Talbot - Bs Kitchen Table: Gluten & Dairy Free Family Recipes

Contents

This mini-collection of some of our favourite every day family recipes was inspired by a life-long love of food, combined with a desire to record something of our way of life for posterity - an edible time capsule if you will!

We usually create dishes made with whole foods, often packed with fruit and veggies, rarely with salt or sugar, and they just happen to be free from gluten and dairy to suit my coeliac disease and our daughter's milk allergy.

You won't find our pet theory of nutrition, or philosophy on provenance of ingredients inside, just things we like to eat. We hope you enjoy them, adapt them, and make them your own.

B x

www.glutenfreeb.com

Having lived with allergies in the house, we know it can be useful if it says up front whether a recipe is suitable. I use the following abbreviations underneath a recipes title. Of course please check the suitability of each ingredient on the label, as there are sometimes cross-contamination warnings.

GF Gluten Free (all recipes in this book are gluten free)

DF Dairy Free (all recipes in this book are dairy free)

EF Egg Free

SyF Soya Free

NF Nut Free

V Vegetarian

Vg - Vegan

GF, DF, SyF, V

The combination of mango with cardamom is warming and exotic, and somehow slightly naughty with its hint of savouriness. This granola uses these flavours to make a hearty topping for your favourite yogurt or fresh fruit at breakfast time, or a lovely mid-afternoon nibble straight from the jar, perfect for little ones exploring new textures and spices. It also makes an unusual gift in a pretty jar. The egg white adds extra crunch, but leave it out if you prefer.

• 115g Gluten Free Oats
• 110g Buckwheat
• 80g Cashew Nuts
• tsp Ground Cardamom (the seeds from about 6 pods)
• 1 tsp Cinnamon Powder
• 75g Honey
• 30g Coconut Oil
• 1 tbsp Egg White (optional)
• 75g Chopped Dried Mango
• 50g Toasted Coconut Flakes

Preheat the oven to 150C, line a large baking sheet with baking parchment or a silicone mat.

In a medium bowl, mix together the oats, buckwheat, nuts and spices until well combined.

Add the coconut oil to the honey, and mix together. If the coconut oil is still solid, warm it gently in a microwave until liquid (about 30 seconds on low power). Stir the liquid into the dry ingredients until thoroughly coated. Finally, add the egg white and mix again.

Spread the granola mixture out onto the baking sheet and place into the oven for 30 minutes. After 15 minutes, check the edges are not browning too quickly, if they are, give the granola a little stir to combine them back in.

Remove from the oven and leave to cool on the tray. When completely cool, add the mango and coconut flakes, and store in an airtight container.

Makes 6-8 Portions

GF, DF, EF, SyF, V, Vg

Smoothies are a weekend tradition in the B household, although it has to be the good kind, please i.e. a sweet fruit one with only the most secret of vegetables! We always keep fruit such as sliced bananas or berries in the freezer ready it makes the smoothies a little thicker. Spinach is a good place to start with vegetables in smoothies as it has a very mild flavour, plus who doesnt love a green moustache?

• 1 large banana, sliced and frozen
• 100g spinach, washed
• 1tbsp almond butter
• 200ml unsweetened, calcium-fortified almond milk
• 4 dates or 1 scoop vanilla protein powder (optional)

Wash and dry the spinach, then simply place along with all of the other ingredients into a powerful blender, and blitz until perfectly smooth.

Pour into 2 large, or 4 small cups to serve. Any leftovers can be frozen in lollipop moulds for later.

Makes 2 large smoothies (or 4 small)

GF, DF, EF, SyF, NF, V, Vg

Our version of Bircher muesli is gently creamy and soft from soaking- so perfect for even your littlest family member. The vanilla and lime really take things to another level. Store in individual pots for a handy breakfast on the move, or serve with a selection of toppings so everyone can make their own masterpiece as you linger at the kitchen table of a weekend.

• 150g gluten free oats or teff flakes
• 2 handfuls of dried berries (about 60g)
• 2 ripe pears, pured or grated
• 200ml calcium-fortified coconut milk (or your usual milk)
• 2x 125g pots of coconut yogurt
• Vanilla seeds from half a vanilla pod
• Lime juice to taste
• Your choice of fresh fruit, nuts, syrup or jam to top.

The evening before, mix together all of the ingredients except for the toppings in a large bowl. Cover, and place in the fridge overnight to soak.

On the morning of eating, stir through a little more milk to loosen if desired, taste to check the flavourings, then top and serve.

Alternatively, if the porridge really is 'too cold' for your liking, warm gently in the microwave.

Makes 4 Portions

GF DF SyF NF V

• 60g teff flakes or gluten free oats
• 25g vegan protein powder
• 120g apple puree
• 210g egg whites
• 1 tsp cinnamon powder
• A large handful of blackberries
• Coconut oil for frying
• Syrup, dairy free yogurt or fruit to serve (optional)

Measure all of the ingredients and place all except the blackberries into a powerful blender. Blend until completely smooth, adding a little dairy free milk if the batter is too thick. Stir in the whole blackberries.

Heat a little oil in a frying pan on a medium heat. Spoon and spread the mixture into the pan to form 2-3 inch rounds (about 2-3 tbsp per pancake) and cook for about 2 minutes.

When the pancakes start to form bubbles on the surface, flip with a spatula, and cook for 2-3 minutes on the other side.

Remove the cooked pancakes onto a plate and keep warm in the oven until serving.

Top with your choice of syrup, dairy free yogurt or fresh fruit. The pancakes can be frozen or kept in the fridge and reheated in the toaster or microwave.

Makes 8-10 Pancakes

GF, DF, SyF, NF, V

There was lots of dithering over where to place this frittata recipe its more often than not made for lunch, but leftovers are eaten cold for breakfast throughout the week as a quick and filling way to start the day, as well as to get some extra veggies in. This Spanish-inspired version is one of our favourite combinations, but you can really throw in any cooked or raw vegetables that are nearly past their best in (so long as they are not too wet), hence the name.