Giant chocolate chip cookies, anyone? Because why not! A crisp-on-the-outside, soft-on-the-inside cookie is hard to resist! I turned to Ottolenghi's chocolate chip and pecan cookie recipe, adapted it to make it gluten free and opted for just the chocolate chips and not the nuts. Makes 8 giant cookies Gather, 65g ordinary or lactose free butter… Continue reading Ottolenghi’s giant chocolate chip cookies
It's a Sunday evening and I can think of nothing more comforting than tucking into these cheesy, harissa-spiced twists. Reminiscent of the savoury baked goods you'd find in M&S, these flaky delights make for an extra special snack, taking no more than 10 minutes to prepare. You can swap the harissa for tomato puree drizzled with a touch of garlic oil and a light sprinkling of chili flakes, as a technically FODMAP friendly alternative. Or you can push the boat out and opt for some homemade gluten free pesto.
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.
'Pancakes can be healthy!' is the thought that I mulled over yesterday evening as I imagined what my breakfast would be the next day. Instead of the pre-blend I would normally use, I decided to blend up some gluten-free roll oats to make for a healthier alternative. Ingredients 100g ground oats 200ml oat milk 1… Continue reading 3-ingredient pancakes
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!
Ease yourself into the week with easy meal prep: Low FODMAP crunchy vegetable stir fry, flavoured with chilli, gluten-free soy sauce, sesame oil, and all-important fresh ginger. Serves 4 Prep time: 30 minutes Ingredients: 135g rice noodles 500ml hot water 1 medium hot red chilli, finely chopped and seedless 15g ginger, peeled and finely chopped… Continue reading Low FODMAP vegetable stir fry
All thanks to Emma Hatcher’s genius gluten-free recipe that I bring you a mid-week snap of what I prepared for lunch, with my own choice of toppings!
Shake up Sunday roasts with these sweetly spiced carrot batons, delicately roasted in garlic infused oil. Super simple.
Stuck for FODMAP friendly party food ideas? Impress your guests with these fiery, hard-to-resist wings! With LEON’s original recipe in mind, I use broccoli as an equally hearty, moreish and deliciously vegan substitute to meat. They make for a perfect accompaniment to any summer party.
On an unexpected day off I chose to spend my afternoon baking this Southern delight, with a fun, Ottolenghi-inspired twist – made with feta, spring onion and jalapeño, ideal as a tear-and-share summer side.
An idea I've been mulling over for a while now, I combine the zest of two lemons along with a few droplets of natural flavoured lavender to create this delicately floral and supremely spongey loaf cake ideal for spring baking. As with many of my baking recipes, I take inspiration from Ottolenghi's dessert cookbook 'Sweet,' using his lemon and poppyseed loaf cake recipe to inform this FODMAP friendly creation. Instead of double cream, I use Oatly's completely dairy-free (and vegan) single cream for a hearty sponge.
As a self-professed cheese lover, the more pungent, the tastier. An acquired taste in which many of the vegetables typically harvested in March are incorporated (spring onions, spinach and broccoli), I like to enrich this earthy soup with the full-bodied flavour of blue cheese -- and it's still FODMAP friendly. Serves 6 Prep time: 10… Continue reading FODMAP friendly soups: broccoli and blue cheese
I'll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you. Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi's legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.
Most shop-bought gluten free granola is grossly expensive. I still envy those who can eat the ordinary kind for almost half the price. But it amazes me just how simple it is to make. Get more bang for your buck and try it yourselves!
Super simple. Perfect for Sunday brunch. Stack them; fold them; roll them – make them however small or big, but the one absolute must is, always add a pinch of nutmeg.
Celebrating Iranian new year naturally calls for a cake that contains saffron (OBVIOUSLY!). This year, I decided to combine the zesty flavour of orange with the mildly floral and complementary taste of saffron. I chose polenta because it’s supremely light yet substantial and – you guessed it – already gluten free. Serves 10 Prep time:… Continue reading Orange, saffron and walnut polenta cake