Tag Archives: gluten

Does This Not Look Delicious

CARROT AND WALNUT CAKE (GLUTEN FREE – VEGAN)

For Me I am not a vegan or have a problem with gluten so if I did not have some of the ingredients I would use what ever is in the cupboard.

SERVES: 8–12. You can also use non-gluten free ingredients if you prefer.

Ingredients 

vegan and gluten-free margarine, for greasing

225 g/8 oz gluten-free self-raising flour

2 tsp gluten-free baking powder

115 g/4 oz brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

85 g/3 oz walnuts, roughly chopped

225 g/8 oz carrots, grated

125 ml/4 fl oz maple syrup

125 ml/4 fl oz rapeseed oil

115 g/4 oz vegan and gluten-free cream cheese

55 g/2 oz vegan and gluten-free margarine

225 g/8 oz vegan and gluten-free icing sugar

Method

1) Preheat the oven to 160°C/325°F/Gas Mark 3. Grease an 18-cm/7-inch round, loose-based cake tin and line with baking paper.

2) Sift the flour and baking powder into a large mixing bowl. Stir in the sugar, cinnamon, nutmeg and walnuts and mix well.

3) Stir the carrots into the dry ingredients, along with the maple syrup and rapeseed oil, and mix well.

4) Spoon the mixture into the prepared cake tin, smooth the top with a rubber spatula and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to firm up for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.

5) To make the frosting, beat the cream cheese, margarine and icing sugar together until smooth. Spread the filling generously on the top of the cake, and on the sides too if you like. Leave to set before serving.

Recipe from Vegan & Gluten-Free Baking part of Parragon’s range of Love Food cookbooks. www.parragon.com/lovefood 

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Did You Know – 03/27/2017

1. Hookworm larvae are to be injected into coeliacs in bid to treat gluten intolerance

James Cook University Australia, doctors John Croese and Paul Giacomin hope to find a drug derived from the parasites to treat gluten intolerance.
The larvae are put under a bandage, they burrow into the patients’ skin to make their way into their intestines.Hookworms do not breed within the human body so there is no chance of the parasite multiplying to dangerous numbers.
Results: Some Participant in the trial ate pizza for the first time in 15 years.
The future of worm therapy is likely to involve the manufacture of synthetic versions of these worm proteins in the laboratory in the hope that eventually they could become a pill-based medication to treat a variety of inflammatory diseases, including coeliac disease.

Source: For more interesting information on this research

2. That you can grow roses from cuttingsSimply cut healthy stems, place them in large potatoes, and them bury them 3-4 inches deep in a healthy soil mixture of peet moss and top soil. The potatoes keep the stems moist and help develop the root systems. It’s a perfectly simple way to multiply your rose garden without spending lots of time and money.

3. How Margarine is made? –

 

4. Brunch?

5. About Tap water v’s Bottled water.

 

Of course Kangen water is your best bet when consuming water. No plastic and no chemicals.

 

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Gluten Free Pasta Salad

I have been inclined towards eating Gluten Free Food lately . I am not fanatical about it I just seem to feel better after eating gluten free bread than wheat bread. So I eat gluten free when I find the palatable stuff. Some of it, I deem not fit to eat by any means. I believe all food should be enjoyable even if some of it is not healthy. Everything in moderation is my moto.
Enjoy!

ginger-pasta-salad-410x290

GF Ginger Pasta Salad
Serves 4

1 lb. gluten-free pasta
1/2 cup almond milk
1/4 cup dried cranberries
1 Tbsp pine nuts, toasted
1/4 cup finely chopped fresh parsley
1 tsp ground cinnamon
1 tsp fresh ginger
1 Tbsp fresh orange zest
1/4 tsp sea salt
1/4 tsp freshly ground white pepper

COOK pasta according to package instructions. Remove from heat, drain in a colander and transfer to a large bowl.

ADD remaining ingredients to pasta; gently toss to combine.

SERVE warm.

Source: Amie Valpone, TheHealthyApple.com

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