Dairy Free/ Dessert Recipe/ Egg Free/ No added sugar/ Soya Free/ Vegetarian/ Wheat Free/ Yeast Free

Rhubarb Ice Cream Sandwiches

I have been wanting to try the Rhubarb Ice Cream Sandwiches recipe by Green Kitchen Stories for a while now – it did not disappoint. Such a great idea and I have so many ideas whirling around how this can be adapted so watch this space.

The recipe is a little fiddly at points but it is well worth the effort.

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Serves: 10


  • Rhubarb & Strawberry Jam:
  • 2 cups / 200 g rhubarb, washed and trimmed
  • 1 cup / 150 g strawberries, washed and trimmed
  • 3 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • a pinch vanilla powder
  • Raw Hazelnut Wafer:
  • 1 1/2 cup / 200 g hazelnuts
  • 1/2 cup / 50 g rolled oats or oat flour
  • 3 tbsp cacao or carob powder
  • a pinch sea salt
  • 3 tbsp coconut oil
  • 16 soft dates (7 oz / 200 g), pitted
  • Rhubarb Ice Cream 
  • 1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
  • 1 x 14 oz / 400 ml can coconut milk
  • 4 tbsp maple syrup
  • juice of 1 lemon
  • 1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)



First step for making the Rhubarb Ice Cream sandwiches is the rhubarb  jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients and a 1 tbsp or water. Cook on low heat for approx. 20 minutes until soft. Pour the mixture into a blend and blend until smooth. Let it cool. Next step, prepare the raw hazelnut wafer.


Add hazelnuts, rolled oats, carob powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough (I needed a few drops of water to get the right texture). Roll the mixture into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. This is the fiddly bit.. transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice.


Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.


Roll out the second half of the wafer dough using the same method as above. Remove the baking tray from the freezer and carefully transfer the wafer on top of the ice cream (again a bit fiddly – make sure your ice cream layer is fully set before trying this). Put the tray back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. Take out of the freezer for a couple of minutes before enjoying!

My next step is to make a version that is nut free and eczema friendly so watch this space!

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.


  • 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



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.


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.


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.


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.


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.


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.

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

Tottenham Cake Rehash

Having daughters with food intolerance’s can be restrictive especially with treats when eating out. My eldest, just turned 4, she is so good at checking if something has “cows” in and very understanding when she can’t eat things other children can. She loves cake – when I asked her what she wanted for her birthday she said cake.

We found a recipe in a newspaper for Tottenham Cake with pink icing, Emily liked the look of it for her 4th birthday so we thought we’d see if we could make it Fussy Foodie friendly.

Tottenham Cake - Dairy & Wheat Free

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Serves: 12

Rehash of a traybake created in the 1800's by a Quaker called Henry Chalkley on Tottemnham, as a treat for local children. Traditionally the icing was made with Mulberries.


  • 225g Dairy Free Spread (I used Pure - Sunflower)
  • 200g Cocount sugar
  • 4 Eggs beaten
  • 1st Vanilla extract
  • Grated zest of 1/2 Orange
  • 300g Spelt Flour (could use rice flour to be Gluten Free)
  • 2 1/2 tsp Bicarbonate of Soda
  • 3tsp Mylk (I used Oatly)
  • For the topping (optional):
  • 120g Raspberries
  • 250g Icing sugar
  • 2tbsp Dessicated coconut



Preheat oven to 180c/ Gas Mark 4


Grease and line a 30 by 20cm traybake tin


Using an a wooden spoon or electric mix cream together the dairy free spread and sugar - until light and fluffy. Slowly mix in the beaten eggs and vanilla, then stir in the zest.


Gently fold in the flour and baking powder with a metal spoon, then stir in the mylk to loosen the mixture.


Pour the mixture into the prepared tin and bake in the over for 30-35 mins until golden brown and springy to touch. Leave to cool in the tin before removing.


Place the raspberries and 2tsps of water in a small saucepan over a low heat and cook until the raspberries break down and become jammy. Mash the raspberries through a sieve into a bowl (to remove the pips).


Once the cake has cooled prepare the icing; mix the juice with the icing sugar. Poor and spread over the cake and then sprinkle with coconut sugar.


Could replace icing topping with coconut yoghurt if wanted to be healthier and raspberries on top. I was making this for my daugther's brithday so it was a treat having the icing. I use bicarbonate of soda rather than baking powder as its less processed (blog on this coming soon).

We had this cake at a family party for my daughter and people really enjoyed it. My partner said it was the best cake I have made – I think the treat of icing helped here! This is a great cake that is dairy free, wheat free and with extra tweak can be gluten free too.

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.

Dairy Free/ No added sugar/ Product review/ Recipe

No Added Sugar Hot Chocolate

There is one thing I just can’t live without, sounds dramatic but its my equivalent of coffee. I try to make my hot chocolate as good for me as possible; dairy and sugar free.

For along time my hot chocolate of choice has simply been hot cocoa, however on a trip to Whole Foods (dream store) in London I discovered something new.

It’s pricey but just a couple of teaspoons and you’ve got a tasty and filling treat. Thinking about it I’m salivating.


Hot Chocolate Maca Ingredients:

  • Cacao Powder
  • Banana
  • Lucuma Fruit Powder
  • Maca Powder

Maca, what’s that?

How I like my no added sugar hot chocolate?

Over the years I’ve tried lots of dairy free milks including making my own nut milk (delicious but time consuming). My go to dairy free milk is oatly. No nasties and I love the texture and it taste’s great, especially for hot drinks.

NO Added Sugar Hot Cacao

Heat a mug of oatly in a pan with two teaspoons of the cacao powder per mug. Heat until a rolling boil, it can get quiet frothy so watch for it over flowing. Once heated and frothy take off the heat and whisk a little. At the moment I like mine with a spoon of almond butter in or if you like it a little sweeter tasting pop a date in the mixture and it will liven things up a little.

So, how do you like yours…?

Being a Fussy Foodie


It’s a week into getting back on track (no dairy, no sugar and as little wheat as possible) and #sugarfreefebruary is going well. Feeling better already with just the changes I have made so far. Overall I feel less sluggish and find I have more energy in the afternoons.

I’ve found it easier than I thought as I was sugar free (I do have fruit) for so long before, I had just broken the habit and I do like a challenge.

There have been a couple of slips … Anyone going sugar free will know eating out can be a challenge. We ate out a few times at the weekend and I ordered pork, as this was the only dairy free option and I didn’t even think about the sugar in the sticky sauce that was with it until half way through eating it ooops.

Sugar free = no refined sugars, no honey, no sweetener’s, no maple syrup.

Day One:

So day one started well, but I did have a pitta bread with my snack and breadcrumbs on my fish, but overall I was happy as I am so hungry with breast feeding I wasn’t sure I would cope going cold turkey with no sugar. Highlight was my afternoon smoothie with banana, chia seeds and almond butter.

Day Two:


Sorry for the half eaten food shots, but the need to eat kicks in sometimes before I take the photo. Today was a better day, just some wheat at dinner time with my falafel.

Top tip (note to self): Don’t have in the house what you don’t want to eat!

Day Three:


Banana pancakes for breakfast, soooo good and dairy, gluten and sugar free so perfect for me and also my little girl. For dinner I finally tried out my spiraliser and added some sprialised courgette to my salmon broth.

Day Four:


Starting to get back into the swing of things, and its all about managing my snacks. If you have good food available you don’t even think about the food that you don’t want to eat. My bestie and I found a cafe that does sugar free almond milk so we managed to have a hot drink out and about which is a rare treat. Loving porridge at the moment and even better with a slice of avocado and some crunchy toppings.

Day Five:


Worked at my mums today with Emily, she always has lots of dark chocolate so its so tempting, but I managed to get through the day without raiding her fridge, felt like a small win for the week.

Day Six:


So day six was Saturday and we were out and about on a family day in the Cotswolds and the our first ever date night since having Emily. A cheeky gin with sparkling apple juice and various tapas for our evening meal.

Day Seven:


Day seven was a highlight. My bestie cooked us a three course meal all Fussy Foodie friendly from Hemsely and Hemsely cook book…so good. The sticky toffee pudding for dessert was amazing and even suitable for Emily too… have been dreaming about it!

Wheat seems to be a bigger challenge than sugar for my first week, so I need to get better next week as it makes me feel sluggish and itchy too.

So week one back on the Fussy Foodie mission has been fun and it’s great to be back. Anyone trying to be sugar free or suffering from food intolerances who has tips for staying on track or any questions please get in touch.

Being a Fussy Foodie/ No added sugar

Fussy Foodie it’s Been Too Long

In 2008 I set up Fussy Foodie, a space where I could share my foodie journey and life living with food intolerances, in a quest to feel as good as I could.

Since then the world has changed… Quinoa is no longer a food only Gillian McKeith knew (where’s she nowadays?), dairy free is now included on many menus, people used to think I was mad being sugar free but now it’s the in thing, paleo restaurants are popping up, Instagram is the in thing and Facebook is almost dated! I remember the days of struggling to find dairy free milk and now I have a choice even in my local convenience store, although Oatly remains my staple.


It’s now a much better place in the U.K. for those living with food intolerances or just generally wanting to eat healthier.

So where have I been? Well, life took over a little and I was on an unexpectedly and slightly rough ride to start a family. She was almost five years in the making but June last year little Miss Emily entered the world.

I feel so blessed to finally be a parent, if not insanely tired and my foodie focus slipped slightly but I’m now back on it; attempting to live sugar free, dairy free and as wheat free as possible. It helps that Miss Emily loves food and is also sugar and salt free, so I have a new foodie focus.

Over the years many readers have asked questions about children with food intolerances and what to feed them. I now feel better placed to give ideas in this area. So I will follow with some ideas on this.

I’ve been so lucky with Miss Emily and her food requirements, I fully breastfed her until 6 months and then tiptoed into the world of baby led weaning – it’s been crazy messy but so much fun and Emily’s a joy to cook and eat with. So sorry in advance but some BLW spam will hit Fussy Foodie and lots more posts on recipes, products and more.


My bestie (it’s good to share) and I are on a mission for #sugarfreefebruary to kick start us back on course so watch this space for news on our foodie adventures.

Sugar Free

It’s good to be back!

Miranda x


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


  • 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


  • 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


  • 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.