Why I haven’t posted in awhile...

When I started my food blog, I didn’t just want to post recipes, I wanted to share my life and my experiences with people as well. But, I got scared. I hate the way people try to portray a perfect life over social media, so I want to start being a bit more transparent and hopefully meet other people going through the same kind of things as me. So here is me trying to do just that.

Now down to business...

Over the past couple of months, food and I have not been getting along very well, so I haven’t cooked much or developed any recipes. I was regularly having severe stomach pains after eating (as well as other allergy/intolerant responses). Once again, I was scared of eating and began to avoid it. But, this time I decided to go to the doctors and stop putting up with the pain (well about a month later anyway). After being unable to move while trying to complete an assignment at uni (that I was just a little bit behind on), I decided I had to go to the doctors. It takes a lot for me to admit I’m in pain.

After a few hours of sitting in the waiting room, I was seen by a trainee doctor. This was not ideal considering my time constraints but, I enjoyed the procrastination and I got an insight into the medical textbooks. Following a lot of talking and being prodded, we came to the conclusion that I should go gluten and dairy free for the rest of the academic year, so I could try and get through my exams pain free. However, I had to agree on the plan of going back on gluten and dairy for 2 weeks (apparently it needs to be 6 weeks though), during my gap year next year to then have all the blood and allergy tests possible (once again) to get a medical diagnosis. You can read my full story on why I don’t eat gluten in the updated ‘my story so far’ tab on above.  Side note: I am hoping to do another post soon explaining why I am taking a gap year, 2/3rds of the way through my degree.

This idea originally sounded horrendous and to be honest it still does but, I’m trying to look on the bright side. Yes, I may be bed/toilet bound for a few weeks but, I will get to eat all the foods I have missed since going gluten free (mainly fresh crunchy bread). I am a bit of a daydreamer, so I came up with the brilliant Idea of going to Paris for a couple of days during the weeks. This probably won’t be very practical, but I can dream to stop putting off starting the weeks. Whatever I end up doing, I plan on blogging about it. Eating foods that I haven’t eaten in over 5 years will be an unpredictable experience. Roughly this time last year I cycled to Paris, ended up having to eat gluten full pasta because the restaurant couldn’t do anything gluten free. I had cycled over 700 miles, so I decided eating gluten would make me less ill than if I didn’t eat. When I tried the pasta, I found it gross. Yes, it was an Italian restaurant in Paris, but it wasn’t cheap and it can’t have been that badly cooked. This started to make me wonder whether I have got used to and now prefer the gluten free stuff now. I don’t know if that will be the same for all gluten full foods, but this is the only way to find out. Whether anyone ends up reading it, I think I would enjoy writing about it and it will give me something to do while I’m bed bound.

Have you had a similar experience or any advice you could give me? Any advice at all would be great! Please comment below or contact me directly by email or Instagram.

Hattie xx

Super Seedy Bagels

Bagels are best brain food ever, absolutely packed full of carbs. The addition of the seeds makes them perfect for exam seasons - I've lost count of how many I've eaten this week. I have avoided making bagels before thinking they wouldn't be very forgiving gluten free wise but, I was completely wrong! The boiling process gives the dough a great soft chewy texture that is hard to achieve with basic gluten free bread recipes. 

Ingredients: makes 4 large or 5 medium bagels

350 grams of gluten free brown bread flour (or white if you prefer)

2 level teaspoons of caster sugar

1 heaped teaspoon of easy bake yeast - ordinary dry yeast would also be fine but the added vitamin C in easy bake yeast just gives the dough an extra lift

1 teaspoon of salt

15 grams of chia seeds

15 grams of sunflower seeds

15 grams of pumpkin seeds

200 millilitres of lukewarm water

50 millilitres of boiling water

To top: 1 egg yolk and extra seeds

Method:

1. Stir the yeast and sugar into the lukewarm water and set aside for 5 to 10 minutes until a thick foam forms on the surface.

2. Add the chia seeds to the boiling water and stir until the mixture becomes gelatinous. In a large bowl stir the chia seed mixture into the flour, salt and seeds.

3. Pour in the yeast mix, stirring with a pallet knife or metal spoon until it forms a dough. 

4. Kneed the dough for 5 minutes then Split it into 4 or 5 evenly sized pieces. Roll each into a ball then poke a hole in the centre of each. Pull out the rings until the centre hole is about 3cm in diametre, smoothing the sides.

5. Boil a large pan of water then, when it is bubbling vigorously, boil one bagel at a time for 1 minute until it begins to float. Use a slotted spoon to made sure the bagels don't become stuck to the bottom of the pan and to remove them after 1 minute. 

6. Place them on a silicon lined or non stick tray when boiled, I found both baking paper and grease proof paper stuck to the bagels. Using a pastry brush, brush each bagel with egg yolk then sprinkle over some extra seeds.

7. Bake in a 200C preheated oven for 30 minutes then leave to cook before eating. 

Serving suggestions:

These bagels are best served toasted or warmed in the oven. My ultimate favourite topping is cream cheese and bacon, the combination of salty and creamy is perfect!

Yule Log/Chocolate Winter Waffles

I'm back home for Christmas now, which means one thing other than free ingredients: dairy free recipes so my dad doesn't feel left out.

Every Christmas I make a yule log and each year I have improved upon last year's recipe. This is my favourite by far. 

Ingredients

for the sponge

5 eggs

125 grams of sugar

25 grams of cocoa powder

100 grams of gluten free self raising flour

for the icing 

400 grams of dairy free dark chocolate (70%+)

8 grams of salt

180 millilitres of boiling water

Method

1. To prepare the icing, break the chocolate up into a microwavable bowl. Add the salt then pour in 130 millilitres of the boiling water. Stir until smooth. Microwave for 15 second blasts if needed. Cover with cling film then refrigerate for at least 3 hours before icing. 
   
2. To make the sponge, crack the eggs into a large bowl and weigh in the sugar. Whisk until pale - almost white. 
   
3. Sieve in the cocoa powder and flour then fold in until there are no lumps. 
4. Pour into a lined 28 by 40cm tin.
5. Bake at 180C for 18 to 20 minutes.
6. Once cooked, leave to cool for 5 minutes then roll with the baking paper attached (follow the pictures below). Leave wrapped in a tea towel until cool.
   
   
   
     
7. When the sponge is cool, remove the icing from the fridge, add the rest of the boiling water until the icing reaches a thin enough paste to spread or pipe onto the cake.
8. Unroll the sponge and spread on the icing, re-roll then decorate to your heart's content.

Serving suggestions

If you don't feel like making an  entire yule log, the sponge mixture is perfect for waffles. Just make up a 20% portion with 1 egg, 25 grams of sugar, 5 grams of cocoa powder and 20 grams of flour. Cook in a waffle maker for 5 to 7 minutes. 

Merry Christmas, Hattie x