Makes 12

- 1 1/2 cups (350g) whole-weat flour (or rice flour)
- 1/2 cup (115g) sugar substitute
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 egg
- 1 3/4 cup (400g) canned pumpkin
- 1/2 cup (115g) canola oil

Icing:
- 1 package spreadable cream cheese (low-fat or regular)
- 1/2 cup (115g) sugar substitute
- 1 tsp vanilla extract

Preheat oven to 400°F/200°C and prepare a 12 cup muffin pan with baking spray.

Combine the whole wheat flour, Splenda Granulated, baking powder, baking soda, ground cinnamon, salt, ground cloves, and ground nutmeg in a mixing bowl.

Beat the eggs thoroughly in a separate bowl. Add the canned pumpkin and canola oil to the beaten egg. Mix until thoroughly combined.

Combine the mixtures in the two together until just mixed. Do not over mix. The batter will be stiffer than a typical cake or muffin batter.

Spoon the batter equally into the prepared muffin pan, taking the time to evenly smooth the batter in each cup. Bake for approximately 18-20 minutes. Remove from the pan and cool completely on a wire rack.

Icing:
Combine the cream cheese, Splenda Granulated, and vanilla to form an icing. Spread the icing equally over the tops of the thoroughly cooled cupcakes.

(Source: houseandhome.com)

- 55g (1/4 cup) shelled hazelnuts
- 3 large eggs, separated
- 2 tbsp milk (or soya/lacto-free milk)
- 100ml (1/2 cup) groundnut or sunflower oil
- 110g (1/2 cup) golden or white caster sugar (or sugar substitute)
- 100g (1/2 cup) plain flour (or rice flour)
- 1 tsp baking powder
- 85g (1/3 cup) raw beetroot, grated
- 1/2 tsp ground cinnamon

Preheat the oven to 190C/170C fan/375F/gas mark 5. Arrange the nuts in a single layer on a baking tray. Roast until the nuts begin to turn golden-brown (about 5-10 minutes). Remove from the oven, leave to cool and then roughly chop.

Reduce the oven heat to 170C/150C fan/gas 3 and line a 12-hole non-stick muffin tin with paper cases.

Whisk the egg yolks and milk together in a bowl. In a separate bowl, whisk together the oil and sugar and add this to the egg mixture.

Sift the flour and baking powder and add to the batter, mixing thoroughly. Stir in the beetroot, hazelnuts and cinnamon.

In a large clean bowl, whisk the egg whites until they form stiff peaks when the whisk is removed. Using a metal spoon, gently fold the whites into the pink batter. Keep turning the mixture so that the two are combined.

Divide the mixture between the paper cases. Bake in the central shelf of the oven for 20 minutes. Remove and place the cakes on a wire rack to cool.

(Source: uktv.co.uk)

Makes 14

- 160g (1 cup) rice flour
- 180g (1 cup + 2 tbsp) finely ground almonds
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 60g (7 tbsp) poppy seeds
- 3 medium free-range eggs
- 160g (3/4 cup) fruit sugar
- 250g (1 cup + 2 tbsp) courgettes, peeled and finely grated
- zest of 3 and juice of 2 large lemons
- 100ml (1/2 cup) buttermilk
- 150g (2/3 cup) blueberries

Preheat oven to 200C/400F/gas mark 6. Line a 12-muffin tray with muffin cases. Combine the dry ingredients in a medium bowl (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside.

Beat the eggs and sugar with a handheld or standing mixer for 3 minutes until pale and creamy. Add the lemon zest, juice, courgette, oil and buttermilk and combine.

Working quickly with a spatula, fold in the dry ingredients until they are mixed in. The key is to not overwork the mixture.

Spoon even amounts of batter into each muffin case, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving.

(Source: cookyourselfthin.co.uk)

Makes 24 cookies

- 2 3/4 (345g) cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 cup (120ml) grapeseed oil
- 3/4 cup (190g) agave nectar
- 1 tablespoon vanilla extract
- 1 cup (230g) coarsely chopped dark chocolate (73% cacao)
- 1 cup (230g) dried fruit-juice-sweetened cherries

Preheat the oven to 180C/350F/gas mark 4. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, baking soda and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the dark chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack - be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.

- 150g (1 cup) superfine brown rice flour
- 50g (1/3 cup) sorghum flour
- 40g (1/3 cup) tapioca flour
- 150g (1 1/3 cup) gluten-free oats
- 75g (1/3 cup) cane sugar
- 20g (1 tbsp) baking powder
- 3g (1/2 tsp) baking soda
- 2g (1/2 tsp) xanthan gum
- 5g (1/2 tsp) salt
- Zest of 1 lemon
- 140g (10 tbsp) cold butter or non-hydrogenated shortening
- 1 egg
- 110g (1/2 cup) cold buttermilk
- 75g (3/4 cup) raspberries, fresh or frozen

Put the butter in the freezer for 30 minutes.

In a large bowl, whisk together the first 9 ingredients. Take the butter out of the freezer and grate it into the dry ingredients using a box grater. If you don’t have a box grater, then just cut it into small pieces (no need to freeze) and work it into the flour. Coat the grated butter with the flour and spread it throughout.

Whisk the egg and buttermilk together and add it to the flour and butter mixture. Fold using a spatula or your hands until flour moist. It will be lumpy and chunky. Just press it together with your hands. Add the raspberries and fold.

Pat to a disk that is about 1/2” thick and cut using a cookie cutter or knife. Place the scones on a baking sheet and brush with beaten egg. Sprinkle with raw sugar.

Bake at 400F (200C) for about 18 minutes or until golden.

(Source: cannelle-vanille.blogspot.com)

- 450g (3 1/2 cups) gluten-free flour mix, sifted
- 3 1/2 teaspoons gluten-free baking powder
- 1 teaspoon xanthan gum
- 150g (1 cup) ground almonds
- 125g (3/4 cup) golden caster sugar
- 1/2 teaspoon salt
- 150g (2/3 cup) dairy-free margarine
- 150g (1 cup) sultanas
- 4 free-range eggs, beaten, plus extra for glazing

Preheat the oven to 220C/425F/gas mark 7, and line a baking sheet with baking parchment. Place the flour and gluten-free baking powder in a large mixing bowl, then stir in the xanthan gum, ground almonds, sugar and salt. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sultanas.

Make a well in the centre and pour in the baten eggs. Mix with a wooden spoon, starting from the centre of the well and stirring outwards until you have a sticky dough. Wrap the dough in clingfilm and chill in the refridgerator for at least 1 hour.

Light dust a worksurface with flour, roll out the fough to approximately 3.5cm (1 1/2 inches) thick and use a 6cm (2 1/2 inch) fluted cutter to cut out the scones, rerolling the trimmings as necessary. Place on the prepared baking sheet and brush with beaten egg. Bake in the preheated oven for 12-15 minutes until deliciously golden brown.

(Source: bake-a-boo.com)

A wonderfully delicious gluten and dairy free recipe from the Bake-a-Boo Bakery.

Ingredients:
- 150g (5oz) dairy-free margarine
- 150g (5oz) golden caster sugar
- 2 large free-range eggs
- 1 teaspoon gluten-free vanilla essence
- 150g (5oz) rice flour, sifted
- 1 teaspoon gluten-free baking powder

Dairy-free buttercream:
- 600g (1lb 3oz) icing sugar, sifted
- 75g (3oz) dairy-free margarine
- 60ml (2 1/2 fl oz) water
- 1/2 teaspoon vanilla essence

Preheat the oven to 200C/400F/Gas Mark 6, and line a 12-hole muffin tray with paper cases. Lightly cream the margarine until smooth and fluffy, then beat in the caster sugar until just combined. Beat in the eggs one at a time, followed by the vanilla essence. Gently fold in the flour and baking powder, taking care not to overwork the mixture.

Divide the mixture between the paper cases and cook in the preheated oven for 20 minutes, until the tops are golden. Leave to cool in the tray.

To make the buttercream, place the icing sugar in a large mixing bowl and beat in the margarine. Add the water, a little at a time, then stir in the vanilla essence.

These delicious cupcakes from the Bake-a-Boo Bakery Cookbook are dairy and gluten free.

- 150g (5oz) dairy-free margarine
- 150g (5oz) golden caster sugar
- 2 large free range eggs
- 1 teaspoon vanilla essence
- 150g (5oz) rice flour
- 1 teaspoon gluten-free baking powder
- 200g (7oz) canned raspberries in fruit juice, drained and juice reserved
- 12 fresh raspberries, to decorate

Raspberry Buttercream

- 500g (17 1/2 oz) icing sugar, sifted
- 50g (1 1/2 oz) dairy free margarine
- 50ml raspberry juice from the can

Preheat the oven to 200C (400F), Gas Mark 6, and line a 12-hole muffin tray with paper cases. Lightly cream the margarine until smooth and fluffy, then beat in the caster sugar until just combined. Beat in the eggs one at a time, followed by the vanilla essense. Gently fold in the flour and baking powder, taking care not to overwork the mixture. Stir in the drained canned raspberries.

Divide the mixture between the paper cases and cook in the preheated oven for 20 minutes, until the tops are golden. Leave to cool in the tray.

To make the buttercream, place the icing sugar in a large mixing bowl and beat in the margarine. Slowly stir in the raspberry juice until well combined. Use the back of a teaspoon to spread the icing on top of the cupcakes. Top each cupcake with a fresh raspberry.