What better way to celebrate the first day of spring other than with a gorgeous gluten free lemon and poppyseed loaf. This was inspired by ottolenghi but adapted to be low fodmap.
I've been on a Cypriot cooking bender this week, and it's safe to say I'm not stopping - especially not with this syrupy, zesty dessert! A traditional pudding, typically made from semolina (but replaced it with polenta so it's gluten free), with a hearty amount of sugar that makes for an irresistible treat. Although, the orange zest and juice helps to cut through the sweetness, so it's not saccharine.
Makes 7 pancakes Gather 1 cup gluten free oats (or oat flour) 1 cup almond milk 2 medium eggs 70g almonds (or ground almonds ) 2 medjoul dates, de-pipped 1 tsp baking powder Fry light spray oil (or butter) Method 1.) Blitz up all the ingredients in a food processor 2.) On a low heat,… Continue reading Oat pancakes
Nutella? Check. Even more Nutella? Double check! The result? Even more deliciousness. This combination of chocolate spread, sesame seeds and finely chopped almonds can only be described as heavenly. The gluten free pastry offers a hard crust, adding variation to the creamy, crunchy consistency of this pastry.
Here's a delicate twist on Nigella's own lemon polenta cake recipe. Described by the chef as a sharp and syrupy recreation of the classic lemon drizzle cake, the added ground cardamon serves to offset the lemony sharpness as well as complement the gritty nuttiness of the ground almonds.