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 can’t take full credit for this recipe because, like so many of my adapted recipes, this one’s inspired by Ottolenghi. Making his food accessible to my low FODMAP diet has formed such a part of my curiosity for and creativity with food. So, without further ado, here’s the chefmarinie take on Ottolenghi’s meatballs – with my own flavour and interpretation!
I have fond memories of this dish because it reminds me so much of my childhood and the times my grandmother used to make it for me and my family. It always went down a treat! So, I tried recreating this traditional Greek/ Mediterranean classic, with my own sort of twist. I used leeks to make it low FODMAP, and some extra spices (such as cinnamon) to add character to the tomatoey mince. It’s a full of flavour and makes for such a hearty meal.
The flavour of this curry is just to die for. And I don’t say that lightly. I was up last Saturday night just thinking about it! I fancied a warming dish that would heat up my belly as much as my tastebuds, and this dish just did. If you are too, you’ve come to the right place!
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.