Cassava bread

Cassava bread

The idea of a soft, light, gluten-free bread loaf which doesn't need toasting or heating to become palatable is not something one can usually buy, even in the shops, let alone make at home. That this would also be relatively high in protein and fibre and have a low glycaemic index compared to any grain-based loaf puts it into a league of its own. Additionally it's quick and easy to make (no proving or kneading are involved) because this is the way I like things. Need I say more?! As an aside...some people try a gluten-free diet and resolve certain problems whilst creating new ones. Many gluten free alternatives (both products and ingredients) are very refined which is terrible for blood sugar balance. Nut flours have far less glycaemic impact but introduce large amounts of omega 6s which can upset omega 3 : omega 6 ratios. Shop bought products generally contain additives to counter the properties of the missing gluten which...
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Konjac rice pudding

Konjac rice pudding

This is just the thing for the onset of autumn. Delicious hot or cold, this was very easy to make. For 2 servings you'll need: a bag of miracle rice 4 tbsp arrowroot powder 1 tin full-fat coconut milk (preferably without stabilisers and / or emulsifiers - I like Biona's) 2 tbsp xylitol or use anything else you prefer though if you use raw honey ideally add after cooking and cooling 1 egg / 1.5 tbsp intact linseed which should be freshly ground 1 tsp vanilla extract Freshly grated nutmeg Pre-heat the oven to 180 degrees C. Thoroughly rinse the miracle rice for 1 minute and leave to drain. Mix the arrowroot with a little coconut milk until there are no lumps. Grease an ovenproof dish and mix all the ingredients into this and cook for 15-20 minutes until the top is golden brown. Variations: add a 1 tsp ghee (Fushi's French, organic is the best I've found) if you like add cacao...
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Apple and cinnamon ‘porridge’

Apple and cinnamon ‘porridge’

Breakfast can be an awkward meal for those wishing to side-step the refined carbohydrate frenzy that is the typical western breakfast and still make it out of the house in time for the school run or work. This is pretty quick to make fresh but you can save time in the morning by preparing some or all of it the night before. The 'porridge' base is a mixture of half and half: freshly ground linseed (use a coffee grinder if you don't have something more purpose-made) psyllium husk fibre ...plus ground cinnamon and enough milk of your choice (A2 / Jersey / dairy free) to make into your preferred porridge consistency. Allow a couple of minutes for the base ingredients to soak up the milk; perhaps while you prepare the apple. The topping is one chopped eating apple (plus a teaspoon of ghee or coconut oil) cooked gently in a small amount of water with the lid on the pan until the skin...
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