Combine my multiple food intolerances with the fact that I’m a vegetarian and going on a picnic, or needing a packed lunch can be a nightmare. Fortunately I love cooking and I recently came across a recipe in a Your Healthy Living magazine that I was able to adapt to my requirements: NO GLUTEN, NO SUGAR, LOW FODMAP, LOW GI and of course, VEGETARIAN.
I made them before we went on holiday in July and froze them taking a couple out of the freezer every day to take out for my lunch. I made them again for my travel food when I journeyed back to Spain. They are both delicious and filling and really quick and easy to make!
1. Ingredients (makes 18):
- 70g whole buckwheat flour*
- 1 tsp curry paste or 1 tsp mild curry powder blended with 1 tsp olive oil
- 5 large eggs
- 5 tbsp soya milk
- 1 grated courgette
- 1 red or orange peeper diced
- 40g lactofree cheese
- 400g tin of chickpeas
- 30g bag of fresh coriander chopped (or 4 tbsp when chopped)
- salt and pepper to taste
* The buckwheat flour that I use warns that it can’t be guaranteed as gluten free because of problems with cross pollination. I personally find it more tolerable than gluten free flour because it is lower GI and I’ve never sensed it triggering my gluten issues. You may want to use your preferred gluten free flour to be sure, especially if you are confirmed ceoliac.
Prep (Maybe you could get help with this?): Grate courgette and cheese; Chop pepper and coriander; Mix curry powder and olive oil to form a curry paste; Heat oven to 180C; Grease muffin tin.
2. Briefly whisk the eggs, soya milk and curry paste, then add all other ingredients
3. Mix it all up
4. Spoon it into muffin cases (you’ll need 18) and bake for 25-30 mins.
I hope you enjoy these as much as I do!
A small favour, please rate this post using the stars below the related posts, thank you.
such a delicious recipe …thks for the tips n….to know that they can be frozen !!