By Laura (The Gluten-Free Traveller)

 
All digital food and lifestyle magazine, Easy Eats, have just announced some exciting changes and we wanted to share them with you!

Easy Eats have been up and running for a year now and have decided to change their subscription model to help support the growing gluten-free community.

Readers will now be able to access a free subscription option, which gives limited access to each issue. That’s free recipes and gluten free stories, folks! As well as this new free subscription level they still have their traditional subscriber levels, which come with additional perks and bonuses such as access to their full catalog of back issues.

Easy Eats is filled with simple recipes and personal stories aimed at making life less stressful and more fun for the gluten free community. Here’s a preview of the kind of thing you can expect from Easy Eats – one of their tasty sounding, simple recipes.

 

Pip’s Place Blueberry Fairy Cakes

Makes 12

Prep time: 10 minutes

Cook time: 15 minutes

1⁄2 cup unsalted butter, melted, plus more for greasing

1 teaspoon xanthan gum 1⁄4 cup rice flour 

3 large egg whites 1 cup confectioners’ sugar, plus more for dusting 

Zest of 1 orange 1⁄2 cup almond flour 

1⁄2 cup frozen blueberries

 

1. Preheat the oven to 375° and grease 12 mini bundt pans. In a large bowl, sift together the rice flour, xanthan gum and confectioners’ sugar. Whisk in the almond flour.

2. Using an electric hand mixer, whisk the egg whites until soft peaks form; transfer to the bowl with the flour mixture. Add the zest and melted butter, and gently fold together the batter. Fold in the blueberries and divide the batter among the prepared pans. Bake until the cakes spring back when gently touched, about 30 minutes. Let cool and dust with confectioners’ sugar.