Archives for posts with tag: gluten-free

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Do you ever have those days (or weeks) when the most you can be bothered to cook is pasta?!  Maybe it’s just me but sometimes even chopping up a salad or making scrambled egg seems like a mission and when I want a quick meal that I know my 1 year old will eat too, pasta seems like an easy option. The problem is, pasta doesn’t really agree with me and the more I read about gluten – and wheat in particular – I don’t think it does anyone good to eat it on a regular basis. If you want to read up about gluten and wheat and the problems it can cause, this Changing Habits blog is a really good place to start.

So I decided to look around for a gluten-free gnocchi recipe and found this one. I tried it tonight and I’m so pleased with it, I just have to share it. If you’re looking for a quick, easy, gluten-free meal, this is brilliant. It took a bit of time to roll each individual gnocchi but once they’re done, you can bung them in the freezer and cook them from frozen in just 5 minutes.

As it says in the recipe, you can serve the gnocchi with your normal pasta sauce or do something a bit more adventurous if you want to.

Let me know how you get on and please share any good sauce recipes you have.

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This has to be one of my favourite recipes yet. It uses ground almonds instead of flour so it’s gluten-free, really moist, and tastes amazing.

You might have noticed by now that I’m a bit of a lazy baker so, as always with my recipes, this has relatively few ingredients and takes hardly any time to make. It doesn’t contain much sugar so you could use normal sugar and not feel too bad about it. I used coconut sugar, which tastes just as sweet and is rich in nutrients.

Ingredients:

200g ground almonds
125g gluten-free flour (make sure it doesn’t contain soya)
½ teaspoon baking powder
1 tsp ground cinnamon
1-2 tbsp organic brown sugar or coconut sugar (depending on taste)
40g butter
½ tsp vanilla extract
50-100g organic raisins (depending on taste)
3-6 tbsp milk

How to make it:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Add together the almonds, flour, baking powder, cinnamon and sugar. Rub in the butter until the mixture looks like bread crumbs. Stir in the sultanas and vanilla extra. Add the milk and use a knife to cut it into the mixture until you have a sticky dough. Do not add all of the milk straight away just in case you don’t need it: this mixture is wetter than normal scone mixture and sticks together very easily.

Place it on a greased baking tray and bake for 15-20 minutes until golden brown on top. Leave it to cool on the tray and then move onto a wire rack once it has firmed up a bit.

Pour yourself a lovely cup of tea, coffee, lemon water, herbal tea…cut a slice of scone and then sit back and relax.

Happy Easter, everyone.

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Good morning, everyone. I have so many food- and exercise-related things I want to share with you, but I’ve set myself a goal of finishing the synopsis for my children’s novel this week so I’m trying not to get too distracted by other writing, i.e. this blog!

For now, here’s a very quick, very easy sugar-free biscuit recipe.

Ingredients:

175g wholemeal spelt flour or gluten-free flour (make sure it doesn’t have soya in it)

1/2 tsp baking powder

2 tsp mixed spice

100g honey

100g coconut oil or sunflower oil

3 handfuls of chopped walnuts

3 handfuls of cocoa nibs

How to make them:

Preheat the oven to 190°C/375°F/Gas Mark 5.

If you’re using coconut oil, melt it in a pan and then leave it to cool slightly. Sift the flour, baking powder and mixed spice into a bowl. Add the nuts and cocoa nibs. Pour in the sunflower oil or coconut oil and add the honey. Mix it all together with a wooden spoon until well mixed.

Place balls of the mixture onto a greased baking tray and flatten slightly. Bake for 8-12 minutes.

Easy!

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