tag:blogger.com,1999:blog-84488365281289859692024-02-21T09:25:50.015+00:00Can Eat!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8448836528128985969.post-58940205360460077442010-01-27T12:32:00.005+00:002010-01-27T12:46:48.944+00:00Gluten Free, Vegan Apple and Blueberry Custard Cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4ZumJbFibaU4WMyxTWO2rYdgeG_8T4wGSRpNIRLONB9wrXXl67nSa_YztqrHmc3St-I8QYKdbCH7lf5XR8z8eZ7T3aR2Z7GXRcY7scxR4b-u0U1m7-Vz_t8TaLXhcPf-JqT1MpjfQZVq/s1600-h/Custard%20Cake%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4ZumJbFibaU4WMyxTWO2rYdgeG_8T4wGSRpNIRLONB9wrXXl67nSa_YztqrHmc3St-I8QYKdbCH7lf5XR8z8eZ7T3aR2Z7GXRcY7scxR4b-u0U1m7-Vz_t8TaLXhcPf-JqT1MpjfQZVq/s400/Custard%20Cake%201.jpg" width="400" /></a><br />
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</div><div class="separator" style="clear: both; text-align: justify;">It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge! <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqCO-Q60c6CNK1VYC-2P2yJWw7p9aDNu5DS3_2-fGgc2SAt7eeLmOs8mL7aUG3af6j9zK1eTJYlr1Ny9dWiWmrqNHngO8PByr4BGS__rHLRvP5fAKHtAfqj_hNTy2GoN6VMlcY8Qbckzl/s1600-h/Custard%20Cake%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqCO-Q60c6CNK1VYC-2P2yJWw7p9aDNu5DS3_2-fGgc2SAt7eeLmOs8mL7aUG3af6j9zK1eTJYlr1Ny9dWiWmrqNHngO8PByr4BGS__rHLRvP5fAKHtAfqj_hNTy2GoN6VMlcY8Qbckzl/s400/Custard%20Cake%202.jpg" width="400" /></a><br />
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<div style="text-align: justify;"><strong>Ingredients:</strong><br />
</div><div style="text-align: justify;">200g Almond Flour (Ground Almonds / Almond Meal)<br />
</div><div style="text-align: justify;">250g Finely Sliced Green Apple<br />
</div><div style="text-align: justify;">100g Xylitol or Sugar<br />
</div><div style="text-align: justify;">Egg Replacer for Three Eggs<br />
</div><div style="text-align: justify;">2 Tsp Baking Soda<br />
</div><div style="text-align: justify;">The Zest of one Lemon<br />
</div><div style="text-align: justify;">70g Blueberries<br />
</div><div style="text-align: justify;">1/2 Tsp Almond Extract<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Method:</strong><br />
</div><div style="text-align: justify;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=caea04-20&o=1&p=8&l=bpl&asins=B002PXSZFW&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 1px; padding-top: 5px; width: 131px;"></iframe>1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl <br />
</div><div style="text-align: justify;">2. Whisk the Egg Replacer with the Baking Soda until foamy <br />
</div><div style="text-align: justify;">3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract<br />
</div><div style="text-align: justify;">4. Line a loaf tin with a cake case / liner - this is essential <br />
</div><div style="text-align: justify;">5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning<br />
</div><div style="text-align: justify;">6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving<br />
</div><div style="text-align: justify;">7. When ready to serve invert the cake<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*<br />
</div>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com15tag:blogger.com,1999:blog-8448836528128985969.post-1610218101721807642010-01-24T12:51:00.002+00:002010-01-24T12:59:33.455+00:00Vegan, Grain and Gluten Free Nut Butter CookiesThese Cookies are a Vegan twist on traditional Peanut Butter Cookies - they are chewy, moist and oh so delicious! Served with a warm glass of Vanilla Rice Milk they're my perfect midnight treat! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWhvEhyCpaVVSH3QcCrhNm-eNbcYpWUPY3aZrcXFwQ3ZHV2PuBe2OTIUvZOm1CQQzQnxVe2MX2Zk043QqO3Gzzl36Ax1zhRwfOQsqhdHMS5UAdVjoB1xqAPWTzgm4p1ps-QCZFrZYpdKA/s1600-h/Nut%20Butter%20Cookies%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWhvEhyCpaVVSH3QcCrhNm-eNbcYpWUPY3aZrcXFwQ3ZHV2PuBe2OTIUvZOm1CQQzQnxVe2MX2Zk043QqO3Gzzl36Ax1zhRwfOQsqhdHMS5UAdVjoB1xqAPWTzgm4p1ps-QCZFrZYpdKA/s400/Nut%20Butter%20Cookies%202.jpg" width="400" /></a><br />
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<strong>Ingredients: (Makes 12)</strong><br />
1/2 Cup Nut Butter (I used Almond)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Cup Xylitol / Sugar or your prefered Sweetner<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Egg Replacer - use enough to make 1/2 an egg (you can use 1/2 a Hens Egg if desired)<br />
</div>1/2 Tsp Baking Soda<br />
1/2 Tsp Almond or Vanilla Extract<br />
<br />
<strong>Method:</strong><br />
1. Combine the Nut Butter, Xylitol, Baking Soda and Almond Extract <br />
2. Wisk the Egg Replacer until foamy <br />
3. Add to the Nut Butter Mixture<br />
4. Line a Baking Sheet with Baking Parchment<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Devide the Mixture into tweleve Balls and space out on the baking sheet (the cookies spread)<br />
</div>6. Using a fork dipped in Xylitol or Sugar press down on the Balls once horizontally and once vertically until you have a cross shape - don't completely flaten the Balls. See below: <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hoV7k38Z2Lskac_k9BY6QIehMJXhiB3DyvP49ZMf-H8FFz1rgAqbl6YJylQNG2_h4DlVA98AWIcp4X1O41FoV_UVB6dq0unnfs_B_jlF8Bn2I4mtaaMrDoiLv5y78useY0x7qEvH1nwO/s1600-h/Nut%20Butter%20Cookie%20Cross.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hoV7k38Z2Lskac_k9BY6QIehMJXhiB3DyvP49ZMf-H8FFz1rgAqbl6YJylQNG2_h4DlVA98AWIcp4X1O41FoV_UVB6dq0unnfs_B_jlF8Bn2I4mtaaMrDoiLv5y78useY0x7qEvH1nwO/s400/Nut%20Butter%20Cookie%20Cross.jpg" width="400" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Cook for 15mins at 180C / Gas Mark 4 - the cookies will be slightly soft when you remove them from the oven but will firm up as they cool<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10. Use a palate knife to gently place the cookies onto a cooling rack. Cool before eating!<br />
</div>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-65052648543485374032010-01-21T14:49:00.013+00:002010-01-21T15:17:36.786+00:00Grain and Dairy Free Carrot Cake with Avocado FrostingA delicious moist and light Carrot Cake with sweet and creamy Avocado frosting - perfect anytime of day as a treat or served with <a href="http://can-eat.blogspot.com/2010/01/booja-booja-stuff-in-tub-100-natural.html">Booja-Booja Vanilla 'Ice Cream'</a> for an indulgent desert.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORLg_Rg60N_DYudKbuvwOC_4ZscWy16RTidF-OZU0JXPHNl_a0lpRAQOuJno8lqJvQDlqUjjjpKos8OgthHPd5lmQj2O-8sQ26VULet4IgUwJ5dQkxFY4cKJQ5OG15R2Ery7Vp-V8rewQ/s1600-h/Grain+Free+Carrot+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORLg_Rg60N_DYudKbuvwOC_4ZscWy16RTidF-OZU0JXPHNl_a0lpRAQOuJno8lqJvQDlqUjjjpKos8OgthHPd5lmQj2O-8sQ26VULet4IgUwJ5dQkxFY4cKJQ5OG15R2Ery7Vp-V8rewQ/s400/Grain+Free+Carrot+Cake.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a ?imageanchor="1" alt="Grain" and="" cake?="" carrot="" dairy="" free="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2zPmDOdRFm-M-E_8KHxmAOCYUN4hxPsR0kZRXGTd5hp384BLxB7_18v3o0TRtRSWXVHFrEdqs2EiK3PTZNo67RNyGFfznf2PmLqqgTtQo9MsJzxsG5SNTy4w6ubHIlZ7JfsmxZQ5Lm1y/s1600-h/Grain+Free+Carrot+Cake+with++Avacardo+Frosting.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2zPmDOdRFm-M-E_8KHxmAOCYUN4hxPsR0kZRXGTd5hp384BLxB7_18v3o0TRtRSWXVHFrEdqs2EiK3PTZNo67RNyGFfznf2PmLqqgTtQo9MsJzxsG5SNTy4w6ubHIlZ7JfsmxZQ5Lm1y/s400/Grain+Free+Carrot+Cake+with++Avacardo+Frosting.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWRFYjiy3uCiDiRwYkIzlbryLAE9sWpQqg9PIH01YhpbLc9C7XxtumcV1qXfkgO2QZmivtKjVO9m9KT038gjCBBiN0Fy9hrxEhM84yCaJQKGoRosDGwEjfIMOSSuuGSLSAo5ITE88w9_1/s1600-h/Grain+Free+Carrot+Cake+with++Avacardo+Frosting+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWRFYjiy3uCiDiRwYkIzlbryLAE9sWpQqg9PIH01YhpbLc9C7XxtumcV1qXfkgO2QZmivtKjVO9m9KT038gjCBBiN0Fy9hrxEhM84yCaJQKGoRosDGwEjfIMOSSuuGSLSAo5ITE88w9_1/s400/Grain+Free+Carrot+Cake+with++Avacardo+Frosting+2.jpg" width="400" /></a><br />
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<br />
<strong>Ingredients</strong> <strong>Cake:</strong><br />
200g Almond Flour (Ground Almonds / Almond Meal)<br />
250g Grated Carrot<br />
100g Xylitol or Sugar<br />
3 Small Organic Eggs<br />
2 Tsp Baking Soda<br />
The Zest of one Lemon<br />
50g Nuts or Seeds - I used a combination of Sunflower Seeds and Walnuts (optional)<br />
50g Raisins (optional)<br />
<br />
<strong>Ingredients Frosting:</strong> <br />
1 very ripe Avocado<br />
50g powdered Xylitol (I use a pestle and mortar) or Icing Sugar<br />
<br />
<strong>Method: Cake</strong><br />
1. Combine the Almonds, Carrots, Lemon Zest, Nuts and Raisins in a bowl <br />
2. Separate the Egg Yokes from the Whites <br />
3. Beat the Egg Yokes then wisk in the Xylitol or Sugar<br />
4. Whisk the Egg Whites until foamy <br />
5. Gently fold the Almonds, Carrots, Lemon Zest, Nuts and Raisins into the Egg Yoke and Xylitol/Sugar <br />
6. Add the Baking Soda to the Egg Whites and whisk <br />
7. Very gently fold the Egg Whites and Baking Soda mix into the other ingredients <br />
8. Line a loaf tin with a cake case or grease the tin and line the bottom with baking paper <br />
9. Spoon in the batter and cook for 40-45 mins at 180C / Gas Mark 4 - on touch the cake should spring back when cooked <br />
10. Remove the Cake from the oven, allow to cool thoroughly before serving <br />
<br />
<strong>Method: Frosting</strong> <br />
1. Blend the Avocado and Xylitol or Icing Sugar <br />
2. Frost the cake (the cake must be cool) <br />
3. Frost the cake just before needed as the Frosting will discolor over time<br />
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I'd love to know what you think of the Cake - let me know if you make any alterations to the ingredients and how it turns out! I'm going to try a Vegan version using Egg Replacer - I'll update you all with the results!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com2tag:blogger.com,1999:blog-8448836528128985969.post-39317535081951072732010-01-16T16:28:00.014+00:002010-01-17T00:11:25.217+00:00Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYI3mSle0pItLJXHqaHydnTWMzSoKDP38BogFEwRA158KgyQ9_gkOoIdohyDvEtyqI4fWWjFS76cLtlTPajQcmXSODChM5TfU0bCFGmQXhTcFkOmtADBl2WduQHrj74OGvRCuza7fuzub6/s1600-h/Low+Carb+Almond+Butter+Cake+-+Grain+Free,+Gluten+Free,+Dairy+Free+and+Sugar+Free.jpg"><img alt="Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free" border="0" id="BLOGGER_PHOTO_ID_5427381360384436562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYI3mSle0pItLJXHqaHydnTWMzSoKDP38BogFEwRA158KgyQ9_gkOoIdohyDvEtyqI4fWWjFS76cLtlTPajQcmXSODChM5TfU0bCFGmQXhTcFkOmtADBl2WduQHrj74OGvRCuza7fuzub6/s400/Low+Carb+Almond+Butter+Cake+-+Grain+Free,+Gluten+Free,+Dairy+Free+and+Sugar+Free.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <a href="http://www.breakingtheviciouscycle.info/"><#66cc66>Specific Carbohydrate Diet</color></#66cc66></a>. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=caea04-20&o=1&p=8&l=bpl&asins=0969276818&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 0px; padding-top: 5px; width: 131px;"></iframe><br />
<br />
<strong>Ingredients:</strong> (Makes 8)<br />
130g Nut Butter - I used Almond Butter<br />
45g Xylitol<br />
1 Small Egg<br />
1/4 Tsp Baking Soda<br />
<br />
You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!<br />
<br />
<br />
<strong>Method:</strong><br />
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl<br />
2. Whisk the egg and add to the Nut Butter mixture<br />
3. Spoon the mixture into a greased 9x4 inch loaf tin <br />
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)<br />
6. Allow to cool slicing into squares and servingCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com37tag:blogger.com,1999:blog-8448836528128985969.post-3012988005745476582010-01-15T12:34:00.003+00:002010-01-17T13:57:55.513+00:00Booja-Booja Stuff In A Tub - 100% Natural Vegan, Gluten and Sugar Free Ice Cream!Step-up the award winning Booja-Booja Stuff in a Tub, an incredible ice cream substitute that I challenge you not to fall in love with! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.mauiwauidesign.co.uk/images/stuff-advert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ps="true" src="http://www.mauiwauidesign.co.uk/images/stuff-advert.jpg" width="225" /></a><br />
</div><br />
Raw, Organic, Natural, Low GI, Gluten, Dairy, Soy and Sugar free Booja-Booja Stuff In A Tub is impossibly creamy and delicious. <a href="http://www.patrickholford.com/">Patrick Holford</a>, a leading authority on health and nutrition, calls it "the best ice cream in the world" and I would hasten to agree!<br />
<br />
It comes in five tempting flavours, including ‘Hunky Punky Chocolate’, ‘Coconut Hullabaloo’, ‘Feisty Ginger’and my personal favourite 'Keep Smiling Vanilla M'Gorilla' which is better than any Vanilla Ice Cream I have ever tried!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.boojabooja.com/shop/images/eis_big.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" ps="true" src="http://www.boojabooja.com/shop/images/eis_big.jpg" width="400" /></a><br />
</div><br />
<strong>About Booja-Booja</strong><br />
<br />
Booja Booja is a UK company, based in Norwich, which strives to be minimal, renewable, and beautiful! <br />
<br />
They are an independent manufacturer of organic chocolate truffles and have received many awards, including Winner of the Organic Food Awards 2003, the Best New Organic Food Product 2003 at the Natural Product Awards, and the 2005 Award for best 100% Vegetarian Box of Chocolates from the Vegetarian Society for Gourmet Truffle Selection. <br />
<br />
Purchase online at <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/332837_Booja_Booja_Keep_Smiling_Vanilla_M_Gorilla_500ml.html">Goodness Direct</a> for £6.00 or find Booja Booja’s Stuff in a Tub at health food stores.Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-71010982830195797242009-10-17T18:05:00.005+01:002009-10-17T18:39:51.155+01:00Fat Free Potato Chips / Crisps!Crispy, Fat Free and delicious - Potato Chips with none of the guilt! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3qIRpRRwE-QuFas4b-5Ok-csdp6OSsVEBCidfYSKDXYaFFIuGBXAyjLvDD-cNfM19ATX3VvXQ3EEu2OyWgblANZxeQ5x2aBoDATqW4B9wQiZdhPeUcp52XmVKZ7_qjhA09okvyUW__9n/s1600-h/DSCF0017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3qIRpRRwE-QuFas4b-5Ok-csdp6OSsVEBCidfYSKDXYaFFIuGBXAyjLvDD-cNfM19ATX3VvXQ3EEu2OyWgblANZxeQ5x2aBoDATqW4B9wQiZdhPeUcp52XmVKZ7_qjhA09okvyUW__9n/s400/DSCF0017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5393623853985275122" /></a><br /><br /><strong>Ingredients:</strong> <br /><br />1 Large Baking Potato<br />Salt<br /><br /><strong>Method:</strong><br /><br />1. Peel the Potato and slice thinly using a mandolin<br />2. Arrange on a Microwave safe plate or a <A HREF="http://www.amazon.com/gp/product/B0009MZ43C?ie=UTF8&tag=craziestgcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0009MZ43C"><color:#66CC66>Microwave Chip Maker</color></A><br />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<br />Microwave for a further 2 mins <br />6. Repeat with the remaining slices<br />7. Sprinkle with salt then serve with your favourite dips! <br /><br />*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!*Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com5tag:blogger.com,1999:blog-8448836528128985969.post-73194159779968054502009-07-29T18:09:00.017+01:002010-01-17T00:05:53.713+00:00Heart 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! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSd7et2o12QQftoEnXZ9ZuEluq2rQZ1et-mAYBdDDO9zt3T05jbDVCb4uoU66jb2437O5Q0B662i1P7fBjgyWFQQBP-znSF8HVdIofWs-T8-YOsIpWGNZHeIACXVnJO3JbuJy7HeJLPpL/s1600-h/Heat+Muffins.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364005098546420002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSd7et2o12QQftoEnXZ9ZuEluq2rQZ1et-mAYBdDDO9zt3T05jbDVCb4uoU66jb2437O5Q0B662i1P7fBjgyWFQQBP-znSF8HVdIofWs-T8-YOsIpWGNZHeIACXVnJO3JbuJy7HeJLPpL/s400/Heat+Muffins.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgMW_67VS-UQoSYABKymUOZRvw2JpehaN0sUpEfn3YGtL6ExoPSTBIxdeClhz7ijtZPxcrydT20KuOLZYnb08gBvqeCyxCxKr1eJxlniQ8wNPhpp33Wqn7IS3GwaEByWQZYzEsyH1aYcG/s1600-h/Heart+Muffins+2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364005501048687554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgMW_67VS-UQoSYABKymUOZRvw2JpehaN0sUpEfn3YGtL6ExoPSTBIxdeClhz7ijtZPxcrydT20KuOLZYnb08gBvqeCyxCxKr1eJxlniQ8wNPhpp33Wqn7IS3GwaEByWQZYzEsyH1aYcG/s400/Heart+Muffins+2.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<strong>Ingredients:</strong> (Makes 8)<br />
200g Peeled and Diced Fresh Pear / Pears canned in syrup<br />
100g Sugar (or your preferred granulated sweetener)<br />
220g Gluten Free Flour<br />
150g Rice Milk<br />
½ Tsp Baking Soda<br />
1 Egg – I used Ener-G Egg Replacer<br />
45g Sunflower Oil <br />
1 ½ Tsp Natural Vanilla Extract<br />
<br />
<strong><span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=caea04-20&o=1&p=8&l=bpl&asins=B001ET5ZCO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span>Method:</strong><br />
1. Mix the Flour, Sugar, Baking Soda and Pears together in a bowl<br />
2. In another bowl combine the Oil, Rice Milk, Vanilla and Egg Replacer <br />
3. Gradually add the dry ingredients to the wet until they are fully combined<br />
4. Spoon the mixture into a muffin tin (I used a heart shaped one!)<br />
5. Cook for 30-35 mins at Gas Mark 4 (350 degrees)<br />
6. Allow to cool before serving <br />
<br />
This recipe is suitable for those following the FailSafe Diet Plan - for more information <a href="http://www.fedupwithfoodadditives.info/"><#66cc66>Click Here!</color></#66cc66></a>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-12715073959998218382009-07-24T23:00:00.000+01:002009-07-26T22:44:10.153+01:00Zucchini, 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!<br /><br />(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!) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkxuqLnVSwt-CIy-5kfeOZDTkgz92W17cZt-juX82omWWXEhjcOrFTGx-_viva5vCHe5Yl5WOkt07-solk9gO0nkn7wl-89ufRwjzaBUUfgmCBqMrgb94sgm30ultHTuv6VqvugeRFymL/s1600-h/Zuchinni,+Walnut+and+Cranberry+Brownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkxuqLnVSwt-CIy-5kfeOZDTkgz92W17cZt-juX82omWWXEhjcOrFTGx-_viva5vCHe5Yl5WOkt07-solk9gO0nkn7wl-89ufRwjzaBUUfgmCBqMrgb94sgm30ultHTuv6VqvugeRFymL/s400/Zuchinni,+Walnut+and+Cranberry+Brownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361207518734764690" /></a><br /><strong>Ingredients:</strong> (Makes 14)<br />30g Olive Oil<br />1 TBSP Hot Water <br />1 Egg – I used Ener-G Egg Replacer<br />1 Tsp Vanilla<br />100g Xylitol (or your preferred sweetener)<br />150g Gluten Free Self Raising Flour<br />½ Tsp Salt<br />1½ Tsp Gluten Free Baking Powder<br />150g Grated Zucchini<br />70g Dried Cranberries<br />65g Chopped Walnuts<br /><br /><strong>Method:</strong><br />1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl<br />2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water<br />3. Gradually add the dry ingredients to the wet until they are fully combined<br />4. Spoon the mixture into a 9” square baking tin and spread out evenly<br />5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)<br />6. Cool completely before cutting into squares<br /><br />*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-2576506483841755622009-07-24T22:58:00.008+01:002009-07-24T23:23:06.606+01:00Chinese 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! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza_A6_EXWQrIw_5UPuvM-bQR_v3rWvmJ6qL-89m9auRYjxfEZHoMZfE6REbiIPRsmv0Pb5Wo4vlzMfZOgMYtNS2TtxxgcssxbvUcF6GDd1avBRM9dPs6lUovlvMZWEKWGyTf7jd23QXeE/s1600-h/chicken+soup+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjza_A6_EXWQrIw_5UPuvM-bQR_v3rWvmJ6qL-89m9auRYjxfEZHoMZfE6REbiIPRsmv0Pb5Wo4vlzMfZOgMYtNS2TtxxgcssxbvUcF6GDd1avBRM9dPs6lUovlvMZWEKWGyTf7jd23QXeE/s400/chicken+soup+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5362150200340534162" /></a><br /><strong>Ingredients:</strong><br />1 litre Chicken Stock<br />200g Shredded Chicken Breast<br />350g Sweet Corn (Tinned)<br />1 Tsp Salt<br />½ Tsp Cayenne Pepper (optional)<br /><br /><strong>Method:</strong><br />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.<br />2. Boil enough stock to serve two, once boiling add the Chicken , Sweet Corn, Salt and Cayenne Pepper<br />3. Simmer for ten mins – make sure that all ingredients are piping hot before serving<br />4. Garnish with a few finely sliced spring onions and serveCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com1tag:blogger.com,1999:blog-8448836528128985969.post-27636019706411673042009-07-22T11:35:00.014+01:002009-07-22T15:35:59.207+01:00Can Eat! Added to Best Allergy Sites!<a href="http://www.bestallergysites.com/basdirectory/can-eat/"> <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;"alt="Can Eat! on BestAllergySites.com" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4VkFoplHBM4Ubnl6v5yfDtCE1HWDCImkYdN-6we1QkpDXchLPDZILF1V0g1DExv9c4xvE4uhlgrbwc_X0kiwN_ddNKKcnC4sra_iIctXMWIY42DqstGsw5ScZ7mshtc2w205vHT9CXfO/s400/Best+Allergy+Sites!+.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361235347348187826" border="0" alt=""id="BLOGGER_PHOTO_ID_5359550447546938178" /></a><br />Checkout <A HREF="http://www.bestallergysites.com/"><color:#66CC66>BestAllergySites.com</color></A> for a round up of the internet's top Allergy friendly Websites!<br /><br />Thanks for the add guys! :) <br /><br />Click the picture above to view Can Eat's listing!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-4815360641791410982009-07-21T23:19:00.017+01:002009-08-10T09:45:05.623+01:00Walnut 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! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG2LZpvpKgXrxllPM9swDogGgd-KIfYGjBpjqajdkDFCEMrYMw_0-yL3A8W-2wE-QOf5QhIzKEsEJ251K10VEVU6ufzauEg1YwQir1XpzJpk0QmMG9_agk4Ki7Gn7uCoARDvXihrSK0Fd/s1600-h/Walnut+Pesto+Pasta+Close+Up.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG2LZpvpKgXrxllPM9swDogGgd-KIfYGjBpjqajdkDFCEMrYMw_0-yL3A8W-2wE-QOf5QhIzKEsEJ251K10VEVU6ufzauEg1YwQir1XpzJpk0QmMG9_agk4Ki7Gn7uCoARDvXihrSK0Fd/s400/Walnut+Pesto+Pasta+Close+Up.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361042830493113794" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RZX-8eN18LkAEXxneuUjRTYzb5fYxy9Qg3UNN5BHfr3Cg3yK2EJ_XLKU4rln8vI1C56rSiJOqr2d9t6fMNBcTPU_k4V2Hq-8ZOiVuKjPDvc0O6izO61W3mXJTnabth3UgoPGSWMBBDWk/s1600-h/Walnut+Pesto+Pasta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RZX-8eN18LkAEXxneuUjRTYzb5fYxy9Qg3UNN5BHfr3Cg3yK2EJ_XLKU4rln8vI1C56rSiJOqr2d9t6fMNBcTPU_k4V2Hq-8ZOiVuKjPDvc0O6izO61W3mXJTnabth3UgoPGSWMBBDWk/s400/Walnut+Pesto+Pasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361042460196485906" /></a><br /><br /><em><strong>A note on Pasta: </strong><br />Gluten Free Pasta tends to vary in quality and taste so experiment until you find one you like – my favourites are <A HREF="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/315840_Orgran_Rice___Millet_Pasta_Spirals_250g.html"><color:#66CC66>Orgran Brown Rice and Millet Fussili Pasta</color></A> and <A HREF="http://www.dovesfarm.co.uk/detail.html?itemId=417&categoryId=154"><color:#66CC66>Doves Farm Organic Brown Rice Penni Pasta</color></A>. 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!</em> <br /><br /><strong>Ingredients:</strong> (Serves 2-3)<br />60g Fresh Basil<br />Juice of 1 Lemon <br />20ml of Olive Oil <br />40g Walnuts<br />½ Tsp Xylitol (or your preferred sweetener)<br />½ Tsp Salt<br />2 Turns of Freshly Milled Black Pepper<br />250g Gluten Free Pasta <br /><br /><strong>Method:</strong><br />1. Add the Basil, Lemon Juice, Olive Oil, Walnuts, Xylitol, Salt and Black Pepper to a blender<br />2. Pulse until all ingredients are well combined<br />3. Add the blended ‘Pesto’ to a saucepan and heat until it thickens, stirring regularly or microwave for 1-2 mins on full power<br />4. Cook the pasta according to instructions<br />5. Once cooked drain the pasta and stir in the pesto<br />6. Dish into bowls, garnish with a sprig of Basil and a drizzle of Olive Oil<br /><br />*This recipe also works exceptionally well with chicken*<br /><br /><a title="Pesto on Foodista" href="http://www.foodista.com/recipe/BTQND7NN/pesto"><img alt="Pesto on Foodista" src="http://dyn.foodista.com/content/embed/logo.png?foodista_widget_JXRTCBCK" style="border:none;width:100px;height:22px;" /></a>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-38690135610782938612009-07-18T13:40:00.005+01:002009-07-23T00:02:41.089+01:00Creamy Almond and Flax Porridge - Gluten Free, Dairy Free & Low Carb!Creamy, warming porridge with the added goodness of Omega 3! Gluten, Free, Dairy Free, Low Carb and quick and easy to make! Perfect comfort food on cold mornings, or indeed at any time of day! I challenge you to stick to just one bowl...I couldn't!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb91jmSY9XvZ1GpZxKVGVKsHLCq95_GcD1HgB5wFXP72K2yA5_8KQzBrOEwfHIQiqL9ypY9FEHrtNDLhAeDHTWR97pPfZtj5XYrCF3nldti8MWesAKpHNO5LsBcdPMSQ5AMLNaO2nflD7/s1600-h/Almond+and+Flax+Porridge.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUb91jmSY9XvZ1GpZxKVGVKsHLCq95_GcD1HgB5wFXP72K2yA5_8KQzBrOEwfHIQiqL9ypY9FEHrtNDLhAeDHTWR97pPfZtj5XYrCF3nldti8MWesAKpHNO5LsBcdPMSQ5AMLNaO2nflD7/s400/Almond+and+Flax+Porridge.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5359781037031055026" /></a><br /><strong>Ingredients:</strong> (Serves 1)<br />1. 15g Vanilla Rice Protein Powder<br />2. 15g Ground Almonds<br />3. 15g Ground Flax<br />4. 5g Xylitol (or preferred sweetener) <br />5. Boiling Water <br />6. Your choice of Berries and Nuts to Top<br /><br /><strong>Method:</strong><br />1. Mix the Protein Powder, Almonds, Sweetener and Flax together in a cereal bowl<br />2. Add boiling water until you achieve the consistency you desire<br />3. Top with Berries, Nuts and a sprinkle of Sweetener<br />4. Serve immediatelyCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-2261063969482831352009-07-17T22:49:00.014+01:002009-07-22T13:44:13.608+01:00Spicy Almond and Lemon Chicken Curry - Gluten and Dairy Free!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaS3BDvQkf0U0xGJlilzAof72Dc7YYCZ0QKPqxhwQ3DH6GYjrTEVH9B-nyQFBTtSMhmYzLLCqx3nyjpso6s79T5_Fx5lpdTFrtcxMiysq4j5XmgREYAIZhfhhy_zmnKPZzya2L3Qxwk_M/s1600-h/Curry+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Spicy Almond and Lemon Chicken Curry!"src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaS3BDvQkf0U0xGJlilzAof72Dc7YYCZ0QKPqxhwQ3DH6GYjrTEVH9B-nyQFBTtSMhmYzLLCqx3nyjpso6s79T5_Fx5lpdTFrtcxMiysq4j5XmgREYAIZhfhhy_zmnKPZzya2L3Qxwk_M/s400/Curry+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5359553309096329810" /></a><br /><strong>Ingredients: </strong>(Serves Two) <br />1 ½ TBSP of Gluten & Dairy Free Tandoori Paste<br />The Juice of two lemons<br />1 Tsp Garlic Powder<br />1 Tsp Turmeric<br />1 Tsp Cayenne Pepper<br />2 Tsp Xylitol or Agave Nectar<br />40g Ground Almonds <br />500g of Organic Chicken Breast<br />1 Large Onion<br />1 TBSP Olive Oil<br />Enough Basmati Rice to serve two <br /><br /><strong>Method:</strong><br />1. Slice the Onion finely and add to a hot pan containing ½ TBSP Olive Oil – if needed add a little more oil or a TBSP of boiling water<br />2. Cook the Onion until soft and glossy then add the other ½ TBSP of oil, a little water and the Chicken. Stir frequently to prevent burning<br />3. Cook rice according to instructions. The rice I use takes 8 – 10 mins<br />4. While the rice and chicken are cooking make the sauce. Add the Tandorri Paste, Lemon Juice, Garlic Powder, Turmeric, Cayenne Pepper, Xylitol/Agave and Almonds to a bowl and mix until well blended. Add 1-2 TBSP of water if you prefer a thinner sauce<br />5. Add the sauce to the Chicken and Onions and simmer until the chicken is cooked through<br />6. Drain the rice and serve alongside the curry. I press my rice into little ramekins then upturn them onto the plate to create pretty rice domes. If desired garnish with lemon and fresh coriander<br /><br />*If you don't eat meat prawns or vegetables work just as well*<br /><br /><strong>The Perfect Accompaniment:</strong><br /><br /><A HREF="http://www.glutenfreebeers.co.uk"><color:#66CC66>Green's Gluten Free Beer!</color></A><br /><br /><a href="http://www.glutenfreebeers.co.uk"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 138px; height: 400px;"alt="Green's Gluten Free Beer!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqrrNBuCdIl-RPCtdnmqQYerc4N2QgCBmoWE_GpjPc0wXnbGeu4ohkh8EHQdovJ1UoF3GobncNCHvYhz_KI5XcY88YxwttY8gDn2s6tkc9Rsf2GnMw1toaPFdKAnY720L6kx2UoZwPA2PH/s400/Gluten+Free+Beer.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5359550447546938178" /></a>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-77907935327308088282009-07-15T16:35:00.000+01:002010-01-16T16:27:39.705+00:00Buckwheat 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! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFILcW1T3ttMwMWQ3BBV_t1Ku_6Vy-XuMhWdpj3o9aYi4Gf8VdlOPHGfE3qb20VVf5OOsiUCqYS8S6Z0iCPvHyunp0Hnix9yHFlirW22G0ihPmBwVONpz1rKvXHs04S0aFXzhyBKRp08w/s1600-h/DSCF0005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFILcW1T3ttMwMWQ3BBV_t1Ku_6Vy-XuMhWdpj3o9aYi4Gf8VdlOPHGfE3qb20VVf5OOsiUCqYS8S6Z0iCPvHyunp0Hnix9yHFlirW22G0ihPmBwVONpz1rKvXHs04S0aFXzhyBKRp08w/s400/DSCF0005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5392830437685163826" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLRd3dThMGmiQsicW-RN0oUFRN-ysfsdqDPPXF8W8UcU4qMYmcm3h2MnrdE-ymUHBg2ZcYU8gyeVPOi8g52E92Urj4K5-z-0ErxYnn5UXNxO9THS81BawIlItEVWNLcC7MRmIlQy9LDlH/s1600-h/DSCF0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLRd3dThMGmiQsicW-RN0oUFRN-ysfsdqDPPXF8W8UcU4qMYmcm3h2MnrdE-ymUHBg2ZcYU8gyeVPOi8g52E92Urj4K5-z-0ErxYnn5UXNxO9THS81BawIlItEVWNLcC7MRmIlQy9LDlH/s400/DSCF0006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5392831292930383218" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASn3YIf_MWo92e5xb5lEahAxXNu45dHJhxYC8cFy2kBNp9fQ7YQ8BPM9Zk_5vNqIrhfC4-7D3-QbXzfJyYMMFisjG_RXcSfLCmrY6LJUvgp9Qh0YMVBSOweTuTcLPRoew1S6iB-yMnLEf/s1600-h/DSCF0004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASn3YIf_MWo92e5xb5lEahAxXNu45dHJhxYC8cFy2kBNp9fQ7YQ8BPM9Zk_5vNqIrhfC4-7D3-QbXzfJyYMMFisjG_RXcSfLCmrY6LJUvgp9Qh0YMVBSOweTuTcLPRoew1S6iB-yMnLEf/s400/DSCF0004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5392831833174815746" /></a><br /><br /><br /><strong>Ingredients:</strong> <br /><br /><strong>For the base:</strong><br />300g Buckwheat Flour<br />300g Butternut Squash<br />1 Tsp Italian Herbs<br />1 Tsp Garlic Powder<br /><br /><strong>For the Topping:</strong><br />Imagination is your only limitation! The following is my personal favourite, adapt it to suit your taste and dietary needs! <br /><br />2 Red Onions<br />1 Tbsp White Wine Vinegar<br />1/2 Tbsp Sugar<br />1 Tbsp Tomato Paste<br />1 Red Pepper<br />2 Chicken Breasts<br />1 Green or Red Chili<br /><br /><strong>Method:</strong><br /><br />1. Bake a Butternut Squash for 1 hour at 200c. Allow to cool then peel, de-seed and mash<br />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<br />3. Sprinkle flour over your work surface and then roll the dough into a circle<br />4. Part bake the pizza base for 20 mins at 200c<br />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) <br />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<br />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)<br />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<br />8. Place the topped pizza back in the oven for 10 mins<br />9. Remove from the oven, drizzle with olive oil (omit for Fat Free), cut into slices and serve.<br /><br />*To save time you bake the base in advance and then freeze, defrost thoroughly before cooking!*Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-43431000633335478562009-07-14T22:37:00.008+01:002009-07-15T03:17:19.441+01:00Almost Fat Free Lemon and Raisin Zucchini Muffins - Gluten Free, Dairy Free and Sugar Free!Starbucks style Muffins - minus the guilt! Yummy, scrummy Gluten, Dairy and Sugar Free Muffins with added goodness from Zucchini and Flax! Go on treat yourself - they're good for you! :) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzrZDtxE52D1fe9qyVd9f7NfDCFi__EFic2wL6pqCfoGu2ESt6eFapI5Ny-E4YKku48aHb1hKJqUgauZ2pLRLuISIXCOrdGLd_k9OAzM1PZL1m3QT9X8fBvE44k3ft78VQG0bs9yMkBiS/s1600-h/Almost+Fat+Free+Lemon+and+Raisin+Zucchini+Muffins+-+Gluten+Free,+Dairy+Free+and+Sugar+Free!+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 310px;"alt="Gluten Free, Dairy Free Muffins!"src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzrZDtxE52D1fe9qyVd9f7NfDCFi__EFic2wL6pqCfoGu2ESt6eFapI5Ny-E4YKku48aHb1hKJqUgauZ2pLRLuISIXCOrdGLd_k9OAzM1PZL1m3QT9X8fBvE44k3ft78VQG0bs9yMkBiS/s400/Almost+Fat+Free+Lemon+and+Raisin+Zucchini+Muffins+-+Gluten+Free,+Dairy+Free+and+Sugar+Free!+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358484389172600962" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-PIAsYdl4SVpX77xRRKpQpWqyBUpT88lW1-Ep1KfSTGkODuDCD_UUf-7-G-C-fNtDsj9dsA3TWpGIxW2X447ANRIWodYbK2X2zXBMSBarSUG4TQWTjmPyFh3r0GeG1pW6L9o9q29jeXH/s1600-h/Almost+Fat+Free+Lemon+and+Raisin+Zucchini+Muffins+-+Gluten+Free,+Dairy+Free+and+Sugar+Free!+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Muffins!"src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-PIAsYdl4SVpX77xRRKpQpWqyBUpT88lW1-Ep1KfSTGkODuDCD_UUf-7-G-C-fNtDsj9dsA3TWpGIxW2X447ANRIWodYbK2X2zXBMSBarSUG4TQWTjmPyFh3r0GeG1pW6L9o9q29jeXH/s400/Almost+Fat+Free+Lemon+and+Raisin+Zucchini+Muffins+-+Gluten+Free,+Dairy+Free+and+Sugar+Free!+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358483991001711954" /></a><br /><strong>Ingredients: </strong> <em>(makes three large Muffins or six small)</em><br />100g Gluten Free Self Raising Flour<br />35g Ground Flax Seeds<br />1 tsp Baking Powder<br />½ tsp Baking Soda<br />1 Egg - I used Ener-G Egg Replacer<br />115g Zucchini<br />Zest of a lemon<br />Juice of ½ a lemon<br />40g Xylitol<br />40g Walnuts (Omit for Fat Free)<br />40g Raisins<br />½ Cup / 125ml Water<br /><br /><strong>Method:</strong><br />1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins <br />2. Add the Water, Egg and Lemon Juice and mix gently untill combined<br />3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin<br />5. Bake in a preheated oven (Gas Mark 5) for 45-50 mins until the tops are golden and a knife comes out almost clean. Leave to cool then glaze with <a href="http://can-eat.blogspot.com/2009/07/cinnamon-walnut-buns-with-lemon-glaze.html">Lemon Glaze</a> if desiredCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com3tag:blogger.com,1999:blog-8448836528128985969.post-51811452508814167982009-07-14T13:16:00.009+01:002009-07-15T12:58:16.892+01:00Mini Sweet Onion Rolls and Herby Beef Burgers - Gluten and Dairy Free!BBQ season is here again and these mini beef burgers and rolls make a gourmet addition to any BBQ! The rolls are also perfect as a snack or served with soup or your favourite filling - savoury, sweet, moist and oh so oniony! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4kFsWmdMABpP6zAUA6MvPqamL6g1A2mCJWO7Tdgn6VcxhyWmqHZEFsCOCWmPKBbpQ-NYEtKfKjFQKXccEuQxl_62FZIZ63z9zha3sZMaLvCJ6UXegz6xATuuuYeGlHyNxkwocQy7UMzN/s1600-h/Burger+Buns.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Sweet Onion Rolls!"src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4kFsWmdMABpP6zAUA6MvPqamL6g1A2mCJWO7Tdgn6VcxhyWmqHZEFsCOCWmPKBbpQ-NYEtKfKjFQKXccEuQxl_62FZIZ63z9zha3sZMaLvCJ6UXegz6xATuuuYeGlHyNxkwocQy7UMzN/s400/Burger+Buns.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358307647620089522" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cpbZXNhBvVlk0O11zn7OSGDZOrW9Hj8fp9xaI1SmugoM5ov8WozEeDAfBsOqWOeyX4frATqXfofdWz3-871WjrNmC6uQD8s2S3qWmxriIm3imLLXNOvrpQWj6YHvrvZ2w1rtIpqyxjzg/s1600-h/Burger+and+Bun+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;height: 300px;"alt="Gluten Free, Dairy Free Herby Beef Burger!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cpbZXNhBvVlk0O11zn7OSGDZOrW9Hj8fp9xaI1SmugoM5ov8WozEeDAfBsOqWOeyX4frATqXfofdWz3-871WjrNmC6uQD8s2S3qWmxriIm3imLLXNOvrpQWj6YHvrvZ2w1rtIpqyxjzg/s400/Burger+and+Bun+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358306934128803954" /></a><br /><strong>Ingredients: </strong>(Makes 6)<br /><br /><strong>For the Rolls:</strong><br />375g Butternut Squash<br />450g Gluten Free Bread Flour<br />2 tsp Gluten Free Baking Powder<br />1 Large Onion<br />1 tsp Herbs<br />1/2 tsp Garlic Powder<br />2 TBSP Olive Oil<br />Sea salt<br /><br /><strong>For the Burgers:</strong><br />400g Lean Organic Steak Mince<br />1 Egg - I used Ener-G Egg Replacer<br />½ Large Onion<br />½ Tsp Garlic<br />½ Tsp Mixed Herbs<br />Pinch Cinnamon<br />10ml Olive Oil<br /><br /><strong>Method: </strong><br /><br /><strong>For the Rolls:</strong><br />1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.<br />2. Remove skin and seeds and place flesh in bowl and mash.<br />3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.<br />5. Knead until soft and spongy.<br />6. Add a little more flour if too sticky or a little water if too dry<br />7. Form dough into six round balls, place on an oiled baking tray, cut a cross on top and sprinkle with sea salt <br />8. Bake for 30-35 mins.<br />9. Insert a knife into the bread, if it comes out clean the bread is done. <br /><br /><strong>For the Burgers:</strong><br />1. Add all ingredients to a bowl and mix well<br />2. Form into six patties<br />3. Heat a non stick pan or fire up the BBQ and add the patties<br />5. Cook for three mins on each side until browned and cooked through<br /><br />To serve slice the buns in half (warm in the microwave for 30 seconds if you prefer), add your choice of garnish (lettuce, tomato, avocado etc.) and the burgers and eat!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-19479327844362541642009-07-12T22:27:00.006+01:002009-07-18T13:57:49.416+01:00Banana Bread - Gluten, Dairy, Sugar and Egg Free!To carry on the banana theme I thought I’d treat you all to a quick, easy and delicious Banana Bread recipe. For a great breakfast serve toasted with nut butter or dairy free spread! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEschGd3dOpJQsftsdyljV1ESSLxckEmeK24Vq8cwkNaePcC6Cz2NA-Dqf83rwG4JWABdc1uwbGTddGRVq0pwHHn8rcTBfqjj-PLf6gKm9vc0Po1RprfzRa76RDAGz9Fcn5lxydec8henY/s1600-h/Banana+Bread+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Banana Bread!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEschGd3dOpJQsftsdyljV1ESSLxckEmeK24Vq8cwkNaePcC6Cz2NA-Dqf83rwG4JWABdc1uwbGTddGRVq0pwHHn8rcTBfqjj-PLf6gKm9vc0Po1RprfzRa76RDAGz9Fcn5lxydec8henY/s400/Banana+Bread+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5357696418265033906" /></a><br /><strong>Ingredients:</strong> <br />100g Xylitol<br />6 Tbsp Light Olive Oil<br />1tsp Vanilla Extract<br />50g Walnuts<br />1 Ripe Banana<br />150g Gluten Free Self Raising Flour<br />4 Tbsp Water<br /><br /><strong>Method:</strong><br />1. Beat together Xylitol, Oil and Vanilla Extract<br />2. Peel and Mash the Banana and then beat into the sugar mixture<br />3. Add Flour and Water and Mix well<br />4. Spoon into a lined loaf tin<br />5. Bake in a preheated oven (Gas Mark 5) for 30-35 mins until loaf is golden brown on top and springs back when gently pressed 6. Leave to cool then dust with icing sugar or frostCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com1tag:blogger.com,1999:blog-8448836528128985969.post-75194448338805322432009-07-10T22:08:00.011+01:002009-07-15T12:54:06.377+01:00Banana Cupcakes – Gluten Free, Dairy Free, Sugar Free & Vegan!Yummy Cupcakes perfect for Birthday parties or just as a treat! Every time I eat one it still amazes me that these are Gluten Free, Dairy Free, Sugar Free & Vegan! This recipe is pure gold!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfz2nqZyxNz8Swx-Hcqc0WxXggKG_3qkhpUe91XGU1f2Pih4-dGztkbzO86PXVhPudM_FGdRJJGCS7_dbbDddUb4a8Xer2X-QeBJjbINCYzrwnbZSKHLoLcV_fvApJhQBnDY8ik5Gdetb/s1600-h/Banana+Cup+Cakes+1.jpg"><img id="BLOGGER_PHOTO_ID_5356943605529860594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Cupcakes!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfz2nqZyxNz8Swx-Hcqc0WxXggKG_3qkhpUe91XGU1f2Pih4-dGztkbzO86PXVhPudM_FGdRJJGCS7_dbbDddUb4a8Xer2X-QeBJjbINCYzrwnbZSKHLoLcV_fvApJhQBnDY8ik5Gdetb/s400/Banana+Cup+Cakes+1.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85LnYP-EEw45Gj_u9W1VH81a7GttcbL_tVVkGALnYiiDyRIU2vorAuiaEFwfo-fbk3fHy8sb7BwIozjlf1VicUt5faLjfHTGUn4QntCDaYTucKJXZdoXOlcntchQkw_c5b6f8a0FrSSj0/s1600-h/Banana+Cupcake+2.jpg"><img id="BLOGGER_PHOTO_ID_5356943295656606978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Cupcake!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85LnYP-EEw45Gj_u9W1VH81a7GttcbL_tVVkGALnYiiDyRIU2vorAuiaEFwfo-fbk3fHy8sb7BwIozjlf1VicUt5faLjfHTGUn4QntCDaYTucKJXZdoXOlcntchQkw_c5b6f8a0FrSSj0/s400/Banana+Cupcake+2.jpg" border="0" /></a><br /><strong>Ingredients:</strong> (Makes 10)<br />100g Xylitol<br />6 Tbsp Light Olive Oil<br />1tsp Almond or Vanilla Extract<br />½ Ripe Banana<br />150g Gluten Free Self Raising Flour<br />4 Tbsp Water<br /><br />(For children's parties just add a drop of food coloring to the mixture for instant cool!)<br /><br /><strong>Method:</strong><br />1. Beat together Xylitol, Oil and Almond or Vanilla Extract<br />2. Peel and Mash half a Banana and then beat into sugar mixture<br />3. Add Flour and Water and Mix well<br />4. Spoon into cupcake cases<br />5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed<br />6. Leave to cool then dust with icing sugar or frost<br /><br />*These cupcakes are best served fresh as they have a tendency to dry out*Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-49856775279172517702009-07-10T15:15:00.012+01:002009-07-24T18:04:34.893+01:00Cinnamon & Walnut Buns with Lemon Glaze – Gluten and Dairy Free!I am eating one fresh from the oven as I write and, not to blow my own trumpet, but these are delicious! A great afternoon treat with a cup of tea!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h9-ZY5rhpCiYkEu6hUcu1FooWB8oso2mr5XtTD0PX207Agivn_BKCo9MYNel5_MvDcWRmCyNTXVu53nt9H_nHFsmudXYFpiRLdxvI4l5j7G3bc0BqaO-aj0Tb_Rd_JixITDpAyAfYRuu/s1600-h/Cinamon+Buns+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Cinnamon and Walnut Buns!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-h9-ZY5rhpCiYkEu6hUcu1FooWB8oso2mr5XtTD0PX207Agivn_BKCo9MYNel5_MvDcWRmCyNTXVu53nt9H_nHFsmudXYFpiRLdxvI4l5j7G3bc0BqaO-aj0Tb_Rd_JixITDpAyAfYRuu/s400/Cinamon+Buns+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5356835879551691714" /></a><br /><strong>Ingredients:</strong> (Makes 6)<br /><br /><strong>For the Buns:</strong><br />190g Butternut Squash<br />200g Gluten Free Self Raising Flour<br />1 tsp Gluten Free Baking Powder<br />1 tsp Cinnamon<br />20g Xylitol <br />25g Walnut Pieces<br />1 TBSP Olive Oil<br /><br /><strong>For the Lemon Glaze:</strong><br />Juice of ½ a Lemon<br />Icing Sugar - enough to thicken the lemon juice until the glaze easily coats the back of a spoon<br /><br /><strong>Method:</strong><br />Preheat oven to 200c/Gas mark 6<br />1. Bake a small whole squash for 45 mins then allow to cool for 30 mins (Tip: Use the left over Butternut Squash from my <a href="http://can-eat.blogspot.com/2009/07/garlic-and-herb-butternut-squash-bread.html">Butternut Squash Bread</a>, a small squash will give you enough for both!)<br />2. Remove skin and seeds and place flesh in bowl and mash.<br />3. Measure out 190g of mashed squash and place in clean bowl and then add the flour, cinnamon, walnuts, xylitol, baking powder and oil<br />4. Mix until all ingredients combine into a dough<br />5. Add a little more flour if too sticky or a little water if too dry<br />6. Divide the dough into six equal amounts and then roll into sausage shapes. Curl the sausage shapes into spirals and place on greased baking paper. Sprinkle with a little extra cinnamon and xylitol<br />7. Bake for 30-35 mins.<br />8. Remove from the oven and allow to cool fully<br />9. Mix the Lemon Juice and Icing sugar together to form a glaze<br />10. Drizzle over the buns and allow to set<br />11. Serve and enjoy!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-43491163986181357862009-07-10T12:39:00.012+01:002009-07-15T13:04:59.554+01:00Garlic and Herb Butternut Squash Bread - Gluten, Dairy & Yeast Free!I love this bread recipe, it is almost foolproof and makes the most delicious savoury loaf - serve it toasted with a drizzle of olive oil. Your non Gluten and Diary free friends won't be able to tell the difference - whenever I bake it I always get asked for the recipe! Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOU1_OYwBTLxEcNCj9jDJsQ67CylOjipM-WwdV2hZqkXgDD5BjTPXdBLafs2oFZh677Wlpn9GKCs83wdxFzwzQEExqFgAr8Be5lwsJzVZyqDdYRySuUq0m_7LR6lE9J2F7qU9MKC7yhXtI/s1600-h/Butternut+Squash+Bread+two+Slices.jpg"><img id="BLOGGER_PHOTO_ID_5356801235516894162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 326px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Butternut Squash Bread!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOU1_OYwBTLxEcNCj9jDJsQ67CylOjipM-WwdV2hZqkXgDD5BjTPXdBLafs2oFZh677Wlpn9GKCs83wdxFzwzQEExqFgAr8Be5lwsJzVZyqDdYRySuUq0m_7LR6lE9J2F7qU9MKC7yhXtI/s400/Butternut+Squash+Bread+two+Slices.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfEuyhKGS8_MMhTDcSjSdcCrildlbzQgXkx7ngg0JumYmdGuveYl8o185fxf0OXsaYbaUu160FKGXMNLg_BgjqZbjaIoHjHlzzKHUFnFUdS_M8LItJsZskR7IcKeeLD0v-5HDMcOAX5SB/s1600-h/Butternut+Squash+Bread+Cut.jpg"><img id="BLOGGER_PHOTO_ID_5356800931716609346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Butternut Squash Bread!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfEuyhKGS8_MMhTDcSjSdcCrildlbzQgXkx7ngg0JumYmdGuveYl8o185fxf0OXsaYbaUu160FKGXMNLg_BgjqZbjaIoHjHlzzKHUFnFUdS_M8LItJsZskR7IcKeeLD0v-5HDMcOAX5SB/s400/Butternut+Squash+Bread+Cut.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBsimt_dhlYGQiyP8BPbJ0XJ1YC4ekEYqZfBJC8Mg3F5uAKMX4X2zwxMJKbO4RJIzyREiuPIt8foauxg-u_onyd-QRcxtmanK4R5vD4ya279bNZf1iEeqzU7LKTOQ9ixeirXgFIrF-EuP/s1600-h/Butternut+Squash+Bread+Hole.jpg"><img id="BLOGGER_PHOTO_ID_5356800632255684546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 220px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Butternut Squash Bread!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBsimt_dhlYGQiyP8BPbJ0XJ1YC4ekEYqZfBJC8Mg3F5uAKMX4X2zwxMJKbO4RJIzyREiuPIt8foauxg-u_onyd-QRcxtmanK4R5vD4ya279bNZf1iEeqzU7LKTOQ9ixeirXgFIrF-EuP/s400/Butternut+Squash+Bread+Hole.jpg" border="0" /></a><br /><strong>Ingredients:</strong><br /><em><span style="font-size:85%;">Adapted from a Recipe by Gillian Mckeith</span></em><br /><br />375g Butternut Squash<br />300g Gluten Free Bread Flour<br />2 tsp Gluten Free Baking Powder<br />1 tsp Herbs<br />1/2 tsp Garlic Powder<br />2 TBSP Olive Oil<br /><br /><strong>Method:</strong><br />Preheat oven to 200c/Gas mark 6<br /><br />1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.<br />2. Remove skin and seeds and place flesh in bowl and mash.<br />3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.<br />5. Place on floored board and knead until soft and spongy.<br />6. Add a little more flour if too sticky or a little water if too dry<br />7. Place dough in a small loaf tin or form into a round loaf and place on an oiled baking tray. If you make a round loaf cut a cross on top (In my opinion the loaf tin makes a better bread as the crust of the round loaf can be a little hard)<br />8. Bake for 30-35 mins.<br />9. Insert a knife into the bread, if it comes out clean the bread is done. If cooking a round loaf do the usual base tap to check if cooked. If required, bake for a further 5 mins.<br /><br />* If you like fruit bread exchange the garlic and herbs for 20g sultanas, 1-2 tsp cinnamon and add 20g Xylitol or 10 drops liquid Stevia- yum!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com5tag:blogger.com,1999:blog-8448836528128985969.post-8628400771198049802009-07-08T12:32:00.011+01:002009-07-15T13:06:15.210+01:00Raspberry & Flax Seed LoafFinding 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!<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPW-2iEWQfij6kud3DNPMlakpWNgNMtYRpXjZlT94tmnkxxEoEjAAzVLO40uDkhj835x2Pp6O3E4mkaTliIrITDTcoLWd-XV4wDzAi6AyzTIGIzDEbgbSxnBIq2FdBQwTQickd2maVcLn/s1600-h/Raspberry+Loaf+Sliced.jpg"><img id="BLOGGER_PHOTO_ID_5356055548220366834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 260px; TEXT-ALIGN: center" alt="Gluten Free, Dairy Free Raspberry & Flax Seed Loaf!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPW-2iEWQfij6kud3DNPMlakpWNgNMtYRpXjZlT94tmnkxxEoEjAAzVLO40uDkhj835x2Pp6O3E4mkaTliIrITDTcoLWd-XV4wDzAi6AyzTIGIzDEbgbSxnBIq2FdBQwTQickd2maVcLn/s400/Raspberry+Loaf+Sliced.jpg" border="0" /></a><br /><strong>Ingredients:</strong><br />150g Raspberries<br />175g Ground Flaxseeds<br />1 tsp Gluten Free Baking Powder<br />1 tsp Baking Soda<br />5 Eggs - I used Ener-G Egg Replacer<br />20g Xylitol or 10 drops liquid stevia depending on taste<br />20g Walnuts (optional)<br /><br /><strong>Method: </strong><br />1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well<br />2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices<br />3. Mix the warmed Raspberries into the Flaxseed mixture and stir well<br />4. Add the egg replacer and stir<br />5. Add the remaining 50g of uncooked Raspberries and Walnuts (if desired) and stir gently<br />6. Pour the mixture into a lined loaf tin, distribute evenly and sprinkle the top with Xylitol<br />7. Cook for 45mins – 1 hour at 375 / Gas Mark 4<br />8. Allow to cool before serving and refrigerate to maintain freshness<br />9. Serve lightly toasted and spread with Nut Butter, Honey or Jam </p><p>----------------------------------------------------------------------------------<br /><br />These are the flax seeds I use in all my recipes, they are fantastic as they are pre milled making them super easy to use, plus one bag just so happens to be the perfect amount for my Raspberry Loaf!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD3e-BWqeyTsTVJEndKAXJ1zj45Q3-sIqrBCdQXM-xJZMW3GIDlo9eypkujUE1T3Ea8CcDhoKOLr2UEejhei-yi7IC7FrRX7iyQq1hXluxVl47dKoN2ovy775SYoWAEkt-UnaLgpp-5RT/s1600-h/Flax+Seed.jpg"><img id="BLOGGER_PHOTO_ID_5356057828404905890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 315px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD3e-BWqeyTsTVJEndKAXJ1zj45Q3-sIqrBCdQXM-xJZMW3GIDlo9eypkujUE1T3Ea8CcDhoKOLr2UEejhei-yi7IC7FrRX7iyQq1hXluxVl47dKoN2ovy775SYoWAEkt-UnaLgpp-5RT/s400/Flax+Seed.jpg" border="0" /></a><br /><br />Find stockists here: <a href="http://www.virginiafoods.net/">http://www.virginiafoods.net/</a></p><p></p>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com1tag:blogger.com,1999:blog-8448836528128985969.post-23920565002610482112009-07-08T12:25:00.004+01:002009-07-15T13:08:12.229+01:00Almond Flour Orange Cake with Sesame and Lemon FrostingCheck out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRAOmi7eO5HaFeT09TKJf0m4Vb1dJYFI7daz50zvdNwUQPjNF3T6EHpPP3QIwRuTdKxEDKzF9WpKkk4CxZ8HvWHl8i-XN8rKQ6whjxZpjHa31awuLSHLc_jjaN4IO2zJsz5ZANbGOvO7b/s1600-h/Sliced+Orange+Cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Orange Cake!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRAOmi7eO5HaFeT09TKJf0m4Vb1dJYFI7daz50zvdNwUQPjNF3T6EHpPP3QIwRuTdKxEDKzF9WpKkk4CxZ8HvWHl8i-XN8rKQ6whjxZpjHa31awuLSHLc_jjaN4IO2zJsz5ZANbGOvO7b/s400/Sliced+Orange+Cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5358011488664142450" /></a><br /><br /><strong>Recipe - Adapted from </strong><a href="http://www.elanaspantry.com/"><strong>www.elanaspantry.com</strong></a><br /><br /><strong>Ingredients:</strong><br />2 oranges<br />4 eggs - I used Ener-G Egg Replacer<br />1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)<br />2 cups (175g) blanched almond flour (ground almonds)<br />1 teaspoon baking soda<br /><br /><strong>Method:</strong><br />1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft<br />2. Place whole oranges (peel and all) in a food processor and blend until smooth<br />3. Process in egg replacer, xylitol, almond flour and baking soda until well blended<br />4. Pour batter into a greased 9-Inch round cake pan<br />5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I removed the cake from the tin, turned it over and cooked for a further 40 mins. Total cooking time 1hr30!!!<br /><br /><strong>Sesame and Lemon Frosting<br /></strong><br /><strong>Ingredients:<br /></strong>4 heaped Tsp of Tahini<br />4 heaped Tsp of Xylitol<br />Juice of half a lemon<br /><br /><strong>Method:</strong><br />Mix Tahini, Xylitol and Lemon Juice together and spread over the cooled cake </p>Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-89451915066360421072009-07-08T12:00:00.001+01:002009-07-15T13:11:26.731+01:00Chicken Burgers with Sweet Potato Wedges!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtgWowK_vVarL9tZ1d0tu-qsKkCdL0NI82Ht063gWGYUn2udbvmI96ghC_JEmkl2Q55lhWymAYJGGmma6mLUt9rE8aoO6In-ave26OPyaW9ZcacrIoiR6buebuDRefLsbIKJAj05zSiJ5/s1600-h/Chicken+Burgers+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Chicken Burgers with Sweet Potato Wedges!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtgWowK_vVarL9tZ1d0tu-qsKkCdL0NI82Ht063gWGYUn2udbvmI96ghC_JEmkl2Q55lhWymAYJGGmma6mLUt9rE8aoO6In-ave26OPyaW9ZcacrIoiR6buebuDRefLsbIKJAj05zSiJ5/s400/Chicken+Burgers+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5356068525045131218" /></a><br />Adapted from Gordon Ramsay's Healthy Appetite<br /><br /><strong>Ingredients:</strong><br /><br /><strong>For the Burgers:</strong><br />500g Organic Chicken Breast Minced<br />1 Large Onion<br />1 Clove Garlic<br />1 Bunch Flat Leaf Parsley<br />1 Egg - I used Ener-G Egg Replacer<br />1 tbsp Olive Oil for frying<br />Sea Salt and Black Pepper<br />Avocado and Tomato to serve<br /><br /><strong>For the Wedges: </strong><br />3 Medium Sweet Potatoes<br />Olive Oil, to drizzle<br />Garlic Powder and Sea Salt, to season <br /><br /><strong>Method:</strong><br />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 cool<br />2. Mix the Chicken, Egg Replacer, Parsley, chilled Onions and Seasoning together and chill to firm the mixture<br />3. Remove from fridge and form into patties. Chill until ready to cook<br />4. Heat the oven to Gas 6<br />5. Cut the Sweet Potatoes into wedges, spread out into a single layer on a baking tray, season and drizzle with olive oil – cook for 15-20 minutes until golden brown at the edges<br />6. To cook the Burgers, heat 1 tbsp Olive Oil in a large frying pan – add the patties and fry for 4 minutes on each side until golden brown and just cooked through<br />7. Serve in lettuce cups garnished with a few slices of avocado and tomato with the Wedges on the sideCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-77736172244253909932009-07-08T00:26:00.003+01:002009-07-15T13:09:24.332+01:00Sesame and Ginger Cookies!I cooked these Sesame and Ginger Cookies last night - they were perfectly gooey in the centre and utterly delicious!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdVNow3yNt975LxB3ZBZ4wsO-vRZwfLNsfjvET9oNeG0vqudRzt5S2lDvvC2b_W3qtPAdWMSQJ8HIMIE8HzDDcSzSH9UFgITObrHOUxOuX2LBtaTyo3k8A6VUdD8OoK9oPTskC0mw8TmD/s1600-h/Sesame+Biscuits+Close+Up.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"alt="Gluten Free, Dairy Free Cookies!" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdVNow3yNt975LxB3ZBZ4wsO-vRZwfLNsfjvET9oNeG0vqudRzt5S2lDvvC2b_W3qtPAdWMSQJ8HIMIE8HzDDcSzSH9UFgITObrHOUxOuX2LBtaTyo3k8A6VUdD8OoK9oPTskC0mw8TmD/s400/Sesame+Biscuits+Close+Up.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5355864305135396882" /></a><br /><strong>Ingredients:</strong><br />110g (1 1/4 cups) Almond Flour<br />130g (2/3 cup) Xylitol<br />85g (1/3 Cup) Tahini<br />1/2 Teaspoon Baking Powder<br />2-4 Tsp (depending on taste) of Ground Ginger<br />4 Table Spoons Water (Adjust depending on the consistency of your dough) <br /><br /><strong>Method:</strong><br />1. Mix the dry ingredients together and add water until you get a firm dough like consistency<br />2. Shape into balls and compress lightly with the palm of your hand or the base of a glass<br />3.Cook for 30 mins at 350F / Gas Mark 4. <br /><br />Makes 12 - 14 CookiesCan Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0tag:blogger.com,1999:blog-8448836528128985969.post-88432435544982066862009-07-08T00:12:00.003+01:002009-10-17T19:04:24.540+01:00No Tomato Red Pepper Pasta Sauce!Great for anyone who avoids Tomatoes also Gluten, Dairy free, Vegan and very low fat!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbPcdq_IsygU0IG69QZsCLHyyUJSI5OKzknVs0a8MKeHugWYIwIDBH7o5eRYDT8MZH2zkaub4LnTmixFHSKxTC73h2kPYjVjJzxlkOUUdSV1hyB1buk2P17d13flefVPqyk2-LvaXXs22/s1600-h/Red+Pepper.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbPcdq_IsygU0IG69QZsCLHyyUJSI5OKzknVs0a8MKeHugWYIwIDBH7o5eRYDT8MZH2zkaub4LnTmixFHSKxTC73h2kPYjVjJzxlkOUUdSV1hyB1buk2P17d13flefVPqyk2-LvaXXs22/s400/Red+Pepper.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361596391425012018" /></a><br /><strong>Ingredients:</strong><br />2 Onions<br />2 Cloves Garlic<br />1 Red Chili (Seeds Removed)<br />4 Red Peppers<br />4 Carrots<br />Plenty of Fresh Thyme and Basil<br />Salt and Black Pepper to Season<br /><br />Gluten and Dairy Free Pasta (I like Doves Farm Organic Brown Rice Penne Pasta: <a href="http://www.dovesfarm.co.uk/">www.dovesfarm.co.uk</a>)<br /><strong></strong><br /><strong>Method:</strong><br />1. Chop onions and add to 1cm boiling water<br />2. Add Garlic, Chili and Thyme- Simmer 5 mins<br />3. Chop and de-seed Red Peppers and add<br />4. Peel and chop Carrots and add<br />5. Simmer until tender (add more boiling water as necessary)<br />6. Remove from heat and blend, season as desired!<br />7. Serve over freshly cooked Rice or Millet pasta and sprinkle with fresh Basil<br /><br />This is also great over Quinoa or if grain free as a sauce for fish or meat or simply poured over your favourite vegetables!Can Eat!http://www.blogger.com/profile/06021455841063198871noreply@blogger.com0