Melt in the mouth Biscuits

We have really struggled over the years to make gluten free biscuits that still taste good and don’t break your teeth once they cool down.  We adapted a recipe and were amazed with the results.  They are not only incredibly tasty, but they take only a few simple minutes to make too.



Makes approximately 12 biscuits.



50g ground almonds

50g gluten free flour

1/2 tsp gluten free baking powder

50g sugar

4 x tbsp oil

4 x tbsp water



  • Pre-heat the oven to 170 degrees C.
  • Cover 2 large baking sheets with greaseproof paper.
  • Mix the flour, ground almonds, sugar and baking powder together in a bowl.
  • Add the oil and water.
  • Mix until it forms a smooth paste.
  • Take a teaspoonful and drop it onto the greaseproof paper.
  • You should be able to fit about 8-10 on each tray.
  • Ensure that you leave spaces between the biscuit mixture, so that they don’t ooze into each other when baking.
  • Put in the oven and bake for approx 10 mins until golden brown.
  • Can be eaten warm or cold.
  • Best served with a cup of coffee or hot chocolate.


Enjoy! x



Colourful carrot and cabbage salad

We love eating salad in our house, but only eating lettuce can get a bit boring.  So, we adapted a recipe (using what we already had in our cupboards) and came up with this gorgeous salad.  Thank you Granny for the inspiration!

It’s a perfect accompaniment to meat or fish and was gobbled up by my little coeliac!


Makes enough for a family of 4 to share as a side dish.


3 x large carrots (peeled and sliced into long strips)

1/3 x red cabbage (sliced into long strips)

1 whole large cucumber (deseeded and cut into long strips)

1 x mango (peeled, stone removed and roughly cut long strips)

70g whole almonds (whizzed in a blender into tiny pieces)



1 x tbsp caster sugar

1 x tbsp Olive oil

50ml balsamic vinegar

1 x lime (juice and rind)

1 x tsp ginger paste

1 x tsp mint leaves (chopped finely)



  • Put the carrots and cabbage into a pan of boiling water and cook for 5-8  mins, until they become slightly soft.
  • Take off the heat, drain the veg and leave to cool.
  • In the meantime, make the dressing.  Mix all the ingredients of the dressing together and set aside.
  • When cooled, put the carrots, cabbage and cucumber into a large serving dish and mix.  Pour over the almonds and then sprinkle over the mango.
  • Pour on the dressing when you are ready to serve.
  • Best served with meat or fish.
  • Enjoy!


Camping with a little coeliac – our tips!

We went camping for the first time last Summer as a family with a little coeliac and it was so much fun!  Before we left though, it was all a bit hectic trying to find meals to take with us that were gluten free.  I also realised that it had to be an entirely gluten free trip, as there are no separate surfaces to use in a tent and it’s often rather windy meaning contamination risks are higher!  When camping, you also ned to have just one or two things cooking at one time.  However, we managed it so successfully that we were instantly looking forward to our next camping trip.

Here are some of our selection of foods that we had during our time in the tent.

Breakfasts  – Cereals, Crisp breads with salami humous and pate/soft cheese, fruit, sausage bacon, black pudding beans and egg fry up or ………………..pancakes!


Main meals – pasta and sauce/Bolognese and salad, chilli con carne, savoury pancakes, chicken curry and boil in the bag rice, sweet and sour chicken and rice, spanish omelette hotdogs and gf rolls or BBQ.

IMG_2036          IMG_2156Puddings were much easier and highly calorific due to the amount of exercise we were doing each day….these millionaire shortbreads dipped in custard hit the spot though!



Dawlish – ‘Home Kitchen’ was just what my little coeliac needed!

We discovered an amazing restaurant in Dawlish called ‘Home Kitchen‘ when we were on holiday.  It was full of coeliac friendly pasties, quiches, burgers, cakes and much more… much so that my little coeliac was stuck for choice!

It is so rare that we find somewhere to eat out that has more than one or two choices for us.  It is well worth a visit and you really won’t be disappointed.  We chose calorific meals as had been walking non stop all day as tourists do, but there were plenty of healthier choices too.

Thank you Home Kitchen, we wish there were more places like you! x

It’s snack time kids!


Look at these wonderful treats!. Morrisons have done us proud and created some delicious things for the packed lunch box or after school snack.  As a family, we have all gone gluten free for lent and therefore all have tried these delights.  We were pleasantly surprised at how ‘normal’ they tasted.  The jam tarts were so big and tasty, but the favourites in the family were the chocolate brownies….they disappeared far too quickly! It’s so nice to find a child friendly selection of goodies, as so many are aimed at adults.  The brownies and digestives also didn’t taste as overly sugary as many cakes/biscuits can do, which was refreshing and didn’t take anything away from the overall taste.

My little Coeliac definitely approves of these, thank you Morrisons! x

Morrisons – new and improved Free From range!

Our friends at Morrisons gave us some amazing news yesterday!

They now have loads more of their own, very affordable free from products including loads more for kids!!  That’s 70 of their own products now in stores.  Curly fries (only £1), hash browns (only £1), kids cereals and ice creams were just some of the new products mentioned.

Here’s a few of the samples that we were lucky enough to try……

Morrisons can now have 444 Free From products available, which is a huge increase from 2016.  40 of their stores now have the dedicated space, which offers store cupboard, chilled and frozen goods in the one Free From area.  They are hoping to increase this across 100 stores within 2017.  My little coeliac loves this, as she knows that she can eat whatever she chooses from this area – it’s so refreshing and makes a huge difference to families.  It’s also much easier to find their Free From range in store now,  with their green triangular logo and it’s a lot more appealing.

In their main store, they are trialling a Free From fresh pizza counter, where staff have been trained up and accredited by the Coeliac Society.  These pizzas are currently priced similarly to the non-free from range at only £2.60 per pizza!!  I really hope they bring this out across more stores, as it sounds absolutely amazing!  You could so easily feed the whole family free from pizzas without spending a fortune… parties, here we come!

Morrisons, we give you a huge thumbs up and well done………we’re off to our local one right now to stock up on goodies.

Lydia and Mia x

School lunches for every Little Coeliac? Let’s make it happen! x

Mia’s School lunches – Our little Coeliac, Mia, is offered a hot school meal everyday.  This has been since day one of her starting Walkern Primary School two years ago.  Lisa Hayward, our wonderful school cook, uses a menu that has been created especially for Coeliacs and adapts it if Mia doesn’t particularly like a certain option.  Lisa works for Hertfordshire Catering Limited , who are able to offer special menus or various dietary requirement (as long as there is supporting medical evidence that it is necessary for the child). However, I quickly realised that Mia was in the minority and extremely fortunate being offered daily hot meals at school, as so many others in her situation are offered merely a baked potato once a week or absolutely nothing!

Being really shocked that many children were not being given their daily free school meals, on the basis of their dietary requirements, I contacted Hertfordshire Catering Limited to find out why they decided to offer this to our children and what they have done to make it easier for their school cooks to achieve the adaptations in the meals.

Meeting a Nutritionist – I had a meeting with Anka Johnston, Nutritionist for Hertfordshire Catering Limited, who was unaware of how unique their meal planning is.  She has made sure that the children’s adapted meals follow the same meals as the other children in school, so they look the same despite having the appropriate nutritional changes.  It has not been an easy job, but it was clearly important for Anka and Lisa to be able to offer every child a school meal, despite their special dietary requirement.  As a parent, it is so refreshing to hear that a school cook and catering company are striving to do their very best by your child, so there is one less barrier for our children with special dietary requirements to overcome.

Mia’s School – Walkern Primary School is a small village school, where you would imagine it may be harder to have a separate area within the kitchen for preparing foods safely to avoid cross contamination issues.  However, they have achieved it and been so successful with their catering that Lisa and her team won an award for ‘Primary School Catering Team of the Year 2016’ !!!!


How have they achieved this?  Each member of the catering team has to attend a 3 week training course, which includes learning about the various menus, adaptations and cross contamination issues (There is also a recognised Coeliac course for cooks that the Coeliac UK suggest).  Lisa cooks all meals from scratch and the normal school menu offers a green option (vegetarian) or red (meat option), one of which will be adapted to suit a coeliac menu.  For example, on Wednesdays there is always a roast and Mia is allowed everything except yorkshires and stuffing, as even their gravy is gluten free for ease and to avoid any contamination issues. Also for a salad side option, due to the likelihood of contamination as bread is next to the salad bar, Lisa ensures that a little salad is separated for Mia and  put to one side and covered over to stop any crumbs getting in.

Within Hertfordshire Catering Limited, the school kitchens are provided with a list of ingredients which contain allergens and they follow the menus which have been adapted by the nutritionist, Anka.  If they have to make changes to any dishes or ingredients then they have all of the information in which to do so, including having Anka at the end of the phone line for additional support.

Lisa also ensures that all children with a special dietary requirement is easily recognisable to staff in the kitchen at lunch times.  She has photos of the specific children in the kitchen, labelling the foods that they must avoid.  Lisa has also developed a multi-coloured loom band for the children to wear, as an extra reminder to the staff, which is a cool way for the children to subtly show staff that they need an adapted meal.

Mia’s current school lunch menu –

Week one Monday Tuesday Wednesday Thursday Friday
Coeliac Menu Gluten free turkey sausages and creamed potatoes Vegetable grill with potato wedges Roast beef with roast potatoes


Quorn fillet with roast potatoes

Creamy chicken curry with rice Gluten free fish fingers with low fat chips
`Jelly and fruit Fruit salad with gluten free shortbread Ice cream with fruit Frozen yoghurt with fruit Strawberry mousse


Week two Monday Tuesday Wednesday Thursday Friday
Coeliac Menu Jacket potato and beans Gluten free fish cake with diced potatoes Roast pork (no stuffing) with apple sauce and parliament potatoes


Bolognaise with gluten free pasta Vegetable grill
`Jelly and fruit Fruit salad with gluten free shortbread Ice cream with fruit Frozen yoghurt with fruit Strawberry mousse


Week three Monday Tuesday Wednesday Thursday Friday
Coeliac Menu Pork strips (no Yorkshire) and potato wedges Gluten free turkey burger (no bun) with diced potatoes Roast chicken (no stuffing) and roast potatoes


2 x quorn frankfurters (no roll) with diced potatoes Gluten free fish fingers and low fat chips
`Jelly and fruit Fruit salad with gluten free shortbread Ice cream with fruit Frozen yoghurt with fruit Strawberry mousse


How can you help your little Coeliac with their school lunches?

  1. Take the information to your school from Coeliac UK to help them understand what it is and the issues around Coeliac Disease, along with a doctor’s letter/diagnosis letter stating that your child has ‘Coeliac Disease’.
  2. Ensure the school cook is aware of training courses available for the kitchen staff to help them learn about Coeliac Disease and cross contamination issues (easily done via Coeliac UK), if they are not already knowledgeable.
  3. Help the kitchen staff look at the menus and suggest slight adaptations, which can make a meal gluten free/coeliac friendly (use the menu sample from Mia’s school above).
  4. Have regular contact with your school cook to ensure that they understand your child’s needs and likes/dislikes.
  5. Remember that children in key stage one (up to the end of year 2) are entitled to free school meals, so your child should not miss out.

Children with special dietary requirements are always going to struggle at meal times. When they are at school, they should feel safe and looked after what ever their abilities or limitations. It does take a bit of extra thinking from the school and catering company, but our children should always be included and made to feel accepted especially when eating at school. Many people feel that meal times are important occasions where children interact, learn and socialise with each other and inclusion is essential throughout their formative years.

You shouldn’t have to fight for this, but hopefully this may help give a positive nudge in the right direction to any schools/catering companies who are seeming reluctant to help.

Good luck!!

Mia and Mummy x


Lemon and Brazil Nut Cupcakes


When we got our bundle of wonderful food from Morrisons, Mia immediately asked to bake some cupcakes. We often make lemon ones, but we wanted to add a new twist with our ingredients. The Brazil nuts gave an extra depth to the flavour without being overpowering.  They were happily demolished by our hungry brood in seconds!

INGREDIENTS (makes approx 14 cupcakes)

175g unsalted butter (softened)

175g caster sugar

3 x eggs

1 tsp xanthum gum

2 x lemons (rind plus juice)

125g GF flour

1 tsp GF baking powder

250g Brazil nuts (ground)

How we did it:

1. Preheat oven to 180 C.
2. Put approx. 16 paper cake cases in Yorkshire tin.
3. Put butter and caster sugar into a large bowl or mixer and beat until pale and fluffy (approx 5 mins)
4. Gradually beat in the eggs, followed by lemon zest and the lemon juice.
5. Fold in the flour, xanthum gum, baking powder and ground Brazil nuts.
6. Spoon the mixture into the cases, using roughly a dessert spoonful per case.
7. Bake for 15mins (until golden brown).
8. Cool for 10 minutes.


Enjoy with a cup of tea or glass of milk! X