Fat Free Potato Chips / Crisps!

Crispy, Fat Free and delicious - Potato Chips with none of the guilt!



Ingredients:

1 Large Baking Potato
Salt

Method:

1. Peel the Potato and slice thinly using a mandolin
2. Arrange on a Microwave safe plate or a Microwave Chip Maker
3. If using a Microwave Chip Maker microwave the Potato for 6 mins at full power. If using a plate Microwave for 2 mins on full power then turn over the Potato slices and
Microwave for a further 2 mins
6. Repeat with the remaining slices
7. Sprinkle with salt then serve with your favourite dips!

*Note microwave time may vary due to differences in power, I suggest you try a small batch first to determine the right time needed to get perfect Chips/Crisps!*

Buckwheat Flour Pizza - Grain Free, Gluten Free, Dairy Free and Fat Free!

I love pizza, so I was absolutely miserable when I thought I wouldn't be able to eat it again! Cue lots of trial and error and finally the creation of my Buckwheat Flour Pizza! The Buckwheat Flour is the key to its success, its stretchy and malleable allowing you to create a fantastic pizza base that has just the right consistency! I'm now happy to say that I will never miss Pizza again, in fact this one is so good that I think my Gluten eating friends are missing out!








Ingredients:

For the base:
300g Buckwheat Flour
300g Butternut Squash
1 Tsp Italian Herbs
1 Tsp Garlic Powder

For the Topping:
Imagination is your only limitation! The following is my personal favourite, adapt it to suit your taste and dietary needs!

2 Red Onions
1 Tbsp White Wine Vinegar
1/2 Tbsp Sugar
1 Tbsp Tomato Paste
1 Red Pepper
2 Chicken Breasts
1 Green or Red Chili

Method:

1. Bake a Butternut Squash for 1 hour at 200c. Allow to cool then peel, de-seed and mash
2. Weigh out 300g of Buckwheat Flour and combine with 300g of the Squash and the Garlic and Herbs - this should give you a dough like consistency, add more flour if necessary
3. Sprinkle flour over your work surface and then roll the dough into a circle
4. Part bake the pizza base for 20 mins at 200c
5. While the base is cooking prepare the topping. For the recipe above start by placing your chicken breasts in the oven, cover with foil to retain moisture (they need 25mins at 200c)
6. Next slice then cook the Onions over a medium heat until soft and glossy. At this point add the white wine vinegar and sugar and simmer gently until ready to top the pizza
6. While the onions are cooking de-seed the Red Pepper cut into strips and place in the oven with the pizza base (they need 15-20 mins)
7. Remove the pizza base from the oven and spread with tomato paste. Then top with the onion and the slices of pepper. Lastly remove the Chicken breast from the oven, cut into bite size strips and arrange on the pizza
8. Place the topped pizza back in the oven for 10 mins
9. Remove from the oven, drizzle with olive oil (omit for Fat Free), cut into slices and serve.

*To save time you bake the base in advance and then freeze, defrost thoroughly before cooking!*

Heart Shaped Pear Cakes – Gluten Free, Dairy Free, Vegan & FailSafe!

Cute hearts, perfect to serve to the one you love or just for fun! Sweet, fruity and FailSafe!



Ingredients: (Makes 8)
200g Peeled and Diced Fresh Pear / Pears canned in syrup
100g Sugar (or your preferred granulated sweetener)
220g Gluten Free Flour
150g Rice Milk
½ Tsp Baking Soda
1 Egg – I used Ener-G Egg Replacer
45g Sunflower Oil
1 ½ Tsp Natural Vanilla Extract

Method:
1. Mix the Flour, Sugar, Baking Soda and Pears together in a bowl
2. In another bowl combine the Oil, Rice Milk, Vanilla and Egg Replacer
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a muffin tin (I used a heart shaped one!)
5. Cook for 30-35 mins at Gas Mark 4 (350 degrees)
6. Allow to cool before serving

This recipe is suitable for those following the FailSafe Diet Plan - for more information Click Here!

Zucchini, Walnut & Cranberry Brownies (Blondies!) – Vegan, Gluten, Dairy & Sugar Free!

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 Oil
1 TBSP Hot Water
1 Egg – I used Ener-G Egg Replacer
1 Tsp Vanilla
100g Xylitol (or your preferred sweetener)
150g Gluten Free Self Raising Flour
½ Tsp Salt
1½ Tsp Gluten Free Baking Powder
150g Grated Zucchini
70g Dried Cranberries
65g Chopped Walnuts

Method:
1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl
2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a 9” square baking tin and spread out evenly
5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)
6. Cool completely before cutting into squares

*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*

Chinese Style Chicken and Sweet Corn Soup – Gluten & Dairy Free!

A super quick lunch or a great starter - serve with gluten free prawn crackers for the perfect Chinese restaurant experience!


Ingredients:
1 litre Chicken Stock
200g Shredded Chicken Breast
350g Sweet Corn (Tinned)
1 Tsp Salt
½ 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 Pepper
3. Simmer for ten mins – make sure that all ingredients are piping hot before serving
4. Garnish with a few finely sliced spring onions and serve

Can Eat! Added to Best Allergy Sites!

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Thanks for the add guys! :)

Click the picture above to view Can Eat's listing!

Walnut and Basil Pesto with Brown Rice and Millet Pasta – Gluten Free, Dairy Free & Vegan!

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 Basil
Juice of 1 Lemon
20ml of Olive Oil
40g Walnuts
½ Tsp Xylitol (or your preferred sweetener)
½ Tsp Salt
2 Turns of Freshly Milled Black Pepper
250g Gluten Free Pasta

Method:
1. Add the Basil, Lemon Juice, Olive Oil, Walnuts, Xylitol, Salt and Black Pepper to a blender
2. Pulse until all ingredients are well combined
3. Add the blended ‘Pesto’ to a saucepan and heat until it thickens, stirring regularly or microwave for 1-2 mins on full power
4. Cook the pasta according to instructions
5. Once cooked drain the pasta and stir in the pesto
6. Dish into bowls, garnish with a sprig of Basil and a drizzle of Olive Oil

*This recipe also works exceptionally well with chicken*