Review- Genius Pancakes 

Since autumn is starting to close in and the mornings are getting cooler, what better reason is needed to try a warm pancake or two for a breakfast treat on a weekend morning. Too damn right I thought to myself, and as it happens Genius has been having a revamp of their recipes and launched a new pancake.

I spotted them in my local waitrose and they just happened to fall into my trolley (oops). At £1.69 I thought it was a good price as well. I’ve paid £2 for similar products before. I like the new packaging as well I must say, it’s clear and all allergens etc easily spotted.

They are easy to cook either under the grill or in a toaster and are large enough to feel satisfied after a couple- by all means go for it and have a stack as well, which is perfect for a family breakfast. I liked the fact they are light and fluffy in texture and don’t leave a funny artificial sweet taste in your mouth as others I’ve tried have. Another bonus is they are both gluten and dairy free.

They, of course, lend themselves to be served with fruits, golden or maple syrup, lemon and sugar, what ever takes your fancy. Go for it and experiment. Another thing on my todo/ try list is to incorporate into a dessert but that’s for a later post.

Have you tried these pancakes yet? If so let me know what you think in the comments below.

Cheese and Tomato Quiche- Gluten free

It’s that time of year, I’m over run with tomatoes and the chickens are now laying lots of eggs. This combined with mini me’s demands for ‘cake’ (I’m wicked I know but it’s cooked in the oven and she thinks that means it’s cake ) meant that quiche was the dish of the day. 

  Make no mistake I love ready made pastry for its convenience with my personal favourite being Silly Yak– think about the name, I’m blonde so it took me a while. However today I had to make my own, it’s not too challenging but can break easily being gluten free. The xanthan gum helps as a binding agent. 

For The Pastry

200g plain flour

100g butter

1/4tsp xanthan gum

4tbs water. 

  • Combine the flour, butter and xanthan gum and mix with your fingers or in a processor until it resembles breadcrumbs. 
  • Add the water and combine to form a sticky dough. 
  • Rest in the fridge for 15 minutes. 
  • After this time roll out the pastry and line a 8 or 9 inch pie tin or dish. 
  • Prick the base and blind bake for roughly 20 minutes at 180 C 


250g grated cheese

5 Eggs beaten

100mls milk

200mls cream

Tomatoes (optional) 

  • Beat the eggs and add the milk and cream. Give a thorough beat again. 
  • Place the cheese in the case and pour over the egg/milk mixture. 
  • Arrange your tomatoes on top. I used cherry as that is what’s been growing this year but slices are fine if you prefer. 
  • Bake in the oven at a reduced temperature of 160C  for about 30-40 minutes 
  • Remove from the oven , it will set further as it cools. 

Enjoy your bake, have a slice and put your feet up unless like me, you have a toddler, then use as fuel to run round after said little person. 

close up

Chocolate Beetroot Cake, Gluten Free 

Vegetables in a cake?? I hear you cry, well before you shudder in horror bear with me, you will be amazed at the end results.  The beetroot produces a wonderfully moist rich textured cake, that is also great served warm with cream or custard as a pudding. 



  • 50g  cocoa powder
  • 175g plain flour, I used Doves Farm gluten free. 
  • 1½tsp baking powder
  • 1 tsp xanthan gum 
  • 200g caster sugar
  • 250g cooked beetroot
  • 3 medium eggs
  • 200ml sunflower oil
  • 100g dark chocolate, finely chopped I used kinnerton which is nut free. 


  • Pre heat your oven to 180 c 
  • Place the cooked beetroot and oil in a blender and blend until fairly smooth, slowly add the eggs one at a time and blend. 
  • Add the sugar and mix
  • I combine all the dry ingredients in another bowl, then make a well in the middle and pour in the wet ingredients.
  • Mix together and fold in the chocolate 
  • Pour into a lined 8inch cake tin, you can use a loaf tin as well.
  • Bake for roughly 45 minutes or until a inserted skewer comes out clean. 

I hope you enjoy this cake, if you have tried any other veg based cakes them let me know in the comments.