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feeding-myself: Rhubarb and strawberry crumble with banana-vanilla ice cream [x,x] This really was delicious- and you’d never know it’s vegan and wheat free. For the banana ice cream freeze 1-2 bananas for each person. Serves 5-6. 2 cups chopped rhubarb (~3-4 stalks) 3/4 cup chopped frozen strawberries 1/2 to 3/4 cup sugar 1 (and a bit) tbs.. plain flour (I used Dove’s Farm gf brown bread flour) 1 (and a bit) tsp. lemon juice 1 tsp. vanilla extract 1/4 tsp. salt ============== 1 cup rolled/porridge oats (use gf oats if necessary) 1/2 cup plain flour (See above) 1/2 cup dark brown sugar 2 lemon biscuits (I used Dove’s Farm lemon zest cookies, you could sub. some lemon zest, but the cookies are worth it) 1/2 tsp salt, cinnamon & nutmeg 3/4 cup dairy free spread Wash and chop the rhubarb, chop the strawberries (fresh will probably be fine, but will cook down more). Combine all the filling ingredients (above the ====) in a mixing bowl and mix well. The fruit should be held together by a thick syrup. Spoon the filling into a baking dish and pat it down. Combine all the crumble ingredients except the dairy free spread in a mixing bowl. Preheat the oven to 180C. Rub the margerine into the crumble mixture until it comes together and feel crumbly. Spoon the crumble on top of the filling. Pat it down with the spoon and try to cover the whole dish- the filling will bubble up and flood the crumble while cooking. Bake for 20-30 minutes, until the filling is bubbling and the top is browned. Gobble it up. (it will keep for a few days if there’s any left, and can be reheated in a microwave). What’s your favourite crumble?
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feeding-myself: Rhubarb and strawberry crumble with banana-vanilla ice cream [x,x] This really was delicious- and you’d never know it’s vegan and wheat free. For the banana ice cream freeze 1-2 bananas for each person. Serves 5-6. 2 cups chopped rhubarb (~3-4 stalks) 3/4 cup chopped frozen strawberries 1/2 to 3/4 cup sugar 1 (and a bit) tbs.. plain flour (I used Dove’s Farm gf brown bread flour) 1 (and a bit) tsp. lemon juice 1 tsp. vanilla extract 1/4 tsp. salt ============== 1 cup rolled/porridge oats (use gf oats if necessary) 1/2 cup plain flour (See above) 1/2 cup dark brown sugar 2 lemon biscuits (I used Dove’s Farm lemon zest cookies, you could sub. some lemon zest, but the cookies are worth it) 1/2 tsp salt, cinnamon & nutmeg 3/4 cup dairy free spread Wash and chop the rhubarb, chop the strawberries (fresh will probably be fine, but will cook down more). Combine all the filling ingredients (above the ====) in a mixing bowl and mix well. The fruit should be held together by a thick syrup. Spoon the filling into a baking dish and pat it down. Combine all the crumble ingredients except the dairy free spread in a mixing bowl. Preheat the oven to 180C. Rub the margerine into the crumble mixture until it comes together and feel crumbly. Spoon the crumble on top of the filling. Pat it down with the spoon and try to cover the whole dish- the filling will bubble up and flood the crumble while cooking. Bake for 20-30 minutes, until the filling is bubbling and the top is browned. Gobble it up. (it will keep for a few days if there’s any left, and can be reheated in a microwave). What’s your favourite crumble?
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feeding-myself:

Rhubarb and strawberry crumble with banana-vanilla ice cream [x,x]

This really was delicious- and you’d never know it’s vegan and wheat free. For the banana ice cream freeze 1-2 bananas for each person. Serves 5-6.

  • 2 cups chopped rhubarb (~3-4 stalks)
  • 3/4 cup chopped frozen strawberries
  • 1/2 to 3/4 cup sugar
  • 1 (and a bit) tbs.. plain flour (I used Dove’s Farm gf brown bread flour)
  • 1 (and a bit) tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • ==============
  • 1 cup rolled/porridge oats (use gf oats if necessary)
  • 1/2 cup plain flour (See above)
  • 1/2 cup dark brown sugar
  • 2 lemon biscuits (I used Dove’s Farm lemon zest cookies, you could sub. some lemon zest, but the cookies are worth it)
  • 1/2 tsp salt, cinnamon & nutmeg
  • 3/4 cup dairy free spread
  1. Wash and chop the rhubarb, chop the strawberries (fresh will probably be fine, but will cook down more).
  2. Combine all the filling ingredients (above the ====) in a mixing bowl and mix well. The fruit should be held together by a thick syrup.
  3. Spoon the filling into a baking dish and pat it down.
  4. Combine all the crumble ingredients except the dairy free spread in a mixing bowl.
  5. Preheat the oven to 180C.
  6. Rub the margerine into the crumble mixture until it comes together and feel crumbly.
  7. Spoon the crumble on top of the filling. Pat it down with the spoon and try to cover the whole dish- the filling will bubble up and flood the crumble while cooking.
  8. Bake for 20-30 minutes, until the filling is bubbling and the top is browned.
  9. Gobble it up. (it will keep for a few days if there’s any left, and can be reheated in a microwave).

What’s your favourite crumble?

the whole me: gluten challenge for celiac blood test.. update

goodbyegluten7:

So far this is my 3rd day and some of my symptoms are coming back. i just feel completely gross 24/7 and i wake up feeling sick. This is going to be a rough two weeks. i’m so drained and i have hardly done anything today. my body is so mad at me and i can’t blame this.. i…

So I’m very confused as to why people are doing this. If you are already diagnosed why the hell would you put yourself through this and make your body sick and literally hurt your insides?!?! I was diagnosed in 2009 through blood test and biopsy. I don’t care if technology has gotten better I will not put my body through that to retest myself.

celiacrecipes: Buffalo Chicken Dip Ingredients: 2 c. shredded chicken (I used a rotisserie chicken from Safeway) 2 bricks cream cheese 3/4 c. Franks Red Hot buffalo style sauce 2 Tbsp. ranch dressing 1.5 c. shredded cheddar cheese Recipe Preheat oven to 425F. Combine cream cheese, buffalo sauce and ranch with electric mixer until well blended. Fold in chicken. Spread in 7”x11” baking dish. Bake 10 minutes. Top with cheddar cheese Bake another 10 minutes, or until cheese is melted. Serve with chips (Fritos work best!)
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Motorola Droid
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123 		Aperture
f/2.4
Exposure
1/30th 		Focal Length
4mm

celiacrecipes:

Buffalo Chicken Dip


Ingredients:

  • 2 c. shredded chicken (I used a rotisserie chicken from Safeway)
  • 2 bricks cream cheese
  • 3/4 c. Franks Red Hot buffalo style sauce
  • 2 Tbsp. ranch dressing
  • 1.5 c. shredded cheddar cheese


Recipe

  1. Preheat oven to 425F.
  2. Combine cream cheese, buffalo sauce and ranch with electric mixer until well blended.
  3. Fold in chicken.
  4. Spread in 7”x11” baking dish.
  5. Bake 10 minutes.
  6. Top with cheddar cheese
  7. Bake another 10 minutes, or until cheese is melted.
  8. Serve with chips (Fritos work best!)
seedsnsmiles: Sweet chilli and soy salmon with spicy sweet potato and red lentil mash and rocket. I honestly thought fish didn’t make a difference to my skin, but since coming off my medication, I’ve found it has a really significant impact on my acne, so yup, I’m probably going to have fish once or twice a fortnight until my face decides to stop hating me again. Flaxseed and walnuts just didn’t do it for me, unfortunately. :/
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Nikon COOLPIX L120
ISO
125 		Aperture
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Exposure
1/25th 		Focal Length
4mm

seedsnsmiles:

Sweet chilli and soy salmon with spicy sweet potato and red lentil mash and rocket.

I honestly thought fish didn’t make a difference to my skin, but since coming off my medication, I’ve found it has a really significant impact on my acne, so yup, I’m probably going to have fish once or twice a fortnight until my face decides to stop hating me again. Flaxseed and walnuts just didn’t do it for me, unfortunately. :/

cookingglutenfreewithemily: PARSLEY PESTO RECIPEThis Pesto tastes sooo good! I have had other parsley pesto’s that I haven’t enjoyed that’s why I decided to make this one with Pecans, I thought it would be the perfect pairing with Parsley and it is! Its only 5 ingredients so give it a try, perfect for when you need to use up extra parsley at your house. And of course its Vegan. Ingredients:1 Heaping Cup Of Loose Parsley1/3 c. Pecans2 TBLS. Olive Oil1 Large Clove Fresh Garlic¼ tsp. Sea SaltFood process Parsley 1st for 30 seconds, next add all other ingredients and process till course or whatever consistency you prefer. Now its ready use on your favorite pasta, quinoa or my absolute favorite thing to put it on is “Exotic Superfoods Organic Coconut Meat”, its raw and kinda like noodles, I find it in the freezer section, just let it defrost on the counter then use. Makes 2 servings
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iPhone 4S
ISO
80 		Aperture
f/2.4
Exposure
1/120th 		Focal Length
4mm

cookingglutenfreewithemily:

PARSLEY PESTO RECIPE

This Pesto tastes sooo good! I have had other parsley pesto’s that I haven’t enjoyed that’s why I decided to make this one with Pecans, I thought it would be the perfect pairing with Parsley and it is! Its only 5 ingredients so give it a try, perfect for when you need to use up extra parsley at your house. And of course its Vegan.

Ingredients:

1 Heaping Cup Of Loose Parsley
1/3 c. Pecans
2 TBLS. Olive Oil
1 Large Clove Fresh Garlic
¼ tsp. Sea Salt

Food process Parsley 1st for 30 seconds, next add all other ingredients and process till course or whatever consistency you prefer. Now its ready use on your favorite pasta, quinoa or my absolute favorite thing to put it on is “Exotic Superfoods Organic Coconut Meat”, its raw and kinda like noodles, I find it in the freezer section, just let it defrost on the counter then use. 

Makes 2 servings

shendoll: Wheat-free, milk-free banana pancakes! Who likes pancakes? Everyone. Who can do without the disgusting weighed down feeling and sugar highs/drops after eating them? Everyone. I recently came across this recipe and added a couple things to bulk it up a little and pack in even more good stuff! They look like normal pancakes, taste like Heaven on Earth, are low in carbs and sugar, takes no more than 10 minutes in total to make from start to finish and are just ridiculously good for you! This morning I covered mine in organic peanut butter and sprinkled with cinnamon. What you’ll need (for around 9 small pancakes (just like in the photo): 2 small bananas (or 1.5 large) 2 eggs 2 tablespoons almond meal (in the health food section of my supermarket - also sometimes called almond flour or ground almonds) a dash of vanilla extract (and a spoonful of your favourite nut butter if you wish to bulk it up a little more) What you’ll need to do: mash up the bananas mix in the eggs, almond meal and vanilla extract (and nut butter if you chose to add it) fry just like regular pancakes! Enjoy! :)
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shendoll:

Wheat-free, milk-free banana pancakes!

Who likes pancakes? Everyone. Who can do without the disgusting weighed down feeling and sugar highs/drops after eating them? Everyone. I recently came across this recipe and added a couple things to bulk it up a little and pack in even more good stuff! They look like normal pancakes, taste like Heaven on Earth, are low in carbs and sugar, takes no more than 10 minutes in total to make from start to finish and are just ridiculously good for you! This morning I covered mine in organic peanut butter and sprinkled with cinnamon.

What you’ll need (for around 9 small pancakes (just like in the photo):

  • 2 small bananas (or 1.5 large)
  • 2 eggs
  • 2 tablespoons almond meal (in the health food section of my supermarket - also sometimes called almond flour or ground almonds)
  • a dash of vanilla extract
  • (and a spoonful of your favourite nut butter if you wish to bulk it up a little more)

What you’ll need to do:

  • mash up the bananas
  • mix in the eggs, almond meal and vanilla extract (and nut butter if you chose to add it)
  • fry just like regular pancakes!

Enjoy! :)

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