety! So… I went for a lemon curd filling (not vegan sadly, but I make it dairy free/gluten free) and also a nutritious Nutella style filling (that is vegan/dairy free/gluten free). The Nutritious Nutella Recipe comes from the amazing cook book of Deliciously Ella, which I highly recommend. This Nutella recipe alone warrants you buying it, it is amazing!!

Perfect with a cuppa!

Anyway back to the Gluten Free Linzer Biscuits! These were incredibly simple to make. The biscuit dough could also be used for all manner of different biscuits and cookies really. It tastes great on its own and it also would work well as an iced biscuit. My favourite suggestion however as an alternative to using the dough for Gluten Free Linzer Biscuits (although this is the ultimate way to use it!!) is to use it as cookie dough! Because the dough is vegan it contains no raw egg like some other cookie dough recipes do. It tastes amazing before you even cook it and I can imagine it working great chilled with some dairy free vanilla ice cream as a dessert or in your own Cookie Dough Shake like the amazing ones you find at Cookies & Scream in Camden!

The fillings I chose, as I mentioned before, were nutella (healthy version), raspberry jam & home made lemon curd. However you could choose any fillings that tickle your fancy for your Gluten Free Linzer Biscuits. Whether it is simply just another flavour of jam or even more of a take on a bourbon / custard cream filling… anything would work with these versatile biscuits!

Furthermore of course you can choose to cut the shape in the middle to whatever you fancy. I did very simple shapes as I don’t have the best knife skills or any small cutters, but you could do whatever you fancy. With Red Nose Day coming up this month these Gluten Free Linzer Biscuits could be circular and have a circle cut out the centre to look a little like a red nose! I think I might be doing this in a couple of weeks time!

Anyway, here is the recipe for Gluten Free Linzer Biscuits aka Jammy Dodgers… enjoy!

Gluten Free Linzer Biscuits / Jammy Dodgers

2015-03-02 15:30:55

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The Biscuit

1. 350g gluten free plain flour
2. 1 tsp bicarbonate of soda
3. 140g dairy free margarine
4. 100g light brown sugar
5. 3 tbsp golden syrup
6. 1 tbsp vanilla extract

Fillings of your choice

1. Strawberry/Raspberry Jam
2. Lemon Curd
3. Nutella (Use Deliciously Ella"s Nutritious Nutella recipe!)

Instructions

1. Preheat your oven to 180degrees/160 fan.
2. Grease a large baking sheet
3. Mix together the flour & bicarbonate of soda together.
4. In a separate bowl cream together the margarine, sugar, golden syrup and vanilla extract.
5. Gradually add the dry flour mix to the butter/sugar mix (initially using a spoon but as it comes together to a more dough like consistency, get your hands involved!
6. Using your hands form the dough into a large ball, wrap in cling film and place it in the fridge for a minimum of 30 minutes. (Longer is great, but no worries either way!)
7. Once your dough has been chilled remove it from the fridge.
8. Get a little gluten free flour and spread if over your surface and roll out the dough.
9. Roll out to around just under half a cm (it doesn"t need to be exact, I have no idea how thick mine were if I"m honest!!)
10. Using a cookie cutter cut out as many shapes as you can, remember to re-roll the spare dough (any size cutter you fancy, we made quite large ones, but that means less biscuits!)
11. Using a small cutter or a sharp knife, cut out a shape in the centre of half the cookies for your filling to peek through.
12. Place the biscuits on the greased baking sheet and put in the preheated oven for around 8-10 minutes. (Don"t allow them to brown too much!)
13. Once cooked remove from the oven and allow to cool initially on the baking sheet before moving onto a cooling rack.
14. Once completely cool spread your filling over whole biscuits, make sure there is a little more in the centre.
15. Place the biscuit with the cut out centre on top and gently press down so the filling can be seen.
16. If you fancy you can sprinkle with icing sugar.
17. Serve with a cuppa & enjoy!

Notes

1. Any filling will do... jam, curd, nutella or anything else you fancy.
2. This made me 8 large linzer biscuits (so 16 separate biscuits) but if you want them smaller the dough could make even more.

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 Let me know how you get on with this recipe & if you are even more inventive than me with what fillings you use! How can anyone resist a blast from the past with some old school.. yet gluten free jammie dodgers!

Thanks for reading,

Becky xxx

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RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan

REVIEW: Mozzarisella - Vegan / Dairy Free Cheese

Cheese Cheese Cheese! If you didn’t know I love cheese! Our house is a dairy free cheese zone & Mozzarisella is definitely a great vegan cheese choice! Whether you love pizza, pasta or just cheese on crackers, this dairy free cheese works in every situation. What’s even better now is that this dairy free cheese brand have introduced some new flavours.. Blue Cheese anyone?

Mozzarisella is a great vegan / dairy free cheese for Pizza

When I was a kid if you asked me my favourite food I would have 100% always said cheese. I don’t think I ever had a sandwich with any other filling. My favourite weekend lunch was cheese on toast. When I was at university I learnt the joys of putting cheese on everything… chips included! I actually don’t have any dietary issues with cheese at all… lucky me! Unfortunately, Mark does and therefore we have completely changed our cheese eating habits over the past few years. Of course when I’m out I continue to eat plenty of cheese & if I am back seeing family I will devour a cheese board! However in our house there is not an ounce of dairy cheese and I don’t mind one bit!

That’s because our house is full of Dairy Free Cheese! I have tried so many different types from the supermarkets & at many Allergy & Free From Shows that I now have a few favourite dairy free cheeses. What I find the strangest thing about dairy free cheese is that it can be made from such different things. From soy to tofu, to coconut oil, to what I am going to tell you about today… rice! Mozzarisella is made from germinated whole rice! When I first heard this I thought it was crazy and questioned how it could possibly taste like cheese, or nice at all for that matter! However the very first time I tried Mozzarisella I was genuinely blown away. Our first outing with Mozzarisella was at the Allergy Show in London last year. As big fans of Venice Pizza Bakery’s Gluten & Dairy Free bases we rushed over to their stand to be pleasantly surprised by the free samples. They were giving away pizza samples topped with the dairy free cheese, Mozzarisella! Mark was really pleased with this as no other stand was offering such a service, I think we ended up eating most of it!

Since the Allergy Show we have found Mozzarisella being stocked locally in a number of Manchester Vegan cafes and supermarkets, (V Revolution & Unicorn) which has made our gluten & dairy free pizza making lives amazing. It has also made gluten & dairy free pasta bakes amazing too.

Mozzarisella is amazing with pasta too.

Mozzarisella is a fairly soft cheese that comes in a sausage like shape (you know what I mean right?! But it is definitely vegan… no real sausage in sight!!!) It comes in four different varieties which I have to tell you are all amazing. I initially tried the original flavour which is the plainest of all the flavours, yet it is still delicious. It works perfectly on a pizza and has a similar taste to mozzarella. It melted like a dream and I would be pretty sure you wouldn’t be able to tell the difference between this and it’s evil dairy cousin.

The next flavour I tried soon after the original was the Creamy Mozzarisella. The creaminess that comes with this dairy free cheese actually brings a lot more flavour too. Again it would sit perfectly on a pizza or in a pasta dish but equally I happily just spread this on crackers and it tastes amazing. I think you could use the Creamy Mozzarisella instead of a dairy cream cheese in a recipe and it would work very well.

The smoked flavour has been our favourite ever since we tried it. It is our number one choice out of all dairy free cheese for putting on a pizza. As with all Mozzarisella it can be cut into circles and placed on a pizza where it will melt down into a gooey heaven-like form. I also have found that the this smokey dairy free cheese works brilliantly in a toastie or a panini with some ham. The Smoked Mozzarisella smells amazing too, I basically just think you really need to try it. I cannot recommend this flavour enough for those with or without a dairy intolerance.


A few weeks ago I got the chance to grab a couple of their brand new flavoured dairy free cheese, the Blue Cheese! At first I was a little apprehensive. I am fairly picky when it comes to my blue cheeses and I couldn’t imagine it coming close to a big chunk of stilton. However, I will now hold my hands up and say I was wrong… the Mozzarisella Blue Cheese is seriously unreal. As I am sure you know from eating dairy free cheese, many of them have fairly similar tastes. Most taste really good but the underlying flavour is often very similar, regardless of what it is made from. The blue dairy free cheese that Mozzarisella have created is very different.. it has a really strong flavour, like that of a proper blue cheese. The texture is slightly softer than the other 3 varieties of Mozzarisella which makes it really spreadable. It is delicious on crackers, I can also imagine it being added to a sauce or even into a gluten free / dairy free blue cheese tart. Mark & I have been eating a lot of this cheese; a couple of days ago we made the decision to put the Mozzarisella blue cheese on our home made pizzas… I was apprehensive, would it be too overpowering? How wrong was I, I think this might be the greatest discovery of them all & I will definitely be putting it on my pizza again!

The brand new BluRisella!

If you haven’t tried Mozzarisella before, but are on the look out for a vegan / dairy free cheese then I highly recommend taking the time to try this. All the different flavours have a place in my fridge so it depends what sort of cheeses you like. Mozzarisella has confirmed to me that not all great cheeses need to be made from dairy. It is a great alternative that really can be enjoyed by everyone.

You can buy it online at a variety of different stockists & also in a lots of independent food shops spanning the entire UK.. click here for details.

You can also find out more about Mozzarisella by checking them out on Facebook by clicking here, or on Twitter by clicking here.

Let me know if you get the chance to try out this delicious dairy free cheese & what you think of it.

Thanks for reading,

Becky xxx

REVIEW: Mozzarisella - Vegan / Dairy Free Cheese

RECIPE: Gluten Free Donuts - Comic Relief 2015

Gluten Free Donuts are hard to come by, as are simple UK recipes. However that has now all changed! These Gluten Free Donuts are Baked & also Dairy Free. Not only that, they are loads of fun all year round and perfect for Comic Relief!

 I have always been a massive donut fan & since I became aware of my intolerance to gluten in early 2010 I have actually only eaten one donut. I have to say, that one gluten free donut was amazing & it inspired me into thinking that making gluten free donuts is definitely possible. (The place that inspired me was Cookies and Scream in Camden… if you haven’t already been check out my review here.. it is well, well worth it!) 

Most donuts that you find in supermarkets or bakeries are fried, which of course gives it the perfect texture. However, not only am I always looking to make my favourite foods gluten free, I am also trying to make them a little healthier. It’s all about Baked not Fried for me. The gluten free donuts at Cookies and Scream are baked so I knew it was possible to get that light, fluffy, perfect donut texture from baking them; so I set about making gluten free donuts! 

Firstly, I bought myself a donut tin. I got mine off Amazon (Click here) & I have to say it is perfect. The gluten free donuts it produces are not the largest but they are the perfect size to not fill you up too much. 

The fact that the gluten free donuts are baked in the oven rather than being fried means that they are not greasy at all, they really do have all the qualities of a delicious shop bought donut but are healthier and gluten & dairy free!

 The other day Mark bought us both a red nose for Comic Relief & as you can see, since then we have got fairly addicted to trying to catch them all! We are determined to get all 9! It was these cheeky little red noses that gave me the inspiration to make my gluten free donuts RED! With Comic Relief rapidly approaching there are so many charity bake sales getting prepared to raise some money for good causes, however I often find very little of this is edible for us gluten intolerants. These little red gluten free donuts really would be the star of the show at any bake sale; fortunately not only do they look great, they also taste amazing.

You could easily ice these gluten free donuts however you fancy. But for these Comic Relief Gluten Free Donuts, I wanted to go for a really classic ‘Simpsons‘ style donut, with white glace icing & sugar strands. They look fun & very inviting! I have also tried out these gluten free donuts with a cinnamon sugar coating which tasted amazing & I definitely have a few more ideas I want to try up my sleeve.. so watch this space! (Gluten Free/Dairy Free custard filled donuts anyone?!?! One day!!)

Anyway, here is the recipe I hope you have been looking forward to; just make sure you eat them all before the Red Noses do!!

Gluten Free Donuts (also Dairy Free)

2015-03-06 23:06:15

Yields 15

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Ingredients

1. 195g Gluten Free Plain Flour
2. 1 tsp Baking Powder
3. Pinch of Salt
4. 115ml Dairy Free Milk (I used Lacto Free Semi Skimmed, but I think nut milks
5. 1 tsp vanilla extract
6. 115g Dairy Free Margarine
7. 195g Caster Sugar
8. 2 Eggs
9. A few drops of Red Food Colouring ( I use a Red Food Colouring Paste from HobbyCraft)
10. 125g Icing Sugar (1 tbsp water should be added and mixed. Keep adding icing sugar and water if you need to, until you get the right thickened consistency of glace icing)
11. Sugar Strand Sprinkles

Instructions

1. Preheat the oven to 190 degrees, 170 degrees fan.
2. Grease your donut tin.
3. Using a whisk cream the butter and sugar until smooth.
4. Add the eggs one at a time, and continue to whisk.
5. In a jug measure out your milk & vanilla & in a separate bowl measure out your flour, baking powder salt.
6. Gradually alternate adding the milk mixture & then the flour mixture to your creamed butter/sugar mix whilst continuing to thoroughly whisk.
7. Add your red food colouring and continue to mix until fully combined & a nice red colour!
8. Using either a piping bag or by pouring the mixture into a jug, fill each of your greased donut tin shapes to about 2/3 full.
9. Bake in the preheated oven for no more than 15 minutes.
10. Once cooked take the tray out of the oven and leave to cool for a few minutes before turning it upside down and gently tapping out the donuts. (They should come out easily)
11. Leave to fully cool before icing.
12. The icing is a simple glace icing which is made by mixing icing sugar & a little water together. Make sure you make the icing sugar thick enough, if too thin add a little extra icing sugar & mix.
13. Drizzle the icing sugar oven the donuts (unless you"re a genius a lot will slide off but most of it will soon dry hard)
14. Straight after putting the icing on the donuts sprinkle the sugar strands over them & leave to harden.
15. Enjoy!

Notes

1. This amount made me around 15 donuts. I only had 1 six donut tin so I had to make them in batches - they are so quick to cook so this wasn"t a problem!
2. The donut tin I have I bought off Amazon for a good price. It works really well and I would highly recommend it.

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 Let me know how you get on if you give these gluten free donuts a try. I would love to see some pictures if you do!

Thanks for reading,

Becky xxx

RECIPE: Gluten Free Donuts - Comic Relief 2015