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

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

Raspberry & Flax Seed Loaf

Finding 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!

Ingredients:
150g Raspberries
175g Ground Flaxseeds
1 tsp Gluten Free Baking Powder
1 tsp Baking Soda
5 Eggs - I used Ener-G Egg Replacer
20g Xylitol or 10 drops liquid stevia depending on taste
20g Walnuts (optional)

Method:
1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well
2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices
3. Mix the warmed Raspberries into the Flaxseed mixture and stir well
4. Add the egg replacer and stir
5. Add the remaining 50g of uncooked Raspberries and Walnuts (if desired) and stir gently
6. Pour the mixture into a lined loaf tin, distribute evenly and sprinkle the top with Xylitol
7. Cook for 45mins – 1 hour at 375 / Gas Mark 4
8. Allow to cool before serving and refrigerate to maintain freshness
9. Serve lightly toasted and spread with Nut Butter, Honey or Jam

----------------------------------------------------------------------------------

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!



Find stockists here: http://www.virginiafoods.net/

Hot Apple stuffed with Spicy Sardines!

It may seem like a strange combination but I promise that this is truly yummy and makes a great lunch!

Ingredients:
1 x Can Skinless Boneless Sardines in Olive Oil, Drained
1 Apple (I use organic Pink Lady Apples)
2g Turmeric
1g Hot Curry Powder
Dash of Lime or Lemon Juice
Fresh Coriander to garnish

Method:
1. Core Apple, cut in half and microwave for 30 seconds to 1 minute depending on the size of the Apple
2. Drain Sardines, place in bowel and add Turmeric and Curry Powder
3. Mash Sardines and Spices together, add Lemon/Lime Juice and a little water if necessary
4. Stuff Apple and Garnish with Fresh Coriander
5. Eat!