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Gluten Free Whoopie Pies x3

£6.00

(Bag of 3 )

Our signature free from cakes. Whether your thing is fruity wild berries picked on Otley Chevin and teamed with an egg and dairy free lemon curd, or a naughty but nice Sticky Toffee Pudding with salted caramel centre, or if you succumb to Death by Chocolate, there’s a flavour for everyone.  If you’d like to have a mixture of flavours, please just choose one flavour below, and during checkout, write in the notes which flavours you would like.

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Description

Black forest

Chocolate sponge cakes, sandwiched with a vanilla buttercream and filled with a homemade wild cherry jam.

Allergens: coconut

Ingredients:

Chocolate flour blend (White rice flour, glutinous rice flour, tapioca starch, cocoa powder, coconut flour, bicarbonate of soda, salt, baking powder, xanthan gum) dark brown sugar, Coconut milk(water, Coconut,),black bean puree, water, vinegar, linseed, vanilla extract (water, glycerine, whole vanilla pods)

Vanilla icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, vanilla extract (water, glycerine, whole vanilla pods))

Homemade wild cherry jam (Fruit, sugar, pectin)

 

Death by chocolate

Chocolate sponge cakes, sandwiched with chocolate buttercream and filled with a creamy chocolate ganache

Allergens: coconut

Ingredients:

Chocolate flour blend (White rice flour, glutinous rice flour, tapioca starch, cocoa powder, coconut flour, bicarbonate of soda, salt, baking powder, xanthan gum) dark brown sugar, Coconut milk(water, Coconut,),black bean puree, water, vinegar, linseed, vanilla extract (water, glycerine, whole vanilla pods)

Chocolate icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, cocoa powder, vanilla extract (water, glycerine, whole vanilla pods))

Chocolate ganache (dark chocolate chips (chocolate liquor, sugar, soy lecithin, vanilla) coconut cream (Coconut cream, Water)

 

Spring – lemon and raspberry

Lemon sponge cakes, sandwiched with lemon sherbert buttercream and filled with homemade raspberry jam

Allergens: coconut

Ingredients:

Flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour,bicarbonate of soda, salt, baking powder, xanthan gum), light brown sugar, white bean puree, Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), water, vinegar, linseed, lemon juice, lemon zest.

Lemon icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier:Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, lemon juice, lemon zest)

Homemade raspberry jam (raspberries, sugar, pectin)

 

Otley – wild berry and lemon

Lemon, bilberry and elderberry cakes, sandwiched with lemon sherbert icing and filled with lemon curd

Allergens: coconut, soya

Ingredients:

Flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour,bicarbonate of soda, salt, baking powder, xanthan gum), light brown sugar, white bean puree, Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), water, vinegar, linseed, lemon juice, lemon zest.

Lemon icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier:

Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, lemon juice, lemon zest)

Lemon curd (sugar, lemon juice, lemon zest, water, cornflour, coconut milk (water, coconut), sunflower oil, citric acid, black salt).

 

Gingerbread

Sticky ginger cakes, sandwiched with a vanilla icing and filled with a fiery ginger jam

Allergens: coconut

Ingredients:

Coconut flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour, bicarbonate of soda, salt, baking powder, xanthan gum) light brown sugar, Coconut milk(water, Coconut,) apple puree (apple, water), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), water, vinegar, linseed, ground ginger.

Vanilla icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, vanilla extract (water, glycerine, whole vanilla pods))

Homemade ginger jam (Apple, ginger, sugar, pectin)

 

Toffee apple

Apple cakes, sandwiched with a vanilla icing and filled with a gooey toffee sauce

Allergens: coconut

Ingredients:

Coconut flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour, bicarbonate of soda, salt, baking powder, xanthan gum) light brown sugar, Coconut milk(water, Coconut,) apple puree (apple, water), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), water, vinegar, linseed,

Vanilla icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, vanilla extract (water, glycerine, whole vanilla pods))

Toffee sauce: Coconut milk, light brown sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto;Flavouring), cornflour, water, vanilla extract(whole vanilla pods, glycerine, water), salt.

 

Sticky toffee pudding

Sticky date cake, sandwiched with vanilla icing and filled with a salted caramel sauce.

Allergens: coconut

Ingredients:

Flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour, bicarbonate

of soda, salt, baking powder, xanthan gum) light brown sugar, Coconut milk(water, coconut,) date puree (dates, water), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring),water, vinegar, linseed,

Vanilla icing (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier:Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)water, vanilla extract (water, glycerine, whole vanilla pods))

Toffee sauce: Coconut milk (Coconut cream, Water), light brown sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), cornflour, water, vanilla extract(whole vanilla pods, glycerine, water), salt.

 

Yorkshire – Rhubarb and Custard

Local rhubarb cake, sandwiched with a forced rhubarb icing and filled with custard.

Allergens: coconut

Ingredients: Flour blend (White rice flour, glutinous rice flour, tapioca starch, coconut flour, bicarbonate of soda, salt, baking powder, xanthan gum) light brown sugar, Coconut milk(water, Coconut,) rhubarb puree, Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring), water, vinegar,linseed,

Rhubarb icing: (icing sugar, margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Colours: Curcumin, Annatto; Flavouring)rhubarb puree (rhubarb, water, vanilla extract (water, glycerine, whole vanilla pods))

Custard: (custard powder (Maize Starch, Salt, Flavouring, Colour (Annatto), coconut milk (Water, Coconut cream),

Additional information

Contains

Coconut, Milk, Soya

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