THE SECRET TO LYVING YOUR GF LIFESTYLE GlutenFree v y » etter is Create fruity c@! pakes and pu s fo the whole family yd STARTYOUR OWN = | | Tips and tricks fora ° gluten-free start-up <: Discover which,READY IN 3 MINUTES EATEN IN 10 MARU et ¢ ONIN M LN NOOLAINNSA aaNS Ysa MN Ce DLS | Y NY i i} id HOLLAND & BARRETT a amazonHEAVEN Seaveoe aia) ‘We recently had a stand a'The Allergy and Freefiom Show pte ube \ at London's Olympia, an event that showeases all the latest products (and some of the more established brands) to 0 hit the gluten-free market. We go every year, always with Suet attaacn testis Calad dels cea aestee beta oc atte sence a Asa valt gatas PRE Mb ub thohne aon eee SKEET OOD and not cost the earth. This is happening (it obviously could be quicker) and Ichoetd eit ue Foote ‘what is very evident from these shows is that it isn’t just the big names that are eae eee i ‘eventsat the huge venues, to the smaller ones in the town hall. Go see for yourselves, you'll be inspired too... Nick Nick Gregory Eator Glitter fee Getintouch Subscribe seelsoh [el | See how we rated the Facebook Turn to page 26 to latest sweet treats to hit © Find us at www. take advantage of this the shelves on page 63. facobook.com! ‘month's special FreeFromHeaven Gluten-Free Heaven subscription | | Twitter {Goto wwwtwitter.com and search for © @dlutenfree Mag Altmatively email nick gregary@anthom- bavetlongd publishing.com Summer fritter Stockfood, The Food Media Agency : a 5 x , g \ ‘ J SUMMER FUN Try a selection of ‘summery fruit puds. ‘on page 12Contents Discover the secrets of healthy and nutritious gluten-free living FEATURES In season - 0 Start your own gluten-free business. ‘Greate your own festival street food...53 ‘Spotight on Mr Lee's Gluten-free smoot treats on tost. EVERY ISSUE What's cooking. ‘Subscribe to Gluten-Free Heaven Latest products Final thoughts. BRRe NUTRITIONAL INFORMATION ® © > oursymbols We have adopted the nutritional criteria used by the British Food a Ei Giuten-tree Standards Agency (FSAI who Protein. 80g cracctnae definate colourin ts traffic light Carbonydrates300g ~ garfreegbalsbased on comprehensive Sugars 25g \ ; Dairyfree sciontifie studies and consultations. Fat 703 i =: \ This system uses areference value Saturates 20g ‘ t4 aves of 100 grams forfood products and Salt 69 Veggie 100 miliires fr crinks and na classifies levels of fat, saturated i fat sugors and salt as low (green), medium (ember orhigh reuh We tow | Men) tag “ A have added Protein,Essential information We use standard Ukmeasurements, where "ebap is 15m and 5p 85m ur vegetarian recipes often nude choose. Some may contain animal rennet 0 deck the abe tnd use a vegetarian substitute yu prefer. Whore we uoo a aiunen fee, saree, ain, egg tree orveggio symbol, we recommend you check the ngredent ist of any manfactres products you use even ‘Frou use them regulary, au manufacturers change theirecipes On the cover GlutenFreeINDEX RECIPE FINDER [i iuten-free Eid Sugarfree [Ed Dsiry-ree [Ea Eoo-tree [MJ Vegetarian Sn Seaseny S90tapy ta anh a 10 Cherry & chocolate dessert m 51 Veggie hash mma Seamer Ty det 54 Mac n’ cheese mm Summer Chocolate chip chesseeake '55 Polente-based pizza mma UEton mess 56 Boot burgers m 14 Chorry Swine roll m 57 Prawn tempura sushi 16 Fig & Quark trifle m 58 Fish coconut curry m 16 Peach pie m 58 Chicken paella mma 118 Summer tart m 59 Grilled shrimp tacos m 18 ice cold lemon pie mm 60 Chill . 60 Mie noodles mam 20 Apricot yoghurt cups m 20 Mini summer puddings m 61 Gyros ama 22 Pineapple creams ummm 62 Churros m 22 Key lime pie 163 Mango & coconut ice lollies mat 24 Matcha chia seed pudding 24 COVER RECIPE mi Weekenol lunclitine eas etn toile Te fecrus tannins 82 Zingy potato salad 73 Baked avocado eggs m 32 Peach salad 74 Sri Lanken egg hopper m 33 Roast veg frittata mmm 76 Indian veggie burgers mm 34 Pea, mint & asparagus tart 77 Mushroom Wellington m 35 Courgette hummus m 78 Stuffed butternut squash 35 Seared tuna salad 79 Asian salad mm 36 Tahini & maple slaw amma 80 Egg & lentil curry '36 Maple dhal soup mi 81 Zucchini pasta m 87 Courgette & hallouri kebabs 81 Panello mamam 37 Hash brown egg cups Shoop's cheese pizza $n ioc non qo bot Sweet Teal 39 Apple & onion seed slad w 39 Melon & chlekpea salad 40 Tomato pe SrBere oat cake 41 Wholemes! bread wma 4 Raspberry ripple te ereem 85 Chickpea cookie dough nfidweek Blackberry & lander ico oar 86 Vegon poviova m {4 Pan-sred provolon £7 Summor mango porridge ‘ua Fritata lasagne m £87 Sugarfree stawberry jam 4 Vegoie chil 88 Chocolate cheesecake mi 45 Chickpea gnocchi 8 Cold Brew nice cream a 48 Moquece do palit Strawberry pancake 48 Vieinamese bun cha 0 Avocado chocolate torte m £7 Mushroom Florentine omelete mam 81 Tembleque 47 Prawn pad Thai omelette 2 Chocolate celles mam 4 Apple chorizo pla s2Berry pvlova mm 48 Medterraneon pasta bole £8 Strawberry & mint panna cotta 49 Spaghett carbonara am st Cherry pie 49 Moussaka Se Blueberry sabayon parfait 7 Baked Aosta wm 6 GLUTEN-FREE HEAVEN HEAVEN Anthem Publishing Lid, Suite 6, Piccadily House, London Road, Bath BAT SPL Tol-+44 (0) 1225 489908 PUBLISHER Sally FitzGerald sally fitzgerald@ anther publishing com EDITOR Nick Gregory nick gregory@anthor-publishing.com ‘CREATIVE DIRECTOR Jenny Cook jenny.cook@anthem-publishing.com ‘ART EDITOR Martin Davies ‘martnsdavies@anther-publishing.com ADVERTISING MANAGER Leah Fits Henry leah. henty@anthem publishing com [MARKETING MANAGER Verity ravers ‘ertytravers@anthem-publishing.com DIGITAL EDITOR Rachel Smith rachel smith@anthem-pubishing.com MANAGING DIRECTOR Simon Lewis simon lewis@anthem-publshing.com CHIEF EXECUTIVE Jon Bickley jon.bicklay@anthor publishing com PRINT Wiliam Gibbons & Sone Lid Tel +44 (0) 1902 730 011 DISTRIBUTION Marketorce (UK! L24, 5 Churchill Pace, Conary Wharf, London E14 SHU Tel 944 (0) 20378 7001 SUBSCRIPTION ENQUIRIES shop antnem-publishing.com UK: 0844 856 0542 International: +4 (11371 853 609 Email -shop@anthern-publishing.com Cole att aunt eet? pence et mite ut Sr phate snags Stade ‘All contnt copyright © 2018 Anthem Publishing Lal ahs rsorved. Whe we mae over ‘fon tooneure thatthe acon contro Cutan Fee Newent core! we canna ke ‘any responsbiiy nor be het accoumable {Srany fel eors rites. No pat fs ‘ubleston may be reproduce, stored in Fetievalsytom or reso whut te ior ansont of Ahem Pushing id Ariham Pbtehingrcogeias al eopyrnhscortained “ohn ths se. Free rom Heoven stredemak owned by Set Publishing ‘ateaton = Compete ae ‘oe tn ter wm be dogo. Onna eney Frconiteceees nconery mn ‘eta ony test employee se Pualsng ‘hasrypanyinvoneeiecsnosttan che ‘cums by artery enemy ae Semen olan pea err ncstonNEW Apple Pie Kersty ) tastes as 600d AS IT LOOKS ie c= iam “190 LOOK OUT FOR OUR if NEW Allergen Free Pizzas eaNews : -_-& Whats cooki LITTLE BANDITS LAUNCHES AT F ‘THE ALLERGY & FREE FROM SHOW us ile Bandits, the UKs low sugar L fistfectrombeand nutritionist approved be forks launched its v tested by kids iptyall the latest Irandatthe Alley & Free” vegan friendly Keep up to date From Show at Olympia inv free from 44 allergens July and tsccconut yoghurts and ghaten gluten-free happenings.. reedosiseat ® positive feedback Lite Bandits gave out over Little Bandits range of 3,000 samples at the show as ‘exceptional caconutbased increasingly fame look for yoghurts comein3 delicious healthy, safe and convenient i, sweetness of fruit. The @hungrylittlebandits ‘yoghurts contain on average ovbless sugarthan their wwyhungryittle liey counterparts and are ll: handits.com PINUS BUTANE RIN OLO:S PERSONALISED DIGE FROM DESSERTS THAT AREN’T PACKED WITH SUGAR, codMarble testbed thirtodyinretineandistasdotfa || Thedeset whihendsthe thin penalties en sed || pomerste eee or trie, oalaortingwith Sree ded Sct toh ah intentions! Cophospitasounlcktbeptent —Reenththestrtapregiteedits || "ityouvegotabiteta tfpermalsel mticne managing 250000th behest onthe pltirm. —||_swet ton, bu aod ten en tigate poten DrSitenpainedtow epee | fre desertsbecrse hey Trisbe Boel Syndromes werks"Uem pf depres, | aren packed wah ae conden haraincsrin-Spepledeepangmmpomsintheappand tke | and elves then yon ove ‘worldwide and can have an extremely regular breath tests throughout the day. Kirsty’s NEW Apple Pie slices. UE ui Pie ply Gisruptveimpoctentssuffres Tie Exchbreathtetmessistieleot | || Theyaresipicantivlower sail aky and erp. infact Fooibiubleappvasdewopedtohelp frmentaonnyourgut which indates | ints and calories wed change outa telits tsomeacu'vhatshappengin.—awvelacerain fed being ged | than sto deertsbat tee Tupidfemenition canes digstve | slltsteamsing eauseif"Thesteesaremad 0 ammpioms soyouvantto woul Gets | ty denn amaring what’ «dyes erp and ae FR ithave tnt rexctn yo thepoin? tesa etd tare mS The FoodMarble AIRE device is “Made with deep layers of ‘made in a factory which = CGB) wie torn tniariccm fom || Appt ine itha hands mileage Eupandtheappisteetsdomload | cimanonlacandsinonds toes ake frmiteAppstworGooge Pay. | serenely & borne contamination Gen ie Here eee can ryeten-fe pasty. heya (uaa ats than allotaioX donmtbyesingtve |) uteyworhteindlgene, 939). 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SCHAR LAUNCH ‘DELICIOUS’ NEW DELISHIOS Alshosae the new dlc ight nd cocltey Distt ith ny ee tear soother ingot af chat ese ‘ampting now tetsae eal oiltleiadlgences Shiri commited provdingarang ef by ond inmvatie produto chwe ft The ne Sch Dalcloars th pest ten es treatandaravaale from Ad rj Pororelhrmaton, corel rng sen fe rot achat PICK-ME-UP TREAT TO HELP RELAUNCH YOUR DAY tyouve ever sesh eee Meret te hen ees Bouter! Neon tray ded br beset talntlewiee esc tithe tems it eye Serer feaiicrseys tren ons ee ‘oa mde vith holes, mamiounisinonel = Ingredients, graced withminerals, gq ming and ntowdlants, 20300 “« iiaihearseucartonie ‘Sdoent sh beens a TOON tute daiyandretned— o@ e eae a ancora eae oases * o - ‘omnglenaeete 4 GLUTEN-FREE HEAVEN AUGUST 9a great addition to ner table. ms Cherry and whit chocolate dessert GaGa’ ‘Serves | Prop 15 mins plus c Cook none | Calories 318 (per ser A cheny isthe fruitof many plants of the 300g (1102) rice or soy yoghurt genus Prunus, and isa fleshy drupe (stone f 1 thsp Marsala or other dessert wine fruit) In 2014, world production of sweet chetrios was 2.25 milion tonnes, with Turkey Prod teeOm ofits thal Chor waste 150g (5/402) white vanilla vegan chocolate (gluten-free) Valued for its rich color and straight grain 2 tbsp almonds fakes in manufacturing fine furniture, particularly desks, tables and chairs, Like most temperate latitude trees, cherry trees require a certain Mix the yoghurt with Marsala and vanila, Melt the ‘number of chilling hours each year to break white chocolate in a bain-marie, Chil, then add to the dormancy and bloom and produce fruit. The Sai Blaiel oe Smet Gaoe ‘number of chilling hours required depends “ fon the variety. Because ofthis cold-weather Wa requirement, no members of the genus Place the cherries in glass cups and cover with the Prunus can grow in tropical climates. cream, Decorate with almond flakes, then coo! for 30 minutes in the fridge 11tsp organic vanilla Bourbon’ powder a handful of cheries 1e cherries and remove the stones, Bootroot Gooseberries Artichoke Kiwi frit Spinach Blueberries EDP ED D> 43g Runner beans Apricots Bartt){Sansaes)|_sat_)|sugwe | PotCherry pudding Gi Serves | Prep 20 mins | Cook 40-45 mins | Celvies 691 (per serving) 45 gluten-free bread rolls, slighty stale 250m! (Gf oz) whole milk {80g (302) unsalted butter, softened, plus extra for greasing 50g (13402) ground hazelnuts 475g (1702) tinned red cherries 2 lange fre-range eggs 2 pinch of salt 509 (13402) soft brown sugar 2 tbsp kiseh, cherry 1 tsp finely grated lomon zest Yetsp ground cinnamon {80g (302) flaked almonds icing sugar. for dusting @ 153 sat) sua) Feten Cut the bread ras into slices, about 6mm (in) thick and arrange in a shallow dish. Pour over the mik,leting the bread soak for about 20 minutes Until softened Preheat the oven to 180°C/Gas Mark 4 Grease a round baking dish witha litle softened butter. Dust with the ground hazelnuts, tipping out the excess into @ bowl. Reserve for later Place the cherries in a sieve and drain well. Separate the eggs, placing the whites in a clean, oikfree mixing bow! and the yolks in a smaller bow Beat the egg whites with a pinch of salt unt stifly peaked Boat the softened butter with the brown sugar in a mixing bow! until pale and creamy. Beat in the egg yolks, one by ‘one, and the remaining ground hazelnuts from step 3. Gently fold in the beaten egg whites. Fold in the kirsch followed by the cherie, lemon zest and ‘ground cinnamon, ‘Arrange the soaked broad slices in the greased baking dish Spoon over the egg mixture, lifting the bread slices to let it run underneath them. Sprinkle the flaked almonds on top, Bake for 40-48 minutes until browned and risen, Remove from the oven and let stand briefly on a wire rack before serving with a dusting of icing suger.Chocolate chip cheesecake ‘Sorvas 12-14 | Prep 20 mins plis cling | Cook 1 hr 8-18 mins | Colores BBA (oer serving) 300g (10¥s02) easter sugar 225g (Sor) gluten-free 4 large free-range eggs digestive biscuits, rushed 3 susp comtlour 80g (302) unsalted butter, 1 gbep vanil melted 2 tsp soft brown sugar 1509 (5!202) white chocolate, chopped 675g (tb 602) cream cheese tract ‘pinch of 4209 (402) sour cream 250g (902) chocolate chips, ‘or chunks Icing sugar, to serve ‘Combine the crushed biscuits, melted butter and. ‘brown suger in a food processor. Puise several tmes nti finely ground, Pack the mixture into the base and sides of a 20cm {Gin} springforrn cake tin, Chil unt needed. ‘Melt the white chocolate in a heatproof bow! set over a haltilled saucepan of simmering water, stiring ‘rom time to time. Set off the heat 0 cod Beat the cream cheese ina large mixing bow unt ‘smooth and creamy, 2 minutes |Add the sugar and beat for further 2 minutes unt pale and fluffy. Beatin the eggs, one by ene, then add the cornfiour, vanila extract and sal, beating Lunt incorporated. Finish by folding in the melted white chocolate, then the sour cream, to make an even batter. Strin about ‘wothrds of the chocolate chips (or chunks) ‘Spoon the batter into the prepared tinon top of the biscuit base. Gently tap the tin ona flat surface to help settle the batter Bake for about 1 hour &-16 minutes until the top is set. and dry to the touch on top. Remove to’a wire rack to ‘001. Once cool, cover and chill overnight To serve: When ready to serve, tun out the cheesecake from is tn onto a serving plate. Place the remaining chocolate chips in a small heatproof bow! and melt in the microwave, cooking fon high in 10-seconds bursts, string inbetween. ‘Spoon over the cheesecake and lightly dust with icing Summer ("= puddings Enjoy a little bit of something cold and refreshing in the summer sun... 42, GLUTEN-FREE HEAVEN AU \gusT Meio soon ne photo pps 2.1 © Stocked To For aayEton mess ‘Serves | Frep20 mins | Cook 1 he | Calories 432 (per serving! 3 large free-range egg whites, at room temperature pinch of salt 150g (51402) caster sugar 300ml (10f 02) whipping cream 2 thep cing sugar ‘tsp vanilla extract 300g (10/202) strawberis, hulled and diced 1 Preheat the oven to 110°C/Gas Mark Je. Grease and line a large baking tray with greaseproof paper. 2 Place the egg whites in a clean, dry, oilfee bow ‘Add a pinch of salt and beat with a hand mixer until sui To test when ready, invert the bowl; the whites should remain in the bowl 3. Gradually beat the caster sugar into the egg whites, bit by bit, until tif, shiny peaks form. 4 Spoon the meringue into a pastry bag fitted with 8 round nozzle, Pipe four rounds or nests onto the baking tray, spaced apart 5 Bake for about 1 hour untl set, but uncoloured, ‘When ready, turn off the oven and use the handle tf @ cooking spoon to keep the door slightly ajar (Once cooled completely, break into pieces, of varying sizes, and place in a bow! 6 Whip the crear with the icing sugar and venila extract in a separate bowl until semi-stif peaks form. Fold the meringue and half of the strewberries into the whipped cream Divide the Eton mess between serving glasses and top with the remaining strawberries before serving (ae), Tarte 14: GLUTEN-FREE HEAVEN AUGUST Cherry Swiss roll ‘Serves’ | rep 20 mins | Cook 12-1 mins | Calores 442 (oer serving) FOR THE SPONGE 1 tbsp sunflower ol, oF vegetable ol ‘tree. 1nge eggs 120g (4oz) caster sugar 2 tbop warm water 125g (4¥402) gluten-free plain flour mix, sifted 2 tbsp ground almonds tsp xanthan gum ‘tap gluten-free boking powder ‘pinch of salt FOR THE FILLING 250m! (9H 02) whipping cream 23 thsp icing sugar, plus extra for serving 1 tsp van ‘extract 250g (902) cherry am 400g (1402) tinned cherries, in syrup 1 For the sponge: Preheat the oven to 180°C/Gas Mark 4. Grease and line a 25x37cm (10x16in) Swiss roll tin with greaseproot paper. Grease the paper with the ol Beat together the eggs and sugar with the weter ing large mixing bowel until thick, pale and glossy, about 3-4 minutes, ‘Add the flour mix, ground almonds, xanthan ‘gum, baking powder and salt, folding gently 10 incorporate. ‘Spoon the batter into the prepared tin, spreading ‘tout evenly. Bake for 12-18 minutes until set and springy to the touch. Remove to a wire reck to cool (Once cool, it the sponge out ofthe tin using the greaseproof paper to help. Place on a fat work surface. For the filling: Ina mixing bow, whip the cream with the icing sugar and vanilla extract to semi- sti peaks, Gently warm the cherry jam and tinned cherries (and their syrup) ina saucepan set over alow heat ‘ntl slightly runny. ‘Spread the cream across the sponge and top with the cherry jam, spreading it out evenly, stopping about 1.25cm (sin) in from the perimeter all the. way around. enti, but firmly, roll the sponge into a cylinder. Lit onto a serving plate or platter and dust with icing ‘sugar before slicing and serving, ‘ 629 Qe e2@<summeR fuddings Fig and Quark trifle ‘Serves 4 | Prep 10 mins plus chilling | Cooknone | Cobrne 462 be sorta 2009 (702 gluten toe van ‘froth figs, very spe 5005 (115 to) Quark 180ml (6 oz] whole milk 1 tsp vila extract 3 thp icing suger pls ete to serve 106 (02 eopenies min sprig, to gonish sponge, readymade ‘1 Crumble the sponge cake and divide between the bases of four individual serving glasses or ramekins. 2 Cut the figs into quarters and scoop out the flesh and seeds into a food processor, discard skins. Add the quark, mik, vanila extract and icing suger purdeing until smooth, 3. Divide between the ramekins and top with faspberties, Place on a tray, cover with cling and chill for 4 hours 4 When ready to serve, dust with icing sugar and ‘garnish with mint sprigs. Peach pie Serves 6-8| Prop 25 mins plus cling (Cook 1 he Calories 881 (oer serving! FORTHE PASTRY FORTHE FILLING 200g (702) gluten-roe 160g (51402) golden plain flour mix, plus extra caster sugar for dusting tsp gluten-free ‘109 (402) ground almonds 1209 (402) unsalted butter, baking powder softened ‘top xanthan gum 2 small free-range eggs ‘pinch of salt ‘Yatep vanilla extract 1509 (S02) unsalted butter, softened, plus ext for greasing 2 large free-range egg yolks “tbsp golden caster sugar lod water, if needed 1 ‘pinch of sat {609 (202) cornflour 2 small ripe peaches, pitted ‘and cut into wedges 3 thsp honey, warmed icing sugar, to serve For the pastry: Combine the flour mix, baking powder, xanthan gum, salt, butter, eg yolks and ‘suger ia food processor. Pulse unti the mixture starts to come together {around the blades ofthe processor; add some iced ‘water needed to help bring t together as o bal Tur out and shape the pastry into @ ball. Wrap in lingfm end chill for atleast 30 minutes Preheat the oven to 180°C/Gas Mark 4. Lightly ‘grease a 206m (Bin) flan or pie dish with butter. Roll out the pastry on a lightly floured surface ‘to Simm (in thick and use it to line the base and sides of the dish, timming away any excess ‘overhanging pastry. Prick the pastry all aver with 8 fork. Line itwith greaseproof paper and il with baking beans. Blind-bake for about 18 minutes until golden at the edges. Remove from the oven and discard the: paper and beans. Return to the oven for another 47 minutes until the base is golden and dried out, Remove to a wire rack to cool For the filling: Combine the golden caster sugar wath the ground almonds, butter, eggs, vanilla extract and salt in a food processor. Blend on high until smooth, scraping down the sides with a spatula as needed. Add the comflour and pulse until the mixture comes together ike a very soft dough. Tum out the mixture into the pastry, spreading it ‘out evenly. Arrange the peach wedges in the filing, pressing them in to half-submerge, Brush with the warmed honey, then bake for 40-50 minutes unt the filing is set and golden-brown. Remove the tart t0.@ wire rack and dust with icing sugar. Cool briefly before slicing and serving eee lo)48 GLUTEN-FREE. Summer tart By eronca Lavra luintogram comveronicalevens Eee Serves 46 | Prep 18 ming | ook 18 mina | Claes 278 (er serv) 1W apricots, halved 15 strawberries, 1 thep dote syrup Isic a1 temon 1p ground ging 2 thep suger free apricot or strawbeny jam 250g {90 gluten ree pull pestry ‘handful of min leaves 1 Preheat the oven to 180°CiGas Mark 4, Lightly arease a 35cm (12in] round baking tay 2 Place the frit ina saucepan. Add the date syup and lemon jice and cook for § minutes, Remove from the heat, edd the ginger and sti 43 Rollout the pastry and spread with the jam Ad the frit 4 Bake for 15 minutes, then serve immediatoly. ved 41g), Se (See | Howe | VEN AUGUST Ice cold lemon pie ‘Serves 8-10 | Frep 25 mins plus cling | ‘Cook 20 mins | Calories 490 (oer serving) FORTHE PASTRY 180g (602) gluten-free plain flour mix, plus extra for dusting 1 amall free-range (299, beaten FORTHE FILLING 4009 (1402) lemon curd 250m (fl oz] double cream FORTHETOPPING 2 pomegranates, seeds removed {80g (202) shelled pistachios 2 readymade meringue nests, glutentres ' pinch of gluten-free baking powder 1 tsp xanthan gum 8 pinch of salt 100g (34402 margarine, chilled and cubed 2.3 tbsp iced water 1 For the pastry: Combine the flour mix, baking powder, xanthan gum and salt in a food processor. Pulse 10 combine, then add the butter, Pulse several times until the mixture resembles rough breadcrumbs, 2. Add the egg and 2 tosp iced water, pulsing until ‘a dough forms eround the blades: add more iced water if needed. 3 Tum out the pastry, knead briefly, then pet down and shape into a disc. Wrap with cingtim and chil for 30 minutes. 4 After 20 minutes, preheat the oven to 180°C/Gas. Mark 4. Roll out the pastry on a lightly floured surface to Simm (Xin) thick 5 Use it to line the base and sides af a 23¢m (Qin) springform pie or tart dish, cutting away any excess overhanging pastry. 6 Prick the base allover with a fork, Line the pastry with greaseproot paper and fil with baking beans. 7. Biind-bake for about 1 minutes until golden at the ‘edges. Remove from the oven, discard the paper ‘and beans and return to the oven to brown the base, about 4-7 minutes, Remove to a wire reck to cool 8 For the filling: Beat the lemon curd in a mixing ‘bow until smooth. Beat in the cream in three additions until smooth and thickened. Pour inta the cooled pastry, then chil the pie for 4 hours. 9 Attar chiling, transfer to the freezer for 30 minutes. 10To serve: When ready to serve, remove the pie ‘rom the freezer and let stand at room temperature for 6 minutes before carefully turning out. 111 Sprinkle over the pomegranate seeds and pistachios, then crumble over the readymade ‘meringue nests Qe @@ ‘oa )(Seuons)\_ ser) Soe}20° GLUTEN-FREE HEAVEN JU Apricot yoghurt cups By Verona Laven lwo instagtam comveronicalavenia. goeu Serves 2 | Prep 10 mins | Cook none | Cores 874 oe serving) S ripe apricots, cut into cubes 2 thep date syrup 10 gluten tro digestive biscuits, chopped 1289 (#502) dairy free yoghurt 50g (202) gluten-free dark chocolate chips (or chopped nuts) 11 Wash the apricots, cut into cubes and mix with 1 tsp date syrup, 2 In two glasses, place a first layer of enricot cubes at the bottom, 3. Mix the yoghurt with the remaining date syrup, then beat with a whisk unt the mixture is creamy. Pour a layer aver the apricots 4. Crumble the bisouits over the yoghurt in the glasses, then add another layer of yoghurt. 5. Add a final layer of apricots and, if desired, decorate with chocolate chips or chopped nuts 4059) Bee es: Mini summer puddings Gi Serves | Prep20 mins plus cling | Cook 30 mins | Colores 807 (per serving 2 thep unsalted butter, sehhened, for greasing 180g (Sioz) strawberries 1509 (5%02)raspberies, plus extra to serve 150g (5%) blackeurrants 754 (23402) blueberries, plus extra to serve 75g (2302) blackberties 2 clomontines, or satsumas, peeled and segmented 150g (5/102) caster sugar “loaf of gluten-free bread, ‘cut into 75mm (si) tick slicer, crusts removed ‘lotted cream, oF thick ‘whipped cream, to serve Teing suger, to serve 11 Grease four individual Bom (Bin) round moulds with alitle softened butter. 2. Line the base and sides with a double-layer of clingfilm, letting the clingtim overhang the edges of the moulds by at least Scm (2in). Grease the lingfilm with some softened butter 3 Combine the fruits and sugar with 150m! (Sf oz) ‘water in a large, heayy-based saucepan, Cover and ‘cook over a medium heat untl the frutis soft and iuicy, about 10-15 minutes. Remove from the heat. 4 Using the narrow end of one of the moulds as a stenel, cut out four bread rounds from the bread slices. Place these rounds in the bases of the moulds. Invert the mould and use the wider end 10 cut out saveral rounds from the remaining bread slices, 5 Spoon some of the fruit into the moulds, crushing with the back of a teaspoon. Layer the bread rounds, fruit and their juices on top until you reach the rim, packing them down with the back of the teaspoon between layers, 6 Bring the overhanging clingfilm over the puddings, Covaring them. Place baking weights on top of the Clingfiim to weigh them down, then chil for atleast 4 hours. 7. After chiling, remove the weights and turn out the puddings onto serving plates. Serve with some fresh fruit, clotted cream and alight dusting of icing suger, (26a | Baten |SERVING wick cuorren cream}Pineapple with vegan cream By Veronica Laveria | it Serves | Pep 10 mins | Cooknone | Claes 300 (or serving) 16pineapple sces 500ml (17102) vogan cream 2g ait ab eerie ee ee 1 thap coconut grated 1 thep chopped roasted almonds 1 Clean the pineapple slices, removing the hardest Part of the core. Whip the cream, then add the Coconut and sugar. 2 Place a sie of pinoapple on a plato, add the cream and cover with another slice of pineapple, 3. Add the cream again and cover with another slico of pineapate. 4. Decorate with 8 litle crearn, roasted almonds and trated coconut, Qe Sem) Zee) (Weta) 22. GLUTEN-FREE HEAVEN JULY ‘Serves 12 | Prep 25 mins pls eiling | Cook 10 mins | Caloris a4 (oer serving) FORTHE BASE 2509 (902) gluten-free 2009 (702) caster sugar 180g (602) unsalted butter, digestive biscuits, rushed cubed 80g (302) unsalted butter, 6 free-range egg yolks melted 3 ree-range eggs 2 tbsp soft brown sugar 250g (902) eream cheese, FORTHE CURD FILLING softened 3 gelatine leaves ‘TO SERVE 250ml (9M 02) fresh lime 1-2 thsp finely grated. Juice, about &-101imes ime zest. 60g (202) comflour 1 For the base: Combine the biscuits, melted butter and soft brown sugar in a food processor. Pulse several times until the mixture resembles ‘rough breadcrumbs 2 Pack the mixture into the base of a 20cm (gin) sspringform cake tin using the back of a damp tablespoon. Chill until needed. 3 For the curd filing: Soak the gelatine leaves in a ‘small bowl of water. 4 Combine the ime juice, cornflour and caster sugar Ing heavy-besed saucepan, 5 Add 100m! (3¥f 02) water and bring to a simmer over a moderate heat, whisking continuously until ‘you have a thickened sauce. 6 Once the mixture starts to bubble, remove from the heat and beatin the butter, cube by cube, unt smooth and glossy, 7 Whisk together the egq yolks and eggs in a separate mixing bowl. Gradually whisk into the time, ‘mixture and return the pan to the heat. 8 Continue to whisk until the curd thickens and falls. ‘rom the whisk when tapped against the side of the saucepan. ‘9. Remove from the heat. Remove the gelatine from the water, squeeze out the excess water and whisk Into the curd until dissolved. Let the mixture cool for 10 minutes before beating in the cream cheese, 410 Spoon the curd on top of the biscuit base. Tap the tin a few times to help settle the filing. Cover and il overnight, ‘11To serve: When ready to serve, tun out the pie and. {op with lime zest before slicing 629) (Gee) Zee e ‘ein dren a itchy © Sah Fo Meta oosummer fuddings Matcha chia seed pudding 8y Cai arms wn clfiatamscom) EOE Serves4 | rap mina pve cling| Cook mone | Colores 263 ier serving! ‘00m! (1 o2) regular Cala Farms Unsweetened Almond mi ‘tbsp vanilla extract 4 the math pogo 1809 (Shoe) chia seeds 60m (2) maple syrup ort ast) Your favourite toppings, to serve (wo used blueberries, flaked almonds and raspberries) Ina mason jar or bow, add the chia soods, almond milk, vanila extract, matche powder ‘and maple syrup. Moc wel, cover and chillin the: fridge for 2hrs or overnight. The next day, top with your favourite toppings end serve. ALMOND @ or (ister) (Sear) Se) Rowe 24° GLUTEN-FREE HEAVEN J! Summer fruit flan Serves’ | rep 35 mins olischiling| 00k 50 mins | Calories 708 (per serving) FORTHE PASTRY 180g (602 gluten-free plain flour mix, plus extra for dusting 100g (37402) castor sugar 1 tsp vanilla extract a pinch of salt 150g (S02) raspherrios J 160g (502) red or black ‘chores, pitted and halved FORTHE BISCUITS £ 1909 (702) butter, slightly softened 1204 (402) easter sugar 2 tsp vanilla extract 200g (702) gluten-free plain flour mix ets xanthan gum 60g (202) icing sugar Yetsp xanthan gum, Yetsp salt 120g (4oz) unsalted butter, cold and cubed “large free-range es9 1 tsp vanila extract Jed water, optional FORTHE FILLING 4 froo-range eggs 250m! (9f oz) milk Yetap salt ‘400m! (141162) condensed 1 large free-range egg yolk, wile beaten with 1 thsp wator 1 For the pastry: Puise together the flour mix, icing a sugar, xanthan gum and salt in a food processor : 2 few mes, Add the butter and pulse until the mixture resembles rough breadcrumbs, 2. Add the egg and vanila extract, pulsing until a rough dough forms around the blades; it needed, Addieed water Ip ata tine, pulsing Between | additions unti the dough forms 3 Tum out, gather and pat down intoadise. Wrapin clingflm and chil for atleast 1 hour 4 When ready to use, preheat the oven to 180°C/ Gas Mark 4, Rollout the dough ona lightly floured surface into @ large round, approximately Smm (kin thick 55 Use the pastry to line the base and sides of a 20cm {Bin} pie or flan dish. Cut away any excess ‘overhanging pesty. Prick the base all over witha fork. 6 Line the pastry with greaseproof paper and fill with baking beans. Bliné-bake untit golden and dried ut, about 20 minutes. Remove from the oven and discard the beans and paper. 7. Return to the oven for 5 minutes to dry out the base. Remove to a wire rack until ready to use. 8 For the filing: Combine the eggs, milk, condensed milk, sugar, vail extract and satin a clean food processor. Process until combined and smooth, 9 Arrange the init in the pastry betore carefully lading or pouring in the filing 10 Boke for 40-55 minutes until the filing is set and dgolden-brown on top. 11 For the biscuits: Meanwhile, eam together the butter, suger and vanilla extract in mixing bow! with an electric whisk unt pale, about 2 minutes,Stir together the flour mix, xanthan gum and salt ina separate bowl. Str into the creamed butter in three additions untila soft dough forms. Turn out the dough onto a lightly floured surface ‘and gently shape into 8 disc. Wrap in clingfilm and chil for 20 minutes, After chiling, divide the dough in two and shape into jogs, about dom (1 én) diameter. Wrap in sheets of ‘reaseproof paper, twisting the ends in opposite directions to secure, Chil fora further 18 minutes. When ready, remave the flan from the oven to a wif rack to cool Increase the oven to 190°C/Gas ‘Taag Tears || Soares) _sat_)_ Sipe | Ratan Mark 5 and line a large baking tray with ‘greasepraof paper. Cut across the dough into tom (isin) thick rounds. ‘Avrange on the baking tray, spaced apart, then brush with the beaten egg yolk mixture Bake until golden and set, about 10-12 minutes. Remove from the oven and let the biscuits cool on the try for 10 minutes before transferring to a wire rack to finish cooling. When ceady, serve alongside the flan; ‘caramelise the top of the flan with a che blowtorch before serving,SSI9MAG Subscribe to Gluten-Free HEAVEN YES! I would like to subscribe to Gluten-Free Heaven magazine (_] Trial offer: 3 issues for £5, then £11.20 every 3 months Your details Tle Forename. Surname Adeross Psteade County Phone number** cea “anew tis oman a bia ttn geome stn {rage SL tans |NSTRUCTION TO YOUR BANK OR BUILDING SOCIETY TO PAY DIRECT DEBIT Cissus A) ‘1 Name ot yourBankor Buiding ciety [8)(3)(7I1)(8](1) Baker 2Name of acount holders) SBanchsotee §— FIP OICIOI 4hecontumer [J JILOUOO0 S Insractiono your Banking Sockty Pease pay Arf Pbisirg Dect alas acre tains denn sibel Pe saa re ‘tered Dest Guero undestrd at ern may rein th he Putishingandiso des wl te pasted eectncaly oy Bark Bung Soe Satur) Date 1) Send your completed form —— | FREEPOST ANTHEM PUBLISHING ‘Ys, its that simple! No address or stamp required 10 September 2019 / Offer code SS1SMAG GREAT REASONS TO SUBSCRIBE! 2 Get 3 issues for just £5 @ Pay just £11.20 for every 3 months @ Free UK delivery direct to your door @ Never miss an issue SUBSCRIBING FROM OVERSEAS! Europe: Try 3 issues for €10 USA: Try 3 issues for $10 Australia: Try 3 issues for $20 Rest of World: Try 3 issues for £10GlutenFree SUBSCRIPTION OFFER SUMMER SALE TRY 3 ISSUES SUBSCRIBE & SAVE TODAY! ORDERING IS EASY! ® & ba Sony gltgatiaae | 01371 853609 | Complete te ENTERING CODERS TOMAG QUOTING CODE Ssi9MAG form oppositeA a one * Thinking about setting up a gluten-free business? Ali Walsh's guide might just give you the confidence to make that leap of faith...GF BUSINESS (ou got your diagnosis. You took con anew lifestyle. You've tried living, sluten-free. But something just drives you era. There's no-one that provides XYZ in the way you need it. Maybe it's ‘banger ofa bagel. Maybe i's a good beer, or maybe it’s a beauty salon where you don’t come away itching, And then the lightbulb appears ~ there's a niche in the ‘market and you're going to solve it you! open up your own, thle b eg ys - theTiny kitchen uprade - gluten-free business. “The only dont have itehen{ used Te wetk th Lee f new wetk ana bake! stata nest. OF : yorventerninabustest . _ ‘ere Ory singh nant et = thee bering Whaecr Yourtesomsngabasines om Spactal awareness seemensy outed toreating Walsh Tomecanbea ood stg andve yee going towseyourcen singed igh) but there are Ast er Deen doingitnow oe neay7year. apace tomate erie prot, sr rls ioe bythe Food award-winning Jormealtomalesuetvegiu-ce Stars Agenyyonlnecdto snes he Getting started ‘environment. Although there's no law comply with. Your best bet is to Local Bakehouse Fistandforenoc.youllnced ——npuneGeDinGsingon tere contact hem antl wist_toprovce product enn bread made from SouNetsencesmalemearreto coe det youve teeta nd Chickpeas Maybe yovl bea gear sreyour cose under 20a Whatever yore sling oul cle decorating feecilninder hersercyiings perl Ancanywayround ths need prove customer wih ane core Aloo feforhechiden wplaywith istobeadetictedvoriiap ike dadtems conden Gt then itr tog like Play-Doh & pasta). Or maybe converting your garage) which means __ legally checked by a small business giving factual you'll start an online shop stocking your business is totally separate from —_specialist, especially the part about advice, recipes: Shampeosend pancake mies, yourhone tan, Berens Maeitclartheeastoner andes Waterers you ned fa Inet infor youeftheirdtery "rate ae passionately about it Yes sir, no sir! ‘requirements when ordering and bit easier. Find Second vhovilyourcasomers Youll nillvantiodoan enter prota son the rer fom, ou mores be? Why do they need you? Are section of your property (the basis wowed they coeliaes who want trustworthy for your food hygiene rating). You'll ~—- Kw your market ‘bakehouse.com sluten-free food? Arethey unable need tomake sure everything not Next, youl need to do your research, totouch gluten and therefore need onlylooks sickand span, butalsois Are you going to rely on getting special skin products? What dothey recordedasbeingso.Theyllanalyse customers online? At dedicated free- earn? Are they able to spend alot of everything from the temperature of from food fayres? Via a third party money or dothey need something _your freezer tohaving adedicated —_—_(ike a supermarket)? Wherever itis, seasonal purchase (ikea Xmas _offfor anything under par (like not you be dfferent/better? It doesn't ppud) or are you expecting regular having skirting boards). They relly are matter ifyou've got competition: you ‘Thirdly, what type ofbusiness are checkyou know what you'etalking focus on health? Are you vegan~ ‘you comfortable with? Will you use about when itcomes to free-rom, cheap and cheerful? Will this be hhand-washing sink They take points who else is also doing it? How will customers (eg, for bread)? ‘horough, and they want to double- just need to have an edge. Do you ‘your home as the business (like a Ce ees era FURST AMD FOREMOST, YOU'LL Segcehimeserceat — Sediaguanesane maceay — WEED AN EXCELLENT IDEA” GwUuTEr FREE HEAVEN AUGUST 29WHAT IS BERG aeRee a Ieee eure | eC Ce cee ene eee Unlimited satisfaction one low price Cheap constant access to piping hot media Protect your downloadings from Big brother Safer, than torrent-trackers 18 years of seamless operation and our users' satisfaction All languages Brand new content elec AvaxHome - Your End Place We have everything for all of your needs. Just open https://avxlive.icuGF BUSI kes 1 erry | erry erty L: £5.99 USEFUL RESOURCES Food Standards Agency: www food gowuk/ falrgen info) BRAVE: yoy2r290.010.u8 {small business workshops & taining) 1 Stupid Factor by Peter Jump (a book for ‘small business star-ups on how to succeed) \v FreeFrom Food Awards: wow ftefiomfondawards co.uk Your local city library ~ 9 week of business books to choose from! Local business group: vow en-act co.uk for suppor, accountabilty & mentoring) 30 GLUTEN-FREE HEAVEN AUGUST NESS OUICK CHE ts; | tt Public 5 Product EnomSt Labirie, friendly? Or maybe you have the sift of the gab and can prove your products are amazing. Plan to succeed Once you've researched your competition, you need to draw up a Dusiness plan. this seems daunting, rest-assurad thet books and online resources you ean use to help you start Banks sometimes offer free day course for business start-ups and this should help you With some ofthe trickier questions. If nothing ese, youll find it lot easier to {get investment, privately or otherwise, ifyou can prove how you'll make your business viable. are some fantastic What's in a name? Now forthe fun bit - giving your selfa name. Will you hint at being sluten-free (ike Glutafin and B-Free), state explicitly what you make (ike Ace of Cakes) or make ghiten-free ob- vious (like The Gluten-Free Kitchen)? Whatever you do, don't use a name ‘that’s similar to someone else (and definitely not the same as) or youl find yourself taking calls for their ‘customers (annoying, time-consum- ‘not helpful). Also, avoid weird spellings (ike Glooten-Free Kaykes) ‘or youl spend forever going over it with people and wondering why ‘one finds you online. Google it.. ‘Whatever your eal yourself, youl need togetto the top ofsearch engines and that takes good SEO (Search Engine Optimisation). From paid advert to press releases and blogging, there are ‘many waysto achieve this, not east ifyouhavea technically good website ‘with alow bounce rate anda dear call ‘toation (buy now find out more/book ‘here ete. fits easy and logical for people touse yoursite, they beless inlined to liek off and find someone else, There are many basie website templates you ean design yourself, bat if ‘you want tobe taken seriously, you'd do ello inves ina good web developer. You'llalso need to know about keywords. The most obvious is ‘gluten-free’, but what else will people typically type into a search ‘engine? Ist bakers near me’? Ts it ‘sensitive skin bath oil? Ifyou go into an incognito window in Chrome youll se the highest ‘businesses; press CTRI.& F to find ‘out how many times they've used their keywords on each page. IF ‘you've got the cash, Pd snking local recommend getting an SEO expert tohelp you, ‘Now imagine you're the customer. ‘What would he the best possible experience you could have from this product/service? What do you need to convince you that this is dlicious/safe/ dependable? How ean you go the extra mile to make this happen? Will you put photographs of your ingredi your oaline shop? Do you need a video (of your itehen in production? Will you print yrs with clear professional ‘photos to show your customers your produets look amazing? What's the story? A good way'to persuade customers to Duy from you is to have a great story. ‘Take a look at suecesses already out there (like Amy’s Kitchen, Deliciously Ella or Propercorn). That human touch they have ~ about overcoming an illness or making food without E numbers ~ that’s what gives them an edge. What's yours? Entering competitions such as the FreeFrom Food Awards is particularly useful ifyou want recognition and to network with influential people (lke buyers for ‘Teseo). Having good backlinks from ‘other businesses wil help you elim tothe top of Google and, the beter the business, the better itis for you. Remember to ask all happy ceustomers to give you a review on Google. It will help you achieve a higher ranking in search results (yep, that’s SEO again!) and you should soon find you appear on a map wen people type in your keywords (Hike "gluten-free BA) Finally, even if you have the best sluten-free idea, you also need an excellent business head. Get as ‘much training as you can in business. [Either find local courses for areas you're not confident in (ike social ‘media, marketing and bookkeeping) for outsource 1 others (ike getting an accountant). Remember, 9 out of 10 businesses fail in their first year. Forthe sake ofthe gluten-free ‘community, be one ofthe 10% that triumphs! ©Conranlunchiine RECIPES Zingy potato salad By Geeta’s Food (wen. geetasfoods.co.uk! ‘Serves. | Prep 10 mins | Cook 15 mins | Calories 115 (o0r serving) 11red onion, peeled, finely chopped 75s (2302) frozen peas 3 tbsp chopped coriande 4009 (1402) new potato boiled, chopped 3 tbsp Greek yoghurt salt and freshly ground black pepper Geota’s Premium Mango Chutney 1 2 32 GLUTEN-FREE HEAVEN A |Add the red onion, peas and coriander to the cooked new potatoes. ‘Add the Greek yoghurt, salt and pepper to taste and mix thoroughiy ‘Add a couple of dollops of Geeta's Premium Mango Chutney on top and serve. Ths is delicious on its own or as@ side for a summer barbecue, icuST Peach salad By Veronica Laven (wmwinstagram,com/veronicalavenia ‘Serves. | Pep 10 mins | Cook none | Calories 309 (ger serving! 250g (902) rocket saled 4 peaches, 1004 (31402) vegan cheese, chopped into 4 pieces 2 thep lemon juice 1 thsp date syrup 3 tbsp mild extra pinch of sa salt freshly cracked white pepper, taste 50g (2o2) chopped elmonds or hazelnuts 1 Wash and dry the salad, Wash, dry and slice the peaches. 2 Place the salad leaves and peaches on a plate, then place a lump of cheese in the middle. Repeat with the other 3 plates. 3 Mix the lemon juice, date syrup, oil, salt and pepper Until combined, then pour over the salad and decorate with chopped almonds or hazelnuts, Tora fat) (Sources) |_ Sotce ere on Sed ceed ete 2 ed penne, Tea crane ert a , oo eae) ot ed ee Vegan roast veg chickpea tofu frittata eg eee LD Rm Snare On nee YT coo red eee rere Deed rd CoCo as eer eee Cece! Cee err) eer ks Oe Roast for 30-40 mnifites until Re een ee eos Rosorve a few courgatte slices eet ainy Son kur ee Ser eens PIR at eee ee ana enna koro) CMe ea ekaube RECIPES Vegan pea, mint and asparagus tart By Nikki Webster (wanw.RebelRecipes.com) Kid Sd Bal Ea 0 Serves | 12025 mins | Cook 45 mins | Colores 600 (oer serving! FORTHETART BASE FORTHEFILLING TO MAKETHETART BASE 2 thep ground flaxseed 200g (702) cashews 1. Preheat the oven to 180°C/Gas Mark 4, For the 4 tbsp fitered water (soaked forat base, add the walnuts nuts toa blender and bit least 4 hours) until you get a fine meal 706 (28402) ground walnuts ea Soe om! (2H oz} water 2. Make the flax egg by mixing the ground flax and water in a bow, then set aside to thicken, Grease ‘ree oatlourt or oats #%B8P nutritional yeast itzed toa flour Tuc of Yea lemon 2 f0UNG 1o0se-bottomed pie tin with ol Add all the dry ingredients to a large bowl and mix to combine, 609 (202) buckwheat flour 1 tsp garlic powder then add the ol almond milk and flax egg, Mix or gluten-free flour 11thep Dijon mustard throughly to form a dough, mand 100g (3%021 frozen 3. Transfer the dough to the tart tn and use your 3p sea salt peas, defrosted fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom, then bake for 4-10 minutes. Remove from the oven. 1% tbsp ove oll Vea tn of chickpeas, 23 ep almond mill ringed, drained 4 For the filing, add al the ingredients to a blender 1 top sea salt and blitz until smooth and crear a lorge handful of mint «bite until smoot e 5 Layer the filing mix across the bottom of the tart, STHETOPPING “then top with the asparagus. Press in a litle, then 100g (3V402) asparagus, add some peas. Drizzle with a litle olve oil and a sliced in half lengthways sprinkling of sea salt. Return to the oven and bake 8 drizle olive oil for 35 minutes. Allow to cool before removing the sprinkle of sa salt. PD, then sprinkle on a litle fresh mint. a D (cos 34 GLUTEN-FREE HEAVENCourgette hummus 8y Nik Nebster Rebels com) Sonu ‘Serves | Prep 15 mins | Cook 25-30 mins | Calories 122 (per serving) FORTHE COURGETTE DIP 2 courgettes, roughly chopped 1 thsp rapeseed oil 1 gat clove, peeled, sliced 1 thsp tahini [ulee of ¥a lemon 1 tbsp coconut yoghurt ‘handful of fresh mint leaves Ystsp sea salt FORTHE MINT DRESSING 4 tbsp coconut yogurt tsp extra-virgin olive oil Julee of a lemon ‘large pinch of sea salt ‘Yea gatlic clove, peeled, minced (optional) ‘a handful of fresh mint leaves, roughly chopped 1 For the dip, proheat the oven to 180°C/Gas Mark 4, Add the courgettes to a roasting tin, toss in the ol, then roast for 25-30 minutes, Allow to cool, Add all the ingredients apart from the mint to a food processor or blender and blitz to a chunky paste. ‘Add the mint and pulse briefly. You can drizzle more extravigin olive ol to serve 2 For the mint dressing, add all the ingredients to a Jar and mix to combine. Drizzle over the hummus, then serve a Som }| Poise ard By PhlVickery Gi Serves | Frep.20 mins | 00K 2:3 mins | Calves 486 (er serving) FORTHE DRESSING 2 red onions, peeled, very finely sliced ‘9 small buneh of long radishes, very finely sliced 5 tbsp rice wine vinegar 3 tbsp gluten-free mitin 3 thop gluten-froa soy sauce or tamari FORTHE SALAD 100g (3%02) baby spinach 100g (302) watercress FORTHETUNA ‘frozen tuna steaks (approx. 100g (3%so2)), defrosted 1 tbsp any oil 2 tbsp sesame seeds 1 tbsp very finely chopped sat and freshly ground fresh ginger black peper 4 thop olive ol 1 Place all the ingredients for the dressing into a bow! ‘and mix well. Place the spinach and watercress into 2 separate bowl and mix wel 2 Pat the tuna steaks dry with a clean tea towel ‘then rub over a ite ol on both sides. Heat a dry, non-stick frying pan over @ high heat. Season the ciled tuna steaks with salt and pepper and adda fenasane” sprinking of sesame seads. Place straight into the Money Good hot pan and cook for +2 minutes, flip over and cock —Dierby Phil fora further 12 minutes. Vickery, 3 While the tuna is cooking, pour the dressing over ee rare the watercress and spinach and mix realy well, ira her Divide equally between four bows petals 4 When the tuna i ready, slice each steak nto four, [ARP E1489) lay on the salad and serve, (ED) 020, Sor | Foten GLUTEN-FREE HEAVEN ST 36,36 GLUTEN-FREE HEAVEN lunchiine RECIPES Red cabbage, tahini and maple slaw By Maple rom Cara (wmmmaplafiomeanada co.) ‘Sorves4 | Prep 10 mins | Cook none| Calories 218 (er serving) 1 red onion, pt 1 a red cabbage, pesled, shredded ‘tbsp sesame seeds 2 tbsp tah 1 tsp maple syrup i, sliced juice of 1 lemon 2 tbsp olive ol 2 carots, peed into ribbons. 2 courgettes, peeled into ribbons 20g (sho2) toasted hazelnuts salt and freshly ground black pepper, to taste 1 Combine the red cabbage, red onion, sesame seeds, carrots and courgettes. 2 Ina separate bowl, whisk the tahini, lemon juice, lve cil and maple syrup together. Season to taste, then pour over the cabbage mix. 3 Place in a bowl and garnish with toasted hazelnuts. QO er) a )( Fae icuST Vegan maple dahl soup 8y Maple rom Canad (wr mapeftomeanade co.uk) Sewves4 | Pep 18 mins | o0K'30 min | Caloris 59 oer serving) 1 onion, peeled, diced 2 gatic cloves, peled, finely chopped 25g (102) ginger. finely chopped ‘large red chil 1 tsp ground turmeric 2009 (7oz) red split le “itr (pt gluten-free vegetable stock “tsp garam masala 1 thsp maple syrup 500ml (181102) coconut milk ‘lemon coconut yoghurt, to garish 200g (702) baby spinach black sesame seeds 1. Cook the onion until soft. Add the garlic, ginger and, Ghilies and cook for anther 2 minutes. 2 Add the turmeric and garam masala, stir in the lentils and pour over the stock. Cook for 20-30 minutes, of unt the lentis begin to break down, 3 Add the coconut milk and maple syrup, bring the ‘mixture to the bol, then take off the heat and. liquidise until the mixture is thick but pourable. 4 Wilt the spinach and stir into the soup. Garnish with sesame seeds, chili nd yoghurt. QD 29. Torafat|Sauratss|| Sat )\ Sumer )\ AtenCourgette and halloumi kebabs By Riverton ‘Sovves® | Prep 15 mins Cook 15 mins | Calories $41 (oer serving) riverford.co.ubieci Barge or 4 smaller 1 courgettes, chopped into pi large bite-sized plecet 2 thep olive oll 300g (107402) hallouri, cut into large cubes juice of ¥ @temon (more to taste) 2 green chillies, deseeded, finely chopped 1 handful of coriander leaves, finely chopped 4 thep sunflower orlight a handful of mint leaves, clive oit finely chopped FORTHE DRESSING salt and freshly ground 2 tbsp light tabi black pepper 2 thsp yoghurt 1 If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook. 2 To make the dressing, stir the tahini with the yoghurt until you havo a smooth paste. Whisk inthe garlic, alive cil and lemon juice and add water, a litle at a time, unti the dressing has the consistency of pouring cream. Stirin the chopped herbs, Season to taste with salt, pepper and more lemon juice 3 Thread the courgettes and halloumi onto the skewers. Mix the cilles with 4 thsp oil. Brush a ite of this over the kebabs. 4 Heat a griddle or non-stick frying pan (or use the barbecue]. Fry the kebabs, brushing them with more chil oil and turning them carefully every few minutes, until the courgettes and hallouri are {golden brown, Serve with the dressing, QLQP 22% Sie || Potsn Hash brown, sausage and egg cups iba Makes 12 | Prop 18 mins plus soaking & resting | Cook 35 mins | Calories 159 (oer cup) \wunw.weightwatchers.com) £8509 (tb 1002) King Edward potatoes, pe and grated 1 tsp fennel seeds 250g (902) 8% pork mince ed a calorie controlled cooking spray 5 sage leaves, shredded 12 free-range eggs, 1 small onion, peeled, whisked until foamy eles fresh chives, snipped, {ate clove peeled; te gash 1 Soak the grated potato in water for 1 hour, then drain, rinse and drain again. Squeeze out any excess liquid with your hands, then pat dry with kitchen paper 2 Mista 12-hole non-stick muffin tn with spray, Line ach hole with baking paper, then mist again, 3 Preheat the oven to 200°C/Gas Mark 6. Put the potato in a microwave-safe bowl and caok on high for 2 minutes, string halfway. Season, then press into the base and sides of the muffin tin to line Bake for 1 minutes until golden, Meanwiile, mist a non-stick frying pan with spray and cook the onion and fennel seeds over a mediurr-low heat for 5 minutes. Add the garlic and ‘cook for another minute, then add the pork and ‘200k for 6-8 minutes. Stir in the sage and season. 5 Spoon the mince mixture into the potato cases, then pour over the eggs. Season to taste and bake for 15 minutes until puffed up. Rest for 10 minutes, then remove from the tin and serve garnished with the chives. Q2aea ED 38 Sune | Posen GLUTEN-FREE 25 0hys HASH DROWN a COVTANER ad NN THEFR GE alunchiine RECIPES FORTHE QUINOA ‘340ml (1202) water 185g (6¥.02) uncooked ‘quinoa, rinsed and drained 115m (4 on) fllfat coconut mill Vetsp sea salt FORTHE MANGO SALSA ‘1 mango, diced 1 jalapeno popper, seeded and finely minced 20g (402) chopped ‘resh coriander 2 thsp thinly sliced spring clon (green parts only) 1 tbsp froshly squeezed lime juice a pinch of sea salt ‘a pinch of freshly ground eae Island black bean quinoa bowl with Mango salsa & coconut-cashew dressing 8 Sapane Chandra Serves 4 | Prep 16 mins | Cook 18-20 mins | Calories 929 (per serving) TO SERVE 350g (1202) cooked black beans 504 (13402) chopped red boll pepper 1 avocado, sliced 1004 (31402) raw almonds, roughly chopped 115m (fl o2) coconut ‘cashew dressing (see below) FORTHE DRESSING ‘15m (fl 02) full4at ‘eeconut milk 2 thsp raw cashews, soaked in water for 30 minutes A tbsp freshly squeezed lemon juice a pinch of sea salt Cee) Pent e 11 Prepare the quinea. In a small pan, combine the ‘water, quinoa, coconut milk and salt, Bring to a bol reduce to a simmer, and cover. Cook for 15:20 minutes, unti the liquid is absorbed 2 Prepare the mango salsa. In a medium bowl, combine the mango, jalapeno, coriander, spring onion, lime juice, salt and pepper. Mix well 3 Assemble each bowl with half the quinoa, black beans, bell pepper, avocado, almonds and mango salsa. Drizzle with the dressing, ‘CASHEW NUT DRESSING 4 Ina blender, combine the coconut milk, cashews, Jemon juice and salt, Blend on high for about 1 minute, unt smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired, Power Bowls by Sapans Chandra published by Sasquatch Books (ARP £12.99).Pink Lady” apple and black onion seed salad. with piri piri pork fy Pk Lady Apples Wau oadeones ck) [oF] Serves? | Frep.20 mins plus marinating | Cook 15-20 mins | Calories 609 (per serving) ‘red chill, deseoded FORTHE SALAD and chopped 2 hsp olive ol 1 gate clove, ivice of ¥ temon peeled, chopped “tsp dried oregano ‘etap smoked paprika 75g (2402) baby spinach 1 Pink Lady® apple, finely sliced and seeds disearded Yetsp cayenne 1 avocado, peeled, stoned 1 thsp olive oil and sliced 1 tsp caster sugar ‘tsp black onion seeds [ulee of ¥a lemon 2 ean pork loin chops 1 Put the chill, gatlic, oregano, paprika and cayenne pepper into a coffee grinder, or whiz with a hand blender until finely chopped. Add the oil, sugar and lemon juice and blitz again untl a coarse paste. 2 Put the pork chops in a freezer bag, add the spice paste and massage to coat in the marinade. Set aside for at least 30 minutes. 3 Heat the gril barbecue to hot. Cook the chops for 15418 minutes, turning halfway, unt ight chareed ‘and cooked through. Remove from the heat; loosely cover with fol and leave to rest for 5 minutes. 4 Meanwhile, na bowl, whisk together the oil and lemon juice. Season generously. Put the spinach, ‘apple and avocado in a bowl and gently toss with the dressing. Sprinkle with the onion seeds and serve with the pork Serves 4 | Prep 15 mins | oot non | Calo 480 cso) ‘lemon 2 tbsp tahini Yea garlic clove, peeled, minced Yetsp honey Yetsp paprika 4 tbsp extra. ‘Marge cucumber 400g (1402) tinned chickpeas, drained 300g (1102) cantaloupe ‘melon, cubed or cut into small chunks 2 tbsp sesame seeds roughly torn salt and freshly ground black pepper 1. Cut half the lemon into thin slices. Juice the remaining lemon into a small mixing bow! and add the tahini, garlic, honey, paprika and a pinch of salt ‘and pepper, whisking until smooth. 2 Gradually whisk in the olive oil until the dressing is thickened and emulsified; thin out with alitie warm water if desired. 3 Peel the cucumber into long, thin ribbons using 2 ‘¥shaped vegetable peeler. 4 Tess the cucumber ribbons with the chickpeas, melon, lemon slices, sesame seeds and 4 tbsp of the dressing in a large serving dish. Season with a litle salt and pepper, tossing again. 5 Scatter the herbs on top and serve with the remaining dressing on the side. z E ; @Q@ =, Sate (Somes Se )(S) (Boon GLUTEr N-FREE HEAVE!lunchiine RECIPES FORTHE PASTRY 1254 (4¥402) white rice flour, plus extra for dusting 150g (502) brown rice four 3 thsp tapioea four 2 thsp potato flour tap salt Ye tsp gluten-free baking powder ‘etsp xanthan gum 150g (502) unsalted butte cold and cubed 2.4 tbsp icod water beaten with 2 thep water Tomato pie Serves 8-10 | P7205 mins pus citing | Cook 26 mins | Cslories $52 (per serving) FORTHE FILLING 150m! ( 1 handful of rosem: ‘chopped, plus extra to garish 750g (1b 802) cream cheese, softened 1009 (3¥%02) Parmesan, ‘or other hard cheese, grated To SERVE 45 large heirloom tomatoes, sliced 1 tsp died oregano {roshly ground back pepper 2) milk 1 For the pastry: Combine the flours, salt, baking powder xanthan gum and butter in a food processor, Pulse until the mixture resembles rough breadrumbs, 2. Add the ced water, 1 tbspat atime, and pulse between additons until a Tough dough comes together 3 Tum out the dough onto a floured surface and knead bristly, Wrap in clingfim and chill for 30 minutes. 4 After 30 minutes, remove the dough from the fridge and preheat the oven to 170°C/Gas Mark 3, 5 Roll out the dough on a floured surface 5mm (Jin) thick and use itto line the base and sides of a 20cm (Bin) springform cake tin or pie dish, cutting away any excess overhanging pastry. 6 Line with greaseproof paper and fil with baking beans. Biinc-bake for about 1 minutes until golden at the edges. Remove from the ‘oven, discard the beans and paper, then return to the oven for 5.8 minutes to brown the base. 7. Remove from the oven and brush with the beaten egg wash, Return 10 the oven for 23 minutes to seal the egg wash before removing to a wire rack 10 cod 8 For the filling: Combine the milk and rosemary in a small 4 saucepan. Gently warm overa low heat for 34 minutes. 9 Fine-strain into a mixing bow! ‘and add the cream cheese, three-quarters of the Parmesan ‘and some salt and pepper to taste, beating until smooth. 10 Once the pastry has cooled completely, spoon the cream cheese filing into it, spreading it out evenly. Cover and chil for 4 hours. 11 To serve: When ready to serve, turn out the pie onto a serving platter and coverithe filing with ‘overlapping tomato slices. 12Sprinkle the remaining Parmesan and dried oregano on top. Season witha lite salt and epner and garnish with some ‘more rosemary.Wholemeal bread geo ‘Serves’ | Prep20 mins plus proving | Cook A mins | Ca 241 (por serving) FORTHE STARTER 3tbep extra-virgin 1 For the starter: Stirtogether 7. Gradually stir in the flour and olive ol plus extra the millet flour and brown rice seed mixture from step 6 untila for greasing flour ina large mixing bow! dough focms. Cover with an oiled piece of clingfim and let rise in ‘warm place for 30 minutes. 70g (23402) millet flour 170g (2¥s02) brown ree flour 250m! (9f 02) warm water, Wetspealt 2 Ina the warm water, yeast, honey parate bow), stir t ‘Ve tsp active dry yeast *P honey whisk in the flour mixture to 190°C/Gas Mark 5. Grease a ‘1 tsp honey —_@ Pinch of active dry yeast until incorporated. 900g {2b} loaf tin with olive oil 2 thsp psyllium husks: ‘90g (302) millet flour 3 | cosely cover the bowl with 9 Transfer the dough to the loaf oat flour linseeds about 2 hours. 10 Place a small heatproof bow! of ” salt in a large mixing bowl. Stir in ack and bake the bread until 5 Ina separate mixing bow, stir 45 minutes. together the millet flour, brown 11 Remove to a wire rack to coo! rice flour and seeds. letting the bread cool completely 6 Add the oat flour mixture to the _inits tin before turning out and serving, spongey eater, ing wall 2 a, 58 wwiha rubber spat, ITEN-FREE HE) aHIGH PROTEIN LOW SUGAR HIGH FIBRE GLUTEN FREE ‘At Quest, we believe you deserve to enjoy an indulgent treat after a hard workout ~ or to feed. your cravings for cookies & cream late at night. That’s why our gluten free protein bars combine cutting edge ingredients with unbelievable taste. Every chocolate chip, cookie crumble and cereal ctunch is custom made by us to ensure every bite is nutritionally advantageous. Pe Tea IS ON A MISSION TO MAKE THE ele) dos ee Ka FOR YOU DUN CU Available from Holland and Barrett, Amazon, Ocado and Independent Health Stores & =< QUEST iz a 3 & ° Keading this? ee ii GET YOUR BUSINESS NOTICED BY ADVERTISING WITH US Gluten-Free Heaven is the best-selling The perfect plant-based blend of natural ingredients, dates and our insanely delish superfood bits and pieces to create a yummy bite sized snack... \ 2 That's it. No nasties: Pe) sDU0LB To share or not to share, that is the question. Gluten-Free magazine in the UK, and we're always looking to introduce new brands to our wonderful audience of readers and lifestyle enthusiasts. Get in touch with Leah to find out more: pathos @ 01225 489 984 Poo aie) ORDER CnGhuaten-Free HEAVEN MEALS Sa — Spruce-up your evenings 6 with explosions of flavour... ee neduekRECIPES Pan-fried provolone by Ursula Fergno Serves | Prop 10 mins | Cock 10 mins | Caloris 65 (oer serving) 4 tbsp olive oil, for frying 4 tbsp white wine vinegar or a litle mic vinegar 2 garlic cloves, peeled, crushed 700g (1b) provolone cheese, ‘eutinto 2.5xtem good-quality extra virgin olive ol, to ‘your favourite gluten-free broad to ‘mop up the juices (hein strips 4 tsp freshly chopped oregano 1 Heat the ofve oll ina large tring pant skillet set over alow heat. Sauté the ‘atic until coloured, then discard. Add the cheese, aranging itn a singe layer. Cook for 3-4 minutes on each side, without allowing the cheese to bum. Transfer 108 serving pate Four over the vinegar and sprinkle with oregano. Serve immediately with alitie oil on top and some great broad. Tora | Sonss)( Sat _)|_Sisr 44 GLUTE! Petar Frittata lasagne 8 Ursus Ferigno ‘Serves 4 | Prep 10 mins | Cook 30 mins | Calories 481 (ber serving) 8 oxtra large free-range eggs 1254 (4402) Parmesan, grate, plus extra for topping ‘a handful of lat-eaf parsley, finely chopped 4 tbsp olive oil 125g (4402) passata/strained tomatoes or ‘homemade tomato sauce 200g (902) ricotta or buffalo ‘mozzarella, grated 250g (902) spinach, chopped and ‘stems removed ‘ea salt and freshly ground black pepper ‘The recipes on this page are taken from Cucina Siciana by Ursula Ferrigno, photography by David Munns, published P23, by vind Peters & Smal, IS2) (ARP c16.99) 1 Combine the eggs and Parmesan in a ‘bowl, season with salt and pepper and ‘add the basil and parsley. Heat 1 tbsp oil a large frying pan skillet and add 3 tbsp egg mixture, Cook over a medium heat for 4 minutes to make a fitata. Flip the frittata and cook the other side until lightly golden on both sides. Remove from the pan and repeat until all the oll and egg mixture is used {and you have a stack of fitates. & Preheat the oven to 200°C/Gas Mark 6. Grease an ovenproof dish and cut the fritatas into strips 5 Place e layer of passata/strained tomatoes in the dish, then frit strips, then ricotta or mozzarella an ‘a handful af spinach, Continue in this ‘way until you have three layers. 6 Scatter over a thin layer of Parmesan to cover the top. Cover with foil and bake in the oven for about 20 minutes, unti bubbling. Serve hot ag Tauvlt | Ssaraes)(sor_)(_suge” }| RorVeggie chilli 8y Les ganas (wun iguanas.co.uk) ea ‘Serves | Prep 15 mins | Cook 40 mins | Calories 472 (oer serving) 25ml (102) olive oll 35g (1%02) ginge ‘Ve gatlic cloves, Ye tbsp table salt Ye tbsp freshly cracked black pepper peeled 1stbsp tomato 25m (1M 02) tight Puree ove ot 1.25kg (2b 702) 1259 (02) white tinned chopped ‘onion, peeled, diced tomatoes 5 thep chipotle purée. 2009 (Pox tinned 750g (Ib 902) sweet imaetpees eee 20g (402 coriander coogi tes) Rte hopped potternut squash, 25m (14 o2 fresh ae lemon juve {ep ground camino trod, 1 Ina food processcx, blend the ginger, ‘garlic and olive of until puréed 2 Ina pan over a moderate heat, add the light olve ol, crion, puréed garlic, ginger and chipotle chili purée. Fry for 2 minutes, then add the butternut and ‘Sweat potato. Add the cumin, papper, salt and tomato purée and continue to cook for §-10 minutes, 3 Once the sweet potato begins to soften, add the chopped tomatoes and the chickpeas (including the liquid) and cook for 30 minutes over a high heat. 4 Onoe the sauce has started to thicken, takeoff the heat. Stirin the coriander and Jernon juice. Season to taste, then serve ‘with ice or flatbread, GD) 27) (Shan) (Seams (SSS) (Se”) Aon Chickpea gnocchi By the Cookery School at Litte Portland Steet ge Serves 4 | Prep 20 mins | Cook 30 mins | Colores 483 (per serving) tite (1hpt) water 2.3 gatlle cloves, 2509 (02) Posed chopped chickpes our 3 thep sured Teepaan tomato pate pevper to taste 4509 (1b) fresh chopped party or THORS, shina other herbs of cies cee stand esly ‘ground black pepper 259 (102) parsley, chopped (optional) rated Parmesan ‘choose, to taste FORTHE TOMATO cece apinch of died ‘oregano (optional) tbsp olive it oe bunk of 2onions, peoled ‘chopped 1 Fry the onions in the olive ol until {golden brown. Add the cropped garlic and fry for a minute or so more, 2 Add the passata or chopped fresh tomatoes and the sundried tomato paste, which gives a lovely depth of flavour, 3 Add the parsley to the mixture and simmer for about 20 minutes. 4 Season to taste with salt and freshly ‘ground pepper 5 Instead of, or as well as, parsley, a ‘good pinch of oregano can be added, 6 Fresh chopped basil added towards the end of the cooking also enhances the flavour of the sauce. For the gnocchi 11 Preheat the oven to 200°C/Gas Mark 6. Place the chickpea flour in a large saucepan. Slowly and steadily add the cold water, beating all the while to ‘ensure that there are no lumps. 2 Pace the saucepan on the hob and ‘cook until the mixture has thickened {and no longer tastes starchy. Add the ‘chopped parsley, or other fresh herbs, if desired. 3 Continue to cook until the mixture has stopped thickening and al the starch has been cooked out of it, then pour the thickened chickpea ‘polenta’ into ‘a greased pan to a depth of about 2.5m (in) 4 Allow to set and coo! then, using a circular cutter, cut the set chickpea ‘polenta’ into discs or gnocchi 5 Arrange the gnocchi in a greased pan, ‘overlapping them in neat rows. Sprinkle ‘with grated Parmesan and grind pepper ‘over the top of the gnocchi 6 Altemately, spread tomato sauce in the baking ish and arrange the gnocchi aver the top, Season and scatter with cheese. 7. Bake in the oven until golden brown for about 30 minutes, 8 Serve with afresh tomato sauce. , / 663), AQeCace GLUTEN-FREE HEAVEN AUGUST 45Wliueek RECIPES Serves | Pop 15 mins | Caok20 mins | Calories 788 (per serving) 25g (162! ginger 300m! (10M oz gluten 1 garlic clove, peeled. ee vegetable stock 18g (02) coriander, finely chopped salt and freshly ‘ground black pepper 200g (702) roasted butternut squash ‘3609 (1202) mixed peppers, sliced 30m! (1f 02! olive of 200g (702) onion, peeled, finely diced 1 red chili, chopped ‘tbsp gluten-free ‘vegetable bouillon 4009 (14021 tomatoes ‘on the vine, diced 0m! (fl oz) fresn 1008 (89402) spinach re juice 250g (902 green beans 400m (14f1oz) ‘tin of palm hearts, ‘coconut milk sliced 1% thsp palm oll Hee, to serve 11 Blend the ginger, garic and alive oil Until puréed. Heat the palm oil in a pan and add the onions, gingar, garlic ‘and chill, sweating until translucent, Stirin the boullon, Add the tomatoes ‘and cook until they begin to dry out, ‘then add the lime juice, coconut milk, creamed coconut and water. Simmer nti creamy, 2. Place the stock in a pan with the Peppers and bring toa boil Simmer for ‘a minute, then add the green beans, squash, spinach and palm hearts. Add the coconut sauce to the pan and bring to a simmer. Season to taste. The sauce should not be runny. Serve with tice, aD Test) Saves 46 GLUTEN-FREE HEAVEN with rice noodles By Bacofoil® www. bacofoico.uk) KE Serves | Prep20 mins plus ching | Cook 35 min | Calories 47 ce serng) FORTHE MEATBALLS 1 First make the caramel by adding the caster 25g (102) caster sugar SUF and 50m (134 oz) cold water to a ‘small pan. Swit to dissolve, then simmer for 7om1(2%fl 92) cold water 5-19 minutes over a medium heet until ‘lemongrass stalk, outer leat amber coloured. Do not str Turn off the heat removed, roughly sliced and add the remaining cold water. Set aside. em (2in) piace of fresh ginger. 2 Place the lemongrass into a food processor Peeled and roughly chopped and biitz until fay smooth ft wil stil be 2 ‘large gatic clove, peeled litle fibrous). Add the ginger, garlic, ime zest ‘and roughly chopped and juice and blitz again, Tip the paste into a ‘bowl and add the pork mince, 2 tbsp cooled caramel and 1 tsp fish sauce. Season with pepper, mix well, then chil for 30 minutes, For the dipping sauce. Mix together the ‘reshly ground black pepper sugar and water and stir until dissolved. Add ‘red chill, chopped the remaining ingredients and str. Set aside. 1 spring onion, sliced 4 Preheat the oven to 170°C/Gas Mark 5. Line FORTHE sap @Small baking tray with Bacofoil?The Non- Stick Kitchen Foil (non-shiny side facing up {as this will ensure the meatballs don't stick). ‘grated zest and juice of 1 lime 500g (tb 102) pork mince, 10% fat ‘isp glut vires fish sauce 5 fine rice noodles ‘gem lettuce, leaves separated Shape the pork mixture into 16 meatballs ‘and washed and place on the lined tray. Bake for 2earots, peeled and julienned 20 minutes, then sprinkle over the spring Conion and red cil and cook fora further em (Gin) cucumber, cut in half, Teme eerenimo sucks 57ND. 5 Meanwhile, make the noodle salad. Cook 2.3 radishes, very finely si : radishes, very finely ced the noodles, drain and rinse in cold water, 2 thsp unsalted roasted peanuts then place into a large serving bowl or divide ‘handful of fresh coriander between individual bowls ‘handful of fresh mint leaves 6 Arrange the lettuce, carrots, cucumber and FORTHE DIPPING SAUCE radish onto a board or platter along with the ‘meatballs and scatter over the coriander and ‘tbsp caster suger int. Serve with the peanuts and dipping 75ml (24102) hot water Sauce on the side. juice of 1 ime 1 tbsp gluten-free fish sauce 2 sp rce vinegar ‘large red chili, very finely chopped 333) ‘Suge ) FoieMushroom Florentine omelette By Wi (Weight Watchers) ‘Serves t | Prep 15 mins | Cook 15 mins | Calories 319 (per serving) calorie controll cooking spray 1 porto ‘mushroom, sliced 2 small onion, peeled finely sliced 2 froe-range eggs 50m! (13 02) 1 garlic clove, skimmed milk peeled, crushed 4 thep chopped fresh 7592302} button fattest parsley, plus ‘mushrooms quartered 759 (2302) chestnut ‘mushrooms quartered extra leaves, to serve 20g (402) ricotta ‘tsp grated 50g (13402) baby leat vegetarian taian- spinach, style hard cheese 1 Mista large frying pan with spray and Sst over a medium-high heat. Add the Conion and cook, stirring, for 68 minutes (or until softened. Add the garic and the mushrooms and cook, stiing, for 5 minutes unti golden. Add the spinach ‘and cook for | minute until wited Remove the pan from the heat, season to taste, then set aside, 2 Whisk together the eggs, milk and parsley until combined. Season to taste. Lightly mist another frying pan ‘with spray and set over a medium-high hest. Pour in the egg mixture and cook for 30 seconds or until the base is set Draw the edges of the omelette into the centre to allow the uncooked egg mixture to run undemeath. Cook for a further 2-3 minutes or until almost set. 3 Spoon the mushroom mixture over half the omelette, then dot over the ricotta. Fold over to enclose the filing, then slide onto a plate and serve with parsley and the grated cheese. 2629) So | ne) By WW (Weight Watchers) Prawn pad Thai omelette cr] SF Serves 1 | Pep 20 mins | Cook 18 mins | Calories 448 (oer serving) £354 (102) died rice noodles calorie controlled cooking spray 175g (23402) raw king prawns, peeled ‘and deveined 1 gatic clove, poled, crushed ¥sa-smallcarot, peeled, cut into matchsticks deseeded and finely sliced 50g (1302) beansprouts 2 spring onions, trimmed and thickly sliced Ve tbsp gluten-free soy sauce handful of tom fresh Thai basil leaves (or regular basil leaves), plus extra leaves to serve 1 tsp unsalted peanuts, chopped 2 free-range eggs ‘0m! (1% 02) skimmed milk 1 tsp gluten-free fish sauce 1 Prepare the rice noodles according tothe pack instructions, then refresh under cold running water. Drain and set aside. 2 Mist a large non-stick frying pan with cooking spray and set over a medium. high heat. Cook the prawns and garlic, sting, for2 minutes, or uni the prawns ‘are pink and almost cooked through. 3 Add the carro, half the chil, the beansprouts, spring onions, soy sauce {and noodles to the frying pan. Stirfry for 2.3 minutes, then stirin the basil and hall the peanuts. 4 Whisk the eggs, mik and fish sauce ina Jug unt combined. Mista small non-stick frying pan with coking spray and set ‘over a medium-high heat, Pour the egg ‘mixture into the pan and cook for 30 seconds, or unt the base ofthe omelette is set, Using a spatula, daw the edges of the omelette into the centre to allow any uncooked egg to run underneath, Cook for 2-8 minutes or Until the egg is almost set 55 Arrange the prawn mixture over half the omelette and fold over to enclose the filing. Serve topped with the remaining chili, peanuts and extra bes (29g | aren} GLUTEN-FREE HEAVEN AUGUST 47uth RECIPES Pink Lady’ apple & chorizo pilaf By Pink Lady Apple® (wow pinkladyapoles.co.uk) Gaba Serves | Pep 5-10 mins | (Cook 18-20 mins | Calories 857 (per serving) 1 tbsp olive ‘onion, peeled, sliced 200g (702) tinned 250g (9021 chorizo, chopped tomatoes ‘iced 450m (164102) gf eared pepper, _shieken stock finely dicod pinch of saffron Yeagreen pepper, threads soaked in finely dicod 1 thsp boiling water 1 gartic clove 1 Pink Ledy® apple, pevled, crushed cored and diced tsp smoked lemon wedges and paprika ‘coriander leaves, 1 Heat the olin a saucepan and cook the onion and choo for 4 minutos uti beginning to colour and soften Addl the peppers, garlic and paprika and cook for 2 further 3 minutes 2 Add the ice, chopped tomatoes, stock, saffron and Soaking liquid and bring othe bol. Cover and cook on a low heat fr 10 minutes Stirin the apple cubes and cover. Take off the heat and leave to stand for . 5 minutes. Season to taste, scattor Mediterranean pasta bake wth corander and servo with the lemon wedges. qi ‘Serves | Prep 16 mins | Cook 40 mins | Calories 402 (oer serving) 1 tbsp olive oil plus yellow ing large sauté pan set over @ medium extra for greasing courgette,dieed heat until hot. Add the courgettes 150g (60) gluten small vine anda pinch of salt, sautéing until just free penne tomatoes, cored and softened, about § minutes. Stirin the cutinto wedges tomatoes, remove from the heat, then ‘season to taste with salt and pepper. 2004 rea gluten treme, 10g (on) cr there ane —morzaata genet 4 Drain the pastas when ready, Retum 10 Saag earns tno pan they were cooked and adé the Vegetables string to combine tourette diced parley chopped - La * * = a Season to taste with salt and pepper. souttt snd 38 5 Spoon ino the prepared baking dh * = and top with the grated mozzarella and. Preheet the oven to 180°C/Gas Mark chopped patsy. 4, Grease a rectangular baking dish Bake for about 30 minutes until the swith some olive oi! i " cheeses gotten brown and bub Zh 2 Cook both pastas together na laige_ Remove from the oven and let stand seucepen a sated, baling veer unl be betes serving ,, _‘aleante, about 10 minutes ED) LD) DD 220 BQ) ED ED ED rn) (ii )(Ssuisms)( Sar” )(-Sissr|( Avan) 3 Inthe meantime, heat 1 tbsp olive ol (aura (sauts]( “SF )( Sumer | Bow 48. GLUTEN-FREE HEAVEN Recge development and food photography ® Stole. The Food Medi8y Garofalo (wwunnastagarofalo.t) ‘Serves | Prep 10 mins | Cook 16 mins | Calories 782 (oer serving) 400g (1402) Garofalo Gluten-Free Pasta 10 slices of pancetta 4 top buttor 4 tsp freshly ground black pepper 3 free-range egg yolks 200g (702) pecorino, grated Parmesan, for topping Moussaka 1 Cook the spaghettin boing sated water socording to the packet instructions, Serves 46 | rep 25 mins | Cook hr 18 mins] Calories 542 (pr serving) Meanwtile, cut the pancetta sices into Meanufe, ctr pancst ses 2 hep olive i 29208) Whisk nthe mik ina slow, steady {ern Ar dos era ying Zia onan, untae Biter stream untl thickened. Sime or ee erent paced chopped 65 (Zhe) gute 68 minutes unt hickened before ‘2q9 yolk, grated cheese and pepper. 2 garlic cloves, re plain flour mix eae in fre a Se some 2 Once the pastas cocked ai tand pee minced 70m zohoe) SNe ete esp wen acti tothe saute pan with a smal iad 5009 (115 1) whole . of the coking water Ad another sal tem mance 2twerange © When ready to assemble, preheat the fade pasta water othe Bolo! €09——atep dad orogana capyetks (¥en 0 180°CIGas Mark 4. Season yolk and mixit in unt creamy, 3 Toss the spaghetti in the sauce, then ‘addi to the mixing bowel with the eggs. Toss again uni the sauce combines Yetsp died basit ange aubergines, sauce with salt and pepper as needed Trap papain IMDIEPS 7 Cover he base of e rectangle baking 1p round cumin Gieh with al the aubergine sices, ‘large flourypotste, overlapping and cutting them to size anal become creamy enought oa the ‘ater ground ‘pected ine woappin posta. Theat rom he pasta i hy cinnamon tem thcchne Tete coon CAT cmtwin 00m (os] 120g (oe ain" ad cover vith ha the wie save, Serve a pasta bow! topped wt alutnireschicen “Gra yogart prea eee ae Spreading itout an even layer ree ses eas sod. piaerme handball 9 Cover wha vero hepato sices —p Pamosan and grag of ack poppe. leaves, togamish and cover with the remaining lamb, saiandtreshiy Sauce, folowe by abouthal tne ground blek pepper remaining whit sauce j 1 Heat the ave ollin large cassrcle "Arrange the remaining auberine ses Gin setcveremedium neat Add) gg needed. Speen te femaing wht Saleen top, spreading ut evenly, 3 Sweating unt softened, 5 minutes i then top with Greek yoghurt, spreading 2 Add the lamb mince and brown all iotteveny eae 8 ver braking up witha wooden, 1 ga for about hour unt unth 8 neton and spices. Cave mit the Sedona end bubbing on ton: the pe eee Bato and aubergine sices shouldbe be oe love cook very tender to the tip of a knife. a a sightly reduced heat fr 30 minutes, Tyler or he oven and etsiond | 3 Strang fom time to time; adda splash ro before A moe sock stats tun Bry i 4 In the meantime, melt the butter in @ eA large saucepan set over a moderato i heat. Whisk nthe fou mito make 8 5 roux, cooking until golden, about R720) GQ, >> (25a), 2 mnt (ho Se CPS) a GLUTEN-FREE HEAVEN AUGUST 49RECIPES Casarecce alla puttanesca By Garofalo immnw.pastagarafalo.t) Serves | reo 10 mins | Cock 18 mins | Calories 465 (oer sen 4009 (1402) halved, pitted Garofalo gluten-free Casarecce Pasta ‘50m! (13 02} extra Virgin olive oi 3 anchowy fillets, ‘chopped 2 tbsp capers 1 t5p oregano 4 large garlic cloves, peeled, chopped {4009 (1402) peeled plum tomatoes 1009 (3%s02) Kalamata olives, Yb tsp dried crushed chi 2 tbsp chopped fresh parsley grated Parmesan cheese, to top meu pat Ada th te and Crispy tofu banh mi Sauta unt fragrant, about minute with peanut sauce ‘Add the tomatoes, olives, anchovies, pes, compre ond ll. nets By Nikki Webster (wun. RebelRecipes.com) Kid Ela ‘Serves? | Ptep 20 mins plus manating | Cook 10 mins | Calories 700, sauce over a medium-low heat until hickened, about 8 minutes, breaking ” up the tomatoes with @ spoon, Season FORTHE juice of Yea lime For the pickled veg toste PICKLED VEG 1 garlic love, 1 Sice the veg and add to a tb, then Meanwhile, cook the pasta in a large Sradishes, sliced pooled, mineed__add the dressing ingredients and an of boiling salted water unt al into matchsticks “tbsp oi! shake to combine. Set aside in the dente. Drain the pasta and add to the small ew fridge until needed sauce. Add the parsley and toss over a poe, rors ee patel) ore toes over a Peeled sliced peanut sauce For the tofu low heat until coated, then serve with Reece aero a ae parser | anoint 1 tap tama Ad al the fotydessingingredionts o #2 small eueumber, ttvepreanea 218798 tub and mix to combine seeded and ‘sesame oil 3 Slice the tofu into slices. Transfer siiced into to the tub, put the lid on and matchsticks juice of time eruly combine Vtspjalapefi, — 28SPMEPICAYIP 4 aloy, to marinate for at least thinly siced 1tsp brown 30 minutes, ideally a few hours 4 tbsp apple ‘ee miso 5 Heat the oil ina large frying pan or cider vinegar 2 bsp chunky wok. Fry the tofu for a few minutes on 2 tbsp rice Peanut butter each side until brown and erspy, then wine vinegar Ye tsp chili flakes transfer toa pate 1 tsp coconut suga TO SERVE For the peanut sauce pinch of sea salt 2thep vegan 6 Add the ingredients to a large bowl or FORTHE TOFU mayonnaise mason jar and mix well to combine. ‘ha bloet of tm handful To serve tofu, sliced into ofeoriander 7 Sice a gluten-free baguette then layer chunky slices ahanfulof mint mayonnaise then tofu, peanut sauce, 1 thsp olive oil sesame seeds Pickled veg, mint and coriander. Spread some more mayo and peanu 1 thsp toasted ps al stuter-fee Sauce on the other side of the sesame ol pains baguette and press together. 2 tbsp tamar a eae 1 tsp min @ Bag Tout) Sears) sor_)| Suge }| RonChicken & egg fried rice By WW (Weight Watchers (www.weightwatchers.com) Gist ‘Serves | Prep 10 mins | Cook 30 mins | Calories 413, er secving) 200g (702) brown 4 spring onions, tice trimmed and 4 tsp sunflower oi! finely sliced 400g (1402) skinloss 1009 (31402) chicken breast filets, sliced 2 ree-range eggs 15¢ (02) grated fresh ginger 1 thsp gluten-free soy sauce 2 gate cloves, peeled, chopped 1 handful of fresh coriander, roughly chop 100g (302) frozen peas, thawed 1 Cook the rice according to the pack instructions, then drain well and set aside to cool 2 Putt tsp oil ina wok and set over a medium heat. Add half the chicken and 10k for 3-4 minutes or until cooked through. Season to taste and set aside, then repeat with another 1 tsp cl and the remaining chicken 3 Rleduce the heat to mediurlow, add the rest of the oil to the wok and add the ginger, garlic and spring onions. Cook for 1-2 minutes, then add the rice, peas and sweetcorn and heat through. Make @ well in the middle and crack in one of the eggs. Gradually ‘workit into the rice mixture, then ‘epeat with the second egg, 4 Ad the chicken and soy sauce, mix to ‘combine and cook for 1 minute or unt the chicken is warmed through, then ‘serve with the coriander scattered over 3039) @ @ Wot [Satees}|— Sat 2 Veggie hash with poached eggs ByWW (Weight Watchers} wwvew.weightwatchers.com) Kea Sd ‘Serves | Prep 18 mins | Cook-40 mins | Cslories 260 (per serving! 600g (1b 402) new 1 red onion, peeled, Potatoes, larger sliced into ‘ones halved thin wedges 2eourgettes, 200g (702) cherry ‘immed, halved tomatoos, halved lengthways and 4 large free slicod on the range eggs diagonal 3 small handful of 1 yellow pepper, deseeded and sliced into thin wedges fresh basil finely ‘chopped, plus extra to gamish calorie controlled ooking spray 1 small handful of fresh flat-lea parsley, ‘tsp chopped fresh finely chopped thyme leaves, plus freshly ground black pepper Cook the potatoes in a pan of boiling water for 10 minutes until just tander. Drain and leave to dry. In large bowl, combine the courgettes ‘and pepper, mist with cooking spray and toss together with the thyme, Mist a large non-stick pan with cooking spray, then cook the onion until sof about 6-8 minutes, over a medium-low heat. Add the potatoes, courgettes and pepper and season to taste. Add ‘a splash of water, lower the heat and Cover; cook for 16 minutes, until the potatoes are cooked through. 4 Flemove the lid, inerease the heat to high and cook, string, for 4 minutes until the veg starts to char. Transfer to ‘a bowl and put the tomatoes in the pan. Cook, stirring, for 1 minute until softened. Return all the veg to the pan and set aside. 5 Mesnishile, crack the eggs into a pan Of simmering water and poach for ‘about 3 minutes until the whites are lust set and the yolks are stil soft. Remove from the pan with a slotted ‘spoon and drain on a plate lined with kitchen paper. 6 Toss the herbs through the veg, then ‘serve topped with the eggs, the extra thyme and basil and freshly ground black pepper. ED DD) Dr GLUTEN-FREE HEAVE! 51Mini Popcorn Popcorn Shed 99p ‘Available in five dalicious low calorie popular flavours, including Sweet & Salty, Tofeo, Salted, Salt & Vinegar and gourmet White Tre, ‘wewwpopcomshed, ‘com/collections/ minipon 2 Crisp Dry White = , Botonique £15 for 2 bottles Crisp Dry White has the dryness of @ dry Proseeco, acidity of a Sauvignon Blanc, the ‘mineralogy of an Albarino, but a completely ‘unique favour ~and ital alcoho ree! wwn.bot Kale, Spinach & Turmeric ‘Soup Re:Nourish £2.89 Hoathy veggies with nature's special Soupor Star ingredients, creating bottles of delicious and frosh ready-made goodness for you toG ues for >» Then save 25% every 3 issues thereafter > FREE UK delivery direct to your door » Never miss an issueTRY 3 ISSUES FOR £5 ON THIS FANTASTIC PAE OF MAGAZINES mas at a ee W 3p : : | & #e THEN JUST#11.20 THENJUSTET1.20 THEN JUSTE7.85 The 20 THENJUST £8.55 EVERY 3MONTHS EVERY 3MONTHS EVERY 3MONTHS = EVERY 3 MONTHS EVERY 3 MONTHS. 8 [TALIA! 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Tey aT another pss pres backotie date por cremameaorieccun FS li Tsang pat, a chooses colroe, ou ie oF Yoon what monn A / ston swon, Verde ok 1) wawmubiona.co.uk Verdict: AA Moo Free Chocolates Product: Wafer Rolls Price: £2.85 Product: Choccy Chum Surprises Price: S5p ‘These are absolutely delicious. We tried them poked. We've had these before, but since they are such inn ice cream cone and they were a winner with the ‘a favourite in the office we've sneaked them in kids and grown ups! The chocolate inside the wafer again. Kids love these as well by the way! is gooey and really tasty, while the wafer is light and ‘The chocolate is smooth, creamy and you'd be hard crumbly. Really moreish. A tasty treat to eat on its own pressed to spot they are dairy-free as well ‘ora great addition to a dessert! ‘Simply put, they hit the spot. www naotinachosolates com Verdict: Aa akNomo Product: Fruit & Crunch Choe Bar Price: 99p) AA delicious bar full of sumptuous and creamy ‘chocolate flavours. The crisp rice pieces peppered throughout give an added taste sensation. The complete snack experience for the chocoholie in your life www holandandbarret.com Verdict: a Ak Product: Berry & Chia Seed Bar Price: £2.25 for 4 Product: Cookies & Cream Bar Price: £2.49 i If eds are your thing then Nines te bar for you This filing bar wil let you enjoy the taste ofa popular Its packed full of em! Siathered ina good amount treat, but without the uit I's high in protein and fibre of carob, this sa snack forthe health conscious and low in suger, but loaded with flavour! This allows among you. You cen satisfy the sweet craving fora healthy yet indulgent bar which is perfecto ‘and feel vinuous! carry on-the-go vu: Sninebrand.com snaauestutiion com Verdict: ai Verdict: Aa ake PERKIER ad Schar Product: Cacao & Orange Quinoa Bar Price: £2 for 3 Product: Delishios Price: £1 Thick, gooey and sweet, this is veritably packed with I you're looking for an alternative to those popular big citrus and sweet flavours. Think marmalade with red-packaged treats, then you're in the wrong ball added chocolate. They don't scrimp on the raisins park. However, if you want a bundle of chocolate either. A superior, healthy snack bar. ccoated around @ crunchy biscuit then ths is for you. www perkionco uk ‘Sure to be a big hit with adults and kids alike. Verdict: aa Verdict: Aa a aa)SALE AG Gluten-Free Next issue Find out how to make the transition to school life as easy as possible for your Year One's... THINK YOUR HOME IS GF? FIVE FAMILIES — ONE GOAL Avoid getting glutened from See how 5 households cope the strangest of places with gluten-intolerance J ee a tr 1ie) tins c Ce A iWeekend RECIPES ‘The recipes on this page are taken from Sove Money Good Diet * by Philvickery, photography byTara Fisher, published by Kyle Books (RRP £14.29). Roasted chicken traybake By PhilVickery [oF Ler] Serves. | Prep 15 mins | Cook 80-70 mins | Calories 634 (oer serving! 3 large potatoes, peeled and eut into tem (sin) pleces 1 small butternut squash, peeled and cut into Tem (sn) pieces 2 large carrots, peeled and cut into Tem (in) pieces 2K ‘onions, peeled, sliced 2 large locks, cut into dem (1in) 4 thep olive oil 8 small chicken thighs, bone in salt and freshly ground black popper 11 Preheat the oven to 200°C/Gas Mark 6. 2. Mix the potatoes and all the vegetables together ina bowl, then add the alive cil and some salt and Pepper and mix well. Spread evenly in a baking tray, then pop in the oven to heat through while you ‘brown the chicken, 3 Season the chicken thighs, then heat a non-stick frying pan over a high heat. Add the seasoned chicken thighs, skin-side down, and fry for 2. minutes unti they take on a tle colour Transfer the thighs to the vegetable tray in the oven and cook for 45 minutes-1 hour, or until the chicken is cooked through and all the vegetables are nicely cooked. Serve. Qo x Tort [Sees] | Sot Pron 72. GLUTEN-FREE HEAVEN AUGUST Flourless banana waffles By Pi Vickery Sowves4 | Pop 10 mins | Cook 9 min | Colores 214 por song) {ripe bananes, peeled {Yeap gluten taking powder ‘tsp mixed spice 3 free-range 699 vegetable olin spray bot) ‘rashers of bacon, cooked 1 Break up the bananas ina bowl with fork, but do rot mash too finely. Add the baking powder and Spice and mic wel then add the eggs and break up with fork 2 Spray @ 24cm (Gin) non-stick frying pan over a ‘medium heat wth afte ol. Spoon the mixinto {our waffles close tothe edge and cook for 2.3 minutes unti just starting to bubble at the edge. Alternatively, cookin a waffle ron if you have one, 23. Tumn the heat down and cover with a tightsiting lid ar fal. Cook for 56 minutes unt the centres ae sil litle wobbly but the ouside is set. 4 Caretlly tip aver and cook, uncovered, fora further 2 minutes unt fly cooked through. Serve with a ‘asher of bacon, GD) GD) s=> Tortat)| Sates) |_Sat_}| suse }| RoverBy Car Baked avocado eggs and salsa 2 Cour Eogs Wwuw.clarencecour.couk) FE Ba ‘Serves2 | Prep 10 mins | Cook 20 mins | Calories 428 (per serving) 1 "gem avocado 2 Burford Brown eggs sea salt and freshly ground black pepper 4a red onion, peeled and finely chopped {300g (10%02) ripe cherry tomatoes Juice of 1 lime ora splash red wine vinegar extra-virgin olive oil 1 fow sprigs of coriander or fat lat parsley, loaves picked, and stalks reserved 22e282 925 1 Preheat the oven to 200°C/Gas Mark 6 2 Halve and de-stone the avocado. You may need to scoop out alte of the flesh to fit the egg in, but ‘you can chop this up and add to the salsa. Tim a litle bit from the base of each half so they sit fa ‘on a baking tray. Crack the eggs into the scooped: ‘out avocados, season and drizzle witha lite olive ‘il. Cover each with a piece of fol and place in the ‘oven to bake for around 20 minutes, 3. Meanwhile, add the finely chopped onion to a mixing bowl. Chop the tomatoes and stir in the lime juice and a good drizzle of extra-virgin olive ol Finely chop the coriander stalks end chop most of the leaves. Add to the salsa, season well and sti. 4 Once the eggs are baked, remove the foil and carefully transfer the avocados to serving plates. Spoon over the salsa, sprinkle with coriander and serve, GLUTEN-FREE HEAV nWeekehd RECIPES Sri Lankan egg hopper with spicy onion relish By Clarence Court Fags (mwwzclarencecour.co.uk) lus overnight for resting | Cook 20 Serves | Prep20 6 Clarence Court Burford Brown eggs ‘00m! (341 02) coconut water ‘top yeast ‘tsp sugar 300ml (10% 2) coconut milk 200g (702) brown rice flour 100m! (3M 02) soda water «pinch of salt rapeseed oll FORTHE SPICY ONION RELISH 2 small red onions, peeled, finely chopped 2 thsp red chil fakes. 2 red chillies, finely chopped juice of 1 Hime Qelee@eQe 74. GLUTEN-FREE HEAVEN AUGI es) oven i >, =) ‘1 Warm the coconut water in a pan over @ medium, heat, whisk in the yeast and sugar and remove from the heat. Leave to stand for 15 minutes. Mix the cooled coconut water with the coconut milk in 2 large bow. Add in the rice flour and whisk Lntil you have a silky smooth batter. Cover the batter and leave in a cool place overnight. ‘The next dey, whisk the soda water and salt into the batter, then leave the batter to stand for an hour. Meanwnile, prepare the onion relish by pounding together the finely chopped red onions, chill and cil fakes in a pestie and mortar, then squeezing in the lime juice and adding a generous pinch of sat. ‘When the hour is up, heat @ small wok (or non-stick frying pan| and quickly rub rapeseed oil over the base and sides of the pan using kitchen roll Slowly pour in @ ladeful of batter into the hot pan, tilting it so that the batter thinly covers the sides ‘and the base. Immediately crack an egg into the base of the pan, cover and cook for 2 minutes. Repeat with the remaining batter and eggs and serve with a dollop of spicy onion relishWeekend RECIPES Indian veggie burgers with coconut onion bhajis By Bil & Jack for Canned Food UX ynmacomnesiond co.uk! FEA Serves | 49p20 mins | Cook 20 mins | Calores 744 for serving FORTHE BURGER ‘handful of coriander 1 For the burger, drain the potatoes, petit pois and 560g (tb 202) tinned leaves baby carrots, sed mushrooms and fried onions. pooled new potatoes: Bbrioche buns Add to large frying pan with alte ol, the garlic 4009 {1402 toned petit. (we use Genius) and curry paste. Heat for 5 minutes until the pols and baby carrots 2iittle gem tettuces __Yogetables start to brown 2. Remove from the heat and combine witha potato Yea 20g (00 dot ne tmatone 7 hor lorng soe tee, oston end sor rapeseed oil ‘the breadcrumbs to form a stiffer mixture. Set aside Yadsig(ised tot ore oMoN sual Weel {ried onions ‘Yea 400g (1402) tin of | 3 For the bhajis, brown the onions for 5 minutes over {aap op gute pe ‘oct mit shih eet teremove sore motu hon st ‘heaped cry Pate 500g (aKox) edad ne coconut lk tolowed y th er andthe 250g (902! gluten-free ‘onions cumin and combine well. creedrums 7x) gee, 4 Hoo elim a doep sided fying pan and when suns ‘stam, ha or esting 180"CA0"E ood 8 spent of the bhaji mixture and fry for 1 minute. Turn over and ‘e00k fora further minute or until golden brown and crispy. Remove and drain on kitchen paper. '5. Mould the burger mixture into 8 evon patties and fry on each side for 2 minutes until brown and ‘warmed through 16 Mix the yoghurt and curry powder, spread a tbsp ‘over the toasted buns, add 3 slices of tomatoes 2 heaped tsp mild “tsp ground cumin curry powder oll, for deep trying ‘8 tsp mango chutney @ (@D PD @ (Bag ‘and two lettuce leaves, then top with the burger, ater Sowa) sat) Se) en {dda tp of mango chutney followed by the onion bhal 76 GLUTEN-FREE HEAVEN AU2.x 400g (1402) tins of, ‘whole button mushrooms 1% 3804 (13/402) tn of ‘fied onions 400g (1402) tinned leaf spinach 400g (1402) tinned ‘green lentils 2 heaped tsp gatic paste (or2 grated cloves) 2 heaped tsp vegan gluten-free mustard ‘handful of fresh parsley 1 gluten-free vegetable ‘stock cube lemon Be Tome Mushroom, lentil and By Bly & Jack for Canned Food UK tunwwcannedtood co ue) KE Ela spinach Wellington ‘Serves 8 | Prep 38 mins plus cling | Cook 1b | Calanes 682 (per serving) 1 gluten-free ready to roll puff pastry sheot (20g (1102) rapesoed oll 2 560g (Ib 202) tins of peeled new potatoes rapesoed oll 1% 3909 (131502) tn of, fried onions 1 gluten-free vegetable ‘stock cube 2 heaped tsp sluten-tree flour , Ga89) Sugar _)\ Profan Preheat the oven to 180°C/Gas Mark 4, Add both tins of onions toa roasting tin and roast in the oven for 45 minutes until browning and sticking to the ‘edges. Remove and set aside 10.c0ol With the remaining onions still in the roasting tin, crumble over the stock cube. Sprinkle over the flour and cook on the hob, stiring for 1 minute. Add 1 tr (134p0) bolting water and stir, to bring everything together. Cook ‘over a low heat for 5 minutes, scraping the bottom and sides of the tin. Keep warm, For the potatoes, drain the tin ‘and carefully press each potato 0 that iti sightly squashed Heat a roasting tray in the oven ‘ith a litle oil and roast the potatoes until crispy, around 50 minutes. Drain the mushrooms and add to the pan, followed by the lentils. Lower the heat and ‘simmer for 3 minutes or until ‘the mixture has thickened and the liquid has evaporated. Take off the heat and add the lemon zest and parsley, then combine ‘and set aside to cool, Sauté the spinach ina tle ol, then crumble in vegetable stock cube. Cook for 2 minutes, season, then sot aside to cool ‘To assemble, roll out the pastry sheet, leaving it on its paper. Brush the mustard across the pastry, leaving 2,50m (Tin) to the edge of the pasty. Spread the reserved onions, then the spinach and finally the ‘mushroom and lentil mixture ‘onto the pastry. Roll the pastry by lifting the paper, seal the ‘edges, then fold the ends underneath. Brush with oll and rotumn to the fridge for at least 30 minutes. Remove the paper and place ‘on a baking tray. Brush again ‘with oll and roast in the oven for 45 minutes or until ‘golden brown,RECIPES 8 Abakus Foods twnwabakustoods.com) Keil Ela Serves2| Frep 25 mins | Cook 1 hr | Calories 413 joer serving) the bottom half of @ ;ge butternut squash 1 red onion, peeled ‘large gatic clove, peeled Yea gluten-free vegetable stock cube large white mushrooms, 85g (302) uncooked quinoa a handful of jujube fruits ‘handful frozen peas freshly ground black pepper to taste died mixed herbs 1 tbsp tamari 11tbsp tahini 1 thsp fresh lemon juice 1 small gatic clove, peeled, crushed water ‘Yet thsp agave (optional) 1529), Teaver) Sevens) se) Sw }( Aoen ) 78 GLUTEN-FREE HEAVEN AUGUS Preheat the oven to 190°C/Gas Mark & and slice the squash in half lenathways. Scoop out the seeds and pop both halves onto ‘a baking tray. Bake in the oven for 50 minutes or until tender and caramelised, Place the quinoa into a saucepan and cover with 225mi (Bf oz) water. Bring toa boil then reduce the heat toa simmer. Crumble in the stack cube and allow to cook until nearly all of the water has been absorbed. Avoid oversstiing, as this might make it too stodgy. (Once the quinoa is cooked through, use a fork to fluff it up, then set aside, Meanwhile, finely dice the onion ‘and crush the garlic clove, Heat alte oll in a frying pan and sauté both until earamelised ‘and fragrant. Finely dice the ‘mushrooms and add to the pan, ‘along with the frozen peas. ‘Add the cooked quinoa and season with a sprinkle of mixed herbs and black pepper. ‘oss together so that all of the veggies are fully incorporated into the quinoa. To finish of the quinoa, finely ‘chop the dried jujube fruit into ‘small pieces and stir through the mixture, Allow everything to ‘e00k for a few more minutes. ‘Once the squash is ready fill ‘each of the centres with some ‘quinoa mixure and pop these ‘back in the oven fora further 5 minutes to crisp, ‘To make the dressing, combine the tahini, lemon juice, tamer sauce, agave iif using) and garlic ‘and mix well. Gradually drizzle in water, stiving continuous'y, unless you're left with a nice pourable consistency. ‘Serve the squash topped with pomegranate seeds, extra ‘chopped jujube fruit and a drizzle of tahini dressing,‘free-range egg, beaten 300g (10/502) block of tofu 3 thsp comtflour 3 tosp black sesame seeds, plus extra to serve 80a sat flakes and freshly ‘ground black pepper 150m! (502) sunflower olf toasted sesame oil 300g (10%402) Tendorstom broccoli sliced into 3-4em (1)s5in) pieces 12:thsp alu soy Sauce, plus extra to serve f bunch of spring onions finely chopped 2 carrots, peeled into ribbons 1 ripe avocado, thinly sliced Asian peas, Tenderstem broccoli and tofu salad with black sesame dressing By British Growers Serves 6 | Prep 30 mins | Cook 15 mins | Cai ‘bunch of fresh coriander, roughly chopped, plus extra to serve 1 bunch fresh mint, leaves chopped, plus extra lime wedges, to serve 4 thep glutontree fish sauce 2 bsp palm sugar, plus a thumb-size piece of fresh singer, grated julee of 3 mes 1 red chill finely chopped 4 tbsp toasted sesame oil en salt lakes and freshly ‘ground black pepper Pees fo make the dressing, whisk all the ingredients tog ‘ajugand season with salt and pepper to taste. Add a litle more palm suger if needed, Set aside Tip the beaten egg onto s plate ‘and coat the tofu init. Ona rate plate, mix together the ccomnflour, sesame seeds and salt and pepper and dip the tofu pieces into it. Set aside. the olin a wok or large frying pan end very carefully shallow fry the tofu pieces for 2 minutes on each side. Remove from the pan, drain and keep warm. tion (wwe. britishgrowers.org) Kl EA Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften alte. Splash over the soy sauce and griddle for another few minutes until tender, but retaining a litle bite. ‘Add the spring onions, carrot ribbons and avocado and toss ‘with the herbs, cooked broccol ‘and dressing, Divide among 4 serving plates, lay the tofu ‘over the salad and sprinkle with some herb leaves, Serve with lime wedges for squeezing ‘and extra soy sauce and black sesame seeds.RECIPE 4 free-range eggs 1 tbsp olive oll ‘onion, pected, finely chopped 2 gatlic cloves, peeled, crushed 4 cardamom pods, crushed 2 tap ground coriander “tsp ground turmeric ‘tsp garam masala tsp chill powder Egg & lentil curry By WW (Weight Serves 4 | Prep 20 400g (1402) tinned chopped tomatoes 125m! (4fl 02) gluten-free vegetable stock, made with 1 stock cube 400g (1402) tinned green lentils, drained and rinsed 2 courgettes, trimmed {and chopped 60 (202) baby leaf spinach 44min gluten-free ‘naan breads homemade) or gluten-roo pitta bread ftchers) wwrwweightwatchers.com) Kid Ei Dd 1 8 | Cook 26 mins | Celories 375 (per serving) Bring a pan of water to the boil over a medium-high heat, Cerafully add the eggs using @ slatted spoon and cook for 810 minutes, Drain fill the par with cold water and set aside for a few minutes to alow the ‘eggs to Cod! then peel and cut into quarters. Meanwhile, heat the oll in a large pan over a medium hea ‘Add the onion and cook, stirring ‘occasionally, for 68 minutes o° until soft. Add the garlic and al Cf the spices and cook, string, for anather 20 seconds. Stirin the tomatoes, stock lentils and courgettes. Bring to the boil, then reduce the heat ‘and simmer for § minutes, until the courgettes are tender. Stir in the spinach, Divide the lentil curry between 4 bowls and top with the eggs. Serve with mini naan breads or pita bread on the side,Zucchini pasta, pesto sauce with sun-dried tomato ea ‘Serves. | Prep 15 mins Cook 10 mins | Calories 449 (per serving! FORTHE PESTO ‘00m! (3¥Afl 02) extra-virgin 70g (2402) basil leaves, olive o washed, plus2-3 tbsp salt extra to serve RCE 40g (1¥e02}pine nuts 4 targe courgottes 1901 2 hsp olive ol yeeled, erushe peecometen 1246 sun-dried tomato 2 of Ysa lemon halves, in ol, drained 3 tbsp Parmesan, finely ‘grated, plus extra to serve salt and freshly ground black pepper 1 For the pesto: Combine the basil leaves, pine nuts, garlic, lemon juice and the Parmesan in 2 food processor or blender 2 Pulse several times until broken down, Turn the motor on and gradually drizle in enough olive oll until the pesto has thickened to your liking: you may not need to use all of it. Season to taste with sat Cover and chill until ready to use, 3 Te assemble: Trim the ends from the courgetes Feed onto a spiraliser and turn the handle to turn ‘out courgette spaghetti into a bowl, Toss with some salt and pepper. 4 Heat the olive oil in large pan over a moderate heat until hot. Add the courgette and cover with a lid, Cook for 23 minutes until just softened. Remove the lid, sti in 4 tosp of the pesto and continue to sauté for 2-8 minutes. Serve, {garnished with sun-dried tomatoes, basil leaves and Parmesan BD QD oo) Savmes)|_ St )(_ Sioa) Petar Taree Panelle Br Ureule Feriono GEG Makes 12 | Prep 16 mins pis stig | a0 $0 mins | Colones 12 (oer pane) 300g (1002) chickpes flour 750m (1p) water 1 tap se sat, plus extra to serve freshly ground black pepper to taste 4 generous handful of flteat parley, realy chopped live ol or groundnut ol, for deep frying lemon wedges, to serve 1 Place the flour in the bottom of a medium-sized saucepan. Gradually add the water, siting with a ‘whisk the whole time until all the water has been used. 2 Place the saucepan over a medium heat, Stir constantly. After 20 minutes, add the seasoning ‘and parsley and continue to Cook, string well, until the mixture pulls away from the sides of the pan, approximately 30 minutes, 3. Remove the pan from the heat and pour the mixture onto oiled baking sheets. Roll it flat with {an oiled rolling pin, then leave to set for 45.60 minutes. 4 Cut the dough into 4x4cm (1 x1 in) pieces. Heat the olin a frying paniskillet 5 Fry the dough pieces until golden, turning once. Serve immediately witha litle extra sea salt on top {and lomon wedges to the side. (GD) G25 Sar} Bowers Qeoee@ it) Sens) Sat GLUTEN-FREE HEAVEN Recipe taken from Cucina Siciliano by Ursula Feriano, photography by David Munn, published by Ryland Peters Smal (RRP 16.99),Weekehd RECIPES Sheep's cheese pizza Gi ‘Serves 46 | Prep 20 mins plus proving | Cook9-12 mins | Cslories 827 (per serving) FORTHE DOUGH 1 Forthe dough: Place the yeast ina small bow! and add 180m! (6tl oz) warm water. Str briefly ‘and set aside for § minutes, stiring in 1 tbsp of the sugar Wa tbsp caster sugar siter 2 minutes, 450g (1b) gluten-free 2 Combine the remaining sugar with plain flour mix, plus extra for dusting” the four mix, xanthan gum, salt ‘tsp xanthan gum and baking powder ina separate Tsp satt bow, string well 3. Make a well in the centre and ‘add the yeast mixture and alive ‘il. Start to mix, then gradually FORTHETOPPINGS ad the remaining warm water 4009 (1402) ricotta, at room temperature to the bowl, mixing until a rough 1509 (502) soft sheop's cheese, dOugh comes together; add ‘e.g Brebirousse d'Argental _-™OF® flour or water as needed if ‘ t00 wet oF too dry. 300g (1102 mixed cherry tomatoes, ad “gold and red, halved 4 Tutn out the dough onto a lightly floured surface and knead briefh ‘handful of fresh oregano, finely chopped [ouret sutace ane knead Brel ahandful of beetroot leaves, orchard 6.8 minutes 5. Place in an oiled bowl, cover ‘with a damp tea towel, then leave to rise in a warm place QO @ vrai nse, aa Ge Sen) Se) Se tienout ‘82. GLUTEN-FREE HEAVEN AUGUST 1 ahap active dry yeast 300ml (11 oz) warm water, at aaec/ni0rF ‘etap gluten-free baking powder 1 thsp olive oll, plus extra for greasing and drizzling 6 Aiter rising, preheat the oven to 230°C/Gas Mark 8, Turn out the ‘dough and punch it down, 7. Divide in two and rollout into 220em (Bin) wide rounds. Carefully transfer the rolled out dough onto baking trays. © For the toppings: Divide the ricotta between the two pizzas, ‘spreading out to the edges with aknife ‘8. Remove any rind from your sheep's cheese, then cut the ‘cheese into pieces, scattering between the two pizzas along with the cherry tomatoes, 10 Sprinkle the oregano on top and drizzle the pizzas with a litle lve ol ‘11 Bake the pizzas for 9-12 minutes until the crusts are golden- brown and cooked through. ‘12 Remove from the oven and let oo! briefly before serving with ‘a garnish of beetroot leaves.eet TRE, (ne wvfe yout | williw of Se ; Is WE LOVE... CHOCOLATE CHEESECAKE c33 // TEMBLEQUE pps: // CHERRY PIE poi84. GLUTEN-FREE HEAVE? By Veronice Levenia lawninstagram,com/veronicalavenia ‘Sorves6-8 | Prep 18 mins | Cook 45 mins | Calaes 266 fer serving) 2hree-range eggs {80g (302) raw coconut sugar 2509 (S02) brown rice flour, sifted “tap gluten-free baking powder arated zest of 1 lemon 1509 (5%02) fresh ricotta 1509 (502) berries of your choice, washed 1 Preheat the oven to 180°C/Gas Mark 4. 2 Ina bowl, beat the eggs with the sugar unti alight, and sparkling mixture is obtained. 3 Mix the flour with the baking powder and the lemon zest and add to the egg mixture, Add the ricotta cheese, continuing to mix. Add the berries and fold in gent. 4 Pour the mixture into a mould and cover with, baking parchment, then bake in the oven for 45 minutes. ED) 720), (Se (Se (SP (Soe) AUGUST No churn easy raspberry ripple ice-cream. 3y Clarence Cour Fags e.clarencesaurt. co.uk) Serves 8 | Prep 15 mins plus freezing | Cook none | Caons275 fpr serra 300g (10%402) fresh raspberries 3 Clarence Court Eggs, separated (Burford Brown for & light orange hue in the ice cream) 1009 (3402) icing sua ‘300m! (10M 02) double cream 100ml (3% oz) condensed milk 11 Place haif the raspberries in a sieve and press through well into a mixing bow! undemesth. Stir in half the icing sugar to thicken a litle and set aside 2. Place the egg whites in a large rixing bowl and the yolks in another. 3. Using an electric mixer, whisk the egg whites until Stiff, Add the remaining icing sugar alte at atime and keep whisking unt stif peaks. Set aside. 4 Whisk the egg yolks until ight and fluffy 5 Ina separate large bow, whisk the cream and condensed mik together to soft peaks. Fold in the egg yolks and whipped whites until smooth and thickened. Genty ripple in the raspberry coulis. Add ‘some whole raspberries if you want, or keep them. for serving 6 Spoon the mixture into a suitable freezer container ‘and place in the freezer for 4 hours. Cover with clingfilm and freeze for a further 4 hours, (or overnight. QeZe@ 22 (rerChickpea cookie dough 8y Bogle Supeloods twwbioglansunerfoads.o.uk) a ‘Serves 10 | Prep 10 mins | Coot none | Calories 225 (pr senna tin of chickpeas, drained, rinsed 125g (4%402) peanut butter 2 sp var 21s tsp honey % tsp cinnamon 604 (202) cacao chocolate chips 12t5p Cacao Boost extract 1 Add the chickpeas, peanut butter, vanilla extract, honey, cinnamon and Cacao Boost toa blender and ‘blond until smooth and ereamy. 2 Add the chickpea and cacao dough to a small bow! and fold in the cacao chocolate chips. QLOee2 Blackberry and lavender ice cream By Spane Chandra Serves | rep 15 mins pls fo02ing | CCook’S mins | Calories 283 fper serving! 350g (1202) fresh blackberries 604 (202) raw cashews, soaked in water for 30 minutes. 350g (1202) tinned ful-fat coconut milk of choice 60g (202) pure maple syrup or other sweeten 1 thsp coconut oil ‘tsp dried lavender flowers 2 tbsp frashly squi a pinch of sea salt 2d lemon juice 1 Freeze the bow from an ice-cream maker for at least 24 hours before using, 2 Ina blender or food processor, purée the blackberries. Strain through a fine-mesh sieve into a bowi. Discard the pulp and seeds 3 Rinse and drain the cashews. In a blender, combine the biackberties, cashews, coconut milk, maple syrup, ol, lavender, lemon juice and salt. Blend ‘on high far 1 minuto, until smooth and creamy, scraping down the sides as needed. 4 Pour the mixture into a small saucepan and bring to simmer over low heat Simmer for minstes, Recipe taken tum of the heat and atthe miture cooldown, from Plant 5 Pour the mitre into a dd container nd ower Bont by retigerete fora few hours, unt completely coo, Sane Chand before churning Sesqteh 6 Folowing tn icecream maker's insnuctons, chum (RRP E1699) the ice cream unti it resembles soft serve. Transfer to an airtight container, place a sheet of parchment paper on the surface and freeze for at least 1 hour before serving. 22ee2 GLUTEN-FREE HEAVEN AU UST 85Swe TREATS FOR THE MERINGUE 4009 (1402) tinned chickpeas 1609 (5/402) golden caster sugar ‘tsp cream of tartar FOR THE WHIPPED (COCONUT CREAM 24009 (1402) tins of fullfat coconut milk (chilled overnight) 4 tsp icing sugar Vegan paviova, witha boozy cherry sauce By Billy & Jack for Canned Food UK (wwwcannedfood.co.uk) Cd Ba Ea Serves 6 | Prep 30 mins pus cling and resting | Cook 1h | Calories 602 (per serving) FOR THE BOOZY CHERRY SAUCE 44009 (1402! tinned cherries in syrup 100m! (3102) Amaretto 2 thyme sprigs “tsp cinnamon powder ‘TOPPINGS fresh chersies raspbersies ‘toasted almonds thyme 1 Firstly, make the meringue. Preheat the oven to 160°C/Gas Mark 3 and drain the chickpeas, reserving the chickpea water this is the egg substitute! ‘You can use the chickpeas for ‘another recipe. 2. Add the cream of tartar and, using an electric whisk, whip to soft peaks, 3. Add the suger, a tablespoon ata time and whisk until fully incorporated and smooth ‘and glossy. 4 Pour haf of the mixture onto a lined baking tray to make two separate aiscs until around em (2in} high and one slightly smallar than the other. Transfer tothe oven and immediately turn down to 100°C/Gas Mark 1. Bake for 1 hour, then turn off ‘the oven and leave overnight. 5 Tomake the boozy cherry sauce, empty the tin of cherries into ‘a small pan with the Amaretto, thyme and cinnamon and heat until itleecomos thick and sticky. Allow to cool, then blend and bass through a sieve, For the whipped cream, remove the coconut milk from the {ridge {the water should have ‘separated from the cream: if it hasn't you may not have ful-fat ‘coconut milk) and tip the whale contents of the tin into a cold, clean metal bowl. Whisk the ‘ream until light and fluffy and ‘add the icing sugar. Whisk until incorporated and keep in the {ridge until use. Place half the cream and cherry ‘sauce on the larger meringue, place the second meringue disc (on top, then spread with cream, the rest of the sauce and top with the fresh berries, cherries, almonds and a scattering of thyme leaves.Summer mango porridge 8y Chet Davies goo ‘Serves 1 | Prep mins plus soaking | Cook none | Calves 482 (er serving) 40g (1402) gluten-free porridge oats £80 (302) dairy-ree coconut yoghurt (use KoKo} 100g (3%402) mango purée 2 tsp desiccated coconut drizzle of maple syrup toasted coconut flakes and fresh strawberries (optional 1 Mix all the ingredients, except the coconut flakes and fresh strawberries, together and leave fovernight to soak in the fridge 2. In the moming, top with toasted coconut fakes and fresh strawberries, TIP Thisis at its best i left overnight, however, it can be eaten straightaway at room temperature if you can’t wait that long, By Peta Coote (want Gaara Makes 4 small jars | Prap 10 rishingsoulful Cook 2 rs | Calories 188 oer ir) 2.5kg (Sib oz! strawberries 100m! (3/1 02] water Juice of 2 lemons 1. Wash the fruit and cut the staks off. Cut into 2 3 ‘quarters. Place the strawberries into a large ‘saucepan and cover with the water. Bring to the boil an high for 5 minutes, then simmer on a low heat for 2 hours, stiring occasionally, Remove the pan from the heat and stirin the lemon juice once cool. Add honey or agave syrup to ‘sweeten to taste if desire. Once cooled a litle, spoon the jam into the sterilised jars and leave to cool fully ‘The jam will keepin the fridge for up to 3 weeks. GLUTEN-FREE HEA\Chocolate cheesecake 8y Holy Jade twm:thelitleblogofvegan.com) Kel Ela Ei Serves 8-10 | Pep 25 mins plus feezing | Cook none | Calories 321 (per serving! FORTHE BASE To make the base cream, maple syrup, vanilla and 160g (51s021 gluten-free cookies (we use Tesco Free From 1 Line a mediumsized cake tin melted coconut oi Cookies & Cream Biscuits) with greaseproof paper. 2 Whizz on hgh for about 604 (202) dairytree butter, melted 2. Place the cookies into a food 5 minutes until smooth, Add a 2 bsp coconut oi! processor/blender and whizz yp _Splash of water if needed. FoRTHE rine _ tl ctumby, But otto fin, Fold nthe crushed cookies 180g (602) cashew nuts, soaked overnight and drained 3 Melt the butter and coconut ol 2tins of coconut cream (cream only) I".8 HOw! add the crushed eae eee meas "cookies and pour over the level with a spoon or offset Stbsp maple syrup melted butter and coconut oil spatula, sprinkle over crushed ‘top vanillabean paste and mix until like wet sand, ‘cookies (optional, then poo back into the freezer to set 2 tosp coconut oll melted) 5 Press the mixture into the RE SES Soe Teor 4 cookies (we use Tesco Free From lined cake tn, making sure to, imine to set overnight). Store in Cookies & Cream Biscuit) compact in using ‘a sealed container in the freezer TO DECORATE and defrost fully before serving, cookies {we use Tesco Free From © Pl2G@ nto the freezer while you Drizzle over alte daiy-free ‘make the filing ite jate bet Cookies & Cream Biscuits), crushed white chocolate before serving To make the filing 1 Drain the cashew nuts and place thom into a food processor! blender along with the coconut daicy-r00 white chocolate, melted: P

Whisk the egg whites unt remaining sugar unl it forms a “tsp white wine vinegar they form stiff peaks. Adding _stif peak. Spoon into the centre 1 tspeorfiour | tablespoon at atime, slowly _of the pavlova. 1 tsp vanilla extract whisk the sugar leaving 2 sp 7 add the raspberries toa food {side} until the meringue looks mn 160n (502) double cream processor with 3 tbsp water lossy. Whisk nthe vinegr, and a pinch of sugar, then bite I eS ee comfiour and vanilla ‘until smooth. Pass through a 3. Spread the meringue onto the _ sieve and pour over the now baking parchment inside the cooied paviova crawn circle 8 Decorste with Fruit Bow! 4 Create a crater in the middle Raspberry Fruit Flakes and Fruit . of the meringue by making Bow Stranberry Fruit Fikes (20 the sides litle higher than Top with the fresh or reeze- Taatt Saran) sav |S) [Bose the centre, then bake for 1 hour, dried raspberries. 92. GLUTEN-FREE HEAVENStrawberry & mint panna cotta ge Serves 4 | Prep20 mins plus soaking & chiling | Cook S mins | Calories 628 (pe serving! FOR THE PANNA COTTA 5 gelatine shoots 450ml (164102) whipping cream 150m (5 oz) whole milk 60g (202! caster sugar ‘large handful of mint leaves tsp peppermint extract natural green food colouring (optional) TO SERVE 100g (3102) dark chocolate, at least 70% coooa solids, chopped 100m! (31 02] whipping exeam 100g (31402) wild strawberries, hulled DD 1 For the panna cotta: Soak the gelatine in a bowl of cold water for 15 minutes. 2 Combine the cream, milk and sugar ina saucepan. Bring to the boll, siting gently, then femove from the heat. 3. Remove the golatine from the water and squeeze out the excess before whisking into the hot cream until dissolved 4 Tear the mint leaves and stir them into cream along with the peppermint extract and a few ‘drops af green food colouring, 5 Let the mixture stand for 10 minutes before fine straining into @ measuring jug 6 Divide the mixture between four individualsiicone moulds; you ‘can also use ramekins or other ‘moulds ined with a double-layer of elingfim 7 Cover and chill until set, about 6 hours. 8 To serve: When ready to serve, remove the panna cotta from the fridge and let stand at room temperature while you prepare the chocolate sauce, 9 Place the chocolate and cream in a heatproof bowl, Place ‘over a hal-filed saucepan of simmering water, stirring until melted, Remove from the heat AWlnvert the panna cotta onto plates. Spoon over the chocolate sauce and garnish with wild strawberries before servingSwel TREATS ‘Serves 8 | Prep 30 mins plus chiling | Cook 40 mins | Calories 423 (per serving! FORTHEPASTRY 1 For the pastry: Combine the 9 Remove from the oven and 2259 (802) glutenree plain fur mix, sal, xanthan gum, brush the base and inner sides ‘four mix. plus extra for dusting Sugar, baking powder nd butter of the pastry with some ofthe apinchof sani 2f00d processor. Pulse beaten egg yok wash; keep the ; Until the mixture resembles remainder to later. ‘atsp xanthan gum rough breadcrumbs. 10 Return tothe oven for ‘thsp caster suger 2 Add the egg and pulse unt 2 minutos to sea, then comove ‘tsp gluten‘ree baking powder a rough dough starts to form toa wire rack to coo 1209 os) unaatted bute, cold and ued sound the dle of the 11For the filling: Paco tho 5 processor. Adda itl ie herres in alarge sucepen 1 small reerange egg, lightly beaten e ge saucep: eects ‘water and pulse again to bring and cook over a medium heat, 2atbspiced water it together; it should be soft But Govered, for 8.10 minutes unt ‘large free-range 29g yolk, beaten with 1thep milk not sticky. Soft and juicy FORTHE FILLING 3 Turnout the dough from the 42str together the sugar and 160g (tb 302) back cherries, pitted Processor and shape it into a comflour in a mixing bowl, then 1759 (Gor) caster suger 38°-WWrapin clingti and chill Str into the cheries, along with 01 30 minutes. the lemon juice 20g (102) cornflour a td 4 After chiling, preheat the oven 43 Return the quid to a simmer 2tbsplemon juice to 180°C/Gas Mark 4 ‘and cook over a medium-low 2 tbsp demerara suger 5 Turn out the dough onto lightly heat. tiring, for a futher floured surface and rollout into 34 minutes until thickened. 425mm (in) thick round. Use _44$p09n the fut filing into the itto lino the base and sides of "pasty and leave t0 cool to one 20cm (Bn) pie dish, creating Side. Rall out the reserved 2 2g-229 patter all the way pastry ball to 5mm (kin) thick on ‘round the perimeter using a lightly floured surface, Cut out ‘your fingers. Stars using a small starshaped 6 Cut amay any excess cookie cutter. ‘overhanging pastry and gather 45 vrange the pasty stars on top into a bal. Wrap inclingiim and gf the chery filing, covering as ‘hil until needed ‘much of the surface as possible. 7 Prick the base ofthe pastry ‘Sprinkle their tops with some witha fork. Line the pastry with demerara sugar. ‘reaseproot paper and fil with 4g Bake for 20.25 minutes unt baking beans. Blind-bake for ‘golder-brown on top and atthe ‘bout 15 minutes unt golden at Sages, Remove to a wire rack the edges. 1 coo brietly before sling 18 Remove from the oven and and serving discard the paper and beans, Return to the aven to brown the base and sides for 4-7 minutes. 94. GLUTEN-FREE HEAVEN AUG!Swe TREATS Serves | Frap38 mins pis cing | Cook B mins | Cal

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