There's no exact measurement for the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what's in season for different colours, flavours, and textures.
There are many restauranteurs completely committed to the free-from trade- so committed that they've gone exclusively free-from; offering their customers everything from gluten free onion rings to sugar-free cheesecake! Read on to find the restaurants that make living with a restricted diet, just that bit easier...
We all know someone who can't eat something. Whether it's that the food 'doesn't agree with them', 'can't stomach it' or 'gives them a headache'; the majority of people know their body. What do we do when someone shares this with us? Do we tell them there is no such thing and ask if they've been tested for an allergy at the doctors?
Whether you're new to being gluten-free or you've been avoiding gluten for years, I'm sure there are times when you feel unsure whether something is safe to eat. I do it too. There are some things I've been doing for a while to make being gluten-free easier though, and it's really helped. I haven't been glutened for months! I'm guessing I've just jinxed myself now though. ;)
We need to acknowledge that coeliac disease is a serious illness; not an intolerance or something that brings you out in a rash. We spend billions of pounds each year funding research, treating and finding ways to support patients for the many illnesses that affect the UK population. Why should coeliacs be any different?
If you are looking for a new way to use up your ripe bananas, trythis Banana Peanut Butter Ice Cream cake. I always have loads of frozen banana chunks in my freezer, whether it's for a smoothie or this delicious cake. The recipe is super simple to make and no one will ever know there are only a few ingredients involved. This recipe really is magical, and healthy too!
The donuts are best served warm straight out of the oven with warm sauce. If you make the day before, just gently reheat in the oven. You can make the salted caramel sauce a day before and keep it in the fridge. The sauce will go hard, so when you melt it over a gentle heat and spoon off any excess oil that appears.