The Lebanese flavour is definitely in the cinnamon. This tastes luxurious.
Such a simple sauce. Great as an alternative to hummus cold as a dip.
Quinoa might be the latest ‘fad’ food to some, but it’s nutty texture is great for making substantial salads.
This is packed with great pulses. It is a quick version as there is little prep involved and it freezes superbly well.
With this version you get the great taste, it is much quicker to make and then you can use wheat free Tamari to taste.
This bread looks, smells and taste’s like the glutinous version. It even has a crisp crust that GF bread often lacks.
This is another star dish with loads and loads of nutrients, but importantly, flavour.
Naturally gluten free, using Masa Harina flour gives these the best flavour.
Gluten and fructose free, I defy anyone to be able to tell the difference between this and a pie that has the conventional detrimental to health ingredients.
A really good version that can be used in any conventional recipe where pastry is required, to make it gluten free.
However you pronounce the word scone, these taste delicious. Just as good as any gluten containing version.
Did anyone see the BBC programme last week, Horizon ‘Clean Eating: The Dirty Truth’? You can probably get it on iPlayer. Anyway, I watched it, anything to do with health and food is my thing, but just from the title I knew it wasn’t going to flatter those trying to help people reclaim their health. Read the Recipe » Clean science:The Dirty Truth