Easter baking: hot cross muffins (gluten-free; dairy-free; vegan)

April 16, 2025April 16, 2025 ~ My virtually free-from kitchen ~ Leave a comment

Gluten-free_dairy-free_vegan_Easter_hot_cross_muffins — Happy Easter 2025! Image: Kathryn Hawkins

Hello again. Easter is finally upon us. It feels like it’s been a long wait this year. We have had a long spell of warm, dry and sunny weather here in the UK which has brought with it a glorious Spring, full of flowers and blossoms. The daffodils are going over now but they have put on a great show this year, but it is the primroses that have really stolen the show. The dry weather has meant that there have been fewer beasties around to dine out on their delicious petals.

Potted_garden_Daffodils_April_2025 — Daffodil assortment. Image: Kathryn Hawkins

Scottish_garden_primroses_April_2025 — April primroses. Image: Kathryn Hawkins

To celebrate the season, I have been baking. A twist on the yeasted fruit and spice buns which are traditional at this time of year, these muffins are easy to make and delicious served warm or cold. They freeze fine as well. I use a gluten-free bread flour which has xanthan gum added to it. Use a plain version if you prefer for a softer and more crumbly muffin.

Basket_of_gluten-free_vegan_Easter_muffins — Freshly baked and ready to serve. Image: Kathryn Hawkins

Single_gluten-free_vegan_Easter_muffin — Easter on a plate. Image: Kathryn Hawkins

I made my own cases. If you fancy having a go yourself, you will need 10 x 12-13cm squares baking paper and a bottle or jar that fits snuggly into a muffin tin. Line up the paper square over the muffin tin and push it in place using the end of the bottle. You may have to pleat and model the paper a little to make it fit the tin more neatly, but the weight of the cake mixture will hold it in place.

Making_muffin_cases — Homemade muffin cases. Images: Kathryn Hawkins

Makes 10:

Ingredients

1tbsp ground linseeds (flaxseeds)
225g gluten free bread flour
2tsp gluten free baking powder
1tso ground mixed spice
115g light soft brown sugar
175g currants or other chopped dried fruit
50g plant-based butter, melted
175ml plant-based milk (I used oat milk)
2tbsp carob or maple syrup
100g natural marzipan

1. Preheat the oven to 190°C, 170°C fan oven, Gas 5. Line 10 muffin tins with paper cases. Mix the linseeds with 3tbsp cold water and leave for 5 minutes to thicken slightly.

2. Sift the flour, baking powder and spice into a bowl and stir in the brown sugar and currants. Make a well in the centre.

3. Pour in the melted butter, milk and linseed mixture, then mix everything together to make a thick batter.

4. Divide between the cases, smooth the tops and bake for 30-35 minutes until risen and lightly golden. Transfer to a cooling rack and brush the tops with the syrup. Leave to cool for 15 minutes.

6_steps_showing_how_to_make_gluten-free_vegan_Easter_muffins — Easter muffin making. Images: Kathryn Hawkins

5. Meanwhile, lightly dust the work top with icing sugar and roll out the marzipan to a rectangle approx. 7 x 20xm. Cut into 20 thin strips.

6. Arrange the strips on top of each warm bun to form crosses. Serve the buns warm or leave to cool completely if preferred. Best eaten within 2 days of baking. Store in an airtight container or freeze when cold.

Making_marzipan_crosses_for_gluten-free_vegan_hot_cross_muffins — Marzipan crosses. Images: Kathryn Hawkins

Easter_2025_gluten-free_vegan_spiced_and_fruited_muffin — Too good to resist. Image: Kathryn Hawkins

Whatever you are doing this coming Easter weekend, I hope you have a lovely time. Until next month, I’ll leave you with this image of the first bluebells to open up in the garden. The sunshine has encouraged them to flower a few days earlier than usual. Happy Easter everyone 🙂

Scottish_garden_bluebells_April_2025 — Bluebells for Easter. Image: Kathryn Hawkins

Spring has sprung

March 9, 2025March 9, 2025 ~ My virtually free-from kitchen ~ Leave a comment

Scottish_garden_Tete_a_Tete_daffodils — Mini golden blooms. Images: Kathryn Hawkins

Hello there. At last it feels like the season has changed to my favourite time of the year. Lots of new buds and blooms poking up out of the barren soil offering some glimpses of what is to come over the next few weeks. The Tête à Tête and crocus are amongst the first spring flowers to show once the snowdrops start to fade. I love the colour clash in the borders and beds.

Golden_Tete_a_Tete_in_March_sunshine — Gloriously gold in the March sunshine. Image: Kathryn Hawkins

Scottish_purple_crocus_March_2025 — A riot of purple. Images: Kathryn Hawkins

My greatest joy this spring so far is this Mimosa plant which is standing proud in my unheated greenhouse. I bought it as a potted plant last February, and kept it wrapped up in fleece throughout the winter. Now it is covered with the most delightfully fluffy little flowers.

Mimosa_plant_in_flower_Scotland_March_2025 — Overwintered greenhouse Mimosa. Images: Kathryn Hawkins

Elsewhere in the garden, the spring heathers are in full bloom. Today I saw my first bee of the year buzzing around the white one; a good sign of things to come.

Scottish_garden_white_heather_March_2025 — Spring heathers. Images: Kathryn Hawkins

The Hellebores are much more advanced now, heads beginning to straighten. A welcome splash of colour in the shadier corners of the garden.

Scottish_garden_Hellebores_March_2025 — In the spring sun and shade, garden Hellebores. Images: Kathryn Hawkins

There have been some clear skies this weekend, and today I managed to capture my favourite shot of the white Pieris against the blue background. The Erythroniumn (Dog tooth violet) also opened out today in the warmth of the sun.

March_2025_White_Pieris_flowers_against_a _blue_sky_and_the_first_Erythronium — White Pieris and Erythronium in the early spring sunshine. Images: Kathryn Hawkins

Regular as clockwork, the Chionodoxa start putting their vibrant blue heads up above the soil and gravel at this time of year.

First_Chionodoxa_of_spring_March_2025 — The first Chionodoxa of 2025. Images: Kathryn Hawkins

The first Rhododendrons have been coming out in flower since the middle of last month. This pink one in the back garden is at it’s peak right now. The flowerheads remind me of candy floss.

March_2025_pair_of_pink_Rhododendron_blooms — A perfect pair of blooms. Image: Kathryn Hawkins

I’m going to finish my garden round up with one last image of my Mimosa plant which I captured today in the sunshine. The flowers looked exceptionally vibrant and the scent is honey-sweet and earthy. Delicious 🙂

Greenhouse_Mimosa_in_full_bloom — Yellow pom poms of sunshine. Image: Kathryn Hawkins

Until next time, enjoy the spring flowers. I hope to see you again in a few weeks. Thanks for stopping by!

April (snow) showers

April 13, 2024April 13, 2024 ~ My virtually free-from kitchen ~ Leave a comment

Scottish_Snowy_garden_early_April_2024 — Spring snow. Images: Kathryn Hawkins

Hello again. This was the scene here at the beginning of the week. A bit of an unexpected start to the new month. I’m happy to report that the snow was quickly washed away by rain and none of the spring flowers appear to have been damaged by this wintry blast. You can just make out the pale pink Rhododendron behind the seat in the picture above, and below is the same plant taken yesterday, alongside a pinker variety from the front garden 🙂

Scottish_pink_Rhododendron_bushes_April_2024 — Rhododendrons in the pink. Images: Kathryn Hawkins

April and May are two of the most colourful months in the garden, and I never tire of the different flowers around at this time of the year. From the golden yellow Daffodils, Forsythias and Primroses, to the cool blue Muscari and Chionodoxa, with plenty of shades in between.

Scottish_garden_April_Daffodils — Delightful Daffodils. Images: Kathryn Hawkins

Forsythia_flowers_April_2024 — Golden Forsythia. Image: Kathryn Hawkins

Scottish_garden_primroses_April_2024 — New season garden primroses. Images: Kathryn Hawkins

April_24_Muscari_and_Chionodoxa — Spring blues. Images: Kathryn Hawkins

One of my all time Spring favourites is the exotic looking Snakeshead Fritillary. There are a few dotted around the garden, and this is the first one to “hatch” its wonderous mottled petals.

April_2024_single Snakeshead_Fritillary — My Spring favourite. Images: Kathryn Hawkins

The Camellia bushes don’t usually produce that many flowers and often get affected by the weather. I managed to capture these blooms before anything happens to them. I love their waxy-looking petals, and I hope they stay around for a while longer.

Scottish_garden_Camellias_April_2024 — Multi-petaled magnificence. Images: Kathryn Hawkins

There are two plants in the garden that have the most delicious aromas at this time of the year. The first is Skimmia Japonica with its spicy, floral scent, and the other is Ribes Sanguineum which has a fruity and peppery fragrance. It is a real pleasure to work in the parts of the garden where these two grow.

Skimmia_japonica_April_2024 — Skimmia Japonica with its very fragrant flowers. Images: Kathryn Hawkins

RRbes_Sanguineum_April_2024 — More fragrant flowers in bloom. Images: Kathryn Hawkins

To round off my post this week, the first signs of garden produce are on the horizon with the bursting of a few buds from the Morello Cherry tree. I can see lots of buds on the pear and plum trees as well, so it looks like the bees will have plenty more pollen to collect very soon.

Early_April_Morello_cherry_blossom — The first cherry blossoms. Images: Kathryn Hawkins

I’ll be back in the kitchen at the end of the month, so I look forward to seeing you again in a couple of weeks. Thanks for stopping by 🙂

Simnel loaf cake (gluten-free; dairy-free; vegan)

March 27, 2024March 26, 2024 ~ My virtually free-from kitchen ~ 3 Comments

Gluten-free_dairy-free_vegan_Simnel_loaf_cake — Simnel loaf cake. Image: Kathryn Hawkins

Hello again. It’s nearly Easter which is one of my favourite times of the year. Lots of wonderful spring flowers everywhere with longer days and (usually) warmer temperatures. The garden is full of spring bulbs at the moment, and on a rare sunny day last week, I managed to capture some of them in all their bright and bold glory.

Scottish_garden_March_Daffodils_in_the_sunshine — Golden glow. Images: Kathryn Hawkins

My recipe this month is a bake, inspired by Easter and the season, it’s a no-fuss cake mix baked in a loaf tin, flavoured with Chai Masala mix and marzipan. You can use any regular spice mix but if you fancy the Chai blend, here’s a link to making your own from a previous Easter post of mine Chai masala biscuits for Easter (gluten-free, dairy-free, vegan)

Key_ingredients_for_Simnel_loaf_cake — Key ingredients and flavours. Images: Kathryn Hawkins

I used a white gluten-free bread flour for this recipe but you can use a standard blend and either add your own Xanthan gum or leave it out altogether. The raising agent is baking soda and the liquid is buttermilk which is quick and easy to make at the beginning of the recipe along with a flax egg.

Close-up_of_marzipan_layer_in_a_Simnel_loaf_cake — Marzipan centre. Image: Kathryn Hawkins

I have put a layer of grated golden marzipan running through the cake which you can leave out or replace with extra dried fruit pieces if you prefer. The flowers on top are also made from marzipan, but use coloured ready to roll icing if you prefer.

Slice_of_Easter_Simnel_loaf_cake — Easter baking in one slice. Image: Kathryn Hawkins

Serves: 8

Ingredients

5tsp fresh lemon juice
185ml plant milk (I used oat milk)
1tbsp ground flax seed (linseed)
200g golden marzipan
115g lightly salted plant butter, softened
150g light soft brown sugar
250g gluten-free white bread flour
¾tsp bicarbonate of soda
1½tsp Chai Masala or other ground spice mix
75g sultanas
Orange food colour gel
75g icing sugar

1. For the buttermilk, mix 2½tsp lemon juice into the plant milk and leave to stand for 15 minutes until thickened slightly. For the flax egg, mix the ground flax seed with 3tbsp water and leave for a few minutes to thicken.

2. Grate half the marzipan and set aside. Grease and line a 1kg loaf tin. Preheat the oven to 180°C, 160°C fan oven, gas 4.

3. Put the butter and sugar in a bowl and mix together until thick and creamy. Stir in the flax egg and then mix in the buttermilk – it will look a bit lumpy and separated at this stage.

Making_gluten-free_dairy-free_vegan_cake_batter — Making the batter. Images: Kathryn Hawkins

4. Stir in the flour, bicarbonate of soda, spice and sultanas and mix until everything is well blended and smooth.

5. Spoon half of the cake batter into the tin and smooth the surface. Sprinkle over the grated marzipan and spread the rest of the batter on top. Stand the tin on a baking tray and bake for about 1 hour 15 minutes until risen and firm to the touch – test the centre with a skewer to make sure it completely cooked. Cool in the tin for 30 minutes before removing and placing on a wire rack to cool completely.

Assembling_and_baking_Simnel_loaf_cake — Easter loaf ready for baking. Images: Kathryn Hawkins

5. While the loaf is cooling, make the decorations. Break off a small piece of the remaining marzipan and blend in a little orange food colour gel. I used a 4cm star cutter to make the outer yellow petals of the Daffodils, and a 1½cm flower shaped cutter to make the central orange petals.

6. Roll out the marzipan thinly and cut out stars and flower shapes. You should be able to make 12 of each. Transfer to a lined board until ready to decorate the cake.

Making_marzipan_Daffodils — Marzipan Daffodil decorations. Images: Kathryn Hawkins

7. For the icing, sift the icing sugar into a bowl. Add 2-2½tsp of the remaining lemon juice to make a spreadable consistency, then spread over the top of the cake, allowing it to drip down the sides. Arrange the marzipan flowers on top.

Uncut_Easter_Simnel_loaf_cake — Ready for slicing. Image: Kathryn Hawkins

The cake keeps well, and improves in flavour and texture if you make it at least 24 hours before decorating and serving. Store in an airtight container once decorated.

I hope you have a good Easter weekend and enjoy some spring sunshine whatever you are doing. Until next time, thanks for stopping by 🙂

End of March in the garden

March 26, 2023March 26, 2023 ~ My virtually free-from kitchen ~ Leave a comment

End_of_March_2023_Scottish_garden_Daffodils — Delightful Daffodils. Images: Kathryn Hawkins

Hello again. Today is the first day of British Summer Time here in the UK. The clocks went forward an hour last night, so we will be enjoying longer days from now on until the Autumn.

It hasn’t really felt very summery today though. We have had a mixture of sunshine and light hail storms, and tonight the temperature is due to drop below zero here in central Scotland. No matter, the garden is colouring up nicely so I thought I would share some of the sights and scenes from my garden today.

Scottish_garden_Chionodoxa_lateMarch_2023 — Spring blue carpet of Chionodoxa. Images: Kathryn Hawkins

Scottish_garden_Dogtooth_violetes_March_2023 — Dogtooth violets growing in the rockery. Images: Kathryn Hawkins

Pink_Hyacinth_and_Grape_Hyacinths_or_Muscari — Lone pink Hyacinth and the first Muscari in bloom. Images: Kathryn Hawkins

As ever, at this time of year, the paths and borders are covered with the tiny, blue Chionodoxa flowers. The bees were all over them earlier in the week when it was milder. The Dogtooth violets are coming towards an end now, but this one looked so exotic today, I couldn’t resist taking another photo. The pink Hyacinth above has been flowering every year for over 10 years. It was a potted house plant that I popped in the ground and it has been here every spring since.

End_of_March_2023_Tete_a_Tete — Tête a Tête. Images: Kathryn Hawkins

Late_March_2023_Scottish_garden_Forsythia — Golden Forsythia in full bloom in the sunshine. Image: Kathryn Hawkins

Pink_and_white_Scottish_spring_heather — A tumble of pink and white spring heather. Image: Kathryn Hawkins

Like the Daffodils at the top of my post, there are clumps of Tête a Tête everywhere. I love their sweet fragrance. The old Forsythia gets cut back every Autumn because it becomes much too big for the area it is growing in. It is very old and too established to move, but it seems to cope with the pruning and this year it is very colourful indeed.

Old_apple_tree_in_Scottish_garden_end_of_March_2023 — Spring sunshine on the old apple tree. Image: Kathryn Hawkins

The old apple tree is still looking a bit sad, but I can see buds forming now, and in a few short weeks, hopefully the tree will be covered in blossom again.

The rhubarb is coming along now. The fine red stems look very tempting, but I will save them until they grown a bit longer. As well as the spring flowers, the garden is busy with feathered friends. One in particular sings most of the day and often into the night. I can rely on the robin for some company whenever I’m in the garden, and today was no exception 🙂

Scottish_spring_rhubarb_and_garden_robin — New stems of spring rhubarb and my garden friend. Images: Kathryn Hawkins

I hope you have enjoyed my images this week. I will be back in the kitchen next time, so I hope to see you again then.

Spring in full swing

April 11, 2019 ~ My virtually free-from kitchen ~ 2 Comments

Raised_bed_of_spring_flowers_in_early_April — Raised bed of spring flowers. Images: Kathryn Hawkins

It’s been a glorious week here in central Scotland and I just couldn’t resist posting another series of images of spring flowers. It is my favourite time of the year and this year the garden seems more abundant than ever, bursting with colour in every corner.

Whilst the sky has been blue and the temperature relatively warm during the day, the nights have been chilly, and only this morning the lawn was covered with frost.

Grape_hyacinths_and_snakeshead_fritilary — Muscari and Snakeshead fritillary. Images: Kathryn Hawkins

There is plenty of blossom forming on the fruit trees, and the sprigs nearest the walls are already in bloom and sweet-smelling. The bees will be smiling.

Plum_cherry_and_pear_blossom — Victoria Plum, Morello Cherry and Doyenne de Comice Pear blossoms. Images: Kathryn Hawkins

I have been in and out of the garden all week keeping my eye on the progress of the bluebells because they are exceptionally early this year. In the sunny spots, the stems are getting longer and the buds bluer, and today I discovered one wee bell-shaped flower fully open in amongst a thicket of twigs, and here it is, my first bluebell of 2019 🙂

Early_Scottish_bluebells — My first bluebells of 2019. Images: Kathryn Hawkins

One of the most prolific plants in the garden is Euphorbia. This time of the year the flowers are lime-green and yellowy and look stunning in the sunlight. They really brighten up the dullest parts of the garden and make an eye-catching display with the fading pink and white hellebores in the background.

Euphorbia_and_hellobores — Euphorbia with hellebores. Image: Kathryn Hawkins

My last images of my post this week are of a beautiful pink Persian Buttercup (Ranunculus) with its many layers of delicate petals. I don’t seem to be able to grow them in big clusters, just the odd one comes up here and there. The other is a very “early bird” in the garden this year, a single Mountain Cornflower (Centaurea montana). Usually these thistle-like flowers grow in abundance from early summer and onwards throughout the autumn, but this fellow has popped up several weeks ahead of the others.

Pink_ranunculus_and_a_Centaurea_montana — Persian buttercup and a Mountain cornflower. Images: Kathryn Hawkins

That’s all for this week. Have a good few days – enjoy the sunshine if you have it. I’ll be back in the kitchen with an Eastery recipe for next week’s post.