Running fuel….

imageWow….these pancakes look yummy. Eating wheat and dairy free is becoming so much easier. Even in the short time we have been following this diet I have noticed a difference.

Ingredients are more accessible, every supermarket has a ‘free from’ aisle….even the Co-Op! And sports, health a nutrition fanatics are all taking on wheat and dairy free as ‘clean living’.

I just like finding recipes that are great for the whole family. And super yummy.

I have just found these on Runners World!!! Might try them over half term :-)

These indulgent pancakes make for a perfect post-run brunch or perhaps a hearty pudding for special occasions. They are quick and easy to prepare – you can even blend all the ingredients in a food processor. Banana is a natural sweetener, so there’s no need to add sugar, and the almonds and pecans pump up the protein power, giving a 3:1 ratio of carbohydrate to protein – which is perfect for recovery purposes.


2 bananas
45g ground almonds
15g desiccated coconut
1 medium egg, beaten
1-2 tbsp non-dairy milk (use dairy milk if you prefer it)
Olive oil for frying
1 tbsp chopped pecan nuts
1 tbsp honey

Mash one of the bananas in a bowl and stir in the ground almonds and coconut.
Beat in the egg, adding enough milk to the mix make a thick batter.
Heat the oil in a large frying pan and place four spoonfuls of the batter in the pan, keeping them separate.
Cook for 3-4 minutes until golden underneath, and then flip over and cook for a further 3-4 minutes on the other side.
Slice the other banana and serve on top of the pancakes, sprinkled with the chopped pecans and a drizzle of honey.

A great food for refuelling – bananas are packed with carbohydrates and they’re rich in potassium, fibre and vitamins C and B6, which is needed for protein metabolism.


Pecans are rich in heart-healthy monounsaturated fats and high in vitamin E, an antioxidant. They are also a good source of manganese, a mineral that plays a role in bone health.


While it’s true that coconut is high in saturated fat, it is mostly lauric acid, a medium-chain-triglyceride that raises levels of ‘good’ HDL cholesterol and also has antibacterial properties.

Serves 2

Prep time 5 mins

Cooking time 7-8 mins

Vital statistics (per serving)

520 calories,
35g carbohydrate,
12g protein, 36g fat,
10g fibre

Autumn = Porridge

Full of goodness

Full of goodness

Well the weather looks like it is changing. So it’s time for something warm in the morning. My little boy has always loved porridge but Ayla has taken some persuading!!!

I make a great big bowl, with oats and almond milk and sometimes add blueberries then add a little honey after it is done.

For me….I add chia and flaxseeds.

For birthdays…I add sprinkles!!! Birthday porridge!!!

Gruffalo Mozzarella….??

Sorry I have been away for soooo long. Been an eventful new year and I am glad January is over. Onwards and upwards is all I can say.

So Ayla was asking for her favourite ‘cheese’ today. We came about Buffalo Mozzarella a bit by accident really. We were at a County Fair and saw a stand selling Buffalo Ice-cream. So I let Ayla have a whole scoop (and we would wait to see what happened). Well that experience will stick with me forever. The first time she has ever chosen her own flavoured icecream (and all her cousins had the same) and she licked the whole tub clean. She LOVED it! I awaited the hives to appear…..they didn’t come!!

My Mum then suggested we try Buffalo Mozarella. We did…and again she was ok. So now it is a bit of a treat. We but wheat free pizza bases and Tesco Finest Buffalo Mozarella and Ayla gets to make her own pizza and gobble it all up!!!

Ayla couldn’t remember the name Buffalo Mozarella at first so we changed it to Gruffalo Cheese!!

Yum yum….worth a try for other dairy sufferers. Start teeny tiny.

Ayla Friendly Frosting!!!

My niece is totally addicted to buttercream. Seriously if she bakes a cake we are lucky if the buttercream makes it to the cake!! My sister stubbled across these and got her three tubs as a birthday treat!! When we looked at the ingredients, imagine our excitement when we saw they are Ayla Friendly!!

They do say ‘may contain milk’ due to factory handling methods but no wheat or dairy in the ingredients list, even the chocolate flavours. Yum yum – I can not wait to try!!

Chocolate Nut Cake – Ummmmm

175g Ground almonds

150g High cocoa chocolate (Green and Blacks) or dairy free chocolate

125g soya butter

6 eggs (separated)

75g caster sugar

Grease and line 23cm/round springform tin or tray with non stick baking paper.

Place chocolate and 2 tbsp water in a bowl over a pan of simmering water. Remove from heat, allow to cool slightly and whisk in soya butter and egg yolks. Beat egg whites in a separate with a linch of salt, add sugar, beating all the time until thick and shiny. Slowly fold into thick chocolate mixture. Pour mixture into the cake tin and bake for 35-40 minutes until risen and firm to touch.

Yummy. Ayla likes to eat with Alpro soya cream ;)

Dried Fruit Crumble Bar

Preheat Oven – Gas 3, 160C, Fan 140C

Grease and Line a shallow oblong tray tin approx 27cm x 18cm.

BASE:- 150g soya butter, 150g caster sugar, 200g rice/gluten free flour or mix of both,1/2 tsp baking powder, 1 egg yolk.

Cream butter and sugar, sift flour and baking powder. Add egg yolk and flour and baking powder. Turn onto floured board and roll to fit the baking tin.

FILLING:- 250g prunes/dates, 125g figs, 175g sultanas, 3 tbsp thick honey.

Chop dried fruit mix, blend with honey and spread over the base.

TOPIING:- 75g soya butter, 165g gluten free flour, 2 tbsp demerara sugar.

Rub butter into flour, tip into a bowl and fold in sugar and a few drops of water. Scatter over the fruit filling and a little extra demerara sugar. Bake for 50-60 minutes. When cooled cut into squares.

Perfect for a picnic or lunchbox!!


Orange Cake

Now this cake is delicious – I thought it sounded a bit weird at first as no flour. Trust me its good!!

This is from a new book…..wheat gluten & dairy free (Love Food)

Dairy free margarine

6 eggs – separated

200g/7 oz caster sugar

150g/5 1/2 oz ground almonds

Topping – juice of three oranges and 3 tbsp of clear honey

Preheat the oven to 180C/350F?Gas Mark 4. Grease a 20cm square (or any shape!!) cake tin and line the base. beat the eggs yolks with the sugar, orange rind and almonds in a large mixing bowl.

Whisk the egg white in a separate bowl until they form soft peaks. Fold a spoonful of the egg whites into the almond mixture, then fold in the remainder. Carefully pour the mixture into the prepared cake tin.

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin.

To make the topping, put the orange juice and honey into a small saucepan and bring to the boil, stir once, then cook, without stirring, for 6-8 minutes, or until reduced, thickened and syrupy. Using a folk, pierce the cake all over, then pour the syrup over the top and leave to soak in before serving. Yum………..

Ayla likes Alpro soya cream poured over hers (although she likes cream poured over any cake!!).

Sponge Cake :-)

By Nana!!!

So this is the first recipe and its really good.  It can be used for a birthday cake or cup cake.

125g soya butter

125g caster sugar

Cream above together….then

125g rice flour or wheat free flour or mixture of both

2 eggs beaten

Add flour to eggs.

Level tsp gluten free baking powder

Level tsp xantham gum

Few drops of vanilla extract (NOT essence)

Add everything together and mix well.

Pour into whatever tins you fancy and cook of Gas Mark 4 or 180C (160C ) for approx 30 mins or when knife comes out without mixture.

To make the Ladybird Cake (Aylas 4th Birthday Cake)….

Use a 2 litre bowl for the mould and increase ingredients to fit bowl size. Then cover the baked cake with soya buttercream and cover in red fondant with balck spots. The antenae are licqurice secured with cocktail sticks!! Yummy….