#gluten#free#welsh#rarebit#nutrition#coeliac#ibs#support#group#

I found this lovely recipe on Pinterest: Catchingseeds.com, so credit must go to them for sharing this lovely idea.

Preparation time :  10 mins
Cook time: 15 mins
Total time:  25 mins
 
Quinoa and Brown rice make up the bulk of this recipe. Cooked whole grains get simmered with rich coconut cream, vanilla, and maple syrup and banana for natural sweetness. Topping options are endless! Try banana, toasted coconut, chopped nuts, dried fruit, fresh or frozen berries, dependent on your eating limitations.

Serves: 4 servings



Ingredients

• 2 cups cooked brown rice
• 3 cups cooked quinoa
• 1 very ripe banana, mashed / Exclude if you are fruit free
  
• ½ cup coconut cream (tinned is fine)
  
• 2.5 cups almond OR coconut milk
• ¼ teaspoon Salt
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• ¼ - ½ teaspoon almond extract to taste

Instructions

1. Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
2. Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.

Free From Foodies often miss bread as it is such a large part of our diet.  Buckwheat is lovely seed, so the name is deceptive and people tend to avoid using it.  Gluten Free Buckwheat is available if you are coeliac and Doves Farm is a tried and tested brand which we use.

Ingredients:

6oz  / 150g  Doves Farm Self Raising Gluten Free Flour
4oz / 100g  Buckwheat Flour (always check it is gluten free as some may contain traces of gluten
due to processing methods)
 6oz  / 150g  Ground Flaxseed
4 eggs
4 tsp baking powder
6 floz Liquid Flora or Vegetable Oil
350ml Soya Milk
1 dsp Liquid Gravy Browning (too add some colour)
A 1lb Loaf Tin Lined with Baking Parchment

Method:
Place all the dry ingredients in a mixing bowl, stir until all the ingredients are thoroughly combined.

Make a ‘well’ in the middle of the dry ingredients.

Crack the eggs individually into a large bowl.

Pour the liquid flora in with the eggs and half of the soya milk then whisk all the wet ingredients together.

Pour the soya, egg and oil mixture into the dry ingredients until it forms a batter, gradually adding the rest 
of the soya milk.  Pour the mixture into the prepared loaf tin and bake in a moderate oven at

150 degrees C for approximately 50 mins until firm and risen.

Serve warm or cool, can be sliced and frozen.

#Glutenfreebread #buckwheat #coeliac #bread #Faversham #Kent

Ingredients:

Refrigerated:

• 1 1/3 cup Almond milk, unsweetened
• 6 Eggs

Condiments:

• 2 tbsp Maple syrup

Pasta & grains:

• 1 cup Buckwheat groats, raw

Baking & spices:

• 2 tsp Cinnamon, ground
• 1/2 tsp Salt, fine
• 1 tbsp Vanilla extract

Instructions:

1. Place the buckwheat groats in the jar of a high-speed blender. Blend until the groats are finely ground into a flour.
2. Add the remaining ingredients and blend until smooth.
3. Heat a non-stick pan or crepe pan over medium-high heat. Spray the pan with cooking spray. Once the pan is heated, pour about 1/4 cup of the batter into the pan while turning it in a circular motion with one hand to spread the batter thinly around the pan. Alternatively, use a spatula to quickly spread the batter.
4. Cook for 1 or so on one side until set. Flip and cook for another minute on the other side.
5. Stack the cooked crepes on a plate and continue with the rest of the batter, spraying the pan with cooking spray every 2-3 crepes. Enjoy!

Reference: Brilliantly designed recipe, which is quick and simple for busy folk.  Thank you
http://blog.meaningfuleats.com