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Miranda

Dairy Free/ Recipe challenge/ Soya Free/ Vegetarian/ Wheat Free

Spelt Naan Bread

I never knew making naan bread could be so easy! I love a curry, something which is easy to adapt for most food intolerances. I don’t have wheat so my usual accompaniment to curry is rice and a few poppadum’s (which are made from lentil flour). My little girl Emily, loves naan bread however most contain milk so I recently decided to try and make her one. I found a recipe from The Hairy Bikes Great Curries book that I thought I could adapt. The result was super tasty.

Spelt Naan Bread

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Serves: 6

These spelt naan bread are super tasty and fun to make - dairy free too.

Ingredients

  • 600g spelt flour, plus extra for rolling
  • 2 tsp bicarbonate of soda
  • 2 tbsp coconut sugar
  • 2 heaped tsp fine sea salt
  • 1 tsp nigella seeds (optional)
  • 1 medium egg, beaten (or 2tsp flax seed mixed with water - not tested this)
  • 300ml mylk
  • 2 tbsp rice bran oil
  • 25g melted dairy free spread or coconut oil, for brushing

Instructions

1

Put the spelt flour, bicarbonate of soda, coconut sugar, salt and nigella needs, if using, in a food processor and blitz them quickly until lightly mixed. Break the egg (or use flax) into a bowl and whisk in the mylk and oil.

2

With the motor running, slowly add the mylk mixture to the flour and blend for about 20 seconds or until the dough comes together into a rough ball. It will be very soft and fairly sticky. You can also mix the dough by hand, adding the liquid gradually to the dry ingredients. Remove the blade and turn the dough out on to a well-floured surface. Place a large baking tray in the oven and preheat to its hottest setting. This could be as high as 280°C/Fan 260°/Gas 9. A hot oven is crucial for a good naan.

3

Break the dough into 6 portions and roll them into balls, my daugther loved rolling the naan. Taking 1 ball at a time, roll it out on the floured surface into a tear-drop shape with a slightly pointed end. The dough will need to be no more than 4mm thick or it will be too scone-like when baked.

4

Pull the oven shelf out a little and place the naan bread quickly, but very carefully, on the baking tray and push the shelf back into the oven. Cook the naan for about 2½ minutes or until it is puffed up and lightly browned in places. Melt the dairy free spread in a small saucepan.

5

Take the naan out of the oven with tongs and place it on a warmed serving dish or board, then brush it lightly with a little melted spread. Cover with foil and a clean tea towel to keep warm and continue cooking the other naan breads in the same way. Serve them warm.

Notes

These are spelt naan are great to freeze – just pop them in the toaster or hot oven (with a splash of waster on them) to defrost and refresh them.

Product review

Maca Powder – What is it?

Being a Fussy Foodie and living with Food Intolerances I check labels in anything new I buy, as I like to know and try to understand what I am eating.

In my last post on “No Added Sugar Free Hot Chocolate“, I mention Maca Powder. It’s a bit of a fashion food at the moment and is popping up all over the place so I thought I would find out a little more about it.

What is Maca?

Maca is a root vegetable native to the high Andes. The root is a storage organ for nutrients and when taken from the earth comes in a variety of colours.

It’s been used in Peru (aka Peruvian Ginseng) for endurance, energy and hormonal balance for over 2000 years.

Maca is a source of thiamin, riboflavin, vitamin B6, calcium and iron which all contribute to normal energy-yielding metabolism. It also contains zinc which contributes to normal fertility and reproduction, as well as normal levels of testosterone in the blood. Riboflavin and zinc additionally supports the regulation of hormonal activity and help to reduce tiredness and fatigue. Sources: Naturya

Essentially you could see it as a caffeine-free energiser.

Add Maca Powder to smoothies, milkshakes, warm drinks, energy bars, biscuits, brownies and more.

Uncategorized

Rocking Around the Christmas Tree with Sainsburys

In the last year I have become a Sainsbury’s convert, like most people I am a creature of habit and that includes going to the same Supermarket for my big shop. I rediscovered Sainsbury’s just over a year ago, we are lucky to live near a really nice big Sainsbury’s just outside Coventry which is packed full off food intolerance friendly products, its easy to navigate, people on the tills are friendly and nice to your food (no bruised fruit) and it’s actually nice to shop in and I think products are priced competitively. I love seeing my fridge and cupboards stocked after a trip to Sainsbury’s.

The lovely folks at Sainsbury’s have choose us as one of the websites to host a Christmas Giveaway.

Win a Luxury Pamper Kit worth £40 – The Perfect Christmas Gift!

The pamper kit contains all of your pampering must haves and presented in a fabulous blue tote bag. The kit contains: Nip + Fabs body wash, body lotion, facial wash, hand cream, day cream, eye cream, relaxation mask, hydrating mask and facial scrub and is valued at £40.

The Rules…

To enter comment on this post or via Twitter, including retweeting the link to the post and #ChristmasDay (link) revealing who you would give the pamper set as a gift this Christmas and why. Sainsbury’s will judge all the entries, decide the winners and send out the lovely hamper.

“…I would give mine to my lovely Mummy, who has supported me beyond belief this year through some scary and hard times – thank you will never be enough.”

Twenty winners will be chosen Monday 17th December so the pamper set should be with the winners in time for Christmas.

Good Luck Everybody!

Dairy Free/ Dinner/ Egg Free/ Gluten Free/ No added sugar/ Recipe challenge/ Soya Free/ Wheat Free/ Yeast Free

Green Tea Salmon, Coconut Rice and Miso Greens

I regularly have emails from readers living with or recently diagnosed with multi food intolerances, struggling to know what they can cook. Well the good news even with the most complex of intolerances most recipes can be tweaked for you and your family to enjoy, especially savoury ones.

For this Fussy Foodie recipe challenge I am cooking Jamie Oliver’s; Green Tea Salmon, Coconut Rice and Miso Greens from his Jamie’s 15-Minute Meals and demonstrated on his TV program today.

In the week I tend to cook on the fly, working with what’s in the fridge and my store cupboard ingredients, so it was great to have enough ingredients to be able give this recipe ago.

Green Tea Salmon Ingredients:

Serves: 4 | 603 calories

Salmon

  • 4 x 120g salmon fillets, skin on, scaled and pin-boned – I replaced with trout
  • 2 green tea bags – I missed this out but looking forward to trying this
  • olive oil

Rice

  • 1 x 400g tin of light coconut milk
  • 1 coconut milk tin (300g) of basmati rice – I used brown rice, cooking time 10 mins longer
  • ½ a lemon

Greens

  • ½–1 fresh red chilli
  • 1 small thumb-sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste – I replaced this with 1/2 tsp of gluten free stock powder
  • ½ a bunch of fresh coriander
  • ½ a lemon
  • 2–3 tbsp low-salt soy sauce – I used wheat free version
  • Few leaves of coz lettuce – my extra ingredient to pad and give texture and taste to sauce
  • 1 heaped tsp runny honey
  • 200g sugar snap peas
  • 200g tenderstem broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime

The challenge with this recipe was that I lacked a few of the ingredients and I needed to replace the miso paste to make the recipe wheat free and this also would then be soya free.

I replaced the salmon with trout, just as this is what I had and used brown rice instead of white, just to make it that little bit healthier.

The biggest challenge was the miso paste as I have never tried it, so didn’t know what I was trying to replicate. However what I did know is that it’s salty and would make the sauce thicker.

Link to original recipe

Follow all the steps in the original recipe bar the steps to make miso paste:

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a splash of water, then whiz until smooth.

Alternative steps for gluten free, wheat free, soya free option:

Finely slice 1/2 the chilli and add to liquidizer or food processor, with chopped peeled ginger, stock powder, most of the coriander, juice of 1/2 lemon, soy sauce, honey (could replace with 1/2 tsp agave nectar or water), splash of water and lettuce leaves. Whizz until smooth and mixture holds together.

This recipe took about 25 minutes to get to the table, due to increased time on the brown rice cooking. It was easy to make and I loved the technique to make the fish skin crispy both sides, I will defiantly be trying this again. It was tasty and a great alternative way to cook salmon/ trout and serves greens.

Being a Fussy Foodie/ Dairy Free

Inulin

I was doing some research into the different types of soya milks when I came across “inulin” as an ingredient in some soya milks and had no idea what it was and why it was there. I really don’t like not knowing what an ingredient is, so for anyone wondering what inulin is and if you should worry about it Continue Reading…

Drink/ No added sugar

Licorice Tea

Mmmm just relaxing from my latest mug of licorice tea, so warming. My nutritionist advised me that I should have one licorice tea a day to help with some of my tummy issues and I have to say they are tastetastic, and if like me you don’t have any sugar (except fruits) in your diet you will be pleased Continue Reading…