For those of us who have to avoid some or all citrus fruits, Christmas can be an interesting time of year. (I challenge you to find a mince pie that is void of candied peel) But add to that mulitple allergies AND a dislike of brandy and to be honest most festive treats are out of bounds. Even if you scour the freefrom aisles! This Last Minute Whisky & Ginger Mincemeat is allergen free, vegan friendly and takes just 20minutes to prepare. Sticky, sweet, sour and with a spicy kick from the ginger ale its packed full of festive flavours making it a great alternative to the traditional mincemeat. (Dairyfree, Eggfree, Vegan, Soyfree, Glutenfree, Nutfree)
October is the month of #FreeFromHalloween and here is my contribution – A pumpkin patch full of these cute little Pumpkin Spice Halloween Cookies! The perfect centerpiece to any Halloween Afternoon Tea Party with all the flavours of pumpkin spice in an easy to make Glutenfree & Vegan Viennese Whirl dough!
Who said eating your veggies needed to be boring! These pretty little veggie fritters are completely customisable. Using up whatever veggies are lurking in the fridge or is to hand up on the allotment. With only 3 ingredients (yes I’m counting veggies as 1!) and taking less than 10 minutes to whip up on a portable gas stove, they are a great for a quick lunch when starvation strikes up on the allotment! We keep a stock of glutenfree flour in a sealed plastic container in the shed along with a non-stick frying pan and add whatever veggies are in season!
GBBO is back and I have been in the kitchen making Peachick (&me) safe versions of each challenge. These Glutenfree Almond & Vanilla Viennese Whirls are so easy to make but look absolutely beautiful. No style over substance here though as they are simply delicious & melt in the mouth! These are filled with a dairyfree vanilla buttercream and a large splodge of raspberry jam but you can use just about any flavour combination you like!
Is it just me or do work lunches get really boring? During the holidays I have loads of time but when I am at work, I just seem to get stuck in a rut of the packing the same old things OR worse just don’t bother taking any at all. And as for breakfast… its usually a coffee in my trusty travel mug, hastily drunk cold the other end of my m27 communte!
So when Indigo Herbs sent me a load of lovely ingredients I knew exactly what to make! I give you my quick & easy Cherry Cacao Quinoa Bars, glutenfree, vegan and with a generous drizzle of melted chocolate and scattering of crunchy cocoa nibs. Perfect for a grab & go breakfast or for making lunchboxes a little bit more exciting. These were also very nice mid-afternoon with a cup of coffee!
Fed up of the Vegetarian alternative at a BBQ being Mushrooms or worse Soya based? Then look no further because July is #FreefromBBQs month and here is my beautiful contribution… #FreeFromBBQs: BBQ Apricot & Nectarine ‘Steak’ Salad. The ‘steak’ in this case being lightly charred stone fruits, delicately flavoured with Lemon Thyme from No17. The texture of the fruit ‘steaks’ makes them a great meat alternative and no soy or mushrooms in sight! It is perfect for any summer get together with friends or family as it is Eggfree, Glutenfree and soyfree. This would also make a delicious centrepiece to a vegan BBQ spread, by swapping the Feta for soyfree, vegan cheese!
Asparagus & Pea Spring Salad with Vegan Cheesy Toasts, an elegant lunch or easy to prepare starter for any occasion! Delicate Asparagus spears, fresh peas and crisp red onion are treated to a light drizzle of oil before being piled high on a slice of crunchy vegan cheesy toast! Delicious and all ready in the time it takes to make a slice of cheese on toast!