I have long been fascinated by pizza, from trying to make it to watching the Pizza Show by Vice. Growing up my Mum would buy pizza bases and let my brother and I choose our toppings. One of the dinner time rules was we had to eat with a knife and fork, this included our pizza apart from the very last two slices. Unfortunately for me, I could never finish a whole pizza. Watching my brother, I was very jealous as he ate with his hands.
Over the last few years I have developed more intolerances and allergies which has somewhat diminished my ability to eat pizza. Put together gluten free, dairy free, corn starch free, nut free, paleo and keto there doesn’t seem to be much left on the list of ingredients you can use. This is when this recipe came into being, partly because I was hungry, bored, and a bit fed up. I wanted comfort food but didn’t want a stomach ache.
With no cauliflower in the shops I used whatever I could find. This is recipe is incredibly simple, tastes great hot and cold, really versatile and you don’t need tomato or cheese for it to taste great.
Broccoli and Sweet Potato No Dough Pizza Base (Gluten Free, Dairy Free, Nut Free, Legume Free, Paleo, Keto)
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Makes: 2 bases
220g florettes of broccoli, wizzed in blender
400gsweet potato, peeled and grated
2 large eggs
1 tbsp oil
Pinch of sea salt
Preheat oven to 180C (fan oven). Line 2 baking trays with grease proof paper and rub a little oil over it.
In a microwave safe bowl mix the sweet potato and broccoli, cover and put in the microwave for 7 minutes on high.
Uncover and mix to cool the vegetables slightly. Mix in the eggs, oil and salt. Divide the mix in half. Spoon each half onto a baking tray. Use the back of a spoon to smooth the mix into a pizza base shape.
Put the trays into the oven and bake on the first side for 20 minutes until the edges have gone golden brown. Once done, turn the bases over and cook on the second side for a further 7-10 minutes.
Use these as bases for your favourite pizza toppings or, an antipasti by drizzling with extra virgin olive oil and fresh basil leaves.
For more #freefromsummer recipes check out my lovely friends below:
Quiches are such a great invention! They can be served hot or cold in summer or winter and so filling! Unfortunately, traditional quiche recipes call for gluten, egg and dairy…But what if this didn’t have to be true..?!
Well we can tell you, it doesn’t have to be! Gluten, egg and dairy filled quiches are a thing of the past. Our Gluten Free Vegan Quiche Recipe was originally developed and sold at the Eighth Day Coop, Manchester UK, from 2012 to 2015 when we first started.
Finished Deliveries going out to shops and delis.
Some of the comments we had are:
I’m vegan and usually I am always so hungry, but your quiche kept me going until dinner! It was amazing!
I bought your quiche from 8th Day and it was so delicious! I can’t wait to get another one tomorrow 🙂
Another delivery ready!
So without further ado, here’s a great Gluten Free Vegan Quiche Recipe we know will keep you going!
Makes: 4 x 5’’ diameter quiches or you can make mini quiches using a muffin pan
For the filling:
half a courgette, cut into 1cm by 1cm cubes
half an aubergine, cut into 1cm by 1cm cubes
1 small red onion, cut into 1cm by 1cm cubes
half a red pepper, cut into 1cm by 1cm cubes
half a yellow pepper, cut into 1cm by 1cm cubes
Glug of olive oil
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
150g chickpea flour
3.5g quick action gluten free yeast (make sure to check the ingredients)
1 tbsp garlic puree
1/2 tsp salt
1/2 tsp ground black pepper
For the Pastry:
225g rice flour
100 tapioca flour
1 tsp xantham gum
125g vegan margarine
approx. 100ml water (Approximate value is used because some vegan margarines have a high water content than others. Pour water in slowly and a little at a time.)
2-4 fresh tomatoes, cut into slices
Preheat your oven to 180C/160C fan. If making mini quiches, grease your muffin pan.
Cut your raw vegetables and put into a baking tray. Pour over a glug of oil and sprinkle with half your dried basil, oregano and thyme. Mix together so that the vegetables are evenly covered in oil and herbs. Pop into the oven and roast for 40 minutes. (Remember to set your timer.)
Prepare the pastry: If you have a food processor, put all the dry ingredients in and pulse until well mixed. Now add the vegan margarine. Pulse until the mix resembles fine bread crumbs. Now pour in the water a little bit at a time and pulse. Keep adding water until a dough is formed. If you are making pastry by hand, in a large mixing bowl add the dry ingredients and blend thoroughly. Now add the margarine and rub into the flour with your hands. Once it looks like fine bread crumbs, add a little bit of water at a time and mix with a spoon. Continue to add water until a dough has formed.
Separate the dough into 4 equal pieces if using 5” diameter quiche tins. If you are using a muffin tray separate the dough into 8 to 12 equal pieces.
Use your hands to press the dough on the base and sides of the tins. Try and make it an even thickness all the way round. Once all the pastry has been used, take a fork and prod the base of the pastry a couple times. This will stop it from rising when you pre-bake it.
Put the prepared pastry cases/muffin tray into the oven and pre-bake for 10 minutes.
In a large jug add 100ml water and the chickpea flour and leave to stand.
Now pour 200ml of water into a large saucepan, add the garlic puree, the yeast, rest of the herbs and the salt and pepper to the pot.
The vegetables and the pastry cases should be ready to come out of the oven now. Leave them to the side to cool.
Now turn the flame on underneath your big saucepan and bring the water, herb and yeast mixture to boil.
While the pan is heating, used a fork to mix the water and chickpea flour mix together until smooth. Make sure there are no lumps!
Once the water, herb and yeast mixture has started to boil, add the chickpea and water mix and immediately turn the heat to low. Stir continuously while the mix becomes thick.
Once thickened, add the roasted vegetables and mix until evenly distributed. Turn the heat off under the saucepan. Your quiche filling will have a very thick sauce consistency.
Spoon your quiche filling into your pastry cases and then decorate with slices of tomato.
Put your quiches into the oven and cook for a 30-40 minutes for 5” diameter, or 20-25 minutes for muffin size.
These quiches are great served hot or cold! Add a side salad for a filling lunch or snack!
They will also keep in the fridge for up to a week. Be super organised and pack them in a lunch box and take to work or school.
A couple glugs of olive oil or a knob of butter for frying
In a large mixing bowl place all the ingredients for the burgers and using your hands, mix together until evenly incorporated.
Heat 2 frying pans on your hob on a medium heat and put a glug of olive oil or a knob of butter in each.
To make the Greens: In one frying pan, add the onion and the garlic and fry until golden, approximately 5 minutes. Once golden, add the greens and stir. Cook the greens on a low heat while you cook the burgers, stir every 5 minutes or so, so that the greens cook evenly.
While the greens are cooking it’s time to get the burgers in the second pan. Take a handful of burger mix and flatten it into burger shape then put into the second frying pan. Fill the frying pan up with burgers and fry on the first side for 5-10 minutes until it has browned. Once the first side has cooked, turn the burgers over and cook on the second side for 5-7 minutes or until cooked. Repeat until all the burger mix has been used up and you have a pile of delicious burgers!
Once the greens have become a dark green colour and reduced, season with salt, pepper and sugar.
Serve up a plate of lamb burgers and spring greens and enjoy!
Having allergies and following a vegan diet can be challenging. What if you have a nut allergy? What can you eat to fuel your day? Well I’ll let you in on a great little recipe – Vegan Gluten Free Falafels. Originally I made this recipe for the Eighth Day Cooperative in Manchester, UK, at the very beginning of my allergy recipe developing career. They were supplied to the 8th day Coop for about a year, and sold out every week! Now I give the recipe to you!
These falafel are a great source of protein, taste absolutely delicious and if you make a batch, you can keep them in the fridge for up to a week. Eat them hot or cold, fast food or slow food, in the house or running around >> Never be without a snack-on-the-go ever again!
This recipe is free from:
suitable for coeliacs, vegetarians and vegans!
Vegan Gluten Free Falafels Recipe – Quick, easy and delicious!
prepare the chickpeas: either soak chickpeas in cold water over night (immerse the chickpeas in water so they are completely covered, any extra water will be poured out). Or, if you’re running on a shorter time scale, soak the chickpeas in boiling water until they have all expanded, should take about 3 hours.
Once the chickpeas have soaked and are completely expanded, use a colander to drain away the excess water. Leave in the colander to drain while you prepare the rest of your ingredients.
In a blender, put half the soaked chickpeas, half the red onion, half the garlic, half the fresh coriander and all the salt, pepper, ground cumin and coriander powders. Put the lid on and blend for roughly 1 minute until the chickpeas are roughly chopped and the coriander and spices have started to mix in.
Keep adding the rest of the chickpeas, onion, garlic and coriander and pulse. Add the lime juice with the last of the ingredients. By adding the chickpeas a little bit at time you create texture; some will be more pureed helping to bind the falafel together and some chickpeas will be roughly chopped or whole adding a bit of crunch!
To make flat round falafel us a wide low sided pan, and pour in your oil until it is about 0.5cm deep and heat. If you are making small balls of falafel use a deep high sided pan such as a wok or casserole pan, pour in your oil until it is about 3-5cm deep.
Heat on a high flame. Test your oil is hot enough by creating a small ball of your falafel mix and putting into the oil. If it sizzles immediately you are ready to fry your falafel.
Turn your heat down to medium so that you don’t burn the oil.
Take a table spoon of falafel mix into your hands and form into your preferred shape: round and flat, or a ball.
Once formed, gently lower into the hot oil to cook. Fry the first side until the edges begin to go brown and then turn over to cook the other side (approx 3-5 minutes per side).
Once cooked on both sides, use a slotted spoon to take the falafel out and place on a kitchen paper covered plate.
Follow steps 8 to 10 until all the falafel mix has been used up.
Serve with salad or in a wrap and enjoy with salad and a yoghurt and mint sauce.
*tinned pre-soaked chickpeas will not work as they are too soft. Waiting for the chickpeas to soak is worth the wait. Promise, we’ve tried both ways!
Need a nutritious snack or filling lunch? Why not try packing a few of these falafels to take with you the next day! 😀
What did you think? Leave a note in the comments section and let me know what you thought
This Sweet Potato Chips Recipe is here to curb your chip cravings with a healthier and allergy safe option.
Sweet potato is such an exotic vegetable. It has become incredibly popular in the last few years, and with good reason. It is sweet but savoury, devilishly moor-ish and so good for you.
Over the last year we at the Eat Allergy Safe kitchen have been working on how to make the best sweet potato chips. We feel it is a tough job, but someone has to do it!
The questions we considered were: Chunky or thin chips? What’s the best fat to cook sweet potato chips in? Seasoning or no seasoning?
We found the most important aspect of our sweet potato chips recipe was the oil. Hands down, coconut oil is the best oil for cooking sweet potato chips, wether you are frying or baking. Unlike any other fats, and we tried many (olive oil, butter, lard, veg fats etc), coconut oil didn’t get absorbed by the potato as much as any of the other oils and this helped the outside to go a fabulously crispy texture!
We preferred a medium chunkiness, about 0.25cm – 0.5cm in diameter. But more importantly, best that the chips were all the same size. It helps them to cook at the same rate. Although if there were any mini chips, chefs privilege to have a test 😉
On the seasoning front, less is more. Salt and pepper brings out the sweet potato flavour and we are always partial to a bit of thyme. You can always get creative with some paprika or cumin though.
The recipe below, we feel, is sweet potato at it’s best. It’s easy, simple and best of all quick! So you can get munching straight away.
Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own for when you need a snack. Adults and children alike will devour these beautiful chips, you might have to make a whole huge bowl of them..!
If you are baking your chips, preheat your oven to 170C for a fan oven.
Slice the sweet potatoes in half length ways. Then slice the halves of sweet potatoes length ways to make chip shape pieces, these will be roughly 0.25cm in width.
Heat the dollop of coconut oil in a big low sided frying pan (you’ll need one with a lid) on a high heat. Add the salt, pepper and thyme to the oil.
Once the oil has melted, add the sweet potato chips to the pan. Stir until all the chips are evenly covered in oil.
If you are baking your chips, transfer to a baking tray and put in the oven to bake for 30-40mins and put your feet up.
If you are frying your chips. Leave the chips in the pan. Turn the heat down to medium and then pop the lid on. Cook with the lid on for about 5 minutes until the first side has browned.
Turn the chips over so the next side can be cooked. Pop the lid back on the pan and cook again for a further 5 minutes on a medium heat.
Once this side has cooked, take the lid off and turn the chips again so that all the chips have been cooked on all sides. Leave the lid off and continue to fry until the chips are crispy and cooked all the way through. Should take a further 5-10 minutes.
To check the chips are cooked, using a knife skewer one of the fatter chips, if the blade goes in and out easily they are cooked.
Enjoy with a salad, burger or roast meat and a nice drink!
Here’s a bowl we made earlier. We were feeling particularly greedy and added cheese on top….;-)
Did you enjoy our Sweet Potato Chips Recipe? Please leave us a comment below.
Heat a good glug of olive oil in your frying over a medium heat.
Fry the onion and garlic until the onion is soft and the garlic is golden.This will take 3-5 minutes.
Add the sliced marrow to the pan and stir so that it is covered in the olive oil.
Fry the onion, garlic and marrow on a medium flame for about 10-15 minutes or until the marrow is soft and the flesh looks a little translucent. Continue to stir every couple of minutes so that it cooks evenly.
Season with salt and pepper, then serve.
P.S. We’re joining in with Free From Fridays hosted by the Free From Farmhouse.
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