Lemon Swiss Roll with Blackberry Chia Jam (Coconut Flour)



Every time I watch the BBC television show “The Great British Bakeoff” I am left wondering how to recreate the delicious on-screen treats with a gluten-free flour.  So I gave it a whirl with a swiss roll using coconut flour and a chia seed jam (Mary Berry would be clutching at her pearls with horror!).  The Chief Taster declared this the best sponge I’ve made and I would like to tell you that it tasted lovely the next day, but I didn’t get a chance to have another slice as he scoffed it for breakfast.  I shall have to play around with this again.

Yummy, tell me more Diva…

Pumpkin Chocolate Truffles


If you have ever made chocolate truffles, this is just as simple except you add some pumpkin puree and spices in.  Just delicious and very addictive.  I just love the flavour combination of chocolate, pumpkin and spices…almost as much as dark chocolate and raspberry….(drools over keyboard).  When finished, I rolled mine in cocoa powder and some in coconut.  You could always add a dash of liquer too, under the guise of “well, it’s the holiday season”.   Which is my personal excuse for cracking open a bottle of something on Christmas Day.

These would make a lovely gift for the holiday season too.  Or just eat them all yourself, then sob quietly in the corner..

Yummy, tell me more Diva…

Crustless Pumpkin and Mascarpone Pie


A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie!   You could use this as a filling for a gluten free pie with a crust too if you wished.  The Mascarpone adds a richness and smoothness to the dish. It’s easy to make and is just delicious warm, with a side of cream.  There is just something about the combination of pumpkin and the warm spices that I adore.  Yummy, tell me more Diva…

Coconut Flan – Quindim

Just three ingredients!

Just three ingredients!

This is a Brazilian dessert that I came across in an effort to use up all the egg yolks I have left over after making healthy bread (which uses egg whites).   There is a limit to how much mayonnaise we can eat, so I looked for another way to use egg yolks and voila!   I replaced the sugar in the traditional recipe with erythritol.  You could used your sweetner of choice instead.   It only has three ingredients and looks wonderful when cooked.  It looks like you slaved away in the kitchen for ages too! Yummy, tell me more Diva…

Strawberry and Coconut Chia Pudding


I normally use almond milk in my Chia puddings, but this time tried coconut milk.   It was lovely and creamy.  A great version of strawberries and cream for breakfast!  Or a dessert.  I often have chia puddings for breakfast but this can make a lovely dessert option too.  Chia seeds are gluten and grain free but one tablespoon of the little seeds has more calcium than a glass of milk.  More Omega 3 than salmon and more antioxidants than blueberries!  They give you energy and are also great for weight loss as they absorb about 12  times their size in liquid.  So will expand and keep you full as well as being nutritious.  They also keep your blood sugar levels at a sensible level.   They are one of the most versatile superfoods. Yummy, Tell me more Diva…

Almond and Raspberry Crumble Cake


If you enjoy almond slices, you will enjoy this as it tastes very similar.  This is a great recipe from Linda’s Low Carb.  I love her site and it has many great low carb recipes.  The cake itself, is very moist, and best kept in the refrigerator.    I used chia seed jam for this but you could used any other low carb/low sugar jam instead.  Yummy, tell me more Diva…

Pumpkin Mousse


Creamy and light deliciousness

This delicious and creamy dessert  is quick and easy to make.  It’s a great alternative to pumpkin pie as a dessert and can be made in under 15 minutes.  It tastes like a light pumpkin cheesecake filling and is nice served with chocolate chips and whipped cream.  You could even serve the mouse in layers in between whipped cream..yum! Yummy, tell me more Diva…