Place the base in the fridge for at least 30 minutes (or in the freezer for 15-20 mins). ( If you like you can make the banoffee pie up to this stage the night before and then top it when ready to serve.) ground flax seed: the recipe secret weapon, ground flax seed is highly absorbant and acts as a binder in this recipe, contributes to the “snap” texture of the biscuits, and promotes a healthy colon with high fiber and omega-3 fatty acids! You can grind flaxseed yourself in a blender or food processor, but it is important to store in the refrigerator to avoid oxidation of the oils leading and rancidity I love to use raw local honey for this recipe this is not vegan so use other sweeteners like, coconut blossom nectar, maple syrup, brown rice syrup or agave. The new products will form part of the free-from sweet biscuit segment, which has seen continuous growth over the past five years, with the category doubling in size since 2012 to be worth over GBP55m today,” United Biscuits said.

According to a press release issued on McVitie's behalf today, the high proportion of 'natually gluten free oats' in McVitie's has allowed the recipe to be converted 'without compromise'. This sounds promising - but are they going to be coeliac friendly? I always used the Carnation caramel tins as it's the perfect amount and found in most supermarkets. 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.In fact, I've got an awesome pavlova recipe coming very soon so keep hold of them for that; you can just refrigerate them for a couple of days. First of all you need to make the biscuit base by mixing together crushed biscuits and melted butter. Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool - leave the oven on.

You make this by simple whipping the double cream and icing sugar together until it forms soft peaks. So what do you think? Is there something in that list that appeals to you? (especially since the prices are quite appealing for once!) Would you prefer if Aldi had a proper free from aisle like in the bigger supermarkets? ?As the market leader in the main biscuit aisle, free-from is an important sector for us to expand into, to ensure McVitie’s moments are open to all of our consumers with specific dietary requirements. Combine the oat flour, Oonagh’s Gluten-Free Flour Mix, chopped oats, baking powder, xanthan gum, salt and sugar in a bowl. Pour the double cream into a mixing bowl and whip until it forms peaks - you want them to be soft peaks, don't over-whip the cream or it will become quite stiff and hard to spread! And the best news? They even passed the dunk test! If you can, they are worth it for the nostalgia and while I find gluten free biscuits too expensive to buy on a regular basis, I think these will fill a hole for those people who really miss them! Place all the dry ingredients in a food processor and pulse lightly to break up the oats. For a finer texture you can blitz the oats in a blender to form more of a flour if wished. Place the mixture into a large bowl.