The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information


December 2015

Recipe (GF, DF, Vegan) | Easy Christmas Biscuits

If I’m truthful, I was a terrible baker even before I became gluten free. Now, if anything, I’m worse! BUT – I wanted to have a go at some gluten free Christmassy biscuits, and I’m very pleased with how they turned out.

These just happen to be dairy free and vegan too – I always use sunflower spread in the place of butter for baking as I prefer it’s texture. If you would rather use a soya spread or even unsalted butter, the amount will stay the same!

Please be aware that cooking times will vary. The cutters are used are from Lakeland and can be found here.


55g sunflower spread/margarine

30g caster sugar

80g gluten free plain flour (I use ASDA’s own)

1 dessert spoon of warm water

30g pecans

2 teaspoons of ground cinnamon

2 teaspoons of ground mixed spice

A sprinkling of grated nutmeg



  1. Pre-heat the oven to gas mark 4. Chop the pecans.
  2. Measure the ingredients and then place the sunflower spread and caster sugar into a bowl. Make sure the sunflower spread is at room temperature and then cream the spread and sugar together.
  3. Sieve the flour and spices into the mixture and combine with a spoon. Slowly add the pecans and mix together.
  4. Once the mixture begins to combine, use your hands to create a ball. Wrap in cling film and place into the fridge for half an hour.
  5. Take the ball out of the fridge and place on a floured surface. Roll out to an even thickness and use the cutters. Place the shapes onto baking trays covered with baking paper.
  6. Place the larger stars onto the top shelf and the smaller stars onto the bottom shelf. Cook for 15 minutes approx or until golden brown!




Recipe (GF, V) | Christmas Nut Roast

In case you needed to know this is an onion-less recipe, but unfortunately not dairy free or vegan.

Christmas is nearly here! Nut roast has been (and will be this year) the main part of my Christmas dinner all of my life.

This recipe is adapted from Rose Elliot (a recipe my Mum used to use before I knew I was gluten intolerant) and the Hairy Biker’s which we found in the paper. I’ve not stuck to either of these at all really, and went my own way with the flavourings, but I feel it’s only fair to give them as references.

This recipe will serve two to three people if you have all of the usual Christmas trimmings alongside. I’ve experimented a lot to make it just right for me – my gluten free version of Rose Elliot’s recipe kept falling apart, even using breadcrumbs or GF flour. Using egg as a binder as the Hairy Biker’s suggested seems to work best. Using grated cheese also helps to make the mixture hold, hence why I was unable to make this recipe dairy free.

This slideshow requires JavaScript.



150g raw, unsalted cashews

A handful each of walnuts and hazelnuts

3 large mushrooms

1 small carrot

70g spinach (raw, unwashed weight)

50g of grated cheddar

1 small egg (beaten)

10-20ml of boiling vegetable stock

1 teaspoon of thyme

1 teaspoon of oregano

1 teaspoon of sage

Grated nutmeg to taste

Ground black pepper to taste

20.12.15 (11)


  1. Pre-heat the oven to gas mark 6. Line a ceramic dish with greaseproof paper and set aside.
  2. Weigh the nuts and then blitz in a food processor. Be careful not to blitz them too thoroughly – you want the nuts to remain in chunks rather than a powder (you would be surprised how easily they can turn to powder in the food processor!)
  3. Cook the mushrooms in a frying pan. Once they are cooked, add the spinach and stir until the spinach wilts (this will take only a few minutes). Once wilted, add the grated nutmeg and stir into the mushroom and spinach mixture.20.12.15 (12)
  4. Add the mushrooms and spinach to the nuts. Peel the carrot, and then use the smallest side of the grater to grate into the mixture.
  5.  Add the cheese, the beaten egg and the herbs and stir until thoroughly mixed.
  6. In a jug, mix boiling water with a Knorr vegetable stock cube. Slowly add a small amount into the mixture. Make sure not to make the mixture too wet, but use enough stock that the mixture spreads evenly in the dish. I’ve found without adding a small amount of stock it can be quite dry once cooked.
  7. Spread the mix into the dish and flatten the top to prevent burning. Cook for 25-30 minutes on gas mark 6.
  8. Cut into slices and serve with your Christmas trimmings!

20.12.15 (28)


Coming Soon | Thrifty Food

As a student, I know that food budgeting can be tricky. Add gluten intolerance/CD, vegetarianism and IBS into the mix and food prices start to rise!

But, by using vegetables, dairy and a cupboard staples, dietary requirements don’t have to cripple you financially.

I’m going to be producing a series of recipes keeping cost as low as possible without sacrificing on taste or nutrition. All recipes will be gluten free and vegetarian, as always!

I would like this series to be useful to everyone, not just students. I will also try to include as many dairy free or vegan options as I can.

They will all be headered as “Thrifty Food” and will also be categorised as such.

If you have any suggestions or requests for recipes feel free to drop me a message.

Recipe (GF, V) | Easy Courgette Fritters

This is a really easy recipe and shouldn’t take too long to make – perfect for anyone with a busy lifestyle.

The amounts with this one will vary a lot as the size of the courgette will make a difference to the amount of flour etc you need.

Batter recipe is adapted from this recipe.


1 large courgette

300 ml of skimmed milk

1 egg

80g of GF plain flour (add more a dessert spoon at a time if needed)


Salt and pepper





  1. Grate the courgette. Put it into a clean tea towel, hold over the sink and squeeze until all of the water is removed. This is an important step as courgettes contain a lot of water and if you don’t remove all of it before mixing with the batter, the fritters won’t hold together.
  2. Combine the egg and milk with a whisk. Slowly seize the flour in until a pouring batter is made.
  3. Leave the batter to rest for a couple of minutes. Heat some sunflower oil in a frying pan.
  4. Add the courgette and then the herbs and seasoning to the batter and gently stir into a mixture.
  5. Using a ladle, drop coaster-sized portions into the oil. Fry for 3-5 minutes and then flip.
  6. Once fried, place onto kitchen roll to soak up the extra oil and then serve!

Courgette fritters (3)


Posts coming up this month

Sorry that I haven’t posted much recently, but my essays are taking up all my time. I’m starting to feel quite festive so I’ve been planning a few posts!

These are hopefully scheduled to appear before Christmas:

Recipe (GF, V) | Christmas Biscuits

Recipe (GF, V) | Christmas Cake

Eating Out | List of the UK’s 100% Gluten Free Eateries

Recipe (GF, V) | Christmas Nut Roast


As always, I’m open to suggestions so if there is something you’d like to request – just ask and I’ll see what I can do!


Ricotta Gnocchi

I think I’ll have a go at these with gluten free flour! 🙂

No Thyme to Waste

Another easy dinner you can make from scratch in about an hour. Why not make your own instead of buying the pre-made kind? I don’t bother to create the traditional fork ridge pattern on my gnocchi, I just leave them plain jane and give them a quick sautee. This one is sure to satisfy your wintery dinner cravings, and I promise it’s as easy as it sounds.

Ricotti Gnocchi:                serves 3 full, or 4-5 appetizer

150 g                        all purpose flour

1/2 tsp                      salt

1/4 tsp                      black pepper

1/4 tsp                      chili flakes

1/4 tsp                …

View original post 671 more words

Create a free website or blog at

Up ↑