A Weekend In Bournemouth...

I recently took a little weekend trip to Bournemouth for a Cat Burns concert, and it honestly turned out to be the perfect weekend. The concert was absolutely incredible (still not over it), but what really surprised me was the food. Everywhere we ate was so on it when it came to allergies, which made such a difference. It meant I could order what I wanted without stressing and actually feel present and enjoy the day. I was so impressed that I thought I’d share more about where we tried, in case you ever find yourself in Bournemouth too!

1. Lolas Bakery

Now this is a little bit of a cop-out because, as you might know, this is actually a London-based bakery. That said, they do have cupcake outlets in a few different locations, and a bakery in London that sells cupcakes and so many other sweet and savoury goodies.

My sister now lives near this bakery, and ever since we missed going the last time we visited, I have been begging her to go. So when she surprised me with some treats to enjoy on the train to kick-start our weekend, I was very happy. I had to include it in this post because it really set the vibe for the whole weekend.

First of all, the choice in this bakery was unbelievable. The entire counter was gluten-free — everything from every cupcake flavour you could think of to muffins, cookies, and brownies. There was honestly so much choice, it was almost overwhelming.

Me and my sister ended up sharing a hazelnut brownie and an oat and cranberry cookie. The brownie was unreal — so rich and indulgent, with chunks of salty hazelnut cutting through the sweetness, topped with hazelnut butter and a thick, crunchy layer of chocolate. The cookie didn’t disappoint either: soft, chewy, and packed with a strong cranberry flavour in every bite.

There are still so many things I want to try from here, and with the café closing in May, I’ll definitely be running back.

2. Pho

This place has been on my bucket list for ages, so when I was looking for somewhere me and my sister could go for dinner and found one near The Botanist, where we had already planned to go for drinks (some of the best cocktails ever), I knew it was perfect.

The attentiveness to allergies here completely astounded me. During our visit, I had two separate waiters come over to talk through the dishes I could and couldn’t eat. And this menu is not small – there are loads of different options for pho, curries, fried rice and noodles, not to mention the long list of starters and drinks you can get to accompany any meal. Out of this whole menu, there were only three things that weren’t suitable for a gluten allergy. Three things!

If that wasn’t reassuring enough, they double-checked every time either me or my sister ordered something and confirmed who it was for, which made me feel so catered for.

Alongside a couple of cocktails, we ordered a selection of starters. There were so many we wanted to try that it took us ages to decide, but we eventually compromised and went for our top three.

One of the main reasons I’ve wanted to try this place for so long was their summer rolls, and they exceeded all expectations. The highlight for me was the peanut dipping sauce they came with – salty, smooth, and the perfect creamy accompaniment to these fresh and crispy rolls. We also went for the squid, which was super light and crispy and came with a lime-and-salt dipping sauce that you mix at the table. I thought this was such a fun, interactive element to the dish.

The last starter we got was a crispy Vietnamese pancake with tofu. This was another really interactive dish, served with tofu and bean sprouts (I didn’t know bean sprouts could be that good – me and my sister were genuinely fighting over them), alongside dipping sauce and rice paper so you can create your own tofu pancake roll.

For my main, I got the cha ca la vong, which is turmeric-coated grilled fish served with noodles and fish sauce. This was a type of fish I’d never heard of before, and it was absolutely delicious. I loved being able to add the amount of sauce I wanted, and the noodles were a really unique shape for a gluten-free dish, which I really enjoyed. There were also big chunks of chilli throughout, which added so much flavour.

There is still so much on this menu that I want to try, and I will 100% be back.

3. Bagels by Soho

   
   

While looking for a breakfast spot we could grab and take down to the beach the next morning, I stumbled across this café specialising in bagels and seasonal drinks. Being just a five-minute walk from our hotel, it was absolutely perfect. So, we headed there in the morning and were immediately overwhelmed—in the best way—by the number of options.

There were so many unique bagel fillings to choose from, all of which could be made on your bagel of choice, including a gluten-free option. I went for the banana and peanut butter bagel, which, despite being relatively simple, was honestly one of the best bagels I’ve ever had. It held together perfectly, wasn’t dry, and didn’t fall apart at all. It was prepared in a separate area from the regular bagels, which made me feel really confident ordering.

The overwhelming choice didn’t stop at the food—it continued when it came to drinks. There was a long list of regular options alongside a selection of specials. I’ve never been a big coffee lover, but I’ve always been intrigued by matcha. When I saw that their spring special was a piña colada matcha (one of my favourite flavours ever), I knew this had to be the drink that finally introduced me to it. And wow—it did not disappoint. I’ll genuinely be dreaming about this matcha.

I can’t wait to revisit some of these spots. If you have any other recommendations, let me know! And if you want to keep up with where I’m heading next, follow me on Instagram @rubysgfkitchen.

Ruby x

Pb&J Apple Cookies

Gluten-Free Apple Cookies with Chia Jam & Peanut Butter Centres 🍎🥜

These cookies are the ultimate cosy-day bake — soft, warmly spiced from the apple and mixed spice, and hiding a heart of sweet berry chia jam and creamy peanut butter. They’re gluten-free, naturally sweetened, and exactly the kind of treat you’ll want to enjoy with a cup of tea while it’s raining outside (or, honestly, straight from the cooling rack because you can’t wait).

The best part? The peanut butter centres stay rich and fudgy, while the chia jam adds a little tart sweetness.

Using fresh-grated apple in cookies isn’t just about flavour — it’s a natural moisture booster. In gluten-free baking, that’s especially useful because it helps keep cookies tender instead of dry. The apple also brings a gentle sweetness and a fruity note that pairs perfectly with the jam and peanut butter.

Why You’ll Love These Cookies

• Allergy-friendly- gluten and dairy free, and can easily be made vegan too!

• Hidden centre – jam + peanut butter.

• Naturally sweetened – coconut sugar and a touch of honey or maple syrup.

• Warm, cosy spice – a little mixed spice makes them super comforting.

• Make-ahead friendly – you can freeze them baked or unbaked.

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Ingredients

For the cookies

• 125g coconut oil, softened

• 70g coconut sugar

• 2 tbsp honey or maple syrup

• 2 eggs

• 1 tsp vanilla extract

• 2 tbsp milk

• 1 medium apple, finely grated

• 260g gluten-free plain flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp mixed spice

• 100g ground almonds

  
  

For the chia jam

• 100g mixed berries (fresh or frozen)

• 2 tbsp chia seeds

• Optional: 1 tsp honey or maple syrup

  
  

For the frozen peanut butter centres

• Natural peanut butter (smooth or crunchy)

  
  

Method

Step 1 – Freeze the peanut butter

Scoop small teaspoons of peanut butter onto a parchment-lined plate or tray. Freeze until firm.

Step 2 – Make the chia jam

Heat the berries in a small saucepan until softened. Mash lightly, then stir in the chia seeds and optional sweetener. Set aside to cool and thicken.

Step 3 – Preheat & prepare

Preheat the oven to 170°C fan. Line 2 baking trays with parchment paper.

Step 4 – Mix the wet ingredients

In a large mixing bowl, beat the coconut oil, coconut sugar, and honey/maple syrup until smooth and glossy. Add the eggs and vanilla and mix again until well combined.

Step 5 – Add the apple & milk

Fold in the grated apple. Add the milk, mixing until incorporated.

Step 6 – Combine the dry ingredients

In a separate bowl, whisk together the gluten-free flour, baking powder, salt, ground almonds and mixed spice. Gradually fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms.

Step 7 – Shape & fill

Scoop a spoonful of dough onto the prepared tray and gently flatten into a disc. Place 1 teaspoon of chia jam and 1 frozen peanut butter piece in the centre. Cover with a small flat round of dough and press around the edges to seal completely.

Step 8 – Chill briefly

Place the shaped cookies in the freezer for 10 minutes (or fridge for 20 minutes) to help them hold their shape while baking.

Step 9 – Bake

Bake for 12–14 minutes, until the edges are just lightly golden and the centres still look soft.

Step 10 – Cool & enjoy

Let the cookies cool completely before storing, or enjoy them warm straight from the oven.

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Versatility

These cookies are endlessly adaptable, making them a great year-round bake. You can mix and match flavours and fillings depending on the season or what you have in your cupboard. Here are some ideas:

• Jam swap: Use a different jam, such as apple butter, plum jam, or cherry jam.

• Nut butter twist: Replace peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini.

• Flavour variations: Add additions like orange zest, extra cinnamon, or cardamom.

• Fillings: Try chocolate hazelnut spread, date paste, or dried fruits.

  
  

Adapting for Allergies

• Nut-free: Replace peanut butter with a seed butter like sunflower seed butter.

• Egg-free: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) instead of eggs.

• Dairy-free: Use a dairy-free milk like soy or almond.

  
  

Storage & Freezing Tips

• Room temperature: Store in an airtight container.

• Freezer (baked):  Defrost at room temperature or warm in the oven.

• Freezer (unbaked): Shape, fill, and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

These cookies have it all — the tender sweetness of fresh apple, the rich creaminess of frozen peanut butter, the fruity brightness of chia jam, and a hint of cosy spice. They’re gluten-free, naturally sweetened, and endlessly adaptable to your favourite flavours or dietary needs. Best of all, they’re just as fun to make as they are to eat, whether you’re baking for a weekend treat, a lunchbox surprise, or to impress friends who think gluten-free means boring (spoiler: it doesn’t).

Happy Baking,

Ruby x

Simple Starts: Easy Gluten-Free Snacks for Busy Students

These snacks tick all the boxes: easy, cheap and delicious.

My criteria for easy uni snacks are strict: they need to be pre-prepared so I can just grab them and go, they need to be cheap, quick to make, and most importantly, they need to be absolutely delicious.

This is especially difficult when you are trying to find gluten-free options, so I have compiled a list of easy, naturally gluten-free snacks, most of which can be stored in the freezer, and all can be prepped ahead of time.

Here are some of my go-tos:

Banana bark

This is one of my new staples. You can make it with any of your favourite fruits (berries work particularly well), but with the price of bananas, they’re definitely one of the most budget-friendly options.

There are a few different ways to make these:

Option one

Chop a banana into coins and top each with:

• A dollop of peanut butter

• A drizzle of dark chocolate

• A sprinkle of cocoa nibs

  
  

Pop them in the freezer for a few hours or overnight, and enjoy as a midday pick-me-up or an evening sweet treat.

Option two

• Arrange your fruit slices into circles to create a circular base, add your toppings, and freeze for a portable on-the-go option.

Option three

• If you’re making them to share, spread a flat base of fruit in a tray or Tupperware, add toppings, freeze, and then break or cut it into slices for bark-style pieces. Perfect for sharing.

The best thing about this recipe is how adaptable it is to your preferences, budget and time:

• No peanut butter? Use almond butter, cashew butter, or even a seed butter.

• Don’t like dark chocolate? Swap for milk or white, or make your own using coconut oil, cocoa powder, and date syrup.

Date bark

Bringing back a lockdown staple, I used to make this all the time at uni. It ticks all the boxes of being cheap, easy, and quick, and feels a little more decadent than the banana bark if you’re after a richer snack.

The dates bring both a caramel flavour and a sticky texture that work perfectly against the crunchy chocolate and creamy nut butter.

You can prepare it the same way as the banana bark:

• Break open your dates so each half is displayed.

• Flatten them into your chosen shape (tray, Tupperware, or just a flat layer).

• Top with nut butter, chocolate, and any extras you fancy.

• Freeze and then break into pieces.

For a grab-and-go option, try filled dates: stuff each date with nut or seed butter, coat with chocolate, and freeze. These are bite-sized and great to keep on hand.

Banana ice lollies

These are super easy and such a good way to use up old bananas. In fact, the riper the bananas, the sweeter the lollies will be.

All you need is:

• 1 banana

• 1 teaspoon cocoa powder

• 1 teaspoon nut or seed butter (A smooth one will work best for this recipe; my favourite to use is almond butter)

  
  

Blend it all together, adjust the flavour if you want a more chocolaty or nutty taste, then pour into an ice lolly mould. No mould? No problem—just use an ice cube tray and stick lolly sticks in the top. Freeze overnight, and they’re ready to go.

Roasted Nuts

This one's super easy and totally adaptable to your taste. I usually do mine in the air fryer, but they work just as well in the oven. They make the perfect prep-ahead, grab-and-go snack — just buy your favourite nuts in bulk and roast them with whatever flavours you’re in the mood for that week.

You can go sweet or savoury, and all you need is:

• Your choice of nuts

• A little oil

• Your flavorings

  
  

How to:

1. Mix everything in a bowl.

2. Spread in an even layer on a tray.

3. Roast in the oven or air fryer at 160°C (325°F) until golden (toss around 15 minutes in to make sure they roast evenly).

   
   

Sweet Nut Ideas:

• Honey-roasted cashews – Toss cashews with oil and honey.

• Maple-glazed pecans – Pecans with oil, maple syrup, and a touch of cinnamon.

• Spiced walnuts – Walnuts with oil, mixed spice, and brown sugar.

• Lemon roasted pistachios – Pistachios with oil, honey, lemon juice, and zest.

  
  

Savoury Nut Ideas:

• Salt and pepper cashews – Cashews with flaky salt, oil, and cracked black pepper.

• Paprika & cumin walnuts – Walnuts with oil, cumin seeds, and smoked paprika.

• Herby Brazil nuts – Brazil nuts with oil and Italian herbs.

• Zesty almonds – Almonds with lemon zest, oil, salt, and black pepper.

  
  

Date Ice Lollies

These are one of my favourite things to make in bulk and keep in the freezer — perfect when you're craving something sweet or need a quick energy boost. You can use dates, or swap them for raspberries, bananas, or strawberries if you don't like dates.

To make:

1. Split the dates (or your chosen fruit) just enough to open them (keep the sides intact).

2. Insert a lolly stick into the centre and press the fruit closed around it.

3. Add a spoonful of your favourite nut or seed butter on top.

4. Cover with your favourite melted chocolate.

5. You could finish with toppings like chocolate chips, dried berries, crushed nuts, or coconut flakes.

   
   

Freeze until solid and store in an airtight container in the freezer.

I hope this gave you some inspiration. If you want to keep up with what I'm making at uni or see when any of the other uni meals posts are posted, check out my Instagram @rubysgfkitchen.

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Happy Baking,

Ruby x