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Download my Gluten Free Christmas e-book

If you missed out my on my '12 Days of Gluten Free Christmas' series, fear not, I have compiled all twelve days into an e-book which is ready for you to download below. 

If you, a friend or a family member is on a gluten free diet, then this e-book is packed full of tips and recipes to help you navigate your way through the festive season.

Christmas can be a difficult times for those of us with food intolerances, as this season is usually synonymous with over-eating and over-indulgence and many of these foods are gluten-tastic. Mince pies, pudding, cake and stuffing are all traditional gluten-heavy Christmas foods. 

I have compiled gluten free alternatives to all of these foods, both home-made and shop-bought as well as some other recipes such as snacks, sides and desserts to accompany your festive feast. 

Don't miss my home-made Festive Chocolate Bark, which is better than a tin of Quality Street and a Terry's Chocolate Orange rolled into one, and makes a wonderful...

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Spiced Roasted Pumpkin Soup

I was so excited to find this gorgeous selection of different pumpkins, they were just screaming at me to be turned into a Roasted Pumpkin Soup!

As we know, the season of ghosts and ghouls is not just about dressing up in scary, polyester costumes and letting your children eat more sweets than they would consume across the entire year. The falling leaves and the chill in the air also bring a whole new selection of sumptuous seasonal foods. And pumpkins are not just for carving! 

This Roasted Pumpkin Soup recipe is so simple; it's all bringing out the flavour of the pumpkin with complementary spices.

Simply slice the pumpkins in half, drizzle with a light oil, and sprinkle with spices - I used smoked paprika, nutmeg and caraway seeds. Roast them in the oven for a delicious smokey flavour, and scoop out the flesh into the softened onions and garlic, and simmer in stock before you blend. Full instructions can be found in the recipe below.

The soup is delicious...

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Gluten-Free Blueberry and Almond Butter Porridge

Serves 1
A wholesome, warming autumnal breakfast
 
 
Total Time
10 min
 
Ingredients
  1. 1/4 cup/21g brown rice flakes (such as Big Oz)
  2. 1/4 cup/21g quinoa flakes (such as Amisa)
  3. 1 cup/240ml non-dairy milk of choice (such as Koko)
  4. Big handful frozen blueberries (or fruit of choice)
  5. 2 tsp almond butter
  6. 1 tsp coconut palm sugar (Biona)
  7. 1 nectarine
  8. 1/4 tsp cinnamon
Instructions
  1. Place all the ingredients except the nectarine and the cinnamon into a saucepan and bring to the boil.
  2. Simmer for 5-6 minutes until the milk has been absorbed and the rice/quinoa flakes are cooked.
  3. Top with nectarine and cinnamon.

So, the mornings are getting a little cooler and I've been getting a bit of a hankering for some warm, wholesome porridge. After a little experimentation I've come up with this delicious blueberry and almond butter porridge. Don't get me wrong, I still love my Nutribullet smoothies, but sometimes you need something a little more substantial of an autumn...

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