This is a delicious recipe that is great for lunch and perfect for the school lunchbox.
I have to say zucchini is one of my favourite vegetables, however it is definitely not one of Miss Gracie’s. I find she is more accepting to try when they’re in the form of a fritter.
Hope you enjoy these as well!
Easy and fun to make with children, these delicious spelt bagels hit the spot.
Grace loves fresh baked bread (who doesn’t right?), the smell of bread baking in the oven that then fills the house is hard to resist. One of our favourites, apart from flat breads is the humble bagel.
We tweaked this recipe for spelt flour and they worked out brilliantly, even Grace helped knead the dough and make the holes for the final bagels.
You can adjust the crust toppings to your favourite choices, but the main ones include: sesame seeds, nigella seeds, onions or poppy seeds, we chose sesame seeds as Grace loves them.
The difference between a New York style and a London bagel is the ‘chew factor’. Personally we like our bagels a little chewier this is achieved by boiling the bagel for 2 mins on each side. For a less chewy bagel adjust the boiling to 1 min on each side before baking.
Slightly modified recipe to cater for Gracie’s dietary requirements original courtesy of the Sophisticated Gourmet.
My husband bought a whole tray of zucchini’s last week so we’ve been eating them down. After eating them the same way for the past week I had enough and wanted to make something different, so Zucchini fritters it was!
These fritters are full of flavour and so crispy!! They make a great option for packing in kids school lunch boxes to. Gracie is not a big fan of zucchini at the moment, but she really enjoyed these.
I’m also trying to reduce our meat consumption moving forward so these make a perfect alternative meal.
I hope you enjoy them as much as she did!
Simply roasted pumpkin & sweet potato soup make a quick lunch, it’s easy to prepare and make. This came about from the need to clear out my fridge before going away!
I’ve added turmeric into the soup which is delicious, has an amazing vibrant colour and has anti-inflammatory health benefits.
Ottolenghi inspired falafels.
This recipe has been slightly modified to meet our special dietary requirements.
It’s egg and dairy free and can easily be made gluten-free as well.
Chickpeas and Sesame seeds are a good source of calcium.
My husband loves making these, they have a delicious soft and custardy texture.
You do need to prepare these a few hours in advance, but the actual cooking time is around 10-15 minutes. The beauty of this recipe is that it’s a one bowl wonder.
We sourced this recipe from Serious Eats , where my husband spends A LOT of time scanning for new ideas! He loves their scientific approach to cooking food.
Zucchini cheese has seriously blown my mind! Never in my wildest dreams could I have imagined making cheese out of zucchini…that was until I stumbled across a couple of Instagram Posts telling me otherwise.
As I mentioned before I’m actually lactose intolerant and Dairy-free now, Grace has been Dairy-free for a long-time and my husband…well he just eats anything!!
I found a very simple recipe to start out with, I will be looking next-time to add a few more herbs to experiment further.
I’m currently using this Gelatin.
These simple to make spelt bread rolls are so easy to make, they’re vegan & dairy-free. The end result is a fluffy and delicious bread roll. They are a huge hit with Gracie so they’ve been on high rotation ever since!
Putting everything in a single bowl and using the microwave really speeds up the process for a mid-week bake. It’s important to add the warm liquid to the dry mixture at between 42 – 46 degrees celsius, any higher at it could kill the yeast preventing rise.
Original recipe can be found here – but we’ve modified slightly for Gracie’s needs.
Bone broth is extremely easy to make and packed full of nutritional goodness.
Broth is high in amino acids which are inflammatory, collagen, gelatin and trace minerals. Gelatin has been proven to be beneficial in assisting with healing of the gut lining and helping with growing good bacteria. It’s also very easy to digest!
Please note if you have an amine intolerance you should only cook for around 2/3 hours.
I love to batch cook bone broth and freeze it in batches, I even add some in smoothies during the hotter months. Not only do we drink broth, I use it as a base for casseroles and even for spaghetti Bolognese.
Two words – Mountain Bread!!
Spelt Mountain Bread has been my saviour many a lunch-time! Apart from the standard wrap making business, I like to be a bit more creative with them and tried making them into Sausage rolls.
Success! They came out crispy and golden – just like a ‘normal’ sausage roll.