In another of our classes, we talked about pulses (legumes) and grains and the importance of incorporating them into your diet. Pulses and grains are a good source of protein and dietary fibre ( the sort that your gut bacteria love to munch on ), they are both a complex carbohydrate; which means they are… Continue reading Pulses and Grains
On Sunday my son Brad and his wife Faye came round for brunch. They are both into healthy eating and so I thought I would do an alternative to the usual cooked breakfast. Inspired by a couple of recipes from my Eat Healthy magazine I did roasted sweet potato, butternut squash and red pepper frittata, homemade ‘baked’ beans and grilled gluten free sausages by Heck. It went down really well and was surprisingly filling.
The baked beans were a combination of two recipes, I just took the flavours I like and the ingredients I had and a little bit of hey presto!
Here is the recipe if you fancy having a go yourselves:
- coconut oil for frying
- 1 red onion finely chopped
- 1 tin of cannellini beans
- 1 tin of mixed beans
- 1 tin of chopped tomatoes
- 200ml passata
- a large tablespoon of tomato puree
- 1 tbsp Tamari
- 1 tbsp Worcestershire sauce
- 1 tbsp maple syrup
- 1 tbsp coarse-grain mustard
- In a small frying pan, gently fry the onions in the coconut oil for about 10 minutes until they are nice and soft
- drain and rinse the beans and add to a large saucepan
- add everything else and the cooked onions
- bring to the boil and simmer for at least 30 minutes, the longer you simmer the thicker the sauce.
They were very simple to make and a lot healthier than the usual tinned baked beans.
They also bought me a beautiful flower arrangement for the table, it’s from their favourite florist Penny Jane Flowers in Leigh-on-sea.
I am addicted to granola and yoghurt with a smattering of fruit for breakfast. I have tried many brands of gluten free granola, some of which are lovely and some had a strange vegetable oil after taste, all of which are quite expensive. With this in mind I thought how hard can it be to make my own. … Continue reading
I have been making these banana muffins for years, but only just recently have I taken to having them hot out of the oven for a breakfast treat. The original recipe waits until they are cool and then add cinnamon frosting on top, but they never last long enough to get to this stage anymore!
I often bake them on a Sunday as a breakfast treat after a nice and well deserved lie in. I also like to bake them when we have guests staying over, it’s amazing how the delicious aroma of freshly baked banana muffins gets them out of bed. ♥
I now bake these little wonders directly in the tin and not in paper muffin cases. I came about this one day when I didn’t have any cases and so just I greased the muffin tin well and cut little round discs from parchment paper to put at the bottom. The reason I do this all the time now is that: 1- I found that the muffin stuck a bit to the paper when you peeled it off and 2- the sides cook nice and crispy and adds to the breakfast muffin experience 🙂
To make them you will need: … Continue reading
These naturally gluten free and dairy free pancakes are amazing and great for breakfast or brunch. We had them with scrambled egg and a few mushrooms, but my husband suggested that next time they would taste even better with a few rashers of bacon on top! I must admit, I added a squeeze of tomato ketchup on top of mine.
Here is the recipe – you will need: … Continue reading
I remember these when they were by Dietary Specials and called breakfast rolls. The first time I had them I remember thinking they were lovely and just like cakey bread. I’m not surprised Schar rebranded them and called them Brioche. I often have a packet in the cupboard for when I need a quick snack. They are lovely with just jam or banana and are very satisfying.
The other day I made some Almond Macaroons, I only need the whites of two eggs for this recipe so I was left with two yolks. I also had a couple of the Brioche rolls left that were beginning to go a bit stale so I though I would try and make a ‘bread and butter’ pudding. … Continue reading
I wouldn’t call this a recipe as such, more of an idea. However, it’s a very scrumptious idea and I have to say, when I thought about making this I got very excited as I can’t remember the last time I had a fish finger sandwich, not a gluten free one that’s for sure. It didn’t take long to make and there wasn’t much clearing up to be done after either, so go and treat yourselves and make this too. … Continue reading
I have tried several recipes for energy bars and this is the one that all the family like. My daughter has just recently chose to go vegan and so this ones for her…
- 125g Apricots (roughly chopped)
- 150ml orange juice
- 50g Coconut oil (or 50g butter for not vegan)
- 75g maple syrup (or 75g runny honey for not vegan)
- 150g unrefined cane sugar (demerara)
- 175g Pure gluten free porridge oats
- 50g sultanas
- 75g pecan nuts
- 50g mixed pumpkin and sunflower seeds
- 25g sesame or other seeds (eg linseed)
- Line a square ‘brownie’ tin (approx. 9inches) with baking parchment
- Oven temp – 190c/375c/gas mark 5
- In a large saucepan bring the apricots and orange to the boil and simmer gently (uncovered) for about 20 mins so that the apricots are soft then blitz them in a food processor to make a puree
- Put puree back in saucepan and add the coconut oil, maple syrup and sugar. Cook over a low heat for about 5 mins to dissolve the sugar – keep an eye and stir occasionally
- Stir in the remaining ingredients. The mixture will be quite sticky
- Spoon into the lined tin, level the sticky mixture and press down, I find using the back of a fork better as it sticks to anything else.
- Bake for 15 minutes, check if done, if it still seems a bit goey in the middle give it another 5 mins. You may have to flatten it down again.
- When done allow to cool in the tin, then turn out, remove lining and cut into whatever size you want.