Desserts, Sugar Free, Uncategorized

Coconut Yogurt – Finally!!!

I’ve been trying to make my own coconut yogurt for an age. I’ve read so many recipes on Pinterest and tried numerous different ways and it’s never worked until now!

While I love the shop bought COYO brand, it’s SO expensive at £1.99 for a small 125g tub or £2.99 for a 250g one. It’s a treat. I wanted to create something I could be a bit more generous with myself with and not limit it to a spoonful at a time.

I’ve gone down the route of  heating it until a precise temperature and letting it cool and then adding the content of pro-biotic capsules, but that was a dismal failure. The top gained pink mould, probably due to my not cleaning things well enough to stop the bad bacteria setting in.

So I decided to keep it simple.  Forget the probiotic capsules (for the moment) and the thermometer and head for the shop bought option. While £2 for a pot of yogurt is pricey when you’re eating it, using it as a starter seemed a good option seeing as the special ‘vegan’ ones seem to be impossible to get in the UK and then even more expensive. Some people have said that this method doesn’t work, but I seem to have been successful with it.


1 x  400ml tin coconut milk

2 tablespoons Coyo coconut yogurt. Like this one I use this or the 125g size

1/2 sachet gelatin, made up according to instructions (this makes it NOT vegan, but you could try agar flakes. I haven’t ventured down this road as I eat meat so it doesn’t worry me)

All I did was literally mix it all together in yogurt maker container and then put it on for AT LEAST 24 hours. It did separate in that time (see picture) but I just stirred it.IMG_1271IMG_1272

After 24 hours, I gave it a good stir and put it in the fridge overnight. This allows the gelatin to set.

Some might say it’s a little like jelly, but I’m happy with it.


I’d really like to get it to work with tapioca starch as then it would be vegan and I’d not worry so much about the source of the gelatin, but that’s an experiment for another time. If anyone has tips, please do share.

Gluten Free

Millet Porridge


I was really annoyed when I was told that I could no longer have oats as part of my diet. I’ve been gluten-free for about 10 years, and all that time I’ve been able to tolerate oats. About a year ago I started to feel unwell again and my nutritionist and I pinned it down to oats.

BOOO!!! What was I supposed to have for breakfast now?! I pretty much had porridge every day.

Since then, I’ve been trying to widen my menu for breakfast as I’m a bit of a ‘have the same thing every day’ girl and I’ve read that this can be not so great for you, so I decided to try and jazz it up a bit.

I’ve made my own refined sugar-free granola (more on that another time) but I was in need of something comforting and warming one day.

I came across the idea of using millet instead of oats and it worked. I used this recipe from Naturally Ella but without the strawberries. I also halved it to make enough for just me, although you could do double and heat it up the next day as it does take a bit of time to make.

I used:

1/2 cup millet

2 cups of coconut milk (or any dairy free milk I have –  carton not tinned stuff) I found it drinks up the liquid so be prepared to add more as it cooks.

1/2 teaspoon vanilla extract (adds a little sweetness without the sugar)

I simply ground the millet in my Nutribullet (any food processor will do) so that it was half ground, half whole and then toasted it in the pan for a few mins. I then added the coconut milk and kept stirring. I have attempted to do my morning yoga whilst leaving this to cook but I don’t recommend it – I nearly burnt the pan dry! One task at a time!!!

It takes about 15-20 mins to cook, but do keep an eye on it. A little while to wait but worth it I think.

I’m interested to try porridge with other grains/seeds. Anyone tried Amaranth or teff or even quinoa?

Gluten Free

The Rise and Fall of Baking

If my last post was the rise, then this one is the fall of gluten-free baking.

I always get disappointed when recipes don’t work out and I get cross at myself for wasting  ingredients. I was really excited to try and make bagels. I’d recently purchased some shop bought gluten-free ones and was reminded of their deliciousness. “I can do those” I thought… hmmm, I’m not sure they’re as easy as I thought after today’s attempts.

I generally want to hide things that don’t turn out well, but I decided that it’s important to share the things that don’t go well alongside those that do.  I”m sure we can all learn something. So here is today’s offering in pictures- flat bagels.

Batter was too stiff so I added extra water. Could this be my first error?


IMG_0913 A top piping tip… seal off one end with a clip and use a glass to hold piping bag steady whilst putting in the mixture.
Didn’t really rise at all!


Just kind of spread out!
After re-piping them, I decided I’d just see what happened when I baked them. I tried boiling a couple as the recipe dictated but that wasn’t a success, so I just stuck them in the oven!
The result. Hardly bagel like in any way, shape or form. But they are just about edible in a strange kind of way!

Onwards to the next bagel recipe to try then!

Now the granola I made afterwards, far more successful. That’s for the next post maybe!

Gluten Free, Uncategorized

Gluten Free Artisan Boule

I’m into baking bread at the moment. I’ve become fed up with the standard gluten free bread machine loaf that I’ve been making for years and wanted to break out from the loaf tin and find something a bit more interesting.
I turned to Pintrest (as you do) and stumbled upon the very lovely people at  artisan bread in five minutes. They have a wealth of experience in bread making and when I saw they have gluten free loaves as well – heaven!

The recipe and method I’ve used is all theirs, so I’ve included the video which I used to create my first batch.

I now make it by the bucket load and bake a loaf there and then, have dough in the fridge for when I gobble up the first one because it’s so delicious, and then the rest of the dough goes in the freezer.


Using Sorghum flour was a first for me, but it seems to work really well. I used this one from Bob’s mill. A bit pricey and harder to get hold of, but my local health food store, Manuka Wholefoods, stocks it. Expect to pay about £3.50 a bag.

The result…


Yes, it takes longer than the bread machine, but the loaf is so much more like ‘proper’ bread. Delightful.