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Gluten Free

Chocolate Cake with Date Chocolate Frosting (no refined sugar & low fat)

Chocolate Cake with Date Chocolate Frosting (no refined sugar & low fat)

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The Spelt Kitchen’s Baking with Spelt ebook (with 20 simple recipes)

The Spelt Kitchen’s Baking with Spelt ebook (with 20 simple recipes)

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Two Ingredient Swedish Christmas Chocolates (Ischoklad)

Two Ingredient Swedish Christmas Chocolates (Ischoklad)

35 Shares

Swedish Saffron Cake (Saffranskaka) Gluten Free

Swedish Saffron Cake (Saffranskaka) Gluten Free

28 Shares

Gluten Free Sour Cream and Goat’s Cheese Pie (from scratch)

Gluten Free Sour Cream and Goat’s Cheese Pie (from scratch)

6 Shares

School Dinner Cornflake and Jam Tart (gluten free)

School Dinner Cornflake and Jam Tart (gluten free)

537 Shares

Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

Lighter Salmon Pasta Salad with Greek Yoghurt Dressing

97 Shares

Homemade Tangy Chicken Marinade

Homemade Tangy Chicken Marinade

105 Shares

Simple Homemade Strawberry Sauce (no refined sugar)

Simple Homemade Strawberry Sauce (no refined sugar)

149 Shares

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

63 Shares

Check out my latest videos….

The Spelt Kitchen

Fridge cake (also known in some places as Tiffin) originates from Scotland. It looks similar to rocky road, but doesn't have any marshmallows. The great thing about fridge cake is that you can literally add whatever fillings you like. INGREDIENTS 100g dark chocolate
300g milk chocolate
100g cookies (any kind - I used Ballerina which a double cookie with a filling)
100g Maltesers
30g salted pistachios
30g white chocolate TOPPINGS A couple of extra cookies and Maltesers to sprinkle over the top DIRECTIONS 1. Melt the chocolate together. I used a Bain Marie, but you could use the microwave, if you prefer.
2. In a large bowl, chop up the cookies, half of the Maltesers (leave the rest whole), and the white chocolate. Add in the pistachios, and give it all a good stir.
3. Pour the chocolate into the bowl and stir until everything is evenly combined.
4. Prepare a medium-sized loaf tin with foil and pour the chocolate mixture in, smoothing to make it even. Sprinkle some cookies and Maltesers over the top, gently pushing them down so that they adhere to the chocolate.
5. Leave in the fridge for a couple of hours, and then slice with a sharp knife that has been run under the hot water tap beforehand.

Fridge Cake (with Maltesers, Cookies, Pistachios & White Chocolate)

YouTube Video UCVZ_bx_dxNwdaNqAAcfhJxw_z8gI3MZBuUw

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