Archive of ‘Recipes’ category

Gluten-free baked chocolate and raspberry mousse

I saw this recipe recently in Woman & Home and I was forced to try it almost immediately – chocolate and fruit in one wicked dessert! The article said that the recipe was by James Martin but I have not been able to find it online so far. As you can see this was eaten faster than I could take a photo, partly because it needed to be eaten hot out of the oven, and partly because it tasted so good!


Ingredients (serves 4)

200g dark chocolate, 70% cocoa solids

25g butter

4 eggs

50g castor sugar

400g raspberries

Pouring cream or ice cream to serve if desired


Preheat the oven to 200 degrees

Break the chocolate into pieces. Melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Remove and allow to cool slightly.

Separate the eggs, reserving the whites, then whisk the egg yolks into the chocolate mixture.

Whisk the egg whites with the sugar to form stiff peaks, and then fold them into the chocolate mixture.

Place the raspberries into a large ovenproof dish measuring approximately 15 x 20cm, then top with the chocolate mixture.

Bake in the oven for 12 minutes, remove and serve immediately with cream if desired.


The notes to the recipe say that this could also just into the fridge to set as an unbaked mousse as well, but cooking it changes the flavour. In the interests of research I kept a small amount of the mixture into the fridge as well. The fridge version was basically a chocolate mousse which tasted a lot better the next day. The baked mousse almost takes on the consistency of gooey cake with small pieces of raspberries dotted throughout – really was very nice and also something a little different to serve.

Pretty and pesto

This weekend I felt like pasta and one of my favourite sauces is a simple pesto. That said, with additives and who knows what else sometimes being added, one has to be quite vigilant in terms of what one actually buys (plus some pesto seems to have walnuts in which, for some reason, can bother me). So right now I have two trusted options:

Option 1 – raw pesto from Free Food

Made with extra virgin olive oil, filtered water, basil, almonds, garlic, lemon juice and kalahari salt; this is a gluten-free, dairy-free, additive and stabilizer free pesto. If you eat dairy then you can just your own parmesan as so desired.  Free Food has a small restaurant and deli just off Corlett Drive where you can find deli items, frozen meals, soups, salads, gluten-free pasta, vegan burgers, gluten-free pizza bases/wraps and so much more (including the odd dessert). The menu changes every 2 weeks but you can always find the pesto and other great things in the deli section. Free Food is gluten/what, dairy, sugar, preservative and animal free. Many more postings on this shop to come!


Photos originally from

Visit for more or visit them at the corner of Corlett Drive and Delta Street (opposite BMW).

Option 2 – make it yourself!

I was recently watching Siba’s Table (starring Siba Mtongana) on the Home Channel and she made a chicken pesto penne dish, and I was inspired by this to make my own pesto as well.

Find the original recipe here at

For the pesto:

  • 200g fresh basil
  • 2 cloves garlic crushed
  • Salt and freshly ground pepper
  • 100g pine nuts, toasted
  • 100g Parmesan cheese, grated
  • 1 green chilli, deseeded
  • 160ml olive oil
  • Parmesan shavings, to serve
  • Fresh basil, to serve

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

How simple is that? I do not add the chilli myself not being a lover of spicy food so that is up to you.

With both these options I know exactly where the products have come from and what the ingredients are, which for me, is the most important thing… and they taste pretty good as well!


Gluten-free chocolate truffle torte

I have experimented with quite a few gluten-free chocolate tortes/cakes and I am going to share all of them as they are genuinely all fab! Some are completely grain and nut free, some use almond flour and for others I substitute gluten-free biscuits to make a base. This weekend I made a gluten-free torte to take to the Vaal (and yes a little chilly in winter, this is when Ugg boots do come in rather handy) so no baking required in this instance, just a little whizzing and melting really.

This is decadent (as most of my desserts seem to be) and not for the faint-chocolate hearted but I only create these desserts for special occasions or dinner parties. I believe in everything in moderation. I do eat a very strict healthy diet 99.9% of the time so every now and then it’s time to kick off the shoes and have some chocolate!

I found this recipe in and old issue of Food and Home magazine (September 2007 to be exact).




350g biscotti (replace with gluten free option)

150g butter, melted

5ml ground allspice


250ml fresh cream

500g 70% dark chocolate, finely chopped


250g strawberries

30ml castor sugar

(25ml vermouth per slice – I did not do this step)

To make the base, grind the biscotti/biscuits to coarse crumbs and mix in the butter and allspice. Pat the mixture into a loose bottom tart tin (or cake tin works just as well) and set aside.

For the filling, heat the cream until it comes to a simmer then remove from the heat and pour over the chocolate pieces.

Stir until the chocolate has melted. Allow to cool for 5 minutes before tipping into the tart tin and letting it set in the fridge overnight.

For the strawberries, wash, trim and quarter them. Sprinkle the castor sugar over the mixture and set aside in order for the fruit juices to be released, at least 20 minutes.

To serve, cut the tart into slices and serve with the strawberries. (Serve with a shot of vermouth to be poured over by the quests).

I found it best to take the torte out of the fridge 20 minutes or so before serving to make it easier to slice. One can easily skip the castor sugar and just serve with plain strawberries. In this instance for the biscuit base I used gullón gluten-free cookies with chocolate chips. Manufactured in Spain, these biscuits are also egg and nut free, contain no sugar and use only high oleic sunflower oil. Each biscuit contains 104kj/25kcal.

Gluten-free almond and banana muffins

One of my favourite things to bake for the weekend is gluten-free banana muffins made from almond flour. I can probably make these with my eyes closed, so when it came to actually type up the recipe I realized that I have no idea where I first saw it. So I searched and searched and finally I found it. I like to give credit where credit is due! Click on this link to for the original recipe.

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Makes 12 full size muffins


  • 3 ripe bananas mashed
  • 2 cups almond flour
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey
  • ¼ cup oil
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda


  1. Mix bananas, eggs, vanilla, honey and oil together.
  2. In a separate bowl mix almond flour, salt and baking soda.
  3. Slowly add dry ingredients to the banana mixture.
  4. Scoop batter into a lined muffin tins
  5. Bake at 180° for 15-20 minutes (or until a toothpick comes out clean )
  6. Remove from oven and let cool

I have read similar recipes where they suggest using a food processor for the mixing. I rather enjoy mashing bananas, but if you prefer not to get your hands dirty and do not have a processor, place the bananas in a zip lock bag and smash away. The key here is to have ripe bananas. I have tried a version where I substituted the oil with apple sauce/puree and that worked just as well. I am tempted to throw on some kind of frosting to make this a little more tea-time and less breakfast but so far have resisted the urge – think adapting this to carrot muffins will then give me “permission” to add a cream cheese frosting – hmm stay tuned!

The first dessert I ever made – chocolate pots

The first time I was searching for an idea to serve for dessert I was a little panicked, not 100% sure what I could do that would suit my gluten-free restrictions but also be a knock out! I found Jamie Oliver’s chocolate pots and even now I have friends who specifically request that I make them!


So than you to Mr. Oliver for providing a winning option with no need to try to amend the recipe or switch out ingredients.

Recipe serves 4 – find the original here on

285 ml single cream

200 grams chocolate – 70% cocoa

2 large egg yolks

3 tablespoons brandy (I am more of a Frangelico girl myself)

20 grams butter


In a thick-bottomed pan heat the cream until nearly boiling.

Remove and set aside for one minute. Snap in the chocolate and stir until melted and smooth.

Beat in your egg yolks and brandy and stir until smooth.

Allow to cool slightly before stirring in the butter until the mixture is smooth (I add the butter in small pieces to make it easier for it to melt).

Pour into individual serving pots.

PS Although I have never had this problem, sometimes if you add the butter when the chocolate is not cool enough it will make the chocolate look as if it has been split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistency again.

To make into a lighter mousse, add 2 stiffly beaten egg whites before pouring into the cups.

Make these the day before and leave in the fridge to chill.

I serve this in espresso cups, and although this is a rich dessert I have been known to double up the quantities and serve in larger cups/glasses – the chocolate lovers will be thrilled!

This really is a wonderful dessert to serve, the only thing to look out for is the chocolate you use and make sure that under the ingredients it does not state “may contain gluten” as that is not a chocolate you can trust! Also if you want to switch out the brandy, of course no whiskey and be aware of any flavoured vodka or other flavoured liquor as gluten can be present.

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