Delicious gluten-free twists on classic family favorites

Delicious gluten-free twists on classic family favoritescredit

For many families, traditional recipes are the cornerstone of mealtime gatherings, passing down cherished flavours from one generation to the next. However, for those who follow a gluten-free diet, whether due to celiac disease, gluten sensitivity or personal preference, enjoying these classic dishes can sometimes be a challenge.

But fear not! With a little creativity and some smart ingredient swaps, you can recreate those beloved family favourites without compromising on taste or texture. Gluten is found in many everyday cereal grains; including wheat, barley and rye. Therefore, most bread and breakfast cereal products are off the menu. But did you know, gluten can also be found hiding in products such as soya sauce, ketchup, lager and even some ice creams?

In this blog post, we’ll explore some mouthwatering gluten-free twists on classic dishes that will keep everyone at the table, regardless of dietary restrictions, delighted and satisfied.

  1. Pizza night

Who doesn’t love pizza night? To make a gluten-free version, start with a cauliflower or almond flour crust. These alternatives not only provide a delicious base but also add a nutritional boost. Top with your favourite sauce, a sprinkle of dairy-free or regular cheese and an array of veggies or meats. Bake until the crust is crispy and the cheese is bubbly, and you have a family-friendly meal that’s sure to become a new favourite tradition.

  1. Comforting mac and cheese

Mac and cheese is the epitome of comfort food. To make a gluten-free version, use gluten-free pasta made from rice, quinoa or legumes. For the sauce, whisk together gluten-free flour or cornflour with milk and cheese until you reach that familiar creamy consistency. Bake it topped with breadcrumbs made from crushed gluten-free crackers or pretzels for a crunchy finish that will have everyone asking for seconds.

  1. Finger-licking fried chicken

The key to a successful gluten-free fried chicken lies in the breading. Traditional recipes call for wheat flour, but there are many pre-made gluten-free flour blends available that work wonderfully for fried chicken and that can achieve a similar, if not better, crunch and taste. These often include a mix of rice flour, potato starch, tapioca starch and xanthan gum, which provide a light and crispy texture.

  1. Perfect pancakes

Your weekend breakfast just got better with fluffy gluten-free pancakes. Use a blend of gluten-free flours such as oat, buckwheat or a pre-made gluten-free flour mix. Add baking powder, a sprinkle of sugar and your wet ingredients to create a batter that yields light and airy pancakes. Top with fresh berries, sliced bananas, maple syrup or a dollop of whipped cream for a breakfast treat that will start your day off just right.

  1. Hearty shepherd’s pie

A hearty shepherd’s pie is the ultimate comfort dish – especially in autumn and winter. Replace traditional flour with a gluten-free thickener like cornstarch or arrowroot powder in your meat filling. Top with creamy mashed potatoes (made with gluten-free broth or milk) and bake until the top is golden and the filling is bubbling. This dish is a fantastic way to enjoy a filling, savoury meal without any gluten.

  1. Crumbly chocolate chip cookies

No round-up of family favourites would be complete without cookies. Swap out the plain white flour for a gluten-free all-purpose blend in your cookie dough. Combine all the usual suspects like sugar, butter, eggs and vanilla, and fold in plenty of dark, milk or white chocolate chips. Bake until they’re just right – crispy on the edges and soft and chewy in the middle. These cookies will disappear as quickly as their traditional counterparts.

Gluten-free conclusion

Transitioning to a gluten-free diet doesn’t mean you have to say goodbye to the flavours and recipes that have brought your family joy over the years. With these delicious gluten-free twists on classic family favourites, you can continue to celebrate mealtime traditions while catering to everyone’s dietary needs. Experiment with different gluten-free ingredients and find the perfect substitutes that work for you and your family. Happy cooking, and may your gluten-free feasts be as memorable as they are delicious!

7 best dairy-free, low-carb dessert recipes

7 best dairy-free, low-carb dessert recipes

The human diet is becoming more and more diverse. Not only are people practising making their own produce, like learning how to grow jalapeños and all kinds of exotic fruits, but they’re also now aligning their diet with cutting out certain foods, such as dairy. If you practice any type of alternative diet, you might have heard of the vegan keto. It’s fairly restrictive and desserts can be hard to find. So today, we’re sharing the best vegan, keto, low-carb dessert recipes that anyone can enjoy, whether you follow this diet or not.

cookie dough bars

1 – No-bake cookie dough bars

This no-bake dessert is gluten-free, vegan-friendly and delicious. Only five ingredients are needed to bake these, with minimal equipment. This recipe uses almond flour, which is a great alternative for those who like to eat low-carb meals. With almond flour, you can make a variety of desserts and snacks, including brownies and cupcakes.

Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

Ingredients:

  • 96g organic almond flour
  • 2 tbsp coconut flour
  • 64g smooth peanut butter
  • 2 tbsp sugar-free maple syrup
  • 43g chocolate chips
  • 85g dark chocolate
  • 2 tbsp unsalted soft peanut butter

Instructions:

  1. Microwave the smooth peanut butter for 30 seconds until runny and set aside.
  2. Add all dry ingredients to a dish and mix: almond flour, coconut flour and chocolate chips.
  3. Mix the cookie dough with the runny peanut butter and pour it into a lined loaf tin, and put it in the freezer while doing the next step.
  4. In a bowl, melt together the dark chocolate and unsalted peanut butter for 30 seconds in a microwave.
  5. Remove the mixture from the freezer.
  6. Drizzle the chocolate and nut butter on top and then freeze for another 15 minutes.
  7. Once set, cut it into eight equal-sized bars.

3 chocolate-covered doughnuts

2 – Vegan keto coffee and cacao doughnuts

These coffee and cacao doughnuts are a yummy post-dinner treat. Or enjoy them for breakfast. They are low-carb and sugar-free, yet deliciously creamy with dark chocolate.

Difficulty: Medium
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6

Ingredients:

  • 118ml vegan milk
  • 1 tsp vanilla extract
  • One brewed espresso
  • 2 tsp liquid sweetener
  • 80ml melted coconut oil
  • 64g almond meal
  • 43g cocoa powder
  • 32g psyllium husk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 150g unsweetened dark chocolate

Instructions:

  1. Pre-heat your oven to 180ºC.
  2. In a medium bowl, combine all wet ingredients: milk, vanilla extract, espresso, liquid sweetener, and coconut oil.
  3. Then, add the dry ingredients to the same bowl: almond meal, cocoa powder, psyllium husk, baking powder, baking soda and salt.
  4. Use coconut oil to oil a doughnut tin empty the mixture into each hole.
  5. Bake for up to 20 minutes (15 minutes minimum).
  6. Allow the doughnuts to cool and melt the dark chocolate in the microwave for up to 2 minutes.
  7. Dip each doughnut into the melted chocolate to finish and serve.

Flourless chocolate cake

3 – Flourless chocolate cake

Flourless desserts are an excellent option for the keto diet. This flourless chocolate cake is rich, dark, and the perfect after-dinner treat.

Difficulty: Easy
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 15

Ingredients:

  • 128g unsweetened dark chocolate
  • 64g dairy-free butter
  • 96g granulated sweetener
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 3 tbsp flax seeds
  • 3 tbsp water
  • 64g cocoa powder
  • 250ml coconut milk
  • 150g dark chocolate chips

Instructions:

  1. Pre-heat the oven to 180ºC and line a cake tin with greased paper.
  2. Melt the chocolate and butter and whisk until thoroughly combined.
  3. Make your vegan eggs by mixing the flaxseed and water. The mixture will take 10 minutes to thicken.
  4. Add the granulated sweetener, vanilla extract, espresso powder and flax eggs to the melted chocolate and butter mixture and combine.
  5. Slowly add the cocoa powder and mix until there are no lumps.
  6. Pour the mix into the tin and cook for 25 to 30 minutes.
  7. Cool the cake on a rack for at least one hour before slicing.

Tip: Serve the cake warm for the most delicious soft flourless cake. Twenty seconds in the microwave is the perfect timing.

3 chocolate cupcakes on a plate

4 – Vegan keto cupcakes

Chocolate cupcakes are always an easy favourite. These cupcakes are a low-carb, refined-sugar-free, and easy option for a vegan bake.

Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12

Ingredients:

  • ½ an avocado, mashed
  • 65ml coconut oil
  • 64g coconut flour
  • 64g cocoa powder
  • 118g granulated sweetener
  • 1 tsp baking soda
  • ½ tsp salt
  • 175ml hot water
  • ½ tbsp coffee granules
  • 64g 90% dark chocolate

Instructions:

  1. Line the cupcake tin with cases and pre-heat the oven to 180ºC.
  2. Cut up the avocado in a cup and mix in the coconut oil until smooth.
  3. Add this and the dry ingredients and mix well: coconut flour, cocoa powder, granulated sweetener, baking soda and salt.
  4. Create an espresso by mixing the coffee granules with hot water and combine this with the cupcake mixture.
  5. Fold in the chocolate in chunks and distribute the mixture between 12 cupcakes cases.
  6. Bake the cupcakes for 25 minutes.
  7. Cool the cupcakes on a cooling rack.

Tip: For extra flavour or texture, top the cupcakes with mashed avocado.

Small bowl of ice cream

5 – Coconut milk ice cream

If a cold dessert is your favourite, this coconut milk ice cream is perfect. The flavour isn’t too sweet, and the ingredients are sugar-free. Vegan ice cream can be challenging to find, so this is an easy, 5-ingredient, low-carb dessert for you to follow at home.

Difficulty: Easy
Prep time: 10 minutes
Cook time: up to 6 hours
Servings: 5

Ingredients:

  • One tin full-fat coconut milk
  • One tin coconut cream
  • 100ml liquid sweetener
  • 1 tbsp vanilla extract
  • ½ tsp salt

Instructions:

  1. Add the coconut milk, liquid sweetener and vanilla extract to a blender and mix until combined.
  2. Follow this by adding the coconut cream and salt and blend further.
  3. Put the mixed ingredients into an ice cream maker and leave it to blend for 40 minutes.
  4. When it reaches a soft-serve ice cream texture, pour the mixture into a tub and freeze for 5 hours.

Tip: Add a few drops of liquid sweetener or more vanilla extract to the mixture before freezing for added sweetness.

Making chocolate ice lollies

6 – Sugar-free chocolate fudge popsicles

For those who love a cold chocolate dessert, these sugar-free popsicles are a great option. For extra crunch or flavour, you can add additional chocolate chips or fudge inside. Great for children and adults alike.

Difficulty: Medium
Prep time: 5 minutes
Cook time: up to 9 hours
Servings: 10

Ingredients:

  • One tin coconut cream
  • 175ml almond milk
  • 3 tbsp unsweetened cocoa powder
  • 220g baking chocolate powder
  • ½ tsp liquid sweetener
  • 1 tsp vanilla extract

Instructions:

  1. Add the coconut cream, almond milk and cocoa powder to a saucepan and heat while mixing.
  2. Slowly add the baking chocolate powder to the saucepan until mix until thoroughly combined.
  3. Take the mixture off of the stove and add the liquid sweetener and vanilla extract.
  4. Pour the mixture into popsicle moulds and freeze for at least 30 minutes.

Slice of lemon pie

7 – Vegan keto lemon cake

Lemon cake is a favourite for spring and summer parties. This recipe results in a soft, zingy and cheerful lemon cake. The ingredients are low-carb and contain no animal-derived ingredients, making it a great one to enjoy for those on a vegan keto diet.

Difficulty: Medium
Prep time: 30 minutes
Cook time: 25 minutes
Servings: 12

Ingredients (for the cake):

  • 236g almond flour
  • 43g coconut flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 125g unsweetened almond milk
  • 4 tbsp flax seed
  • 4 tbsp water
  • 40g granulated sweetener
  • 150ml melted coconut oil
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 3 tbsp of pure lemon juice
  • ½ tbsp of lemon zest

Ingredients (for the topping):

  • 43g dairy-free butter
  • 190g dairy-free cream cheese
  • 250ml liquid sweetener
  • 1 tsp vanilla extract
  • ½ tsp pure lemon extract
  • 1 tsp lemon zest
  • 2 tbsp almond milk
  • A few lemon slices

Instructions:

  1. Line two 8-inch cake trays and pre-heat the oven to 180ºC.
  2. Mix all dry ingredients well in a bowl of choice: almond flour, coconut flour, baking powder, bicarbonate of soda and salt.
  3. Create the vegan eggs by mixing the flaxseed and water in a cup. Let this thicken for 10 minutes.
  4. In a different bowl, stir together the almond milk, flax eggs, coconut oil, granulated sweetener, vanilla extract, lemon extract, lemon juice and lemon zest.
  5. Add all ingredients to the same bowl and mix well to make the lemon loaf mixture.
  6. Pour an equal amount of mixture into each cake tray and bake for 22 minutes each.
  7. Once cooked, allow the lemon cakes to cool whilst making the topping.
  8. Beat the dairy-free butter for 2 minutes, and then add the dairy-free cream cheese. Mix well for a further 3 minutes.
  9. Add the sweetener, vanilla extract, lemon extract, lemon zest, and almond flour to the mixture and beat for a further 2 minutes.
  10. Chill the lemon topping mixture in the fridge for 30 minutes, or until the lemon cake is cool.
  11. Add one cake to a stand and top with a layer of the lemon topping before adding the second cake on top and adding the remaining frosting mixture.
  12. For decoration and an added lemon taste, top the cake with lemon slices before serving.

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Price Points: Veganuary swaps

Veganuary swaps | H is for Home

Have you made any new year’s resolutions? We’re doing Dry January for the 2nd year running. I’ve considered doing Veganuary as well; I’m already a strict vegetarian and was vegan for a number of years. It would be a small change that I don’t think would make a huge difference, in my case.

If you, however, are looking for a month-long shake up of your diet – here are a few Veganuary swaps to your usual staples that you could try to make it easier.

  1. Provamel organic macadamia nut drink: 49p, Star Bargains (rrp £1.75)
    Bake with it, add it to your morning coffee or drink it cold on its own straight from the fridge. Macadamia nuts are a rich source of mono-unsaturated fats, vitamins B1 & B6, manganese, iron and magnesium.
  2. Follow Your Heart vegan egg: £3.99, Holland & Barrett
    Plant-based egg replacer. Gluten-free, nut free, cereal-free. It’s great for cake baking or make it into scrambled egg or omelette dishes.
  3. Chocolate hazelnut spread: £6.00, Hotel Chocolat
    Following a vegan diet doesn’t mean you have to remain sin-free. This is a vegan alternative to Nutella (which contains milk solids). Spread it on bread, pancakes and croissants.

shop Veganuary swaps

Some of the links on our blog are affiliate links. We may receive a small commission - at no cost to you - if you click through and make a purchase.
Prices & links correct at time of publication.

Chocolate hazelnut spread
Chocolate hazelnut spread
£6.00
Follow Your Heart vegan egg
Follow Your Heart vegan egg
£3.99
Provamel organic macadamia nut drink
Provamel organic macadamia nut drink
49p
Chocolate hazelnut spread
Chocolate hazelnut spread
£6.00
Follow Your Heart vegan egg
Follow Your Heart vegan egg
£3.99
Provamel organic macadamia nut drink
Provamel organic macadamia nut drink
49p
Chocolate hazelnut spread
Chocolate hazelnut spread
£6.00
Follow Your Heart vegan egg
Follow Your Heart vegan egg
£3.99
Provamel organic macadamia nut drink
Provamel organic macadamia nut drink
49p
Chocolate hazelnut spread
Chocolate hazelnut spread
£6.00
Follow Your Heart vegan egg
Follow Your Heart vegan egg
£3.99
Provamel organic macadamia nut drink
Provamel organic macadamia nut drink
49p
Chocolate hazelnut spread
Chocolate hazelnut spread
£6.00
Follow Your Heart vegan egg
Follow Your Heart vegan egg
£3.99
Provamel organic macadamia nut drink
Provamel organic macadamia nut drink
49p

Costco now stocks Vegan Protein from Weider

Vegan Protein from Weider available at Costco

I have been a strict vegetarian since 1988 – ever since I left home and began cooking my own meals. During the 90s, for about a decade, I went a step further and became vegan. Even though I used to be a trained chef, and I know a fair bit about nutrition, one of the challenges I encountered following a vegan diet was getting enough protein. In general, animal products such as meat and eggs contain far higher concentrations of protein than vegetable sources.

Shopping basket of fresh fruit and vegetables

Being vegan means that extra care needs to be taken to ensure you achieve and maintain a balanced diet. Protein deficiency can cause serious health problems. Symptoms include muscle wastage, hair loss, flaky skin, brittle nails, decreased immunity and poor concentration, to name just a few.

Vegan Protein from Weider available at Costco

In the past few years, it has become much easier with vegans being better catered to in supermarkets, cafés and restaurants. There is a greater choice of ingredients and ready-made meals. A great example of this is the range of Vegan Protein from Weider which you can purchase at a select number of Costco stores across the UK. Namely, Glasgow, Leeds, Milton Keynes, Coventry and Farnborough.

Rows of vegan muffins

Made from a blend of organic brown rice and peas, Weider Vegan Protein is a high quality, lactose free and gluten free vegan protein product. It is also low in fat, low in sugar and cholesterol free. It is available in half a dozen different flavours; Brownie Chocolate, Vanilla, Iced Cappuccino, Piña Colada, Green Apple and Berry Mix. You can use it to make nutritious shakes, smoothies or frappé. Add a few scoops to your cooking & baking in things like protein bars, pancakes and waffles or delicious cakes, muffins, brownies and flapjacks.

Whether you’re a vegan for health, ethical or religious reasons, Weider Vegan is an excellent source of essential protein.

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