Happy gluten-free Easter...

It’s fair to say that Spring has sprung. It’s brought gorgeous sunshine, the flowers are bursting forth with abandon and we’re inspired to start thinking about what eggciting plans we can hatch for the Easter period. One of our favourite times of year, it’s the perfect opportunity to gather the family together for some great food and to give the little ones a few special surprises.

For Italians, Easter has always been a reason to call together family and friends, to watch or be part of the traditional processions heading to church and then to spend the day chatting, catching up and eating piles of delicious fresh pasta, tossed with fabulous ingredients, gathered from the garden. A great glass or two of Italian red wine to accompany proceedings and to finish, a beautiful Italian apple tart or zingy lemon flan. We’ll be replicating that with our family and friends over the Easter weekend with the help of some of our Healthy and Delicious dishes.

Easter can be a bit of a minefield for anyone who (like us) is following a gluten-free diet or for anyone with a wheat intolerance. All those fruity hot cross buns, spiced Easter biscuits and hot, buttered soldiers make up a key part of the Easter spread and until we discovered that there are recipes using gluten-free flour or flour alternatives for all of these Easter treats (and plenty of other ones too) we really weren’t happy bunnies.

One of our favourite Easter recipes is for these gluten-free vanilla infused Easter biscuits. Simple, delicious and an ideal gift for friends or family whether they’re following a gluten-free lifestyle or not. We like to pop a few in pretty boxes for presents and to keep a supply in the cupboard, ready for whenever friends drop by.


160g butter
160g caster sugar
170g golden syrup
2 eggs beaten
2 tsp vanilla extract
675g gluten free flour
2 tsp gluten free baking powder

Preheat oven to 130°C

Cream the butter & sugar together until smooth and fluffy using a mixer or by hand.
Add the golden syrup & combine until evenly mixed.
Pour in the egg and beat well.
Add all the dry ingredients & mix together until the dough comes together.
Rest in the fridge until firm.
On a floured surface knead the dough together for a couple of minutes.
Roll out to 5mm thin. Chill on baking sheets until firm.
Cut & bake at 130°C for around 25 min (until golden around the edges).
Cool the biscuits on wire racks.

For a spiced version just add currants, lemon zest and a little mixed spice. Or use chick or flower shaped cutters and icing to finish if you like.

It’s a lot simpler now that shops and restaurants highlight their gluten-free products at festive times of the year. We’ve been keeping our eyes peeled for Easter products which are gluten-free (or just particularly lovely) for a while now and here are a few that have caught our eye.

Top row: Gluten-free truffle egg from The Chocolate Trading Co. Gluten free bunny from The Chocolate Trading Co. Spring flowers chocolate honeycomb from Montezuma's

Bottom row: Egg painting kit from NotontheHighStreet.com. Bashful bunny from Jellycat.com. Woodland bunny lolly makers from TheNaturalCollection.com. 

For a Healthy & Delicious Italian menu for the Easter Holiday celebrations, look here.