Raspberry and banana trifle

A few weeks ago we celebrated a family birthday. We had a festive breakfast with lots of nice things. I decided to make something that wasn’t only gluten-, dairy- and sugar- free but would also taste great so that everyone could enjoy it! At first I wanted to do a simple fruit salad as that is always a big hit with my family. But then I decided I would spice things up and do something totally different. I did want to use fruit though. I decided to go with raspberries and banana and go from there. I like having yoghurt in the morning and I like something crunchy in my yoghurt. That’s when I thought of a trifle! This recipe combines the fruit, crunchy biscuits and yoghurt. It was a big success and there was nothing left after breakfast!

 

 

Recipe for 4 people

 

200 g gluten free plain biscuits (I used Dr. Schar’s butterkeks)

300 g raspberries

2 bananas

500 g plain soy yoghurt

50 g whole linseed

 

♥ Place the biscuits in a Ziploc bag. Roll over the bag with a rolling pin until the biscuits have formed crumbs.

♥ Chop up the banana into neat slices.

♥ Put half of the raspberries in a bowl and mash these up with a fork.

♥ Take a pretty glass (I used whisky glasses) and start with a layer of the raspberry sauce, then add the biscuit crumbs and banana and finish of with the soy yoghurt. Repeat this to form a second layer.

♥ Garnish the trifle with some banana slices, raspberries and linseed.

Oven roasted vegetables with lamb cutlets

This is a lovely summer dish, which is great for those long summer evenings! It’s really simple to prepare as it only requires cutting up the vegetables and mixing everything together in an oven dish. No cooking involved, your oven will do all the work for you! This is great with some homemade potatoe wedges or chips.

 

 

Recipe for 2 people

Half a courgette

Half an eggplant

150 gram of cherry tomatoes

2 large tomatoes

4-5 lamb cutlets

Italian herbs

Olive oil

♥ Preheat the oven to 180 ⁰C.

♥ Dice up all the vegetables.

♥ Coat the lamb cutlets with olive oil, Italian herbs, pepper and salt.

♥ Put the vegetables in a large oven dish.

♥ Make a hole in the middle in which you put the lamb cutlets sprinkle with some Italian herbs and olive oil.

♥ Put the dish in the oven for 25-35 minutes.

Easy Gluten free camping meal

This was a meal that I prepared while camping in France this summer. I had to make do with a small camping stove which could only hold two pans. When shopping that day in a big French supermarket I came across this gluten free tagliatelle pasta. It’s by the brand Gerblé. I decided to make a simply sauce to go with the pasta as I really wanted to give it a try. I must admit that I’m not a huge fan of the pasta, I thought that it was too thick and slimy. The pasta sauce turned out to be delicious, which compensated the untasty pasta. I thought I bought chicken but when we got back to the campsite it turned out to be turkey, which was also fine! I made the sauce by chopping up some mushrooms and red pepper and combining this with a store-bought jar of organic gluten free basil pasta sauce. I fried the turkey first and then added the mushrooms, red pepper and the sauce. In a separate pan I cooked the pasta. I put the pasta on the plates first and then added the sauce. Then we enjoyed this meal picknick style as we didn’t have any campingchairs or a table. This enhanced the camping feeling!

Gluten free in France - My experience

As I mentioned earlier I found eating gluten free in France relatively easy. I did most of the cooking myself which made things a lot easier! There´s a big supermarket chain in France called the Super U. While camping this was the supermarket we went to. They did sell some gluten free products mainly from Dr. Scharr. I didn´t buy anything as I brought a lot with me and I´m already familiar with Scharr´s products. While staying in an apartment we did our shopping at L´eclerc. Which has a much bigger range of gluten free products in comparison to the Super U. L´eclerc has its own gluten free brand called Chaque jour. I bought some products by this brand. The chocolate chip cookies were a bit of a disappointment. The raspberry cookies were divine! I wish I brought more of them home with me. I haven´t tried the flour or the pasta yet. I´m planning on baking a bread using the flour.The supermarkets in France are HUGE. They have loads of fruit and vegetables and have their very own butcher. There were a lot of natural gluten free foods to choose from! 

 

We ate out a few times. I printed a French restaurantcard at home. This turned out to be a lifesaver! I don´t speak any French and the French don´t speak English that well. Which made explaining the gluten free diet rather difficult! On entering the restaurant I gave the waiter my friendliest smile and handed over my restaurantcard. He smiled back and nodded and pointed to the kitchen. After consulting the cook (well at least that’s what I think he was doing in the kitchen!) he showed me exactly which dishes I was able to eat from the card. This usually turned out to be a salad or a steak (without sauce) and some vegetables. Those options were fine for me. The dessert card was more challenging.  Either the dish contained gluten or the cook couldn’t guarantee me that the dessert would be gluten free (ice cream). I didn’t have any dessert while eating out but enjoyed some fruit as soon as we returned to our apartment.

Overall my experience with gluten free food in France is very positive. There is a lot of gluten free products (L’eclerc) available and eating out wasn’t that difficult when using my restaurantcard!

Weekly Eats Wednesday- Holiday eats

I’m back! I had a great holiday, with lots of delicious gluten free meals. I found it very easy to eat gluten free in France, though this was probably due to the fact I did most of the cooking! I’ll do a separate blogpost about my experience with gluten free food in France. For now I’ll show you what I ate during my holiday. This is what I had during a very hot day which we spent on the beach. I probably had about two liter bottles of water but forgot to photograph these so you’re just going to have to believe me on that one!

 

 

Breakfast- I had my gluten free muesli (which I brought from home), some chopped up vigs (which I also brought) and some soy yoghurt for breakfast. With this I had a large glass of iced water and two cups of orange and ginger tea.
 

 

Lunch was a picknick on the beach! I packed two rice cakes, a kiwi and a nectarine to have as my lunch. Unfortunately I forgot to put my lunchbox in the cool bag so the fruit was rather warm and soggy. I had an icelolly as a treat after lunch! It had been such a long time since I had one and I thought it was overly sweet and didn’t enjoy it that much. It was refreshing though (which is why I had it in the first place!).  

 

 

We came home after a long beach day to discover we didn’t have any food for diner. We didn’t feel like going to the supermarket, so I decided to eat some of the leftovers. I toasted some gluten free focaccia bread (which I had brought with me). On the bread I put some pesto and a slice of ham. With the leftover tomatoes, pepper, cucumber, a teeny bit of salad and a homemade pesto dressing I made a roughly chopped up ‘salsa’ which I then layered onto the ham. It turned out to be very tasty. For dessert I had a few slices of watermelon.

Peanut butter cookies

These cookies are great with a cup of tea! They aren’t too sweet due to the use of peanut butter. I have added some honey just to give it a little bit of sweetness. The coconutflour gives a slight coconut taste to the cookies, which makes them even more delicious!

 

Recipe

Makes about 12

♥ ½ cup peaunut butter

♥ ¼ cup honey

♥ ½ cup coconutflour

♥ 1 egg

♥ 3 tsp of baking powder (make sure this is gluten free)

 

 

Preheat oven to 180 degrees.

Combine the peaunut butter and honey.

Add the egg.

Add the baking powder and coconutflour to the mixture.

Turn dough out onto a baking tray and spread evenly.

Bake in the oven for about 8-10 minutes.

Let it cool and slice into 12 even pieces.

Smoothie sunday: Happy Strawberry