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Mar 122014
Gluten Free Dumplings
Recipe type: Dumplings
  • 100g of Dove's plain gf flour
  • 1 tsp of a gf baking powder
  • ⅛tsp salt
  • ⅛tsp xanthum gum
  • 40g of suet
  1. Sieve all the dry ingredients together. Add the suet. Then add enough water, a little at a time, until the mixture binds together.
  2. Take pieces of the mixture and roll into small dumplings - think the size of a large cherry tomato. You should make between 12 and 16 from this amount.
  3. The dumplings will cook in a simmering liquid in about 15/20 minutes. Either cook separately in some lightly salted water and then drain and add to your casserole to serve, or cook in the casserole - but there must be enough liquid for them to cook properly. Either way, the dish must be covered so that the steam is kept in to help cook the dumplings.
  4. I find the smaller dumplings are more likely to cook nicely and it means everyone gets some dumplings!
  5. Remember, it is VERY hard to get hold of gf suet. The normal suet - beef or vegetable - that you buy in the shop is NOT gluten free.
  6. I buy proper fresh suet from my butcher and render it myself (a messy smelly procedure!) or you can of course freezer butter and grate it, to mimic/replace the suet in the recipe.

Nut Free Hummus

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Feb 122014
Nut Free Hummus
Serves: 4
Nut Free Hummus Cooked by Annie’s Supper Club This is my own recipe and it does NOT include tahini – that is because we have customers with nut allergies so, like so much of what we do, we make it accessible for all. Obviously you could add some if you prefer the taste. I use my Vitamix , but a liquidizer is fine.
  • 1 can of chickpeas – drained & rinsed
  • 40ml fresh lemon juice
  • 65ml good quality olive oil
  • 1tsp ground cumin
  • ¼tsp ground cayenne
  • 1 clove of garlic, minced and pasted
  • ½ tsp sea salt
  • Fresh parsley & olive oil to garnish (optional)
  1. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  2. Step by Step Guide
  3. Place 30ml of the lemon juice and the olive oil in the Vitamix container. Add the cumin, cayenne, salt and garlic. Add the drained chickpeas.
  4. Set the dial to Variable 1 then turn the Vitamix on and slowly increase the speed to 10.
  5. If you want a really smooth hummus you can use High but I tend to keep the speed on 10 as I don’t want a puree but a hummus with a bit of character. Use the tamper if necessary to push the ingredients down.
  6. Turn the machine off and taste – add the rest of the lemon juice and adjust the seasoning to suit your tastes.
  7. To serve I like to sprinkle with fresh, finely chopped parsley and a drizzle of olive oil.

Chickpea Bread (Gluten free)

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Feb 122014
Chickpea Bread
Prep time: 
Cook time: 
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A simple and very quick bread that is perfect for a Gluten Free diet, the best bread ever! Thanks to @Mrharicovert
  • 75 g Chickpea Flour
  • 60 g Natural Yoghurt (Greek)
  • 2 to 3 Tablespoons of Semi Skimmed Milk
  • 1 tsp Baking Powder
  • 1 generous pinch Xanthum Gum
  • Salt & Pepper for seasoning
  • 1 Tbsp Mixed Seeds for topping
  • Baking Parchment
  • For Flavouring
  • Chopped Garlic
  • Sun Dried Tomatoes
  • Fresh Herbs
  • Cubes of Cheese
  1. Heat oven to 200 deg C
  2. Mix all the dry ingredients
  3. Add yoghurt and the milk to make a fairly loose batter
  4. Add flavourings if using
  5. Wet parchment and place in mould (Yorkshire Pudding tin or small oven proof bowl ideal)
  6. Add batter and then top with seeds and some grains of sea salt
  7. Bake in the centre of the oven for 20-25 minutes until well risen and a good light nut brown colour.
  8. Remove from mould and cool for 10-15 minutes on cooling rack. The bread will have a scone like texture and is good with butter.

5 Minute Banana Chocolate Chip Quinoa Flake bake

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Feb 122014
5 Minute Banana Chocolate Chip Quinoa Flake Bake
Prep time: 
Cook time: 
Total time: 
Allergens: Vegetarian (option), Gluten-free, Dairy-free, Yeast-free, Corn-free The perfect 5 minute breakfast that’s high in protein, fiber… and chocolate.
  • 3 tbsp banana, mashed
  • ¼ cup egg white
  • ½ cup quinoa flakes
  • 1 tbsp dairy-free chocolate chips or carob chips
  • 1 tbsp pecans, chopped
  • pinch cinnamon and nutmeg
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings