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*

Creamy 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!


Ingredients: (Serves 1)
1. 15g Vanilla Rice Protein Powder
2. 15g Ground Almonds
3. 15g Ground Flax
4. 5g Xylitol (or preferred sweetener)
5. Boiling Water
6. Your choice of Berries and Nuts to Top

Method:
1. Mix the Protein Powder, Almonds, Sweetener and Flax together in a cereal bowl
2. Add boiling water until you achieve the consistency you desire
3. Top with Berries, Nuts and a sprinkle of Sweetener
4. Serve immediately

Spicy Almond and Lemon Chicken Curry - Gluten and Dairy Free!

Ingredients: (Serves Two)
1 ½ TBSP of Gluten & Dairy Free Tandoori Paste
The Juice of two lemons
1 Tsp Garlic Powder
1 Tsp Turmeric
1 Tsp Cayenne Pepper
2 Tsp Xylitol or Agave Nectar
40g Ground Almonds
500g of Organic Chicken Breast
1 Large Onion
1 TBSP Olive Oil
Enough Basmati Rice to serve two

Method:
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
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
3. Cook rice according to instructions. The rice I use takes 8 – 10 mins
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
5. Add the sauce to the Chicken and Onions and simmer until the chicken is cooked through
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

*If you don't eat meat prawns or vegetables work just as well*

The Perfect Accompaniment:

Green's Gluten Free Beer!

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!*

Almost 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! :)



Ingredients: (makes three large Muffins or six small)
100g Gluten Free Self Raising Flour
35g Ground Flax Seeds
1 tsp Baking Powder
½ tsp Baking Soda
1 Egg - I used Ener-G Egg Replacer
115g Zucchini
Zest of a lemon
Juice of ½ a lemon
40g Xylitol
40g Walnuts (Omit for Fat Free)
40g Raisins
½ Cup / 125ml Water

Method:
1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins
2. Add the Water, Egg and Lemon Juice and mix gently untill combined
3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin
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 Lemon Glaze if desired

Mini 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!



Ingredients: (Makes 6)

For the Rolls:
375g Butternut Squash
450g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 Large Onion
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil
Sea salt

For the Burgers:
400g Lean Organic Steak Mince
1 Egg - I used Ener-G Egg Replacer
½ Large Onion
½ Tsp Garlic
½ Tsp Mixed Herbs
Pinch Cinnamon
10ml Olive Oil

Method:

For the Rolls:
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Form dough into six round balls, place on an oiled baking tray, cut a cross on top and sprinkle with sea salt
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done.

For the Burgers:
1. Add all ingredients to a bowl and mix well
2. Form into six patties
3. Heat a non stick pan or fire up the BBQ and add the patties
5. Cook for three mins on each side until browned and cooked through

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!

Banana 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!


Ingredients:
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Vanilla Extract
50g Walnuts
1 Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

Method:
1. Beat together Xylitol, Oil and Vanilla Extract
2. Peel and Mash the Banana and then beat into the sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into a lined loaf tin
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 frost

Banana 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!




Ingredients: (Makes 10)
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Almond or Vanilla Extract
½ Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

(For children's parties just add a drop of food coloring to the mixture for instant cool!)

Method:
1. Beat together Xylitol, Oil and Almond or Vanilla Extract
2. Peel and Mash half a Banana and then beat into sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into cupcake cases
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed
6. Leave to cool then dust with icing sugar or frost

*These cupcakes are best served fresh as they have a tendency to dry out*

Cinnamon & 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!


Ingredients: (Makes 6)

For the Buns:
190g Butternut Squash
200g Gluten Free Self Raising Flour
1 tsp Gluten Free Baking Powder
1 tsp Cinnamon
20g Xylitol
25g Walnut Pieces
1 TBSP Olive Oil

For the Lemon Glaze:
Juice of ½ a Lemon
Icing Sugar - enough to thicken the lemon juice until the glaze easily coats the back of a spoon

Method:
Preheat oven to 200c/Gas mark 6
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 Butternut Squash Bread, a small squash will give you enough for both!)
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 190g of mashed squash and place in clean bowl and then add the flour, cinnamon, walnuts, xylitol, baking powder and oil
4. Mix until all ingredients combine into a dough
5. Add a little more flour if too sticky or a little water if too dry
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
7. Bake for 30-35 mins.
8. Remove from the oven and allow to cool fully
9. Mix the Lemon Juice and Icing sugar together to form a glaze
10. Drizzle over the buns and allow to set
11. Serve and enjoy!

Garlic 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!






Ingredients:
Adapted from a Recipe by Gillian Mckeith

375g Butternut Squash
300g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil

Method:
Preheat oven to 200c/Gas mark 6

1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Place on floored board and knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
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)
8. Bake for 30-35 mins.
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.

* 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!