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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

May 2017

National Vegetarian Week | Bacon

Some of you may know that I’ve been vegetarian since birth – that means I’ve never eaten meat. And frankly, I very rarely think about it. My Dad is not vegetarian and my Mum is and so they gave me two different approaches to the lifestyle. My Dad made it clear that I could try meat or fish if I wanted to and my Mum never judged my Dad for his diet. I subsequently grew up without hating meat eaters but also seeing that meat eaters could respect vegetarianism. My Dad eats vegetarian food 99% of the time, purely because he enjoys it.

You may wonder why I’ve called this blog post “Bacon”. Some of you probably clicked on it hoping for controversy or for me to say that I’ve never been able to resist the smell. In fact I’ve used this title to convey what the word “bacon” represents to a vegetarian – the scorn of some meat eaters.

I wrote this blog post recently asking meat eating Coeliacs to respect the fact that I am able to be vegetarian and a Coeliac – one through choice but not the other. I ask for this respect again. I am not a preachy vegetarian, nor do I look down my nose at meat eaters. This is my lifestyle choice and I do not deserve your scorn.

Any vegetarians reading this will know what I mean. We’ve all been sat at a party with new acquaintances or chatted to work colleagues about being vegetarian and heard the trusty, trotted out phrase “But what about bacon?”. They look at you with dumbfounded yet smug expressions, thinking “I’ve got her now, how could she possibly not want to eat bacon?”. I’ve had 22 years of that. It has never becomes less annoying but my responses have become better, quicker, more direct. When I was a child I would just shrug, embarrassed, unable to voice my viewpoint to the (usually) grown adults that would ask me this.

Now, a nearly adult woman, I can fire off my reply with an amused and not an embarrassed mindset. After all this time the phrase has just become a parody of itself.

So then, in case you’re still wondering, what about bacon?

The answer, from my point of view, is simple. Vegetarians, especially those who have been vegetarian all of their lives like myself, don’t sit around thinking about meat. We don’t block it out or learn to fear and hate it like a brain washed cultist, we just don’t find ourselves daydreaming about it. We understand that nearly everyone in Western culture raves about bacon, but quite frankly we’re not that interested. We find joy in our food just the same as you do.

All I ask for is respect for each other’s choice goes both ways. Eating meat is just as much a choice as being vegetarian, and that choice is up to the individual. Next time you ask a vegetarian, “what about bacon?” perhaps you’ll consider that.

Recipe (GF, V) | Easy Gluten Free Lunch Ideas

After posting every single day for a week for Coeliac Awareness Week 2017 I’m afraid I’m a bit burnt out so you are getting a compilation blog post for today! There are a few new recipes that you haven’t seen and some old ones but hopefully this should help any of you stuck on what to cook for lunch.

Pizza Crumpets

I used Newburn Bakehouse’s Gluten Free Crumpets for this.

  1. Spread 2 teaspoons of tomato puree onto each crumpet. Top with herbs, cheese and pine nuts.
  2. Bake in the oven for 10 minutes or until the cheese is melted.

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Fried eggs, mushrooms and spinach on toast

Use gluten free toast and serve with a dollop of ketchup!

  1. Make the toast and top with butter/dairy free spread.
  2. Fry the eggs and then top the toast with the eggs. Add the mushrooms into the pan and fry until cooked. Add the spinach 1-2 minutes before serving to allow to wilt.
  3. Add to the eggs on toast. Finish with torn fresh mozzarella if desired.

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Gluten Free pasta salad

Get the recipe here.

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Red Pepper and Basil Soup

This tasty soup is very easy to make and only takes 20 minutes. Get the recipe here.

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Rice with halloumi, runner beans, cashews and pesto

This is the first recipe I ever posted on my blog! It only takes 20 minutes so if you have a bit longer to prepare your lunch this is easy to do! Get the recipe here.

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Back to new recipes next Monday! I post every Monday and Friday and Youtube videos on Wednesday!

 

 

 

Coeliac Awareness Week | The Reality of Coeliac Disease

In case you didn’t know, it’s Coeliac Awareness Week this week. Social media becomes awash with mainstream Coeliac Awareness posts about the usual – gluten free food, Coeliac misdiagnosis and eating out. I wanted to portray the day to day life of people living with the disease including the uncensored bad bits. I hope to open the eyes of non-Coeliacs to the challenges faced by those diagnosed with this life long auto-immune disease. These people were kind enough to share their stories so that you can share them with your non-Coeliac friends.
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A few years ago I fell ill, I was getting agonising stomach pains, nausea and generally feeling unwell. I went to the doctor and they thought I had appendicitis, so I was taken to hospital but scans showed it wasn’t that so I was discharged. Forward 3 months and I’m still in agony, off work because I couldn’t sit for more than a few minutes, all tests were coming back negative. Another 3 months and I was still in agony but went to see a consultant at the hospital who decided to test for coeliac, which should have been done months before. The nurse with him said to give gluten free a go once my bloods were done that day and I did. I haven’t eaten gluten since that day, just days later the pain was less, nausea had gone and I was feeling better. Three years on I haven’t eaten any gluten intensively and when I’ve been a victim of cross contamination I know almost instantly as the pain reappears. Going gluten free was the best thing I ever did.

In three years I’ve never really had any issues, though one stand out memory was during a trip to Costa, they had a mint choc chip cooler on and I’d checked the ingredients online and it was all safe. I ordered it and started drinking. Then I felt a crunch which tasted suspiciously like cookie instead of chocolate chips. I spat it out but it was too late I’d  already drunk some. I hoped for the best but 10 minutes later I was running for the loo. I contacted them and they confirmed they’d run out of choc chips and replaced with cookie used in a different cooler without telling me. Headquarters gave them additional training and a slap on the wrist as they are not suppose to replace any ingredient without informing the customer. It was a nightmare moment but at least some good cane from it with the training.
~ Alison from Coeliac Sanctuary
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My partner and his family think I’m a drama queen and a bit of a spoilt madame! To keep the peace I agreed to go for a meal with his parents at their local Wetherspoon’s. I checked out the menu online and decided there were some things I could eat and they claimed to be allergy aware. I ordered the chicken salad and explained to the waiter I was Coeliac so no croutons etc. – he wrote it down and said he would tell the kitchen. When my food arrived it was covered in croutons and bits of who knows what that looked covered in flour. I quietly said to him, “I cant eat this its covered in croutons and things that will make me ill.” Oh yes, he said, “I did tell them. Best you pick it off yourself if I take it back that’s what they will do”!!! I made him take it away and asked for a plain salad with nothing on it, which he did. And yes you guessed it out came a plain salad covered in croutons! I explained again as civilly as I could that I really can’t eat this I’m a Coeliac it will make me seriously ill. So he took it away and minutes later I was presented with a bowl of lettuce and a tomato. I decided this was as good as it was going to get and ate it. Partner’s Mum asked if I was enjoying my special meal! I couldn’t be rude so grinned and said yes I love lettuce! We don’t go to Wetherspoon’s any more.
~ Belinda
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This is an excerpt from this blog post from Gluten Freak Abroad, used with kind permission from the writer.
COELIAC LIFE: the cringe-worthy experiences of a gluten FREAK
– being “the awkward one” at a restaurant: receiving glares from the waiting staff who either a) think you’re being vexatious and want to spit in your food b) have no idea what gluten is so try to offer their own guesstimate on whether the meal will contain gluten (well you can eat potatoes can’t you so it should be fine) c) confirm everything is gluten free to then blow up like a pufferfish an hour later
– declining every invite to a house where food is on offer, as you don’t want to put the chef out, couldn’t possibly take your own food and feel like an absolute fool asking to check the back of packets before you trust to consume anything
having to smile through gritted teeth at the faddy daddies who pride themselves on being “another awkward one” immediately after you have ordered, taking away any gravitas that your request had
– people assuming I’m gluten free for a health kick because I’m slim, so offering up a salad as their only gluten free choice. WHO THE HELL GOES OUT TO EAT A SALAD?
– having to pack at least 7kg of gluten free treats whenever I go abroad, or anywhere for that matter
– being told how awful my life must be and how said person couldn’t possibly give up gluten, one guy even told me ‘I think I’d kill myself if I were you’
– people turning their nose up at gluten free food as if I’m offering them dog biscuits. This is my life FFS sort your face out.
– spending all your time avoiding the above, only to have a gluten attack from an unknown, unidentifiable attacker, and spend all night doubled over in pain, wondering where it all went wrong.
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This is an excerpt from this blog post by Gluten Free and Glittery, used with kind permission from the writer.

Beginning my freshman year of college, I was sick after every meal. It started out as just stomach pains and cramping, but progressively got worse. Sure, I was eating a ton of junk food so I blamed it on this. But every couple of months I would end up with “food poisoning”—so bad that I would end up in the ER. How weird, right? How could I keep getting food poisoning especially when I was eating pizza or pasta? Bad luck, right? Well, between the ER visits, I started having chronic diarrhea and cramps after each meal starting at the beginning of my sophomore year. The pains were excruciating and I was constantly bloated. Fall 2011 was filled with constant migraines and extreme fatigue. My neurologist blamed my spike in migraines on being stressed in college and prescribed a higher dose beta blocker.

Fast forward to Christmas 2011, I spent the evening laying by the toilet, dumbfounded by how I could be so sick. I vowed to see a doctor and I did so shortly afterwards. Doctors have to take family history and I understand that—but as soon as I said my family has a history of stomach ulcers and that I went to a high pressure ivy league, the doctor automatically diagnosed me with stomach ulcers. He instructed me to only eat bagels to “soak up the acid” and add some peanut butter to get more protein. I was sent on my way with proton inhibitors and zofran to prevent vomiting/diarrhea.  I tried to stick with this “tummy friendly” diet and spent Spring 2012 as sick as can be. The fatigue and headaches increased as well as major mood swings and a significant drop in weight. My hair was falling out and my teeth were developing black spots, which my dentist blamed on sodas and coffees—neither of which I drank at the time. The amount of time spent in the bathroom far exceeded the amount of time spent eating. My canker sores were blamed on stress. Everything was blamed on stress. Pre-med overachiever? Yup, has to be the stress, right?

Finally, I realized that all I was eating was bread…what does bread contain? Gluten. My friend in college had celiac disease so the notion of celiac disease  popped in my mind.

[…]

When I woke up from the colonoscopy, the doctor informed me that the villi in my intestines were completely flattened and she could tell just by looking that I had celiac disease. Yes, my intestines were so damaged that they could be seen by the naked eye.

~ Gluten Free and Glittery

 

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Thank you to everyone who gave their stories for this blog post! If you want to give your story it’s not too late – you can send it via e-mail at glutenfreeveggieblog@gmail.com to have it included. Let’s help the world understand that there’s more to being Coeliac than just being gluten free.

Coeliac Awareness Week | Recipe (GF, V) | Spinach, Mushroom and Ricotta Pasta Bake

This is a really delicious way to pack in those extra vegetables!

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Ingredients (serves 2):

3 chestnut mushrooms

50g of fresh spinach

150g of gluten free pasta

500g of tomato passata

50g of ricotta

A sprinkling of cheddar

One teaspoon of tomato puree

Dried oregano and basil

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Method:

  1. Boil a pan of water and add the pasta. Cook as per instructions.
  2. Fry the mushrooms in a large frying pan. Once the mushrooms are cooked add the spinach and wilt.
  3. Once the spinach has wilted, add the passata, puree and herbs. Simmer until the pasta is cooked and then add together.
  4. Put into an oven proof dish and top with the grated cheddar. Dollop the ricotta over the top and grind some black pepper over the top.
  5. Place into the oven on gas mark 7 for 15 minutes or until the top starts to brown.

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Coeliac Awareness Week | Interview with Mark Kennett – The Gluten Free Chef

 

Mark Kennett is the head chef at 100% gluten free restaurant Oscar and Bentley’s in Canterbury, Kent. As well as creating delicious food for the public in Oscar and Bentley’s kitchen, Mark runs a Facebook page and groupThe Gluten Free Chef Gastronomic Rebel. Mark has worked hard to write up his tried and tested gluten free recipes and put them on these pages so that all of the Coeliac community has access to them. His generous supply of scrumptious gluten free recipes has been an inspiration for many newly diagnosed Coeliacs, encouraging them to cook and bake for themselves.

This week is Coeliac Awareness Week in the UK and Coeliac UK have given this year the theme “The Gluten Freevolution” to campaign for better awareness of eating out. This seemed like the perfect time to interview a man who is helping Coeliacs to eat out and in their own kitchens.

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What made you want to work in a 100% gluten free restaurant?
I actually got head hunted for the job it found me! I started to question my own abilities as a chef; so how do you actually make bread & cakes with out gluten?! Is it actually possible?! A thirst for knowledge & perseverance with the attitude of “if I don’t know how to make it I will find a way & make it happen! ”

As a trained chef, do you find gluten free cooking more challenging than “normal” cooking?
Not really most food is naturally gluten free so it’s not a problem, but it was challenging in the beginning. I had to do so much research on various gluten free flours, grains & starches – I remember after accepting the job role, months before I even designed Oscar & Bentleys kitchen I was given £60 to play with some gluten free flours & experiment at home, I spent a whole day & night trying to work out how to make gluten free Yorkshire puddings look & taste like “normal”. These days there are so many very good pre-mixed gluten free flour blends in supermarkets that quite often I don’t even have to change/tweak any of my recipes apart swapping normal flour for a pre-blended gluten free flour.

What is your favourite gluten free recipe to make?

At the moment it’s Chocolate, Almond & Chia seed cake with salted Caramel Ganache. It is currently O&B ‘a best selling cake this year!

Why do you think some non-Coeliac chefs struggle to understand the need for allergy/Coeliac safe food? (e.g Prue Leith’s anti-free from rant – replied to here

A lot of chefs simply just don’t know the full extent of how damaging it can be for someone who needs to eat a gluten free diet. There are some that think it hinders their creativity in the kitchen and I’m afraid there are a few who are just plain ignorant.

I don’t think cooking free from food hinders too much, of course it is a lot more difficult to create something totally free from and you will never get the same results, but some things do taste better for e.g. Gluten free beer batter does actually taste better &  stays crisper for longer!

Cooking free from actually opens up all sorts of possibilities & problems, the number of restaurants now offering at least gluten-free if not a wider range of allergen-free meals has been growing rapidly over the year. Of course, the ‘draconian’ regulations that were imposed by the 2014 food information regulations (https://www.food.gov.uk/sites/default/files/food-allergen-labelling-technical-guidance.pdf ) were not remotely draconian. All they actually required food service outlets to do was to know what was in their food, to know what the 14 major allergens were, and to be able to tell their customers whether any of those 14 allergens were in the foods that they were proposing to serve them. There was, and is, no requirement to actually offer any allergen-free food at all.
I do believe good free from food prepared safely should be mandatory I hear all too often people getting turned away a certain restaurants that can’t cater to there needs or  become ill due to poor training.
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Which three of your gluten free recipes do you think anyone could make?

Bread, Fruit Scones, Raspberry Frangipane. [join his group to follow the links!]

The Gluten free bread recipe is tried & tested hundreds of times , not just by me & my kitchen brigade but by several of the free from community who actually gave me a few tips on improving my gluten free bread recipe – it’s more of a thick batter than a traditional bread dough so requires no kneading!

The raspberry frangipane is pretty straight forward once the pastry has been made & rested its contains basic ingredients most homes stock in the cupboard & fridge. As a lot of free from cooking can & does ask for a lot of strange flours that are some times hard to find apart from on the internet that you will only use once or twice before the use by date!

The scone recipe, is and has become the most asked for recipe on how to produce a good gluten free scone. My recipe is very unorthodox way of making scones as the traditional method of ‘the virgin roll’ doesn’t apply to my gluten free recipe it is more like a very thick cake batter, but it produces the lightest, airiest scones. Most people who don’t follow or need a gluten free diet try them can’t believe there gluten free at all! Again I get loads of praise from the free from community how easy & lovely they are to make.

Are there any “normal” foods that you’ve yet to create a gluten free recipe for that you’re itching to make?

Pecan Danish pastry!!!! That’s would make very happy.

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Do you think the gluten free fad diet has aided or hindered Coeliac awareness overall?

I think it’s aided it there used to be so many people that never heard of it the media gave it a bad name but more & more people are opening up to the fact it’s not a fad & have a better understanding of it.
Are there any changes you would like to see in chain restaurants? For example, should they offer wider free from range or focus on cross contamination?

Gluten Cross contamination is a big problem a lot of kitchens and bakeries that offer any sort of gluten free goods ( unless there dedicated 100% gluten free ) as they just don’t have the space to have a dedicated area for gluten-free food preparation but education is a step forward in the right direction.

I think low gluten menus are just plain stupid, misinforming & confusing for newly diagnosed Coeliacs. Education is key and the Food Standard Agency need to do more to work with local EHO (environmental health officers) as opposed to relying on charities like Coeliac UK & Allergy UK. Although charities do accreditation it’s hard for small businesses to fund them on a yearly basis.

What is your favourite gluten free flour to work with?

I’m a big fan of chickpea flour, it makes a great substitute for eggs in a egg Free Spanish omelette, I use it to make Pudla an Indian flatbread with ginger, turmeric & coriander paired with My Aubergine chutney & Bengali curry. As for a Brand? Doves farm gluten free self raising flour.

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What hopes do you have for Coeliac Awareness in eateries in the future?

Education in the work place, I feel there needs to be more done to educate & help stop cross contamination of gluten with gluten free food

How does it feel to be a celebrity amongst the Coeliac community?

Me a Celebrity? Wow that’s big boots to fill! I feel honoured it’s nice to feel appreciated as working in kitchens is a thankless task.

 

A big thank you to Mark for agreeing to be a part of this! Don’t forget to check out his Facebook page and Oscar and Bentley’s website!

Coeliac Awareness Week | Coeliacs Who Still Eat Gluten

In the past two and half years since I first went gluten free, I’ve met all kinds of Coeliacs – those who turned their entire household gluten free, those who are completely grain free and avoid processed foods, those who don’t trust anything not labelled gluten free, those who are terrified of cross contamination like me. I used to think that there was no “wrong way” to be a Coeliac. My open minded consideration of all of these different ways of coping with the disease allowed me to see that everyone deals with their diagnosis differently.

Then I spoke to a few people who have dealt with it in potentially the worst way possible: by burying their heads in the sand and continuing to eat gluten.

This is not a witch hunt, nor a shaming or a judgemental rant – this is a blog post reflecting on the fact that we cannot make everyone see the damage they are doing when they don’t go gluten free but also attempting to educate anyone who comes across this post and is still eating gluten.

The most common examples I’ve seen (though there are people who refuse to go gluten free at all) are those who “fall off the wagon” and give in to temptation, or even more worryingly those who take “cheat weeks”. These “cheat weeks” seem to be where a Coeliac books time off from work (allowing themselves to be ill at home) and eats all of the gluten containing foods they miss. Posts such as these on Facebook groups such as Coeliacs in the UK have been inevitably met with a torrid of hate and abuse. This is harsh, but comes from a place of worry and shock. Whilst it’s the individual’s decision, to those of us diagnosed and educated about our condition it seems crazy that anyone would still take the risk of multiple health issues in the future.

To those of you not sure what health risks I mean, the list is long and quite frightening including  small bowel cancer, osteoporosis and malabsorption leading to severe anaemia and B12 deficiencyCoeliacs who do not go gluten free have a small increased risk of bowel cancer:

One of the first studies to suggest a link appeared in American Journal of Medicine(2003); it reviewed statistics from 381 celiac disease patients seen between 1981 and 2000 at New York-Presbyterian Hospital.

Researchers found a higher-than-expected incidence of non-Hodgkin lymphoma, cancer of the small bowel, esophageal cancer and melanoma in this group. B-cell lymphoma and enteropathy-associated T-cell lymphoma are two types of non-Hodgkin lymphoma.

This study has been snubbed as the sample size is relatively small and the patients that took the survey may specifically have been coming to the clinic with concerns. However, Coeliac UK points out (in the page linked above) that “[r]esearch suggests that the risk of developing these specific types of cancer decreases with time from diagnosis of coeliac disease to nearly the same as occurs in the general population”. Essentially this means that going gluten free and allowing your gut to heal reduces your risk of these cancers to the same as non-Coeliacs BUT not going gluten free leaves you with a heightened risk.

Osteoporosis seems like another big gamble for those who decide not to go gluten free after diagnosis. Coeliac UK makes it quite clear: “You can help lessen the chances of developing osteoporosis by: following a strict gluten-free diet to make sure you absorb all the nutrients from the food you eat”. The long term effects of osteoporosis are quite shocking and would not be pleasant to live with. The NHS says, “Sometimes a cough or sneeze can cause a rib fracture or the partial collapse of one of the bones of the spine. Osteoporosis isn’t usually painful until a fracture occurs, but spinal fractures are a common cause of long-term (chronic) pain.”

To top it off, the anaemia and B12 deficiency caused by the damaged guts malabsorption of nutrients can cause debilitating symptoms such as constant tiredness, heart palpitations, hair loss, open sores,  muscle weakness, depression and memory issues.

Coeliac UK have worked hard to dispel myths about Coeliac disease and to educate those diagnosed with it. I want to highlight something from this page on their website:

Coeliac myths

Another factor that must be considered is silent Coeliacs. These are Coeliacs who do not have gut symptoms or debilitating short term effects. Silent Coeliacs can often eat gluten without any symptoms at all. There are two worries with this – firstly, that they will not know if they have been glutened (but will still have gut damage), but secondly that they may be more likely to relapse and eat gluten. Several of the silent Coeliacs (who did not want to be featured in this post) that I’ve spoken to have admitted to eating gluten again, as they know it won’t make them immediately ill. It’s easy to forget about the long term effects and think that every now and then it’s okay to have something with gluten in – but hopefully I’ve shown above that even the tiniest amount must be avoided.

Whilst most Coeliacs are working hard to even avoid the tiniest amount of gluten for fear of gut damage, there are still those who find their gluten filled treats too difficult to give up, ignoring the worry of future issues. To those of you still struggling to go gluten free I say this: do not give up. You may find gluten tempting but those the NHS and Coeliac UK are not exaggerating these health risks. Is that KFC, stuffed crust pizza or jam doughnut really worth risking your life for?

 

Coeliac Awareness Week | Recipe (GF, V) | Summer Pasta Salad

This is such a versatile dish and will keep in the fridge to take to BBQs or buffets. This is completely adaptable to the vegetables that you enjoy – use grated carrot, beetroot, sliced cucumber, tomatoes or even grated apple. Whatever you would like! Here’s one I made for lunch last week. It’s quick and easy to prepare.

Ingredients:

60g of gluten free pasta

3 tablespoons of mayonnaise or a vegan alternative

1/2 teaspoon of paprika

5 baby plum tomatoes

Lambs lettuce

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Method:

  1. Cook the pasta, drain and rinse in cold water.
  2. Chop the tomatoes and lettuce.
  3. Stir the mayonnaise and seasoning into the pasta and add the vegetables.
  4. Serve room temperature or slightly chilled.

 

Coeliac Awareness Week | Product Review | Pots & Co.

Pots & Co. make several gluten free dessert pots many of which are gluten free. I was lucky enough to find some in my local Tesco. I picked up the Salted Caramel and the Chocolate Orange to give them a whirl!

Salted Caramel

This really is what it says on the pot – a layer of creamy chocolate ganache with a salty kick. This one is perfect for those of you who are more into savoury flavours than sweet as the salted caramel balances out the sweeter flavour of the chocolate. Whilst this isn’t my favourite flavour of dessert in general, this pot is luxurious and creamy enough to make me want to buy it again!

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Chocolate Orange

This is by far my favourite of the two. Creamy, decadent and impossibly smooth chocolate ganache with a zesty hint of orange. This flavour combination is always a winner for me but especially so with this pot. I’m gushing praise for this product – it’s reminiscent of restaurant desserts that I had before diagnosis. My only criticism would be that it is a little small for the price but both come in reusable ceramic dishes so this is reflected in the price.

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I would buy both of these again and would be excited to try other gluten free flavours such as Chocolate and Roasted Hazelnut and Chocolate and Vanilla (should my local supermarkets start to stock them).

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For those of you who do not like chocolate but still want something sweet they also make fruit flavours such as Mango, Lime & Coconut and Rhubarb & Custard. If you are looking for a gluten free alternative to puddings like GU then these are definitely the right choice!

Coeliac Awareness Week | Recipe (GF, V) | Raspberry and White Chocolate Cheesecake

Raspberry and white chocolate is my favourite sweet combination. I’ve adapted the amounts from this recipe for vanilla cheesecake.

I used a 22cm tin with deep sides.

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Ingredients:

For the cheesecake filling

100g white chocolate

200g raspberries

60g of icing sugar

500g of cream cheese

200ml of whipping cream

 

For the biscuit base:

70g melted butter

130g of gluten free digestive biscuits

20g of brown sugar

 

For the topping:

50g of melted milk chocolate

A handful of fresh raspberries

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Method:

  1. Blitz the biscuits into crumbs. Add the melted butter and brown sugar. Stir and then press down evenly into the bottom of the tin. Place into the fridge to set.
  2. Heat the raspberries in a pan, stirring continuously until it forms a coulis.
  3. Use an electric mixer to cream the cream cheese, whipping cream and icing sugar.
  4. Melt the white chocolate and add to the cheesecake filling mixture. Continue to mix until smoothly blended.
  5. Mix the raspberry coulis into the cheesecake filling mixture, creating a ripple if desired.
  6. Top the base with the filling and smooth over evenly. Top with a drizzle of melted milk chocolate and the fresh raspberries and put back into the fridge.
  7. After two hours, remove from the fridge and cut into slices.

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