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Gluten Free

Chocolate Cheesecake with a Peanut Butter Cake Crust (and Salted Peanut Dulce de Leche Topping)

Chocolate Cheesecake with a Peanut Butter Cake Crust (and Salted Peanut Dulce de Leche Topping)

21 Shares

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

Chocolate Cake Doughnuts with Dark Chocolate Ganache (Adaptable)

70 Shares

Candy Cane Milk Chocolate Truffles (with just 4 ingredients)

Candy Cane Milk Chocolate Truffles (with just 4 ingredients)

13 Shares

White Chocolate Truffle Cranberry Cheesecake (with a Ginger Crust)

White Chocolate Truffle Cranberry Cheesecake (with a Ginger Crust)

38 Shares

Gluten Free Swedish Apple Cake (adaptable)

Gluten Free Swedish Apple Cake (adaptable)

591 Shares

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

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

32 Shares

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

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

66 Shares

Two Ingredient Swedish Christmas Chocolates (Ischoklad)

Two Ingredient Swedish Christmas Chocolates (Ischoklad)

44 Shares

Swedish Saffron Cake (Saffranskaka) Gluten Free

Swedish Saffron Cake (Saffranskaka) Gluten Free

56 Shares

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

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

7 Shares

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.

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