Banana and Pecan Cake – GF


Banana and Pecan Cake – GF
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What an amazing cake. I didn’t know if it would turn out since I didn’t add any oil or butter. You can substitute the Xylitol for any other grain sugar like Ethrytol, Coconut Sugar etc. This has to be one of my favorite cakes, the texture of the cake is perfect and its very moist. A perfect flour combination and very low on fat. Enjoy!
Recipe type: Desserts
Serves: 10

  • 130g Brown Rice Flour
  • 50g Buckwheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 tsp ground Cinnamon
  • 75g Xylitol Sugar or Erythritol Sugar
  • 2 med Organic Eggs
  • 250g of ripe banana – mashed very well
  • 150g or 1 large Courgette – finely grated
  • 1 Tbs Vanilla Bean Paste
  • 60g Pecans

  1. Pre-heat the oven to 180 degrees Celsius (fan forced)
  2. Line a bread tin with baking paper.
  3. Toast the pecans for approx. 5-10 minutes in the oven – make sure you do not burn them. Break them up into smaller pieces and put aside.
  4. In a bowl whisk the eggs and Xylitol for approx. 2 minutes ( you can use a hand blender or just a hand whisk)
  5. Add the mashed banana, grated courgettes and vanilla bean paste. Combine well.
  6. In a separate large bowl add the all of the dry ingredients except for the pecans.
  7. Whisk the dry ingredients well to combine them.
  8. Add the dry to the wet and whisk to combine well.
  9. Fold in the pecans.
  10. Pour mixture into the bread tin (mixture should be runny like thick custard)
  11. Bake in a pre-heated oven for approx. 50-55min.
  12. Remove and allow to cool on a wire rack.
  13. Delicious!!

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Sweet Potato, Feta & Spinach Frittata – GF


Sweet Potato, Feta & Spinach Frittata – GF
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I love egg dishes, they are so easy to make and take next to no time to prepare. I left this one cooking on the hob whilst i was taking a shower. It was ready when i got out. Nothing beats hot, soft, melted feta cheese with Spinach. One of my indulgences….
Recipe type: Breakfast, Poultry
Serves: 4

  • 8 Med Organic Eggs
  • 1 large Sweet Potato – peeled and thinly sliced crossways – I used a mandolin on the thinnest setting
  • 1 Spanish onion – thinly sliced
  • 200g Feta cheese – crumbled
  • 1 bunch Spinach – soaked and washed many times to remove any grit then finely chopped
  • Small bunch of Chives – finely chopped
  • Handful of Mint Leaves – roughly chopped
  • Handful of Basil Leaves – roughly chopped
  • Sea Salt
  • Ground White Pepper

  1. First cook the sliced onions in a little bit of water until soft and translucent,
  2. Add the sliced Sweet Potatoes and cook on med heat, turning the sweet potatoes with tongs regularly
  3. After approx. 5min, put the lid on the frying pan and allow the potato to cook. Turning the potatoes every few minutes. This goes on for approx. 10-15min.
  4. Once the Sweet potato is cooked right through, spread the potato/onion mixture evenly around the frying pan
  5. In a bowl combine the chopped spinach and herbs and toss to combine well
  6. Spread the chopped spinach and herbs over the sweet potato mixture evenly
  7. Crumble the feta evenly over the top
  8. Whisk the eggs in a separate bowl and season
  9. Pour the egg mixture over the Spinach
  10. Cover and cook on the lowest setting for approx 20-30min or until the eggs have risen and set
  11. Make sure the eggs has set all around the edges of the pan and nearly set in the middle. Then take it off the heat and let it sit covered for a few minutes. The eggs will continue to cook.
  12. Serve with a side salad.
  13. Delicious!
  14. Enjoy!

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Chickpea & Chestnut Flour Bread – GF, Vegan


Chickpea & Chestnut Flour Bread – GF, Vegan
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Who doesnt like freshly made bread! I found this receipe in ‘GOOD WITHOUT GLUTEN COOKBOOK – Frederique Jules’.
Recipe type: Breakfast, Bread
Serves: 10

  • 435ml – 1¾ Cup water
  • 1 Tbs Extra Virgin Olive Oil
  • 1 tsp Apple Cider Vinegar
  • 3 Organic Eggs
  • 100g Chickpea Flour (Besan)
  • 100g Brown Rice Flour
  • 50g Chestnut Flour
  • 125g Tapioca Starch
  • 125g Potato Starch (not Potato Flour)
  • 2 tsp Sea Salt
  • 1 Tbs Erthrytol Sugar or Coconut Sugar
  • 3½ tsp Xanthan Gum
  • 1 Tbs dried Yeast
  • 50g chopped Walnuts – toasted for 8 minutes in the pre-heated oven
  • 50g chopped Pecans – toasted for 8 minutes in the pre-heated oven

  1. Preheat an oven forced fan to 180 degrees Celsius
  2. Line a bread tin with baking/parchment paper
  3. Add the water, oil, vinegar and eggs into a large mixing bowl and mix using a blender or mixer
  4. In another bowl add the rest of the ingredients except for the nuts and using a whisk combine well
  5. Add the dry ingredients to the wet and mix for 2 minutes on a low speed
  6. Add the nuts and mix through
  7. Pour the dough into the lined bread tin
  8. Cover with a dry tea towel and allow to sit for 30 minutes at room temperature.
  9. Bake in a pre-heated oven for approx 30-35 minutes
  10. Remove and turn over on a cooling rack straight away to cool.
  11. Enjoy!

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Chocolate Hazelnut Raisin Balls – GF, Vegan


Chocolate Hazelnut Raisin Balls – GF, Vegan
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These are super delicious! ‘POD’ sells these Nookie bars and I’ve tried to re-produce them. The ones I made turned out very similar but not has hard as the Nookie bars. But just as delicious! The only thing I would change, is I would roll the balls in toasted hazelnut bits rather than hazelnut flour. I over blended the nuts in the blender, whereas I should have used a mortar and pestle to obtain the best results. Enjoy!
Recipe type: Desserts, Snacks
Serves: 20

  • 100g Gluten Free Oats – grinded into flour
  • 50g Raisins
  • 2 Tbs Rice Syrup
  • 2 Tbs Honey
  • 100g Cocoa (sugar free)
  • 100g Hazelnuts
  • 50g Sunflower Seeds – grinded in flour
  • 1 Tbs Vanilla Extract
  • ½tsp Sea Salt
  • 1 Tbs Rapeseed Oil

  1. Pre-heat a fan forced oven to 180-200 degrees Celsius.
  2. Lay the hazelnuts on a nonstick oven tray and bake for approx. 10 minutes.
  3. Remove and rub the hazelnuts between your palms to remove the skins.
  4. Put a small handful aside.
  5. Add the rest of the ingredients to a food processor and blend until a ball is formed.
  6. Meanwhile, using a Mortar and Pestle, grind the hazelnuts into small chips/bits.
  7. Lay these on a flat plate.
  8. Remove the dough from the food processor and roll into small balls, then roll over hazelnut chips and store in an air tight plastic container.
  9. You can place baking paper (parchment paper) in-between ball layers, to avoid them sticking together.
  10. I then placed these in the fridge.
  11. Will last for months in the fridge.
  12. Best eaten approx. 5-10minutes out of the fridge so balls are not so cold and hard.
  13. But it’s all a matter of preference. They are yummy at room temperature or cold out of the fridge.
  14. Enjoy!


Broad Beas, Petit Pois and Arborio Rice Soup – GF, Vegan


Broad Beas, Pea and Aborio Rice Soup – GF, Vegan
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This is a really yummy soup, I’ve adapted it from one found in Annie Bell’s ‘Soup Glorious Soup’ cookbook. I’ve actually made the stock by boiling chicken bones, but you can just as easily make this soup by using fresh vegetable stock. I made a few tweeks to her recipe. But overall, it was delicious.
Recipe type: Soups
Serves: 5

  • 1 Tbs non-diary butter
  • 1 bunch Spring Onions – cut into approx. 1cm pieces
  • 3 Garlic – finely chopped
  • 250g Arborio Rice – washed
  • 250g Petits Pois (frozen)
  • 250g Shelled Broad Beans (frozen)
  • 100ml Cooking White Wine
  • 1.5 + some extra Vegetable Stock (or Chicken)
  • 100g Watercress – leaves and tender stems
  • 25g flat leave parsley – leaves and tender stems
  • 20g mint leaves
  • 20g Basil leaves
  • 50g Parmesan – finely grated

  1. In a large saucepan sauté the spring onions and garlic on med heat in some water and the butter for approx. 10min until limp
  2. Add the rice and stir for approx. 1 minute
  3. Add the peas and beans, stir to combine well then add the wine and stock
  4. Season and bring to boil, then simmer for approx. 15min with the lid on. Stirring occasionally.
  5. Meanwhile, place the watercress and herbs in a saucepan with 2-4 Tbs of water, put the lid on and on the lowest setting cook until all is wilted.
  6. Transfer to a food processor, add 100-200ml of Stock, a couple of Tbs of Parmesan and blend until pesto smooth.
  7. Once the soup is ready, pour the herb mixture into the soup along with the remaining Parmesan.
  8. Taste, season, taste.
  9. Bring to boil then turn heat off.
  10. Serve with cracked black pepper and parmesan shavings.
  11. Enjoy!


Red Potato and Broccoli Frittata – GF


Red Potato and Broccoli Frittata – GF
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I love making Frittatas, they are so quick and easy to make and they last a couple of days. You can practically put any combination in them and they’ll taste great! They are light and go fantastically with a big side salad. Enjoy!
Serves: 4-6

  • 3 Garlic Cloves – sliced and diced
  • 1 Leek – washed thoroughly and thinly sliced
  • 2 med red Potatoes – peeled and diced into 1cm square pieces
  • 1 red Pepper – chopped into 1cm square pieces
  • ½ yellow Pepper – chopped into 1cm square pieces
  • 75g Peas
  • 1 Broccoli – cut into bite size pieces
  • 1 sm bunch fresh Basil – roughly chopped
  • 1 tsp dried Oregano
  • 1 tsp dried French Herbs (mixture of …..)
  • 100g Feta Cheese – crumbled
  • Large handful of baby Spinach leaves
  • Sea Salt
  • Ground White Pepper
  • 10 Organic Eggs

  1. In a deep frying pan, cook the garlic and leek in some filtered water, until soft and translucent on med heat for approx. 5min.
  2. Add the potatoes and peppers and continue cooking for another approx. 10min, stirring occasionally.
  3. In the meantime, steam the broccoli for 10min.
  4. Add the ingredients in this order to the pan:- broccoli, peas, basil, herbs, crumbled feta cheese then spread the spinach leaves over the top. Place the lid on top and turn the heat to the lowest setting and leave for approx. 10-15min. so the Spinach can wilt.
  5. Whisk the eggs, season and whisk
  6. Pour the eggs over the spinach and cover and allow to cook on low heat for approx. 20-30minutes, or until the egg has risen and is cooked right through. There will be some liquid ontop which is normal at the end. This will evaporate as the egg will continue to cook once its removed from the hob.
  7. Serve with a fresh side salad.
  8. Enjoy!



Baby Friendly ‘Salmon,Mushroom,Broccoli and Orzo Creamy Pie’


Baby Friendly ‘Salmon,Mushroom,Broccoli and Orzo Creamy Pie’
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This recipe is very similar to my ‘Baby Friendly ‘Chicken,Mushroom,Broccoli and Orzo Creamy Pie’ recipe. I used Salmon instead of chicken and tweaked a few more things. Needless to say, my little boy is loving it! What a great way to get him to eat his veggies and fish.
Recipe type: Baby Friendly, Pasta
Serves: 20

  • 300g Orzo Pasta
  • 1 Broccoli – Cut into very small florets including trimmed stalk to be cut into very small squares
  • 1 – 2 Tbs Extra Virgin Olive Oil
  • 1 large Spanish Onion – sliced and diced
  • 3 Garlic Cloves – sliced and diced
  • 2 Organic Salmon fillets (i used 1 Salmon and 1 boneless haddock fillet)
  • 1 tsp dried Oregano
  • 1 tsp dried Thyme
  • 3 med Carrots – peeled, sliced and diced into very small squares
  • 1 Courgette – sliced and diced into very small squares
  • 5 large or 10 small Button Mushrooms – thinly sliced and diced
  • 1 small can Corn
  • 200g Frozen Peas
  • 1 cup Vegetable Stock
  • 1 tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 1 Liter non-diary milk
  • 2 heaped Tbs non-diary Butter
  • 2 heaped Tbs Brown Rice Flour
  • 1 Organic Egg
  • 1-2 tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 200g Mild Cheddar Cheese – grated (Optional)
  • ⅛ tsp ground Nutmeg

  1. In a med saucepan, bring some salted water to boil, add the Orzo Pasta and cook until soft. A lot softer than al Dante.
  2. Steam the broccoli until soft. Approx 10min. The knife should smoothly run through the stalks.
  3. Meanwhile, in a large saucepan, cook the onions and garlic in olive oil on med heat until soft and translucent. Make sure you do not burn the onion/garlic.
  4. Push the onion/garlic to the sides of the saucepan and add the fish fillets skin side up in the center. Add the stock.
  5. Cook on med heat until fish is cooked right through – approx. 5-10minutes.
  6. Remove the fish skins by scraping them off then flake the fish into small pieces and stir the onion/garlic through the fish
  7. Add the herbs, carrots, courgette, mushrooms, corn and peas to the fish mixture
  8. Combine well
  9. Bring to boil, season then simmer on the lowest heat for approx. 30min with lid on.
  10. Pre-heat the oven to 200 degrees Celsius – fan forced oven
  11. To make the Béchamel sauce, melt the butter in a saucepan on med to low heat. Once the butter has melted add the flour and instantly stir constantly using a large wooden spoon. Continue to whisk until butter and flour has formed a roux i.e. paste like consistency. It’s important that you continue to cook and whisk the roux for another 3-5 minutes on med heat.
  12. Then very very gradually, pour some milk onto the roux whilst you’re still whisking/stirring. The roux will absorb the milk slowly, once the roux has disintegrated into the milk pour the rest of the milk in.
  13. Continue stirring with the whisk/spoon. Turn the heat to the highest setting. Continue Whisking/stirring at a med pace.
  14. As soon as you see the milk start to smoke, and the very first signs of boiling commence. Move the saucepan off the heat, break the egg over the Béchamel and continue to stir, add the cheese, nutmeg then season, taste and season some more.
  15. Now to layer your bake
  16. Scatter the steamed broccoli first
  17. Then spread the Orzo over the broccoli
  18. Pour the fish mixture over the Orzo
  19. Then lastly pour over the Béchamel sauce. If you have any cheese left over, you can sprinkle some cheese between layers if you like.
  20. Bake in the center of the oven for approx. 30minutes.
  21. You only want the Béchamel to very lightly brown. More like a very light beige colour.


Blueberry & Apple Cake with Caramel Sauce


Blueberry & Apple Cake with Caramel Sauce
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The caramel sauce is delicious with this cake, lovely for breakfast with a hot cup of coffee… mmmm
Recipe type: Desserts, Breakfast
Serves: 12

  • 200g Wholegrain Spelt Flour
  • 100g Buckwheat Flour
  • 2 tsp Baking Powder
  • 2 Tsp Baking Soda
  • ½ tsp ground Cinnamon
  • Pinch of Sea Salt
  • 100ml Extra Virgin Rapeseed Oil
  • 170g Honey
  • 2 tsp Vanilla Extract
  • Juice of ½ a Lemon
  • 3 Eggs – separated
  • 3 Pears – peeled, cored and cut into diced
  • 100g Fresh Blueberries
  • 180g dates – stones removed
  • 150ml filtered water
  • 2 tsp Agave Nectar
  • 1 Tbs Lecithin granules
  • 2 tsp Vanilla Extract

  1. Pre heat the oven to 160degrees Celsius (fan forced)
  2. Lin a bread tin with baking paper
  3. In a large bowl, add the flour, baking powder, baking soda, cinnamon and salt – whisk to combine well
  4. In a large bowl add the oil, honey, egg yolks, lemon juice and vanilla and mix using a hand mixer
  5. Fold in the apples and blueberries
  6. In another bowl whisk the eggs until stiff peaks are formed then gently fold in the egg whites into the oil mixture
  7. Pour this into the Flour mixture bowl and fold gently to combine well
  8. Pour mixture into the bread tin and bake for approx. 50-60min
  9. Remove and allow to cook on a cooking rack
  10. To make the CARAMEL SAUCE, add all the ingredients into a food processor and blend for approx. 5 minutes or until thick.
  11. Once the cake is sufficiently cooled, slice and serve with a dollop of caramel sauce.
  12. Delicious!

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Summer Soup – GF, Vegan


Summer Soup – GF, Vegan
This is a great soup in combining all Green Vegetables. Light for Summer and very nutritious.
Recipe type: Soups

  • 1 Spanish Onion – finely chopped
  • 1 Leek – thoroughly washed and finely chopped
  • 3 Garlic Cloves – finely chopped
  • 4 Celery sticks – finely chopped
  • 1 large Potato – chopped into 1cm square pieces
  • 1 Broccoli – cut into bite size pieces
  • 2 Courgettes – roughly chopped into bite size pieces
  • 200g Peas
  • 180g Broad Beans
  • 1 small bunch flat leaf Parsley – finely chopped
  • 1 small bunch Mint – finely chopped
  • Handful of baby spinach – roughly chopped
  • 1.5 liters of Vegetable Stock
  • Sea Salt
  • Ground white Pepper

  1. In a large sauce cook the onion, leek, garlic and celery in some filtered water on med/low heat until soft and translucent – approx. 10min. Make sure you do not burn them.
  2. Add the Potato, broccoli, broad beans and Stock and bring to boil, then simmer for approx. 15min.
  3. Season, taste, season.
  4. Check to see the Potato and broccoli are al Dante, then add the rest of the ingredients and cook for a further 5mintues.
  5. Remove from heat.
  6. Remove ⅓ of the soup and blend, then pour back into the main soup.
  7. Enjoy!


Roast Vegetable Salad with Quinoa & Farro in a Tahini dressing


Roast Vegetable Salad with Quinoa & Farro in a Tahini dressing
I love my big salads, especially the ones busting with colour and flavour! This salad is so easy to make. I like making a huge amount to last me for lunch and dinner the next day.
Recipe type: Salads

  • 1 Cup Quinoa
  • 1 Cup Faro
  • ½ Cup Pecans – broken into smaller pieces
  • ½ cup Currants
  • Small bunch of Mint leaves – roughly chopped
  • Bunch of flat leaf Parsley – roughly chopped
  • Bunch of Basil – roughly chopped
  • 1 very light – Mozzarella ball – chopped into small bite size pieces
  • 100g Rocket
  • Extra virgin Olive Oil
  • Cracked Pepper
  • Rock Salt
  • Dried Oregano
  • ½ large Butternut Squash – peeled and cut into 1.5 cm square pieces
  • 2 med Sweet Potatoes – peeled and cut into 1.5 cm square pieces
  • 2 large Courgettes – angle sliced to ½ cm thickness
  • 2 Peppers – (red/yellow) – cut into 2cm square pieces
  • 3 large carrots – peeled and cut into long 5cm strips of ½ cm thickness
  • 20 small plum tomatoes
  • 2 med Red Onion – very thinly sliced
  • Juice of 1 juicy Lemon
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave
  • 1 Tbs Tahini
  • 1 tsp White Mirin
  • 1 tsp Dijon Mustard
  • 1 Tbs Bragg Aminos

  1. Place 2 cups of water and some salt in one saucepan and fill another saucepan ½ way with water and salt.
  2. Bring them both to boil, add the Quinoa to the saucepan with 2 cups of water and the faro to the other.
  3. Bring them both to boil then simmer both for approx. 12minutes.
  4. The Faro is ready when it is chewy; the quinoa will be ready when it has absorbed all the water, take care not to burn the quinoa. The heat should be quite low.
  5. When the quinoa and faro are cooked, strain and spread over a large surface to cool quickly. I used 2 very large salad bowls.
  6. Pre-heat your fan forced oven to 180 degrees Celsius
  7. Toast the pecans in the oven for approx. 8 minutes. Remove and leave to cool
  8. Toss all the vegetables with Olive Oil, salt, pepper and Oregano. The tomatoes should be in a separate bowl to the rest of the vegetables.
  9. Spread your vegetables (except the tomatoes) over 1 or 2 nonstick baking trays – vegetables should be all on one layer only
  10. The tomatoes need to be placed in a separate baking bowl. (Do not place tomatoes on a flat tray; they should be placed in a ceramic baking bowl so the juices are retained)
  11. Bake the vegetables (not the tomatoes) for 20minutes then add the tomatoes to the oven and bake all for a further 20 minutes.
  12. Make the dressing by combining all the ingredients and whisk to combine well.
  13. Once all the ingredients are ready, I spread them over 2 very large salad bowls. This is the order of layering them over the 2 bowls:- Faro/Quinoa, nuts, currants, mozzarella, fresh herbs. Then season toss, season toss. Add the rocket and dressing and toss well.
  14. Add the roast vegetables and gently fold/toss all the ingredients.
  15. Absolutely delicious!
  16. Enjoy!!!

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