Tag Archives: recipe

Be Happy : Instagram – 16th May 2013

16 May

insta_2013_05_17

recipe to follow soon!

Eat Well : Gluten-free Banana Pizza …

6 Mar

… recipe to follow shortly!

All part of a little experimentation in the kitchen in a vain attempt to kill this virus, so that I’m fighting fit for our BIG race on Saturday! πŸ™‚

Eat Well : Gluten-Free Fudge Bars

26 Feb

Best eaten straight from the freezer! πŸ™‚

 

Ingredients:

  • 1 cup of pecans
  • 3/4 cup unsweetened cacao powder
  • 10 medjool dates – pitted and chopped
  • 3/4 cup almond butter
  • 1/4 cup orange/apple/coconut water or water
  • 2 tbsp honey
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 to 3/4 cup unsweetened shredded coconut

 

Method:

  1. Using a food processor, blend the pecans until finely ground. Add the cacao powder and mix well.
  2. Add the dates, almond butter, juice, honey and vanilla – pulse again until the mixture becomes dough-like.
  3. Line a baking tray with parchment paper, and roll the dough into golf-ball-size balls, placing them on the tray. Put the tray in the fridge and chill.
  4. Store the balls in a plastic container in the freezer.

 

Nutritional Info per Power Ball:

  • kCalories : 180
  • Fat : 13g
  • Carbohydrates : 18g
  • Protein : 3g
  • Fiber : 4g

Handy Hint:
If you can’t get hold of almond butter, hazelnut butter works nicely, and failing that, peanut butter works just fine too πŸ™‚

Eat Well : Gluten-Free American-Style Pancakes

12 Feb

So it’s pancake day!

And given that I’ve just had my first cardio-training session after 4 weeks of rest and recovery, I think these pancakes are well-deserved!

I’m also here to prove that not all gluten-free food has to taste like potatoes!

image

Gluten-Free American-Style Pancakes

Ingredients:

  • 200g gluten-free self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml soya/almond milk
  • a knob of butter
  • and a topping of your choice πŸ™‚ – I’m going for Nutella!

Method:

  1. Measure out all ingredients and mix together in one bowl with an electric whisk to make a thick smooth batter.
  2. Heat a teaspoon of oil or butter in a large non-stick frying pan. Β Drop a large tablespoon of batter into the pan, and cook for about 3 minutes on a medium heat, or until the pancake moves freely in the pan and bubbles start to appear. Using a fish-slice turn the pancake and cook on the other side for a further 3 minutes.
  3. Now top with your favourite topping πŸ™‚

Nutrition per pancake:

  • 108 kcalories
  • Protein : 4g
  • Carbohydrate : 18g
  • Fat : 3g
  • Saturated Fat : 1g
  • Fibre : 1g
  • Salt : 0.41g

Eat Well : Low-Fat Chocolate Cake

27 Jan

You can have your low-fat cake and eat it!

Ok, so this ones not gluten-free – I’ve been having an off week, but as a treat for my lovely housemate for her birthday, I decided to try out a low-fat recipe for a birthday cake.

Low-Fat Chocolate Cake

Ingredients:

  • For the cake:
    • 3 large eggs
    • 85g caster sugar
    • 70g plain flour
    • 1 tbsp cornflour
    • 2 tbsp cocoa
    • 1/2 tsp baking powder
  • For the filling:
    • 25g dark chocolate (don’t use 75% chocolate, as this makes the icing too bitter)
    • 100g light soft cheese – Philadelphia
    • 100g 0% Greek Yoghurt – Fage
    • 2 tbsp icing sugar

Method:

  1. Heat the oven to 180 degrees/160 degrees for a fan oven/gas mark 4. Lightly butter and line 2 x 18cm sandwich tins with baking tins.
  2. Whisk the eggs and sugar until light and fluffy – this should be about 5 minutes if using a tabletop mixer, or 10 minutes using an electric hand whisk. The mixture should increase in volume, and be thick enough to leave a trail on the surface when the whisk blades are lifted.
  3. Sift the flour, cornflour, cocoa and baking powder over the eggs and fold in using a large metal spoon. Be careful not to loose the volume of the mixture – keeping the air bubbles in the mixture will keep the cake light and moist.
  4. Pour the mixture into the tins and bake in the oven for 15-20 minutes until the cakes have well risen, and the mixture has begun to shrink away from the edges of the tins, and springs back when pressed. Allow to cool in the tins for 5 minutes, then turn out on to a rack.
  5. For the topping/filling, microwave the chocolate until it has melted, then beat in the soft cheese, yoghurt and icing sugar until smooth. Spoon onto the cakes and serve πŸ™‚

Serves 8.

 

Nutrition per serving:

  • 180 kcalories
  • Protein : 5g
  • Carbohydrate : 27g
  • Fat : 7g
  • Saturated Fat : 3g
  • Fibre : 1g
  • Sugar : 18g
  • Salt : 0.33g
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