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Our gluten free, wheat free and many dairy free cakes are a tempting indulgence, with those that try them pleasantly surprised by the taste, quality and texture the belie the perception that somehow a "free-from" product should be an inferior one. We like to bake traditional cakes but we also like to bring a modern twist to favourite classics and throw in something different for a change! We use a range of grains, seeds and nuts to replace wheat (see What is Gluten page) and either Rapeseed, Sunflower or Coconut oils to replace butter or dairy. Scroll down for further delicious temptations… Brownies & blondies: All our gluten and wheat free brownies contain South American, single-origin chocolate, either from Peru, Venezuela, Ecuador or Papua New Guinea (ranging from 64% to 71% for dark chocolate and 43% for milk chocolate).
 
Fresh Raspberry & White Chocolate brownies 
Toasted Nut Chocolate brownie 
Peanut Butter & White Chocolate blondie Zesty Lemon Polenta loaf: A tangy moist cake made with the zest and juice of fresh unwaxed lemons, ground almonds and coarse polenta. An excellent dessert or tea-time cake [HIGHLY-COMMENDED AT THE FREE FROM FOOD AWARDS 2011].  
Zesty Lemon Polenta loaf Stem Ginger cake: Nuggets of stem ginger and black treacle make this a popular cake. Topped with lemon or cinnamon icing. . Chocolate Stem Ginger cake: As our popular stem ginger cake but with chunks of dark, dairy-free chocolate. Dairy free. 
Stem Ginger cake Pistachio & Lime loaf: Lightly studded with pistachios and flecks of lime zest, this yogurt cake has a lime drizzle topped with crushed pistachios. 
Pistachio & Lime Drizzle loaf Spiced Carrot cake: Contains fresh grated carrot, fresh banana and coconut, this cake can be made with or without an orange glace icing. Dairy free. [COMMENDED AT THE FREE FROM FOOD AWARDS 2011].  
Spiced Carrot cake Victoria Sandwich: A traditional vanilla scented English sponge cake, sandwiched with raspberry jam and sprinkled with unrefined cane castor sugar. Dairy free cake. 
Victoria Sandwich Chocolate Orange cake: contains hazelnuts, fresh oranges and real chocolate. This cake contains Xylitol - a sweetener that occurs naturally in fruit, vegetables and birch trees. Dairy, sugar and fat free. Parsnip, Pear & Sea-salted Caramel Pecan cake: think white carrot cake - this moist, sweet treat is covered with a thick liquid version of our award-winning sea-salt caramel and crunchy, toasted pecans. Espresso Hazelnut cake: a light, nutty sponge base, topped with espresso-flavoured icing. Butter shortbread: thick wedges of buttery shortbread, with cranberries & pecans. Baked cheesecake: a creamy cheesecake, containing seasonal fruit, or Venezuelan milk chocolate (43%) or lemon & lime zest, on top of a GF biscuit/cake base. The above range is available year-round. However, whenever we can we like to use seasonal fruit: rhubarb, gooseberries and greengages or autumnal pears & apples, for extra variety and added flavour. We love to use vegetables, which has the added benefit of giving a lovely moist texture to a cake, as well as providing nutritional benefits. All cakes contain local farm eggs, unsalted English butter and cane sugar (though not in unnecessary amounts). Savoury tarts: We now have two delicious, gluten and wheat free tarts, just as good to eat cold as warm. With a gluten and wheat free pastry base, they are: WHEAT FREE ONLY Banana & Date flapjacks: Only sweetened via crushed, fresh banana blended with chopped dates - this makes a great energy snack or breakfast-on-the-go bar. Dairy free, no added sugar, egg free. Bircher Muesli flapjacks: grated apple, toasted sesame seeds and chopped almonds, blended with a little agave, this is another pick-me-up snack suitable for any time of day - not just for breakfast! Dairy free, egg free, no added sugar |
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