Category Archives: Gluten Free

Gluten Free Pesto Spaghetti

By | Gluten Free, Lunch Recipes, Mains, Recipes | No Comments
Gluten Free Pesto Spaghetti

Prep Time: 5 minutes

Cook Time: 15 minutes

20 minutes

Gluten Free Pesto Spaghetti

Ingredients

  • 100g pine nuts (gently toasted)
  • Large handful of basil leaves
  • 60 Parmesan grated
  • 2 fat garlic cloves crushed
  • Sea salt & cracked black pepper
  • Rapeseed oil
  • 400g gluten-free sphaghetti
  • Bunch of chopped flat leaf parsley

Instructions

  1. Put the pine nuts, basil, paremssan, garlic and rapeseed oil in a blender and blend until well combined. Check seasoning and adjust.
  2. Cook pasta in boiling salted water until al dente and drain well.
  3. Mix pesto through pasta and add more rapeseed oil for a looser consistency.
  4. Top with parsley and shaved parmesan.
http://www.aineskitchen.com/gluten-free-pesto-spaghetti/

Blueberry Cookies

By | Baking, Dairy Free, Gluten Free, Recipes | No Comments
Blueberry Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Blueberry Cookies

Ingredients

  • 4oz / 110g gluten free plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1oz / 30g caster sugar (or Xylitol)
  • 3oz / 80g dairy free butter
  • 135 ml oat cream (Oatly brand)
  • 6oz / 190g fresh blueberries

Instructions

  1. Preheat oven to 180 degrees and line a baking tray with silicone paper
  2. Sift flour and baking powder into a bowl with salt and stir in sugar.
  3. Rub butter into flour mix until it resembles breadcrumbs.
  4. Stir in oat cream until it forms a lump mix and add blueberries very gently.
  5. Drop tablespoons full of mix onto baking tray and bake for approx 20 mins until golden.
  6. Cool on tray for 5 minutes and remove to a wire rack to cool completely.

Notes

Recipe courtesy of The Intolerant Cookbook

http://www.aineskitchen.com/blueberry-cookies/

Chorizo & Chickpeas

By | Dairy Free, Gluten Free, Lunch Recipes, Mains, Recipes | No Comments
Chorizo & Chickpeas

Prep Time: 10 minutes

Cook Time: 25 minutes

35 minutes

Chorizo & Chickpeas

Ingredients

  • 200g tinned chickpeas, drained
  • 1 x 70g chorizo sausage, sliced 1cm thick
  • 1 green pepper, deseeded and cut into random chunks
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1tbsp tomato puree
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil

Instructions

  1. Fry the slices of chorizo in a glug of olive oil for a few minutes until they are just beginning to go brown and crunchy. Remove and set aside.
  2. Put the peppers, chickpeas and cumin seeds into the pan the chorizo had been cooking in and fry for a 3-4 minutes. Then add the paprika and stir to mix.
  3. Once the peppers are just starting to soften, add the tomato puree and stir. Add a splash of sherry vinegar and the chorizo back to the pan. Let the mixture down with a dash of water and bring to the boil. Once boiling, cover with a lid and turn off the heat. Leave to stand for 5 minutes for the flavours to combine. Taste and adjust the seasoning before serving.
http://www.aineskitchen.com/chorizo-chickpeas/

Frozen Yogurt

By | Desserts, Gluten Free, Recipes | No Comments
Frozen Yogurt (gluten free)

Rating: 41

Prep Time: 10 minutes

Cook Time: 2 hours

Frozen Yogurt (gluten free)

Ingredients

  • 500g frozen berries (mix of blueberries, raspberries etc)
  • 500g pot of Low fat natural yogurt
  • 2 tablespoons agave syrup
  • Mint

Instructions

  1. Blitz together in a food processor until smooth and freeze.
  2. After 2 hours take out and blitz again to remove ice crystals. Put back into freezer.
  3. Allow to soften at room temperature for a while before serving. Can be served in place of ice cream.
http://www.aineskitchen.com/frozen-yogurt/
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