McVitie's Gluten Free Milk Choc Hobnobs, 150 g (Pack of 1)

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The filling is made by mixing together egg yolks, condensed milk, and the juice and zest of four limes. This gluten free banoffee pie recipe is so easy, it only needs five ingredients to make - or six if you count the chocolate decoration. And the best news? They even passed the dunk test! If you can, they are worth it for the nostalgia and while I find gluten free biscuits too expensive to buy on a regular basis, I think these will fill a hole for those people who really miss them! Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool - leave the oven on. Measure out old fashioned oats and transfer to a cutting board or food processor. Chop or pulse oats just until broken up

If you like you can use something like gluten free Hobnobs instead of the digestives - I just find digestives are a lot cheaper. Many people with coeliac disease can't eat oats due to the cross contamination, so I wonder if this is an attempt to jump on the gluten free train (it's getting rather full) or whether it's actually to make life a bit easier for people with coeliac. Call me cynical, but I am yet to decide. Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute. However, I have used standard limes in this recipe and it works perfectly, so no fear if you can't find any Key Limes! I don’t think I’ve ever seen these so cheap – I found them for just 99p!! I almost fainted – and when I say fainted, I mean ‘I almost filled my trolley with about 10 boxes’. I have a weird definition of common words apparently. That’s what’s in Aldi’s new gluten free range of Special Buys!

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A gluten free Key Lime Pie has a base made from crushed biscuits and butter, which is pressed into place and then baked for a short time. Place all the dry ingredients in a food processor and pulse lightly to break up the oats. For a finer texture you can blitz the oats in a blender to form more of a flour if wished. Place the mixture into a large bowl. According to The Grocer, the UK’s largest biscuit maker say the new range will be rolled out in most major supermarkets from early July, and will offer the same “great signature taste and crumbly texture” as the ‘regular’ biscuits. Key Lime Pie was one my favourite recipes as a kid and I have fond memories of my Mum making me a gluten free version. Heat butter and syrup gently in the microwave until the butter melts and the syrup becomes liquid. Take off the heat and stir in the vanilla extract and baking soda.

I also made these biscuits using Hjorthornssal (a.k.a. Baker’s Ammonia) instead of the baking powder. It made even lighter, crisper biscuits but I know it’s a weird ingredient to find. I’m just letting ya know so if you happen to have some in your cupboard you can use it here! And you'll also want to use a dairy free cream such as the Elmlea Plant Based one for whipping into your topping. Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it.

What is Key Lime Pie?

Combine the oat flour, Oonagh’s Gluten-Free Flour Mix, chopped oats, baking powder, xanthan gum, salt and sugar in a bowl. You'll want to use ripe bananas in this recipe but make sure they're not over-ripe as they may go a bit mushy. Unless you've been hiding in a cave today you might have heard the buzz on social media that biscuit giants McVitie's has announced it will be launching gluten free hobnobs. Not only this.... but milk chocolate ones too. If you don't have coconut oil or prefer not to use it, you can substitute it with an equal amount of vegan butter or margarine. This will still give your hob nobs a rich and buttery taste. It wouldn’t be a healthy option if you chose a vegan butter instead as it will be made with refined seed oils, which is inflammatory. It's really that simple - and once it's mixed up, you'll want to press it firmly down into the base and sides of a loose-base tart tin.