No bake: Gluten Free Easter Nests

Easter nests with chocolate cornflakes 2

No bake gluten free Easter nests as seen on TV

‘Quick and effective, these can be prepared in advance and frozen until needed, then decorated with mini easter eggs. I use gluten free organic cornflakes and dairy free no added sugar chocolate


You will need:
100g chocolate
50g butter
1 tablespoon honey
150g Cornflakes, organic and gluten free
An assortment of mini Easter Eggs

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You will find my kitchenware at Tescoma and ingredients at Good Earth and GS Superstore

Break up the chocolate and place it in a large bowl with the butter and honey.
Place the bowl on a simmering bowl of water (bain marie) making sure it does not touch the water. Stir the ingredients until the chocolate and butter melt and it appears consistent.
Remove the bowl from the heat and add the cornflakes. Mix until the cornflakes are all coated with the chocolate mix.
Prepare a muffin tin with muffin cases OR line the whole tin and cavities with cling film.
Divide the mixture into the 12 spaces and use a spoon to press down and make an indentation in the middle of each chocolate nest.
Put them in the fridge for a couple of hours or overnight.
Peel off the muffin cases or cling film. Arrange the nests on a decorative plate and place the mini easter eggs in each nest.

No-bake banana pudding adapted from Maya Angelou’s recipe … egg free

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Our virtual world nearly exploded last week with the news that a very wise woman died. During her lifetime she made a phenominal impact not only on the lives of people but she was also an inspiration to many of the world’s top businesses.

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I was given one of her cookery books by an American colleague a few years ago and my #ultimatebaker friend and I decided to make her banana pudding with a few adjustments to complement my current healthier eating initiative in my daily column.

And as love and appreciation flowed down news feeds via facebook, twitter and blogs, we celebrated her life in the Press and you can also see the wonderful Emmetts at their family gathering last weekend.

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And for the pudding you will need:
First layer
1 large packet of Loacker wafers
3 spoons Limoncello (optional, you can leave it out )
Second Layer
5 bananas, neatly sliced
Juice of half a lemon (squeezed on the banana slices)
Third layer
1 can evaporated milk, heat up with the grated lemom and vanilla
Grated rind of one lemon
1 vanilla pod
500ml water mixed with 135 g sugar, add to the milk and stir while cooking
100g cornstarch mixed with 150ml water, mix together and when the milk and liquid starts to boil stir in the cornstarch mixture and stir. Remove from heat.
Top Layer
1 teaspoon cinnamon powder
2 spoons sugar or honey
250ml fresh double cream
250ml plain yoghurt

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Layer the wafers in the bottom of the bowl.
Drizzle some limoncello or leave out

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Then a layer of bananas

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And the egg free custard, repeat the three layers again.. Wafers, limoncello, bananas, custard

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Then beat the cream until it is stiff. Add the yoghurt, cinnamon and sugar. Mix well.

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I piped mine with a bag and no nozzle. I like the plain finish these days ! decorate the top with some banana slices and i sprinkled some more cinammon.

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The Queen of Rocky Road

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Boys especially seem to love Rocky Road.

My daughter first made it when she was in high school in the UK. At the time, it was not so popular yet outside the US although I am told that Rocky Road actually originates from Australia. She very quickly became known as The Queen of Rocky Road as she took it in with her to school every time a friend had a birthday.

I wanted to make some Rocky Road for the sons of a friend yesterday so I asked the Queen of Rocky Road to pass on her favorite recipe! She suggested Nigella’s www.nigella.com/recipes/view/rocky-road-crunch-bars-25 from her book Nigella Express
http://www.amazon.co.uk/Nigella-Express-Lawson/dp/0701181850

I added some extras and hope the boys enjoyed it…

You will need:

135 g butter
300 g dark chocolate
2 tablespoons golden syrup
2 tablespoons carob syrup
250 g digestive biscuits
100 g marshmallows
100g smarties or M & Ms
100g milk chocolate
Chocolate confetti

Melt the butter, dark chocolate, carob syrup and golden syrup in a saucepan.

Put the biscuits into a plastic bag and then crush them roughly with a rolling pin so that there is a mix of pieces and crumbs.

Mix the biscuit pieces into the melted chocolate mixture, and then add the marshmallows and mix.

Tip into a foil tray (24cm / 9 inch square) lined with cling film. I tend not to flatten mine as i like the bumpy surface. After all, it is a rocky road !
Melt the milk chocolate and drizzle over the top. Scatter the smarties or m&ms over the surface followed by the chocolate confetti.

Refrigerate preferably overnight.

Cut into fingers before serving.

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On the island, the grapes are now ripe and ready for picking !