LEON's fast vegan cookbook has been a long-time favourite of mine. I turned to it this morning when I fancied something different, but straight forward to make, for breakfast. I tweaked the recipe in keeping with the fodmap friendly diet (however, the addition of currants is optional). Delicately savoury in taste and crumbly-textured, these scones make for a satisfyingly stodgy breakfast or an equally wholesome afternoon tea, accompanied with either sweet or savoury condiments. For an unexpected but complementary pairing, try raspberry jam with cream cheese - a personal favourite.
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
A balance of dark sugars and spices, these outer crispy yet chewy cookies tick the boxes of so many dietary requirements – dairy-free, gluten-free, nut-free, vegan and FODMAP-friendly.
In the words of LEON, this showstopper of a gluten-free cake -- upgraded by my choice of fodmap friendly alternatives, such as ground almonds instead of cashews and lactose-free cream cheese and white chocolate -- is UNBELIEVABLY and delightfully moist. This texturally satisfying cake balances the nutty sweetness of the desiccated coconut with the mild… Continue reading Gluten free parsnip, almond and coconut cake with white chocolate buttercream
Ottolenghi's dessert cookbook, Sweet, is a standing ovation, but sadly there are hardly any gluten-free recipes in it. So, for those who love his food (particularly his spectacular desserts) and struggle to cater to your gluten intolerance, here's a simple yet impressive madeleine recipe you can showcase at any social gathering.