Gluten and Dairy Free Steak Quesadilla

Hello

I made these steak quesadillas last weekend for lunch when my friend was up visiting from London.  He is a photographer so I forced him into taking some pictures of Ollie.  It is nice to have some pictures of Ollie when he is actually awake – most of the photos I have of him he is a bit of a sleepy crumpled mess!

 

You can change up this recipe to make them vegetarian or you can use chicken or pulled pork – all would work well.  I used BFree gluten free wraps and Violife dairy free cheese, both of which I purchased in Tesco.

Enjoy!

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Gluten and Dairy Free Steak Quesadilla

 

Gluten and Dairy Free Steak Quesadilla

Serves 2

Ingredients

  • 2 gluten free tortilla wraps
  • 200g steak strips
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 onion, diced
  • 1 pepper, diced
  • 2 tablespoons dairy free cheese, grated

Directions

  1. Heat a little olive oil in a shallow pan
  2. Add in the beef, peppers and onion and the oregano, cayenne pepper, sugar, cinnamon and lime juice
  3. Cook on a high heat for 5-7 minutes
  4. Place a shallow clean pan over a medium heat
  5. Fill half of each each tortilla wrap with the beef mixture and cheese
  6. Fold in half and cook on each side for a couple of minutes until golden brown
  7. Serve with sals and guacamole

Gluten and Dairy Free Mexican Pork Rice

Serves 2

Ingredients

  • 250g cooked rice
  • 1 onion
  • 2 garlic cloves, minced
  • 2 heaped teaspoons of fajita seasoning
  • 1 red pepper, diced
  • 2 gluten free sausages, cooked and sliced into rings
  • 200g chopped tomatoes
  • salt and pepper for seasoning

Method

  1. Heat a drizzle of olive oil in a large saucepan over a medium heat
  2. Add in the garlic, onion and pepper, saute for a couple of minutes
  3. Add in the sausage and cook for about 3 minutes
  4. Stir in the cooked rice, chopped tomatoes and season with salt and pepper
  5. Cook for about 5 minutes

Gluten and Dairy Free Savoury Mexican Waffles

Morning everyone

Hope you are all having a relaxing Sunday morning.  I’m just typing this up and enjoying a strawberry and banana almond milkshake, so all is well.  Think I’ll also venture into the kitchen to make some focaccia later.

Tody’s recipe is a nice little brunch idea, I made this a few weekends ago when I had people staying over.  If you don’t have a waffle iron you can easily make this into savoury pancakes.

Enjoy!

Fx

Gluten and Dairy Free Savoury Mexican Waffles

Gluten and Dairy Free Vegetable Tostada

serves / makes 2
10 prep time
10 mins cooking time

Description

I first tried this dish in Madrid from a street stall – it tasted amazing and it was also my last holiday pre the pancreas packing in and I was still eating gluten and dairy. It tasted so fresh and amazing and I’ve been a fan ever since. This recipe is just a quick simple version of the tostada using ingredients I had in my cupboard/fridge – you can really change this recipe to it your own tastes/leftovers.

Enjoy!

Fx

Ingredients

  • 2 gluten and dairy free wraps (I used the Newburn Bakehouse ones by Warbuton)
  • 3 tablespoons sundried tomato paste (Zest is gluten and dairy free)
  • 1 garlic clove, minced
  • 2 teaspoons smoked paprika/pimenton
  • 2 teaspoons oregano
  • salt and pepper, for seasoning
  • 1 onion, diced
  • 1 pepper, diced
  • handful of cherry tomatoes
  • 2 handfuls of rocket
  • drizzle of balsamic vinegar

Method

  1. Preheat the oven to 200 oC
  2. Toss the diced onion and peppers in the minced garlic, smoked paprika and oregano
  3. Season with salt and pepper
  4. Heat a drizzle of olive oil in a shallow frying pan on a high heat
  5. Add the vegetables and stir fry for 5 minutes
  6. Place two gluten fee tortilla wraps on a baking sheet and spread the tomato paste on
  7. Spread out the vegetables over the top of the wraps
  8. Place in the oven for 5 minutes
  9. Top with the cherry tomatoes and rocket
  10. Drizzle with balsamic vinegar/glaze

Gluten and Dairy Free Quick Oven Bake Taco Shells

serves / makes 4
7 prep time
7 mins cooking time

Description

It never ceases to amaze me what includes gluten and I’ve found that a lot of shop bought taco shells contain wheat flour. I decided to have a shot at making them in the oven by crisping up a tortilla wrap.

I stuffed my taco shells with fajita seasoned chicken and chorizo, salad and salsa.

Enjoy!

Fx

Ingredients

  • 4 gluten and dairy free tortilla wraps

Or make your own tortilla wraps:

  • 115g brown rice flour
  • 30g cornflour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 60ml water, warmed
  • 1/2 tablespoon honey
  • 3 tablespoons dairy free milk
  • 1/2 teaspoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 egg, beaten

Method

To make the tortilla wraps:

  • Combine the rice flour, cornflour, xanthan gum, salt and baking powder in a large bowl
  • Add the beaten egg and mix well
  • Add the water, honey, milk, vinegar and olive oil
  • Mix well and leave for 20 minutes
  • Divide the mixture into 6 and roll out on a well floured surface
  • Heat a large non-stick frying pan and cook the tortilla on each side for 1-2 minutes

To make the taco shells:

  • Preheat the oven to 200 oC
  • Drape the tortilla wraps over the bars on the oven shelf so you have an upside down taco shell
  • Bake for a 5-7 minutes until crisp
  • Carefully remove the taco shells from the oven shelves and stuff with your choice of filling

Gluten and Dairy Free Mexican Chicken Bowl

serves / makes 2
15 prep time
15 mins cooking time

Description

Another one of my simple lunch dishes made up only to use some leftover chicken and spinach I had in the fridge.

Enjoy!

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Ingredients

  • 2 chicken breasts, diced
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 onion, diced
  • 2 large handfuls of spinach

Toppings:

  • 1 avocado, mashed
  • tablespoon dairy free natural yoghurt
  • gluten free tortilla chips
  • sprinkle of chilli flakes

Method

  1. Heat a little olive oil in a shallow pan
  2. Dice the chicken and add to the oil with the oregano, cayenne pepper, sugar, cinnamon and lime juice
  3. Cook for ten minutes on a medium heat
  4. Add the diced onion and cook on high for another five minutes
  5. Add the spinach and cook for a minute
  6. Place in a bowl and add your choice of toppings

Gluten and Dairy Free Mexican Chocolate Chilli Cake

serves / makes 6
30 prep time
30 mins cooking time

Description

Chocolate and chilli might be one of those love it or hate it scenarios. It dates back to the Aztecs when they used to add chilli to ground cocoa beans to make a kind of hot chocolate drink.

This cake is really quick to make, mix the ingredients together and pop in the oven while you are having dinner – perfect for a simple dessert with some dairy free ice-cream. This recipe is pretty mild on the chilli so if you want a bigger kick then increase the chilli flakes.

Enjoy!

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Ingredients

  • 75g dairy free chocolate
  • 70ml dairy free milk
  • 1/2 teaspoon dried chilli flakes
  • 120g gluten free self raising flour
  • 60g caster sugar
  • 65ml vegetable oil
  • 1 egg

Method

  1. Preheat the oven to 170 oC
  2. Grease and line a 6″ round cake tin
  3. Melt the chocolate then stir in the milk and chilli flakes
  4. Stir in the caster sugar and oil
  5. In another bowl whisk the egg
  6. Stir in the flour and chocolate mix
  7. Pour into the cake tin
  8. Bake in the oven for 30 minutes
  9. Remove from the oven and cake tin
  10. Allow to cool completely
  11. Dust with cocoa powder and a couple of chilli flakes

Gluten and Dairy Free Fish Tortillas

serves / makes 2
10 prep time
10 mins cooking time

Description

Putting together a recipe for fish tortillas has been on my to do list for a while and I finally got round to it this weekend. I would normally just reach for the chicken when making tortillas but I had an amazing fish taco on my travels and it inspired me to try something a bit different.

I served mine with a little sprinkle of dairy free cheese, some dairy free mayonnaise and a handful of fresh spinach – perfect.

Enjoy!

Fx

Ingredients

  • 4 gluten free tortilla wraps
  • 2 slices of cod or other white fish
  • 1 red pepper, finely diced
  • 1 onion, finely diced
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice

Method

  1. Heat a drizzle of olive oil in a shallow pan and gently fry the fish for a couple of minutes on each side
  2. Remove from the pan and flake into chunks, set aside
  3. Add the pepper, onion, cayenne pepper, cinnamon, sugar and lime juice to the pan
  4. Cook on a high heat for 5 minutes
  5. Stir in the flaked fish and cook for another minute
  6. Heat the tortilla wraps in a dry frying pan over a high heat for 30 seconds each
  7. Fill with the fish mixture and your choice of toppings