Butternut squash risotto recipe

Leave a comment

Butternut squash risotto recipe by Quintins of Lanzarote

Note the won tons are optional but do add a nice crunch. You may have other ideas on how to add an easier gluten free crunch.



100g rice

100g butternut squash

1 small onion

Won ton pastry (make your own gluten free version)






Sweat onion in knob of butter in a pan.

Add risotto rice

When soft add water to right consistency

When rice is nearly cooked add liquidized butternut squash

Add two pinches of dry veg stock

Salt and pepper to taste


Saute mushrooms and spinach in butter

Leave to cool

Stuff wonton with mushrooms and spinach and deep fry


Serve the risotto topped with the deep fried parcel plus some fresh salad leaves drizzled with balsamic dressing


Gluten free sticky toffee pudding

Leave a comment

A classic that still tastes divine


  • 275ml boiling hot water poured over…
  • …170g dates and leave to cool until lukewarm
  • 50g butter
  • 170g sugar (dates will sweeten it a lot so you could try increasing the amount of dates and omitting the sugar)
  • pinch salt
  • 175g gluten free flour (Innovative solutions safe starches blend of brown rice flour, white rice flour, potato starch, tapioca starch)
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp vanilla essence
  • 2 eggs


  • Process all the above ingredients in a food processor.
  • Pour the runny paste into a greased big flat glass dish.
  • Bake in pre-heated oven at 160 degrees C for 40 minutes.
  • Top with maple syrup (healthier) or butterscotch sauce, and if you want your tastebuds to go straight to heaven – then cream too

Butterscotch sauce

Melt 40g brown sugar, 125ml double cream and 40g butter in one pan. Bring to the boil and simmer for 3 minutes. Pour over the cooked pudding with extra on the side for guests to help themselves to. If you want to be real fancy then heat it under the grill until the topping bubbles.


Basic gluten free waffle recipe for sweet or savoury toppings

Leave a comment

This waffle mix once made we find lasts 3 days in the fridge and gets a little stiffer but is still great. The recipe makes 5 waffles and there is 2 of us. That was the non-scientific testing you see! It is as yummy topped with fruit as it is with spinach and mushrooms.

You cannot tell that it is gluten free so if you made waffles using this recipe you can serve them to everyone without fretting about cross contamination (and everyone could do with a break from having wheat all the time), well everyone okay with the ingredients that do go into them. You could avoid other common allergens by experimenting using Kara coconut milk and olive oil etc. I would not use soy milk because some are allergic to soy and because of all the bad things I have read about it contrary to all the health marketing spin around it.

These gluten free waffles are so eagerly devoured in our household, I won’t be publishing first time with a photo as we were too quick to eat them.

The recipe comes from the handbook for the Petra waffle maker Andrew has which is decades old now. All we did was swap the ordinary plain flour for Dove’s plain flour which is easily available in the UK and good value.

Basic gluten free waffle recipe

In square brackets are the specifics of what we use.

  • 6 oz plain flour [Dove’s gluten free plain flour blend]
  • 2 teaspoons of baking powder [make sure it is  gluten free baking powder]
  • 1/2 teaspoon of salt [we use Pink Himalayan Salt in our salt grinder]
  • 2 teaspoons of sugar [this is hard because I try to avoid refined sugar and would put maple syrup in if I made it but Andrew makes them and uses golden granulated sugar but at least it is only 2 teaspoons across 5 waffles)
  • 2 eggs (separated) [free range and where it specifies they are roaming freely on pastureland or on woodland]
  • 8 fl. oz. milk [Lactofree semi-skimmed milk]
  • 3 oz. melted butter [Yeo Valley organic butter]

Sift flour, baking powder and salt into a bowl, then stir in sugar. Put egg yolks, milk and melted butter into a separate bowl and beat well, then add to dry ingredients. Beat now to combine. Whisk egg whites in a bowl to a stiff consistency and fold into the other ingredients. Put three tablespoons of the mixture into the pre-heated waffle maker  – close and cook until puffed and golden brown. Serve hot with butter, maple syrup and bacon or other toppings of your choice.

Chattering baked egg-vocado breakfast

Leave a comment

I loved this idea / recipe from the Eat Feel Fresh blog for egg baked in an avocado that I saw last night and decided I would do it for breakfast. So utterly delicious too. I highly recommend this.

As Sara says in her recipe expect the egg to spill over the side. I didn't have small eggs - only medium for my baked egg in avocado.

As Sara says in her recipe expect the egg to spill over the side. I didn’t have small eggs – only medium for my baked egg in avocado.

I’ve called it chattering because when it comes out of the oven it is making so much noise it is like it is talking to you. Hopefully saying “Eat Me!”. After 15 mins at 180 degrees in my electric fan oven the egg most probably was nicely runny as Sara likes it but I wanted to make sure it was cooked enough so left it in for another 4 minutes and the yolks were hard. Next time I will take it out at 15 minutes and see how it is being runny.

I love that being restricted in diet for health keeps leading me to delicious novel things I would not have tried before.

I love that being restricted in diet for health keeps leading me to delicious novel things I would not have tried before.

For the recipe check out http://www.eatfeelfresh.com/2012/02/egg-in-avocado.html but it is ever so easy i.e. cut the avocado in half, scoop out the stone, then scoop out a little extra to make more room and eat this extra, put a small egg in each half and bake for 15 mins at an oven preheated to 375 F or 180 C. Add some tomatoes to the baking tray if so inclined.

Had so much flavour I only needed the tiniest bit of Himalayan salt. A really healthy satisfying breakfast and paleo friendly as well as vegetarian and gluten free.

Exciting gluten free recipe book find

Leave a comment

So excited about my purchase this morning of Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking I had to email my gluten free friends. Call me sad but there is not much I love to do better in my free time than gaze at lovely photographs of food and far off places on blogs like http://www.cannellevanille.com which is the one I discovered yesterday. Impressed that all her 2013 workshops on food photography were sold out already, I thought I’d click on her book to discover it’s one of all gluten free recipes, beautifully photographed. The ‘small plates’ part of the title equals tapas as Aran Goyoaga is Basque. I think it is great that she shares techniques and also in terms of healthy eating in tune with your body, she uses seasonal produce. In reviews I have read that there are plenty of gluten free vegetarian recipes too and her pastry chef skills have meant instead of employing substitutes which never quite work out beyond vaguely acceptable, she “uses the qualities of GF flours”. Can’t wait until it arrives even if it is just to make myself comfortable on the sofa with a cup of tea and enjoy the photos. Heaven in a cardboard parcel!

Video link & book on Amazon UK and Amazon US

Aran Goyoaga telling us about Small Plates and Sweet Treats, her gluten free recipe book

Aran Goyoaga telling us about Small Plates and Sweet Treats, her gluten free recipe book