When I first discovered I was intolerant of gluten, and went out for a meal there was often very little on a menu suitable for me, let alone anyone coeliac.
Jacket potatoes or gammon. Rarely could you have your gammon with chips in those days. But you could have
*drum roll*
Jacket Potatoes.
Luckily I liked and still do, jacket potatoes. As long as there's no cheese.
(Pic:Pinterest)
But, apart from with gammon (egg or pineapple included) always eating them got a bit boring.
You'd be offered baked beans, (usually off the kid's menu), tuna mayo, coleslaw, and coronation chicken. Or the dreaded cheese.
Nowadays, you still get the potatoes, but menus have expanded. And I hope will continue to do so. Thank you pubs, cafes and restaurants.
Even what I have with them at home is different. I'm not a pasta fan so a jacket tattie is a good alternative.
And in case you're wondering what about flapjacks, I'm coming to them now.
I can't eat oats unless they're gluten free, so I tend to make my own chewy flapjacks. Sorry no photos they never last long enough. It's not just me that eats them. It's a really easy recipe and you can make them chewy or crunch. Sometimes its a toss up which I end with.
However, the lovely husband and I eat them regardless.
Such an easy recipe:
150g each of butter, sugar and syrup, melted together
250-350g of gluten free oats, added when rest is melted
put into flapjack tins or on a tray
cook for 45-50 mins 150deg C (fan 130deg C)
gas mark 2
eat and enjoy,
love Raven xxx
No comments:
Post a Comment