Our best ever gluten-free gingerbread! This recipe creates soft and chewy gingerbread which do not crumble or fall apart.
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Gluten-free Christmas Gingerbread
The recipe uses Bob's Red Mill All Purpose Baking Flour, a blend of garbanzo bean (chickpea) flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. We added xanthan gum to help create rise and an authentic texture.
Ingredients
- 350 g Bob's Red Mill All Purpose flour
- 1 tsp Xanthan Gum
- 1 tsp bicarb soda
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 175 g soft brown sugar
- 5 tbsp golden syrup
- 1 Egg
- 100 g dairy free spread
- Icing sugar
- Decorations of your choice
Ingredients
- 350 g Bob's Red Mill All Purpose flour
- 1 tsp Xanthan Gum
- 1 tsp bicarb soda
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 175 g soft brown sugar
- 5 tbsp golden syrup
- 1 Egg
- 100 g dairy free spread
- Icing sugar
- Decorations of your choice
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Instructions
Mix the flour, xanthan gum, bicarb, ginger and cinnamon in a bowl.
Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
Add the soft brown sugar (making sure any lumps are broken up). Mix in the golden syrup and egg until the mixture forms a dough - add a little water if needed.
Knead the dough lightly on a flour dusted surface into a ball.
Wrap in clingfilm and refrigerate for 15 minutes.
Roll out to a thickness of 5mm (between two sheets of cling film is easiest!)
Cut into shapes, transfer to a lined baking tray, bake for 10-12 minutes until golden in colour.
Allow to cool and decorate as you wish!
Recipe Notes
We experimented by decorating them with healthy alternatives to sweets. We chose dried apricots, sultanas and cranberries alongside toasted, flaked almonds. They give a more grown up and natural look and taste great.
Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.
We used this recipe from Rachel Roddy as our inspiration.
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Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Ingredients
- 110 g Le Veneziane Ditalini Pasta
- 250 g Tinned borlotti beans
- 3 tbsp Extra virgin olive oil we used garlic infused oil
- 2 Sprigs Fresh rosemary
- 300 g Fresh tomatoes
- Salt and black pepper to taste
- 110 g Le Veneziane Ditalini Pasta
Ingredients
- 110 g Le Veneziane Ditalini Pasta
- 250 g Tinned borlotti beans
- 3 tbsp Extra virgin olive oil we used garlic infused oil
- 2 Sprigs Fresh rosemary
- 300 g Fresh tomatoes
- Salt and black pepper to taste
- 110 g Le Veneziane Ditalini Pasta
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Instructions
Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
Fry the rosemary, gently, in the olive oil until fragrant.
Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
Add the beans and a ladle of water, continue to cook for 10 minutes.
Blend half the soup with a hand-held blender.
Add 2-3 more ladles of water, and the pasta, cook until al dente.
Serve with a drizzle of olive oil and some parmesan shavings.
These healthy flapjacks are perfect to make with, and nourish, little ones. Replacing refined sugar with natural fruit sugar and nut butter, they are packed with good nutrients. Made using wholegrain oats from Bob’s Red Mill, a firmly family oriented company, for a recipe to enjoy for years to come!
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Healthy Family Flapjacks
Ingredients
- 50 g dairy free butter plus extra for greasing
- 2 tbsp Almond butter
- 3 tbsp honey
- 2 medium ripe bananas mashed
- 1 medium apple grated
- 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
- 85 g dried apricot chopped
- 100 g raisins
- 100 ml apple juice
Ingredients
- 50 g dairy free butter plus extra for greasing
- 2 tbsp Almond butter
- 3 tbsp honey
- 2 medium ripe bananas mashed
- 1 medium apple grated
- 250 g rolled oats we used Bob's Red Mill Quick Cook Oats
- 85 g dried apricot chopped
- 100 g raisins
- 100 ml apple juice
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Instructions
Heat oven to 160C. Grease a 20cm square tin. Prepare the ingredients.
Heat the dairy free butter, almond butter and honey in a small pan until melted. Mash the banana, add the grated apple and 100ml apple juice, mix to combine with the butter mixture.
Tip the oats and dried fruit into a large bowl. Pour in the combined banana and apple mixture and stir until everything is well combined.
Tip into the tin and press with a spoon to compact the mixture.
Bake for 45 mins until golden. Once cooled, slice into bars.
The colder weather made us crave comfort food with earthy flavours.
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Baked Camembert, Mushroom & Spinach Gnocchi
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
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Instructions
Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
Wait 15 minutes (maybe have a cup of tea)
Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
In the gnocchi pan stir in two handfuls of baby spinach until wilted
Add the mushrooms and scoop the inside of the camembert, stir well
Serve immediately, perfect with a dry white wine
Think of it as a saintly version of Pecan Pie!
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Pecan Maple Overnight Oats
Bob's Red Mill rolled oats are seriously jumbo! They make the best overnight oats - soaked until soft, low GI, high Fibre, delicious!
Ingredients
- 4 tbsp Bob's Red Mill Rolled Oats
- 1 Handful Organic Raisins
- 10 Large Pecans
- 1 tsp Ground Cinnamon
- 2 tbsp Best quality Maple Syrup
- 4 tbsp Greek Yogurt or dairy free alternative
- 50 ml milk or dairy free alternative
Ingredients
- 4 tbsp Bob's Red Mill Rolled Oats
- 1 Handful Organic Raisins
- 10 Large Pecans
- 1 tsp Ground Cinnamon
- 2 tbsp Best quality Maple Syrup
- 4 tbsp Greek Yogurt or dairy free alternative
- 50 ml milk or dairy free alternative
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Instructions
Layer the oats, raisins, pecans, pour in the milk, then spoon on the yogurt and top with maple syrup. Leave overnight in the fridge.
