May, 2011

May 11

Chocolate & Mesquite Cookies

Chocolate & mesquite cookies

I’m always on the lookout for some new and exciting Free From products. As most of you know, I run a Free From cake company, Go Free Foods, and have, as a consequence, spent much time over the past few years experimenting with all manner of free from sweet treats. One of the biggest challenges when it comes to successful Free From baking, is finding the right type of flour to use.  I have recently been introduced to a new kind of flour to the UK – Mesquite pod flour. The flour is naturally wheat, gluten, soya and nut free and is a really exciting new ingredient to experiment with.

The flour can be used in baking and also sprinkled on to meat or vegetables to add an exciting twist when cooking. I had to make something sweet though, and I have come up with a delicious chocolate & mesquite cookie recipe. The mesquite flour adds a subtle spicy, coconut flavour to the cookies, which are deliciously chewy. They are great every day biscuits, are delicious with ice cream after a meal and even freeze well for lunch boxes. Do give them a go!

Mesquite is sold in various size bags, delivered nationwide, through

Makes around 18 cookies


–          200g butter or dairy free margarine of your choice

–          300g caster sugar

–          1 egg

–          40g cocoa powder

–          35g mesquite flour

–          200g Wheat & gluten free plain flour


–          Preheat the oven to 200°c / Gas Mark 5 / 400°F

–          Cover two large baking sheets with greaseproof paper

–          Cream together the butter or margarine and sugar until evenly combined

–          Add the egg and beat in

–          Sift the cocoa powder into the mixture and add the mesquite flour (which I didn’t sieve) and mix until well combined

–          Finally sift in the flour and mix. The dough will be very stiff at this point (even my trusty Kitchen Aid struggled a little to mix)

–          Roll the mixture into balls and place on a baking sheet a good distance apart as they will spread as they cook.

–          Bake for around 9 minutes in a hot oven.

–          Once the cookies come out of the oven, they will be very soft, so leave them for around 20 minutes before removing from the greaseproof paper.

–          Once cooled, the cookies will become firm and chewy. They keep well in a plastic box and also freeze well.

May 11

Allergy & Gluten Free Show – free tickets!

As the Bank Holiday weekend draws to a close, I wanted to let you know what I have planned for Free From Kitchen over the next few weeks.

I will be cooking live at the Allergy & Gluten Free Show in London on Sunday 8th May at 14:45pm. If you would like to come along, you can obtain a free ticket by following this link:

I will be showing you how to make some of my favourite gluten free recipes and showing you some of my fail safe secrets to successful free from baking. I will also be around to answer your questions after the demonstration. Please do come along and say hello.

Following the demonstration, I will ensure that my recipes are posted here for you to use. I also have some great recipes and some news on exciting new free from products which I will be writing about in the weeks to come. Watch this space!

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