Managing one’s own health!

How and what does it mean to be managing one’s own health care?

Doctors happily write prescriptions for any and every complaint except the common cold!

All these medications are not beneficial for our health as they are unnatural man-made products which can cause addictions and other problems…

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Gluten free snacks

Gluten free snacks

BBC Good food has great snack recipes which are gluten free! 

Enjoy!

Rainbow cake recipe – Recipes – BBC Good Food

Rainbow cake recipe – Recipes – BBC Good Food.

Coeliac Awareness Week is from the 13th-19th May 2013

WOW!
The iconic British brand Seabrook Crisps will be re-launching with gluten-free accreditation this season Spring!
Hurrah!

For those in UK who are Coeliac or Gluten free sign up for Live Gluten Free info@liveglutenfree.co.uk

Fabulously healthy (ad-lib) Flapjack!

Ingredients and method

You will need:
18″x23″ rectangular tray tin or similar swiss roll tin greased and lined with greaseproof paper
large bowl
wooden spoon
oven
small bowl if microwaving the sugars and butter/oil mixture or saucepan if not

100 grams/ 4 ounces of sugar of your choice: Muscovado Sugar (for chewy texture) or golden granulated sugar (crunchy texture), soft brown sugar ( for a slightly chewy texture)
100 grams/ 4 ounces of Butter or 100 fluid ounces of sunflower oil
2 Large tablespoons or 4 large dessert spoons of golden syrup
Place these into a saucepan heat until combined stirring with a wooden spoon or in a bowl and microwave for one minute stir, remove spoon, then another 30 seconds remove, stir, remove spoon until combined. However I find heating in a saucepan the best way but it works either way and you will still obtain good results.
Place 100 grams of oats (large or small) into a bowl more if too wet a mixture add more oats however add any optional additions first, mix well.
Turn out into lined baking tray bake for 25-30 minutes 180 (170 fan ovens) or gas mark 4.

Optional extra additions to make it more enjoyable

50 grams or 2 ounces of Dried fruits (if adding) such as raisins, chopped dates, cherries, cranberries berries, as preferred one or more

Or
50 grams of nuts preferred such as pecan walnut, macademia, hazelnut, Brazil roughly chopped but not too small

Or be inventive…

Variations…

Your favourite fruit and nuts

For a scrumptious but naughty treat triple chocolate chunks or once cooled melted chocolate on top

Instead of golden syrup use maple syrup and 50 grams of pecan nuts roughly chopped and you have pecan pie flapjacks


Or
Raspberries and white chocolate

Or
Macademias, Cherries or cranberries and white or dark chocolate

Or just be naughty and have triple chocolate chunks in them or once cooled pour melted chocolate over the top cut once cooled and set.

Enjoy! Bon Appetite!

I will aim to add photographs of my latest version if not eaten yet!

Ad-lib ~ Scrummy Yummy Banana cake

I am a cook who likes (occasionally) to ad lib with my cooking as we recently moved this has become fairly regular which in meals such as curries and variations of mixed grill style lunch or supper it does not matter so much. However I have recently ad-libbed on my ‘Banana cake’ twice each for the gluten and dairy free version and for the normal version.


1st Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk dairy free

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.
N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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1st Ad-lib Banana cake

Ingredients
2 ripe bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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2nd Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 Large tablespoon of Golden syrup
a light sprinkling of cinnamon, ginger and mixed spice

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

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2nd Ad-lib Banana cake

Ingredients
1 1/2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
a light sprinkling of cinnamon, ginger and mixed spice
1 Large tablespoon of Golden syrup

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.
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Chilli, Coriander, Carrot & Red lentil soup

Ingredients

100grams/4oz Red lentils

450 grams/1lb Carrots peeled and grated

450 grams/1lb Potatoes peeled and grated

2L/4 pints of fresh or prepared Chicken stock

2L/4 pints of fresh or prepared Vegetable stock

1 teaspoon of Chilli flakes (or more if preferred)

A large bunch of fresh Coriander chopped or 2 teaspoons of dried coriander

Freshly ground Salt and pepper to taste

Method

In a large 6 Litre stock pot bring the stock to the boil, adding the chilli flakes.

Add the Red lentils stirring to prevent sticking bring to the boil for ten minutes.

Peel and grate the potatoes and carrots adding to the pan, stirring well cook for ten minutes.

Add the chopped coriander, salt and pepper to taste, cooking for a further ten minutes.


Serve with crusty fresh bread and butter – gluten and dairy free if you’re like me!

Chilli Coriander Carrot Red lentil

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via Chilli Coriander Carrot Red lentil.