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
Tag: gluten-free
FODMAP friendly lemon and lavender loaf
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.
Orange, saffron and walnut polenta cake
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
Protein flapjacks that pack a punch
Ever since upping my gym training to five times a week, I've been craving a healthy, protein-rich and -- most importantly -- FODMAP-friendly alternative to flapjacks. With chia seeds, flax seeds, peanut butter and NO added sugar (apart from a teaspoon of maple syrup), these flapjacks really do pack a punch!
Rhubarb and ginger stem polenta cake
I finally found the perfect excuse to christen my new square tin with an idea I’d been deliberating about for weeks: putting ginger stem with rhubarb to make a delicately sweet and aromatic tray bake. The slight tartness from the rhubarb and heartiness from the polenta lend themselves well to an uplifting dessert apt for the spring months ahead. Making this was the first time I had ever improvised with both the amounts and ingredients of a cake (I normally go by the books). But it turned out to be a storming success, which is why I’m sharing it with you all. Give it a go!
