1 year ago General

The Great British Bake Off

Things have been a little odd around Too Good To Be HQ since The Great British Bake Off came to an end last week. What was once a thriving hub of excitement, friendly chatter and cooking banter, has become a desolate wasteland of awkward silences, misery and pain. It appears that over the past 8 weeks, our colleague’s ability to make small talk on any other subject matter has been entirely lost.

Our newest Intern, Jess, has resorted to stalking Candice’s various social media accounts for any last remnants of Bake Off she can get a hold of. Caitlin sits at her desk muttering to a framed picture of Selasi, whilst Jake (rather pitifully) continues to make Sue & Mel style baking puns in the hope of reviving the comradery of the previous few weeks. Something has to be done, so, in the hope of saving office morale we’ve decided to throw a little party in honour of the programme we all knew and loved. (Note the use of past tense. Any imposter show from this point on without the presence of Bezza, Sue or Mel will be boycotted…)

There will be prizes for the best Paul Hollywood fancy dress, Life size Mary Berry cut-outs and what is sure to be a highly contested ‘Pun-Off’. We’ll also have a selection of Gluten Free baked goods named after our favourite contestants – a couple of which we’ve shared with you below!

We’ll keep you updated as to whether or not this little shindig cures the Bake Off blues. If you’re a sufferer yourself, why not give the recipes a go. Alternatively, if you can’t be bothered, buy a couple of our gluten-free pies and pretend to your friends that you made it!



Andrew’s Adorable Gluten Free Apple Pie


The Base:

  • 200g walnuts (preferably activated)
  • 75g of desiccated coconut
  • 80g dates (I use Medjool)
  • 3 tbs ghee (Pukka is my favourite) plus extra for greasing
  • 1 tbs of honey
  • 1 tbs cinnamon
  • A pinch of salt
  • 1 tsp of a crushed vanilla pod or a drop of extract
  • 2 eggs
  • Zest of a lemon

Apple Filling:

  • 2 large green cooking apples
  • 3 pears
  • 100 g of chia seeds
  • A pinch of stevia or tbs honey
  • 1 tbs ghee (melted)
  • 1 tbs cinnamon
  • The zest of one lemon
  • A handful of fresh mint leaves



Set the oven to 150C

To make the base: Blend the walnuts until there are no big chunks. Add the rest of the ingredients and blend until a dough like texture is created.

Grease a 26 cm by 26cm baking pie dish that has a removable lid, fold out the base onto the pie tin evenly, making sure it covers the rim. (Place this to the side as you make the filling.)

For the filling: Peel the pears and blend them with the chia seeds, lemon zest and honey/stevia. Leave this for 15 minutes to form a gel.

Slice the apples thinly into quarter segments, cover the crust with half the apples. Dust half the cinnamon and ghee over the top.

Spoon the pear and chia gel on top of the apple mixture and then place the rest of the sliced apples on top. Sprinkle the rest of the cinnamon, and ghee and place in the oven for 25-30 minutes.

Once cooked to your desired crispness, top with fresh mint.


Jane’s Ginormous Gluten Free Jam Roly Poly


  • 200g gluten free plain flour
  • 1 tsp gluten free baking powder
  • 100g finely chopped gluten free suet (see tips)
  • 50g caster sugar
  • 150ml water
  • jam


Sieve together the gluten free flour and baking powder four times to fully incorporate the baking powder.

Mix the suet and caster sugar into the flour. Mix in enough water to bind.

Dust the work surface with gluten free flour and roll the dough out into a rectangle, dusting the worktop between rolls so the dough doesn’t stick to it.

Roll the edges thinner than the rest of the dough. Brush the edges with water.

Spread jam all over the dough. Fold in two opposite sides of the dough one inch. Roll up the dough making sure it is sealed.

Wrap the pudding in a sheet of greaseproof paper and tin foil leaving enough space for the pudding to expand. Place in a steamer or a deep oven tin – pour boiling water halfway up the pudding, cover the whole oven tin with tin foil and place in an oven at 190°c / 375°f / gas mark 5 for 1½ hours.

Or you can bake by lining a baking tray with greaseproof paper. Place the uncovered pudding on the tray. Brush with beaten egg and bake for 45 minutes at 190°c / 375°f / gas mark 5. Serve with custard.



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