Serves 2
Ingredients:
100 g Gluten free plain flour 1 egg
1/2 pint whole milk 2 tbsp chia seeds
Pinch of salt
Method:
Make a well in centre of flour, add salt, chia seeds and egg and mix. Gradually add milk to make batter.
Make pancakes in usual way. I have assembled with full fat natural yoghurt, fresh raspberries, sliced banana and blueberries.
Preheat oven to 180c / gas 4
Prepare a 18cm round tin
Ingredients:
120 g gluten-free self-raising flour
120 g butter
120 g light muscovado sugar
3 eggs (2 if not using gf flour)
Rind of 1 orange
1 cup of cooked gooseberries – I baked them in the oven – no sugar added
Topping – juice of the orange and 60 g sugar
Method:
Put all the ingredients ( except gooseberries) for the cake in to a bowl
and mix well until smooth.Add gooseberries and gently fold in to the mixture.
Turn mixture in to prepared tin.
Bake for about 35 mins – until skewer is clean.
Whilst the cake is still hot spoon the orang/sugar mixture all over the top of the cake.
Once cool, remove from the tin.
Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!
Ingredients:
1/4 cup coconut milk 1 tsp apple cider vinegar
1/4 cup coconut flour 1 1/2 tsp bicarbonate of soda
3/4 cup chestnut flour
4 eggs (seems a lot but tried with 3 and the pancakes were very dense)
Method:
Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.
To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.
Ingredients:
1/2 butternut squash de seeded and cut in to cubes
1 red onion sliced in to large chunks
1 yellow pepper de seeded and cut in to large pieces
Broccoli and / or cauliflower
Coconut oil
Butter
Milk
Gluten free plain flour
Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top
Method:
Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.
I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.
Several weeks ago (17th April to be precise) I gave up meat for 4 weeks to see what would happen – would I feel any better, no different or not as good.
Much to my fascination, I have not eaten it since and more amazingly for this carnivore, I have not missed it. In fact, the other day I cooked some bacon for my husband – I thought this would be the ultimate test as I have never been able to resist the aromas of bacon assaulting my olfactory senses. Not only did I resist, but I found the smell decidedly unpleasant. What is happening!
I know when I first gave up fructose I was told it would take 6-8 weeks to recalibrate. Is this the same with any dietary change? How long does it take to make a lifestyle change become habit?
I make sure I eat a balanced and nutrient diet – getting the macro and micro nutrients I would have ingested from meat sources from other sources.
Before writing this tonight I googled, ‘giving up meat for a month’ – it seems I am not alone !! Not such a threshold adventurer after all…but not quite a lemming either. Just another person who wants to try different ways to improve their health. 🙂
Fresh rhubarb from the garden – sprinkled with light muscovado sugar and roasted until soft.
Buck wheat pancakes:
225 g buckwheat flour 1 large egg
1/4 tsp cinnamon
250 ml milk
Method:
Put the dry ingredients in to a bowl and make a well for the egg. Mix together and slowly add the milk and mix to create a smooth batter.
Cup full of quinoa washed thoroughly and cooked. Whilst hot squeeze juice of 1 lemon into it and add 2 cubes of rosemary frozen in olive oil – or a sprig of fresh rosemary. and a dash of olive oil. (I put any leftover fresh herbs in to ice-cube trays and cover with olive / coconut oil and then freeze)
Cut the peppers in half and deseed. Roast for about 10 minutes and then stuff with the quinoa mixture and put back in the oven to roast until the peppers are cooked.
I served this dish with cayenne and olive oil roasted sweet potato and butternut squash chunks (neither peeled) and a chunk of corn on the cob.
So simple to coat and roast nuts yourself rather than buying them. This way you know exactly what has been used as ingredients. Place on a baking tray and drizzle with coconut oil. Sprinkle with seasoning of your choice – I used harissa and then roast for about 10 -15 mins at the top of a hot oven. Once golden brown, remove from the oven. I then sprinkle with a pinch of pink Himalayan salt.
An afternoon of recipe testing resulted in these – passed the husband taste bud test!
Preheat the oven to 190c / Gas 5. Line a 20cm square brownie tin with baking paper
Ingredients:
115 g coconut oil 1/2 tsp salt
2 large eggs 1/2 tsp bicarbonate of soda
150 g light muscovado sugar 60 g coconut flour
40 g buckwheat flour
100 g dark chocolate 85% chopped in to small pieces
Method:
If the coconut oil is not melted, place over a pan of simmering water to melt it.Put all ingredients (except chocolate) in to a bowl and mix thoroughly. Add the chocolate and gently stir in. Pour the mixture in to the tin. Bake for 20-25 mins, until risen and firm around the edges. cut when cold – if stored in the fridge the coconut oil will set into a truffle type consistency.
Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂
Ingredients:
Preheat oven to 180c / gas mark 4. Makes about 16 biscuits.
Ingredients:
200 g gluten-free self-raising flour
150 g light muscovado sugar
150 g butter
2 eggs (1 if using non gf fl)
1 tbsp ground ginger
35 g stem ginger chopped in to small pieces
Method:
Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.
Perfect served with a cup of tea.
Jo's food bites. 