- Dish type
A gooey traybake with a peanut butter biscuit base layer, topped with chocolate, nuts and coconut. Why is it magic? You'll know upon your first bite!
6 people made this
- 400g caster sugar
- 2 large eggs
- 500g peanut butter
- 125g extra dark chocolate, chopped
- 125g dark chocolate chips or buttons
- 50g chopped raw pecans
- 50g chopped raw almonds
- 75g desiccated coconut
- 1 (397g) tin condensed sweetened milk
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat oven to 180 C / Gas 4. Line a 23x33cm (9x13 in) glass baking dish with baking parchment.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until base is partly cooked, 8 minutes.
- Layer chocolate, nuts and coconut onto the base. Slowly pour condensed sweetened milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing from tin. Peel away parchment and cut into small squares using a sharp knife.
Instead of cooking chocolate and dark chocolate, simply use 250g of dark chocolate. Or, try a mixture of milk and dark. As always, check labels of all ingredients to ensure they are 100% gluten free.
Magic gluten free traybake
Reviews & ratingsAverage global rating:(43)
Reviews in English (37)
I absolutely appreciate that someone took the time to find a gluten-free alternative crust to these bars. Thank you for offering an idea I would never have thought of on my own!After having made them, I believe that the peanut butter cookie base makes the squares far far too sweet and rich, and the peanut taste totally overpowers the rest of the nuts in the bars. At least for my tastes, anyway. My husband and his dad liked them, but they could only eat one square at a sitting.My oven sucks, so I only realized later that the cookie base didn't cook/set as much as I would have liked. I would recommend longer than 8 minutes, and at a higher temp to at least set the PB.**It was easy to make and prep.** If you don't normally have these ingredients in your cupboard, you can save money by only buying the amount you need in the bulk section of your grocery store.I am going to try to find a gluten-free crust that is more like the original base I knew and loved when I ate gluten. Something less overpowering than the peanut butter.All in all, nice to be able to make something to take to holiday parties that was gluten-free, but not many people ate them, and no one took a second.-02 Jan 2013
Wow! Amazing! Dessert can be delicious without the gluten! I subbed 1/2 the peanut butter with almond butter for the cookie and cooked it 13 minutes instead of 8. I also used 1/2 brown sugar and 1/2 white sugar. Because several others had mentioned it was sticky, I spread butter in the bottom of my stoneware jelly pan and no problems. This was my first try at gluten free and it was a success! I made these for a friend who is gluten free, but my son ended up eating half of them! Thank you, Jewel! I will make these again!-13 May 2014
by Sarah J
Yummy!! I brought this (with a couple of changes) to a dinner party and everyone enjoyed it! Since another reviewer mentioned excessive sweetness and strong peanut butter flavor, I decided to try using half sunbutter (sunflower seed spread) and half peanut butter--was not too exact on measuring. I also used about 1 1/2 cups total sugar--half brown sugar, half white. I would definitely make this again!! This is delicious whether you need to eat gluten-free or not. Also, I imagine you could use all sunbutter (instead of peanut butter) for those with peanut allergies. Thanks for the idea!-22 Mar 2014
Pasta Bake with Veggies (GF)
My gluten free pasta bake is packed with hidden veggies, smothered in a rich tomato sauce and topped with a layer of melted cheese – absolute heaven on a plate! Rather than oven-baking, I simply make the pasta sauce and cook the pasta before combining, topping with cheese and popping under the grill. It means you don’t have to crank up the oven and the dish is ready much faster than classic pasta bakes.
This is a real family favourite in our household and even gets my fussy toddler eating aubergine and courgette. The sauce is pretty quick to make but you could even prepare it the day before and keep in the fridge (or even freeze it) for when you need to have dinner ready quickly.
You can mix up the veggies in this gluten free pasta bake or add extra ones in. I would recommend keeping the grated courgette in as it gives such a smooth texture to the sauce when cooked properly and takes up the rich flavours from the sauce. Equally, while I have used cheddar cheese in this recipe, mozzarella, parmesan or other hard cheeses would be perfect too.
5-ingredient cake bites
To make the recipe, all you need are 5 gluten free ingredients:
- Almond flour
- Gluten free cake mix
- Nut butter – I use almond butter but any variety will work. For a NUT FREE option, you can use sunflower butter
- Vanilla extract
- Maple syrup
To make them, just mix the gluten free cake batter with the almond flour, roll, coat with melted chocolate, and freeze.
Then, you’ll have no bake cake bites ready to give away or devour.
Magic Custard Pie
I was immediately intrigued when I saw the title of this recipe.
It’s a custard pie that takes only minutes to assemble. You know how I love my easy recipes.
The magic comes when it’s baking. To make the recipe, you simply throw a bunch of ingredients into a blender. Then you put it in a pie pan and bake it. While it’s baking, the flour from the ingredients sinks to a bottom, separates from the custard and creates a pie crust. So when it’s done, the pie magically has a crust.
There’s actually quite a few versions of this recipe currently floating across the web. Some versions end up with a three layer cake, but it takes more steps to get the three layers.
I chose to do this 2 layer version because it was so darn easy. It came out just as promised.
It was a little difficult getting the crust layer off of the pan, so I definitely recommend making sure your pie pan is well greased. Next time I might add some coconut flakes, a dash of cinnamon and nutmeg, to spruce it up because it is a little plain. But the recipe is definitely a keeper for when you need to make a quickie dessert.
You can find the recipe here. My only change was that I didn’t have margarine, so I used butter in place of margarine.
Preheat the oven to 220°C/200°C fan.
Sift the flour into a mixing bowl. Slowly add the cream, followed by the can of lemonade. Stir the mixture together using a metal spoon. I try to avoid using a wooden spoon, as a metal one cuts through the mixture better.
Use your hands to bring the dough together, and shape it into a ball in the bowl, adding a few more tablespoons of flour if it’s too sticky. Working quickly (so it keeps its shape), turn it out on to a heavily floured surface and knead it lightly.
Pat the dough to a thickness of around 4cm and cut into circles using the cutter or, if you don’t have one, the rim of a clean glass or small mug (you’ll lose the pleats, but it’s better than nothing).
Put the scones on a baking sheet lined with greaseproof paper, around 3cm apart, neatening them up using a wet knife if necessary.
Bake in the oven for 20 minutes. Give them another few minutes if the tops haven’t turned golden brown. Allow to cool on a wire rack.
Tip: You can top the scones with easy, three-ingredient jam. Put 500g of fresh raspberries and 500g of caster sugar in a pan, heat until it boils, and add 1 teaspoon of butter. Let the mixture bubble away for 10 minutes until it gets a jam-like consistency – then cool.
Rhubarb & ginger oaty slices (gluten-free)
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In my experience it&rsquos hard, when you visit or live in different places, not to compare things like the weather, the food and the people and their ways of doing things with what you&rsquore used to.
I remember when I first went to live in Greece, for instance, wondering why strangers didn&rsquot find it rude to stare or ask you how much you earned or whether you were married or not. In Spain I wondered how people stayed up all night long (children included) at some fiesta or other, how the Thais smiled and stayed calm even when they couldn&rsquot possibly be happy and how the French could sit for hours over dinner while intelligently discussing politics or current affairs (and yes, without seemingly putting on any weight). All clichés, in a way, but no less true.
Above all, though, I&rsquove always tried (but sometimes failed) to appreciate first the good things about a place, and enjoy them while I&rsquom there. When I move on, I then try not to bemoan the loss of the things I loved in that place too much, and instead focus on what&rsquos good and exciting about the new place I find myself in. (Just as I didn&rsquot moan at all about England&rsquos changeable weather not particularly helping my photography in my last post. Oh no, not even the tiniest little bit. - )
So please humour me by allowing me to tell you something that I&rsquom enjoying about the place that I happen to be in right now. At the moment we&rsquore staying with my parents who have a lovely suburban garden with a greenhouse full of tomatoes and &hellip a rhubarb patch! During all those years I was living in Greece, maybe I wasn&rsquot looking hard enough but I didn&rsquot see a single stick of rhubarb. So when I heard my dad &lsquogrumble&rsquo the other day that the rhubarb was getting too big, my ears pricked up. Well, what a shame. Someone needed to pick some of the rhubarb and make something with it. I wonder who might like to do that. &lsquoOh, I&rsquoll make something if you like,&rsquo I said, as nonchalantly as I could.
So that&rsquos how these rhubarb & ginger oaty slices came into being. I remember seeing something a little similar made with raspberries, and I loved the &lsquorhubarb crumble and custard&rsquo that we Brits know so well when I was a child. I also loved a sort of chewy, oaty slice that we call &lsquoflapjack&rsquo, so I decided to see if I could come up with something that was a kind of cross between a rhubarb crumble and a rhubarb flapjack. And I think I actually got it about right first time.
These oaty slices were insanely easy to make. After picking some rhubarb (yes, I did say after picking it! You can&rsquot imagine how satisfying that was after living in a flat with no garden for years), chopping off the leaves and cutting it into pieces, I took a moment to take in the unique and beautiful scent of the freshly cut fruit (which so reminded me of dipping raw rhubarb sticks into sugar as a child!) then cooked it for about ten minutes with a little brown sugar. To make my oat mixture I melted a little butter and brown sugar and plenty of honey together before adding oats, ground almonds and ground ginger. Finally I assembled everything by pressing two thirds of the oat mixture into the bottom of a baking tray, spreading the cooked-down rhubarb on top, and sprinking the rest of the oat mixture on top of that. Then into the oven it went.
The finished result was, as I said, just what I&rsquod been aiming for as you take a bite there&rsquos the crumbly, oaty top, then the beautiful rhubarb gets your taste buds singing as only rhubarb does. Finally, there&rsquos the slightly chewy flapjack-y layer on the bottom.
I shared this dessert with my family, of course, but I&rsquoll let you into a secret. I&rsquove shown it served with a ball of ice cream in the picture below, but we actually ate our oaty slices with custard, a hot creamy vanilla sauce that may well not be very well known in your country (if you ever get a chance to try it, though, please do, as it&rsquos delicious). Don&rsquot worry, though. For &lsquotesting&rsquo purposes, my mum and I also sampled the slice I photographed with ice cream, and that was scrumptious, too. Finally, my dad took the last of the slices to work with him two days later and declared that they were just as delicious cold and on their own. So, enjoy these warm or cold with ice cream, cream or custard or just by themselves. Both myself and my family assure you that they are very tasty devoured any of these ways!
If you live in a place where you can&rsquot easily find rhubarb, you could go ahead and try these with berries (just don&rsquot cook them first) or really any other fruit. Please let me know how they turn out if you do try that.
Seriously Simple Sausage & Bacon Traybake
A good traybake is about three things…good layering, fantastic flavour, and only having one dish to wash up at the end. Honestly, what more could you want? Perfection!
The great thing about a really good traybake is that it’s pretty impressive looking! Whatever you end up putting in it, you’ll end up with some beautiful colours on which to present your meat, and if you layer it sensibly, you’ll also end up with some tasty gravy/sauce at the bottom to keep everything moist and juicy!
What’s more, a traybake is seriously easy to make completely syn free! At the end of the day it’s like a big, comforting, roast dinner, made in one tray…simple! On this occasion I decided to treat myself and indulge in some mouth watering sausages from The Black Farmer, which absolutely weren’t syn free (they’re 5 each so still within my syns as I had 3), but you could make this with Slimming World sausages, or low syn alternatives…I just chose to be naughty! With this particular traybake, you’re also getting plenty of delicious speed food, in the form of broccoli, tomatoes, carrots and onions, so it’s also a very balanced meal.
Meals like this, to me, signal warmth and comfort, and in my little fantasy world I serve them every evening in my country cottage with a roaring fire in the background and a big loaf of crusty sourdough to mop up any extra juices at the end. That fantasy is entirely not Slimming World friendly, but a girl can dream right?! In all seriousness though, this is a meal that goes into the same category as lasagna and shepherds pie! Good, hearty, family meals, that everyone around the table can tuck into all at once.
With this particular recipe, I’m really just giving you a combination of ingredients that I find work really well together, however you can very much play around with this. If you’ve got a slightly different variety of veg in the fridge, or you’re doing an SP day (using Slimming World sausages, remember that not all sausages can be eaten on SP!) and fancy swapping out the potatoes for some butternut squash, then do it! Have a play with the ingredients and discover what flavours work best for you and your family.
What this recipe does give you, is how to layer a traybake. I can’t tell you how many times in the past I just chucked in a bunch of ingredients and expected them to cook perfectly. If you do that, you often end up with potatoes that haven’t crisped up, veg stuck to the bottom (you can see in the pictures here that the tomato in the corner has stuck to the side…imagine that but on a much bigger scale!) and it can all be a bugger to wash up. Even if you’ve only got one tray to wash up, if your food has burnt to the bottom then it’s a severe inconvenience! So just take a bit of notice when it comes to the way I structure this dish. I find that by putting the onions on the bottom, they not only infuse a lot of delicious flavour into the rest of the dish, but they act as a prop for the rest, allowing the chicken stock to work its magic and preventing your food from sticking!
New Additions to the Alpro Family
It’s been a while since a new “yoghurt” appeared on the scene…and just like buses, now there are four. Alpro have brought us the new flavours and they’re all good!
/>Alpro Lemon and Lime
This one was the first new kid on the block…and for me it’s an absolute star. The zingy lemon and lime come through excellently and the texture is superb. For me, it compares favourably with the fabulous lemon curd real yoghurt which has been on the market for a while now. This one’s so good that I don’t put it on my muesli: I don’t want to mask any of its glory with other flavours. Just eat and enjoy. (Sometimes straight out of the pot!)
/>Alpro Strawberry with Rhubarb
A good addition, put slightly in the shade by its showier lemon & lime cousin. The texture and flavour of this are both good, but the combination doesn’t quite have star quality. The “mouth feel” isn’t quite as stunning, possibly because both strawberries and rhubarb introduce more water into the mixture. There is also an inevitable slightly beige tinge to the yoghurt. I applaud Alpro’s courage in deciding not to add more colour. Don’t be put off by the beige, enjoy the lovely fruitiness of this new addition.
/>Alpro Plain with Almond
I think this is lovely. The children call it marzipan yoghurt and they’re about right. The texture feels smoother and creamier in the mouth than the original Alpro Plain and the development scientists have finally got rid of the lingering aftertaste taste of soggy cardboard. (And about time too!)
/>Alpro Plain with Coconut
Last but by no means least, this has the richness and creaminess of coconut cream which gives the yoghurt a silky texture which has been lacking in soya yoghurts until recently. Gone is the old grainy feel and strange backtaste: this is a very superior new arrival. I like this very much indeed.
For details of other “yoghurt-free yoghurts”, see our product review page.
Ozlem’s Turkish Table-Winner of Gourmand World Cookery Book Award and Festive Ideas
I am delighted to share with great pleasure and honor that Ozlem’s Turkish Table cookery book has been awarded as the Winner of the prestigious Gourmand World Cookery Book Award , in the Food Heritage Category for Turkey! The Gourmand Awards are often compared by journalists to the “Oscars” and we are absolutely delighted this prestigious award will help spreading the word on delicious, wholesome Turkish cuisine with a rich culinary heritage and more exciting events on the way! My very sincere thanks to all of you dear readers for your support for this special book, as well as to my publisher GB Publishing and Pinar UK for all their valuable support. Ozlem’s Turkish Table now qualify to compete for Best in the World 2020 in Food Heritage category.
Signed copies of Ozlem’s Turkish Table now 20 % off for the festive season!
Delighted to let you know that the hardback signed copies of Ozlem’s Turkish Table now 20 % off via GB Publishing at this link and delivered worldwide incl USA, also available in kindle and other formats here. I can make a lovely gift to a foodie.
What I have been up to …
Teaching at Christopher Kimball’s Milk Street Cookery School, Boston MA was a special highlight
It’s been a very special few months, teaching Turkish cookery at the Christopher Kimball’s Milk Street Cookery School in Boston, in Fethiye, Kalkan – Turkey, Divertimenti Cookery School – London and in Surrey, UK.
I did two days of full master classes at the Milk Street and they have been very special – folks flown in from California, Seattle, North Caroline, Virgina for these classes, so very humbled and greatly enjoyed teaching and meeting everyone – my very sincere thanks to all.
Ozlem’s Turkish Table Cookery classes in Kalkan and Fethiye – Turkey
Ozlem’s Turkish Table cookery demo and Turkish lunch at Villa Cennet Bahcesi, Kalkan
Teaching at Guru’s Place Cookery School, Kalkan – a lot of fun!
Always a pleasure to teach at Yakamoz Hotel – Fethiye
Enjoying our cookery class creations al fresco at Yakamoz Hotel, Oludeniz
As always, greatly enjoyed teaching Turkish cookery in Fethiye and Kalkan in October. Thank you very much to Fethiye Times, dear Lyn Ward for all your help for organising Fethiye and Kalkan classes and huge thanks to Yakamoz Hotel Oludeniz, Villa Cennet Bahcesi, Kalkan and Guru’s Place Kalkan Cookery School for having me and all the lovely folks joined us – greatly look forward to more classes together in 2020. We are working on my 2020 teaching schedule in Kalkan and Fethiye so stay tuned!
From our road trip at beautiful Kalkan with dear Lyn, from Fethiye Times
No Churn Keto Ice Cream
This recipe for no churn keto ice cream utilizes heavy whipping cream for the fat content, vanilla extract for the flavor, stevia as a zero calorie sweetening option, and cream cheese to add even more fat. You may already have these ingredients on hand right now, so head on over to the recipe link and whip up a batch to try this ice cream for yourself.