I will be sharing the lentil curry recipe on Wednesday. While I wait the lentil to soften, I would start making the dough and start rolling the flat bread using chickpea flour and desiccated coconut for extra flavour
Fluffy and moist with just a hint of chocolate and deep red colouring, this glutenfreered velvet cake with cream cheese frosting is the perfect special treat, especially when topped with vanilla-laced cream cheese frosting
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Add curry paste, undrained Edgell Chickpeas, water and chicken stock powder. Spray a non-stick frying pan with oil and heat, add frozen Birds Eye Chopped Onions, pumpkin and eggplant and cook for 5 minutes stirring occasionally. Stir in coconut flavoured evapourated milk and simmer for a further 1-2 minutes. 500g diced pumpkin. 2 tbs curry paste of your choice. 1 tsp chicken stock powder reduced salt. 165ml reduced fat coconut flavoured evaporated milk*
I remembered seeing a pumpkin muffin recipe a while ago flicking through a free food magazine but couldn't remember what was in it so with what was left over I just had to try and create a yummy, gluten/nut/dairy/crapfree veggie smuggling sweet pumpkin muffin recipe for snack time and also a great one to take for morning tea at kindy
In a food processor, add in all the ingredients and mix until fully combined. ¼ cup oats or breadcrumbs (certified gluten-free if GF is important to you)
I've scoured the inter webs looking for what I see to be good looking recipes - there will always be someone to disagree when it comes to food and nutrition anyhoo, and what you body will want to eat is different to mine, thus options
But I also like to make sure there are some things in the mix which are vegan and gluten-free, and others that are nut free (so far, fortunately, I have not acquired any individual colleagues with more than two of these three requirements)
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