Winter Food Cravings solved – fast and easy Bread and Jam recipes

Author: Bec 'Lore' Lambert  

Winter Food Cravings solved – fast and easy Bread and Jam recipes

Do you have any great recipes?  Feel free to share the love by adding them below in the comments section.

The cold weather really whets my appetite. I justify lots of winter baking with the notion that having the oven on for baking simultaneously provides heating for the house. Extra bang for the energy buck.

One of my favourite things to bake in winter is bread. Unfortunately, while my taste buds appreciate the taste of freshly baked bread, my body doesn’t seem to have the same appreciation.  So, I avoid gluten.  I also avoid fructose, this means that I’m forever scouting for websites, blogs and cookbooks that have trustworthy gluten-free and fructose-free recipes.

As I’m a fan of working smarter not harder seeing the word ‘EASY’ in relation to baking grain-free food always catches my attention!  However, gluten-free bread can be tricky as it runs the gambit from either falling apart or being so hard you’d think it was a weaponised frisbee. So, I was so rapt to come across this bread mix which makes a damn nice loaf of bread and it is SO EASY!  I love mine toasted with some MCT oil and raspberry jam. I’ve included a jam recipe here. It’s super easy too. It is however kinda tricky to thicken for vegans. Just watch it and it will be good to go. On toast. On yoghurt. And yes even heated up and put on top of ice cream.

Gluten Free Quick Mix Bread

Instructions on packet.  Basically, all you need to do is add some water, oil, a bit of optional sweetener (your choice), whisk and bake. I’ve used the recipe and it’s worked perfectly each time. I’ve experimented by adding in sesame seeds and nigella seeds. Both were divine.


Raspberry Jam

1 cup raspberries

1 1/2 T lime juice

2 ½ tsp – 3 ½ tsp xylitol (taste as you go for sweetness)

1T grass-fed gelatine or 1T chia seed for vegans

1T water

  1. Place raspberries in a small saucepan with lime juice and xylitol on medium heat.
  2. Continue cooking for approximately 10-15 min – stir occasionally; remember that if you mash them there will be no whole raspberries. Up to you.
  3. Taste for sweetness, add more xylitol if needed.
  4. Whisk the gelatine and pour over raspberries straight away.  For the vegan version, add the chia seeds into the pan and stir in well.
  5. Remove from heat and pour into clean, sanitised glass jar.
  6. Allow the jam to cool and then put the lid on.
  7. Refrigerate – it will thicken more as it cools



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