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How to make delicious gluten free desserts

Despite some people thinking it is difficult to cook when you have a gluten or dairy intolerance, there are loads of gluten free desserts available. Wendy Horne has published a book full of gluten free recipes for anyone to enjoy, which focus on flavour, goodness and taste. From how to make gluten free cakes, to easy gluten free dessert recipes – including gluten free baking – Wendy’s got it all and below are just three of her amazingly tasty sweet treats:

1) Almond and Apricot Tart


    • 125g Pure
    • 225g gluten-free plain flour
    • 50g icing sugar
    • ½ egg, beaten
    • 1-2 tablespoons soya milk
    • 270g caster sugar
    • 250g Pure
    • 4 eggs
    • 250g ground almonds
    • 450g apricots, stoned and halved


–  First, make the pastry. In a mixing bowl, combine the flour and sugar, and then rub in the Pure. Bring together with the egg and a tablespoon or two of soya milk. Place in the refrigerator to chill for an hour and then line out a 30cm greased flan dish with the pastry. Chill again for about ½ hour.

–  Meanwhile, whizz the sugar and Pure in your food processor until light and fluffy, and then gradually add the eggs.

–  Put your oven on at 160 degrees. Mix in the ground almonds and heap this frangipani mixture into the flan case. Place the apricots, cut side up, in the mixture and dust with a little caster sugar.

–  Bake for about 1 – 1 ¼ hours or until firm.

2) Lemon and Poppy Seed Cake


  • 140g caster sugar
  • 140g Pure
  • 2 large eggs, beaten
  • Pinch of xanthan gum
  • 140g gluten-free self-raising flour
  • 30g black poppy seeds
  • Grated zest of 1 lemon
  • 180ml soya milk
  • 2 tablespoons icing sugar
  • Juice of 1 lemon


–  Line a 455g loaf tin with Bakewell paper and put your oven on at 180 degrees.

–  Beat the sugar and Pure until really pale and then gradually add the beaten eggs.

–  Add the xanthan gum to the flour and sift in, and then add the poppy seeds and the lemon zest.

–  Add enough soya milk to make a soft, dropping consistency.

–  Put the mixture in the tin and cook for about 45 minutes or until a skewer inserted comes out clean.

–  Combine the icing sugar and lemon juice, and warm in a saucepan. Stab the cake with a skewer and pour over the sugar/lemon mixture. Leave to cool.

3) Chocolate and Courgette Brownies


  • 175g courgettes, peeled and cut into short lengths
  • 110g Pure
  • 175g dark brown sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon bicarbonate of soda
  • 50g good quality cocoa powder
  • Pinch of xanthan gum
  • 250g gluten-free plain flour
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract


–  Grease and line a 20cm square brownie tin. Put your oven on at 160 degrees.

–  In your food processor, with the ordinary blade, whizz the courgettes into strands.

–  Add the Pure and the sugar, and then whizz to combine.

–  Add the cream of tartar, bicarbonate of soda, cocoa powder and xanthan gum to the flour, and sieve half of it over the mixture.

–  Add the eggs and vanilla, and sieve over the rest of the flour combination. Whizz until smooth and well mixed.

–  Pour this mixture into the cake tin, easing into the corners. Bake for about 30 minutes. Test by inserting a skewer – it should just show a very slight trace of the mixture. Mark into squares and leave to cool.

For loads more yummy recipes, read: No Meat, No Dairy, No Gluten Just Flavour and Goodness (£9.99, Spring Hill) by Wendy Horne.