Food · Grain Free Recipes · Sugar Free Recipes

Gluten Free Sugar Free Carrot Cake

Finding the perfect gluten-free cake recipe is always a challenge- especially when it needs to be grain free and low FODMAP- but finding one that is sugar free as well is near impossible! Oh and did I mention diary free too???

Believe me, I’ve suffered through many a hideous solid rock cake of pure nut and no taste.

But fear not! This carrot cake is light and full of flavour.

In my pre-stomach-problems life I loved a slice of carrot cake and would always choose it over other, sweeter options. Having recently re-introduced carrots into my diet (in small amounts) thanks to the Low FODMAP diet I was delighted to adapt this wonderful recipe for my recent birthday celebrations:



340g finely shredded carrots
100g coconut flour
100g almond flour
20g unsweetened shredded dried coconut
100g artificial sweetener (sucralose preferably) or 50g Stevia
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
8 egg whites
280ml unsweetened soy milk (or other dairy free)
100g coconut margarine (or other dairy free)
2 tsp vanilla extract

Cream Cheese Frosting:
680g cream cheese
100g coconut margarine (or other dairy free)
70g artificial sweetener (sucralose preferably) or 35g Stevia
½ tsp ground cinnamon
4 tsp vanilla extract
2 tbsp unsweetened soy milk (or other dairy free)
unsweetened shredded dried coconut for decoration
pecans for decoration

  • Preheat the oven to 160˚C/325˚F. Line two 8-inch round cake pans with parchment paper and grease the sides.
  • In one bowl combine the carrot, coconut flour, almond flour, shredded coconut, sweetener, baking powder, salt and cinnamon. Whisk until well mixed.
  • In a different bowl whisk the egg whites, milk, melted margarine and vanilla.
  • Add the liquid ingredients to the carrot and flour mixture. Stir with a large spoon until a thick, sticky batter is created. Add extra milk if the batter is too thick to pour.
  • Pour the batter into the prepared pans, using a spatula to evenly spread.
  • If your oven is large enough then bake both cakes on the middle rack for an hour. With a smaller oven bake on separate racks for half an hour then switch racks and bake for another 30 minutes. Take out of the oven once the cakes are lightly golden brown, springy when pressed and a knife inserted into the centre comes out clean. Let the cakes cool in the pans for 15 minutes before moving to a rack.
  • Once the cakes are cool, prepare and apply the frosting: Combine all frosting ingredients and mix with an electric whisk until fluffy and creamy.
  • Spread an even layer of frosting about half an inch thick across the top of one cake.
  • Position the second layer on top then spread the remaining frosting across the entire cake.
  • To decorate press the shredded coconut to the sides of the cake and create a pretty pattern on the top using the pecans…or just scatter the decorations liberally everywhere, who am I to judge?

Almond flour (sometimes known as ‘almond powder’) is really just very finely ground almonds: if you can’t find it then put ground almonds into a small blender or coffee grinder.


Food · Grain Free Recipes · Sugar Free Recipes

Fish Pie Recipe: What To Do With Pumpkin Leftovers?

Autumn; a time for stomping through gold and red leaves and carving beautiful, round pumpkins. Is it any surprise it’s my favourite time of year? Just take a look at our new family Instagram account- it’s entirely autumn themed!

Beautiful pumpkins aren’t just perfect for aesthetics though, they’re also delicious. Sadly however, according to the green-living charity Hubbub, 15 million pumpkins are binned every Halloween! That’s enough to make a bowl of yummy pumpkin soup for every person in the UK and a criminal waste of food.

I love roasting pumpkins (obviously. Most delicious things ever bar sweet potatoes… and yes, I may have an addiction to orange foods) but mashed pumpkin is also a great ingredient in waffles, cookies  and gorgeous cupcakes . This year however I thought I would challenge myself to make something savory!

… I also had a lot of frozen fish and seafood in my freezer because my aunt gave me a Waitrose gift card (thanks Auntie Angela!) and I can never resist a good deal.



1Kg pumpkin
1 lemon
40g unsalted butter
2 carrots
Olive oil
500ml semi-skimmed milk
450g chopped frozen fish
65g rice flour
100g frozen spinach
200g frozen mixed seafood
1tsp English mustard
40g cheddar cheese

  • Preheat the oven to 180ºC.
  • Cut up the pumpkin into chunks and cook through in a large pan of boiling salted water- should take 15 minutes or so. Drain and mash with a pinch of salt and pepper, zest from the lemon and the butter. Leave to one side.
  • Peel and chop the carrots, cook for 15 mins in a large ovenproof pan with about a tablespoon of oil until they are softened.
  • Meanwhile, heat the milk in a pan on medium heat. Once simmering, add the frozen fish fillets for around 10 mins. Use a slotted spoon to remove the fish, transferring to a plate.
  • Take the milk pan off the heat.
  • Stir the rice flour into the carrots then gradually add the milk, a ladleful at a time, stirring continuously. Stir in the spinach until broken down, then season.
  • Add the fish fillets and defrosted prawns, mustard and juice from half the lemon.
  • Combine the cheddar cheese and mashed pumpkin and smooth over the top, creating texture with a fork.
  • Bake for 30 to 40 minutes, until it is golden on top!

If you’re Low-FODMAP like me then you’ll be using a lactose-free milk. I’d advise against soy milk because it can get petty curdled and almond milk tends to be a little thin… rice milk is a good bet as is my favourite lacto-free brand (who also make lacto-free cheese!)

Food · Food Reviews · Grain Free Recipes · Sugar Free Recipes

Gluten Free Kari Ayam and Chickpea Pasta

Serves 6

Gluten Free pasta is not always… ahem… the best pasta. In fact, it’s a struggle to get my wife to even contemplate eating it despite the fact normal pasta hurts her stomach and gives her eczema. As my reaction to gluten is far more severe and I really don’t have a choice in the matter I am much more open to trying new versions.

The kind people at Evexia Thrive sent me some of their filled and unfilled pasta and after I created this recipe using their chickpea fusilli guess who was begging for some?! Oh yes, after trying this she has been fully converted.

Pride. So much pride.

Kari Ayam is the Malaysian word for ‘chicken curry’- and it sounds so much fancier. The dish is made using the bony parts of the chicken: ribs, wings, thighs and legs, these are then marinated in a ground blend of spices, chillies, ginger, garlic, candlenuts, lemon grass, shallots and belachan. Since my food has to be Low FODMAP, I’ve excluded the garlic and shallots but have used garlic flavoured oil and spring onion greens in their place. Candlenuts are also exceptionally hard to find in the UK at a price that doesn’t make me feel ill (if you have a good lead, let me know!) so I’ve used macadamia nuts in their place.

The chickpea fusilli is made with only chickpeas and water so is suitable for those with a gluten, egg or dairy intolerance and even vegans! It has a wonderful nutty flavour that really adds to this dish. I love this recipe and I’ll definitely be serving it at my next dinner party.

… once I’ve warned my guests they’ll be getting their fingers messy!

No ‘dry clean only’ clothes please.

Chickpea PastaIngredients


Spice Paste:
1 bunch of spring onions, green tops only
6 fresh red chillies, seeds separated
8 macadamia nuts
2 inch ginger
2 shoots lemongrass, roughly chopped
20g belachan

1.5kg chicken, bony parts (thighs, legs, wings)
600ml chicken stock
1 can (400ml) coconut milk
1 cinnamon stick
2 pieces star anise
4 pieces cloves
6 pieces green cardamom
6 curry leaves
1tbsp fish sauce
1tsp brown sugar replacement (Sukrin do a good one!)
3tbsp garlic flavoured oil

· Combine all spice paste ingredients in a food processor and blend to a paste
· Cover spice paste and leave to mature overnight
· In a large bowl combine the spice paste and chicken then allow to marinate for half an hour.
· Heat the garlic oil in a large wok then sauté the cinnamon stick, star anise, cloves, cardamom and curry leaves.
· Add the marinated chicken together with the rest of the spice paste and fry on a low heat.
· Pour in the chicken stock and bring to a boil
· Lower the heat, cover the wok then simmer for 40 minutes
· Add coconut milk, cover and simmer for 20 more minutes
· Season with fish sauce and brown sugar.
· Cook the pasta (careful- it only takes 3 mins!)
· Serve with watercress and sliced spring onion greens

Chickpea Pasta


Candlenuts are the authentic Malaysian thickener for spice pastes but macadamia nuts match their high oil content although they don’t have the bitter and slightly soapy aftertaste… that last part might sell you even more on the macadamia nuts but I promise the soapiness is weirdly nice.

If you’re not a fan of bones then you could use chicken breasts but you’ll really be missing out on the deep umami of the bony broth.

You will probably need to open your kitchen window when cooking this- it’s very fragrant and the chillies will get in your nose! Excellent if you have a cold!