Although this is free from onion, beans and chickpeas, my husband and i still really enjoyed this minestrone soup. Has a great hearty flavour and full of goodness. Perfect for a cold winters night!
INGREDIENTS: serves 3-4
* 1 large potato- cut into small cubes
* 1 large carrot-cut into small cubes
* 2 celery stalks-thinly slices
* 1 zucchini- cut into small cubes
* Handful of baby spinach- roughly chopped
* 1 garlic clove- crushed
* 1 can of whole or diced tomatoes
* 1 cup chicken stock- this measurement can depend on how thick or watery you like your soup
('Campbells real stock' chicken stock is fructose friendly, Im not sure if it 100% celiac friendly so check label)
* GF pasta - amount is up to how much pasta you like in you meal
* Small bunch of basil- roughly chopped
* Olive oil, salt, pepper,
* Dried Oregano, basil or thyme leaves to taste
* 2 Bay leaves
* Splash or red wine vinegar
* 4 Rashers of good quality bacon- thinly sliced (make sure you check ingredients as some are sweetened with honey, (i found one in 'Harris Farm' that is sweetened with just plain dextrose)
DIRECTIONS:
* Pour a few splashes of olive oil in large cooking pan and turn on a low heat
* Add chopped vegetables, bacon, garlic, finely sliced basil stems (remove basil leaves to use at end) salt, pepper and herbs to pan, keep on low heat for about 20 with lid slightly ajar stirring occasionally. (add more olive oil if required)
* When vegetables are soft, add in can of tomato, a splash of red wine vinegar and bay leaves and simmer for about another 15 min
* As all gluten free pastas can have different cooking times i cooked the pasta separately instead of adding it to the soup, this avoids it becoming mushy as GF pasta can do. After it has cooked in a separate pan, drain and rinse with cold water then add to soup at very end
* Pour in desired amount of chicken stock, torn baby spinach and a few of the basil leaves
* Allow to simmer for another few minutes and taste to see if it needs more salt, pepper, stock etc
* Remove bay leaves and stir through the pasta
* Serve with a drizzle of olive oil and the torn basil leaves and some crusty gluten free bread (i love drizzling the bread with a little olive oil and frying on a griddle pan, gives a lovely taste)
PS: With the combination of the clove of garlic and the can of tomato i found i was ok when eating just this, however i have a 'fructose overload' if i have fruit or something after this meal. Just be aware of this. Dont want to making you guys sick!!
Tuesday, 26 July 2011
My favourite Muesli
This muesli is not only tasty, but to my delight, is the first one i have made or bought that does not make me sick!
and as an avid muesli lover that is a little bit exciting!.
Unfortunately it doesn't include the typical oat clusters, dried fruit, honey and all the other beautiful muesli ingredients i will genuinely miss for the rest of my life (haha yes i think i am a little addicted) but it still tastes good.... and sorry to mention but for those who visit the bathroom a little less often then they would like?, this cereal is for you!
INGREDIENTS:
Now the following i do in no particular measurements so it is totally up to you and what you would prefer.
I will do a general guess on on measurements i would use but it also depends on how much your making. so play around. eat as you go until you are happy with the taste
* Kapaii puka seed mix -about 1 cup (see bottom of recipe for info)
* Roasted buckwheat kernels- 1/4 cup
* Millet puffs 1/4 cup
* quinau puffs 1/4 cup
* pepitas and sesame seeds small handful of each
* Glucose powder- 2 tablespoons
* maple syrup- 3 tablespoons?
* finel grated orange zest 1/2 tablespoon?
* nutmeg- 1 tablespoon
* cinnamon 1 tablespoon (probably more knowing me)
* vanilla essence 1/2 teaspoons
* nut oil- 1/4 cup
In a mixing bowl, add all the ingredients and stir until combined then add extra of anything else you desire. being a tahini lover i add in about 1/4 cup of tahini but i realise not everyone loves this taste so totally up to you on this one.
Place muesli in cooking tray and slowly bake in 150 deg oven until warmed, i get it out a few times and move the mixture around. Would probably leave it on for about 1/2 hour or more.
*The kapaii puka seed mix is only recent to our sydney shelves but such a great find. I was delighted to find it was not only gluten, fructose and dairy free but also a great fibre kick for the day! visit their site to find out more
www.kapaipuku.com
ps. the naked blend is free from raisons unlike the others, so make sure you get that one
(or pick out the raisons in the other blends)
and as an avid muesli lover that is a little bit exciting!.
Unfortunately it doesn't include the typical oat clusters, dried fruit, honey and all the other beautiful muesli ingredients i will genuinely miss for the rest of my life (haha yes i think i am a little addicted) but it still tastes good.... and sorry to mention but for those who visit the bathroom a little less often then they would like?, this cereal is for you!
INGREDIENTS:
Now the following i do in no particular measurements so it is totally up to you and what you would prefer.
I will do a general guess on on measurements i would use but it also depends on how much your making. so play around. eat as you go until you are happy with the taste
* Kapaii puka seed mix -about 1 cup (see bottom of recipe for info)
* Roasted buckwheat kernels- 1/4 cup
* Millet puffs 1/4 cup
* quinau puffs 1/4 cup
* pepitas and sesame seeds small handful of each
* Glucose powder- 2 tablespoons
* maple syrup- 3 tablespoons?
* finel grated orange zest 1/2 tablespoon?
* nutmeg- 1 tablespoon
* cinnamon 1 tablespoon (probably more knowing me)
* vanilla essence 1/2 teaspoons
* nut oil- 1/4 cup
In a mixing bowl, add all the ingredients and stir until combined then add extra of anything else you desire. being a tahini lover i add in about 1/4 cup of tahini but i realise not everyone loves this taste so totally up to you on this one.
Place muesli in cooking tray and slowly bake in 150 deg oven until warmed, i get it out a few times and move the mixture around. Would probably leave it on for about 1/2 hour or more.
*The kapaii puka seed mix is only recent to our sydney shelves but such a great find. I was delighted to find it was not only gluten, fructose and dairy free but also a great fibre kick for the day! visit their site to find out more
www.kapaipuku.com
ps. the naked blend is free from raisons unlike the others, so make sure you get that one
(or pick out the raisons in the other blends)
Monday, 25 July 2011
delightful banana cake
Ahh so thankful i am still allowed the good old faithful banana. Right now my kitchen is a complete war zone, but i am enjoying a sweet moist banana cake so its definitely worth it! If bananas are still on your allowed list then give this recipe a go.
with a generous drizzle of maple syrup, its a little treat.
INGREDIENTS:
* 1/2 cup ground hazelnuts/hazelnut meal
* 1 1/2 cups or gluten free flour (i wanted this to be a little healthier then just all white rice flour and potato starch so i mixed together a small amount of white rice flour and small amount of GF plain flour and the rest was quinua and millet flour)
* 1/2 cup of a your favourite sweetener- i got a measuring cup(1/2 cup) and filled it with a bit of glucose powder, maple syrup and brown sugar (if you like things sweeter or dont mind about sugar then add about 1 cup, i just didn't want to add too much sugar)
* 1 teaspoon baking powder and 1 teaspoon of bicarb soda
* 1 teaspoon cinnamon, nutmeg and all spice (as usual i added more then this cos i love a spicy flavour, add it depending on tastebuds)
* 1/3 cup of macadamia oil
* few sprinkles of salt
* 2 eggs (whisked)
* 3 very ripe bananas
* 2 teaspoons of vanilla essence
* crushed walnuts, pepitas, and desiccated coconut
DIRECTIONS:
* Pre heat oven to 175 deg celsius and grease loaf pan with nutalex or dairy free alternative(i used a rectangular cake dish about 10 x 15 cm
* Mix together in a mixing bowl the hazelnut meal, flour, spices, salt and baking and bi carb soda
* In another bowl mash the banana and add the eggs, oil, sugar or sweetener of choice, vanilla essence and beat until all combined
* Add the dry mixture to the wet mixture and beat until combined, at this stage taste and add any more sweetener or spices if you desire.
* Add small handful of crushed walnuts and stir through mixture
* Pour mixture into dish and sprinkle with a few walnuts, pepitas and coconut(this is optional and if preferred, a vanilla icing mixture would go nicely
* Bake for about 40-50 min until it is slightly browner around the edges and still slightly moist in the centre
* Remove from oven and cool
* Serve with a sprinkle of nutmeg and some maple syrup.
PS: Remember with the mixture of banana and sugar in this cake, it should only be eaten when symptom free, and in small amounts. Don't eat any other fruit for a good couple of hours before and after eating this.
with a generous drizzle of maple syrup, its a little treat.
INGREDIENTS:
* 1/2 cup ground hazelnuts/hazelnut meal
* 1 1/2 cups or gluten free flour (i wanted this to be a little healthier then just all white rice flour and potato starch so i mixed together a small amount of white rice flour and small amount of GF plain flour and the rest was quinua and millet flour)
* 1/2 cup of a your favourite sweetener- i got a measuring cup(1/2 cup) and filled it with a bit of glucose powder, maple syrup and brown sugar (if you like things sweeter or dont mind about sugar then add about 1 cup, i just didn't want to add too much sugar)
* 1 teaspoon baking powder and 1 teaspoon of bicarb soda
* 1 teaspoon cinnamon, nutmeg and all spice (as usual i added more then this cos i love a spicy flavour, add it depending on tastebuds)
* 1/3 cup of macadamia oil
* few sprinkles of salt
* 2 eggs (whisked)
* 3 very ripe bananas
* 2 teaspoons of vanilla essence
* crushed walnuts, pepitas, and desiccated coconut
DIRECTIONS:
* Pre heat oven to 175 deg celsius and grease loaf pan with nutalex or dairy free alternative(i used a rectangular cake dish about 10 x 15 cm
* Mix together in a mixing bowl the hazelnut meal, flour, spices, salt and baking and bi carb soda
* In another bowl mash the banana and add the eggs, oil, sugar or sweetener of choice, vanilla essence and beat until all combined
* Add the dry mixture to the wet mixture and beat until combined, at this stage taste and add any more sweetener or spices if you desire.
* Add small handful of crushed walnuts and stir through mixture
* Pour mixture into dish and sprinkle with a few walnuts, pepitas and coconut(this is optional and if preferred, a vanilla icing mixture would go nicely
* Bake for about 40-50 min until it is slightly browner around the edges and still slightly moist in the centre
* Remove from oven and cool
* Serve with a sprinkle of nutmeg and some maple syrup.
PS: Remember with the mixture of banana and sugar in this cake, it should only be eaten when symptom free, and in small amounts. Don't eat any other fruit for a good couple of hours before and after eating this.
Thursday, 21 July 2011
Sweet shortcrust pastry
So last night we went to a friends house for dinner, or should i say dessert. We all loved dessert so much they decided to skip the main meal and go straight to the sweets, bring on the sweet potato pie and pumpkin pies. yum yum!
Anyway there was a bit of a GF packet mix shortcrust pastry dilemma. (was not working and didn't taste all that good) so we decided to just quickly make up one from scratch. And to my suprise it worked so well. and tasted great. So, wanted to share it with you..... lets hope i can remember it now.
INGREDIENTS:
*1 cup of plain gluten free flour
*1 cup of almond meal
*3 Tbsp of sugar
*150 g nutalex/ or other dairy free alternative
*2-3 Tbsp iced water
DIRECTIONS:
* Place flour, almond meal, sugar and butter and pulse in food processor until it becomes a breadcrumb consistency.
* Add the iced water (only a teaspoon at a time) until the mixture comes together in a nice dough.
* Remove from food processor and kneed on a bench with a little extra GF flour
* Most shortcrust pastry recipes say to put the dough in the fridge for 30 min or so but as we were in a rush we didn't have time to do this and it still turned out really well, so it's totally up to you on this one.
* Then press the mixture into a greased pie dish or use in whatever way you would like.
Happy Baking!
Anyway there was a bit of a GF packet mix shortcrust pastry dilemma. (was not working and didn't taste all that good) so we decided to just quickly make up one from scratch. And to my suprise it worked so well. and tasted great. So, wanted to share it with you..... lets hope i can remember it now.
INGREDIENTS:
*1 cup of plain gluten free flour
*1 cup of almond meal
*3 Tbsp of sugar
*150 g nutalex/ or other dairy free alternative
*2-3 Tbsp iced water
DIRECTIONS:
* Place flour, almond meal, sugar and butter and pulse in food processor until it becomes a breadcrumb consistency.
* Add the iced water (only a teaspoon at a time) until the mixture comes together in a nice dough.
* Remove from food processor and kneed on a bench with a little extra GF flour
* Most shortcrust pastry recipes say to put the dough in the fridge for 30 min or so but as we were in a rush we didn't have time to do this and it still turned out really well, so it's totally up to you on this one.
* Then press the mixture into a greased pie dish or use in whatever way you would like.
Happy Baking!
Winter warming Chilli con carne
This is as close to chilli con carne as i can make it without using onion, beans and chickpeas. My husband and i still really enjoyed it. The lime and avocado give it a nice light fresh taste. I can tolerate avocados in small amounts if it is not every day. so make sure you know you can tolerate them before using them in this dish. My husband also used a nice dollop of natural yogurt on top which you can do if you can have dairy.
INGREDIENTS: (was meant to serve 2 but had heaps of leftovers so probably would serve 4)
* 1 1/2 carrots
* 2 sticks celery
* 1 clove of garlic, crushed (depends on personal tolerance, can switch if for garlic powder of garlic oil if you cant handle the garlic
* 3/4 red capsicum
* 2 med sized potatoes
* 1 can chopped/whole tomatoes
* 1 heaped tspn chilli powder, cumin powder, ground coriander, and cinnamon
* Salt and pepper
* 400-500g good quality mince
* 1 small bunch fresh coriander
* 2 Tablespoons balsamic vinegar
* 1 small avocado
* 1 cup rice
DIRECTIONS:
* Roughly chop all vegetables in smallish cubes and chuck them in a large roasting type pan with a few swigs of olive oil and the garlic on a med/high heat
*Add all the spices and salt and pepper and stir them into the vegetables for about 10 min until lightly coloured and softened
* Add the tinned tomato and the minced beef and while breaking up the minced beef pour in about 1 cup extra of water (can refill the tomato can with water and put in)
*Stir in the balsamic vinegar and a sprinkle of finely chopped coriander stems (place leaves aside to use later)
* Throw in a bit more salt and pepper before bringing to the boil and then reducing to a light simmer for about an hour (or until veg are soft)
* At this stage you can add a little more flavour with the spices, salt and pepper depending on personal taste
*Serve in bowl or on a plate on top of some fluffy basmati rice and topped with mashed avocado, coriander leaves, lime juice and salt and pepper.
INGREDIENTS: (was meant to serve 2 but had heaps of leftovers so probably would serve 4)
* 1 1/2 carrots
* 2 sticks celery
* 1 clove of garlic, crushed (depends on personal tolerance, can switch if for garlic powder of garlic oil if you cant handle the garlic
* 3/4 red capsicum
* 2 med sized potatoes
* 1 can chopped/whole tomatoes
* 1 heaped tspn chilli powder, cumin powder, ground coriander, and cinnamon
* Salt and pepper
* 400-500g good quality mince
* 1 small bunch fresh coriander
* 2 Tablespoons balsamic vinegar
* 1 small avocado
* 1 cup rice
DIRECTIONS:
* Roughly chop all vegetables in smallish cubes and chuck them in a large roasting type pan with a few swigs of olive oil and the garlic on a med/high heat
*Add all the spices and salt and pepper and stir them into the vegetables for about 10 min until lightly coloured and softened
* Add the tinned tomato and the minced beef and while breaking up the minced beef pour in about 1 cup extra of water (can refill the tomato can with water and put in)
*Stir in the balsamic vinegar and a sprinkle of finely chopped coriander stems (place leaves aside to use later)
* Throw in a bit more salt and pepper before bringing to the boil and then reducing to a light simmer for about an hour (or until veg are soft)
* At this stage you can add a little more flavour with the spices, salt and pepper depending on personal taste
*Serve in bowl or on a plate on top of some fluffy basmati rice and topped with mashed avocado, coriander leaves, lime juice and salt and pepper.
Tuesday, 12 July 2011
Spice infused carrot cake
I found this great recipe for a carrot cake the other day and to my delight it was really low in sugar and full of beautiful spices. even though we are allowed sugar on a fructose diet i never used to like using it prior to being diagnosed so its always a bonus when i don't have to use much. I experimented and changed a few things around to make it everything friendly and was really pleased with the taste. If you like the tastes of nutmeg, cinnamon and orange zest then hopefully you will love this cake as much as i did.
INGREDIENTS:
1 cup of GF plain flour (the recipe i followed called for pastry flour but i only had GF plain flour in the cupboard so i used that, i made a mixture of 3/4 cup of GF plain flour and 1/4 cup of some GF vanilla cup cake flour i had in the cupboard as well, you don't have to do this, although it may have made it that little bit sweeter- feel free to play around with different flours)
1 1/4 teaspoons GF baking powder
1 teaspoon of cinnamon
1 teaspoon of nutmeg (i love the taste of these spices so added a bit more then these quantities- these are just suggested amounts, add according to taste buds)
1 pinch of sea salt
1/4 cup crushed walnuts
About 2 tablespoon of melted nutalex / about 30mls
1 good teaspoon of finely grated orange zest ( again zest can be altered in amount depending on what you like. This was not in the original recipe, instead they used 1/4 cup of dates, if you can tolerate dates use them if you wish, you just need to chop them into a type of paste)
1 1/2 quite ripe bananas (mashed well)
1 cup grated carrot
just under 1/4 cup of rice milk
1 egg lightly whisked
2 teaspoons of glucose powder
2 teaspoons of pure maple syrup
DIRECTIONS
Smear a thin layer of nutalex over a loaf tin, (i used about a 15x5x5 glass because that was all i had)
* Pre heat oven to 175 degrees celsius
* Sift together the flour, baking powder, cinnamon, nutmeg and salt
* Stir in the walnuts to the flour mixture and set aside
* Stir the orange zest into the melted nutalex and add the glucose powder and maple syrup (the glucose and maple syrup were not in the recipe i added them as without the dates i thought the cake may need a bit more sweetness, feel free to add whatever amounts to suit how sweet you want it, or another type of fructose free sweetener)
* In a separate bowl combine the carrot and banana. Stir in the orange-nutalex mixture. Then whisk in the milk and egg.
* Add the flour mixture and stir until everything just comes together
* Spoon into the prepared tin and bake for about 50-60 min or until a knife tests clean in the centre of the cake
* The original recipe also uses cream cheese and maple syrup on top of the cake, i cant have that but if you can im sure it would taste great. if not i just sprinkled the cake with some extra crushed walnuts and pepitas
Remove from oven, allow to cool slightly and serve a slice with nutalex and a small splash of maple syrup. Yum
INGREDIENTS:
1 cup of GF plain flour (the recipe i followed called for pastry flour but i only had GF plain flour in the cupboard so i used that, i made a mixture of 3/4 cup of GF plain flour and 1/4 cup of some GF vanilla cup cake flour i had in the cupboard as well, you don't have to do this, although it may have made it that little bit sweeter- feel free to play around with different flours)
1 1/4 teaspoons GF baking powder
1 teaspoon of cinnamon
1 teaspoon of nutmeg (i love the taste of these spices so added a bit more then these quantities- these are just suggested amounts, add according to taste buds)
1 pinch of sea salt
1/4 cup crushed walnuts
About 2 tablespoon of melted nutalex / about 30mls
1 good teaspoon of finely grated orange zest ( again zest can be altered in amount depending on what you like. This was not in the original recipe, instead they used 1/4 cup of dates, if you can tolerate dates use them if you wish, you just need to chop them into a type of paste)
1 1/2 quite ripe bananas (mashed well)
1 cup grated carrot
just under 1/4 cup of rice milk
1 egg lightly whisked
2 teaspoons of glucose powder
2 teaspoons of pure maple syrup
DIRECTIONS
Smear a thin layer of nutalex over a loaf tin, (i used about a 15x5x5 glass because that was all i had)
* Pre heat oven to 175 degrees celsius
* Sift together the flour, baking powder, cinnamon, nutmeg and salt
* Stir in the walnuts to the flour mixture and set aside
* Stir the orange zest into the melted nutalex and add the glucose powder and maple syrup (the glucose and maple syrup were not in the recipe i added them as without the dates i thought the cake may need a bit more sweetness, feel free to add whatever amounts to suit how sweet you want it, or another type of fructose free sweetener)
* In a separate bowl combine the carrot and banana. Stir in the orange-nutalex mixture. Then whisk in the milk and egg.
* Add the flour mixture and stir until everything just comes together
* Spoon into the prepared tin and bake for about 50-60 min or until a knife tests clean in the centre of the cake
* The original recipe also uses cream cheese and maple syrup on top of the cake, i cant have that but if you can im sure it would taste great. if not i just sprinkled the cake with some extra crushed walnuts and pepitas
Remove from oven, allow to cool slightly and serve a slice with nutalex and a small splash of maple syrup. Yum
Monday, 11 July 2011
Thick rice milk custard
Ok so i didn't want to post this as my first recipe, was hoping to start off with a scrumptious main meal to start things off....but made this the other night from a recipe i found and even with substituting most of the ingredients it still turned out so beautiful and thick, i was very excited as most rice milk custards i have tried making have turned out watery and curdled. : )
The key is you CAN'T let the rice milk boil, or it will curdle. good luck!
Ingredients:
*2 Lrg eggs (separated)
the recipes called for 2/3 cup of sugar, i substituted for 1/2 cup glucose powder and it was pretty sweet, like too sweet, so 1 would suggest maybe only 2 dessert spoonfuls of glucose powder or a little bit more if you want to use sugar (depends on how sweet you would like the custard, you can always add more at the end if it not sweet enough)
*1 Tblspoon of gluten free plain flour
*1 Tblspoon of Arrowroot flour ( Im sure you could just use 2 spoonfuls of GF plain flour or corn flour etc, this is just what i used to make sure it would be thick and it worked out well)
*Dash of salt
*1 cup of Rice milk
*Vanilla essence
Directions
*Beat the egg yolks with your electric mixer until they become slightly thick
*Slowly mix in the sugar, flour and salt into the egg mixture and mix until all combined, then pour into a saucepan and turn on a low heat.
*Gradually add the milk to the egg mixture while stirring(still on a low heat)
*Continue to stir over a low heat, the mixture will gradually thicken, let it cool slightly then taste.
*You may need to add more sugar at this stage. and 1 tspn of vanilla essence will also give it a nice taste.
*Hope this works for you
: )
PS I made the custard into a mini custard tart(in photo) They can be made by using the sweet shortcrust pastry recipe and this custard.... yum yum
The key is you CAN'T let the rice milk boil, or it will curdle. good luck!
Ingredients:
*2 Lrg eggs (separated)
the recipes called for 2/3 cup of sugar, i substituted for 1/2 cup glucose powder and it was pretty sweet, like too sweet, so 1 would suggest maybe only 2 dessert spoonfuls of glucose powder or a little bit more if you want to use sugar (depends on how sweet you would like the custard, you can always add more at the end if it not sweet enough)
*1 Tblspoon of gluten free plain flour
*1 Tblspoon of Arrowroot flour ( Im sure you could just use 2 spoonfuls of GF plain flour or corn flour etc, this is just what i used to make sure it would be thick and it worked out well)
*Dash of salt
*1 cup of Rice milk
*Vanilla essence
Directions
*Beat the egg yolks with your electric mixer until they become slightly thick
*Slowly mix in the sugar, flour and salt into the egg mixture and mix until all combined, then pour into a saucepan and turn on a low heat.
*Gradually add the milk to the egg mixture while stirring(still on a low heat)
*Continue to stir over a low heat, the mixture will gradually thicken, let it cool slightly then taste.
*You may need to add more sugar at this stage. and 1 tspn of vanilla essence will also give it a nice taste.
*Hope this works for you
: )
PS I made the custard into a mini custard tart(in photo) They can be made by using the sweet shortcrust pastry recipe and this custard.... yum yum
Friday, 8 July 2011
Welcome to The kitchen
Hi Guys, my name is katie.
and I, like many others out there have suffered with food allergies etc etc... and have been diagnosed with fructose malabsorption..great! another thing to add to the list : )
I have found there is not a HUGE amount of recipes, books etc on fructose malabsorption especially for those more sensitive to just fructose. Hence the journey begins of attempting (and posting) recipes, products and anything else i come across that may be useful to those similar to me out there. So for anyone with gluten, dairy, fructose, fodmaps, and yeast intolerances!!! stay tuned, have been experimenting with cooking and substituting foods and hopefully i can provide you all with some yum recipes that are healthy, and still taste good, whilst keeping your tummy(and mine) happy : )
and I, like many others out there have suffered with food allergies etc etc... and have been diagnosed with fructose malabsorption..great! another thing to add to the list : )
I have found there is not a HUGE amount of recipes, books etc on fructose malabsorption especially for those more sensitive to just fructose. Hence the journey begins of attempting (and posting) recipes, products and anything else i come across that may be useful to those similar to me out there. So for anyone with gluten, dairy, fructose, fodmaps, and yeast intolerances!!! stay tuned, have been experimenting with cooking and substituting foods and hopefully i can provide you all with some yum recipes that are healthy, and still taste good, whilst keeping your tummy(and mine) happy : )
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