Gluten free Parkin for Bonfire Night

Parkin is a firm British favourite for Bonfire Night. For many Northerners the Bonfire Night is almost unthinkable without a big slice of this dense spicy cake.
As we have invited friends over for Bonfire Night meal, with hot drinks and all the roasting marshmallows' caboodle, I fancied baking a spicy parkin. One of our guests is on a gluten free diet, so off I went googling for the right recipe.
One that caught my eye is a recipe found on All Recipes - see Gluten Free Parkin. I followed the recipe and method closely enough, but adapted it to what we have in the kitchen. I bought a fresh pack of gluten free flour. I have also used only one type of gluten free flour as opposed to three used in the recipe above, I didn't want to buy 3 different products, which I don't really need.

Gluten free parkin
Ingredients:
110g margarine (I used Stork)
100g golden syrup
70g black treacle
225g gluten free flour
1/2 tsp xanthan gum
1tsp baking powder (gluten free)
110ml milk
2tsp Waitrose signature spice (cinnamon, ginger, nutmeg, cardamom, allspice, star anise, black pepper, tangerine oil, cloves)
1tsp ground ginger
2 medium eggs

Melt margarine with golden syrup and black treacle in a saucepan. Set aside, and add milk, stir together and allow to cool.
Preheat the oven to 180C, and line a square cake tin (brownie tin) with parchment paper.
In a deep mixing bowl sift in the flour, xanthan gum and baking powder. Mix in the spices, and beat in the eggs. Add the milk/margarine/syrup mix, and combine together well to the consistency of thick yogurt. The addition of xanthan gum adds the viscosity to the batter.
Pour the batter in the cake tin and smooth the edges to even it out.
Bake for 50+ minutes. Check readiness with a wooden toothpick.
Cut into squares, once it's cold.

I forgot to add sugar, but the cake was sweet enough, thanks to golden syrup and treacle.
If you are not on a gluten free diet, obviously use the standard flour, which I think will improve the flavour. I am not the biggest fan of gluten free flour, it just doesn't taste the same, but we are lucky that we don't need to use it often.
Maybe the combination of three different flours would be better, as in the original recipe. I used the Doves Farm gluten free flour which is a combination of rice, potato, tapioca, maize and buckwheat.

Let's say it was not my best bake. You might ask why I blog about it, if it's not perfect. It is more of a diary and a cooking reference, so that I would know what I have baked, how, and what to do to try to improve it in the future. It needs something to make it less dry, perhaps swap margarine for oil?

If you have suggestions, please let me know, how you make your gluten free bakes moist.

Ricotta cheesecake (torta di ricotta)

Every time we go to Italy, I return home, inspired by Italian recipes. An Italian cheesecake - torta di ricotta - is a lovely dessert. It is not as rich as, for example, New York cheesecake, because it doesn't have the crushed biscuit base and uses less sugar.
I haven't baked a cheesecake for ages, and wanted to cook it ever since we came back from our trip.

Ricotta cheesecake (serves 6-8)
Ingredients:
zest of 1 lemon
150g caster sugar
75g softened butter
450g ricotta cheese (almost 2 tubs)
2 medium eggs
1tsp baking powder
1tsp vanilla essence
3tbsp cornflour
75g sultanas
icing sugar, to sprinkle on the top

Depending on which sultanas you're using, you might want to soak them in hot water for quarter of an hour, if they look too dry. I still have some of sultanas left from before Christmas, when I bought a big bag to make mincemeat. They are quite plump, so I didn't think they need soaking.

Grate the lemon zest into a deep mixing bowl, add the caster sugar, softened butter and mix well. Beat in the eggs, one at a time. Add the ricotta, baking powder, vanilla and cornflour. Finally add the sultanas and mix well.

Pour the cake mix into an oiled spring cake tin, place the tin into the oven preheated to 180C. Bake the cake for an hour. When you take the tin out, the cake might still look wobbly, but it should be cooked. Let it cool for 15 minutes before taking the cake out of the tin.

Sprinkle with icing sugar before serving.

Since I managed to use some of the sultanas (not finished yet the bag), I'm adding this recipe to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.

Roasted and Stuffed Butternut Squash with Brown Basmati, Quinoa & Goat's Cheese

There are many reasons why people pick January to set up new resolutions. And then not stick to them, or stick for a little while to abandon later. I don't want to run with the crowd and have given up on taking resolutions a long time ago.
I do know it would be much better for me to cut down on caffeine, chocolate and generally reduce the calorie intake, but I also know that I won't stick to any particular plan. Ideally I'd love to lose some weight, so we'll see, but no resolutions...

If, however, you decided to eat healthier and get more fibre, you might have thought of alternative grains like quinoa. If you take brown rice, it houses more fibre than white rice, while quinoa wins with even higher content of fibre.
Quinoa has quite an acquired taste. While appreciating its health benefits, I am not that keen on pure quinoa. But if it is mixed with the other grains or rice, plus added vegetables, then the quinoa takes on their flavours.

Tilda rice has a selection of steamed basmati and quinoa like brown steamed basmati rice & quinoa, quinoa pumpkin & sunflower seeds steamed basmati rice as well as vegetables & quinoa.

Last week I have tried a wonderfully moreish recipe for Roasted and Stuffed Butternut Squash as created by Dr Sarah Schenker for the Tilda Genuine Goodness initiative. It was so delicious, that I am going to cook it again soon.

Roasted and Stuffed Butternut Squash (recipe courtesy of Tilda rice)
Serves 4
Prep time 15 mins
Cooking time 1 hour 15 mins
Ingredients:
1-2 pouches of Tilda TSB Wholegrain Roasted Vegetable or Wholegreain, Quinoa, Pumpkin & Sunflower
1 large butternut squash
1 garlic clove, finely chopped
2tbsp butter
drizzle olive oil
75g walnut pieces, roughly chopped
200g goats cheese, diced or mashed
2tsp fresh thyme leaves, chopped (or dried)
1tbsp honey

Method:
1. Preheat oven to 190C. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Place on a baking tray, add the garlic and 1tbsp butter to each cavity. Drizzle with oil, season well and place in the oven. Bake for 60 minutes until the flesh is soft.
2. Scoop out some of the cooked flesh and juices into a large bowl, leaving a 1cm layer of squash attached to the skin so the squash keeps its shape.
3. Heat the rice according to pack instructions.
4. roughly mash the butternut, stir in the rice with the thyme, most of the walnuts and cheese, season with salt and pepper.
5. Spoon the filling back into the squash halves and scatter the remaining cheese and walnuts.
6. Drizzle with honey and bake for another 15 minutes.
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Now that's how I cooked it. It's not very easy to cut a butternut squash, as it is pretty hard. The way I do it is wrap the squash in foil whole, and cook in the oven for half an hour at 180C. Take it out of the oven, let it cool and then cut in half and scoop the seeds and fibres. Much easier.
I then spread the minced garlic, olive oil and salt mix over the open halves, and put back in the oven to cook for another 25 minutes.
Take out of the oven, scoop the soft flesh into a bowl, leaving a 1cm rim around the squash, to make a container for squash and rice mix. Add the chopped walnuts, dried thyme, goats cheese and mix well. Ladle the contents back into the squash halves, back in the oven for 15 minutes. Drizzle with honey before serving.

The butternut squash I used was about 900g in weight, it wasn't big enough to use two pouches of Tilda rice. Depending on the size of the squash you choose and the number of people you are cooking, you might want to increase the amount of rice, or reduce it.

I used Tilda Brown Basmati & Quinoa which includes natural brown basmati rice, natural yellow and red quinoa, sunflower oil, vegetable stock powder (rice flour, salt, onions, parsnips, carrots, olive oil, turmeric, parsley). Like all Tilda products, it is free from artificial colours, flavours and preservatives. Quinoa adds a bit of crunch and nuttiness to the rice mix, but doesn't overpower it.

If quinoa doesn't rock your boat, any Tilda basmati rice would work in this recipe. We love the coconut flavoured basmati rice mixes from Tilda, and jasmine (dry rice, not steamed) is fabulous too.

You might have seen Tilda rice ads in the magazines recently. Just this weekend I spotted them in the Guardian and Observer magazines. They show brand new Genuine Goodness packaging, expressing all the goodness of naturally gluten-free, low GI basmati.
I like the new design of packaging, with stylised hands made of rice. The new designs are colourful and modern-looking.

For more hearty recipes and information on the Genuibe Goodness initiative, visit Tilda where you can download the Big Hearted cookbook, created by Sarah Schenker exclusively for Tilda.

Disclosure: I received a selection Of Tilda rice for the purposes of testing the recipe. All opinions are our own.

Gluten free stuffing

A good festive roast is often accompanied by a generous helping of stuffing.

This is the recipe I cooked last Easter when we had guests over for lunch. One of our friends is on a gluten free diet, so I had to rethink the usual stuffing with breadcrumbs. It is not an Italian recipe as such, but it is inspired by Italian flavours and includes pancetta and Parmesan.

Gluten free stuffing
Ingredients:
77g cubed pancetta (1 half-pack)
1 big red onion
4tbsp olive oil
2 cloves of garlic
50g pine nuts
80g parmesan, grated
150g bread (Glitafin part baked fibre rolls, cubed)
4tbsp flat leaf parsley
2tbsp fresh sage and rosemary, finely chopped
zest of 1 lemon
2 medium eggs

Fry pancetta cubes in the olive oil for 5-7 minutes, then remove into a mixing bowl with a slotted spoon. Fry the finely chopped onion and garlic for 5 minutes in the pancetta fat. Then add pine nuts and cook for another couple of minutes, stirring occasionally.
In a big mixing bowl mix the pancetta, onion, garlic, pine nuts, grated parmesan, cubed gluten free bread or rolls, finely chopped herbs, zest of 1 lemon and 2 medium eggs.
Spoon the contents into an oiled baking dish. Bake for half an hour at 180C. Cover with foil if it starts browning too much.
Serve hot.
It's a delicious stuffing, with lots of flavours and textures. If you don't need a gluten free recipe, swap the GF rolls for a good chunky bread.

Pear, blueberry and polenta cake

I have baked this cake over two weeks ago, when we invited friends over for an afternoon tea. It was the day after my birthday, and I wanted to bake something special. One of our friends is on a gluten free diet, and he's been a trusted guinea pig experimental tester for my gluten free bakes for years. I dug out a copy of Seriously Good Gluten-Free Baking by Phil Vickery, and picked a few possible bakes. I loved the sound of soft pine nut cookies, but when I started rummaging through my supplies, I realised I didn't have any rice flour. But I had all the ingredients for Pear, blueberry & polenta cake.

I have tried to find this recipe online but couldn't, so here's a photo from the book in case you are interested how to bake it.

I didn't fancy doing a frosting for the sponge, and served it with a Haagen Dazs Vanilla ice cream.

To be honest, I wasn't thrilled with the recipe. The cake tasted too oily to my taste, and I think 3tsp of baking powder for this cake is way too much. I only used 2tsp, and even at that amount I could taste it. Our guests though liked it and it was quickly polished. Not sure if that's because they were kind and polite, or whether they really liked it, because I didn't. I might try to adapt the recipe and maybe use half/half of polenta and gluten-free flour, and also reduce the amount of oil and sugar too. The combination of pears and blueberries was a good one though.

Have you tried any recipes from Phil Vickery's book? Which ones would you recommend for me to try?

As I have bookmarked a few recipes from this book, adding my post to Bookmarked Recipes  linky on Tinned Tomatoes blog written by Jacqueline.

Coconut & Malibu rum cupcakes

I love browsing in our local Beanbag Natural Health shop, discovering unfamiliar brands or less known ranges. My little man loves rice cakes, coated in yogurt, and I often pop in to buy a pack for him. Last week I saw a box of Biona organic coconut flour on the shelf of gluten-free products, and as we all love coconut-flavoured cakes and bakes, I thought it might be a good idea to try it.
I often use dessicated coconut in baking but it was the first time I cooked with the coconut flour.

Biona organic coconut flour, "made from the finest selected organic coconuts, is a healthy alternative to wheat and other grain flours. Ideal for both sweet and savoury baking... 
If you are planning on using coconut flour as a substitute for traditional flour, make sure to adjust your recipe by adding extra ingredients such as egg, tapioca flour or chia gel. Due to coconut flour being non-glutinous, these additional ingredients are needed to bind the mixture".

Coconut & Malibu rum cupcakes
Ingredients:
3 medium eggs
50g caster sugar
50g coconut flour
1tsp vanilla bean extract
50g butter, melted
3tbsp Malibu rum
2tbsp water
for the frosting:
3tbsp coconut oil
3+ tbsp icing sugar
3tbsp light condensed milk
2tbsp dessicated coconut

Beat the eggs with sugar in a mixing bowl, add the coconut flour and mix well. Add the vanilla, butter, rum and a couple of tablespoons of water to give it a softer consistency, easier to spoon into muffin cases. As you can see from the photo below, the texture is quite dense, and it is completely different from the normal flour.

Bake at 180C for 15-20 minutes (check with a wooden skewer if they're ready).

Mix the coconut oil with the icing sugar, condensed milk and dessicated coconut to make frosting.

Texture-wise, these coconut cupcakes reminded me a bit of Mrs Crimble's macaroons - quite dense and not at all like cupcakes made with the standard flour. I liked the mild coconut flavour and the aroma the flour gave to the baked product, but wasn't that enthusiastic about the texture.
I think next time I am going to use the coconut flour in baking, I will mix it with the normal flour, maybe 1/3 coconut flour to 2/3 normal flour. Or gluten free flour, if I know we have a guest on a gluten free diet.
My guys liked the cupcakes and they have disappeared quickly enough, but I think there is a room for improvement.
Have you tried baking with the coconut flour? What did you think?

Crunchy Creatures from Veronica's Snacks

Whether you like it or not, children love snacks. My two guys are happy to snack all day long, grazing like two billy goats. They are very fond of nuts, carrot sticks, biscuits of all kinds and types and of course, crisps and corn-puffs. Some of the snacks you can find in the supermarkets are so full of E-numbers, fat and sugar, they should better be avoided. Yet there are some lovely snacks on the market, which will appeal to children and appease their parents, like Veronica's Snacks.

Veronica's Snacks were founded by a Mum of three and a foodie Veronica Kenneally. She says that she is a big fan of picnics, especially on the beach: "That's usually the time when someone will produce at least one share-bag of crisps, 'cos let's face it, they taste even better outdoors!"
I agree with Veronica, we're just back from Cornwall, where we spent a lovely week. We went to the beach every day, and each time I carried some snacks in my bag.
Veronica wanted to create a healthier version of family favourite savoury snacks, which would have all the flavour and great taste. She also was eager to prepare tasty snacks suitable for people on a gluten free diet.
With these thoughts in mind, she founded her range of Veronica's Snacks.

As a foodie blogger, I am always on the lookout for new exciting products. When a big bag of Veronica's Crunchy Creatures arrived, my younger son immediately spotted it. I often laugh that my guys are like dogs or cats running to the kitchen with the first sound of a bag/packet being opened.

Baked cheese Crunchy Creatures are corn snacks made with 40% less fat than regular corn snacks (they are baked rather than fried for a lower fat content).
They are crunchy and melting on your tongue. They might be officially catering for kids, but grown-ups will enjoy them as well (I know I did).

I love the fact that they contain 100% natural ingredients, and none of the artificial colours, flavourings and other nasties.
They are also gluten free.
Each cute snack is dino-shaped.

Eddie loved the snacks so much that he even didn't want to share.

I'm not sharing!

This new range has been launched recently, and is available in Tesco stores nationwide.
To find more about crunchy munchies, visit Crunchy Creatures on Facebook and follow on Twitter @crunchycreaturz

Disclosure: I received a bag of Crunchy Creatures for the purposes of reviewing. All opinions are mine.

Gluten-free Carrot Cake

I am forever looking for new recipes to expand my repertoire of gluten-free recipes. Last Sunday we hosted a BBQ in our garden, which later turned into a summerhouse dinner thanks to the fickleness of the English weather. One of our guests is a coeliac, and each time he's coming, I try to bake something new for him, so he's my perfect gluten-free guinea pig (sorry, Jay!). As we all enjoy cakes, I decided to bake a Carrot Cake. My recipe is an adaptation of Phil Vickery's version from Seriously Good Guten-Free Baking.

Gluten-free Carrot Cake
Ingredients:
3 eggs
150g light brown muscovado sugar
125ml mild olive oil
225g gluten-free flour (I use Doves Farm brand, which is very good)
1tsp baking powder, gluten-free
1tsp xanthan gum (optional)
1tbsp Vandotsch Speculaas spice (or use a mix of ground cinnamon and ginger)
200g grated carrots
50g chopped walnuts
zest of 1 orange
3tbsp orange juice

for the frosting:
4tbsp icing sugar
1tbsp+ orange juice
250g quark
orange zest+sugar for decorating

Beat the eggs with sugar, add the olive oil and mix well. I like to use milder varieties of olive oil in a carrot cake as the extra virgin variety could be overpowering in a dessert. Add the gluten-free flour, baking powder, xantham gum (which is added for texture rather than flavour), spices, mix. Grate the carrots and chop the walnuts, and add both to the cake mix. Finely zest one orange and add to the batter. It is quite dense, so you might want to loosen it up a bit by adding some orange juice or milk.
Spoon the mixture into a cake tin, and put the tin in the oven preheated to 180C. Bake for about 45 minutes, check with a wooden skewer if the cake is ready.
Cool in the tin for ten minutes, then turn it out onto a plate. Once completely cool, slice the cake into two circles, using a big thin knife.
Prepare the frosting by mixing the icing sugar with the orange juice, it should be smooth but not too runny. Add the quark and mix well. Divide the frosting in two and spread on the both layers. Place one layer on top of the other.
In a small pan dissolve 1 heaped tsbp of sugar with some orange juice and add the grated orange zest. Cook for a few minutes. Once it's cooled, decorate the top frosted layer with the orange bits.

I recently received a small packet of Vandotsch Speculaas spice, which is a mix of nine spices including high grade cinnamon, cloves, ginger and others. It is very aromatic and all the flavours are beautifully balanced. This spice is created, using a family recipe.

You can substitute it with 1/2tsp of cinnamon and 1/2 ground ginger.

It was a tasty cake, though the texture was different from a "normal" carrot cake, it was not as crumbly-fluffy.

Gluten-free cake from Baker Days

I love baking and regularly bake cakes and cupcakes but my guys enjoy shop-bought and ordered online varieties as well. When Baker Days asked me if I would like to eat and review their gluten-free cake, I was happy to oblige. None of my family members are registered as coeliacs but as you might know my older son has autism, which often comes with the gut problems, and I have been trying to reduce the amount of gluten in our diet. Plus, some of our friends are on a strict gluten-free diet.
Baker Days have a wide range of cakes and designs on offer, their birthday cakes range is particularly impressive. And if you prefer cupcakes, they have a good choice of cupcake designs as well.

We didn't have any birthdays coming soon, but Eddie and I looked at the personalised designs on offer, and he has chosen two cute elephants (especially when I told him it would be a gift for Daddy from him).
On Sunday over a week ago we invited friends over for a cup of tea and a slice of cake. As well as serving a gluten-free cake, I baked some cookies for the kids.

What did our testers say?
Jay (who's a coeliac and an expert on GF foods) said: "Fantastic idea (to send a cake as a letterbox gift), great presentation but could work on the taste".
Kids enjoyed it, my older son even wanted a second helping (they were quite small). Eddie has eaten his slice with pleasure.
I found the cake slightly dry, but I also know that this is quite a common problem with gluten-free cakes and bakes, they do tend to be a bit on the dry side.
The icing was lovely and thin (I really don't like thick layers of icing, when all you can taste is sugar). The sponge was quite thin as well, as it had to go in a box which would go through the letterbox. The jam was pleasant.

I loved the presentation: the cake arrived in a little bright tin, which I intend to keep, as I collect tins, with a little extra gift of balloons and a little cheerful card. I found the box on the mat when I came home after collecting Eddie from the nursery, so it worked as a letterbox cake, and though it was dropped, the cake stayed intact.
The hard part was keeping Eddie away from the tin, as he wanted to sample the cake as soon as it arrived, and later, when we were waiting for our guests, he tried sneakily to lick it.

Ordering a personalised cake from Baker Days is very easy: you choose a size and flavour, and add a personalised message. The gluten free letterbox cake costs £17.99 (a standard sponge cake would be £3 less expensive). My guests and I have also discussed the prices, and though we did find the cake more expensive than let's say supermarket cakes, they don't offer gluten-free personalised cakes so it's difficult to compare.
This cake would make a lovely gift for Father's day which this year is on 15 June, just over a month away.
For more information visit Baker Days on Facebook and follow Baker Days on Twitter.

Reading the reviews by the other bloggers, it looks like they have enjoyed the carrot and chocolate varieties.

If you enjoyed reading my review, you might be interested to read reviews of Baker Days cakes as tested by the other bloggers, who have covered a whole variety of cakes:
Claire from Yet Another Blogging Mummy has also sampled a gluten-free cake so did Colette from We're going on an adventure;
Donna from Redhead BabyLed has tested a sponge cake;
Mary from Over 40 and a Mum to one had a carrot cake (watch her cute video);
Lilinha from Lilinha Angel's World tried a chocolate cake for Valentine's


Disclosure: I received a gluten-free cake from Baker Days for the purposes of testing and reviewing. All opinions are mine.

Perk!er range of gluten-free porridge and chocolate treats (review)

Do you have a coeliac in the family or a friend who is on gluten-free diet, and do you find it difficult to accommodate different diets when preparing meals? Are you going gluten free yourself? Have you discovered Perk!er range of porridge and chocolate treats? As a brand, Perk!er is a relatively new kid on the block (it was established in 2012 by Ann Perkins and her partner Steve Turner). As Ann says, when she went GF in 2009, she realised just how less choice in food there was available, and that a lot of GF food was inferior in quality. I think in the last few years there is a noticeable change in the market with more brands appearing and offering high quality gluten free products.

Perk!er range has a selection of porridge, cereal flakes and chocolate treats. The brand comes with a great motto: "We're a small company who know what it's like to live gluten free"

Their porridge comes in three flavours: Apple, Cinnamon & Raisin, Golden Syrup and Fruity Berry.

Apple, Cinnamon & Raisin porridge pot (233kcal per 65g pot) is made of gluten free oats, skimmed milk powder, raisins, dried apples, cinnamon. It also contains xylitol (natural sweetener).
One tub of dry porridge mix makes quite a substantial portion.
It has a rather grown-up taste, I did feel like adding a bit of honey or syrup but resisted, as I wanted to taste all the flavours of the porridge itself. It is quite dark in colour in comparison to my usual porridges, perhaps thanks to cinnamon. It reminded me of an apple pie. A satisfying morning meal.

Golden Syrup porridge from Perk!er (230kcal per 60g pot) is a combination of gluten free oats, skimmed milk powder, sugar and natural flavouring. In comparison to the standard porridge, it is more dense in texture and less silky. It is still smooth, just different, if you're used to the "normal" porridge. I liked the taste, it was not overly sweet, like some golden syrup porridges are. As the other porridges in the range, it kept me sated until lunchtime easily.

Perk!er Golden Syrup porridge

Perk!er Fruity Berry porridge has raisins, cranberries and natural strawberry flavouring among other ingredients. You get a good ratio of berries to gluten free oats. Perfect for warming you up on a chilly morning.

Perk!er Fruity Berry porrdige

I love the fact that all Perk!er porridges are high in fibre and are made of all natural ingredients.
The designs of all pots and packages are stylish and cheerful and stand out on the shelf.

Now, what about the chocolate treats? I have tried two varieties: Rocky Road and Tiffin.

With Rocky Road you get crunchy biscuit & soft marshmallows enveloped in milk chocolate
I managed to try only a small piece, as my little man ate it (the parcel arrived when he was at home, and of course, he wanted to help to test). From what I tried, it was lovely, though I would have preferred chunkier bits of marshmallows and biscuits to make it "rockier".

Perk!er Rocky Road

My little tester

We aslo got two varieties of Tiffin - a bigger bar and a tub with smaller pieces. I liked theidea of the sharing tub, and the pieces are just the right size for guilt-free snacking. Have a bite and discover bits of crunchy honeycomb, chocolate biscuit and raisins, all covered with melted milk chocolate.
I am not a big fan of tiffin to start with, so I'm probably not the best expert on the taste. It was lovely with coffee, but on its own I found it a bit dry and lustreless. It is quite fragile, so there were lots of crumbs at the bottom of the pot, and the chocolate has lost its glossy looks in transit. I even went to Waitrose to inspect the tubs of tiffins they have to see what they actually should look like, and they were full of crumbs at the bottom as well (I did get some odd looks as I was lifting the tubs one by one and raising them higher to see the bottoms).

Perk!er's range of products is wider than the selection I tested, they also have breads and flakes for breakfast. I was very pleased to discover this brand of gluten-free products, and hope they will expand their range to include more treats and porridges.

Perk!er Tiffin

For more information, visit Perkierfoods on Facebook and Twitter (@perkierfoods)

Disclosure: I received a selection of Perk!er products for the purposes of testing and reviewing. All opinions are mine.