Iron Man Waffles!

I am really pleased that I have at last perfected these tasty waffles and they tick so many boxes for people with special dietary needs too!

I specifically wanted to create a recipe that was rich in iron, with about 2% of your daily iron intake in every waffle but it had to be gluten-free, suitable for vegans and low in calories, at only 81 calories per waffle and low in sugar, all at the same time.

These waffles taste great topped with strawberries, which are very high in vitamin C, which helps the body process the Iron and they have a low Glycemic Index (GI).

This is the kind of recipe that you will be able to take out, for example 20g of the Buckwheat Flour, and sub it with 20g of a protein powder instead, for example Pulsin Rice Protein Powder, in order to up the protein content and lessen the carbohydrates at the same time.

Instead of Almond Milk, you could sub some alternative dairy-free milk that is chocolate flavoured to give a different twist but don't forget that would of course slightly alter the nutritional content.

This is a great basic recipe but feel free to add your own tweaks and adjustments and let me know how well you got on.

I like mine topped with strawberries and melted dark chocolate. How do you like yours?

IRON MAN WAFFLES

1/ Turn your waffle maker on and if you need to grease it first, make sure that you do!

2/ In a small jug pour in:

 3 x cups of Almond Breeze Unsweetened Milk 

 3 x teaspoons of  Biona Apple Cider Vinegar with Mother.

3/ Into a large jug mix the following dry ingredients:

1/2 a cup of Nairns Gluten Free Porridge Oats

2 x cups of Clearspring Organic Buckwheat Flour

1 and a 1/2 teaspoons of Doves Farm Gluten Free Baking Powder

1 teaspoon of Cinnamon

2 x teaspoons of Ginger

Pinch of salt.

4/ Into the smaller jug with the almond milk mixture inside, mix in the following:

1 x tablespoons of Meridian Blackstrap Molasses  

1 x Tablespoon of Meridian Dark Tahini

3 x Tablespoons of vegetable oil 

3 x Tablespoons of Essential Apple Puree

1 x Teaspoon of Taylor and Coleridge Vanilla Bean Extract

5/ Then pour the wet ingredients into the dry ingredients and mix well, make sure the flour and oats are well combined. 

6/ Then pour the correct amount of mixture into your waffle machine and cook according to that model's instructions. Mine is a heart shaped waffle maker bought for my birthday, I get 18 waffles out of the mixture and they take 2 minutes exactly to cook through. You might need to experiment to find out how yours works best.

The Easiest, Quickest, Tastiest Gluten-Free Pizza Ever!

I have just enjoyed the most delicious gluten-free pizza that I have ever made, no, I have just enjoyed the most delicious gluten-free pizza that I have ever tasted! Here is the recipe and it is PERFECT! The base is also brilliant for Vegans too, with no milk, or eggs needed! (If you are making Vegan pizza make sure that the toppings you choose are suitable for Vegans and don't put cheese on and I do NOT recommend any cheese replacement either, they are yuck, in my opinion!)

The base of the pizza is made with the Glebe Farm, Gluten Free Seeded Brown Bread Mix, which you can buy from our shop.

1/ Preheat your oven to 190 Degrees.

2/ Line a 9" x 13" baking tray with greaseproof paper and then grease well with oil.

3/ Pour a whole packet of 375g of Glebe Farm, Gluten Free Seeded Brown Bread Mix with Linseed and Sunflower Seeds into a large bowl and add the 10g of yeast included in the packet. 

4/ Stir in 1 tablespoon of raw cane caster sugar and 1 teaspoon of salt.

5/ Then into a measuring jug pour in hot water up to the 200ml mark, then add cold water to make up to 275ml in total.

6/ Add 2 tablespoons of extra virgin olive oil to the water and stir in, then pour into the flour mixture and stir round until it is well mixed.

7/ Scrape the mixture into the baking tin and level it off, with the back of a spoon.

8/ Next, top with any toppings you like, put in the oven and cook for 20 to 25 minutes.

That's it!

In the photos, I used a tomato topping that I had whizzed up in the blender of tinned tomatoes, olives, herbs and tomato puree, with garlic, I spread that onto the base, layered baby spinach leaves on top of that, sprinkled on some cheddar cheese, and placed olive slices and torn sun-dried tomatoes on top.

The end result is the most delicious gluten-free pizza ever! Don't forget, you can make it suitable for Dairy-Free Diets and Vegans by missing out the cheese and ensuring you use only Dairy-Free/Vegan toppings.

Low Gi, Gluten-Free and Dairy-Free Muffins!

I am so excited! I have finally created a low GI, gluten-free and dairy-free muffin recipe!

These muffins are great for diabetic people, those on a low carbohydrate diet and those that have gluten and dairy intolerances, as well as those that just want to enjoy a healthy, tasty and nutritious snack.

I have just finished one of these muffins and I have to say it's the best tasting gluten and dairy free item that I have ever tasted.

The muffins I chose to make were Blueberry and Banana and I used a brilliant combination of gluten-free flours to create a really fluffy texture. The flour replacements I used were gluten-free flour made from potatoes and rice starches, quinoa flour, ground almonds and gluten-free oats.

The milk I used which was an excellent dairy-free replacement was Rice Dream Original. I have been trying to bake with Coconut Milk but it's been making the cake too dry. We normally use yoghurt in our cakes but as I wanted to make these dairy-free, I substituted unsweetened 100% apple puree, from Biona, instead.

For the sugar, I used a small amount of raw cane sugar, with a low GI Coconut Sugar.

I am so exceptionally pleased with these muffins and feel they are a real break through in my dairy and gluten-free baking.

Hope you can pop by and try some soon.

Please let me know if you have certain foods you can't eat and what kind of cake you'd like us to bake for you, just by commenting here.

Keep happy and healthy. Xx