ENDOMETRIOSIS, CROHNS + CELIAC DISEASE DIET BLOG

Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Thursday, 11 September 2014

Buckwheat & Almond Carob Chocolate Chip Cookies

Buckwheat & Almond Carob Chocolate Chip Cookies 
Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free


Ingredient
6oz Organic Buckwheat Flour (Gluten Free)
5oz Ground Almonds 
2oz Arrowroot Starch
1/2 Tsp Baking Powder
7oz Vegan Pure Spread
5oz Coconut Sugar 
2 Tsp Vanilla Paste 
1 Tbls Orgran Egg Replacer 
120ml Hot Water
5oz Carob Chocolate Chips (No Soya) 


Pre-heat your oven to Gas Mark 4.


Place all of the ingredients into a bowl and combine until smooth.


Line a baking tray with grease-proof paper.

Divide the cookie mixture into equal portions with room for the cookies to spread.




Stick the cookies into the oven for 10 minutes then turn your tray to prevent the cookies from burning for a further 5 minutes.







If your cookies are a little soft underneath, gently turn them over and put them back into the oven for 5-7 minutes.






Next put all of your cookies on a cooling rack.

Your cookies will harden and be crunchy on the outside and slightly soft on the inside.



Enjoy with a lovely warm vegan milk or coconut carob hot chocolate.

YUM!!!



x x x

Wednesday, 16 July 2014

Quick Vegan Caramelized Onion Bread Bun

Vegan Caramelized Onion Bread Bun
Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Refined Sugar Free, Soya Free, Red Meat Free, Yeast Free.


Ingredients:
1/4 Onion 
1.5oz Ground Almonds
3 Tsp Soaked Chia Seeds 
1/2 Tsp Baking Powder GF
3 Tsp Water 
2 Tsp Extra Virgin Olive Oil



start by wiping your frying pan with extra virgin olive oil.

Add your chopped onions and cook until they turn a gorgeous brown colour.




Mix all of the other ingredients together in a measuring jug until completely combined.

Place the jug in the microwave on high for 2 minutes.

Now carefully tip the bun out and flip it over and place back into the microwave for 30 seconds






Leave on the side to cool slightly before tucking in.

This will last a couple of days or more and wont dry out.













Try my other breads No Tomato Bread Bun, Spinach Bread Bun & Cheesy Bread Bun


Play around with ingredients see what you can create.


x x x

Thursday, 5 June 2014

Quick Microwave, No Tomato - Tomato Bread Bun

No Tomato - Tomato Bread Bun
Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Yeast Free, Refined Sugar Free, Soya Free, Red Meat Free.


Ingredients:
1.5oz Ground Almonds
3 Tsp Soaked Chia Seeds
1/2 Baking Powder GF
2 Tsp Extra Virgin Olive Oil





Mix all the ingredients togethe scoop into a measuring jug.










Now place the jug into a microwave for 2 minutes.














Carefully flip the bread bun over and back into the microwave for 30 seconds.





Let the bun rest for a minute on the side before consuming.

This can be eaten straight away or kept for a couple of days without drying out just wrap in tin foil.

Here it is shown with mushroom pate spread recipe HERE.

x x x

Wednesday, 4 June 2014

Creamy Mushroom Turkey Quinoa

Creamy Mushroom Turkey Quinoa
Gluten Free, Wheat Free, Dairy Free, Egg Free, Lactose Free, Rice Free, Red Meat Free, Refined Sugar Free, Yeast Free, Soya Free.


Ingredients:
4 Turkey Steaks
200ml Thick Coconut Milk
200ml Coconut Milk
1 Large Red Onion
5 Tbls Mushroom Pate
Sprinkle of herbs
Cooked Quinoa



First dab your paper towel with olive oil then wipe your non stick pan with it.

add your turkey steaks to your pan until they are cooked through and lovely and brown.








Take your turkey steaks  to one side and add your thick coconut milk to the same pan your turkey was cooked in.

Stir your sauce together on a low to medium heat.









In another pan, again wipe your pan with olive oil with your paper towel.

Chop your red onion and pop them into the pan, cook until your onions are soft and slightly browning.










Add your sauce to your onions or visa versa.

Now add your mushroom pate to the mix.









Add the rest of the coconut milk to your thick sauce.

Bring to the boil then turn down to simmer.


Slice up your turkey steaks into strips and add them to the sauce and cook until they are hot through.


Cook your quinoa and then serve!

x x x

Tuesday, 3 June 2014

Vegan Simple Mushroom Pate Spread

  Mushroom Pate Spread
Vegan, Wheat Free, Gluten Free, Soya Free, Red Meat Free, Egg Free, Rice Free, Yeast Free, Refined Sugar Free.


 Ingredients:
250g Chestnut Mushrooms
1 Red Onion
1 Tbls Coriander
2 Tbls Olive Oil


Wipe your frying pan with a little olive oil. 

Now Chop up your mushrooms and Onions and add then to a frying pan on a medium heat until your onions are soft.







Pour your cooked mushrooms and onions into a blender with the coriander and olive oil.

Blend until nice and smooth.

Leave on the side until cool.









Then you can either pop it into the fridge or use straight away.

This is great on one of the 90 second buns or to stir into coconut milk to make a gorgeous sauce.








x x x

Wednesday, 28 May 2014

HAPPY BIRTHDAY vegan gluten free Triple Layer CAKE

HAPPY BIRTHDAY 
TO ME!
Everything from scratch
Vanilla, Blueberry & Chocolate 3 Layer Cake
Vegan, Gluten Free, Wheat Free, Soya Free, Rice Free,  Refined Sugar Free, Red Meat Free, Yeast Free.

Firstly i am sorry about the lack of step by step photos for this recipe you will have to use your imagination.
If you have any questions about any of the steps, just ask.

Ingredients:
 Vanilla Cake: (6" Tins makes 2 Cakes)
4oz Ground Almond  
3oz Buckwheat Flour* 
3oz Quinoa Flour* 
 (*or 6oz gluten free flour (not rice free)
4oz Coconut Sugar 
3/4 Tsp Bicarbonate of Soda
1/2 Tsp GF Baking Powder
250ml Vegan Milk 
2oz Raw Virgin Cold-Pressed Coconut Oil (melted)
2 Tbls Lemon Juice
2 Tsp Vanilla Paste 

Vanilla Cream:
Thick Coconut Cream from 2 Tins 
2 Tbls Coconut Sugar 
1 Tsp Vanilla Paste

Blueberry Jam:
150g Blueberries 
1oz Coconut Sugar 
1 Tsp Lemon Juice

Center Layer Brownie (Optional)
Recipe HERE - Omit Mint 

Chocolate Carob Icing:
4oz Raw Cashew Nuts (Soaked) 
3oz Agave Nectar 
2oz Carob Powder 
2 Tsp Vanilla Paste
2oz Raw Virgin Cold-Pressed Coconut Oil (melted)
1oz Pure Spread 
150ml Coconut Milk 

 Right before we start this monster cake make sure your cashews are in a bowl soaking covered in boiling water for around 6 hours or over night and put your coconut milk in the fridge so that the milk and cream separate for later.

First make your cake.

Preheat your oven to Gas Mark 4.

Line 3 6" tins or 2 tins if you are not making the brownie center.

Mix all the vanilla cake dry ingredients together then add your wet ingredients and mix together then fold for around 1 minute just to add some air. Now divide the mixture between the two tins then pop them into your oven for 15 minutes then turn and leave for another 20 minutes all in all around 35-40 minutes until the cakes are lovely and golden. leave them on the cooling rack until your ready to assemble the cake.

Now make your brownie center if you are making one by following the link above, omit the mint from the recipe.

Next onto the blueberry jam.
For this all you need to do is pour the blueberries into a pan along with the sugar and lemon juice on a medium heat and stir. when the mixture is boiling and all the blueberries have stewed down turn the heat off, the mixture should coat the spoon. pour the mixture into a sterilized jar and pop the lid on tight.

The chocolate icing is up next, put your soft cashew nuts into your blender and blend until they are chopped into little bits now add all of the other ingredients and whizz until everything is lovely and smooth, you will want to dive right in and coat yourself in it, resist the temptation and pour the mixture into a bowl and put it into the fridge to set.

For the cream scoop out the thick coconut cream from the top of your tins being careful you dont get much of the milk because youll end up with a sloppy cream.
Mix with the other ingredients then just leave it in the fridge.

When your cakes have cooled take all your ingredients out of the fridge and grab your jam and start assembling.

Just take one cake for the bottom and spread the top with jam and sprinkle with fresh blueberries if you wish.
Next pop the next layer then spread the top with cream (leave a little for the decoration for the top if needed) and now the top layer.
Now for the icing, start with the sides first filling in all the gaps then spread on the top.Finish off with a few dollops of cream and a few fresh blueberries or another fruit. 
ENJOY!! and HAPPY BIRTHDAY if it is indeed your birthday if not then
a HAPPY UNBIRTHDAY TO YOU  x x x
x x x

Thursday, 1 May 2014

Your all amazing! THANK YOU x


Draw & Winner Announced


So the time has come to drawn the raffle, How exciting!!
 
 
I have been overwhelmed by the amount raised with this raffle, I only thought it would reach £20.
 
Here we go….
 
I sliced all of the names of my donations for Endometriosis UK into strips.
 
And rolled them up, all equal in size.
 
 
 
 
 
 
 
 
 
I decided on a multi-coloured happy Mexican Sombrero!
 
 
 
 
 
 
 
 
 
 
 
 
Onto the draw!
 
In I go…
 
 
 
 
This is the winning piece of paper!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Drum Roll please…
 
 
                                CONGRATULATIONS!!!!!!
Please contact me with your address and I will send out your prize to you
 
A massive THANK YOU to everyone that took part and bought a raffle ticket.
We raised £77 for Endometriosis UK AMAZING!!
x x x