Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

  1. Cook your pasta as per packet instructions
  2. While this is cooking cut your broccoli up into florets and boil for around 6mins
  3. Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
  4. Drain your pasta and mix in the broccoli and walnut sauce
  5. Add more seasoning if you wish and enjoy!

Weekend Treat – Rice Flour Pancakes with your Choice of Toppings

Gluten Free, Dairy Free and Sugar Free

So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!

Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.

Method:

  1. Combine all you wet ingredients and mix well
  2. Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
  3. Leave overnight in the fridge
  4. When ready to cook, give the mixture another really good stir
  5. Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
  6. Cook on each side for 2 -3 minutes
  7. Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!

Wholemeal Banana Muffins

DF, Low Sugar

Whipped up a batch of these yesterday, great for lunch on the go, lunch box treats or after school snack. This recipe is dairy free and low sugar, making these a great addition to your weekend baking, as well as using up those overripe bananas!

Makes: 12 Muffins

Ingredients: 200g wholemeal flour, 4 overripe bananas, 2 eggs, 100ml of oat milk, 50g of brown sugar, 1 tbsp. of olive oil, 2 tbsp. of oats, 1 tsp. of baking powder, 1 tsp of baking soda, 1 tsp. of honey.

Method:

  1. Preheat your oven to 180F
  2. Combine all of your wet ingredients except the honey and mix well,
  3. Add to all of the other dry ingredients
  4. Mix well until smooth
  5. Mash your bananas in a separate bowl and then add to the muffin mix
  6. Mix well and then finish off by stirring in the honey
  7. Fill a 12 hole muffin tray with muffin cases and fill equally with the muffin mixture
  8. Pop in the oven and bake for 15 -20 minutes until the muffins have risen and are golden brown
  9. Allow to cool and keep in an airtight container until ready to eat
  10. Enjoy!