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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven June 2019 > SWEET TREATS


Create delicious and simple desserts & treats!

Vegan berry pavlova

By Love Fresh Berries (


Serves 8 | Prep 20 mins plus overnight chilling | Cook 2 hrs | Calories 235 (per serving)

2 x 400ml (14floz) tinned coconut milk,

chilled overnight in the tin

400g (14oz) tinned chickpeas

1 tsp white wine vinegar

125g (4½oz) caster sugar

25g (1oz) icing sugar, sifted finely grated zest 1 lime

600g (1lb 4oz) mixed strawberries (hulled and sliced), raspberries, blackberries and blueberries

1 Preheat the oven to 180ºC/Gas Mark 4. Line 2 baking trays with parchment. Drain the chickpeas over a large bowl (it’s the water or aquafaba you want, but you can use the chickpeas in another recipe). Use an electric whisk to whip the water into soft peaks, about 5 minutes.

2 Add the vinegar and continue whisking for another minute. Gradually add the sugar, a spoonful at a time with the whisk running, and continue whisking for another couple of minutes until smooth, shiny and increased in volume.

3 Spoon or pipe the mixture into 8 rounds about 10cm (4in) each. Reduce the oven to 120ºC/Gas Mark ½ and bake for 2 hours until they are firm and dry on the outside. Open the oven and leave the meringues in the oven to cool with the door ajar.

4 Open the coconut milk and scoop out the solids. Beat this with the lime zest and icing sugar until smooth, adding some of the liquid left in the can if too stiff, then use to fill the meringues. Top with the berries, then serve.

Sweet potato & amaretto ice cream with a pecan brittle

By Amanda Bootes (


Serves 10-12 | Prep 30 mins plus chilling | Cook 30 mins | Calories 311 (per serving)


2 large sweet potatoes, peeled, cubed (or 250g (9oz) mash leftover from the caramel)

250ml (9floz) milk

250ml (9floz) double cream

4 free-range egg yolks

85g (3oz) light brown sugar

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About Gluten-Free Heaven

Welcome to the June edition of Gluten-Free Heaven, paced with 101 delicious, seasonal and fragrant gluten-free dishes. This issue we discover the difference between allergies, intolerances and sensitivities, learn the best ways to live with an invisible illness, create wonderfully simple recipes using established baking mixes, rock the grill with DJ BBQ, put gluten-free bread to the test and much more. We also have the latest news and products to keep get your gluten-free summer off to the best possible start...