This was breakfast this morning. It’s by far my kids’ favourite breakfast. It’s easy to make and I can eat it without guilt because it’s not only gluten-free, it’s grain-free, dairy-free (if you use coconut oil rather than ghee) and free of refined sugar. Personally, I eat them with almond butter rather than maple syrup, though my kids (of course) go for the maple syrup. Either way, they’re delicious. Continue reading
I’m almost afraid to admit this because it seems like such a trendy thing, but for many reasons I’ve been moving towards a more paleo/primal diet. Cutting down on grains has been a gradual process but for the last two and a half weeks I’ve been strictly following a grain-free, dairy-free, legume-free diet. I’m not sure if I always will be this strict – I’m doing this as an elimination diet and plan to later experiment with adding in various foods to determine what really does bother my gut – but for now I can report that I’ve been feeling better than I have in years.
I have, however, been craving a treat. For my elimination diet I’ve decided to give up all added sugar, even things like honey and maple syrup (which paleo people eat), so I thought I’d try to use naturally sweet ingredients to make muffins. That’s how I came up with these sweet potato muffins, which are studded with raisins and subtly spiced for a taste and smell somewhere between pumpkin pie and oatmeal raisin cookies.
I love banana muffins and banana bread but today I was feeling a bit bored of my regular nutty ones. It’s February and I was feeling like a taste of the tropics, so I decided to break with tradition and make banana muffins with coconut and mango. (Mango is high-FODMAP but I find I can stand a little bit. It can easily be replaced with papaya if you’re more sensitive to it.) I also wanted to make muffins with little or no added sugar. Loosely using my own sweet potato coconut muffins as a guide, I added a little bit of this and a little bit of that, fully expecting this initial attempt not to turn out very well. To see what disaster I’d come up with, I made a single small test muffin. Much to my surprise, it turned out perfect.*
My husband and I now have a new favourite salad to which all other salads will henceforth be compared – and inevitably, they will fail to measure up, because yu sheng has got to be the king of all salads. It’s the perfect marriage of fresh, crunchy, tart and sweet, and it features smoked salmon, which is one of my favourite things in the world. And yet I’d never even heard of it until a few days ago, when I started researching lunar New Year dishes of Singapore and Malaysia. Continue reading
We interrupt our regularly scheduled blogging about foods of the world to bring you probably the best chocolate cake I’ve ever had. Because, well… chocolate cake. Need I say more? This one actually contains zucchini (courgette) and is gluten-free and dairy-free. Not that you’d ever know. I topped it with a rainbow of fruit for my five-year-old’s birthday party and it was divine – moist, the perfect balance between dense and fluffy, with a fine crumb. It was sweet enough but not TOO sweet and the juicy fruit perfectly complemented the dark chocolatiness. Heaven!
With the exception of the little girl with the dairy allergy, none of the kids knew it was a gluten-free, dairy-free cake. Nor did any of them know it contained zucchini. I gave all the kids generous slices after a substantial snack of fruit, veg, crackers, and cheese. Yet almost without exception the cake slices were gobbled up practically before the candles were blown out. I can think of no better testimonial from a roomful of five-year-olds. Continue reading
A friend of mine recently shared a recipe for flourless banana pancakes and I was so excited, I immediately tried it out. The recipe called only for one mashed banana and two eggs, mixed together and fried like a pancake. It did work, rather to my amazement, and my kids loved them, but the resulting “pancakes” were very light, difficult to flip, and not really pancakey enough for me.
I wanted to improve on the recipe without adding, well, flour. Even gluten-free flour makes a mess and I wanted to pancakes that were easy and quick enough to make on a weekday morning, with minimal clean-up. I also wanted to make something satisfying but healthy that my kids would still like. That’s how I came to add oatmeal and flaxseed. Continue reading
I was originally going to make lime curd tarts for St. Patrick’s Day, on the reasoning they’re (kind of) green. I didn’t end up getting around to it by St. Paddy’s Day but it didn’t matter, since it was really just an excuse to make lime curd.
I’d never even heard of lime or lemon curd until I moved to England last summer. Since then, I’ve seen lemon curd in all sorts of places – in jars on supermarket shelves beside the jam and peanut butter, in cakes, even in the form of lemon curd yogurt. This last is the only one I’ve actually tried. The cakes are always full of gluten and I wasn’t sure I wanted to commit to a whole jar of lemon curd spread, especially since the commercial ones looked pretty full of chemicals. But my tiny tastes of lemon curd yogurt (only tiny tastes since I’m lactose intolerant) made me want more. More! MORE!!