Peppermint creams, easy to make and good as an occasional treat for people with food intolerances
Ingredients
270g of icing sugar (extra if mix too runny)
2 teaspoons of peppermint oil
2 tablespoons of water
Method
Add peppermint, glycerine and water to icing sugar and mix till fully amalgamated.
Roll into a sausage shape and cut into equal parts, roll into a ball then flatten with a fork.
150g Rice Flour
100g Soft Brown Sugar
50g dairy free low-fat margarine
125g pot of dark chocolate soya dessert (made from hulled soya beans)*
2 teaspoons cocoa powder (ensure gluten + Wheat free)
1 tsp of gluten-free baking powder
Crystallised violets.
Weigh all ingredients into a mixing bowl and mix using a hand mixer till the batter is smooth.
Draw heart shapes onto grease-proof paper and shape mixture, makes about 12 biscuits.
Cook for 5 minutes gas mark 170, then add one crystallised violet decoration to each biscuit, cook for further 10 minutes at the same temperature.
Cool and sprinkle with icing sugar
These biscuits are suitable for wheat free, gluten-free, egg free, dairy free.
Suitable for LOFFLEX when chocolate has been introduced with no problems and Low FODMAP – nb contains soya products check for other FODMAP ingredients and use products made from hulled soya beans – do not consume if soya intolerant.
updated 22.11.14
Ground rice pudding Annette Sharp RD
50g Ground rice
25g Sugar
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
Method
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
Serves 4
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
3 peppers
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 Mushroom & Courgette Risotto (serves 1) by Kirrily Gunn RD
1 tsp Rapeseed oil
1 clove of garlic
80g of sliced mushrooms
80g peeled courgette cut into thin strips
80g arborio or risotto rice
300 mls of unsweetened soya milk
1 tsp Tamari (check – wheat and gluten free)
2 tsp chopped fresh parsley leaves
Salt + pepper to taste
Cold water as required (approx 200-300mls)
Method
Cut garlic clove into quarters and fry in oil to flavour it – remove clove quarters when cooked (or use garlic flavoured oil)
Saute the mushrooms and courgette in the flavoured oil
Once the vegetables start to soften add the rice, cooking for 2 minutes until the edges of the rice go translucent
Add tamari, chopped parsley and pepper and stir
Slowly add quantities of the soya milk, stirring continuously adding more milk as required as it is absorbed by the rice
Once all the milk has been used continue the process with cold water until the rice has softened to a risotto consistency (al dente)
Taste and flavour as required with salt, extra pepper, parsley and tamari
Serve hot, topped with dairy free cheese, if desired (check against your suitable ingredient list)
Please note this recipe is not suitable for FODMAPs diet, cook without mushrooms to make it FODMAP free.
Suitable for Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free
Pear and Plum Fairy Cakes by Faye Morton RD
(serves 12)
150g rice flour
75g soft brown sugar
6 tablespoons sunflower oil
3 tablespoons golden syrup
1 1/2 teaspoons of gluten-free baking powder
3/4 teaspoon bicarbonate of soda
60g pears (tinned)
60g plums (stewed)
Method
Pre heat the oven 190 C/gas mark 5
Mix flour with bicarbonate of soda and baking powder
Add sugar and the fruit mix together
Add the oil and golden syrup and beat the ingredients together
Put into silicone or paper cases and bake in the oven for 25 minutes.
Please note Fairy Cakes are not suitable for FODMAPs diets.
Vegetarian, Dairy Free, Milk Free, Gluten & Wheat Free
These recipes were ‘donated’ at a recent recipe drive at the hospital. They are suitable for the LOFFLEX diet for people who have crohns disease and have been previously treated with liquid/elemental diet therapy at the advice of their Consultant. It stands for low fat, low fibre limited exclusion (diet!) The recipes are wheat free, gluten free, egg free, dairy free, so will be fine for lots of other folks too! Will post more later in the week.
Smoked Salmon Risotto – donated by Eimear Bradley SRD
Ingredients – serves 2
70g Smoked salmon
1 Finely chopped pepper
180g Arborio or risotto rice
Black pepper
Salt/Herbs/Water
1/2 Tablespoon of garlic infused or garlic flavoured oil (do not use Garlic!)
Method
1. Fry risotto rice in 1/2 tablespoon of garlic infused oil
2. Make stock with boiling water and seasoning/herbs/small amount of salt
3. Slowly add stock to risotto and stir consistently for 25-30 minutes.
4. Skin peppers (blacken skin over a flame the put warm pepper in a plastic bag, allow to cool and skin will be easy to remove) chop finely, add to risotto during cooking.
5. Flake smoked salmon over the top and serve hot.
Beef Stroganoff with butternut squash (serves 4) – donated by Rachel Sharp SRD
Ingredients
400g beef rump steak, trimmed of fat (and gristle)
1 tbsp dairy free margarine
1 tbsp olive oil
250g mushrooms (without stems)
250g Butternut squash – peeled & chopped
400g white rice
1 tbsp rice or potato starch flour
300 mls boiled water
6 drops of gravy browning (no wheat or additives)
3 tbsp Soya cream
1/4 pack flat leaf parsley
1. Freeze beef (will allow you to slice it thin) and slice thinly, then season
2. Peel, de-seed and chop butternut squash into cubes. Boil for 9 minutes until soft.
3. Boil rice (cover with water just above the level of rice in the pan and simmer till soft)
4. In a large non stick frying pan, melt half the butter with half the oil, increase the heat and sear the beef in batches until browned on both sides. Remove from the heat and set aside. Repeat this process with the mushrooms.
5. Add the remaining butter and oil to the pan and melt. Stir in the rice flour for 1 minute, then gradually stir in the stock (300mls water + gravy browning) cook till thickened, then stir in the soya cream, season to taste and add both the beef and butternut squash, add etra water, if needed.
6. Drain the rice & serve hot with the creamy stroganoff.
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.
Clinical Alimentary 