Category Archives: Recipes

Baked Avocado and Egg

This is a quick and easy (and Gluten Free) recipe for something different for lunch or a weekend breakfast, it takes 15-25 minutes to cook depending on the size of the egg so is ideal for mornings where you have little more time. Avocados are easy to find nowadays here in the UK and eating them for breakfast is a great way of getting a massive dose of Omega 3’s at the start of the day.  Make sure you use a ripe one for this recipe as it will be much easier to carve out the hole for the egg.  As well as being full of  healthy fatty acids and proteins they are also low in sugar and high in fibre.

Baked Avocado and Egg

You may be wary of eating avocado that’s has been cooked but don’t worry. It doesn’t become at all mushy after being baked and although the taste changes slightly if anything it become slightly more bland, the creaminess of the avocado is great with the egg and there are tons of ways you can easily alter the dish to make it more to your liking. Traditional breakfast meats like Bacon or Turkey Ham work really well served on the side or chopped up and sprinkled over the top of the egg.

Other toppings that work well if you don’t fancy the Cayenne pepper suggested in the recipe are some red salsa or a dash of hot sauce. Feta cheese with chopped spring onions is also good.

The recipe couldn’t really be any more straight forward, the only slightly tricky parts are making the hole in the avocado where you are going to put the egg big enough, I find the easiest way of doing this is gently circling the hole with a teaspoon removing a little avocado each time.  To get the Avocado to stay securely stood up while its in the oven, loosely scrunch up some tin foil and then make a dip in the middle by pressing it down with your thumbs.

RECIPE

Ingredients

  • 1 Avocado
  • 1 Egg
  • Cayenne Pepper, Salt and Black Pepper

Method

  • Preheat the oven to 190 degrees.
  • Halve each avocado and remove the stone.
  • Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it.
  • Take some tinfoil and scrunch it up to make a bowl/stand for the avocado.
  • Crack the egg into each carved out space in the avocado.
  • Top with some cayenne pepper (if you like it) and a little salt and pepper.
  • Place the tinfoil bowl on a baking tray and put the avocado in it
  • Bake in the oven for about 20 minutes.
  • Put the slivers of Avocado that you removed when making the hole for the egg over the top.

Sweet Potato Gratin

Sweet Potatos and Peanut butter are two of my favourite things to eat but I never thought I’d see the day when I’d be able to eat them both together.  This recipe for a Sweet Potato and Peanut Butter Gratin made that dream a reality.

Sweet Potato Gratin

 

 

 

 

 

 

Sweet Potato’s are good for you in all kinds of ways and they’re a cheap and easily obtainable alternative to starchy white potato’s.  If you’re a fan of Sweet Potato’s click here for a simple salad recipe and here for a Gluten Free Hash recipe.  The Lime, Garlic and Chilli added to the Sweet Potato’s here cuts through their sweetness a little bit and the addition of Peanut Butter brings a Satay vibe to the dish but without the need to use or find a replacement for glutinous soy sauce.

If you don’t like peanut butter just leave it out, the recipe works just as well as a straight forward sweet potato Gratin.

Sweet Potato Gratin

 

 

 

 

 

 

This gratin works well as a side dish, I like it with Chilli or a chicken breast and green beans. It’s equally good as a main dish served with a green salad, this is a good option if you find it too sweet as the bitter salad leaves balance the sweetness of the gratin.

RECIPE

Ingredients

  • About 1kg of sweet potatoes
  • 2 tbsp oil.
  • 1 red chilli, seeds removed, finely chopped, or 1 tsp dried chilli flakes
  • 3 chopped garlic cloves.
  • 250ml double cream
  • salt and black pepper
  • 150g peanut butter (I find a crunchy, sugar free variety best).
  • 2 tsp of lime juice

Method

  • Heat the oven to 190C and lightly oil a large oven proof dish.
  • Cut the sweet potato’s (peeled if you prefer, I usually don’t bother) into thin slices.
  • In a large bowl, mix the sweet potato slices together with a tablespoon of oil, the chilli, garlic, cream and some salt and pepper until they are all equally covered.
  • Arrange half the sweet potato slices in the oven proof dish, spreading them out with your fingers until they form a rough, flat cover of the bottom of the dish.
  • Mix the peanut butter with the lime juice and a tablespoon of oil. Pour the mixture over the sweet potato in the dish and then spread it flat.  Cover it with another layer of sweet potato and then cover the whole thing with any of  cream, garlic and chilli mixture remaining.
  • Cover the dish with  foil and bake it for about 20 minutes, then take off the foil and bake it for another 30 minutes.
  • It’s done when the sweet potato is completely tender and the top is browned and beginning to crisp.
  • If you’d like it a little crispier put it under a hot grill for 2 or 3 minutes but keep an eye on it as it can easily burn.

Gluten Free Fishcakes

Fish cakes are a popular choice for supper that you may miss when you start eating Gluten Free.  With this recipe for Gluten Free fishcakes, they are back on the menu. It is a really quick and easy recipe to follow and none of the ingredients are difficult to find anywhere in the UK.

The recipe suggests using canned Salmon which tastes great as well as being really good for you with a high omega 3 content (tinned Salmon also contains more Calcium than fresh salmon). Salmon can however be a bit expensive although there are often special offers if you shop around a bit.  I can’t see any reason why you couldn’t replace the salmon with another canned fish. I’d think Tuna would work well but experimentation is encouraged.

gluten free fishcakes

Gluten Free Fishcakes

 

 

 

 

 

 

Served with sweet potato fries and mayonnaise these make a great, quick, easy and healthy dinner.  The fishcakes also go well with guacamole, mashed potatoes, roasted vegetables or a green salad.

The amounts given in the recipe below will produce about 6 fishcakes, if you’re just cooking for yourself you can put them into an airtight container and then store them in the fridge and they will keep for 2 or 3 days.

If your having people round you could make these and turkey burgers and serve them with a variety of dips and sides for a quick, impressive buffet that should have something for all but the fussiest of tastes.

Gluten Free Fish Cakes

 RECIPE

Ingredients

  • 1 (420 gram) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 2 Teaspoons of parsley

Method

  • Break the eggs into a mixing bowl and quickly beat them together.
  • Open the canned Salmon, drain off some of the liquid, check it for bones and remove any that you find and then add this to the eggs.
  • Add the diced onion, parsley and some black pepper to taste.
  • Thoroughly mix all of this together.
  • Shape into about 6 or 7 burger shaped patties.
  • Heat the oil in a large frying pan over a medium heat.
  • Fry each patty for about 5 minutes on each side until they are crispy and golden brown.

Lamb with Pesto Butter Beans

Both lamb and butter bean mash are favourites of mine so when I came across this recipe for lamb with a pesto butter bean mash I tried it right away.

The dish is Gluten Free as long as you check that the stock cube you use is (Gluten Free stock cubes are pretty easy to find in any of the major supermarkets).

Traditionally served in the spring and around Easter I think Lamb is good any time of year, the lamb steaks used in this recipe take less than 10 minutes in the pan to cook.  The addition of crème fraiche and pesto to already creamy butter beans makes for a really smooth and tasty mash which complements the Lamb well. The slight sharpness of the tomato’s stops the dish from being too bland.

So if you like lamb and you’re looking for something a bit different thats quick to cook and with easy to source ingredients then why not try this, it could be on the table just over 20 minutes after you get in the house from the supermarket.

Gluten Free lamb with pesto butter beans

 

 

 

 

 

 

RECIPE

Ingredients

  • 2 x 220g packs lamb rump steaks
  • 270g tomatoes on the vine
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 1 onion, finely chopped
  • 1 garlic clove,  finely chopped
  • 1 x 410g tin butter beans, drained and rinsed
  • 150ml chicken stock, made with 1 Gluten Free stock cube – I use these.
  • 75ml crème fraîche
  • 2 tablespoons green pesto
  • 200g spring greens, roughly chopped

Method  

  • Preheat the oven to 180°C, fan 160°C.
  • Put the tomatoes on a baking tray and cover them with ½ tablespoon of the oil and the dried oregano and roast them for 15 minutes.
  • Meanwhile, heat 1 tablespoon of the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic for the last minute. Then stir in the butter beans, stock, crème fraîche and pesto. Simmer for 5 minutes.
  • Brush the lamb steaks with the remaining oil and season with black pepper. Heat a frying pan over a high heat, add the steaks and cook for 3-4 minutes on each side.
  • Remove the steaks from the pan and allow them to rest.
  • Add the spring greens to the pan and stir fry for 5 minutes.
  • Serve the lamb steaks on top of the pesto butter beans and spring greens, with the roasted cherry tomatoes on top.

 

Gluten Free Burgers

This recipe for Gluten free turkey burgers is perfect for anyone who like burgers. And that’s everyone right? Good. The only problem is that a lot of the ready made burgers in supermarkets in the UK are made with added wheat and therefore unfortunately non Gluten Free.  Which is where this recipe showing you how to make Gluten Free burgers comes in, a healthy, quick, easy and above all tasty turkey and courgette burger that’s a great addition to your arsenal of dishes.  The Courgette and Mint give them a Mediterranean flavour and the Cumin and Coriander make them nicely spicy.

Turkey burger in bun (3)

 

 

 

 

 

 

They are really good served with a side of Guacamole, I like them with refried beans and sweet potato wedges. If you want a more classic burger you can usually find Gluten Free baps in any big supermarket, if I have them in a bun I usually put Guacamole on top of each burger and add some lettuce to finish.

IMG_1291

 

 

 

 

 

 

The amounts in the recipe below will make about 8 burgers, stored in the fridge in some Tupperware they will keep for 3 or 4 days. Just put them under a hot  grill for about 10 minutes to re-heat them.

I’ve made these using Chicken mince instead of Turkey which worked well and imagine any other mince would also work.

RECIPE

Ingredients

  • 1 big courgette, grated.
  • Salt and black pepper
  • 500g minced turkey.
  • 2 eggs
  • 1½ tsp ground cumin
  • 3 tsp ground coriander
  • 3 tbsp chopped mint
  • 2 crushed garlic cloves
  • A big bunch of chopped spring onion
  • Sunflower oil
  • 2 tbsp sweet chilli sauce
  • ½ tsp toasted sesame seeds

Method

  • Heat the oven to 180C
  • Put the grated courgette in a sieve, mixed with a pinch of salt, and leave it to drain for about 15 minutes.
  • Squeeze out as much liquid as possible with your hands, then put the courgette in a large bowl along with the turkey, eggs, cumin, coriander, mint, garlic, spring onion, a teaspoon of salt and some black pepper.
  • Mix everything together well, then using your hands shape the mixture into 8 burger sized patties.
  • Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until they are nice and brown on both sides.
  • Transfer the burgers to a baking tray and finish off in the oven for a further 10 minutes.
  • Spread the Sweet Chilli sauce over the Turkey burgers as soon as they come out of the oven.
  • Sprinkle the sesame seeds on top of each burger and serve.

By Ray Smith

Gluten Free Pancakes

Having pancakes for breakfast might still be more popular in the USA than here in the UK but if restaurant menus in the UK are anything to go by it is becoming an increasingly common choice here.  There is an abundance of different recipes for pancakes, most of which use flour or obscure replacements and often (in my experience) don’t work.  These Gluten Free Pancakes are delicious, flourless and the recipe is as easy as to follow (and change to your liking) as the ingredients are to find.

Using bananas and sugar free peanut butter means that they are a healthy way to start your day with tons of energy and they only take 5 minutes or so to make so are a good option for the weekend or a work day.

BananaPancakesGlutenFree

 

 

 

 

 

 

RECIPE

Ingredients (To make 3 pancakes)

  • 1 Egg
  • 1 Ripe Banana
  • A heaped teaspoon of peanut (or any other nut) butter.
  • Your choice of topping, yoghurt and fruit or nuts works well as does simply spreading them with butter.

Method

  • Mash up the banana with a fork
  • Break the egg into a mixing bowl
  • Put the banana and nut butter in with the egg and mix together well.
  • Pour about a third of the mixture into the Pan over a medium/high heat-  be careful not to pour too much in as this will make it difficult when it comes to flipping the pancake over.
  • After about 3 minutes you should be able to see the pancake becoming solid, when this happens flip it over and cook it for about the same amount of time on the other side.

 

Gluten Free Almond Cake

There are lots of recipes for Gluten Free desserts or cakes around but many of them use unusual flour and other ingredients that can be hard to find in the UK.

If you have a sweet tooth give this cake a go, it uses almond flour so is flourless and gluten free and if you use Stevia instead of Sugar its low calorie as well.  All of the ingredients are easy to find in any reasonably large UK supermarket and the recipe couldn’t be simpler to make. The cake is very sweet so you might not want too much of it at once, I usually cut it into 5cm squares and have it with a cup of strong coffee as a mid afternoon snack or after dinner with a glass of red wine.

Gluten Free almond cake

 

 

 

 

 

The cake keeps really well, I usually cut it into about 8 chunks that are roughly 10 x 5cms and wrap them in foil and then keep them in the freezer, removing them to the fridge a couple of hours before I want to eat it. I’ve stored it in freezer for up to 4 weeks with no problems. It will keep for about 5 days if stored in a cupboard in some Tupperware.

If you’ve just started eating Gluten Free and are missing the occasional piece of cake give this recipe a go.

RECIPE

Ingredients

  • 250g butter
  • 400g marzipan
  • 4 eggs
  • 350g ground almonds
  • 110g Stevia (double this amount if using regular sugar).
  • 4 tsp almond extract
  • 50g roughly chopped almonds

Method

  • Preheat the oven to 180c
  • Butter a 20cmx20cmx6cm silicon cake mould available from Amazon here – Set of 4 Blue Silicone Utensils/Tools & Bakeware. Spoon, Spatula, Pastry Brush, Square Cake Mould
    if you don’t have one line a cake tin with baking paper and butter it.
  • Roll out the marzipan until its under 1 cm thick, you can try to make it into one piece the size of the tin but I find it easier to cut it into rectangular strips which I use to gradually cover the mixture.  This works just as well.
  • Put the eggs, ground almonds, stevia (or sugar) and almond extract into a mixing bowl and then add the melted butter.
  • Mix it all together until its smooth, you can use an electric mixer to do this, I use a fork and it works fine.
  • Put half the mixture into the mould. smooth it with a spatula then lay the marzipan on top
  • Pour the remaining half of the mixture on top and smooth it with a spatula
  • Sprinkle the chopped almonds on top
  • Put it into the oven for about 35 minutes until the top is golden.
  • Leave to cool before cutting into squares.

Gluten Free Chorizo Hash

This Gluten free hash with Chorizo is a bit like a more exotic, posher corn beef hash.  It’s super quick and easy to make and as a one pot recipe requires minimal washing up.  All of the ingredients are available from any reasonable sized supermarket in the UK (Chorizo can sometimes contain Gluten but I’ve always found it easy enough to find one that doesn’t).

I like it with baked beans but it’s good on its own and would go equally well with a salad or anything else you want really. Using the amounts in the recipe below you’ll end up with enough for two or three portions but it will keep for a few days in the fridge. Just stick it under a hot grill or in the pan for 10 minutes or so to warm it back up.

If you want it with an egg on top (you do) you can either crack the egg straight onto the hash just before you put it under the grill (less washing up) or fry an egg and put it on top just before serving.

Glutenfreechorizohash

 

 

 

 

 

 

RECIPE

Ingredients

  • 400g sweet potatoes , cut into chunks (I leave them unpeeled but this doesn’t look as nice and you’ll end up with a more “cakey” hash if you peel them).
  • 1 Onion diced
  • 1 Tbsp Sunflower oil
  • 250g Chorizo with the skin removed and cut into slices and the slices halved
  • 400g can of Chickpeas
  • 1 sliced green chilli
  •  A pinch of Cayenne pepper

Method

  • Boil the sweet potatoes for around 8 mins until they are tender enough to easily stick a fork in, then drain them.
  • While the potatoes are boiling, heat the oil in a large pan and cook the chorizo for 5 mins until its starting to get soft.
  • Drain the sweet potatoes and the can of chickpeas, add them to the Pan and cook for 5 minutes.
  • Turn the grill on to High.
  • Roughly break the mixture up with a fork, then flatten it down with a spatula lightly to form a cake.
  • Cook for around 8 mins, without stirring, until its cooked through, crispy and golden on the bottom.
  • Place the pan under the hot grill and cook for 2-3 minutes (if adding eggs break them onto the mixture just before putting it under the grill and cook until the whites are set).
  • Sprinkle the sliced green chilli (or chilli flakes) on top before serving.

Gluten Free Biscuits

I love biscuits, maybe too much, but they are all absolutely full of Gluten and the Gluten free alternatives available in supermarkets in the UK are very expensive and frankly, not all that.  These Gluten Free biscuits, made with peanut butter, are delicious and easy to make in less time than it would take you to go to the shops to buy a packet of ginger nuts.  The recipe is super adaptable and its easy to add things and change it to your liking without it going wrong.

Gluten Free Peanut Butter Cookies

 

 

 

 

 

There is a good chance you’ll already have all of the ingredients, if not all of them are readily available in any decent corner shop in the UK.  Stored in Tupperware and kept in a cupboard they will stay fresh for at least a week.


If you bake them for the time suggested below you will end up with a chewy, moist “cookie”, you can increase the baking time if you want them a bit firmer.  Be careful not to cook them for too long or they will end up like dog biscuits.

RECIPE

Ingredients

These amounts will make about 12 cookies, you’ll probably need to do them in two batches as the average baking tray has enough room for about 6.

  • 1 jar of 500g of peanut butter (I use the healthier no sugar peanut butter, if you’re using one with added sugar adjust the amount of sugar you add accordingly).
  • 140g Stevia (double this if you’re using regular sugar).
  • 4 beaten eggs

Method

  • Preheat the oven to 180 degrees c and line the baking tray with greaseproof paper.
  • Mix peanut butter, eggs and sugar together until smooth.
  • Roll the mixture with your hands into the shape and size of a golf ball.
  • Put rolled up ball on the baking tray about one inch apart, they will spread out during the cooking and you don’t want them to become one huge weird cookie.
  • Gently press the top of each biscuit with a fork.
  • Bake for 15 minutes then take out of the oven and leave them to cool a bit before removing them from the baking tray to wire rack to finish cooling off.

Variations.

Peanut butter and Tahini Cookies

Peanut butter and Tahini Cookies

 

 

 

 

 

 

These are Tahini cookies, to make these replace half of the Peanut Butter with Tahini and sprinkle Sesame seeds on them before putting them in the oven.  Other variations that work well are putting Cashews, Pecans (or your preferred nut of choice) or chocolate chips in the mixture.