Honey pork

 A simple one for those who are able to eat pork!

HONEY PORK (SERVES 4)

2 pork tenderloin fillets

1 tbsp pure honey

1/8 tsp ground cloves

1. Preheat oven to 200°C/390°F 

2. Wash pork and pat dry

3. Melt honey in a small bowl in the microwave (it only takes a few seconds)

4. Stir cloves through melted honey

5. Place pork fillets in a roasting tray, leaving some space in between

6. Using a pastry brush, baste the fillets all over with the honey mixture. You can also smear it on with the back of a spoon

7. Bake pork in preheated oven for 20 minutes or until browned and cooked through

8. Slice and serve, pouring any juice over the meat 

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Pork is rated 1 and should be as fresh as possible 

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Freeze what you can't eat immediately

Cauliflower and carrot stirfry

This is great for a light lunch or quick snack. If you can't tolerate butter simply add more oil. 

CAULIFLOWER AND CARROT STIRFRY

1 tsp coconut oil

1 tsp butter (replace with oil if required)

1 medium carrot, peeled, trimmed and diced

2 cauliflower florets, diced

1 large white button mushroom, cleaned, trimmed and diced

1 tsp dried basil

1. Throw everything into a small pan and cook over high heat

2. Cook, stirring until cauliflower is cooked

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- White button mushrooms are rated 1 

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Cut vegetables into small pieces for faster cooking 

🔥 Replace the butter with more oil if required

Pumpkin/Winter squash, celery & carrot soup

I don't talk much about gastroparesis but suffice to say, soups are definitely a good idea! Some days I try to get as much liquid and puree into me as I can and this soup has covered the majority of my eating needs today.   

PUMPKIN/WINTER SQUASH, CELERY & CARROT SOUP

1 tbsp coconut oil

1 tsp nigella seeds

1/2 tsp sweet paprika (not hot!)

2 large cloves garlic, peeled and finely chopped (optional)

1 small white onion, peeled, trimmed and sliced

4 large stalks celery, sliced

250g pumpkin/winter squash, peeled and diced 

1 large potato, peeled and diced

1 large carrot, peeled, trimmed and sliced

2 heads broccolini or 50g broccoli, chopped

3C water

1. Heat oil in a large, heavy bottomed pan on high heat

2. Add spices and cook, stirring for a couple of minutes

3. Add garlic, onion and celery and cook, stirring for a few minutes

4. Add 1/2 C water, pumpkin/winter squash, potato and carrot and cook, stirring for 2 minutes

5. Add another 1/2 cup water and cook for another 2 minutes

6. Add 2C water and when water is bubbling, reduce heat to low, cover and cook for 10 minutes

7. Add broccoli and cook for a further 3 minutes

Blend and enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Garlic is rated 1 

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Cut vegetables into small pieces for faster cooking 

🔥 To freeze remaining soup in ziplock bags, place the bag inside a bowl to hold it steady as you pour

🔥 Soup can be stored in the fridge if eaten on the same day it is made 

Sweet potato quinoa patties

I have made these lovely patties twice now - mainly because I didn't write the recipe down well the first time and had to re-test it. I am definitely not complaining because now my freezer is full of sweet potato patty goodness! 

SWEET POTATO QUINOA PATTIES

1/3C quinoa (regular or tri-coloured will both work)

3 tbsp coconut oil

Medium sweet potato (approx 360g)

3 medium white button mushrooms

5 small Brussels sprouts

2 tbsp quinoa flour

1. Soak quinoa for 1 hour

2. Drain quinoa through a fine sieve

3. Heat 1 tbsp of the oil in a medium frypan and fry wet quinoa on medium-high, stirring, until toasted. It should pop and smell nutty and should take approximately 10 minutes. Set aside

4. Peel and dice sweet potato, trim and halve mushrooms and Brussels sprouts.

5. Use 1tbsp of the coconut oil to rub all over the vegetables

6. Cook in an airfryer or in the oven at 200°C/390°F for 20 minutes. 

7. Remove Brussels sprouts and mushrooms and cook the sweet potato for a further 20 minutes

8. Cut the mushrooms and Brussels sprouts into a very fine dice

9. Tip all cooked vegetables, toasted quinoa and quinoa flour into a large bowl and mash well. 

10. Using a spoon or spatula, stir the mixture until the flour is well combined

11. Roll a small amount (approx 40g) into a ball and flatten into a patty.

12. Place gently on a plate and repeat until all mixture has been used. 

13. Place patties in the fridge for 15 minutes so that they become firm (optional)

14. Using the same frypan, heat the final tbsp of oil and fry the patties on both sides

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- White button mushrooms and Brussels sprouts are rated 1 

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Try to cut the sweet potato into evenly sized pieces so that they cook at the same rate

🔥 Freeze remaining patties in sealed containers or bags in between pieces of baking paper/parchment

🔥 To ensure they remain crisp, reheat straight from the freezer in the oven or air fryer at 180°C/350°F for around 7-10 minutes

🔥 Reheat in the microwave for a fast spread for your toast, corn thin or even to top chicken or steak

Potato cakes

Fish and chips is probably the fast food that I miss the most. Just about everything about it is bad - even the humble potato cakes, which I found out the hard way. So, this is my own version of a potato cake! Of course it wasn't quite the same as the processed variety but surely that is a good thing! 

POTATO CAKES

Potato filling

600g potatoes

1/4 cup coconut milk (the drinking kind)

Good pinch of salt (if tolerated)

1/8 tsp ground caraway seeds

1/8 tsp sweet paprika (not hot)

3 tbsp plain flour

Rub

1/2C plain flour

1/4 tsp bicarbonate of soda/baking soda

30g pure butter, sliced finely

To cook

Olive oil (or other tolerated oil)

1. Peel and dice potatoes. Place in a medium saucepan, cover with water and boil until soft enough to mash. 

2. Drain the potatoes, add the milk, salt (if using), caraway and paprika and mash well.

3. Add flour and combine well. The mixture should be quite firm and not moist. Add a little more flour if required.  

4. In a separate bowl, combine bi-carb/baking soda with flour and mix well. Rub butter through flour with your fingers until there are no pieces of butter left

5. Take a small handful of potato mix and sit it on your palm. Very gently roll it into a ball and flatten into a patty about 2 inches in diameter (still on your palm)  

6. Take a handful of the rub and gently rub into the top and sides of the potato. Turn it over gently and repeat. A lot will fall off - that's OK. Place potato cake very gently onto a plate or metal sheet/tray (not on top of one another)

7. Repeat until the potato is all used up 

8. Refrigerate the cakes for 15 minutes to firm them up a little (optional)

9. Fill a small frying pan with oil, around 1/2cm or 1/4inch deep (or less if you prefer) and heat until bubbling

10. Rub the first potato cake again generously with any remaining rub

11. Gently place cake in the oil and fry until the bottom is golden

12. Turn over and fry the second side. Once cooked, remove and place on a plate topped with paper towel. 

13. Repeat.

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour and butter are rated 1 

- All other ingredients are rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Try to cut the potatoes into evenly sized pieces so that they cook at the same rate. 

🔥 You can test the cooked potatoes by sticking a butter knife through a piece of potato. If it slips off easily, they are done. 

🔥 Freeze remaining potato cakes in sealed containers or bags in between pieces of baking paper/parchment

🔥 To ensure they remain crisp, reheat straight from the freezer in the oven or air fryer at 180°C/350°F for around 7-10 minutes

Bocconcini, red pepper and basil pizza

Monday night is pizza night for the boys in my house - and the smell almost sends me into a frenzy. On this occasion, I was so pleased to have my own pizza ready when the tantalisingly aromatic box came through the front door. The only thing this pizza lacked was salt and so for everybody out there who can tolerate salt, be sure to season your red pepper sauce well! Feel free to also add a pinch into the dough when combining the dry ingredients at the beginning. 

BOCCONCINI, RED PEPPER AND BASIL PIZZA (makes 1 small pizza)

Topping

1 batch red pepper sauce

75g bocconcini, sliced

Small handful fresh basil leaves

Crust

1/2 C plain flour

1/2 tsp cream of tartar

1/4 tsp bicarbonate of soda/baking soda

Pinch salt (optional)

1/2 tsp olive oil

45ml water

1. Make the red pepper sauce and set aside

2. Preheat oven to 200°C/390°F 

3. Combine flour, cream of tartar, baking soda/bicarb and salt (if using) in a bowl and mix well

4. Add water and olive oil and mix until combined. If dough is too dry, add a dash of water (very slowly) and if sticky, add a touch of flour. The dough should be lovely and soft and not sticky or crumbly

5. Knead for a few minutes and then roll and push into a flat circle around the size of a small plate

6. Spread with red pepper sauce and top with sliced bocconcini 

7. Cook in oven on baking sheet/tray smeared with oil for 15 minutes or until crust is cooked through and cheese is bubbly

8. Once out of the oven, top with torn, fresh basil

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour is rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 If using a pizza stone, heat stone in the oven and place pizza on to the stone with large metal spatula once stone and oven are hot

🔥 I actually cooked this in the airfryer (yes, I did!) with the same temperature and time listed above

🔥 Recipe can be doubled to make 1 large pizza

Mushroom broccolini tart

I had no idea if this recipe would work with so little moisture but was absolutely thrilled with the result. For those able to tolerate dairy, the bocconcini added a texture and taste that lifted the tart into another dimension. 

MUSHROOM BROCCOLINI TART

Crust

80g/2.8oz plain flour

60g/2.1oz very cold butter

20ml cold water

Filling

4 egg yolks

2 tbsp chia seeds

1/4 cup coconut milk (the drinking kind) or other tolerated milk

75g bocconcini (fresh mozzarella balls), diced

4-5 fresh basil leaves, sliced finely

2 stalks broccolini (or around 35g broccoli), cut into small pieces

3 large white button mushrooms, peeled and diced

1. Tip flour into bowl of a stand mixer or into a large bowl if making by hand

2. Add the butter in very thin slices and then mix (or rub between fingers) until it resembles breadcrumbs. Take care not to overmix

3. Add the water and mix until the pastry comes together in large clumps

4. Press into a smaller shape of whatever tart tin you are using (round, rectangular etc). Wrap in cling film and refrigerate for at least 30 minutes. This is a small tart and so I used an 18cm/7inch lined, loose bottomed cake tin 

5. Preheat oven to 200°C/390°F 

6. Roll pastry quite thin on a floured bench and press into a loose bottomed tart (or cake) tin

7. Cut a sheet of baking paper/parchment that is bigger than the tin, scrunch it into a ball and then flatten against the pastry

8. Fill paper with baking weights or rice 

9. Bake for 10 minutes

10. Remove weights/rice and baking paper/parchment and bake pastry for a further 5 minutes

11. Remove from oven and reduce oven temperature to 180°C/355°F

12. Whisk yolks, chia seeds & milk together in a bowl and leave 5-10 minutes or until liquid has been absorbed 

13. Combine filling ingredients and tip into baked pastry shell

14. Bake at 180°C/350°F for 25 minutes or until firm in the centre

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour and white button mushrooms are rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Using rice instead of baking weights is a cheaper option and the same rice can be used over and over again for many years

🔥 Remove tart from tin by placing an upside down bowl on the counter and lowering loose bottomed tin onto the bowl. The sides should drop down to the counter and the tart can be lifted off easily. The bowl will need to be taller than the tin. For this recipe I used a cake tin and so needed to use a tall milkshake glass in place of a bowl. 

Pecan pie

More sweets! This pie is crunchy and flaky when warm but comes together beautifully once cold and is another dessert I have been happily eating straight from the freezer. The pie is large enough to share with family or friends - or you could be like me and horde the entire pie for your own enjoyment. Small slices are recommended.

PECAN PIE

Crust

120g/4.2oz plain flour

90g/3.2oz very cold butter

1/8 cup cold water

Filling

130g/4.6oz butter

160g/5.6oz soft brown sugar

1/4 tsp bicarbonate soda/baking soda

220g/7.8oz Pecans, chopped

1. Tip flour into bowl of a stand mixer or into a large bowl if making by hand

2. Add the butter in very thin slices and then mix (or rub between fingers) until it resembles breadcrumbs. Take care not to overmix

3. Add the water and mix until the pastry comes together in large clumps

4. Press into a smaller shape of whatever tart tin you are using (round, rectangular etc). Wrap in cling film and refrigerate for at least 30 minutes 

5. Preheat oven to 200°C/390°F 

6. Roll pastry quite thin on a floured bench and press into a loose bottomed tart tin

7. Cut a sheet of baking paper/parchment that is bigger than the tin, scrunch it into a ball and then flatten against the pastry

8. Fill paper with baking weights or rice 

9. Bake for 10 minutes

10. Remove weights/rice and baking paper/parchment and bake pastry for a further 5 minutes

11. Remove from oven and reduce oven temperature to 180°C/355°F

12. Heat butter and sugar on medium-high heat in a small saucepan, stirring until sugar has dissolved

13. Allow to bubble for a minute then add bicarbonate soda/baking soda and stir through quickly

14. Add pecans to caramel, stir through and then pour into baked pie shell

15. Bake for 25 minutes or until firm

16. Remove pie and allow to cool. Cut into slices and freeze what is not eaten immediately 

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour is rated 1 

- Pecans are not listed on SIGHI but are often well tolerated

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 The pecans can be left whole but chopped pecans enable the pie to be sliced more easily 

🔥 These amounts will suit a 25cm/9.8 inch round tin or 32 x 21cm /12.5 x 8.3 inch rectangular tart tin

🔥 Using rice instead of baking weights is a cheaper option and the same rice can be used over and over again for many years

🔥 Remove pie from tin by placing an upside down bowl on the counter and lowering loose bottomed tin onto the bowl. The sides should drop down to the counter and the pie can be lifted off easily

Rice pudding

Sweet things are my favourite things! This pudding is VERY sweet so feel free to dial down the sweetness if that's the way you roll. 

RICE PUDDING

2 tbsp arborio rice

1 cup coconut milk (the drinking kind) or any other tolerated milk

1 tsp pure Maple syrup

1 tsp raw sugar

1 tsp slivered almonds (or other tolerated nut)

Freshly grated nutmeg

1. Combine rice and milk in a small saucepan and bring to boiling point on high heat

2. Reduce heat to medium and cook, stirring for around 20 minutes or until rice is tender

3. Add Maple syrup and sugar and cook, stirring for a few more minutes until pudding is lovely and thick

4. Transfer to a bowl, sprinkle with almonds and top with grated nutmeg

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Almonds are rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Change the toppings as you like or leave them out altogether if you prefer

🔥 Freeze any leftovers in a resealable bag

Sweet potato & pumpkin soup

This soup is seriously tasty and is also completely spice free! Thankfully, my family loved this as much as I did, so I have added it to my list of meals I can make for the four of us. Making two different meals every night can be exhausting and is particularly difficult when energy stores are already at a premium. 

SWEET POTATO & PUMPKIN SOUP (SERVES 5)

1 large golden sweet potato, peeled

1/2 large butternut pumpkin, seeded and peeled

1 large white onion, peeled & quartered

4 cloves garlic (unpeeled)

Olive oil (or other tolerated oil)

20 small Brussels sprouts, woody ends removed

5 C water

1. Preheat oven to 200°C/390°F

2. Cut sweet potato and pumpkin into a 1cm/half inch dice

3. Spread all vegetables except Brussels sprouts in two large roasting dishes

4. Tip a glug of oil (apologies, I didn't measure!) into each dish and rub vegetables all over with your hands

5. Roast in the oven for 7 minutes

6. Rub Brussels sprouts with oil and add to one of the roasting dishes. Cook all vegetables for a further 23 minutes

7. Peel roasted garlic by cutting the skin and and squeezing flesh out

8. Blend roasted vegetables in batches, adding some water to each batch. I used 5 cups of water in total but the amount can be adjusted as preferred

9. Tip soup into a large saucepan to heat

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Garlic and Brussels sprouts are rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Keep the pumpkin seeds if you are keen to make Roasted pumpkin seeds (fabulous as a snack or can be ground and used as seasoning)

🔥 I use the final cup of water to "clean" the blender, collecting bits of vegetables caught in the blades etc. Be sure to add this to your soup! 

🔥 Freeze leftovers in a resealable bag

Cinnamon pistachio cookies

Crunch or bite in a recipe can greatly enhance the eating experience. I have been craving a sweet treat with bite for the longest time and these cookies absolutely delivered. Eating leftovers can be a problem histamine-wise and so, wherever possible, I store food in the freezer soon after it has been cooked. It was no different with these cookies. As soon as they were cool, they went straight into the freezer in resealable bags - after I had stolen one or two! Amazingly, they taste fantastic straight from the freezer, with the pistachios providing slight relief from the crunchy texture. I will be playing around with flavours and will definitely post different versions of this fabulous treat as I make them.

CINNAMON PISTACHIO COOKIES (MAKES 25)

1/2 C pure butter (I use unsalted)

1/4 C raw sugar

1/2 C soft brown sugar

1 1/2 C plain flour

1 tsp bicarbonate soda/baking soda

1/2 tsp ground cinnamon

3 tbsp pure Maple syrup

2 tbsp olive oil (or other tolerated oil)

1/2 C shelled pistachios

1. Beat butter and sugars together in a stand mixer (or with a wooden spoon) until well combined

2. In a separate bowl, combine flour, baking soda/bicarbonate soda and cinnamon

3. Add flour mix to mixing bowl and beat until combined 

4. Add Maple syrup and oil and beat well to combine

5. Add pistachios and gently mix to combine

6. Prepare two large baking trays/sheets, lined with baking paper/parchment paper

7. Roll tablespoon sized amounts into balls and place on trays, leaving room for the cookies to spread 

8. Bake in a moderate oven (180°C/350°F) for 15 minutes

9. Cool cookies on trays for 5 minutes, then move to a rack to cool completely

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Butter and flour are rated 1

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 The cookies will harden as they cool so don't worry if they are still a little soft coming out of the oven

🔥 Store cookies in the freezer in resealable bags and enjoy straight from the freezer! 

Summery rice salad

I am on the other side of the world to many of you which is why I am in beach mode and posting summer recipes. Never fear - all recipes are posted on the blog and can be searched in any season, halfway down on the right hand side. The whole family gave me multiple compliments on this one so I felt I had to post it! 

SUMMERY RICE SALAD (SERVES 4)
350g brown rice

1 tsp ground turmeric

1/4 C fresh mint, finely sliced

1/2 - 3/4 C natural yoghurt (depending on preference) 

2 heads broccolini (or equivalent amount of broccoli)

1 tsp coconut oil

2 boneless chicken thighs

1 large carrot, peeled and diced

1/2 yellow or red bell pepper/capsicum, ribs and seeds removed, diced 

1/2 cucumber, washed and diced

5 Brazil nuts, chopped

1. Cook rice with the turmeric in the water

2. Stir mint and yoghurt through the rice in a large bowl and set aside in the fridge

3. Steam & dice broccolini. Add to rice

4. Wash chicken and pat dry

5. Dice chicken

6. Heat oil and cook in a small pan. Add to rice

7. Add vegetables and Brazil nuts to rice and stir everything through very well

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Yoghurt is rated 1 - This is the only one I tolerate

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Very quickly boiling the broccolini is OK if you don't have a double steamer.  

🔥 Chicken breast is also OK but it doesn't have as much flavour (and it is more expensive!)

🔥 Leftovers can be frozen

Simple yoghurt flatbreads

I realise this is the third flatbread recipe I have posted but I promise it will be the last. This recipe is so simple, it will be a game changer for those able to tolerate flour and yoghurt. These can be made plain or flavoured and I have included the flavour combinations I have tried to date which were both fabulous.

SIMPLE YOGHURT FLATBREADS (makes 7)
300g plain flour
1/2 tsp bicarbonate soda/baking soda
1 tsp cream of tartar
200g natural yoghurt 

OPTIONAL FLAVOURINGS
1/2 tsp sweet paprika + 1 clove garlic, peeled and finely chopped
or
1/2 tsp sweet paprika + 1 tbsp fresh chives, chopped

(more options to be added as I experiment!)

1. Combine all ingredients except yoghurt in a bowl (including chosen flavouring if using) and stir well

2. Add yoghurt and "chop" together with a spoon until it comes together

3. Knead mixture with your hands (in or out of the bowl) until it has come together very well 

4. Divide dough into seven pieces. Roll each piece into a ball, flatten it with your hand and then roll into a circle the size of a small plate

5. Heat a pan on medium-high heat and then throw in the first flatbread 

6. The flatbread should puff up a little but even if it doesn't, be sure to turn it once the underside is cooked - it will generally have some brown markings

7. Turn the flatbread and cook the second side which will happen quite quickly

8. Remove to a plate and repeat.  

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour is rated 1

- Yoghurt is rated 1 - This is the only one I tolerate

- Garlic is rated 1

- Chives are rated 1

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Roll up and freeze the flatbreads you will not be eating immediately

🔥 Lovely with macadamia butter & pure honey

🔥 Also lovely with yoghurt, chicken, lettuce and bell pepper/capsicum

Baked apricots

This dish is so very simple but a really lovely dessert. Two out of three of these ramekins are now nestled in my freezer ready to be zapped in the microwave and enjoyed at a later date. There are no amounts or firm timings in this recipe because at the time I made it I didn't realise it would be nice enough to post! If I make it again I will update this at a later date. 

BAKED APRICOTS
Firm apricots
Cloves, ground
Cinnamon, ground
Nutmeg, ground
Soft brown sugar
Macadamias (optional, but adds a lovely crunch)

1. Discard the stones and cut away any overripe areas or bruises from the apricots. Slice and press into a ramekin or small, ovenproof bowl. Add as many as you would like to eat!

2. Sprinkle with cloves (not too much as cloves can be very strong), nutmeg, cinnamon and brown sugar

3. Throw in some macadamias and stir through  

3. Cook in a moderate oven (180°C/350°F) for around 15 minutes or until the top is starting to brown

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Nutmeg is rated 1 

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 If dairy is tolerated, this is really lovely with a dollop of pure cream

🔥 Freeze what you can't eat immediately