Finish off your meal in super sweet style!
Chocolate and cinnamon French toast
By Gradz Bakery (www.gradzbakery.co.uk)
GF V
Serves 2-4 | Prep 5 mins plus chilling | Cook 10 mins | Calories 221 (per serving)
4 slices of GRADZ yeast-free sourdough bread
2 free-range eggs
100ml (3½fl oz) milk
4 tbsp caster sugar, mixed with
2-3 tsp ground cinnamon butter, for frying
50g (1¾oz) dark chocolate, melted
1 Beat the eggs and milk together with a fork on a plate. Dip each slice of bread in the egg mix until coated.
2 Heat the butter in a frying pan and add the slices of bread, one at a time. Cook for a minute or so until the underside is golden, then turn and cook the other side until golden. Remove from the pan and sit on a plate. Continue cooking each slice of coated bread.
3 Dust the slices with the cinnamon sugar, drizzle over the melted chocolate, slice in half, then serve.
Peanut butter cups
By Abakus Foods (www.abakusfoods.com)
GF DF EF V
Makes 12 | Prep 15 mins plus chilling | Cook 2-3 mins | Calories 194 (per cup)
125g (4½oz) peanut butter
3 tbsp maple or golden syrup
1 tsp vanilla extract
250g (9oz) vegan chocolate chips
1 bag of Jujube fruit (30g (1oz)), cut into small pieces
1 Place cupcake cases into the holes of a 12-hole cupcake or muffin tin.
2 Combine the peanut butter, syrup and vanilla in a mixing bowl and place in the fridge.
3 Place the chocolate in a bowl and microwave for 2-3 minutes on about 70% power. Stir every 30 seconds.
4 Pour ½ tbsp chocolate in the bottom of each liner and spread with a spoon to evenly cover. Place in the freezer for 10 minutes.
5 Take ½ tbsp of the peanut butter filling and roll it into a ball. Place on top of the chocolate and gently flatten with your fingers. Leave enough room so the top layer of chocolate can fit.
6 Pour 1 tbsp melted chocolate over the filling and spread evenly with a spoon, ensuring that the chocolate has poured down the sides of the filling.
7 Sprinkle the cut up pieces of Jujube fruit over the cups, then place in the freezer for 10 minutes before serving.
Blueberrytart
By Justine Murphy
GF DF EF V
Serves 8-10 | Prep 30 mins plus chilling | Cook 10 mins | Calories 557 (per serving)
FOR THE BASE
150g (5½oz) gluten-free rolled oats
50g (1¾oz) ground almonds
25g (
