128g Quinoa Flour
64g Chickpea Flour
One tablespoon Herbs de provence
1 clove crushed garlic
1 tablespoon olive oil
1 tablespoon raw honey
8 tablespoons cold water
1/2 teaspoon sea salt
Preheat the oven to 180 degrees celsius
Measure the flour
Add the flours, seasonings, olive oil and honey to the food processor
Turn on the food processor and add the water one tablespoon at a time until a thick dough is formed.
Grease the baking tray
For ease, you can roll the dough directly onto the baking tray using a rolling pin
Using a pizza cutter or sharp knife, slice the dough into squares and prick them with a fork.
Place the crackers in the oven for 15-20 minutes
Remove crackers from the oven and enjoy! :)
Who said getting your 'five a day' was difficult?! With this recipe, we not only have 6 veg in the sauce, we also have another 3 greens in the salad! 9 in one meal? Well, I did say there was a sexy twist!
So, how did we do it? Well our sauce was made with grass fed beef (extra omega 3) along with
red peppers high in vitamin C so perfect to help absorb the Iron in the beef! The vitamin A in the pepper also improves night vision and the magnesium and B6 work together to help reduce anxiety. Interestingly, recent research has shown that sweet red peppers can increase thermogenesis and therefore metabolic rate. What? Burning calories? This meal just got sexier! But there's more...
The tomatoes are also high in vitamin C and the wonderful chemical which makes peppers and tomatoes red is lycopene which releases on heating. Lycopene has been shown in many studies to prevent many cancers and is well known for its protective effects against prostate cancer. We added a jar of Organic Passata along with a punnet of small tomatoes to add fibre and texture. Mushrooms are also known for their cancer protective effects as they are immuno-modulating and anti-inflammatory. The onion and garlic are from the allium family, much like leeks, scallions and chives which could also be used in this recipe! Onions also contain Vit C, B6, Folate, Iron and Potassium. But the super exciting ingredient is possibly the quercetin which has been found to act as a powerful anti-histamine and antioxidant! The popular use of onions in French cuisine has been suggested to be one of the reasons behind the French paradox as onions have been shown to improve blood lipids! Our advice is...add onion to everything! Then there's the garlic and we all know what a superfood it is in terms of taste and health benefits. This immune boosting superfood should also be included daily as it has been shown in countless studies to be cancer protective.
TOP TIP: Add garlic towards the end of cooking to maximine taste and enhance benefits. We also added spinach, again a wonderful nutrient dense vegetable with lots of folate, magnesium, Vit A, C, and calcium. Put a few handfuls in at the end and hide away the greens from small children (and not so small children!) to enhance their nourishment.
Our green salad was made with Romaine Lettuce which oddly enough is high in protein and an excellent source of calcium, so if you add it to calcium rich fruits like oranges you will have more calcium than a glass of milk! The little gem lettuce and coriander add yet more vit C and folate among other nutrients. The more greens the better!
I have to say, I rarely eat pasta. Most pastas are made from white bleached wheatflour which is great for weight gain but doesn't really pack a nutrient punch! This one is a gluten free brown rice option which is high in insoluble fibre but keep the portion size small, around a quarter of your plate. There are other good alternatives such as chickpea and buckwheat pasta which are better for fibre, nutrients and low glycaemic index, so have a look in your health store for options.
So.. there you have it. Buon appetito ( as they say in Italy!)
This mesmerising delight tastes every bit as delightful as it looks and I canât recommend it highly enough. There are some dishes that almost make you cry with delight (or is that just me?!) and this is definitely one of them!
Even better, for all of us Gluten Free converts and even the Grain free advocates, this is a wonderful treat for the Christmas table. I made it as a birthday cake for my daughter and it would also make an awesome desert to impress and delight family and friends throughout the year!
Soâ¦ whatâs the secret? Well, firstly the cake mixture has just three ingredients, eggs, cocoa and sugarâ¦no flour! The luxurious and mouth-watering inside is traditional chocolate mousse which makes the whole cake a slice of chocolate heaven. Ohâ¦and in case it isnât a tad obvious, I really REALLY love this cake!
Ingredients for cake:
6 organic eggs separated
5oz caster sugar
Ingredients for chocolate mousse:
6 organic eggs separated
12oz organic 70% cocoa solids cooking chocolate
A wee splash of brandy!
Pre-heat oven to 180F/350C/Gas 4
Grease and line with parchment a swiss roll tin or baking sheet 12 x 8 x 1 inch
1. Weâll start with the richest mousse on the planet! Firstly, separate 6 eggs into separate bowls.
2. Boil the kettle and half fill a pan with hot water. Then place your broken chocolate pieces in a bowl and melt slowly.
3. Meanwhile whizz up your egg whites until stiff and you can make fluffy peaks.
4. Remove your melted choccy from the heat and beat in the egg yolks and a splash of brandy (optional!)
5. Fold your egg whites into the mixture and place in the fridge to set.
6. Now for the cake mixâ¦ again separate 6 eggs. (you may be clucking after this recipe!)
7. Whizz up the whites until soft peaks.
8. Whizz up yolks until just thicken and then add sugar and thicken a bit more.
9. Sift the cocoa into your yolk/sugar mix and whisk together.
10. Fold in your fluffy egg whites with a metal spoon.
11. Pour cake mix into prepared tin and bake for 20-25 mins and cool on a rack
12. When cool, take your mousse from the fridge and using a palate knife smooth over the cake until covered. You will find you wonât need all of the mousse and can keep some back for a sneaky treat after your guests have gone!
13. Then (and this really does add a little bit of heaven along with some extra antioxidants!) dot some raspberries all over your cake. Yummy!
14. Now for the scaryâ¦I mean exciting bit! Carefully lift your cake onto a piece of parchment which has been liberally dusted with icing sugar. I placed a tea towel under my parchment to stop it from slipping. Make a gentle mark with your knife about 1 inch in at the end you are going to roll from. (You donât have to mark the cake but it seems to help) Then without fear, lift your parchment and tea towel and roll cake into your chocolate log. Because you have already dusted your parchment with icing sugar, it will look lovely and Christmassy!
15. Transfer to a lovely Christmas plate.
16. Stand back and admire before demolishing!
When I became gluten free the one thing I have always missed was having fresh pasta. I had always thought it would be a pain to make it from scratch but then I found a recipe for it in the Allergy-free cookbook by Alice Sherwood and it turns out its really easy. Anyone who has used gluten free lasagne sheets knows what a pain they are trying to cook them before use they stick together or fall apart. Well with this recipe lasagne is now a pleasure to make, I can even make my own ravioli and farfalle now.
In this recipe I am using Buckwheat flour as it is not only hypo-allergenic but incredibly good for you containing lots of amino acids, magnesium (for strong teeth and bones), fibre, and can help to reduce heart pressure and lower bad cholesterol. However, you can use plain gluten free flour if you would prefer.
3 oz of Buckwheat Flour
3/4 tsp of xanthan gum
1/4 tsp of salt
1 large egg
1 tbsp olive oil
This pasta couldn't be easier and takes seconds to make, simply weight out your dry ingredients in a large bowl.
Then make a well in the middle, crack in your egg and olive oil into the well and then it's time to get your hands dirty! Mix until it forms a dough, then kneed on a well floured surface until smooth. Then all you have to do is wrap it in cling film and leave it to rest for 30mins in the fridge.
Once the pasta has rested just roll the dough out as thinly as you can and then cut it to the size you need to fit in your pasta dish for lasagne, or however you need for ravioli etc. Then just pop the pasta on a board to dry out a little while you make the sauce and you are ready to go!
I hope you enjoy this as much as I do :) It really is lazy pasta.
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