Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
GB
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Finish off your meal in super sweet style!

SWEET TREATS

W E LOVE… BLUEBE RRY TART pg8 9 // BANOFFEE PIE pg9 3 // CHERRY TARTE TAR TIN pg9 6

Chocolate and cinnamon French toast

By Gradz Bakery (www.gradzbakery.co.uk)

GF V

Serves 2-4 | Prep 5 mins plus chilling | Cook 10 mins | Calories 221 (per serving)

4 slices of GRADZ yeast-free sourdough bread

2 free-range eggs

100ml (3½floz) milk

4 tbsp caster sugar, mixed with 2-3 tsp ground cinnamon butter, for frying

50g (1¾oz) dark chocolate, melted

1 Beat the eggs and milk together with a fork on a plate. Dip each slice of bread in the egg mix until coated.

2 Heat the butter in a frying pan and add the slices of bread, one at a time. Cook for a minute or so until the underside is golden, then turn and cook the other side until golden. Remove from the pan and sit on a plate. Continue cooking each slice of coated bread.

3 Dust the slices with the cinnamon sugar, drizzle over the melted chocolate, slice in half, then serve.

Peanut butter cups

By Abakus Foods (www.abakusfoods.com)

GF DF EF V

Makes 12 | Prep 15 mins plus chilling | Cook 2-3 mins | Calories 194 (per cup)

125g (4½oz) peanut butter

3 tbsp maple or golden syrup

1 tsp vanilla extract

250g (9oz) vegan chocolate chips

1 bag of Jujube fruit (30g (1oz)), cut into small pieces

1 Place cupcake cases into the holes of a 12-hole cupcake or muffin tin.

2 Combine the peanut butter, syrup and vanilla in a mixing bowl and place in the fridge.

3 Place the chocolate in a bowl and microwave for 2-3 minutes on about 70% power. Stir every 30 seconds.

4 Pour ½ tbsp chocolate in the bottom of each liner and spread with a spoon to evenly cover. Place in the freezer for 10 minutes.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven February 2020
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven February 2020
£4.99
Or 499 points
Annual Digital Subscription
Only £ 2.33 per issue
SAVE
53%
Was £40.99
Now £27.99
Monthly Digital Subscription
Only £ 3.99 per issue
SAVE
20%
Was £3.99
Now £3.99

View Issues

About Gluten-Free Heaven

Whether you are a fan of Valentine's Day or not, you can't deny it brings one of the finest ingredients to the table – chocolate, so we are championing that this month with a loaded section of fantastic moreish recipes, while we also highlight Shrove Tuesday (Pancake Day), where we show you how to make the most of eggs, flour and delicious ingredients to give your frying pan a worthy workout. January has gone now, so we can spoil ourselves a little again! If you are new to a gluten-free diet or still have burning questions, there's a great Q&A that covers some of the basics to keep you on track, while we also look at how to deal with osteoporosis, a condition that many with coeliac disease suffer with. There are of course all your regular recipe sections, latest products, news, tips and ideas to keep your gluten-free journey fresh and exciting... Enjoy!