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Fruity dessert recipes

Apple recipes

Apple-and-yoghurt cake

1 hour 10 minutes

Fruity dessert

Pear pastry twists

40 minutes

Apple recipes

Bertus Basson’s Tannie Hetta’s apple tart

Fruity dessert

Strawberry-coconut fool

Apple recipes

Top red and royal gala apple crumble

40 minutes

Apple recipes

Apple, pear and caramel butter

20 minutes

Canned food

Malaysian pudding

Fruity dessert

Vinegar-poached nectarines

15 minutes

Fruity dessert

Nectarine almond crumble

30 minutes

Apple recipes

Ever-ready apple crumble

Cake recipes

Lemon-and-thyme bundt cake

Cake recipes

Gluten-free lemon-and-almond cakes

15 minutes

Gluten-free lemon-and-almond cakes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

240 g almond flour
1 lemon, zested
75 g desiccated coconut
1 t baking powder
4 t xylitol
2 free-range eggs, beaten
1 cup almond milk
frozen berries or flaked almonds, for sprinkling

Method

1. Preheat the oven to 180°C. Gently mix all the ingredients except the berries and almonds to incorporate evenly.

2. Spoon the mixture into a greased mini muffin pan. Add the berries or sprinkle over the almonds, then bake for 15 minutes. Cool slightly and gently remove from the pan using a knife.

Find more gluten-free recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Apple-and-yoghurt cake

Pear pastry twists

Bertus Basson’s Tannie Hetta’s apple tart

Strawberry-coconut fool

Top red and royal gala apple crumble

Apple, pear and caramel butter

Malaysian pudding

Vinegar-poached nectarines

Nectarine almond crumble

Ever-ready apple crumble

Lemon-and-thyme bundt cake

Gluten-free lemon-and-almond cakes

Gluten-free lemon-and-almond cakes

Ingredients

Method