I owe this one to Sammy!
Sunday was nearly over and me and my friends had just about had enough with Contextuals; our end of term college project. I was craving EVERYTHING *something deep fried and smothered in chocolate* Shrek reference, inside joke, sorry, carrying on. Eating is what I do when I’m stressed, for some reason it’s hard wired into me to run to the fridge whenever things get too much. Holler to all the other comfort/procrastination eaters out there, you’re not alone. Thankfully Sammy rushes in to save me. She’d been baking, because what other day is more perfect for it than a Sunday?! – she knows! When I saw them, my heart sank. “I can’t I’m sorry… I’m gluten intolerant” (if I was to have a catchphrase, I think this would be it). Story of my life.
But! to my surprise… “So am I!” she responded. You can imagine how my eyes lit up. Girl you are a genius. Gluten-free corn-flake cakes. HOW did I not think of this before?! I used to love these as a child, but ever since being diagnosed with chronic IBS I have stayed far, far away from anything breakfast cereal related.
BUT NOW….. I DO BELIEVE I HAVE BEEN CHANGED FOR GOOD
#queuespontaneousscreaching #elphabadreams #notevensorry
What You’ll Need:
- 3 Cups GoFree Gluten Free Honey Flakes – (found these in Sainsbury’s)
- 100g Dark Chocolate – (or use whatever you have laying around – i’m sure you’ll have no trouble licking the bowl if there’s some left over)
- 3 tsps Peanut Butter – I used Meridian Coconut & Peanut Butter If you’re confused by cup measurements, then use this converter! ←
- Pour the Honey Flakes into a large bowl.
- Melt the chocolate and peanut butter over a low-medium heat until thoroughly melted (try to resist temptation to microwave.. this mixture burns easily)
- Prepare a baking tray and line with baking parchment or tinfoil.
- Cover the Honey flakes in the chocolate mixture and mold into balls! You should make around 20 but go ahead and make less by making them bigger!
- Place on the tray and let them sit in the refrigerator for around 25 minutes.
And that’s your lot! Simple. Fun & blumming lovely!
My Home-made soup to help heal and soothe a poorly tummy and gut
Last week was show week at Laine Theatre Arts, which also meant numerous trips to Costa Coffee and the sweet shop for an afternoon energy boost, then whether spoons later that evening for a post bowl of chips and a glass of wine. Safe to say, since then I have been feeling the side effects. My energy levels, digestive system, skin.. you name it, it’s caught up with me! (7 days worth of stage makeup didn’t help either) hello spots! *cries*
This being the case, I have devised a recipe full of all the necessary ingredients to give my body the chance to detox and heal. As a sufferer of IBS, my poor tummy has been in knots, so implementing root vegetables alongside taking an effective probiotic should soon soothe the pain in no time!
Continue reading “Sweet Potato, Spinach and Lentil Soup with Cashew nuts”
(and yes… it’s gluten free… surprise surprise!)
We all know how crappy student living can be. Do you ever get trapped in what seems to be a never ending routine of the same meals over and over and over again. It’s fair to say I’ve been stuck in a rut recently when it comes to my eating habits; tea time especially… or dinner for you southerners. Sorry! I will forever be a supporter of the old age northern argument, it’s most definitely BREAKFAST, DINNER & TEA – and supper if you’re lucky.
Here’s an example:
- Monday: Quorn Chicken and vegetables
- Tuesday: Cod fillets and vegetables
- Wednesday: Omelette with vegetables
- Thursday: Quorn chicken with vegetables
- Friday: Cod fillets with vegetables (or maybe chips with curry sauce if I happen to be out at 2am…..) – but you get the gist.
This dish has provided me with 6 meals to mix and match over the next couple of weeks. Just make sure you have enough freezer space…… you can annoy housemates if you have to use theirs….. oops.
What you’ll need:
- 3 red peppers
- 2 aubergines
- 2 Carrots cut into sticks
- 1 onion
- I cal cooking spray
- tomato sauce – I used Loyd Grossman
- white sauce – Loyd Grossman
- 125g ball mozzarella
- handful cherry tomatoes, halved
- gluten free lasagna sheets (I used Asda’s own)
*be careful of what sauces you choose, some may contain wheat flour – if you’re not lazy like me then make your own!
- Heat oven to 200C/fan 180C/gas 6.
- Deseed the peppers, halve, then cut into large chunks. Chop the ends off aubergines, then cut into slices around ½cm thick . Chop carrots into sticks and onions into small chunks (up to you really!) and half the cherry tomatoes.
- Line 2 large baking trays with foil or grease, then place vegetables on top. Cover with the spray and season well for added flavour! Roast for 25 mins until lightly browned. I used paprika, mixed herbs, salt & pepper.
- Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish. Layer some of the roasted vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta!
- Pour the remaining white sauce over the top layer, making sure the whole surface is covered. Scatter mozzarella over the top. Bake for 45 mins until bubbling and golden.
- …… if you have an unhealthy desire for cheese like myself, go ahead and grate some extra cheese on top. It’s naughty, but sooooo good!
- feel free to use literally whatever vegetables you want next time! because who doesn’t love experimenting!
Lots of love!
→ GLUTEN-FREE BLUEBERRY CAKE WITH LEMON DRIZZLE ←
– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – ©
I have been persuaded. ANYONE who tells me that gluten free food isn’t as good as regular food Is either 1. a liar or 2. hasn’t eaten this cake. Honestly, I have NEVER in my life made something and been so happy with the outcome.
We’ve all been there. We have had such high expectations for a cake. We’ve slaved away in the kitchen all day, followed the recipe religiously, and spent a fortune on ingredients, all in the hope that we can rely on Mary Berry or Betty Crocker to assist us in creating something delicious… only for it to come out of the oven with burnt edges and a soggy bottom.
But not this time. Served slightly warm, this moist and satisfying tea time treat is one I shall be making again and again from now on!
What you’ll need:
- 50g blueberries
- 125g gluten-free flour
- 1/2 tsp wheat free baking powder
- 200g unsalted butter, softened
- 200g caster sugar, plus extra for dusting
- 4 eggs, separated
- 1 tsp almond extract
- 125g ground almonds
- Preheat the oven to 180°C, gas mark 4. Grease and line an 18-20cm round, loose-based cake tin with baking parchment.
- Rinse the blueberries, pat dry and dredge in 1 teaspoon of the flour.
- In a large bowl, cream together the softened butter and 175g of the caster sugar until very pale and fluffy.
- Beat in the egg yolks and almond extract. Sift the remaining flour into the bowl and gently stir in.
- Whisk the egg whites in a thoroughly clean bowl until soft peaks form.
- SIDE NOTE: WHISKING THE EGGS BY HAND TAKES AN ETERNITY. USE AN ELECTRIC WHISK IF YOU’RE NOT POOR AND CAN AFFORD ONE 🙂 #studentlife *cries*
- Gradually whisk in the remaining sugar. Stir in the ground almonds. Using a large metal spoon, fold a quarter of the whisked mixture into the creamed mixture to lighten it a little, then fold in the remainder whilst also adding 3/4 of the blueberry’s.
- Turn into the tin and gently level the surface.
- Scatter with the remaining floured blueberries. Bake in the oven for about 1 hour or until the surface feels firm and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then transfer to a serving plate. Scatter with extra blueberries if there are any left and dust with extra sugar.
- To make the lemon drizzle, mix together icing sugar and lemon juice to desire consistency then pour!
Hope you love it as much as we did!
Lots of Love