Feeding Myself

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Easy, allergy friendly recipes tried and tested by a student with chronic pain who's trying to feed herself. All the food is yummy, vegan and gluten/wheat, peanut, celery & tomato free.
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New recipes are posted every Tuesday and Friday sporadically.
Please let me know if you have any questions or tried a recipe. x

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Pineapple fried rice with baked tofu
A flavoursome easy meal (just don’t forget to substitute tamari for soy sauce to make it gluten free.)

Pineapple fried rice with baked tofu

A flavoursome easy meal (just don’t forget to substitute tamari for soy sauce to make it gluten free.)

— 1 month ago with 2 notes

#pineapple  #fried rice  #vegan recipe  #gluten free  #nut free 

Leek, pea and spinach risotto with roast portobello mushrooms [x,x]

This was just lovely. Risottos take some effort- you have to stand (or sit) over the pot and stir frequently for best results, but this was worth it. This is a really forgiving recipe- use it as a base, make whatever substitutions you need and season to taste. Serves 2-3.

  • 225g risotto rice (about 1 or 1 1/2 cups)
  • 1 cup ginger wine (or white wine, or just veg stock)
  • 5-6 cups vegetable stock (you probably won’t need all of it. I used kallo french onion and added the mushroom stems)
  • Olive oil (I used a mix of plain and garlic infused)
  • 2 leeks
  • 1-2 shallots
  • ~1 cup frozen peas
  • ~1 cup spinach
  • 1 tbsp. margarine
  • 1 lemon or 1-2 tbsp lemon juice
  • salt, plenty of black pepper (I used both a szechuan grinder and cheap black pepper), chipotle/chilli flakes
  • ——-
  • 1 portabello mushroom per person
  • olive oil
  • plenty of salt and pepper
  • squeeze of lemon juice
  1. Wash and chop the leeks into rounds.
  2. Slice the shallot quite thinly.
  3. Heat a tablespoon or two of olive oil in a large pot. Add the leek and shallot and cook for a few minutes until the leek is soft.
  4. While the leek is cooking cut/tear up the spinach leaves and bring your stock to the boil in a separate pan. If roasting mushrooms coat them in olive oil, slat and pepper, and place them gills up on a baking tray. Heat the oven to ~200 C.
  5. When the leek is soft add the rice to the pot and stir it together for a couple of minutes.
  6. Pour the ginger wine into the rice pot and stir around.
  7. When the rice has absorbed most of the wine pour in a ladleful of stock.
  8. Continue to cook the rice, adding a ladleful of stock when each has been absorbed and stiring frequently.
  9. After 10 minutes flip the mushrooms.
  10. After about 13-14 minutes add the frozen peas.
  11. Then check the mushrooms. If they look done you can leave them in the turned off oven ‘till the risotto’s finished.
  12. After 16 mins taste the risotto to see if it’s cooked (or try this.)
  13. Add salt, plenty of pepper, and some chipotle flakes.
  14. When the risotto is cooked turn off the heat and stir in the spinach, lemon juice and a tablespoon of margarine.
  15. Enjoy!
— 1 month ago with 42 notes

#risotto  #vegan  #vegan recipe  #gluten free  #mushroom  #nut free  #soya free 

Spiced lentil and spinach walnut loaf, from Anja’s Food 4 Thought

[See my recipe index here.]

— 1 month ago with 1 note

#nut loaf  #lentil loaf  #vegan  #gluten free  #soya free 
Vegetarian tagine/hot pot with millet
This is not a good picture, but it was a delicious dinner so I’m posting it anyway.

Vegetarian tagine/hot pot with millet

This is not a good picture, but it was a delicious dinner so I’m posting it anyway.

— 1 month ago with 1 note

#vegan recipe  #tagine  #gluten free  #nut free  #soya free 
Smoked tofu salad with a chilli-lemon dressing
This was a adaptation of this salmon salad. For the baked tofu I used smoked tofu marinated in a little tamari sauce, liquid smoke and garlic olive oil, then baked at about 180 C for about 20-30 minutes.

Smoked tofu salad with a chilli-lemon dressing

This was a adaptation of this salmon salad. For the baked tofu I used smoked tofu marinated in a little tamari sauce, liquid smoke and garlic olive oil, then baked at about 180 C for about 20-30 minutes.

— 2 months ago with 4 notes

#tofu  #salad  #vegan recipe  #gluten free  #nut free 
Iron rich rice dinner
I try not to obsess over nutrition- my diet is so limited I’d never stop worrying. Sometime though I realise I need to pay attention, and recently I’ve been trying to up my iron intake, so here’s what I’ve done. (Bear in mind I have no nutritional training- if you’re anaemic etc. please check with a dietician.)
1/4 -1/3 cup brown rice
3 tbsp lentils (adjust cooking time depending on type)
1/2- 2/3 cup water for cooking + 6-9 tbsp water for lentils
1/3 cup orange juice for cooking
1/2 - 1 cup broccoli
1/4 -1/2 cup spinach
2 tbs seeds (sunflower, pumpkin, sesame)
3 tbs chopped nuts (cashews, almonds)
1/4 - 1/2 cup dried fruit (raisins, chopped apricots)
Spices to taste (a mix of cumin, cinnamon, tumeric & curry powder is good)
Rinse the brown rice until the water runs clear.
If using brown or green lentils start them cooking now, for 5-10 mins before adding the rice and continuing. If using red lentils/yellow split peas add them to the rice after about 10 minutes.)
Put rice in a pan with twice as much water. Bring to a simmer, cover the pan and cook for 25-35 minutes. You don’t need to stir, but do check if you need to add more water.
When the rice has expanded but is still too firm to eat add the broccoli and orange juice. Add the spinach in the last few minutes.
While the rice is cooking chop your nuts and/or dried fruit.
When the rice is cooked mix everything together in a bowl. Enjoy!
To add other good sources of iron try chickpeas, beans, or tofu.
 [Find more recipes in my index.]

Iron rich rice dinner

I try not to obsess over nutrition- my diet is so limited I’d never stop worrying. Sometime though I realise I need to pay attention, and recently I’ve been trying to up my iron intake, so here’s what I’ve done. (Bear in mind I have no nutritional training- if you’re anaemic etc. please check with a dietician.)

  • 1/4 -1/3 cup brown rice
  • 3 tbsp lentils (adjust cooking time depending on type)
  • 1/2- 2/3 cup water for cooking + 6-9 tbsp water for lentils
  • 1/3 cup orange juice for cooking
  • 1/2 - 1 cup broccoli
  • 1/4 -1/2 cup spinach
  • 2 tbs seeds (sunflower, pumpkin, sesame)
  • 3 tbs chopped nuts (cashews, almonds)
  • 1/4 - 1/2 cup dried fruit (raisins, chopped apricots)
  • Spices to taste (a mix of cumin, cinnamon, tumeric & curry powder is good)
  1. Rinse the brown rice until the water runs clear.
  2. If using brown or green lentils start them cooking now, for 5-10 mins before adding the rice and continuing. If using red lentils/yellow split peas add them to the rice after about 10 minutes.)
  3. Put rice in a pan with twice as much water. Bring to a simmer, cover the pan and cook for 25-35 minutes. You don’t need to stir, but do check if you need to add more water.
  4. When the rice has expanded but is still too firm to eat add the broccoli and orange juice. Add the spinach in the last few minutes.
  5. While the rice is cooking chop your nuts and/or dried fruit.
  6. When the rice is cooked mix everything together in a bowl. Enjoy!

To add other good sources of iron try chickpeas, beans, or tofu.

 [Find more recipes in my index.]

— 2 months ago with 2 notes

#rice  #iron rich foods  #vegan  #vegan recipe  #gluten free  #soya free  #nut free 
Lemony lentil, potato and pea curry with cumin rice and  baked tofu.
This was lovely, quite easy when broken down into several steps, and feeds 4-5.
Lemony lentil, potato and pea curry (adapted from Coconut and Berries)
2 large potatoes (enough for 1 1/2 cups of chunks)
1/2 cup green or brown lentils
1 cup vegetable broth or water
2 carrots
3/4 cup frozen peas
1/2-1 tbsp. oil
2 shallots
2 cloves of garlic
1 tbsp. minced ginger
1/2 tsp. heaped curry powder
1/2 tsp coriander powder
black pepper to taste
1 tbsp. lemon juice
1 tbsp. tamari
Peel the potatoes, chop them into 1” chunks and boil them for 15 minutes. Drain them and put them aside.
Rinse the lentils. Put them in a pan with the broth, bring it to the boil and then simmer for 25 minutes.
While the lentils are cooking wash and thinly slice the carrots. Add them to the pot in the last 5 minutes or so.
When the lentils are cooked stir in the frozen peas and leave the pot covered.
Chop the shallots and mince the garlic.
Fry the shallots in the oil until they start to go translucent. Add the garlic, ginger and spices.
Stir in the potatoes and fry.
Add the lentils and veg, stir all together.
Turn off the heat and add pepper, lemon and tamari.
Cumin rice
1 cup basmati rice
2 cups water
1 tbsp. cumin seeds
1 tsp coriander powder
sprinkle of cinnamon
glug of oil
Soak and rinse the rice.
Fry the spices in the oil in a large pot for less than a minute.
Stir in the rice.
Pour in the water.
Bring to the boil, then simmer for about 15 minutes.
Baked tofu
I pressed a packet of tofu for about 30 minutes. Then cut it into slices, then thirds, and marinated it in Free & Easy tikka curry paste (which is tomato free) for about 45 minutes, before baking it at 200 C for 30-40 minutes.
 [Find more recipes in my index.]

Lemony lentil, potato and pea curry with cumin rice and  baked tofu.

This was lovely, quite easy when broken down into several steps, and feeds 4-5.

Lemony lentil, potato and pea curry (adapted from Coconut and Berries)

  • 2 large potatoes (enough for 1 1/2 cups of chunks)
  • 1/2 cup green or brown lentils
  • 1 cup vegetable broth or water
  • 2 carrots
  • 3/4 cup frozen peas
  • 1/2-1 tbsp. oil
  • 2 shallots
  • 2 cloves of garlic
  • 1 tbsp. minced ginger
  • 1/2 tsp. heaped curry powder
  • 1/2 tsp coriander powder
  • black pepper to taste
  • 1 tbsp. lemon juice
  • 1 tbsp. tamari
  1. Peel the potatoes, chop them into 1” chunks and boil them for 15 minutes. Drain them and put them aside.
  2. Rinse the lentils. Put them in a pan with the broth, bring it to the boil and then simmer for 25 minutes.
  3. While the lentils are cooking wash and thinly slice the carrots. Add them to the pot in the last 5 minutes or so.
  4. When the lentils are cooked stir in the frozen peas and leave the pot covered.
  5. Chop the shallots and mince the garlic.
  6. Fry the shallots in the oil until they start to go translucent. Add the garlic, ginger and spices.
  7. Stir in the potatoes and fry.
  8. Add the lentils and veg, stir all together.
  9. Turn off the heat and add pepper, lemon and tamari.

Cumin rice

  • 1 cup basmati rice
  • 2 cups water
  • 1 tbsp. cumin seeds
  • 1 tsp coriander powder
  • sprinkle of cinnamon
  • glug of oil
  1. Soak and rinse the rice.
  2. Fry the spices in the oil in a large pot for less than a minute.
  3. Stir in the rice.
  4. Pour in the water.
  5. Bring to the boil, then simmer for about 15 minutes.

Baked tofu

I pressed a packet of tofu for about 30 minutes. Then cut it into slices, then thirds, and marinated it in Free & Easy tikka curry paste (which is tomato free) for about 45 minutes, before baking it at 200 C for 30-40 minutes.

 [Find more recipes in my index.]

— 3 months ago with 4 notes

#vegan recepies  #gluten free  #lentils  #tofu  #nut free 
Easy bread pudding [x]
You know how gluten free bread can last forever but also falls to pieces? This was a brilliant way to use up the last of the loaf.
2 cups of bread pieces (about the size you’d feed to ducks)
1 cup dairy free milk (I used hemp)
1/2 cup orange juice
1/4- 1/2 cup sugar
1/2 tbs vanilla
1/2 tsp ground cinnamon
1/2 cup raisins & sultanas
non-dairy spread to grease the pan
Toast the bread. In a toaster or in the oven at a low heat, until it’s slightly crispy but still soft inside.
Preheat the oven to 180C / 350F.
Stir all the other ingredients together in a bowl.
Soak the bread.
Grease a loaf or cake pan.
Spoon the bread into the pan, sprinkle with sugar and cinnamon.
Bake for 20-35 minutes, until the top is a little crispy and a knife comes out clean.
Serve! (Preferably not to ducks.)
[Find more puddings (& some sensible food) here.]

Easy bread pudding [x]

You know how gluten free bread can last forever but also falls to pieces? This was a brilliant way to use up the last of the loaf.

  • 2 cups of bread pieces (about the size you’d feed to ducks)
  • 1 cup dairy free milk (I used hemp)
  • 1/2 cup orange juice
  • 1/4- 1/2 cup sugar
  • 1/2 tbs vanilla
  • 1/2 tsp ground cinnamon
  • 1/2 cup raisins & sultanas
  • non-dairy spread to grease the pan
  1. Toast the bread. In a toaster or in the oven at a low heat, until it’s slightly crispy but still soft inside.
  2. Preheat the oven to 180C / 350F.
  3. Stir all the other ingredients together in a bowl.
  4. Soak the bread.
  5. Grease a loaf or cake pan.
  6. Spoon the bread into the pan, sprinkle with sugar and cinnamon.
  7. Bake for 20-35 minutes, until the top is a little crispy and a knife comes out clean.
  8. Serve! (Preferably not to ducks.)

[Find more puddings (& some sensible food) here.]

— 4 months ago with 5 notes

#bread pudding  #vegan  #gluten free  #vegan recipe  #Vegan baking  #soya free  #nut free 
Moroccan inspired tofu and quinoa, with pomegranate and mint. [x,x,x]
This was a lovely saturday afternoon dinner- full of flavour and deceptively easy to put together, with plenty of rest time between the steps. I made quite a few adaptations to the recipes, most significantly using quinoa rather than couscous (I wanted to try millet, but I couldn’t find it in my cupboard), and golden syrup rather than honey in the sauce (not the healthiest substitution, but I have to use the tin up somehow!). This should serve 3-4.
Roast carrot and pomegranate quinoa:
3-4 carrots
glug of olive oil
1 tbs cumin seeds
pinch of salt, pepper, cinnamon
~1 cup uncooked quinoa or millet (more if people are hungry)
~2 cups vegetable stock or water (I used kallo french onion)
1 orange or a glug of orange juice
1 pomegranate
a handful of fresh mint leaves
Heat the oven to 200C/Gas mark 6.
Head and tail the carrots, and chop them into quarters.
Cover the carrots in olive oil, cumin seeds, salt, pepper and cinnamon on a baking tray.
Roast for 30-50 minutes (it really depends on your oven & how well done you like them). They should be tender and going brown and crispy whey they’re done.
While the carrots are roasting sit and de seed the pomegranate. I did it messily with a tea spoon & sprayed juice everywhere, but there are good instructions here.
The quinoa takes about 20 minutes. Rinse the seeds really well in a sieve/strainer as the (invisible) outer coating is bitter and can give people stomach aches.
Bring the stock to a boil, add the quinoa, cover the pot, turn the heat down to a simmer & cook for 15-20 minutes. The quinoa should have absorbed all of the water, expanded and have visible little tails when it’s done. More instructions are here.
Chop the mint leaves finely.
When the quinoa and carrots are cooked stir all of the ingredients together and serve.
Fried tofu: 
1 packet of tofu (400g undrained)
1/4 cup tamari
1 1/2 tbsp lemon juice
1 tbsp golden syrup
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 tsp cinnamon
1/3 tsp smoked paprika
1 tsp Ras el Hanout
sprinkle of garlic powder
1 tsp saffron syrup
1 1/2 tbsp sesame oil
1 shallot
Drain and press the tofu beneath a plate with heavy cans.
Stir together all the ingredients except the shallot to make a marinade.
Cut the tofu into squares. Cover in the marinade and put it in the fridge for at least 1 hour.
Chop the shallot into small pieces.
When you’re ready to cook it heat a little oil in a frying pan, remove the tofu from the marinade and fry on both sides with the shallot until it’s caramelised. You can brush on more marinade as you go to stop the tofu from sticking.
Sweet orange sauce:
3/4 cup golden syrup
1/2 cup orange juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
Gently heat the ingredients together in a pan on a low heat or in a bowl over a candle. Stir well and pour over the meal to taste.
[Find more recipes here]

Moroccan inspired tofu and quinoa, with pomegranate and mint. [x,x,x]

This was a lovely saturday afternoon dinner- full of flavour and deceptively easy to put together, with plenty of rest time between the steps. I made quite a few adaptations to the recipes, most significantly using quinoa rather than couscous (I wanted to try millet, but I couldn’t find it in my cupboard), and golden syrup rather than honey in the sauce (not the healthiest substitution, but I have to use the tin up somehow!). This should serve 3-4.

Roast carrot and pomegranate quinoa:

  • 3-4 carrots
  • glug of olive oil
  • 1 tbs cumin seeds
  • pinch of salt, pepper, cinnamon
  • ~1 cup uncooked quinoa or millet (more if people are hungry)
  • ~2 cups vegetable stock or water (I used kallo french onion)
  • 1 orange or a glug of orange juice
  • 1 pomegranate
  • a handful of fresh mint leaves
  1. Heat the oven to 200C/Gas mark 6.
  2. Head and tail the carrots, and chop them into quarters.
  3. Cover the carrots in olive oil, cumin seeds, salt, pepper and cinnamon on a baking tray.
  4. Roast for 30-50 minutes (it really depends on your oven & how well done you like them). They should be tender and going brown and crispy whey they’re done.
  5. While the carrots are roasting sit and de seed the pomegranate. I did it messily with a tea spoon & sprayed juice everywhere, but there are good instructions here.
  6. The quinoa takes about 20 minutes. Rinse the seeds really well in a sieve/strainer as the (invisible) outer coating is bitter and can give people stomach aches.
  7. Bring the stock to a boil, add the quinoa, cover the pot, turn the heat down to a simmer & cook for 15-20 minutes. The quinoa should have absorbed all of the water, expanded and have visible little tails when it’s done. More instructions are here.
  8. Chop the mint leaves finely.
  9. When the quinoa and carrots are cooked stir all of the ingredients together and serve.

Fried tofu: 

  • 1 packet of tofu (400g undrained)
  • 1/4 cup tamari
  • 1 1/2 tbsp lemon juice
  • 1 tbsp golden syrup
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/3 tsp smoked paprika
  • 1 tsp Ras el Hanout
  • sprinkle of garlic powder
  • 1 tsp saffron syrup
  • 1 1/2 tbsp sesame oil
  • 1 shallot
  1. Drain and press the tofu beneath a plate with heavy cans.
  2. Stir together all the ingredients except the shallot to make a marinade.
  3. Cut the tofu into squares. Cover in the marinade and put it in the fridge for at least 1 hour.
  4. Chop the shallot into small pieces.
  5. When you’re ready to cook it heat a little oil in a frying pan, remove the tofu from the marinade and fry on both sides with the shallot until it’s caramelised. You can brush on more marinade as you go to stop the tofu from sticking.

Sweet orange sauce:

  • 3/4 cup golden syrup
  • 1/2 cup orange juice
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  1. Gently heat the ingredients together in a pan on a low heat or in a bowl over a candle. Stir well and pour over the meal to taste.

[Find more recipes here]

— 4 months ago with 1 note

#vegan  #vegan recipe  #gluten free  #Tofu  #quinoa  #nut free 

Quinoa pizza bites from Made it Vegan

You know that moment when you’re relaxing with friends at someone’s house, and they order a pizza and you can’t have any? These were made for that moment.

I substituted tvp flakes rehydrated in stock and some marmite for the veggie sausage, have used both mozzarella & cheddar for the cheese, use no-egg rather than chia, add some nutritional yeast and mushrooms, and use dried basil. Cook the quinoa & tvp, mix everything together in a bowl then freeze until needed. These have been especially great for my brother when he doesn’t feel up to eating much, ‘cos they’re bite sized, and for my lactose intolerant friends. Of course, you can add pretty much any pizza topping you like. What’s your favourite?

[Want more gluten free vegan recipes?]

— 11 months ago with 1 note

#quinoa  #pizza  #vegan  #gluten free  #nut free  #soya free 
Sweet potato, lentil & raisin stew with millet, roasted carrots and broccoli.
The stew is from The Perfect Pantry; I halved the recipe & left out the tomato paste, lemon & parsley because of allergies/poorly stocked kitchen but added a little sumac for the citrus flavour. I made the stew the day before, all in one pot and it was delicious.
For the millet I followed The Kitchn's instructions, cooking just under 1/2 cup for the two of us, dry roasting the millet first & adding salt and pepper. The carrots were roasted with some ground coriander & cumin seeds, because they're yummy.
See what else I’ve been cooking here.

Sweet potato, lentil & raisin stew with millet, roasted carrots and broccoli.

The stew is from The Perfect Pantry; I halved the recipe & left out the tomato paste, lemon & parsley because of allergies/poorly stocked kitchen but added a little sumac for the citrus flavour. I made the stew the day before, all in one pot and it was delicious.

For the millet I followed The Kitchn's instructions, cooking just under 1/2 cup for the two of us, dry roasting the millet first & adding salt and pepper. The carrots were roasted with some ground coriander & cumin seeds, because they're yummy.

See what else I’ve been cooking here.

— 11 months ago with 1 note

#sweet potato  #stew  #vegan  #vegan recipe  #gluten free  #nut free  #soya free 
Blackcurrant and chocolate crumble
1 cup rolled/porridge oats (use gf oats if necessary)
1/2 cup gluten free flour 
1/2 cup sugar
3 tbs. cocoa (to taste)
1/2 tsp salt, cinnamon & nutmeg
3/4 cup dairy free spread
——
~3 cups blackcurrants
~1/2 cup sugar
1 tbs. corn flour
Wash and pick over the blackcurrants. I’m very lucky and had them fresh from the garden, but that means they needed a thorough wash!
Stir the berries, sugar and cornflour together in a bowl. Add a tablespoon of water if necessary so that you have a gloopy mixture.
Pour the fruit into your baking dish.
Clean the bowl.
Preheat the oven to 180 C.
Stir together the flour, sugar, cocoa, oats, salt, cinnamon and nutmeg in a bowl.
Rub in the dairy free spread to make your crumble.
Scatter the crumble over the fruit.
Bake for 30-45 minutes until the blackcurrants have bubbled up and the top is crisp.
Serve with dairy free cream or icecream!
[Click here for my recipe index]

Blackcurrant and chocolate crumble

  • 1 cup rolled/porridge oats (use gf oats if necessary)
  • 1/2 cup gluten free flour 
  • 1/2 cup sugar
  • 3 tbs. cocoa (to taste)
  • 1/2 tsp salt, cinnamon & nutmeg
  • 3/4 cup dairy free spread
  • ——
  • ~3 cups blackcurrants
  • ~1/2 cup sugar
  • 1 tbs. corn flour
  1. Wash and pick over the blackcurrants. I’m very lucky and had them fresh from the garden, but that means they needed a thorough wash!
  2. Stir the berries, sugar and cornflour together in a bowl. Add a tablespoon of water if necessary so that you have a gloopy mixture.
  3. Pour the fruit into your baking dish.
  4. Clean the bowl.
  5. Preheat the oven to 180 C.
  6. Stir together the flour, sugar, cocoa, oats, salt, cinnamon and nutmeg in a bowl.
  7. Rub in the dairy free spread to make your crumble.
  8. Scatter the crumble over the fruit.
  9. Bake for 30-45 minutes until the blackcurrants have bubbled up and the top is crisp.
  10. Serve with dairy free cream or icecream!

[Click here for my recipe index]

— 11 months ago with 8 notes

#vegan  #gluten free  #blackcurrant  #crumble  #nut free  #soya free 
Chocolate courgette loaf from Singer’s Kitchen
I baked this recipe in one large square cake tin for a party, and it was a great afternoon snack. I used Dove’s Farm gf flour rather then spelt, and a mix of walnuts, hazelnuts and almonds on top because we’d almost run out of walnuts.
[Click here for my recipe index (and more things to do with courgette)]

Chocolate courgette loaf from Singer’s Kitchen

I baked this recipe in one large square cake tin for a party, and it was a great afternoon snack. I used Dove’s Farm gf flour rather then spelt, and a mix of walnuts, hazelnuts and almonds on top because we’d almost run out of walnuts.

[Click here for my recipe index (and more things to do with courgette)]

— 11 months ago with 15 notes

#zucchini  #courgette  #vegan  #gluten free  #Vegan baking  #soya free 
Apple and potato cake [x]
A really filling tea time cake in honour of my Grandparents’ anniversary, perfect as the colder nights draw in.
1/2 cup chopped apple
1 cup chopped potato
1 tbs. non dairy butter
1 cup sugar (I used white granulated)
1 egg replacement or flax egg
3/4 cup non dairy milk (I used Darifree potato milk, of course)
1 tsp. lemon extract
2 cups gluten free flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
—-
1 cup gf flour
1 cup brown sugar
3/4 cup melted df spread
1/2 tsp. ground cinnamon
Grease or line your cake tins.
Cook the apple and potato together so you can mash them. Either microwave for about 5 minutes (checking every few minutes- microwaves vary a lot), or boil them in a saucepan. Mash them well.
Preheat your oven to 180 C/ 350 F.
Stir the 2 tbs. of df spread into the mash.
Make up the egg replacement.
Stir the sugar, egg replacement, milk and lemon extract into the mash.
In a large bowl whisk the flour, baking powder, salt and nutmeg.
Add the mash to the flour mix and stir it well.
Pour the batter into the tin.
In a small bowl combine the cup of flour, sugar and ground cinnamon. Rub the df spread into it until you have a large crumbly mix.
If you have any spare apple slices layer them over the batter.
Sprinkle the crumbs over the batter/apples.
Bake for 45 minutes until a toothpick comes out clean.
Serve up and enjoy! 
Find more gluten free and vegan recipes in my index.

Apple and potato cake [x]

A really filling tea time cake in honour of my Grandparents’ anniversary, perfect as the colder nights draw in.

  • 1/2 cup chopped apple
  • 1 cup chopped potato
  • 1 tbs. non dairy butter
  • 1 cup sugar (I used white granulated)
  • 1 egg replacement or flax egg
  • 3/4 cup non dairy milk (I used Darifree potato milk, of course)
  • 1 tsp. lemon extract
  • 2 cups gluten free flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground nutmeg
  • —-
  • 1 cup gf flour
  • 1 cup brown sugar
  • 3/4 cup melted df spread
  • 1/2 tsp. ground cinnamon
  1. Grease or line your cake tins.
  2. Cook the apple and potato together so you can mash them. Either microwave for about 5 minutes (checking every few minutes- microwaves vary a lot), or boil them in a saucepan. Mash them well.
  3. Preheat your oven to 180 C/ 350 F.
  4. Stir the 2 tbs. of df spread into the mash.
  5. Make up the egg replacement.
  6. Stir the sugar, egg replacement, milk and lemon extract into the mash.
  7. In a large bowl whisk the flour, baking powder, salt and nutmeg.
  8. Add the mash to the flour mix and stir it well.
  9. Pour the batter into the tin.
  10. In a small bowl combine the cup of flour, sugar and ground cinnamon. Rub the df spread into it until you have a large crumbly mix.
  11. If you have any spare apple slices layer them over the batter.
  12. Sprinkle the crumbs over the batter/apples.
  13. Bake for 45 minutes until a toothpick comes out clean.

Serve up and enjoy! 

Find more gluten free and vegan recipes in my index.

— 11 months ago with 6 notes

#apple cake  #gluten free  #vegan  #potato  #cake  #soya free  #nut free