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Tips and Tricks

Here are some of our favourite free-from tips and tricks. You can find our previous tips and tricks  here.

How to make your own gluten free muesli

Homemade Granola

Great for breakfast, snacking or as a topping for crumble.

2 cups of whole oats (gluten free)
1 cup of chopped nuts (your choice of nut) 
4 tablespoons of maple syrup
2 teaspoons of cinnamon 
3 tablespoons of coconut oil

Preheat the oven to 190°C / 375°F / Gas 5. Mix the oats and nuts in a bowl. Heat the maple syrup and coconut oil in a pan and add the cinnamon. Once all combined with no lumps add this to the oat mixture. Make sure all of the liquid is absorbed, press together with back of spoon if needed. Tip onto a large baking tray and spread out evenly. Place in oven for approx 20 mins or until golden brown.

Pumpkin seed butter

Pumpkin Seed Butter

This makes the perfect alternative to peanut butter, and is especially suitable for nut allergy sufferers. Simply take your desired quantity of pumpkin seeds (raw or toasted) and pop them into a food processor (warning: you’ll need a strong one, and be careful not to let it overheat!). Pulse, then run continuously until the seeds transform into a smooth paste - this will take 5 to 10 minutes. Add a couple of teaspoons of rapeseed oil, and a bit of salt if you desire. Then enjoy! Store in a clean jar in the fridge.

Polenta coating tips & tricks

Polenta Coating

Polenta mixed with dried thyme and vegetarian hard cheese makes a great coating for homemade Glamorgan or vegetarian sausages or bean burgers - perfect for an indoor barbecue. Dip the sausages or burgers in beaten egg and then into the herby, cheesy polenta crumb - make sure they get a good coating. Then pan cook until crisp and serve immediately.

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