Well last month’s gluten free recipes added to the #G2BGF round up were few but rather special, it’s not quantity but quality here!
Okay, okay for the eagle-eyed readers this is a wee bit later than normal for me to post. Both Kate and I like to start the linky on the 1st of the month and end it on the 28th with the round-up being written up as soon as possible.
Guess what, life gets in the way (pesky life, grrrr *shakes fist at an empty room!) I’ve been a tad quiet in general across social media unless you count the last few days when I’ve joined in #sausagegate on Twitter, if you’re free for a few minutes I’d check the thread out, it’s really quite a giggle!
I hope to be rejuvenated soon and back to full strength and motivation. In fact, something that’s sure to give me a bump start in the Pilates Retreat I’m going on this weekend with a gaggle of free from bloggers, that’s right, the free from gang go on tour! We’re going to be staying at Pignoulet in Gascony, France for three days and it could have come at a more perfect time.
Be sure to keep your eyes peeled on more about the retreat and our adventures as I take to social media once more and of course there will be a post to let you know how we got on and the delicious free from foods on offer to accompany our Pilates classes, relaxation and sight-seeing.
Let’s get back to the Gluten Free recipes shall we….
With Jenna from A Balanced Belly I was thrilled to see she’d linked up not one but 40 dairy free ice cream recipes, I adore ice cream and get very jealous of the family tucking into their ice creams on sunny days out but these recipes mean I can have a whole array of flavours and textures.
Sticking to the same theme my co-host Kate, aka Gluten Free Alchemist added her delicious and boozy ice cream inspired by the limited edition Strawberries and Cream Bailey’s, I’m going to have to work on a dairy free version of this to accompany my original flavour Dairy Free Bailey’s recipe that’s a double for the real thing.
Another refreshing themed post was linked by Monika from Everyday Healthy Recipes. Her Red Bush Raspberry Iced Tea is my kind of summer drink, I’m usually rubbish at keeping myself hydrated as I hate water on its own and generally can’t be bothered to make a squash however, this can be made in bulk, popped in the fridge and feels kinda special too…and I’m special so that works well!
We were super lucky to have four delicious bakes linked up last month with Intolerant Gourmands Ginger Crumble Bars, Kate’s Funfetti Cake and not one but two brownie recipes. I’ve already tried Midge’s vegan fudge brownie recipe from Peachicks Bakery and know it’s gorgeous and I’m going to tweak Kate’s Beetroot Brownie recipe so that I can eat it as well as Bethany because I love beetroot in baking and often make my Beetroot Brownie Cake when the veg is in season.
There were two equally delicious savoury options added; you had Nathalie’s Creamy Mushroom Sauce to accompany Pumpkin Pasta and her Garlic Crispy Potato Skewers and after those you’d be forgiven if you wanted a light dessert. Oh look! Cat from Curly’s Cooking added a deliciously light and simple Raspberry & Lemon Curd Meringue Nest recipe – perfect!