Saturday, 7 November 2015

Banana Muffins (with or without the nuts!) Can be MEWS free

I have long used my Mum's recipe for Banana Muffins, which you can find here. However I was keen to develop a recipe that was truer to a muffin mix but also used a variety of flours. I confess the reason for the latter was partly because my baking cupboard is overflowing with flours at present, but I'm trying to be braver in my cooking too.

I have a lovely little muffin and cupcake recipe book by Ann Nichol - listed here on GoodReads.

I used the "Streusel-Topped Banana Muffins" recipe as a starting point, and adapted.

  • 5oz gluten free flour mix - I used 3oz Dove's Farm, 1oz coconut flour to allow more moisture to be absorbed into the recipe, and 1oz peanut flour for flavour and protein. OBVIOUSLY peanuts are a MASSIVE issue for many, so you can use any similar protein based flour instead, or substitute another oz of your usual GF flour.
  • 1teaspoon xanthan gum
  • 1 heaped teaspoon of baking powder
  • 2 large ripe bananas (if smaller, reduce flour a little)
  • 1 large egg
  • 50mls sunflower oil (DO NOT use olive oil, it is too heavy for baking, same with coconut oil)
  • 50mls your choice of milk substitute. I used rice milk.

  • Preheat the oven to 200C/400F/180C if fan/Gas Mark 6
  • You will need 6-8 large muffin cases or 10 cupcake cases (better for children)
  • Sift the flours, xanthan gum and baking powder together (worth doing with a mix of flours)
  • Mash bananas well, make a well in centre of flour and add them to the bowl
  • In another bowl, beat egg, oil and milk together **
  • Add wet bowl to dry bowl and mix well
  • Spoon into paper cases so they are approx two thirds full
  • Bake for 20-25 mins until golden and a skewer/knife comes out clean

** Because banana is an excellent raising agent, and because coconut flour holds fluid in well, this is quite a good recipe to swap the egg for egg replacer to make MEWS free muffins.

Eat fresh from the oven, or freeze for later once completely cool. (If there are any left....!)

Friday, 16 October 2015

Quick, protein-rich Autumn supper

It's been kind of busy here over the past few weeks, not least because my eldest is about to turn 18! Apart from making me feel old, it's meant I've had to spend considerable time planning a menu for his party that all the family can enjoy.

Being short on time can be useful though, since necessity is the mother of invention! I was stuck for an quick and easy after school tea this week, and needed something that was free from dairy, soya, wheat, gluten and meat since my daughter has trouble chewing and swallowing meat - and absolutely refuses to budge on her "no fish" decision! Here's what I came up with :-

Basically it's lots of root vegetables, peas, chickpeas, pulses and brown rice protein simmered with stock and seasoning over a slow heat like a soup. Then I added gluten free couscous to absorb the excess water. To prevent the broccoli going soft I added it at the end.


You could serve this on rice, pasta or potato, or on its own since the couscous provides the necessary carbohydrate. It would work really well in a warm food container for school lunches too, and will freeze well.

Monday, 14 September 2015

MEWS free Raisin Cookies

Following a plea from a friend who was seeking a reliable recipe for raisin cookies that were milk, egg, wheat and soy free, I spent this morning playing with ingredients to devise a recipe.

I'm quite pleased with the result, it's certainly delicious warm from the oven - but the cookies are more chewy in texture than the crumbly result i was hoping for. For the second batch I added some pear puree (this could easily have been banana for a similar result) which helped soften the biscuit texture. I used egg replacer today for an egg free cookie, but an egg - if allowed - might make these crumblier and more like regular cookies.

Makes 6
Dairy free, wheat free, gluten free, corn free, egg free, soya free


  • 55g/2 oz margarine - I used Stork hard block margarine, softened first.
  • 55g/2 oz caster sugar - you could try soft brown sugar for a "richer" taste
  • 110g/4oz SR free from flour (I used our Juvela prescription flour but often use Dove's Farm)
  • 1 tsp baking powder if the above flour is not self raising
  • 1 teaspoon egg replacer made up as instructed
  • 100g pear puree - if using a softer margarine reduce to 75g)
  • 60g/2-3 oz raisins
  • 1 teaspoon mixed spice
  • 1/2 teaspoon cinnamon 
  • Preheat oven to 180C
  • Use a non-stick baking tray or line a tray with baking paper
  • Beat together sugar and margarine
  • Fold in the flour, baking powder (if using) and spices
  • Stir in the puree, add the raisins and combine.
  • Mix in the egg replacer as per instructions
  • Once the mixture is mixed well it will look like the first picture below.
  • Using a table spoon, spoon out the mixture onto the tray in cookie shaped areas, taking care not to place them too close together.
  • Bake in the centre of the oven for 15-18 mins
  • Allow to cool.

  • You can make double quantity but these may not keep well. 
  • There is no reason they cannot be frozen since they are more like cakes than biscuits - but I have yet to try doing so.
  • If you can use an egg instead of replacing it, beat it in after beating the sugar and margarine together, then fold in the flour.
I'll let you know the kids' verdict later!

Free From 


Gym Bunny Mummy

Monday, 3 August 2015

Free From Doughnuts!

Desperate to discover recipe for free from doughnuts that was really viable, Ann from our Facebook group adapted a gluten free recipe from Beth Hilson's article on "Gluten Free and More".


  • 1¼ cups Dove's Farm bread flour
  • 1 cup granulated sugar 
  • 7/8 cup potato starch 
  • ½ cup tapioca starch 
  • ½ cup plus 1 tablespoon gram flour  
  • 4 teaspoons xanthan gum 
  • 1 teaspoon salt 
  • 1 ¾ teaspoons baking powder 
  • 7 ½ teaspoons instant dry yeast 
  • 1 ¼ cups warm coconut or rice milk of choice (or water) 
  • 170g Pure Sunflower margarine, melted 
  • 2 large eggs, lightly beaten OR Organ egg replacer for two eggs or pear puree for one
  • 4 cups vegetable oil (or more)  
  • Extra sugar, powdered sugar or cinnamon, optional

  • Place flours, granulated sugar, potato starch, tapioca starch, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer. Beat briefly to combine.
  • Add milk alternative, margarine and eggs/replacement to dry ingredients. Beat for 5 minutes at medium speed.
  • Let dough rest for 20 minutes in a warm, draught free area.
  • Pipe onto tin foil and leave to prove in a warm place. (Airing cupboard is ideal!)
  • Using either a deep fryer or deep frying pan fry for 2-3 minutes.
  • Whilst still warm sprinkle with a mixture of sugar and cinnamon.

TIP :- To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil.

You could also bake these but they might need icing instead of coating in sugar as the coating will not stick.

Pulsetta on the BBC

The Recipe Resource reviewed Pulsetta Crumbs at the end of last year and today heard that the company will be featured on a BBC programme this evening on the history of bread making in northern Scotland.

Pulsetta crumbs are unique in that they are made from pulses, so contain protein, no grains are therefore free from most major allergens, without gluten, milk, diary, or egg. This means Pulsetta can be enjoyed by vegetarians, vegans, and coeliacs. 

Check out BBC Alba tonight at 9pm  and thereafter on BBC iPlayer and the BBC website. 

Friday, 17 July 2015

Free From Fridays Linky

This week I am co-hosting #Freefromfridays, a regular linky on featuring free from recipes from across the web.

Free From Farmhouse

Linkys are an excellent way for Bloggers to join together and make a bigger impact, and for readers to easily access more information and ideas beyond the single page they are reading. For me, it's a fantastic way to discover what everyone else is doing in the #freefrom world, and an excellent way to gain new ideas.

For example, I have never used Teff flour in my cooking. Last week Nicola at A Free From Life added her link of the week, for Chocolate Teff Shortbread.  As a result I have researched Teff flour and will be using it in baking myself!

What is Teff?

Teff is a tiny grain with BIG health benefits. The history of Teff can be traced back thousands of years, to ancient Abyssinia, and is mostly grown in Ethiopia and Eritrea. It is naturally gluten free, has a nutty favour and is extremely nutritious. Teff has more calcium and iron than any other grain, and is also a good source of Vitamin C. It's made up of 20-40% "resistant starch" too, excellent for blood sugar regulation and colon health. We will definitely be giving it a try!

I was also attracted to the "Almond and Pea Protein Pastry" from last week, as I am constantly trying to pack as much protein in for my daughter, who because of food allergies and chewing difficulties is often low on protein in her diet.

So if you Blog about food, and have some #freefrom recipes to share, please join in!

How to join in #Freefromfridays:-

1. Write a new blog post including the Free From Fridays badge or add it an existing recipe (Just copy the code below the image and paste it on your page)

2. Add your post to the linky form by using the ‘Add your link’ button

3.  Leave a comment below and visit at least 2 other recipes to comment on

4. Tweet your link to @freefromfarm using hashtag #freefromfridays so I can spread the word! 

Please tweet me at @Twinsplustwo and Emma @freefromfarm using hashtag #freefromfridays so we can share your recipes across social media.

Free From Farmhouse

  • It would be useful if you can label the main allergens your dishes are free from in the linky title to help others search suitable recipes:-

    DF: Dairy Free 
    EF: Egg Free 
    GF: Gluten Free 
    SyF: Soya Free 
    SF: Sesame Free 
    NF: Nut free 
    PF: Peanut free 

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    Sunday, 12 July 2015

    Marmite or Chocolate? Picnic Pinwheels

    With another summer picnic on the horizon I trawled back through my recipes and found my recipe for Marmite Pinwheels. I decided to make two batches, one with safe chocolate spread and one with marmite! Can you guess which is which?

    Bizarrely, my little chocoholic preferred the marmite ones, my lover-of-all-things-savoury preferred the chocolate ones. They guessed pretty quickly too!

    These are best warm/fresh from the oven.

    Is Marmite Gluten Free?  

    Previously, Marmite was previously deemed to have only very low gluten levels and therefore be acceptable on a Coeliac diet - read here.

    Recent changes to the European Codex have ruled that foods labelled "Gluten Free" much contain less than 20ppm. Marmite falls slightly outside this limit.
    "Results have met the criteria for the old international Codex standard for “gluten free” (below 200ppm) and the recently introduced EU regulatory limit for “very low gluten” (less than 100ppm), but not the recently introduced EU regulatory limit for “gluten-free” (less than 20ppm)."
    So it's usually ok, and certainly my daughter tolerates it but including it needs to be an informed decision in discussion with your child's health professional.


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