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My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 


I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 


Slow Cooker Baked Beans

Baked beans, don’t always need to be baked. Using a slow cooker is a fuss free and very easy way to cook your own delicious baked beans. And the best thing I love about the slow cooker method is that you can pop the beans on to cook the night before, and wake up to breakfast ready and waiting for you.

I use navy beans which I soak overnight. Soaking helps the beans cook faster and more evenly and it also makes them easier to digest. By soaking them, the texture of the beans will be firm yet tender, with fewer split-open and burst ones.

Now. Bacon. I always say bacon, like butter, makes EVERYTHING better. But. If you are vegan or vegetarian you won't share the same sentiment as me. So. Simply omit the bacon and use a vegetable stock in place of the water.


Slow Cooker Baked Beans


500gm Navy (haricot) beans, soaked overnight and drained

3 rashers of shortcut bacon, diced

400gm tin of crushed tomatoes

4 tablespoons pure maple syrup

3 tablespoons soft brown sugar

1 teaspoon mustard powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sea salt flakes

600ml water

Pepper to taste


  1. Add all wet ingredients, sugar, salt and powders to the slow cooker bowl

  2. Stir until well combined

  3. Stir in the diced bacon and drained beans

  4. Set the slow cooker to low and cook for 12 hours

When ready, the beans are cooked through but still a firm texture and the liquid will have thickened to a sauce. Delicious served with some crusty buttered toast and a poached egg.

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