Gluten Free Chocolate and Raspberry Muffins

Gluten Free Chocolate and Raspberry Muffins

This is a really simple recipe. Due to the oil in the recipe the muffins stay moist for a while and the raspberries also help with this. Again, I don’t go all out with expensive chocolate and use frozen raspberries as they are cheaper than fresh but just as nice and a little more tart which is perfect to make sure you still taste them through the richness of the chocolate…

To make this recipe dairy free, replace the milk with almond or coconut Milk, both available at all good supermarkets. Then replace the chocolate chunks with dairy free ones and remove the ganache and replace with chocolate icing, made using cocoa powder, icing sugar and water.

Gluten Free Chocolate and Raspberry Muffins

Serves 10-12


  • 200g Gluten Free Plain Flour (I use Doves Farm)
  • 350g Caster Sugar
  • 80g Cocoa Powder
  • 1 ½ tsp Baking Powder (check that this is GF)
  • 1 ½ tsp of Bicarbonate Soda
  • 2 Eggs
  • 250ml Milk
  • 125ml Vegetable Oil
  • 2 drops of Vanilla Extract
  • 100g Frozen Raspberries (some extra for topping)
  • 150g Dark Chocolate Chunks
  • For the Chocolate Ganache
  • 100g Plain Chocolate
  • 100ml Double Cream


  1. Fill 2 Muffin trays with Cases, (I like to use Tulip cases) (see photo) as they look really nice
  2. In a large bowl sift the Flour, Cocoa Powder, and Baking Powders and put this to one side
  3. Mix the eggs and oil and slowly add this to the dry ingredients to form a paste, continuously stirring and adding the rest
  4. Measure out the milk and add this to the rest of the mixture
  5. Add the chocolate and frozen raspberries
  6. Divide the mixture between 10-12 muffin cases
  7. Bake in a fan assisted oven at 200 degrees for 10-15 minutes, increase the temperature to 220 degrees if you do not have a fan assisted oven.
  8. Once the muffins have baked and cooled, make the ganache
  9. In a pan heat up the cream but do not boil; once warm add the chocolate, stirring continuously. Take off the heat and stir until all of the chocolate has melted and the mix has thickened and become glossy
  10. Drizzle this onto your muffins and place some more raspberries on top of each muffin
  11. Invite your friends round for a cuppa and enjoy these delicious gluten free treats

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or twitter.

Choc Chip Minis Wins Grocer Award

Prewett’s gluten free Mini’s Chunky Choc Chip Cookies scoop prestigious Grocer Award

Prewett’s Mini’s Chunky Choc Chip Cookies has scooped a prestigious Grocer New Product Award in recognition of their great taste and innovation.

The product won in the ‘Gluten Free – Sweet’ category of the awards, which were held on Friday 5 October in London. The judges were impressed by the quality of the cookies, which are packed full of flavoursome milk chocolate chips.

Presented in attractive and eye-catching packaging, Prewett’s Mini’s Chunky Choc Chip Cookies are available as five mini bags in a larger 140g bag. The handy individual bagged format ensure these cookies are the perfect ‘on-the-go’ or lunchbox treat. Market research* completed as part of the awards entry revealed an overwhelming positive reception from respondents, with most delighted by the quality, and praising the ‘creamy’ yet ‘crunchy’ mouthfeel and ‘good chocolate taste’.

David Wood, Business Director of Northumbrian Fine Foods, who own the Prewett’s brand, said: “We are thrilled that these great tasting cookies have won this award, which provides recognition of the hard work of all the staff at Northumbrian Fine Foods and their dedication in producing the highest quality products.”

There were over 200 entries for The Grocer New Product Awards 2018, from which 129 products were selected for consideration in 28 categories.

Gluten, Wheat and Milk Free Black Bean Brownies

Gluten, Wheat and Milk Free Black Bean Brownies

Gluten, Wheat and Milk Free Black Bean Brownies, yummy!!

These are my absolute favourite! I am forever looking for ways to make cake healthy. I know what you are thinking… but it can be done and here is the perfect example.

These black bean brownies are free from wheat, gluten and milk although they do contain egg.

Beautifully moist and so delicious, you don’t need to feel guilty eating these that’s for sure. Packed with fibre from the dates and black beans and a good source of protein due to the ground almonds.

I was so pleased with how this recipe turned out, I make these on a weekly basis and enjoy them after lunch!



  • 1 tin of black beans (drained)
  • 300g stoned dates (soft are the best)
  • 80g Cocoa Powder
  • 50g Coconut Oil (you can buy this in B&M at around the same price as butter gram for gram)
  • 100g ground almonds
  • 3 eggs
  • Flaked Almonds



  • In a good blender combine the dates, black beans and cocoa powder until it is nearly completely smooth – this may take a little while.
  • Add the eggs and blend again.
  • Melt the coconut oil in the microwave and add along with the ground almonds. Blend until combined and then spread this mix onto a small baking tray, sprinkle with flaked almonds and bake at 180 degrees for 30 minutes.
  • This may initially seem a little dry but is will moisten up once left overnight. These will last about 3-4 days in an airtight container or you could freeze them.


Pennie x


P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

Gluten Free Rocky Road Bars

Why not try making yummy gluten free Rocky Road bars using our delicious and versatile digestives. A great recipe for kids and they will never guess that it’s gluten free.
Add marshmallows, nuts, dried fruit – whatever you fancy.

Use coconut oil instead of butter and dairy free chocolate to make it dairy free.

• 160g Dark Chocolate
• 160g Milk Chocolate
• 120g Butter
• 40g Golden Syrup
• 100g Sultanas
• 2g Salt
• 200g Prewett’s Gluten Free Digestive Biscuits
• 170g Glace Cherries
• Icing sugar to dust

Customise your gluten free Rocky Road bars by adding nuts or dried apricots, flaked coconut or little bits of fudge and make it even more indulgent.

• Line a small baking tray with baking parchment
• In a large bowl crush the biscuits until you have some crumbs and some pieces that are about a quarter of a digestive in size, mix this with the glace cherries, sultanas, and salt.
• In a microwavable dish add the butter, chocolate and Golden Syrup and place in the microwave until completely melted. Its best to do this in 30 second blasts so the chocolate doesn’t burn, stir after every 30 seconds.
• Add the melted mix to the dry mix and stir until completely mixed in.
• Add this to the baking tray and refrigerate for at least 2 hours or until it is set.
• Dust with icing sugar

Cut into chunks and serve


Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Twitter @Prewetts1872 or Instagram @prewettsglutenfree

Pennie Prewett’s Gluten Free Fridge Cake


Prewett’s Gluten-Free Chocolate Fridge Cake


This no-bake gluten-free cake is very easy and quick to make. Delicious and intensely chocolatey with a hit of juicy raisins, apricots, and crunchy biscuits, serve this indulgent chocolate fridge cake as a teatime treat.



250g Prewett’s gluten-free chocolate digestive biscuits (2 packs)

150g/5oz milk chocolate

150g/5oz dark chocolate

100g/3½oz unsalted butter

150g/5oz golden syrup

100g/3½oz dried apricots, chopped

75g/2½oz raisins



Makes 16 squares                                    Time taken: Less than 30 minutes


  • Line a 20cm (8in) shallow, square-shaped tin with cling film. Ensure enough cling film is used, so it can hang over the sides of the tin.
  • Bash the Prewett’s chocolate digestives into pieces using a rolling pin (put the biscuits in a plastic bag so they don’t go everywhere). Ensure the biscuit pieces aren’t too small, as they want to be clearly visible.
  • Melt the chocolate, butter and golden syrup in a heatproof bowl over a pan of simmering water. Stir the mixture occasionally.
  • Once everything is melted, remove the bowl from the heat and stir in the broken biscuits, apricots and raisins.
  • Spoon the mixture into the prepared tin. Level the surface pressing it down with the back of a large metal spoon.
  • Leave to cool, then put the mixture into the fridge to set for 1-2 hours.
  • Once set, turn out the cake and peel off the cling film. Cut the cake into 16 squares and enjoy!


Pennie x

Post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree

Pennie Prewett’s Gluten Free Chocoful Rocky Road

Gorgeously Gluten Free Rocky Road


This simple to make and delicious gluten free rocky road is the perfect treat. It contains lots of yummy ingredients, no baking is required, and will only take you 15 minutes.




75g unsalted butter


200g dark chocolate (broken into squares)


2tbsp golden syrup


150g (1 pack) Prewett’s Rich Quadruple Chocolate cookies


100g (1 pack) Prewett’s Chocoful Bars


75g mini marshmallows


75g glacé cherries


75g chopped almonds (alternatively to almonds, plump sultanas are a tasty option)


To decorate


30g dark chocolate


Handful of marshmallows




Makes 24 squares           Time taken: 15 minutes


  • Into a medium pan, add the butter, chopped up chocolate and syrup and melt over a low heat, stirring occasionally until smooth.
  • Once smooth, remove from the heat and allow the mixture to cool for 10 minutes. Whilst the mixture is cooling, break/chop the biscuits into bite size chunks.
  • Next, chop the glacé cherries into quarters.
  • Line a baking tray with grease proof paper. I used a 25 X 15cm tin, but you can use any size tin you like, as long as it has sides.
  • To the melted chocolate mixture, add the biscuits, marshmallows, glacé cherries, and nuts (or sultanas) and stir gently to combine. Then pour the mixture into the prepared tin, and level out (I used the back of a spoon to do this). Chill in the fridge for about 2 hours until set.
  • To decorate, melt the dark chocolate in a small pan on a low heat, stirring occasionally until smooth. Remove the chocolate from the heat, and drizzle over the rocky road. Lastly, distribute the marshmallows on top. Cut into 24 squares and serve. It’s quite rich, so a little does go a long way!


Pennie x

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Pennie Prewett’s Gluten Free White Chocolate, Raspberry & Coconut Blondie

It’s warming up and Summer is just around the corner. My gluten free, white chocolate, raspberry & coconut blondie is a perfect picnic treat.

Although this recipe is quite heavy on the butter and chocolate, the raspberries make it quite light and add a sharpness that stops it being too much. Again all of my ingredients are available in all major supermarkets. Be careful to buy Plain Gluten Free flour, the first time I made this I accidentally used Self Raising, and a volcanic eruption happened in my oven… lesson learnt. Don’t worry if it seems greasy when you take this out of the oven, it’s best to leave to cool before enjoying.

I hope that you enjoy this Easter bake as much as I did.

Gluten Free White Chocolate, Raspberry & Coconut Blondie

Serves 8-10


  • 60g Salted Butter
  • 120g White Chocolate Chunks
  • 50g Rapeseed (vegetable) Oil
  • 250g Caster Sugar
  • 90g Doves Farm Gluten Free Plain Flour
  • 25g Desiccated Coconut
  • 100g chopped White Chocolate or White Chocolate Chunks
  • 2g Salt
  • 2 medium eggs
  • 10-15 frozen raspberries


  1. Line a small baking tray with baking parchment
  2. In a large bowl weigh out the caster sugar, put this to one side
  3. In a medium pan melt the butter and oil together over a low heat
  4. Once all of the butter has melted take the pan off the hob and add the white chocolate, mixing vigorously until all of the chocolate has melted
  5. Add this to the sugar, it’s best when it’s still hot as this dissolves the sugar meaning you won’t get any granules on the top of your Blondie once it’s baked
  6. Mix together the 2 eggs and add them to the mixture
  7. Sift in the flour, add the desiccated coconut and the white chocolate chunks
  8. Mix together and spread out onto the baking tray
  9. Once this is spread over the tray place the frozen raspberries on top spreading them out evenly and pushing them down slightly into the mixture
  10. Place this on to the middle shelf of the oven at 160 degrees in a fan oven and 180 degrees in a standard oven and bake for 35 to 40 minutes
  11. Please be aware that the Blondie will be very hot when it comes out of the oven so take caution
  12. You know it’s ready when you can place a knife in and it comes out clean and the top of the Blondie is mid to golden brown
  13. Leave to cool for a few hours
  14. Put the Easter Eggs away, sit back and enjoy…

Pennie x

P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree


Prewett’s declared the ‘Editor’s Choice’ in independent taste test

We are thrilled that our Prewett’s Spicy Dark Chocolate & Ginger Cookies received the ‘Editor’s Choice Award’ in a recent taste test run by Free-From Heaven magazine.

They were described as an ‘exceptional treat’ and as ‘being rich, crunchy, gingery and lovely and chewy’.