They’re cheesy. Garlicky. Eggy. Taste pretty goddamn unhealthy. They probably are. But quinoa is good for you, right? Ah well 🙂 Ingredients:
1 cup of uncooked quinoa
3 cups of boiling water
A reasonably large chunk of cheese, cut into little pieces (two handfuls maybe)
1 cup of flour
A handful of chopped chives
4 cloves of garlic
1/2 a teaspoon salt
(You could probably throw in some green vegetables if you wanted)
First, cook the quinoa with the water in a pan for about 10-15 minutes, if it is still too watery by then keep cooking, if it is dry but not soft enough add some more water (Oh dear I’m actually terrible at this.)
Okay. While the quinoa is cooking, beat the eggs in a large bowl. If, that is, you’re not going to exactly follow what I did. I actually ran down the garden in my pyjamas and a pair of crocs, got really excited about the fact that there was wild garlic with little bulbs in my garden, and ate some (only a tiny bit, I didn’t swallow it) only to find out they were daffodils. After the horror of almost dying, I skipped down to the vegetable patch and picked some muddy and wilted chives. And then the quinoa burnt a little. Shh.
Okay. So once the cheese and garlic and chives are chopped and the quinoa is cooked, mix it all into the eggs with the flour. And the salt, yes. And whatever else I forgot to say.
Mix it all up into a slightly wet mixture. It’s warm and eggy and unpleasant.
Scoop it out into about 10 balls, and flatten them, dusting with flour.
Heat up some olive oil in a pan and cook for about 7 minutes each side. I managed to fit about five into the pan at a time.
This is one of my favourite stand-by recipes, it’s really easy to make and always delicious!
There’s a bit of a disaster story with this, however.
So, last weekend I went to a singing weekend. Every year I bring a cake. This year, I decided to make this one:
Yup. Doesn’t it look pretty amazing? Sorry. But usually I mess up on cakes, this cake, I didn’t. There was orange drizzle. Rich chocolate icing.
So I put it in a box, clearly labelled “this way up” with arrows pointing in the right direction. I put it on a shelf in the back room.
And the next day, it was upside down.
I don’t know who, I don’t know why. But they missed out on some good cake thanks to their ignorance, as it was virtually crumbs and icingy mush after. At least it was still a bit edible.
So of course, I took it home. Not presentable to anyone else. Ahem. I got to eat a bit more of it than I would have originally thought. On the bright side, my sister got some too 🙂
Also: I am going to Scotland for ten days for a nature camp! I will be camping all week (fingers crossed for the weather to continue) and hopefully it will be awesome. But no posts for ten days! I’m leaving tomorrow. Can’t wait!
120g butter substitute, I use Pure
120g caster sugar
120g gluten free self raising flour, I use Doves Farm
20g icing sugar
for the icing… Just make your usual chocolate buttercream, dairy free or not.
Preheat the oven to 190c
Mix together the butter and the sugar until creamy
Beat the eggs and then mix them in
Zest the orange and juice half of it into the bowl, mix into the egg/butter/sugar
Sift the flour into the bowl, mix.
Put it in a cake tin and bake for 20 minutes, or until golden brown on top.
Mix the other half of the orange with the icing sugar, and when the cake is baked, stab the cake with a fork a few times and drizzle the drizzle all over it 🙂
Ice as needed, chocolate icing tastes amazing on this!
These are delicious! I kind of adapted the recipe but now it’s changed so much that it’s a new recipe in itself.
They usually take me about half an hour to make from start to finish, and they are really easy to make.
15 oz can of butter beans or other beans, drained
1 average sized courgette, grated
3-5 tablespoons of pesto, freshly made or store-bought
5-7 tablespoons of rice flour or other flour
Salt and pepper to taste
Olive oil for frying
Cucumber, tomatoes, lettuce etc. or whatever you like inside a burger
Put the beans, courgette, pesto and flour in a blender or food processor and blend until a thick paste. Taste and season and add more pesto if needed. Take out a bit, roll it in your hands for a second and see if it sticks to them, if it does, add more flour and stir.
Shape them into equal sized patties, depending on how large your burger buns are.
Heat up a small amount of oil in a pan until sizzling hot, then slowly place however many burgers fit in at one time in, for 2-3 minutes each side, or until golden brown
Put one in a burger bun with some other fillings and enjoy!
Yes, again. But this time I have a recipe!!!
I made these earlier, and now I feel unwell from the ridiculous amount of icing I ate… But don’t follow my mistakes. Save your icing, put it on the cupcakes, believe me, it tastes better there.
Basically, these are soft, fluffy, gluten free chocolate cupcakes with a creamily refreshing mint icing on top.
Recipe after the photo!
100g gluten free self raising flour
20g cocoa powder
(for the icing)
about 1 cup of icing sugar
4 teaspoons of butter
a good few drops of mint essence
Preheat oven to 90c, mix together the butter and sugar, whisk the eggs, throw them in, mix again, put in the flour and cocoa, throw them in the oven, bake for 15 mins, throw everything in the icing together, mix well and decorate.
Sorry for the hastiness, I just have tons of homework I stupidly left for tonight to do…
These are amazing.
I hate raisins. But I love mince pies. My sister hates raisins, and mince pies, but she loved these mince pies.
They are also vegan. Just saying.
makes 2 jars, 1 jar has enough for about 12 pies.
110g Brown sugar (or white, whatever works)
1 tsp of cinnamon (or more if you wish)
2 tsp of powdered ginger
Zest and juice of a reasonably large lemon
100ml of apple juice (or orange)
First, measure out the dried fruit, butter, sugar, cinnamon and ginger. put these in a saucepan. (just makes it easier to clean up.)
Zest the lemon before squeezing it. if you only have small lemons, use 2. They give the pies a really delicious flavour
Put the zest in and squeeze the lemon into the saucepan, avoiding letting the pips in. Fishing lemon pips out of sugar is not a nice experience.
Heat the pan gently at first just to melt the butter. Once the butter is melted, and everything is mixed together, pour in the apple juice. It will seem watery at first, but gradually increase the heat. Once it is bubbling, turn off the heat and pour into sterilized jars. when it cools it will solidify a little more.
To make pies, simply spoon the mix into pastry shells and cook for about 8 minutes
And it is fluffy, gooey, light, rich, and there is not a huge amount of sugar either.
The pastry crumbles and flakes like no other gluten free pastry (usually) does.
There is a thin crust on top, waiting to be broken into.
This is perfection.
(really easy, one hour in all, one bowl, one grater, one spoon, one fork perfection.)
For the crust:
1/2 cup dairy free butter substitute (preferably salted)
1 cup SELF RAISING (very important) gluten free flour blend
1/4 cup icing sugar
For the filling
2 oranges (or 2 lemons, if lemons use 1/4 cup more sugar)
125g dark chocolate
1 teaspoon of baking powder (also very important)
3 tablespoons of flour
Begin by preheating your oven to 180c, 350f, whichever term you like to stick with.
Mix all the crust ingredients together. I tried using a spoon, but as always happens when I bake pastry, it failed and my hands were in there within the minute.
Press the dough extremely thinly onto the sides and base of your pie dish (if you have some left over, DON’T add it in. you should be able to see the base of the dish through the crust.
Bake that in the oven for 20 minutes, until golden brown.
So then, when the crust is baking, beat all the eggs together in the base of the bowl (preferably the same, to save on washing)
Melt the chocolate in whatever way is most suited to you then add it to the eggs, whisking thoroughly. If you dont whisk the chocolate into the eggs it solidifies into a lump at the bottom of the bowl which is a bit of a nuisance.
Zest both of the oranges, and juice ONE of them. if you juice two it will me more gooey than it already is.
Add that, along with the baking powder and flour.
Pour this gloopy, eggy mixture into the freshly baked pie crust.
Bake for 35 minutes, then take out and let cool in the fridge for 10.
Mine was very sloppy at first but hardened nicely to a brownie/moose texture
This actually turned out pretty well. the marrow is huge, and I only used a tiny bit of it to make these meals. Ingredients serves three (approximate. I did not use measurements) Three large slices of marrow One small gluten free roll. (mine had just gone a bit stale) Half a head of broccoli Half a can of chickpeas Three large handfuls of grated cheese One egg Three and a half tablespoons of basil pesto Two leaves of sage A handful of parsley
Preheat your oven to 180c Scoop the fleshy insides of the marrow out and discard. Beat the egg in a large bowl. Add the cheese to the egg. Grate the gluten free roll and mix it into the egg and cheese. Chop up the broccoli, and add it to the mix. Throw in the herbs. I would say that a good lot of thyme would be delish, but I didn’t have any on hand. Mix in the pesto. Fill the marrow rings with the stuffing and bake on the oven for about 15-20 minutes, or however long you think. I didn’t time it. Enjoy!
I made this a little while ago. I pretty much made it up as I went along, and so I don’t have any recipe. Its pretty obvious how to make it though. Just whip up some pastry, bake it, steam the apples and throw them in the pastry with the redcurrants and sugar. I made little pastry leaves and baked them on top because I had lots of extra pastry.
This is seriously good. In my opinion, its better than ice cream, which is good, considering I cant (or maybe just don’t) eat ice cream. Although frozen yogurt is so tasty I cannot substitute it with banana. Also, it is 3 servings of fruit if you eat half of the below recipe, 6 if you eat all of it.
Serves 4 (or two people with normal stomach capacity)
A handful of raspberries. (or cinnamon or cocoa powder or everything…)
freeze the bananas for about five hours. if frozen overnight, defrost a bit before blending. I’m still fishing bits of banana from my hair. it goes everywhere if its like a block of ice.
Blend the bananas and the raspberries together.
Ta-da! Delicious, healthy ice cream.