Another AGM and slaw salad

I am preparing for another IBS Network AGM tomorrow, I can’t believe its three years since I attended the first one – we have achieved lots of things since then, the Self Care Plan and now free access to all, new website, two Wellbeing days and lots of meetings. Now for the next 12 months!

Slaw salad
½ courgette
1 carrot
1 bag of rocket
1 bag of radish
2 tablespoons of light mayonnaise
3 dessert spoons of pine nuts
Salt & pepper

Method
Grate carrot, radish and courgette and squeeze out any excess water.
Mix the mayonnaise with the carrot, radish, courgette, pine nuts, rocket and add salt + pepper to taste.

Simple!

This recipe was made originally with buckwheat but large amounts of this grain can be problematic for the Low FODMAP diet. The best advice is to use a good variety of grains in the diet so you are not relying on one type. Updated 22.11.14

Blooming blinis this should be a good holiday!

This recipe is really easy to make and is gluten-free and low lactose. You shouldn’t need to buy these, the recipe makes about 30. A great treat for Christmas eve parties to have with a glass of wine to toast to the season.

Ingredients

300g Buckwheat flour

1 teaspoon of dried yeast

2 eggs

3/4 pint of lactose free milk

Salt + pepper

Method

Remove the eggs from the fridge and leave to warm to room temperature. Heat the milk till luke warm (body temperature.) Weigh out the flour and add the eggs, milk, yeast salt and pepper. Mix well, heat a frying pan and using spray oil to fry, drop some of the mixture into the pan and leave to cook, you should see small bubbles forming on the surface of the blini. Turn over and cook through.

Serve with smoked salmon and dairy free cream cheese and a glass of chilled white wine. Cheers!

 

If you are following the Low FODMAP diet this recipe works just as well with gluten free self raising flour.

Contamination free Buckwheat four (Gluten Free) can be sourced from Infinity Food Organics and was purchased for this recipe.

Buckwheat blueberry pancakes with maple syrup

Don’t be mistaken – buckwheat is not wheat, it is related to rhubarb and is therefore suitable for a gluten-free , low lactose, wheat free diet. Buckwheat is used widely in Europe and makes the most wonderful pancakes, hence the following recipe. I also find that blueberries make a very tasty addition to pancakes, cakes and biscuits. So an occasional treat for a special breakfast – these pancakes won’t be around for long!

DSC00595Ingredients

2 eggs

175g Wholegrain buckwheat flour

1 teaspoon of bicarbonate of soda

2 teaspoons of cream of tartar

300ml of lactose free milk (or other dairy free alternative)

200g fresh blueberries

2 tablespoons of castor sugar

salt

spray oil to fry

maple syrup to serve

Method

Mix together eggs and milk.

Weigh out buckwheat flour, bicarbonate of soda, cream of tartar and salt. Mix together and add to the milk & egg mixture and mix well.

Add blueberries and mix well.

Spray oil into a non stick frying pan and drop some of the mix into the pan and turn when the base is cooked. Remove from the pan and place in an oven at gas mark 5 till cooked through.

Serve whilst still warm with maple syrup.

The pancakes are not too sweet but are obviously sweet when the syrup is poured over!

**Please be careful and DO NOT try to eat these when hot from the oven – the blueberries get very hot and will burst and leak hot juice if eaten too soon** Also buckwheat has been the cause of some allergic reactions, so if you have not eaten it before just try a little to start with.

Updated 22.11.14