These are light, fluffy and a real celebration of Autumn. Unlike totally grain-based gluten free cakes, these keep fresh and moist for days (just keep them somewhere cool). I like to use reusable silicon muffin cases for this – muffins come off really cleanly and you are reducing waste as well. I adapted the recipe from one I found on supermummy.com. with a bowl of natural coconut or dairy yoghurt and some berries these would make a good breakfast too. Yummy!
To make this into a breakfast enjoy each muffin with a generus dollop of unsweetened coconut/almond or dairy yoghurt. This gives more protein to keep you fuller longer….
To make 12 x 7cm muffins
1 rounded tbs honey
100g coconut oil (or butter, if you want dairy), melted with the maple syrup/coconut sugar and cooled
3 tbs unsweetened almond milk (or other unsweetened milk).
Level tsp of vanilla powder or extract (not essence, if you want to be gluten-free)
1 heaped tbs coconut sugar (or use 2 scant tbs pure maple syrup)
2 large eggs*
75g buckwheat flour
75g ground almonds
1 level tsp baking soda (also called bread soda)
Generous pinch Himalayan salt For the apple pieces:
2 cooking apples
1 tbs buckwheat flour
½ level tsp Ceylon cinnamon
*If you have any leftover egg whites in your fridge, this is a good place to use them up. Instead of using 2 large eggs, I used two small/medium ones then at the end, with the apple pieces I folded in 2 very stiffly beaten medium egg whites*. The result was fab.
1. Peel core and dice the apples. Toss in a bowl with 1 tbs buckwheat flour and the Ceylon cinnamon until fully coated. Set aside.
2. Preheat oven (fan 180C standard 195)
3. Beat butter/coconut oil, milk, coconut sugar or maple syrup, vanilla and eggs in a bowl until frothy.
4. In a separate bowl whisk buckwheat flour, ground almonds, baking soda and salt together. Add to the liquid mixture and beat until fully amalgamated.
5. Fold the coated apple pieces into the mixture (along with the optional 1-2 stiffly beaten egg whites if you have some hanging around the fridge).
6. Spoon the mixture into 12 x 7cm muffin cases, supported by a muffin tin if you have one (this gives a nice shape to the finished product). If you don’t have a muffin tin, use a baking tray for the muffin cases.
7. Heat your oven to 180C while the muffins rest for a few minutes.
8. Bake 20-25 minutes (mine took 20) until golden on top. They are done when a skewer or toothpick inserted into the centre of a muffin comes out clean.
Why these are better for you:
Buckwheat is eally a seed rather than a grain. It is packed with a polyphenol (natural plant chemical) called rutin. Rutin is a powerhouse for aiding collagen production. Collagen is needed for healthy bones, tendons, ligaments, gut, connective tissue, and for keeping you younger a lot longer. Rutin has recently been on my mind as I implement a programme to heal tendonitis. I had a few minor shoulder injuries a few years back that prevented me moving properly (for 4 years), the tendon got pinched an inflamed. Ouch!!! Nothing like a (lot of) discomfort to refocus the mind on a few forgotten foods.
Sweetened with coconut sugar or maple syrup and containing apple to help feed these good bacteria these are SO much better for you than standard muffins loaded with refned sugar and toxic oils.
Buckwheat is naturally gluten-free. In EVERYBODY (whether gluten-sensitive or “normal”) gluten tears the lining of your small intestine. The damage lasts a minimum of 3 hours in ALL people (recent research has filmed this!). This damage allows bacterial fragments, gut bacteria and undigested food to spill into your bloodstream- putting your immune system into “attack” mode. This is a factor in inflammatory, autoimmune and mental health conditions. Using coconut oil or butter instead of omega 6 oils (like rape, sunflower, for example) means you avoid toxic trans fats produced by heating or refining nut/seed oils like sunflower, vegetable, rapeseed, sesame or peanut. Butter is healthier than damaged polyunsaturated oils.
My friend Gretta shared the recipe for these delicious no-cook treats (from paleogrubs.com) with me. So easy and a real crowd-pleaser. Lovely as a decadent treat with a cup of green tea. Do use soft moist dates, otherwise the mix doesn’t stick together. I’ve left the measurements in cups because it’s quicker to make that way. If you are feeling fancy, use miniature cake/petits fours cases to serve.
As cashews are high in lectins (natural proteins that inhibit digestion) if you have a sensitive gut limit these to one or two and not every day.
1/2 cup (raw) almonds (1 cup is 230ml or a standard mug)
1/2 cup cashews
1½ cup Medjool or other soft moist dates, pitted
Zest and juice of 2 limes (organic if possible)
1/2 cup pure desiccated coconut
1. In a food processor blitz the nuts into small pieces not paste.
2. Add the dates, lime juice, zest. Pulse until the dates are finely chopped and the mix starts to clump.
3. Shape the mixture into 2-3cm balls. Roll in coconut. Store in fridge where they will keep for 4-5 days (if they last that long!)
Why these are better for you
These contain protein and unrefined oils. This prevents sugars in the dates from upsetting blood sugar levels (and potentially mood, energy, and concentration). Because they are made of unrefined ingredients they won’t rob valuable nutrients from your body. BUT think of these as treats, not staples, because dried fruit particularly, and even nuts, are best eaten sparingly. Too much dried fruit upsets the balance of bacteria in your gut and too many nuts give you too much omega 6 oil, and our bodies work best on just a little (about 1 tablespoon of raw nuts/seeds a day gives you plenty of omega 6). Cashews are not the best source of omega 6. They have to be steamed to make them edible so you can never buy raw cashew nuts. Raw nut oils are best. Great for a treat though.
I love this autumnal porridge with apples from the garden (we have a glut right now). Add Ceylon cinnamon, a grated apple and a dessertspoon or two of protein powder and you have a slow-burn meal that takes you through to lunch no problem. I love spices and what they do for your body so if I have time I also put in a pinch of ground cloves – a reminder of my childhood and my mother, who made the best apple tarts, always with a few cloves. Instead of the apple stirred into the porridge you can also top the finished product with a cupful of thawed or fresh mixed berries.
For 1 big eater (if portion size seems too big, reduce oats by 1/3 and protein powder to 1 rounded dsp)
Just under 1/2 mug (about 40g) gluten-free porridge oats or (if you are not gluten-sensitive, normal porridge/jumbo oats/oatmeal)
1 tsp Ceylon (Sri Lankan) cinnamon
1-2 dsp additive-free protein powder (I like a mix of sprouted rice protein and pea protein or Nu Zest brand but for dairy-eaters grass-fed whey protein concentrate like Solgar Vanilla Whey-To-Go is also good and some people prefer it)
1 apple – organic if possible
1 heaped tbs (2 heaped dsp) mixed raw milled seeds (get a blend that includes flax/chia)
Optional: pure stevia drops to sweeten (if you are only just weaning off sugar) or use a little xylitol or erythritol/stevia blend (from health shops)
1.If you think of it the night before, soak your oats in boiling water – cover the oats so you have at least 1.5cm of water on top, they will drink it all up. This reduces the cooking time A LOT and makes them easier to digest. If you forget to soak the oats overnight, just pour on boiling water when you get up.
2.Bring the oats to the boil then simmer until a lot of the grains have broken down.
3. Grate your apple (unless its organic, peel it first) into the porridge, add the cinnamon, protein powder and (if using) your stevia drops/xylitol etc. Give it a good stir. At this point it will probably be too thick so add some boiling water, give it all a good stir and pour into your bowl.
4.Top with the seeds and get stuck in.
Why this is good for you: Oats and apples are a rich source of prebiotic fibre that feeds your good gut bacteria. These bugs are vital for digestive, skin, hormonal and mental health (in fact every aspect of your health). If the apples are not organic they are usually contaminated with agri-chemicals toxic to humans. You can read about contaminants in apples here: https://www.ewg.org/release/apples-top-ewgs-dirty-dozen . Oats are naturally low in gluten (their only gluten being contamination by wheat or barley). Low/no gluten foods are easier to digest. In all grains, beans,and pulses there are problematic proteins called lectins that are reduced by soaking/sprouting. This is why some people tolerate sourdough wheat bread but not other forms of wheat bread. The sourdough fermentation process reduces or lectins, including gluten, by over 99%. Many plants contain lectins – they are the plants defence against being eaten and digested!!
Protein: Adding protein from (seeds, additive-free protein powder) slows your digestion. This gives you a steady feed of energy rather than a quick burst, followed by feeling exhausted, down or hungry. Buy a raw milled seed mix or grind your own blend (flax, pumpkin, sunflower, sesame) using an electric coffee/spice grinder. Keep in an airtight glass jar in the fridge.
Spices: Ceylon/Sri Lanka Cinnamon (but not products labelled simply “cinnamon”) helps balance your blood sugar and is a powerful antioxidant. So if you want to lower inflammation, be a healthy weight, slow the ageing process, balance hormones and maintain a good, stable mood this sort of breakfast is a winner.
There are of course, some people who do much better on a grain-free diet altogether, but this is a more personalised area of nutrition aimed at resolving specific health issues.
I made this for a birthday gathering last week and people LOVED it. It is a baked version of the more oily deep green frittata popular among Persians. There they serve little squares of it with drinks. This quantity makes enough to serve 4 people as part of a mezze meal. Give yourself plenty of time to make it though, it takes a while to process or chop all the herbs. The recipe is from Sabrina Ghayour’s Persiana.
200g flat leaf parsley
200g fresh coriander
40g fresh dill
40g fresh chives
2 bunches spring onions, thinly sliced
3 tbs extra virgin olive oil
2 tsp turmeric powder
8 medium organic eggs
2 tbsp gluten-free flour of your choice (I mix millet, gluten-free oat flour and sorghum or brown rice flour. Or use gluten-free oats blitzed to a flour in your food processor)
2 rounded tbs thick kefir or Greek yoghurt (to thicken your kefir, line a sieve with muslin or a single layer of kitchen paper, strain the kefir, letting the thin whey drain off). If you are very dairy-sensitive you can use natural soya yoghurt instead of Greek yoghurt/kefir (though many dairy-sensitive people can cope with fully fermented home-made kefir because the casein and lactose has been digested by friendly bugs)
3 tsp gluten-free baking powder
½ level tsp Himalayan salt or Atlantic sea salt
freshly ground black pepper
3-4 heaped tbs dried barberries, optional (I buy mine in the Asia Market, Dublin 2)
100g walnut pieces, chopped
Pyrex/ovenproof dish (22x30cm is ideal)
Non-stick baking paper (silicon paper)
1. Preheat the oven to 180C/fan 160C. On a medium heat warm a large cooking pot.
2. Finely chop all the herbs (if using a food processor, do this in 2 batches). Pour the olive oil into the warm pan and sweat the spring onions and herbs for a few minutes, then add the turmeric and stir to mix. Cook for a further 5 mins, then place the herbs on a flat plate and allow to cool.
3. Grease your ovenproof/pyrex dish and line with non-stick baking paper. This makes it easier to remove after everything is cooked.
4. Beat the eggs with the kefir/yoghurt, baking powder, salt, gluten-free flour and about half a level teaspoon of freshly ground black pepper (or to taste).
5. Once the herb mix has cooled so its no longer piping hot, slowly add a couple of spoonfuls at a time to the egg mixture and stir well until all the herb mix is combined. Add in the barberries and walnut and mix well once again.
6. Pour in the egg and herb mixture and bake for 35-40 mins. To check if the frittata is cooked, insert a knife into the centre. If it comes out clear of raw egg, the dish is done. If not, return to the oven for a few minutes. Once cooked, allow to cool, then cut into squares to serve. Enjoy…
Why this is good for you: All herbs and many spices (especially turmeric) have antioxidant properties, helping reduce inflammation and keep you looking and feeling younger longer. Most herbs and spices have a selective action on your gut bacteria – fostering the helpful bacteria and helping reduce numbers of pathogens (disease-causing ones). Coriander also helps chelate (bind) the toxic metal mercury. If you have mercury dental fillings you are ingesting a significant dose every single time you eat. when coriander is in your gut at the same time it latches on to the mercury and escorts it safely out via your bowel. Onion family veggies also feed good bacteria which are needed for ALL aspects of your health. Green plant foods are rich in magnesium needed for detoxification of the many toxins our body needs to process every day. Magnesium is essential for keeping us calm and happy.
This is a lovely on a summer’s day – especially as we’re getting some decent sun here in Ireland this year. The photo doesn’t do it justice – it’s day-glo green! If you have young children and a spiralizer they will really enjoy helping make the courgetti. Otherwise just buy spiralized courgettes or at a push, take a grater and grate the courgettes lenghtwise to get very long strings. To make this a complete meal just add some protein – maybe some leftover cooked chicken, or some prawns tossed in a hot pan with a little coconut oil and a chopped red chilli until cooked. The recipe is by food blogger Aoife Howard.
To serve 3
1 tsp garlic (1 big clove) crushed
1 large bunch fresh basil, destalked (reserve a few leaves for serving)
Juice 1/2 lemon
1/2 a ripe avocado
1 tbs extra virgin olive oil
Water
5 stalks of kale, washed, destalked and roughly chopped
Himalayan salt, sea salt and black pepper
1-2 courgettes per person, spiralized
1. Food processor method: combine avocado, lemon juice, basil, olive oil and kale. Pulse the mix, gradually adding the water one tablespoon at a time until smooth Blender method: liquidize the garlic, basil, lemon juice, avocado and oil with a couple of tablespoons of water til smooth. With the motor running add the kale gradually, dropping in a few bits at a time. Blitz till everything is a vibrant, smooth green sauce. You might need to add a few more tablespoons of water to get the right consistency to coat your courgetti.
2. Add the salt and pepper to taste.
3. The courgetti can be eaten raw but if you prefer, gently warm through on a frying pan (ideally ceramic*) for 1-2 minutes until tender. If you don’t have a ceramic pan, you’ll need to put the merest smear of olive oil on your pan to stop the courgetti sticking.
4. Drizzle the pesto over the courgetti and toss well. serve topped with your choice of protein and garnish with a few torn up basil leaves.
* Why use a ceramic pan? These are pans that have a great non-stick surface but don’t add toxic teflon to your food every time you cook. Teflon is the black coating on non-stick cookware. The next best thing to a ceramic pan would be stainless steel or even cast iron.
Why this is good for you: Raw food contains enzymes which help digestion. It also retains more vitamins (C and B vitamins) than cooked food. Green foods are rich in magnesium which helps us unwind mentally and physically and is also crucial for our immune systems. Basil, garlic and extra virgin olive oil help reduce numbers of toxic micro organisms in your gut. For optimum vitality long-term we all need to eat at least half our lunch AND dinner as non-starchy veggies like greens and salad vegetables.
These are amazing for people who like really posh chocolate with gorgeous flavours. I have adapted Anna Jones recipe (from her book The Modern Cook’s Year) by using coconut sugar instead of standard brown sugar. It gives a gorgeous very slight crunch to the truffles. Keep them in the fridge until serving though, otherwise they melt.
This mix makes a lot (I got around 40), and will keep you in truffles for a couple of weeks.
For the flavouring, I used ground cardamom (1 teaspoon) and the rind of 1 organic orange which turned out gorgeously. I found the crushed rose petal topping looked spectacular and everyone wanted to eat those ones.
60g coconut oil, plus extra to grease
30g coconut sugar (gives a lovely crunch)
200g no-added sugar nut butter at room temperature (raw nut butter is healthiest)
200g dark chocolate (minimum 70% cocoa solids, I used 81% for a less sweet truffle)
Seeds from 1 vanilla pod or ¾ level teaspoon vanilla powder or vanilla extract
2 big pinches of Himalayan salt
20 x 20cm brownie tin (with removable base. If you have to use a normal tin then I suggest lining it with silicon baking parchment so its easier to remove from the tin)
Additional flavours (optional)
Zest of 1 unwaxed/organic orange, lemon or lime
Smoked sea salt
Seeds of 3 cardamom pods, crushed (or use ¾ teaspoon ground cardamom)
½ teaspoon ground Ceylon cinnamon
To coat
50g raw cocoa or cocoa powder
Pistachios, almonds, finely chopped
Candied ginger, finely chopped
Grated dark chocolate
Dried rose petals, crushed
1. Grease a 20cmx20cm square brownie tin with coconut oil.
2. Heat the coconut oil and sugar in a saucepan on a low heat until the oil has melted (the coconut sugar won’t really melt, I find).
3. Take the pan off the heat and add chocolate, nut butter, vanilla, salt and stir till melted. Then add the whatever flavourings you are using.
4. Pour the mix into the tin and chill for around 2 hours until set solid.
5. Turn the truffle slab out onto a cool work surface and cut into squares (mine were nearly 2cm) then gently dip each truffle in its coating to cover. I found I got half of them done then had to put everything in the fridge to harden up again is it was all starting to melt.
The truffles will keep in the fridge for up to 2 weeks in a sealed container. If you want to keep them cool when serving, place on a chilled plate in the fridge until just ready to serve.
Why these are better for you Although these contain cocoa (a stimulant) and a small amount of sugar (coconut and the normal sugar in the chocolate) they also contain some protein (from nut butter). That means they don’t upset your blood sugar and cause massive inflammation the way normal chocolates do. Coconut sugar also has a lower glycaemic load than normal sugar (doesn’t pump up blood sugar quite as much as traditional sugar AND contains more minerals). All sweet foods are still high carbohydrate though so these chocs are intended as a treat rather than a staple. Vanilla, cinnamon, cardamom, cocoa and organic citrus zest are antioxidant and anti-inflammatory – good if you want to look better and be more well for longer. Coconut oil is easier to digest than all other fats as its absorbed in a different way in your gut. It contains medium chain triglycerides which are used directly for energy by your brain.
This is gorgeous. The tomatoes and apples perfectly balance the earthy flavour of yellow split peas. Like all beans and pulses this is more digestible and cooks faster if you soak the split peas overnight in clean cold water to about twice their depth in a saucepan or bowl. This is even better the next day and freezes really well.
For 2 people with 1 serving of leftovers
160g/1 mug dried yellow split peas
1/2 level tsp ground turmeric to add to the cooking water
1 tbs ghee or virgin coconut oil
1 heaped tsp cumin seeds
1 medium onion, finely chopped
1 gently rounded tsp garam masala (available in Asian stores)
1/2 level tsp ground red chilli
1/2 level tsp ground turmeric
400g chopped tomatoes, ideally fresh but canned will do
160g cooking apples, peeled, cored and chopped into 1cm pieces
Garnish:
2 tbs chopped fresh coriander
1. If using dried split peas: Place the peas with 800ml clean water and the 1/2 tsp turmeric in a heavy-based saucepan and bring to the boil over a medium heat. Skim off any foam. Reduce heat to medium, cover and cook for 25 minutes until tender.
If using soaked split peas: discard the soak water, place the peas and the half teaspoon turmeric in a saucepan with enough clean water to cover by about 2cm. Boil for a few minutes, skimming off any foam before turning down the heat to medium, cover and cook till tender for between 15 and 20 minutes. SOAKED SPLIT PEAS ARE BETTER IF YOU HAVE A SENSITIVE GUT.
2. Meanwhile heat the ghee or coconut oil in a heavy-based pan on a medium heat, add 1 dsp water along with the onions and cover with a lid. Sweat, stirring occasionally, until the onions are translucent. If its drying out too much before the onions are done, add a little more water to keep it steam-frying rather than browning or burning.
3. Stir in the rounded tsp of garam masala, 1/2 tsp of chilli and 1/2 tsp turmeric. Cook for a minutes, stirring and then add the tomatoes and the apple.
4. cook for about 25 minutes until most of the liquid has been absorbed, the apples are soft and the tomatoes have broken down.
5. Add the cooked split peas and simmer for a few minutes.
6. Garnish with the chopped coriander.
Serve with:
Steamed greens (e.g. broccoli, green/runner beans, cabbage, sprouts, pak choi) plus one of the following:
Cauliflower rice https://www.annacollins.ie/cauliflower-rice/
Indian spiced squash https://www.annacollins.ie/?s=indian+spiced+squash
Not for SC diet: Brown rice or quinoa
Why this is good for youThis has a range of fibres that feed different categories of good gut bacteria, all of which you need to remain well. Pectin from the cooking apples, inulin from the onions, soluble fibre from the split peas all feed good bacteria. Cumin and garam masala have a suppressing effect on “bad”, pro-inflammatory bacteria in your gut. I always recommend a wide variety of plant types and herbs and spices to people who want to optimise their health and get digestive, bowel or autoimmune issues into remission. And guess what – stewed cooking apple in this recipe helps lower bowel inflammation too.
Made these a few weeks ago and thought I’d better get them up here in time for Pancake Tuesday. They are thicker than normal pancakes and really light. I love to eat them for a weekend breakfast with a dairy-free coconut yoghurt and lots of thawed mixed berries. Mix a few drops of pure stevia with yoghurt or berries if you like them sweeter. Being a bit greedy, I made double quantity here but it was too much. The coconut flour and eggs make these protein rich to give you slow burn energy.
For 4 pancakes to serve 4
(with a generous serving of berries and maybe some coconut yoghurt)
45g coconut flour
1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract (if you are gluten-sensitive avoid vanilla essence)
1 medium banana (with spots if you are on SC diet)
6 medium eggs
1/2 level teaspoon Ceylon cinnamon
Blitz everything except the coconut flour in a blender until mixed up and no lumps.
Add the coconut flour, blitz till mixed.
Heat frying pan on medium heat, add a little coconut oil. Use 1/4 of the batter for each of the pancakes.
Serve with the yoghurt and berries.Variation: This is also lovely with apple stewed with Ceylon cinnamon.
I was in a hurry last week and came up with this. Its super-fast on a weekday, provided you’ve already made up the Cajun spice mix (which only takes a couple of minutes). I’ve posted this mix already on the blog but its so good it deserves a reminder. I use it (when I remember) for grilling chicken fillets, salmon darnes and sometimes lamb chops. Rub the fish/meat with lemon juice first so the spice blend sticks on.
For 2:
2 hake fillets or darnes, about 160g each
Smoked paprika
Large bag of black kale (Cavolo nero) or curly kale
Sundried tomato paste, dairy-free red pesto (or if you are not dairy-free or on SC diet any good quality tomato pesto will do)
Fresh lemon juice (you will need about a teaspoon for the fish)
Extra virgin olive oil
Cajun spice mix:
You will need tinfoil and a roasting tin or dish
For the Cajun spice mix (store in an airtight glass jar away from heat and light)
½ level tsp chilli powder (omit or just use a pinch if you don’t like much heat)
1 level tsp Himalayan (pink) salt
½ tsp cayenne pepper
2 rounded tsp dried thyme
1 tbs each of:
Coarsely ground black pepper
Dried basil
Dried oregano
Ground coriander
Optional extra:
Cauliflower mash (see post) to serve
1. Turn on the oven to 200C.
2. Prepare the kale – wash, destalk and slice thinly. Boil your kettle and put the kale in your steamer over at least 2cm of boiling water. It can take quite a while to become tender.
3. While the kale is steaming, put the fish skin side down in an roasting dish with deep sides, rub the fish fillets with some lemon juice. Sprinkle Cajun mix and a good pinch of smoked paprika on each fillet until well coated.
4. Cover with tinfoil and give it 10 minutes in the preheated oven. After 10 minutes, test with a skewer to see if it is tender (this depends on the thickness of the fish). If not, give it another 5 minutes, covered again with the foil to stop the fish drying out.
5. Meanwhile, warm a vegetable dish for the kale. Into the dish put a generous heaped teaspoon of the pesto or paste, a dessertspoon of extra virgin olive oil and a good twist of black pepper if you have some. As soon as the kale is done to your liking toss with the pesto/paste to coat and keep warm.
6. Serve the fish on top of a pile of kale.
Optional extras:
Cauliflower mash (see blog post). This freezes well. I like to make a big batch then freeze leftovers in single portions. Reheat in a saucepan, stirring from time to time.
Why this is good for you Herbs and spices are a powerhouse of vitality-boosting qualities. They protect the food during cooking from generating toxic inflammatory compounds (e.g. amines) while also protecting ourselves and our brains from accelerated ageing. Herbs and spices have hundreds of times stronger antioxidant properties than fruit and veg, weight for weight. Kale is a dark green leafy veg so its rich in magnesium and folic acid. We need both of these for making us more resilient to stress as well as for a healthy digestive system and good skin.
This is a very traditional-tasting, rich, dark pudding. Yummy! Its more intense than my normal gluten-free pud (a light, cakey version) which is also posted on this blog. The recipe is adapted from Jamie Oliver’s gluten-free pud recipe – I removed refined sugar/golden syrup and added blackstrap molasses and low GI xylitol/coconut sugar which are healthier. Thanks Jamie! I made 2 puds from this, one in a 1 litre bowl, that would give about 6 servings, and another small one that gives 4 modest servings.
You can make this pudding well ahead of time. In fact, 25 November is Stir-Up Sunday, the traditional day to make Christmas puddings. Soak the fruit the day BEFORE you want to cook the puds. Using dried fruit free from sulphur dioxide (used to preserve colour) is preferable as it can cause digestive symptoms and headaches in susceptible people.
If you can at all, use metal or ceramic pudding bowls. Cooking puds in plastic means toxic bisphenol A (BPA) residues leech into the food – mot something you want if you care about your health. If you havn’t wrapped a pud for steaming before you will see instructions here https://www.caseys.kitchen/2016/08/28/how-to-wrap-a-pudding-for-steaming/
100 g currants
150 g raisins
110 g dried sour cherries (from health stores. dried cranberries would do instead)
50g chopped dates
1 organic lime, the grated zest and juice of
½ an organic orange , the grated zest and juice of
50g mixed peel
75 ml tea, cooled (I use 1 tbs grated ginger root with a rooibosch teabag for extra flavour but you can just use normal tea if you want. If using ginger, strain out before using the tea)
Level teaspoon mixed spice
½ level tsp ground cinnamon
½ level tsp grated nutmeg
2½ tbs (40 ml) brandy
40g xylitol (or 40g coconut sugar which gives a nice caramel flavour)
1 level tbs blackstrap molasses
1 medium or large cooking apple,peeled and grated
50g roughly chopped almonds (sometimes I use flaked to save time)
25g rice flour
25 g cornflour
110g fresh gluten-free breadcrumbs (M&S now do a round GF loaf that’s slightly better quality than most GF sliced pan breads. If you are OK with dairy products you can also use Kelkin white sourdough gluten free bread which is free of industrial emulsifiers))
1 rounded tsp gluten-free baking powder
110g gluten-free suet (available online or see below for how to make it). You can substitute butter or coconut oil but these melt quickly and do tend to boil out of the pudding but if you are dairy-sensitive and want to avoid animal products or dairy…)
2 large free-range eggs , beaten (if your eggs are medium, add an extra egg)
1 large free-range egg yolk , beaten
Butter, coconut or light olive oil to grease
In a large bowl combine the dried fruits, zests and mixed peel, then add the citrus juice, cold tea, spices and brandy, and leave overnight for the flavours to develop.
The following day, add the coconut sugar, xylitol or coconut sugar, blackstrap molasses, apple and almonds.
In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, coconut oil or suet and a pinch of salt. Add in the beaten eggs until you have a smooth mix, then stir into the fruit.
Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string. Or use a 1 litre and a smaller pudding bowl to make 2 puds.
Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours (yes, 8!). According to Delia Smith DO NOT open the lids during the first half hour of steaming or you will prevent the puds from rising properly.
According to Delia you should then allow the puds to get completely cold before removing the tinfoil and paper and replacing with fresh ones, again tied with string for easy manoevering on Christmas day.
On Christmas Day: Fill a saucepan quite full with boiling water, put on the heat and when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the pudding in the steamer, cover and leave to steam for 2 hrs 15 mins. You’ll need to check the water from time to time and maybe top it up a bit. When you are ready to serve the pudding, remove from the steamer and take off the wrapping. Slide a palette knife all round the pud and turn out onto a warmed plate. Place a suitable sized sprig of holly on top.
How to make suet
I had my first experiment with this in 2020 because there was only one online supplier and I was tired of buying online. Suet is made by grating or extruding leaf lard (pure, raw beef/pork fat) and then tossing it in some flour to keep it from clumping. Its best not to use lamb fat because its got a very strong flavour. Get a good butcher to save pork/beef fat for you and ask for at least double what you need because you will want to discard any pink bits. I give the pink bits to the birds who are desperate for extra calories at this time of year.
Instructions: freeze your suet, then pick through and remove any pink bits. Grate as much as you need for the recipe then toss in a teaspoon or two of gluten-free flour (rice flour will do). This can be made ahead of time and stored in the fridge. It will keep for ages.
Why this is (somewhat) better for you: Gluten has a temporary damaging effect on your small intestine even when you are not gluten-sensitive or coeliac. Gluten causes the tight junctions between absorptive cells to become unstuck for several hours. This means that undigested food particles, gut bacteria and other debris can enter your bloodstream unchecked (this is called increased intestinal permeability). This can cause symptoms as diverse as joint pain, mood problems, headaches and tiredness to name but a few. Because it inflames you this lowers your ability to fight viral and other infections.
This recipe avoids using highly refined sugars, which is good news if you want to avoid sabotaging energy levels, skin and digestive health. Blackstrap molasses is rich in chromium and iron needed for energy and metabolising the sugar. Getting the unsweetened sour cherries gives a lovely tang but also avoids the added sugars in glace fruit (including dried cranberries). The recipe still contains corn flour, which is a refined product though, and the large amount of dried fruits means Xmas pud is high in natural sugars and so is not a vitality-boosting food. Still though, sometimes, who cares…..
