Tag Archives: gluten free

3 ingredient raw chocolate bites

So simple. So delicious. Very like little Nakd bars. Made on a day when there were no treats, no chocolate, and only really boring biscuits left in the house. There was an old, but still in date, bag of currants in the cupboard and some almonds… so here we go!

Ingredients:
100g currants (raisins would be great too)
100g of almonds (substitute any nut you want)
1 teaspoon of cocoa powder (not actually raw, you could use the more expensive cacao if you prefer)

Food process or blend these ingredients up till they make a soft dough. If using a blender you may have to stop the machine to squash down/stir a bit now and again.

Squeeze the dough into little shapes and eat. You could press them into chocolate moulds or form them into bars to give them a more beautiful appearance. We didn’t do that and they did ever so slightly resemble those novelty Christmas chocolates that get marketed as Reindeer Droppings!

Totally scrumptious though. Totally.


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A Brambley Update

Last time we had pies, this time it’s cake! We have two new recipes, both using seasonal ingredients. First there’s the wonderful Apple, Banana and Raisin Cake which contains no gluten and no refined sugar. Then we have Bramble Chocolate Chip Cakes which are every so slightly purple!

New to the Freebies Page are a free audio book from Audible and Free 6 month trial of Amazon Prime for students.

On the Make a Few Pounds section we have added information about Facebook selling groups.

Cheaper ways to shop on Amazon now include their Certified Refurbished section and their Outlet for overstocks and marked down items.

It’s coming: Frugal Christmas

Don’t forget, we’re now on Facebook, if you fancy following us there.

Here’s hoping for some more sunny days!
All at Frugal Living in the UK
http://www.frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
and now, Facebook!

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Brambling Free!

Underground, overground, brambling free! The brambles of Wimbledon Common are we…

I don’t know if Wimbledon Common is a good source of brambles (blackberries) but many hedgerows are this time of year, and that means: fruity purple cakes. With chocolate chips. Just because.

 

Bramble Chocolate Chip Cakes
Ingredients:
300g Doves Farm Gluten free Self Raising flour
100g caster sugar
a couple of handfuls of freshly picked brambles
about a third of a cup of soya milk
about a third of a cup of sunflower oil
100g of chocolate chips (we used Moo Free)
water to mix to a good thick batter – though you don’t want it too runny

Mix the flour, chocolate chips and sugar together (keep some chips back for sprinkling on top). Blend up the brambles with the soya milk and mix this in along with the oil, adding some water if the batter is too thick. It should be purple!

Divide between 12 cake or muffin cases. Place in a muffin tin if using paper ones; silicone reusable cases are better in many ways, not least of which is that the cakes will not stick to them like glue as gluten-free mixes are prone to do. Top with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning. And slightly purpling!



Apple, Banana and Raisin Cake (gluten free)

This recipe contains no gluten and no refined sugar, but is sweet and even sort of juicy! It fitted a seven inch round cake tin.

Ingredients:
200g Doves Farm Gluten Free Self Raising Flour
2 apples, peeled and chopped into small chunks
2 bananas, mashed
1 cupful of raisins
half a cupful of sunflower oil
soya milk, or other milk of your choice to mix, about a cup and a half

Place the flour in a mixing bowl and make a well in the middle. Pour in your oil and some of the soya milk. Add the mashed banana and the apples and raisins and mix, mix, mix, with a wooden spoon, adding milk as you go for a good consistency (thick but not dry, pourable but not runny). Pour into a greased cake tin and bake at 200C/400F for about half an hour or until a skewer comes out clean. Cool and enjoy!

The juiciness of the fruit means this gluten free cake does not dry out like some and is good for two or three days. Best kept in the fridge.

Super-frugal Roast Potatoes!

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Leaves are whirling around, the first frost has happened; Autumn is truly here! We have a new super-frugal recipe for you: Roast Potatoes and Peppers. It may be simple but it’s super-delicious too.

The Food Shopping Tips section has been updated with links to Ocado who currently have a £20 off your first order offer.

The Household Tips page has a new link to Fashion Snip, ladies clothes at a snip of a price.

And the Finance page now has information on making a cost effective and simple will.

Featured link: Approved Food, sellers of clearance food and household items, a source of many cupboard filling bargains! http://www.approvedfood.co.uk/?afid=7341ac

Enjoy the remaining sunshine!
All at Frugal Living in the UK
http://frugal.org.uk

and on Twitter: https://twitter.com/frugaluk
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Roast Potatoes and Peppers

A super simple and super tasty recipe, made all the more frugal by knowing supermarket ultimate price down time. At two Tescos near us it’s around 7pm each day. Bread goes down to 10p and veg is available from 2p!

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Ingredients (quantities are entirely adjustable):
1 bag of new potatoes (filled a medium saucepan), cut into chunks
1 bag of peppers (four peppers), roughly chopped
1 large onion, chopped
salt and pepper to taste
a little oil to coat in the oven
Optional extras: herbs, spices, garlic, other veg such as carrots and parsnips, aubergine, courgettes, mushrooms…

Par boil the potatoes, leaving skins on, while you pre-heat the oven to 200C/400F. Once partially cooked, drain and place the potatoes in a large roasting tin along with the peppers, onion, salt and pepper and toss well in the oil until everything is well covered. Roast for at least half an hour, until the veg is browning up.

Good as a side dish or as a main with rice and salad.

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Chunky Purple Pasta

purple pasta

A delicious and thrifty dish, made all the more frugal in this instance by the aubergine and beetroot being obtained during Tesco’s 2p evening reduction time (may not be all stores and times vary, worth asking).

Ingredients for sauce (amount serves four):
a little olive oil
1 leek, chopped
2 cloves of garlic, crushed or finely chopped
a bunch of fresh beetroot, peeled and cut into chunks
2 small aubergines, cubed
1 courgette, also cubed
1 pack of passata (we prefer Lidl’s cheap brand to Tesco value, much nicer)
1 can of red kidney beans
2 teaspoons of dried oregano (or other herbs, fresh are nice too)
salt and black pepper to taste

Cook the pasta according to pack instructions. Meanwhile, fry the vegetables in the oil until softened then add the passata. Bring to the boil, adding beans, herbs and seasoning as you go, water if too thick, tomato puree if too thin. Turn down to a simmer until all is cooked, probably for about 20 minutes; test for seasoning, adjust if needed, and pile the sauce on top of your pasta. Garnish with parsley and enjoy.