Exploring Hampstead...

Exploring new places is always exciting, but when allergies or intolerances come into the mix, it can take a little more planning — and sometimes things don’t quite go to plan.

On a recent day trip to Hampstead for some charity shopping, we stumbled across some real gems with plenty of gluten-free options, and I thought I’d share what we tried to give you some inspiration for your next adventure (or if you ever find yourself in the area looking for recommendations!).

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After sampling some baked goods from Lola’s Bakery — which were absolutely amazing — we’ve been desperate to go back. Sadly, we didn’t make it before their permanent café in West Hampstead closed (although their cupcake stalls are still a must-visit for me).

So, the hunt was on for a mid-shopping lunch replacement. We had a few options, including chains like Banana Tree and independent spots such as Pizza Bun, both offering gluten-free choices. In the end, though, we settled on Have an Avo.

Have an Avo...

In our desperate search for a Lola’s replacement, we stumbled across this café and were pleasantly surprised. They had gluten-free peanut butter cookies on the counter and several gluten-free options on the menu, including topped toasts, salads, and a huge selection of fresh juices.

I went for the avocado toast — thick smashed avocado on grilled gluten-free toast, topped with tomatoes. While the bread was a little dry, it held together surprisingly well (no crumbling!), and the avocado was fresh, vibrant, and full of flavour.

To drink, I chose an apple and pineapple juice, which was zingy, smooth, and incredibly refreshing. I also grabbed a peanut butter cookie to take away. Again, slightly dry, but with a strong peanut butter flavour, chewy peanut pieces, and not overly sweet — a solid gluten-free treat.

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Being gluten-free usually means a lot of planning and research when eating out, which is exactly what we did when choosing somewhere for dinner to finish off our London day.

Not finding anything in the immediate Hampstead area, we jumped on the tube and headed to Baker Street, where we had the choice of Pho or Honest Burger — two of my favourite gluten-free-friendly chains.

Dinner at Pho...

With more options (and something new for everyone in our group), we chose Pho — and it did not disappoint. They are amazing with allergies, with only one item on the entire menu containing gluten. That means endless choices: pho, fried rice, noodles, curries, starters, and desserts.

One thing I love is how customisable everything is. You can swap proteins and toppings so you don’t miss out on a dish just because it comes with something you don’t eat.

We ordered a round of starters with our drinks (they also do great cocktails — I highly recommend the Pride Punch). Of course, we had to get the summer rolls. My favourite part is the peanut dipping sauce — I used it for everything. We also ordered the squid, which is one of my go-tos: super light, crispy, and served with lime and salt — delicious.

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There were so many options that my mum and I decided to share mains. We chose the vegetable salad and the tofu and mushroom fried noodles. Both were packed with vibrant flavours and super fresh ingredients. The salad completely surprised us — full of crunchy veg with a gorgeous sauce poured over the top, it was the perfect fresh contrast to the slightly heavier noodle dish.

The noodles came with button mushrooms and crispy tofu (my absolute favourite part), plus a side sauce to mix through.

Pho was the perfect end to a long but brilliant day.

Throughout our shopping, we also picked up a few treats from different spots scattered around Hampstead.

Dijon / Marlay’s Bakery...

After exhausting the charity shops in West Hampstead, we headed over to Hampstead itself and made one of our first stops at Dijon / Marlay’s. We picked up some mini hazelnut-filled cookies and a sourdough loaf from Marlay’s and some garlic bread from Dijon.

The cookies had a sweet, shortbread-style texture with a thin but rich chocolate-hazelnut filling running through the middle — really yummy and such a fun little snack.

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For such a small space, they had an impressive range of choices, including three sourdough options: seeded, olive, and plain. I went with the plain, as it’s super versatile for different uses. While it was a little dry, it held together really well and didn’t crumble. The lovely flavour made it a great base for sandwiches, toast, croutons, and much more.

After wanting to try Dijon for ages, we decided to attempt takeaway and transport it home on the train… and I clearly didn’t think this through because I chose garlic bread. What was I thinking?

For the rest of the day, we carried around a very strong lingering garlic smell.

Although when we tried it the next day, we realised how worth it it was. We reheated the bread the next day, and it was absolutely delicious — super soft crust, crispy base, and a strong garlicky flavour. Revisiting for pizza is now an absolute must.

One of my very first discoveries in Hampstead was Planet Organic. Packed with exciting snack options, it’s definitely another must-visit in the area.

Planet Organic...

After a good browse, I picked up two things. The first was from a brand I’d never heard of before called Vilgain. They had loads of plant-protein mini cookie flavours, but I went for peanut butter.

The texture wasn’t what I expected at all. A thin chocolate coating covered a soft cookie — not hard and biscuity like I imagined — with a peanut butter centre that wasn’t the gooey texture I expected either. Interesting to try and not unenjoyable, just very different from what I had in mind.

I also picked up a new flavour of Better Nut Butter Cups. The last time I was in Planet Organic, I discovered this brand and instantly fell in love, so I couldn’t resist trying something new. This time, I went for the pistachio nut butter cups—and they did not disappoint.

A thin shell of sweet chocolate encases a super smooth, satisfyingly salty pistachio filling, creating the perfect balance of sweet and savoury. I am desperate to try more from this brand and will definitely be trying to recreate these at home while I await my next Planet Organic trip.

We also popped into a local deli while shopping, where I finally found Willie’s Cacao chocolate — something I’ve been desperate to try!

Chocolate...

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I went with the pistachio and date flavour, which was packed with chopped pieces, so you got a bit of everything in every bite. The pistachios added a satisfying crunch to the smooth chocolate, while the dates brought a subtle, natural sweetness. The chocolate itself was rich and dark, pairing beautifully with the fillings and tying all the flavours together.

I absolutely love the excitement of discovering new places and snacks to try, so I hope this gave you some inspiration and honest recommendations. If you’re ever in the Hampstead area, definitely check out some of these spots — and let me know what you think if you do!

Happy exploring,

Ruby x

Can you actually make bread from sweet potatoes?

🌿 Herby Sweet Potato, Chickpea & Seed Loaf (GF)

A good wholesome bake, this loaf brings together sweet potato, chickpea flour, almonds, and seeds for a hearty, textured, and deliciously savoury bread. Garlic, herbs, and nutritional yeast give it a comforting depth of flavour that works any time of day.

It’s one of those recipes that feels nourishing and satisfying at the same time. Packed with protein and fibre, it’s a loaf that works as well for breakfast with avocado or hummus as it does alongside a cosy bowl of soup.

Why you’ll love this loaf

• Nutrient-dense → each slice has ~7.8g protein and ~4.7g fibre.

• Allergy-friendly → gluten-free, dairy-free if you use plant milk, and easily made vegan with flax eggs.

• Flavourful → garlic granules, herbs, and nutritional yeast bring depth and savoury comfort.

• Versatile → toast it for breakfast, slice it for sandwiches, or serve it as a side to curries, soups, and stews.

• Simple ingredients → no special gluten-free flour blends needed, just oats, chickpea flour, and almonds.

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Making your own oat flour

For this recipe to stay light, the oat flour needs to be finely ground. A handheld stick blender works best — it blitzes the oats quickly into a flour-like texture. Coarser oats can make the loaf heavy, so take an extra minute to make sure it’s nice and fine.

To make this gluten-free, you also want to make sure that you are using certified gluten-free oats.

Recipe: Herby Sweet Potato, Chickpea & Seed Loaf

Ingredients

• 250g cooked, mashed sweet potato

• 2 eggs (or 2 flax eggs for vegan)

• 70ml olive oil

• 120ml milk (dairy or plant-based)

• 80g finely ground gluten-free oat flour

• 80g chickpea flour

• 40g ground almonds

• 50g gluten-free oats

• 2 tbsp chia seeds

• 2 tbsp ground flaxseed

• 2 tsp baking powder

• 1 tsp sea salt

• 1 tsp smoked paprika (optional)

• 2 tsp garlic granules

• 3 tbsp nutritional yeast

• 2 tsp dried mixed herbs (oregano, thyme, rosemary, or Italian blend)

• 75g mixed seeds (I like to use pumpkin and sunflower)

  
  

Method

1. Preheat the oven to 180°C and line a loaf tin with baking paper.

2. In a bowl, mix the mashed sweet potato, eggs, olive oil, and milk until smooth.

3. In another bowl, combine oat flour, chickpea flour, ground almonds, oats, chia, flax, baking powder, salt, paprika, garlic granules, nutritional yeast, seeds and herbs.

4. Stir the wet mix into the dry. If it feels too thick, add a splash more milk.

5. Spoon into the loaf tin, and smooth the top.

6. Bake for 45–55 minutes until golden, and a skewer comes out clean.

7. Cool in the tin for 10 minutes, then transfer to a wire rack, and leave to cool completely before slicing.

   
   

Versatility

This loaf is wonderfully flexible — you can make it your own depending on what’s in your kitchen:

• Add grated carrot, courgette, or spinach for extra veg.

• Swap the herbs for spices like cumin and coriander for a more earthy flavour.

• Sprinkle cheese on top before baking to add another flavour and texture.

• Toast slices and top with avocado, hummus, nut butter, or even eggs.

  
  

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Ways to Eat & Serve

Breakfast → toasted with avocado, nut butter, or poached eggs.

Lunch → as the base for an open sandwich with hummus, grilled veg, or smoked salmon.

Side dish → serve with soup, curry, or chilli instead of bread.

Snack → spread with cream cheese, tahini, or even a little butter and herbs.

On the go → slice, freeze, and toast from frozen for quick meals when you need them.

Allergy swaps

Egg-free / Vegan → replace the 2 eggs with 2 flax eggs.

Nut-free → swap ground almonds for extra oat or chickpea flour.

Dairy-free → use plant milk like soy or almond milk.

Storage

• Keeps in an airtight container at room temperature for 2–3 days.

• Store in the fridge for up to 5 days.

• Freezes beautifully — slice first so you can toast pieces straight from frozen.

This Herby Sweet Potato, Chickpea & Seed Loaf is a wholesome bake — simple, nourishing, and full of flavour. Whether you’re looking for a high-protein breakfast, an easy lunch, or a hearty side to serve with dinner, it fits right in. It’s the kind of bake that proves gluten-free can be both comforting and nourishing, and it might just become a new staple in your kitchen.

If you want to keep up with what I have been baking recently, check out my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x

No-Bake Chocolate and Peanut Butter Mini Bundt Cakes

Chocolate and peanut butter have always been one of my all-time favourite flavour combinations. It strikes that perfect balance between sweet and salty, rich yet comforting. When I received some mini bundt tin moulds as a Christmas gift, they instantly inspired this recipe — and the addition of banana takes it to another level.

The banana adds a natural sweetness that beautifully balances the salty peanut butter and rich dark chocolate, while also creating a wonderfully creamy middle layer. These mini bundt cakes are made up of three simple layers that come together effortlessly: a crunchy peanut butter top, a smooth chocolate banana mousse centre, and a chocolatey shortbread base.

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Even better? They’re completely no-bake and made in the freezer, so there’s no need to turn the oven on. They’re also naturally gluten-free, and can very easily be made vegan or dairy-free with a simple swap.

These little treats are perfect for meal prep too — just keep them stored in the freezer and grab one whenever you want a quick snack or an easy dessert.

Substitutions & Notes

• Not a peanut butter fan? Swap it for any nut or seed butter you love.

• To make these nut-free, use a seed butter instead of peanut butter and replace the ground almonds with extra oat flour.

• For a vegan or dairy-free version, simply use a dairy-free milk in the mousse layer (coconut or almond milk works beautifully).

• To ensure they’re gluten-free, use certified gluten-free oats, and if using oat milk, make sure it’s gluten-free too.

  
  

Ingredients (Makes 6 mini bundts)

Peanut Butter Layer

• 50g peanut butter

  
  

Chocolate Banana Layer

• 1 banana

• 1 tbsp cocoa powder

• Splash of milk (dairy-free if needed)

  
  

Chocolate Shortbread Layer

• ¾ cup oat flour (made by blending gluten-free oats)

• ¾ cup ground almonds

• 2 tbsp coconut oil, melted

• 2 tbsp syrup (maple or agave works well)

• 2 tbsp peanut butter

• 2 tbsp cocoa powder

Method

1. Prepare the moulds.

   Lightly grease a mini bundt cake tin with coconut oil.

2. Peanut butter layer.

   Add about a teaspoon of peanut butter to the bottom of each bundt mould, spreading it slightly so it sits evenly.

3. Chocolate banana mousse

   In a blender (or using a hand blender), blend the banana, cocoa powder and a splash of milk until completely smooth and creamy.

4. Assemble the middle layer

   Spoon the chocolate banana mixture on top of the peanut butter layer in each mould.

5. Freeze

   Place the tray in the freezer for 1–2 hours, or until the mousse layer has set.

6. Make the shortbread base

   In a bowl, mix the oat flour, ground almonds and cocoa powder. Add the melted coconut oil, peanut butter and syrup, and mix until a thick, slightly crumbly dough forms.

7. Finish the bundts

   Spoon the shortbread mixture on top of the frozen chocolate layer and press down gently to create a flat base.

8. Final freeze

9. Return the tray to the freezer until fully set.

10. Serve

    Carefully remove the mini bundt cakes from the moulds. Let them sit at room temperature for a few minutes before serving.

These are one of those recipes that’s just really handy to have in your freezer. They don’t take much effort to make, there’s no baking involved, and once they’re done, you can just forget about them until you fancy something chocolatey. I like that they feel a bit special thanks to the layers, but are still simple enough to throw together without much thought. They’re great straight from the freezer or left out for a few minutes to soften slightly. If you want to stay up to date with my other new recipes and see what I've been baking, check out my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x