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.
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.
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 aContinue reading “Courgette, balsamic vinegar glazed cherry tomatoes and goats cheese pastry”
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!