oliveoilandlemon

recipes for healthy living

Tag: glutenfree

Blueberry Yoghurt Bread

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This is delicious, easy to make, a perfect Gluten Free recipe which will work just fine with regular plain flour.
125g butter
150g sugar
Zest of 2 lemons
2 eggs beaten with 30ml milk
300g gluten-free flour whisked with 2 tsp baking powder
4oz blueberry or natural Greek style yoghurt
6oz blueberries tossed in 1tsp Gluten Free flour
Oven at 180C

Beat butter and sugar together.
Beat the egg milk mixture and flour into the butter sugar mix by alternating a bit of each at a time until it is all fully incorporated.
Stir in the yoghurt and blueberries.
Tip into a greased loaf tin and bake for 40 mins at 180C until golden brown and cooked through.

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Waffles for Breakfast

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Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

ยฝ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

Gluten Free Tahini & Peanut Butter Cookies

Like little shortcakes with a lovely crumbly texture, these are really delicious. Gluten free and perfect for a coffee break .

Sesame Tahini Cookies

Makes 24
2 cups gluten free flour
1/2 tsp mixed spice
1/4 tsp salt
1/2 cup well-stirred tahini
1 cup maple syrup
1 cup peanut butter
1 tsp of vanilla extract
4 tbs roasted mixed nuts roughly chopped
1/2 cup coconut oil melted

Oven at 180
In a medium sized bowl, whisk the coconut oil, tahini, maple syrup and peanut butter until well blended. Fold in the Flour and mixed spice until you get a rough dough. Tip onto a sheet of clingfilm and flatten slightly. Wrap and chill in the fridge for about an hour.

When the dough is chilled, roll out spoonfuls of dough, place onto parchment lined baking sheets, slightly flatten each ball with a fork and press some nuts into the top.
Bake for 12-14 minutes until slightly golden.
Cool cookies completely on sheets before transferring to your serving plate.

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