Quick Cheezy scones

The Gluten Free and Vegan Alchemist

Preparation Time Minutes

Baking Time 25-30 Minutes

Makes 8

Gluten-free, Vegan, Dairy-free and Nut-free

I am a lover of more savoury snacks than sweet ones, one of those being cheese scones. I could never imagine I would love a gluten-free vegan one as much as the ones I baked long ago.

These are super easy to make and contain only 3 major ingredients and made without using any butter which is a usual ingredient in a scone recipe.

I call them scones but I know on the other side of the pond in Canada or America they are known as biscuits.  Whatever we call them they are so delicious, warm, and spread with a little butter or a nice herbed vegan cream cheese.

You do need a mature cheese in this recipe for the flavour to come through. You don’t have to use one single cheese, feel free to use…

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Plum and almond cake

I love Autumn as much as I love summer. It is the glut of British produce that I love. Apples, plums, pears, leeks and pumpkin. It seems like this lovely produce is ready just when we need it, ready for warming soups and desserts. I love this cake even though I'm not a fan of... Continue Reading →

Dreamy pumpkin cupcakes

I have never made anything with pumpkin before. My best friend is Canadian so sometimes I like to bake something from her home. I thought I would start with something innocuous such as a cupcake. I ordered my cans of pumpkin puree and then crossed my fingers. I was blown away by these and so... Continue Reading →

Cookie dough cookies

I love a biscuit or a cookie, although I am not easy to please. I am not a fan of soft biscuits or ones that are hard. These hit the spot. CrispySoft centreDeliciousMoreishPerfect for dunkingChewy Everyone that tasted them loved them. There are so many varieties of vegan/gluten-free biscuits but I probably have a few... Continue Reading →

Pesto tofu fingers

Two of my favourite ingredients to work with are pesto and tofu, mainly because there are so many ways to use both and I love the taste. In my mind the best way to prepare tofu is to freeze it beforehand, it changes the texture of tofu completely. If you are planning to marinate it,... Continue Reading →

Protein packed gluten-free bread

Gluten-free bread, let's face it has a bad rap. I must admit a lot of them deserves it. There are some though that deserve a medal. I have looked at the ingredients on the pack to see if I could replicate the recipe, all to no avail though. I have achieved a few great recipes,... Continue Reading →

Gluten-free stollen

It has been a long-standing tradition in our house for me to bake stollen. This traditional German Dresden bread is packed full of plump dried fruit, spices, nuts, alcohol, and citrus zest at Christmas time. My sons, friends, and family adore them. On occasions baking as many as 25 loaves. Not for me though because... Continue Reading →

Nutella style cupcakes

You gotta make these.

The Gluten Free and Vegan Alchemist

  • Preparation Time
  • Baking Time 20 Minutes
  • Makes 12

Vegan, vegetarian, gluten-free, dairy-free and egg-free

There are two things that I could happily eat by the spoonful straight from a jar. One is peanut butter and the other is chocolate & hazelnut spread. Mind you wanting to and doing so is another matter. It does contain great deal of restraint.

Being that Nutella is not vegan, I was so relieved that after I became vegan my delicious nutty choc spread was not off the menu. There are quite a few brands available now.

These Nutella style cupcakes are an absolute dream and certainly hit any sweet tooth. Chocolate and hazelnuts are a bakers match made in heaven, they belong together. These beauties will not disappoint.

  • Delicious
  • Moist
  • Nutty
  • Simple to make
  • Chocolatey
  • Rich
  • Sweet

These lovely cupcakes are as light and fluffy as any I used to make with eggs in…

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Apple and cinnamon rolls

Soooo delicious

The Gluten Free and Vegan Alchemist

  • Makes 9-12 rolls
  • Preparation Time 15 Minutes
  • Cooking Time 25-30 Minutes

I love a cinnamon roll, or I did until I began having a problem with wheat 10 years ago. Usually made with a sweet enriched dough using bread flour.

Experimenting with scones a few weeks back, I had a flash of inspiration, a real light bulb moment. The outcome was these gorgeous cinnamon buns/rolls.

  • Sticky
  • Sweet
  • Buttery
  • Delicious
  • Flavour packed
  • Soft

I would would put these up against any wheat-based ones. Using a yeast free dough it is such a simple dough to make up and handle.

These have been made in both the usual plain flour and a gluten-free versions (see notes*). Both non GF and non-vegan friends and family, did not notice the difference . Both were loved and devoured super quick.

Along with the usual cinnamon, I have added apple sauce which is the perfect partner…

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Baharat spice mix

What is Baharat? Baharat spice is a staple spice used in Eastern Mediterranean its name is Arabic for spice For me, It is a spice that reminds me of Autumn. It is The weather starts to get cooler and the leaves turn a golden amber. Out of hibernation comes my slow cooker, I start to... Continue Reading →

Quick cook falafels

One of my favorite flavours. These are great in a bread roll.

The Gluten Free and Vegan Alchemist

  • Preparation 40 Minutes
  • Cooking Time 5 Minutes
  • Makes 12-16

One of my favourite snacks or quick lunch fixes is falafels, this is funny as until I went vegan my lip curled at the thought of them. Anything containing chickpeas to me sounded horrendous. A year later I am now a complete convert, and they have become a huge part of my diet.

For me, these flavour packed crispy nuggets wrapped in a warm pitta blanket, with a crisp and lashing of humus is food heaven. Other times I like them freshly cooked and drizzled with some Tahini dressing, accompanied by a crunchy salad and greens.

I do prefer my falafels cooked from dried chickpeas but there are times when the need is there but the freezer is bare. This is where tinned chickpeas are great. We don’t always have 12 hours to soak the dry version or even remember…

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American style pancakes

Love these. Fantastic weekend brekkie

The Gluten Free and Vegan Alchemist

  • Serves 4
  • Preparation Time 10 Minutes
  • Cooking Time 5 Minutes

Vegan, Egg free, Vegetarian, Dairy-free, and easily made gluten-free

To Britain and America, pancakes are a whole different thing. Here ours are more like a crepe. These are the thicker American style pancakes, served in a stack and drizzled with golden or maple syrup. Layered with gorgeous soft fruits.

Coming down to breakfast to a pile of these beauties is a sure way to put a smile on the families faces.

  • Fluffy
  • Light
  • Delicious
  • soft

What makes these pancakes so deliciously fluffy? Well, that would be the addition of the baking powder, this gives a lovely rise to them and creates pockets of air. No eggs or dairy required here.

I made these using a good quality gluten-free plain flour, if you have no problem with gluten then just use regular plain flour.

Do not leave out sifting the flour…

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Loaded hash browns

Great for brunch

The Gluten Free and Vegan Alchemist

  • Preparation Time 10 Minutes
  • Cooking Time 35 Minutes
  • Makes 8-10

I love sides and I especially love sides that make good brunch dishes. I have never liked the uniformly shaped frozen hash browns that you can buy. For me hash browns should be more than just potato, they should be made from an interesting array of vegetables that you have available. As long as they all work in harmony, then that is the main thing. I call these my loaded hash browns because they are well and truly loaded.

These are great in a vegan brunch with roasted tomatoes, baked beans, mushrooms and maybe some sausages. A couple on their own are great too, dipped in bbq or maybe sweet chilli sauce or even topped with lovely ripe avocados and sriracha sauce. Whatever way you have them, they are quick to prepare and so tasty

They freeze well too, just…

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Mocha Chocco cupcakes

Ahhh the taste of mocha, how would I describe it? Well to me it means coffee + chocolate all rolled into a delicious flavour. These started as an idea for coffee cupcakes, they then morphed into an idea for using a mochaccino flavour instead. I am not a fan of coffee cake but I adore... Continue Reading →

Vegan Bolognese

Cook of the day

The Gluten Free and Vegan Alchemist

Spaghetti Bolognese is a firm favourite in most households or families all over the UK and even further afield. A go-to dinner where the recipe has been passed down from family or perfected from the constant cooking. I had used the same recipe when cooking a meat-based sauce for many years and at many family dinners.

I wanted the same deep, hearty and tomato-based richness with a vegan sauce too, I didn’t want it compromised in either texture or flavour.

This is not a quick recipe but one for when you have a lazy day in the kitchen. It is however well worth one to make or to give it a try.

This recipe is perfect for batch cooking. It freezes so well.

There are a few changes you can make if you prefer to

  • Replace some of the stock with a vegan red wine
  • If no dried mushrooms then…

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Vanilla and lemon curd cupcakes

my favourite

The Gluten Free and Vegan Alchemist

  • Preparation Time 15 Minutes
  • Baking Time 20-25 Minutes
  • Makes 18 cupcakes

Vegan, vegetarian, gluten-free, nut-free

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If you are looking for a cupcake bursting with that zingy lemon flavour, then look no further.

  • Super moist
  • Light & fluffy
  • Deliciously lemony
  • Tangy

Once filled with the curd and topped with a swirl of buttercream are so delicious and with the right amount of mouth-watering tang. These are a great tea-time treat. They are made in just one bowl so super easy.

This is the recipe for my homemade vegan lemon curd.


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  1. If you have a cupcake filler nozzle, then you do not need to remove and on the cake. With them you can pipe straight into the cake.

How long will these keep?

These will keep for 5-6 days in an airtight container in the fridge. If you want to freeze them, it is best to do so as plain…

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Cherry Bakewell cake

Serves 10Preparation Time 10 MinutesCooking Time 40-45 MinutesApproximately 370 calories per serving Vegan, vegetarian, egg-free and milk-free In our house Cherry Bakewell is such a favourite flavour. Over the years I have made many Bakewell related goodies such as tarts, Victoria sponge, hot cross buns, ice cream, and cake. They were always winners and are... Continue Reading →

Vegetable and “cheese” pasties

Preparation Time 20 Minutes plus 30 Minutes for chilling pastryBaking Time 25 MinutesMakes 4 Vegan, gluten-free, vegetarian, nut-free and dairy-free There are sometimes for me, that I crave a pasty. Living here in the Westcountry we are known for our delicious pasties. It is that crispy pastry crust filled with a perfectly seasoned soft hot... Continue Reading →

Mediterranean Tart

The Gluten Free and Vegan Alchemist

  • Preparation Time 30 Minutes
  • Cooking Time20-25 Minutes
  • Serves 4

Vegetarian, Vegan, Gluten-free, Nut-free

This is a lovely light lunch and delicious with a fresh green salad, after the excess of the festive season, this feels so nice.

This works for me, as it is very east to as I play around with the flavours and the range of vegetables that could be used to create different flavours profiles. Great to wrap up and take to an outdoor gathering or served at a buffet cold. It provides me with a lovely pastry tart that works in replacement of my usual Quiche.

Other vegetables that work well in this are courgette, different colour beetroots or aubergine.

Nothing beats some gorgeous fresh vegetables, especially when that vegetable is in season.

The tomato for me even surpasses the great British strawberry in its sweetness

Every year in the greenhouse I grow a few different…

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Peanut butter and banana cupcakes

Makes 14Preparation Time 10 MinutesBasking Time 20 Minutes Vegan, gluten-free, egg-free and vegetarian The combination of banana and peanut butter, in my opinion, is a top flavour combination. As a young child peanut butter and banana sandwiches on sliced white bread was my favourite snack It is one I still return to now at the... Continue Reading →


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