Ground rice pudding Annette Sharp RD
50g Ground rice
600ml rice milk (plain or vanilla – try to get one with added calcium)
1 tsp vanilla extract (optional)
Flavouring tinned pears, pineapple juice honey/cinnamon/cardamom to taste
Place ground rice, sugar and milk in a small non stick saucepan and whisk until smooth. Gently bring to the boil, stirring whilst cooking – the mixture should quickly thicken into a custard consistency.Continue to simmer over a very low heat for 5-6 minutes, stirring occasionally. Transfer to a bowl, cover and leave to cool of can be eaten whilst warm. Can blend cold pudding to achieve a very smooth consistency.
Rice Flour Pancakes
1/2 cup of rice flour
300mls of milk
2 tbsp caster sugar
oil for frying
Whisk ingredients together and fry small pancakes (approx 2 inch in diameter) in a small amount of oil until dark golden, serve with jam made from allowed fruit or honey. Alternatively omit the sugar and add herbs and serve with meat or fish from allowed list.
Chicken Noodle Stir Fry My Le Lac RD
100g Chicken Breast
50g Courgette (skinned and sliced thinly)
50g Mushrooms (chopped)
Dried Rice Noodles
1 tbsp Vinegar
1 tsp sunflower oil/olive oil
Salt to taste
NB this counts as one portion of vegetables
Bring a pan of water to boil, place noodles in the pan
Cook the noodles till softened, drain and rinse in cold water to prevent them sticking together
In a non stick pan heat the oil, add the chicken
When the chicken has browned add the courgettes and mushrooms
When the vegetables have cooked add the noodles and stir fry, them add the vinegar, salt to taste and serve.
Moroccan Lamb Tangine Layla Brown RD
2 tsp black pepper
11/2 tsp paprika
11/2 tsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1x shoulder of lamb, trimmed and cut into 5cm/2 inch chunks
2 large carrots, peeled and grated
2 tbsp of garlic infused oil
115g canned apricots
55g stewed plums
1 tsp powdered saffron
brown rice miso
1 tbsp clear honey
2 tbsp coriander
2 tbsp flat leaf parsley
Place the black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with the spice mix. Cover and leave overnight in the fridge.
Preheat the oven to 150C/300F/gas 2
Cut the remaining food into small pieces/chunks and place in a slow cook oven or casserole dish along with the other ingredients and brown rice miso, water and cook for approx 21/2 hours till meat is very tender.
Place in a serving dish with fresh herbs.
Serve with boiled rice.
Please note: Everyone’s dietary tolerance of foods, with crohns disease, is individual. If you suspect you have problems with these ingredients please check with your dietitian if the ingredient is OK for you, before trying the recipe. The recipes are designed for stage 1 of the LOFFLEX diet, but occasionally people can have reactions to foods in stage 1, so it is very important to keep in touch with your dietitian, when following the treatment.
- LOFFLEX recipes (clinicalalimentary.wordpress.com)
- LOFFLEX Recipes – second edition (recipes are Dairy Free, Milk Free, Gluten & Wheat Free) (clinicalalimentary.wordpress.com)
- Ginger and Caramel Buns (clinicalalimentary.wordpress.com)