Nothing screams ‘Christmas!’ more than homemade mince pies. Even better if they’re gluten free and delightfully gut-friendly. Delicately buttery shortbread pastry with hints of lemon zest cutting through the sweetness of the mince filling, these mince pies would make anyone with IBS realise that Christmas is definitely NOT off the table. And the great thing is that you don’t even need to roll out the pastry!
Tuck into this malty spiced loaf cake – one that’s just the perfect accompaniment to a cup of tea. It’s simple and seriously moist with the finest crumb. What’s great is how easily available mixed spice is most supermarkets. What’s even greater is how easy this is to whip up and enjoy on autumn days like these.
Who said a fancy Saturday morning brunch couldn’t be made in the comfort of your own home? Save yourself the dollar, and most likely the hassle of haggling for gluten-free bread, and whip up this super simple French toast for two.
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 andContinue 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”