🧑‍🍳⏲My top 5 gluten and dairy free recipes🧑‍🍳⏲

Hi Guys!👋

Something a little different today! 👀

I have recently been diagnosed with PCOS (Polycystic ovary syndrome) and been advised to go gluten and dairy-free. For someone who loves cheese and milk, this has been a hard change for me to make in my life.

I have done lots of research into the chronic illness. I'm following lots of different accounts on social media to get the best ideas on how I can improve my symptoms.

This brings me to today's blog... My top 5 Gluten and Dairy Free recipes.

Here are my 5 most favourite recipes...

1. Gluten And Dairy Free Cookies🍪

Ingredients:

• 100g dairy-free spread

• 75g light muscovado sugar

• 1 egg

• 1tsp vanilla extract

• 200g gluten-free plain flour

• 1tsp gluten-free baking powder

• 100g dairy-free plain chocolate, chopped

Method:

1. Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.

2. Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.

3. Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.

4. Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

**Top tip**

You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.

2. Garlic Herb Potatoes 🥔

Ingredients:

1 lb baby red potatoes

1 tablespoon avocado oil

1 tablespoon garlic herb seasoning

Garlic herb seasoning:

2 teaspoons dried parsley

1 teaspoon dried oregano

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon pepper

Method:

Preheat oven to 375 degrees F.  Cut the potatoes in half, pop in the oil and seasonings, spread on a baking sheet, and bake for 20 minutes.  Stir potatoes and bake 10-15 minutes more, until potatoes are tender in the middle.

3. Slow Cooker Turkey Sweet Potato Stew 🦃 🍲

Ingredients:

• 4 turkey breasts, or by diced turkey in a pack

• 2 carrots

• 2 medium sized sweet potatoes

• 2 medium sized potatoes

• 1 cup of water

• 1 tin of tomatoes, if you are on a low residue diet, a smoother passata might work just as well

• 3 tablespoon of paprika

• 2 tablespoon of turmeric

• 1 small piece of ginger, chopped

• 2 tablespoon of cinnamon

• a sprinkle of black pepper

• 3 garlic cloves

• Top with grated courgette for extra crunch!

Method:

1. Dice turkey into chunks and add to the slow cooker pot.

2. Pour in tinned tomatoes.

3. Chop and peel potato, carrots and sweet potato into small chunks and add to the pot.

4. Add water slowly, mixing with the tinned tomatoes.

5. If you add too much water by mistake, add a sprinkle of gluten free flour to thicken.

6. Peel and chop garlic and ginger cloves. Add to mix with all other spices.

7. Spoon through the mix so the meat and vegetables are completely covered.

8. Leave on slow for approximately 8 hours and then serve!

4. Turkey Shepard’s Pie 🥧

Ingredients:

• 1.5 pounds ground turkey

• 2 teaspoons olive oil

• 1 onion chopped

• 3 Tablespoons ketchup

• 2 cloves garlic minced

• 1 cup white button mushrooms sliced

• 3/4 cup non-dairy milk

• 1 cup frozen peas

• 1/8 teaspoon white pepper

• 6 Yukon gold potatoes peeled and cut into large chunks

• 3 Tablespoons vegan buttery spread

• 1/2 teaspoon salt

• 1/2 cup non-dairy

• 3/4 cup Daiya non-dairy cheddar cheese

Method:

1. Turn oven on.

2. Heat the olive oil in a large pan over medium heat. Add the chopped onion, mushrooms, garlic and turkey. Cook until turkey is totally cooked through. Drain off grease.
   

3. While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the 1/2 cup non-dairy milk and vegan butter spread and salt, and mash with a potato masher.

4. Add the ketchup, pepper, and 3/4 cup non-dairy milk to the ground turkey. Stir over low heat until the sauce thickens up a bit. Add the peas and stir until they are heated through.

5. Pour the turkey mixture into a casserole dish. Spread out evenly. Top with the mashed potatoes and spread them out so that they cover the turkey. Sprinkle Daiya cheese on top.

6. Place casserole dish uncovered under the grill for about 5 minutes until cheese is melted and golden.

5. Chicken With Veggies 🐓🥔

Ingredients:

• 4 large or 8 small bone-in, skin-on chicken thighs and/or drumsticks

• 3 teaspoons dried oregano, divided

• 2 teaspoon paprika, divided

• 1 teaspoon of sea salt

• 1/2 teaspoon black pepper

• 8 ounces baby red potatoes, halved or quartered

• 8 ounces brussels sprouts, halved or quarted

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon fresh lemon juice

• Zest of 1 lemon

Method:

1. Preheat oven to 400° F/205°C. Lightly oil a baking sheet.

2. Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside.

3. Place potatoes and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, garlic lemon juice, lemon zest and the remaining oregano and paprika. Top with chicken in a single layer.

4. Place into oven and roast for 25-30 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165° F. Broil for 2-3 minutes, or until the chicken is caramelized and slightly charred on top.

5. Serve immediately.

There are just 5 of my top recipes. This is all really new for me and I LOVE cooking and trying new things so if anyone reading this has any tips, tricks or even recipes please drop me a message!

Thank you all so much for the continued support and I can't wait to share more blogs with you soon.

Chloe x