Monthly Archives: November 2013

Walnut and Hazelnut Biscotti/Cantuccini (lactose free)

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There are few pleasures greater in life than getting a lovely crunchy biscuit on the side of your coffee. (Ok, there may be a few greater pleasures!). We commonly call them biscotti, but they are also known as cantuccini. I believe that the latter means coffee bread while the former refers to biscuits that would have traditionally been baked twice.

I know that some people don’t enjoy this type of biscuit, citing it as too hard but I think dipped in coffee, that the nuts and crunch are really delicious. I chose chopped hazelnuts and walnuts for this recipe because I quite like to have little bits of nut distributed throughout the biscuit, as well as the lovely whole chunks of walnut.
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Red Velvet cupcakes (Gluten free) with Vanilla Cream Cheese Frosting

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When I started this blog, I really wanted it to be about the recipes I love. Both new ones and ones that are firm favourites. Red velvet cupcakes with vanilla cream cheese frosting are cupcakes that I make time and time again. They are easily adaptable to being gluten free, and so they work for all sorts of events. I have made them for my sisters wedding, work events and tea parties. They are always popular and people request them every time I am baking for an event.
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Almond and Peanut Butter Cookies (Gluten and lactose free)

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I was in Vancouver over the summertime and while I was there, I saw a hilarious greeting card. It read ’A birthday cake without wheat is rarely a treat’. My mother avoids lactose while my sister can’t eat gluten. My father needs a chocolate free diet. One by one all these things are manageable, but when combined, it requires some baking research and planning. I am grateful they can all eat eggs and nuts.

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Cookies are a pretty straight forward option for gluten free or dairy free baking. They don’t need to rise so the missing gluten isn’t that important. I really like the flavour and texture that coconut oil lends. Plus it is that bit healthier than butter! (I am trying to find a bright side of a family who reject my dairy and wheat filled baked goodness!). With the growing numbers of people who have dietary restrictions, every baker needs a few recipes like this under their belt!

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