So this is a great new favourite slow-cooker recipe, it’s sweet and spicy and very filling.
To say that you have to be prepared when you go gluten-free is a bit of an understatement.
That being said, there are always situations that you can’t prepare for, travel plans going awry, the gluten-free options at catered events not being all they were promised or simply not being able to buy something gluten-free.
This is an easy way to add flavour, fibre and lots of goodness to a variety of dishes. My seed mix contains buckwheat (surprisingly gluten-free despite the name), slivered almonds, sesame seeds, pepitas, sunflower seeds, chia seeds and linseed (flax seeds). I combine them all in an airtight container and shake.
Right, ok sorry. It’s been a busy year so far and I haven’t kept up with my blog. Don’t worry I’ve still had time for great cooking and some new recipes – just not the time to add them here. I’ll do better, promise. Let’s add another winter recipe, a classic minestrone soup with gluten free stock and pasta of course.
I like my soup so thick you could almost eat it with a fork.
A good hearty soup should be chunky and thick not drippy and watery.
One of my most popular posts is Can I eat 1422? , it seems there are a lot of people out there looking for answers about what exactly is in their food. Lots of you drop by searching for information like I did, about whether your food additives are gluten-free and many are finding your way here just to find out more about food additives in general. Continue reading “Going gluten-free is easy!”
This is a really simple recipe for a salad dressing, I mean the ingredients are right there in the name.
1 teaspoon lemon juice
1 teaspoon dukkah
1 tablespoon mayonnaise
Mix together and…voila!
It’s good with my grilled chicken salad with halloumi and green beans, linked here, but again easy to figure out as the ingredients are, you know, right there in the name.
Happy New Year! Thanks to all my followers, visitors and guests for helping me grow my blog this year. Happy to have so many visitors from all over the world looking for information, recipes and all things gluten-free.
We’re going to start the new year off with a dish perfect for the morning after a big night. This dish combines lots of my favourite ingredients, chorizo, halloumi, eggs and baked beans; guaranteed to get the blood pumping (or arteries clogging) on a slow moving morning.
With some time off over the holidays, I finally get to try some new recipes and I’ve been meaning to experiment with an energy bar for some time.
gluten-free and oat-free
I wanted them to be tasty, relatively healthy and oat free I think this little experiment worked out well.