Average per serving: Cal = 370 Total time:20 minutes prep + chilling or freezing time
slice of lime drawing by watercolor, hand drawn vector illustration
I was drawn to this recipe because quite frankly I thought “that… sounds gross” I was intrigued therefore decided why not! Safe to say… I was pleasantly surprised. I always say this but i think this has to be one of my favorite desserts yet.
As you can see above, I decided to make it my breakfast (modelling the bed head hair, sleepy eyes and dressing gown) I had ONE slice and I was FULL.
This desert contains a high amount of healthy fats and soluble fibre, meaning it helps slow down the breakdown process of carbohydrates in the body, making you feel fuller for longer.
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 Carrots cut into sticks
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!
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:
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!
I don’t bake. The last time I tried I ended up wasting too much time, creating too much mess and throwing the majority of what I can only describe as unfit for human consumption… in the trash. Did I mention that the recipe was from a children’s cookbook. 10 year old’s can cook better than me. BUT JUST LOOK AT THESE. Can you imagine the surprise when I actually created something EDIBLE.
I can barely believe I made these, they were so easy and cheap to make! And more importantly, they tasted heavenly! ( I may have already eaten most of them…) don’t judge me. They are fudgy, fantastically chewy and with an added sprinkling of sea salt on the top… I might even go as far as to say they are my favorite gluten free treat yet! They even got the seal of approval from my housemate too! Score!
Also; I have a funny tummy when it comes to wheat, so anything flour-less in an absolute winner. If like myself, you suffer from what I call the “9 month baby bloat” and the pain that comes with it after digesting gluten, you probably know how it feels to suffer the torment of only being able to sniff the chocolate cake all you’re friends are eating, rather than paying an arm and a leg for the overly priced gluten-free version.
– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight –
What you’ll need:
420g Chickpeas (don’t forget to rinse and drain them!)
1/2 cup all natural peanut butter
1/3 cup organic agave nectar (honey if you’re not vegan)
2 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 baking soda
1/3 cup vegan or regular chocolate chunks + extra for topping
For a final touch sprinkle on some sea salt!
Processed with VSCO with a5 preset
Preheat Oven to 170° Celsius and spray an *8×8 baking tin with non-stick cooking spray.
Add all the ingredients except for the chocolate chips, into a food processor and blend until a thick batter is formed.
Resist temptation to eat batter.
Spread evenly in the baking tin (the batter will be really sticky, it’s normal) and sprinkle 2 tablespoons of chocolate chunks on top (add more to exceed nutritional values)
Bake in the oven for 20 – 25 mins or until a toothpick comes out clean. The edges should be browned. The batter may seem to be underdone but they risk being dry if kept in any longer and will firm slightly once cooled.
Cool for 20 mins and sprinkle with sea salt (it’s best to leave them in the tin to cool)
Cut into squares, and serve!
For non-vegan recipes: Add an egg to make it more cake like
Add nuts, fudge pieces, or even dried fruit for an alternative!