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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 12898 |
| Visitors Out: 795 |
| Total Visitors Out: 3161 |
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| Zucchini, Walnut & Cranberry Brownies (Blondies!) – Vegan, Gluten, Dairy & Sugar Free! |
| 2009-07-24 17:00:00 |
Moist, goodie packed blondies - easy to make and perfect with a large mug of coffee! Gluten Free, Dairy Free, Sugar Free and Vegan!(For those of you with a vegtable garden I can't think of a yummier way to use up a bumper harvest of Summer Squash!) Ingredients: (Makes 14)30g Olive Oil1 TBSP Hot Water 1 Egg – I used Ener-G Egg Replacer1 Tsp Vanilla100g Xylitol (or your preferred sweetener)150g Gluten Free Self Raising Flour½ Tsp Salt1½ Tsp Gluten Free Baking Powder150g Grated Zucchini70g Dried Cranberries65g Chopped WalnutsMethod:1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water3. Gradually add the dry ingredients to the wet until they are fully combin...
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| Chinese Style Chicken and Sweet Corn Soup – Gluten & Dairy Free! |
| 2009-07-24 16:58:00 |
A super quick lunch or a great starter - serve with gluten free prawn crackers for the perfect Chinese restaurant experience! Ingredients:1 litre Chicken Stock200g Shredded Chicken Breast350g Sweet Corn (Tinned)1 Tsp Salt½ Tsp Cayenne Pepper (optional)Method:1. Prepare the stock (bought or homemade) - I simmered the bones left over from a Roast Chicken with 1 Large Onion and some salt and pepper for two hours. Once cooled I skimmed the fat off and drained though a fine sieve.2. Boil enough stock to serve two, once boiling add the Chicken , Sweet Corn, Salt and Cayenne Pepper3. Simmer for ten mins – make sure that all ingredients are piping hot before serving4. Garnish with a few finely sliced spring onions and serve...
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| Can Eat! Added to Best Allergy Sites! |
| 2009-07-22 05:35:00 |
Checkout BestAllergySites.com for a round up of the internet's top Allergy friendly Websites!Thanks for the add guys! :) Click the picture above to view Can Eat's listing!...
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| Walnut and Basil Pesto with Brown Rice and Millet Pasta – Gluten Free, Dairy Free & Vegan! |
| 2009-07-21 17:19:00 |
If you want a delicious, quick, no hassle lunch or dinner then look no further! A note on Pasta: Gluten Free Pasta tends to vary in quality and taste so experiment until you find one you like – my favourites are Orgran Brown Rice and Millet Fussili Pasta and Doves Farm Organic Brown Rice Penni Pasta. In general I think that Rice Pasta tastes better than those made from Corn although I’m sure others would disagree! Once you find a good one you’ll never miss Wheat pasta again so it’s worth shopping around! Ingredients: (Serves 2-3)60g Fresh BasilJuice of 1 Lemon 20ml of Olive Oil 40g Walnuts½ Tsp Xylitol (or your preferred sweetener)½ Tsp Salt2 Turns of Freshly Milled Black Pepper250g Gluten Free Pasta Method:1. Add the Basil, Lemon Juice, Olive Oil, Walnuts, Xylitol, Salt and Blac...
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| Raspberry & Flax Seed Loaf |
| 2009-07-08 06:32:00 |
Finding a bread recipe that works is the holy grail of allergy friendly cooking - I'm not saying I've cracked it but I think this loaf does a pretty good job! Its not the prettiest but its divine toasted and smeared in Almond Butter plus it makes a fantastic breakfast with a big mug of coffee!Ingredients:150g Raspberries175g Ground Flaxseeds1 tsp Gluten Free Baking Powder1 tsp Baking Soda5 Eggs - I used Ener-G Egg Replacer20g Xylitol or 10 drops liquid stevia depending on taste20g Walnuts (optional)Method: 1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices3. Mix the warmed Raspberries into the Flaxseed mixture and stir well4. Add th...
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| Almond Flour Orange Cake with Sesame and Lemon Frosting |
| 2009-07-08 06:25:00 |
Check out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!Recipe - Adapted from www.elanaspantry.comIngredients:2 oranges4 eggs - I used Ener-G Egg Replacer1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)2 cups (175g) blanched almond flour (ground almonds)1 teaspoon baking sodaMethod:1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft2. Place whole oranges (peel and all) in a food processor and blend until smooth3. Process in egg replacer, xylitol, almond flour and baking soda until well blended4. Pour batter into a greased 9-Inch round cake pan5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I ...
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| Chicken Burgers with Sweet Potato Wedges! |
| 2009-07-08 06:00:00 |
Adapted from Gordon Ramsay's Healthy AppetiteIngredients:For the Burgers:500g Organic Chicken Breast Minced1 Large Onion1 Clove Garlic1 Bunch Flat Leaf Parsley1 Egg - I used Ener-G Egg Replacer1 tbsp Olive Oil for fryingSea Salt and Black PepperAvocado and Tomato to serveFor the Wedges: 3 Medium Sweet PotatoesOlive Oil, to drizzleGarlic Powder and Sea Salt, to season Method:1. Finely chop and lightly fry the onions and garlic until soft but not brown – once cooked tip into a large bowl and leave to cool2. Mix the Chicken, Egg Replacer, Parsley, chilled Onions and Seasoning together and chill to firm the mixture3. Remove from fridge and form into patties. Chill until ready to cook4. Heat the oven to Gas 65. Cut the Sweet Potatoes into wedges, spread out into a single layer on a baking tr...
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| Sesame and Ginger Cookies! |
| 2009-07-07 18:26:00 |
I cooked these Sesame and Ginger Cookies last night - they were perfectly gooey in the centre and utterly delicious!Ingredients:110g (1 1/4 cups) Almond Flour130g (2/3 cup) Xylitol85g (1/3 Cup) Tahini1/2 Teaspoon Baking Powder2-4 Tsp (depending on taste) of Ground Ginger4 Table Spoons Water (Adjust depending on the consistency of your dough) Method:1. Mix the dry ingredients together and add water until you get a firm dough like consistency2. Shape into balls and compress lightly with the palm of your hand or the base of a glass3.Cook for 30 mins at 350F / Gas Mark 4. Makes 12 - 14 Cookies...
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| Red Pepper Sauce for Rice Pasta, Quinoa or Vegetables! |
| 2009-07-07 18:12:00 |
Great for anyone who avoids Tomatoes also Gluten, Dairy free, Vegan and very low fat!Ingredients:2 Onions2 Cloves Garlic1 Red Chili (Seeds Removed)4 Red Peppers4 CarrotsPlenty of Fresh Thyme and BasilSalt and Black Pepper to SeasonGluten and Dairy Free Pasta (I like Doves Farm Organic Brown Rice Penne Pasta: www.dovesfarm.co.uk)Method:1. Chop onions and add to 1cm boiling water2. Add Garlic, Chili and Thyme- Simmer 5 mins3. Chop and de-seed Red Peppers and add4. Peel and chop Carrots and add5. Simmer until tender (add more boiling water as necessary)6. Remove from heat and blend, season as desired!7. Serve over freshly cooked Rice or Millet pasta and sprinkle with fresh BasilThis is also great over Quinoa or if grain free as a sauce for fish or meat or simply poured over your favourite veg...
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| Cucumber Sandwich! |
| 2009-07-07 18:06:00 |
Crunchy, refreshing and tasty - a great lucnch or snack!Ingredients:1/2 Cucumber (Wash well)1 Tin Sardines (canned in olive oil, drained) - Also works well with Tuna2g Turmeric1g Cayenne Pepper (more if you like it hot!)Juice of 1/2 LemonMethod:1) Hollow out Cucumber with a long knife2) Mix Sardines, Turmeric, Cayenne and Lemon juice in a bowel3) Stuff Sardine mixture into the Cucumber4) Eat!...
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