Gluten-Free – Page 10 – The Food Wife

Spiced Chicken and Sweet Potato Traybake

9th November 20239th December 2023
by thefoodwife

Serves 2-3

For those evenings that you want a comforting meal but with very little input. This one pan, let the oven do all the work, satisfying dish ticks all the boxes. Five or so minutes prep at the start and you then have nearly an hour to relax/put the kids to bed/enjoy a glass of wine and at the end you have a beautiful meal to enjoy. Result.

Ingredients:

600g sweet potatoes, peeled and roughly chopped

2 peppers, deseeded and roughly chopped

2 onions, peeled and cut into 8ths

600g bone in/skin on chicken thighs

1 lemon, cut lengthways into 8ths

Olive oil

1-2 tbsp Cajun seasoning (depending on your taste preference)

Step 1: Preheat the oven to 200c (fan). Get a large baking dish and place the sweet potatoes, peppers, onions, lemon and chicken on it. Drizzle everything with olive oil and sprinkle over the Cajun seasoning. Toss everything together with your hands and then spread the potatoes, onions, peppers and lemons on to the base of the baking tray as an even layer and then nestle the chicken thighs on top, skin side up.

Step 2: Bake in the oven for 50 minutes. You shouldnâ€™t need to interfere with it at all during this time.

Step 3: Remove from the oven and serve, with the wonderful juices and a green salad or green vegetables.

Hummus, Avocado and Egg, on Rye

5th November 20235th November 2023
by thefoodwife

Serves 1

This is my go-to savoury breakfast at the moment. Once youâ€™ve made a batch of the (garlic-free for breakfast!) cannellini bean hummus then itâ€™s just a few minutes each morning to whip up a truly satisfying plate.

This isnâ€™t so much a recipe, as a list of instructions!

Ingredients:

1 slice of rye bread, toasted (or bread if your choosing, gluten-free if required)

1 heaped tbsp of (cannellini bean) hummus

1/2 a ripe avocado, sliced

1 egg, cooked how you like it – Iâ€™d suggest poached but fried also good (leave off for the vegan option!)

Step 1: Once the rye bread is toasted, place in the middle of your plate. Spread the hummus atop.

Step 2: Lie the slices of avocado across the hummus. Top with your cooked egg (if using).

I also like a sprinkling of Aleppo pepper as a garnish, but can also recommend a drizzle of siracha!

N.B. If making the Cannellini Bean Hummus Iâ€™d recommend draining most of the liquid from the can for this dish so you have a nice thick hummus.

Winter Crunch

1st November 20231st November 2023
by thefoodwife

A fun seasonal treat to make with the kids, this Winter Crunch uses only four ingredients and is very moreish. Proceed with caution!!

Ingredients:

200g dark chocolate

70g salted pretzels

50g white chocolate

3 mint candy canes, crushed into small pieces (placing in a zip lock bag and bashing with a rolling pin works well!)

Step 1: Melt the dark chocolate. I do this by breaking the chocolate into small pieces in a bowl and microwaving it in 30 second bursts, stirring each time, until melted.

Step 2: Line an 8×8 inch baking tray (a brownie pan is perfect) with grease proof paper. Spread the pretzels over the lined tray. Pour over the melted dark chocolate. If necessary, use a spoon to ensure the chocolate is spread evenly and the pretzels are coated. It should be a fairly even layer. Sprinkle over 2/3 of the crushed candy canes. Place in the fridge for 10 minutes to set.

Step 3: Meanwhile, melt the white chocolate and set to one side until the 10 minutes are up. Drizzle the white chocolate over the set dark chocolate and then top with the remaining candy cane crush. Allow to set fully in the fridge before breaking or cutting into pieces.

Step 4: Try not to eat it all at once.

Flap Jacks

17th September 202318th September 2023
by thefoodwife

Makes 6 big pieces

I love a flap jack. So simple. So delicious. An easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and youâ€™ve got the perfect bake.

If you like you can add a little spice (ground ginger or cinnamon work well – just a little is needed – try half a teaspoon), want it fruity? Add 75g sultanas or raisins, or chopped apricots or glacÃ© cherries. Want them chocolatey? Drizzle some melted chocolate over them once they are fully cooled.

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

Step 1: Line an 8×8 inch tin with baking parchment. Preheat your oven to 180c (fan).

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred.

Step 3: Measure the boats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Donâ€™t press too hard.

Step 5: Bake in the oven for 25 minutes (20 if you like a softer flap jack). Remove from the oven, after five minutes use a knife to mark your pieces (six large pieces or lots of small squares if you prefer). Then leave to cool completely before cutting properly. Store in an airtight container.

Courgette and Halloumi Fritters

10th September 202310th September 2023
by thefoodwife

Makes approx 16

Iâ€™ve still got courgettes coming out of my ears, and this recipe is a delight. Adapted from several recipes I found, these little patties are gluten-free thanks to the gram flour (ensure the baking powder is also gluten-free if necessary). The fresh mint in these give a really vibrant flavour and the chilli gives a good kick. If you donâ€™t fancy chilli, try grating the zest of a lemon in its place.

You can make these in advance and simply reheat in the oven before serving. Theyâ€™re also great as a little lunchbox filler if youâ€™re after some new ideas.

Ingredients:

2 medium courgettes, coarsely grated

150g halloumi, coarsely grated

5 sprigs of mint, leaves only, shredded

1 red chilli (optional), finely chopped

100g gram flour

1 tsp baking powder

1 egg

Salt and pepper

Vegetable oil

Step 1: In a bowl, sprinkle the courgette with a large pinch of salt and allow it to sit for five or so minutes, then squeeze out the excess water.

Step 2: Next add the grated halloumi, chopped mint, chilli, flour, baking powder, a grind of pepper and the egg. Stir until combined.

Step 3: In a large, heavy bottomed frying pan, heat vegetable oil (about 3mm deep) over a medium high heat. Once hot, use two dessert spoons to scoop and scrape little patties of the batter neatly into the oil. Allow a little space between each fritter and cook for a few minutes on one side until golden brown, then carefully flip each one over and cook the other side. You will probably need to cook these in a couple of batches so if serving straight away, keep warm, or cook them earlier in the day and reheat them for 15 minutes at 150c (fan) just before serving.

Serve with tzatziki and salad, or stuffed in a pitta or wrap.