Ingredients 250g caster sugar 250g lactose free butter 280g caster sugar 30g vegan cocoa powder 120g plain gluten free flour 4 eggs ¼ tsp xanthan gum ¼ tsp vanilla 12 tbsp. tahini 200g halva (broken into chunks) Method 1.) Preheat the oven to 180°. Grease a rectangular baking tray with butteror place parchment paper… Continue reading Ottolenghi-inspired gluten free tahini and halva brownies
Who said Ottolenghi's cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can't be made FODMAP friendly? I adored this dish and I'm positive you will too. Oh, and, did I mention this is also vegan? Serves 4 people Prep time: 40 minutes Ingredients: 200g quinoa 600ml water 1 aubergine, chopped 4cm wide and 2cm thick 300g cherry tomatoes,… Continue reading FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa
I'm especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared! Prep time: 40 minutes Ingredients : 1 pre-made gluten free pastry roll 250g cherry tomatoes 3 tbsp balsamic vinegar glazed 2 tbsp garlic oil 1/2 tsp salt 1 courgette, sliced with a… Continue reading Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry
Bite-sized, fresh and crunchy, serve this showstopper salad at any occasion. Particularly ideal for summer parties and picnics. Scale up the quantity of ingredients for however many guests.
Don’t let the lack of gluten-free Ryvita thin option stop you from making your own equally dippable (and also vegan) thins yourself. In under 20 minutes, you can!