Grain free Quiche Lorraine, perfect for an Easter picnic

Following the success of the grain free Spinach and cheese quiche and the grain free salmon quiche, I thought I would try out a  Quiche Lorraine. Perfect to slice and take to work for lunch or great for a picnic.

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Recipe –

Grain free Base

1 1/2 cups of Almond flour approximately 150g ( ground almonds )

1 1/2 cups of grated Parmesan approximately 150g

1/4 tsp salt

1 egg

Filling –

250g Mascarpone cheese

2 or 3 large eggs ( I used 3 today )

3/4 cup grated Parmesan about 50g

1 finely chopped onion or

1 grated courgette optional

175g streaky bacon chopped

salt and pepper

Large quiche dish

Method –

pre heat oven 170c

Mix together ground almonds , parmesan and egg

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press into quiche base

bake for 12-15 mins until golden brown

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fry bacon and onion or courgette gently in some coconut oil

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combine mascarpone cheese, parmesan and beaten eggs

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add the cooled bacon and onion or grated courgette

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spoon into the cooled base and bake for 30 mins at 180c

serve warm straight out of the oven

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or cool and use for a quick and easy lunch choice.

Happy gluten free baking!

 

 

Grain free Cinnamon bun muffins

Today I made these delicious cinnamon muffins. Hard to believe they don’t contain any grains. This recipe is from Erica Kerwien’s book  Cooking for the specific carbohydrate diet.

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It calls for coconut flour I used  Tiana organic fair trade coconut flour. The recipe book contains 100 easy recipes both savoury and sweet. Even shows how to make your own nut milk. Lots of uses for cauliflower, almond flour and coconut flour gluten free and grain free. There is also a quick history on Specific carbohydrate diet  with what to eat and what to avoid. I am going to embrace grain free for a while and see how I feel.

Cinnamon bun muffins

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1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp sea salt

4 eggs beaten

1/3 cup dairy free milk or SCD Yoghurt ( I used coconut milk )

1/2 cup honey

 Cinnamon topping-

2 tbsp ground cinnamon

1/4 tsp honey ( to make these fructose free you could use brown rice syrup )

2 tbsp unsalted butter or coconut oil

Pre heat oven 350oF 175oC

combine dry ingredients

mix wet ingredients together

add wet gradually into dry ingredients whisk until all lumps are removed

pop in to muffin cases

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mix topping together and drizzle over muffins

put in hot oven for 20 mins

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makes 8 muffins

These are a real alternative to using grains in baking. Lots more delicious recipes in this book, well worth buying

you can follow Erica Kerwien on twitter @comfybelly

her website is comfy belly.com

I bought the book on Amazon for £8.74

Gluten free and grain free pancake recipes for Shrove Tuesday

Here are 3 recipes for delicious gluten free pancakes for Shrove Tuesday, firstly

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Grain free pancakes–  makes 6 medium pancakes

2 tbsp coconut flour ( I used fair trade Tiana organic )

1 tsp gluten free baking powder

3 large eggs

100 ml milk or milk substitute

coconut oil for frying

Method-

Mix together the flour and baking powder

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make a well in the centre and add beaten eggs and milk

beat into a smooth batter

heat frying pan add a little coconut oil

spoon batter on to the frying pan

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the pancakes cook very quickly turn over and brown other side slightly

these pancakes are very delicate and lighter than regular pancakes. I have a similar recipe on my blog for tiny pancakes than can be used for blinis.

serve warm with a selection of toppings

Gluten free pancakes – makes 6 large pancakes

250 g  gluten free plain flour

3 eggs

250ml milk or milk substitute

200ml water possibly slightly less

2 tbsp melted coconut oil ( I use lucy bee fair trade organic coconut oil )

coconut oil for frying

method-

sift the flour in the bowl

make a well and add the beaten eggs and a little milk

gradually blend in the flour

add remaining milk, oil and water

leave to stand for 1/2 hr

heat a good non stick frying pan add a little coconut oil

use a ladle to pour batter into the pan, use entire pan

the pancakes will start to cook in about a minute and tiny bubbles will appear, once the pancakes start to release from the pan it is time to toss or flip with a spatula

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enjoy with a selection of topping sweet or savoury

these pancakes are identical to regular pancakes/crepes a favourite with my gluten eating family

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and  finally Banana pancakes– makes 10 little pancakes

1 large banana

2 eggs

method-

mash banana

mixed mashed banana and beaten eggs together

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fry in coconut oil

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a delicious little pancake, light with just a faint taste of banana.

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serve warm with your favourite topping

Topping ideas-

Sweet

fresh berries

sliced banana

lemon and sugar ( I used dextrose as this is fructose free )

Nutella style chocolate and hazelnut spread

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honey

maple syrup

brown rice syrup ( fructose free ) tastes like a very mild honey

Savoury

cream cheese and smoked salmon

mascarpone and spinach

cheese and tomato

goats cheese and basil

mushrooms and cheese

Enjoy Pancake day!

Fructose free Granola

Recipe-

100g hazelnuts

100g almonds

100g brazils

100g pecans

100g desiccated coconut

100ml brown rice syrup  ( make sure it is gluten free )

50ml melted coconut oil ( I use Lucy bee coconut oil )

handful of chia seeds ( optional )

handful of pumpkin seeds

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method-

rough chop all nuts using a food processor

and desiccated coconut and chia seeds and pumpkin seeds

melt coconut oil and add brown rice syrup

pour oil and syrup into dry ingredients and mix together

spread on baking sheets

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bake in hot oven 180c for 7mins stir and then back in the oven for a further 7mins until golden brown

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cool and keep in an airtight container

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Fabulous with full fat greek yoghurt and berries

 

This recipe is free from oats, but if you prefer you could add some gluten free oats and add slightly more brown rice syrup.

I found gluten free brown rice syrup on Amazon,I would be interested to hear about other sources .

 

Grain free salmon and dill quiche

Looking for a delicious lunch time treat? why not try this easy gluten free quiche. Ground almonds are used instead of flour to make the base.

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recipe-

Base

150g almond flour ( ground almonds )

150g parmesan cheese or grand pandana cheese ( grated )

1 large egg

1/4 tsp sea salt

Filling-

1 courgette finely chopped ( you could also use asparagus or spinach in quiche )

1/4tsp sea salt

75g parmesan cheese

250g mascarpone cheese

3 large free range eggs

100g smoked salmon pieces

1tbsp chopped dill

Method-

Put the ground almonds grated grana pandano and salt in a bowl

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add 1 beaten egg

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mix together

tip into a flan dish and press down

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bake in hot oven 170c for 12 mins until golden

fry chopped courgette in olive oil or coconut oil

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In a bowl mix mascarpone cheese, grated parmesan, dill, salmon and 3 beaten eggs

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pour into cooled base

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bake in hot oven 180c for 25 mins

quiche should rise nicely and be golden brown and set.

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after a few moments out of the oven the filling drops down slightly, this is normal.

enjoy warm or cold

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This was the first time I have made this quiche, it was a real hit with my hungry family. Even got a Wow! always a good sign.

Happy Baking!

Fructose free and gluten free Coconut Meringue cake

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After reading Sweet Poison: why sugar makes us fat by David Gillespie I decided to buy his second book The sweet poison quit plan. this book comes with helpful recipes using Dextrose instead of regular sugar ( I bought mine from Amazon )

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David lost 40kg by eliminating sugar from his life. The book has a five step plan to break your sugar addiction. It makes very interesting reading, I can recommend both books.

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I have been living low sugar for some while now and only have sugar for very occasional treat days. I am feeling great and have lost the itchy spots that had appeared around my tummy and chest in the last couple of years. The Doctor had told me it was due to sugar which I was shocked about, and she said that if I continued to carry on eating, as I had been. I would become Diabetic eventually. It was time to make some changes!

I love baking and it has been tough not using refined sugar in my bakes lately. I was thrilled to see David and his wife Lizzie have tried and tested recipes using dextrose in the latest book.

Here is my first attempt at the Coconut Meringue cake recipe

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Recipe-

90g butter

70g dextrose

3 extra large egg yolks ( I used 3 large egg yolks and 1 egg )

vanilla essence

150g gluten free SR Flour

125 ml milk ( I needed slightly less )

Meringue topping – ( the best bit! )

3 egg whites

105g dextrose

85g desiccated coconut

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bring eggs and butter to room temperature

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cream butter and dextrose together

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separate eggs, beat yolks

gradually add eggs then vanilla essence (mine curdled a little don’t worry, it didn’t effect bake )

beat again

add 1/3 flour and 1/2 milk

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mix and gradually add rest of flour and enough milk to make a soft mixture

spoon into prepare 7inch loose bottom cake tin

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beat egg whites until stiff, then gradually add dextrose

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fold in coconut

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spoon meringue mixture on to the top of the cake

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bake in pre heated oven 180c lower to around 170c for fan oven

for 40 mins use skewer to check if cooked ( mine took 55 mins )

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I was really pleased with my cake, the meringue topping was especially delicious and the cake was pleasantly sweet.

Mr S gave it the thumbs up too. He has also been sugar free for quite a while and is gradually and steadily losing weight.

I think this cake would make a perfect pudding or afternoon treat on Valentines day for anyone who has quit sugar. We all need a treat occasionally.

Happy ‘free from’ baking!