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Tag Archives: gluten free

Recipe: Strawberry and Mint Granita.

Recipe: Strawberry and Mint Granita.

Now that summer is (supposed to be) here, and we have a delicious supply of strawberries around us, I decided to try some new recipes for the wonderful fruits.

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STRAWBERRY AND MINT GRANITA – A REFRESHING DESSERT, TREAT OR PALATE CLEANSER.

Ingredients:

100g Sugar (Caster or granulated)

450g Strawberries hulled and halfed.

Mint leaves to taste. (I used about 20 leaves).

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1. Put the sugar and 100ml of water into a saucepan and gently heat, stir until the sugar is dissolved, don’t let it boil.

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2. Tip the strawberries into the food processor and blend to a puree. 

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3. Pour the strawberries into the sugar water, then add the mint leaves.

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4. Heat up the mixture and let it simmer for thicken slightly.

5. Once the mixture is thickened, strain it through a sieve to take out any seeds or leaves.

6. Allow to cool for 15 minutes.

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7. Pour into a container and freeze for 1 hour, rake the mixture with a fork, then put it back into the freezer.

8. Repeat this for 4 hours, until it becomes slushy.

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9. Serve in a glass with a sprig of mint.

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A DELICIOUS SUMMER RECIPE, PACKED WITH A LOVELY FRESH TASTE.

If you make this or have already made this, I’d love to hear from you.

I found this recipe in Good Food Magazine, so thanks go to them for sharing the recipe with me. 

If you have any delicious recipes for strawberries, or particular favourite summer recipes, please let me know in the comments below.

 

 

Running in Lavender
Keep Calm and Carry On Linking Sunday
 
18 Comments

Posted by on August 21, 2015 in Baking

 

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Gluten Free Pancakes with Caramel Sauce & Banana AND a GIVEAWAY!

Gluten Free Pancakes with Caramel Sauce & Banana AND a GIVEAWAY!

Since my Husband has developed and been diagonosed with his food allergies, I have tried experimenting with recipes in attempt to make food enjoyable to him again. Over the next few weeks, I’m going to share some of my successes with you.

Recipes are Gluten Free, FODMAP friendly and tasty!!

If you want to be sure to catch all my recipes, be sure to press the FOLLOW button, and I’ll post my recipes straight to your mail box. 😉

To begin this mini series on my blog, I’m having a GIVEAWAY. Enter via rafflecopter at the end of this post to win a CupCake recipe book. Good Luck!

So, I’ll start with home made gluten free pancakes which I served with bananas and home made caramel sauce. This was so delicious! 

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Ingredients:

50g Gluten Free Flour

2 eggs.

300ml milk

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Add the flour into a bowl, mix in the eggs, then stir in the milk.

Heat up the frying pan with a small scoop of butter.

As the edges of the pancake start to brown and turn up slightly, you can either flip (if you dare ) or use a fish slice to toss the pancake and cook the other side.

For the Caramel Sauce:

125g Caster Sugar. (I didn’t have this much caster sugar, so I used half caster and half soft brown)

25g Butter

70ml Cream. (I used double, you can use single or soya if you prefer).

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Add the sugar with 2 tablespoons of water and heat until mixed, then add the butter and continue heating.

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Slowly add the cream and heat until well mixed into a delicously caramel colour and consistancy.

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Put the pancake on a plate, chop the banana onto the pancake, then spoon the sauce over the banana as you desire.

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Eat and enjoy the deliciousness.

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This recipe is gluten free and FODMAP friendly. I however made myself a pancake served with strawberries and greek yogurt. This is not FODMAP friendly, but I will share the photo with you anyway.

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I hope you think they look and sound as delicious as I found them. I know my Husband and I both enjoyed them.

Let me know if you try this recipe, it has made a lovely summer brunch for us.

Stayed following and watch out for my next Gluten free recipe coming up soon…..

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So, now for my giveaway, you could win this fabulous CupCake recipe book, filled with delicous recipes that you can make. Just click on the rafflecopter link. (UK ONLY, SORRY INTERNATIONAL READERS). 

a Rafflecopter giveaway

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Mami 2 Five
 
32 Comments

Posted by on July 19, 2015 in Baking

 

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Home Made Gluten Free Brownies.

Home Made Gluten Free Brownies.

I decided to do some baking yesterday, and as you may know my Hubby is on a severely strict diet at the moment. We are trying to follow the FODMAP diet.

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I found this recipe, via this link:

http://www.dovesfarm.co.uk/recipes/gluten-free-chocolate-brownie/

Ingredients

100 g Butter
150 g Dark Chocolate
100 g Gluten Free Plain Flour
100 g Chopped Hazelnuts OR Walnuts (optional)
200 g Sugar
3 Eggs
1 tsp Baking Powder

Method

 1. Preheat the oven to 180 degrees.

2.  Gently melt together the butter and chocolate.

3. In a separate bowl mix together the flour, baking powder and sugar.

4. Beat in the eggs followed by the melted butter and chocolate mixture.

5. Stir in the nuts if used. (I didn’t use nuts as I didn’t have any). FODMAP says no   cashews too!

6. Pour into 200 x 250mm/8″x10″ oiled and lined baking dish.

7. Bake in a pre-heated oven for 22/25 minutes.

I put mine in the fridge once it had cooled and put some melted chocolate on top of it.

Cut into slices before serving.

THIS IS THE FIRST TIME I HAVE MADE SUCCESSFUL LOOKING BROWNIES AND THEY ARE GLUTEN FREE!!! GO ME!!!

Next time, I will make them with some nuts in. Let me know if you are a whizz at making brownies. I would love to hear about your experiences or if you have any great recipes that are Fodmap friendly or gluten free.

Apologies for the not so great photos in this post. I wasn’t intending to blog about it, but it is so delicious, I thought I would share.

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6 Comments

Posted by on January 25, 2015 in Baking

 

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Living with Food Allergies.

My Husband has had so many gut problems over the past few years. We are now trying out a totally free from diet. AND IT SEEMS TO BE WORKING!!!! YAHOO!! ♥

So, I thought I would blog about it, it means I can write about it. And maybe it will help someone else or any readers out there may be able to give us some advice. I’m still learning, but bit by bit we are getting the hang of it.

The symptoms he has had are severe bloating, stomach pains, sickness and nausea and many toileting problems. We started off trying, just the gluten free – didn’t work. Then the lactose free – didn’t work. Now, its totally gluten and lacto free. The diet is very strict and quite basic, but we have found some tasty and healthy things for meals and some treats.

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Here is some of the tasty ‘free from’ stuff that we have found, so he can still eat cheese and have milk it is just lactose free. It actually tastes ok, we were both surprised.

The majority of meals that we make use ingredients that are from the ground, fresh veg, fruit and meat and fish. No additives, no extra flavourings. Its very healthy. We have kept a food diary so we can see all the things that my Husband has eaten and drank and how he feels after it. It is a long process and we still have a long way to go, but its progress!

We were recommended to read about FODMAP, I still have a lot of research to do with this, but its a whole load of food groups that intolerant people may and may not be able to digest easily. If anyone has any advice that they would like to share with us, I would be very happy to hear from you.

So, I will tell you todays diet.

Breakfast – gluten free bread toasted with lacto free butter and gluten free jam.

Lunch – Eggs, gluten free sausages and Heinz baked beans. (only Heinz is GF).

Dinner – Chicken Salad, (lettuce, tomatoes, avocado, rape seed oil as dressing).

Desert – My home made chocolate cake! Yum.

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I am very proud of this, as I used all gluten and dairy free products, and it tasted delicious. It was very light and airy, I will certainly be making this again.

If anyone has any helpful tips for me, or wants to ask me any questions about this special diet, I would love to hear from you.

Gluten-free chocolate cake recipe     (from http://www.coeliac.org.uk)

  • 100g gluten-free self raising flour
  • 45g cocoa powder
  • 110g caster sugar
  • 110g cooking margarine or butter (lactose free)
  • 2 eggs
  • ½ teaspoon vanilla essence or extract (I omitted this as I wasn’t sure).

For the icing:

  • 280g icing sugar
  • 140g butter (lactose free)
  • 75g chocolate (milk or dark), melted (lactose free)
  • 1-2 tbsp milk or water (lactose free)

 

  1. Preheat the oven to 180°c
  2. Melt the butter or cooking margarine until soft – but not runny – in a large mixing bowl
  3. Mix in the caster sugar
  4. Add the flour, cocoa powder and eggs, mixing well, then add the vanilla essence
  5. Pour the mixture evenly into two greased and lined cake tins
  6. Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
  7. Cool completely
  8. To make the icing, beat together the icing sugar, cocoa powder and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
  9. Spread the chocolate icing over the top of one of the cakes, then carefully place the other cake on top. Cover the top with more icing, then serve.

Thank you for reading and I hope to see you again next time. Please feel free to comment below or tweet me on Twitter.    @chocolate_pages.

 
4 Comments

Posted by on September 27, 2014 in Baking

 

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