Originally the dessert is made from its namesake, Key Limes, which are grown in the Florida Keys and are supposedly more aromatic and yellow in colour than the Persian limes we commonly find in UK supermarkets. NOTE: when I say biscuit in this post, I’m referring to the British word for cookie. I think of a biscuit as a certain type of cookie: one which is thin and always dry and crunchy, never soft or chewy. What I do not mean by biscuit is a scone-type-thing. Okay. Cool. Let’s proceed. Certainly! You can double or even triple the recipe if you want to make a larger batch of hob nobs. Make sure you have enough baking trays and space in your oven to accommodate the additional dough. It may also require a slightly longer baking time, so keep an eye on them as they cook. You want to whip it all together and then pour it into the case, before baking it all again so the mixture firms. Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Add the gluten free digestive biscuits to a food processor and blitz until they form a fine crumb.

According to The Grocer, the UK’s largest biscuit maker say the new range will be rolled out in most major supermarkets from early July, and will offer the same “great signature taste and crumbly texture” as the ‘regular’ biscuits. You'll need to ensure the gluten free biscuits are also dairy free as well - most free from ones should be.

The original post

See - you actually only need a minimal amount of ingredients to make this insanely good gluten free dessert. But if you wanted to make your own caramel, you can do this easily by using the caramel part of my gluten free millionaire's shortbread recipe.

If you'd rather you can use gluten free Hobnobs or a biscuit like the Nairn's gluten free Oaties for the case. Clearly brands pay a lot of attention to customer buying habits and as we all know, free from has really taken off in the UK over the last few years. It just goes to show that we should never moan about the reasons why people are going gluten free, whether that be for medical reasons or just purely lifestyle choice. Without all the support free from has been getting of late, I’m not sure we’d ever see awesome products like gluten free Hobnobs otherwise! After all, let’s not forget that if the whole world went gluten free… then all food would have to be gluten free… and we’d never have to worry about gluten! Well, a girl can dream 🙂 I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.I bought the chocolate variety, which have a milk-chocolate dip on the bottom. They look a bit less 'nobbly' than I remember normal ones being - but then I haven't had one in about 15 years! Cut up the butter into little dice. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Once the base has chilled - either in the fridge, or the freezer for speed - you swirl in the caramel, then top it with slices of banana. My gluten free banoffee pie recipe These gluten free variations of the popular biscuits I used to dunk into my tea pre-coeliac days are set to hit the supermarket shelves in early July, and it would seem the coeliac world is drunk with excitement. To be honest most gluten free biscuits work well in this recipe but Digestives tend to be the cheapest and most readily available option.

First of all you need to make the biscuit base by mixing together crushed biscuits and melted butter. With these tweaks you can easily make this gluten free banoffee pie vegan so that everyone can enjoy it. How to make gluten free banoffee pie

Gluten Free Eateries, Blogs, Recipes. Reviews and more...

Either way this is a great way to use up ripe bananas and just the tastiest gluten free dessert which everyone will love. Ingredients To serve, the key lime pie should simply 'pop' out of the tin (leave the base on if it's easier) and onto a serving plate. Again, there's a full method in the recipe card below, but here's a bit of a step-by-step guide with photos to walk you through the process.