AMUK Healthy Living Blog



Author : Hazel Econs
Related Conditions : Food Intolerance / non-allergic food hypersenstivity , Gluten & Wheat Intolerance and Coeliac Disease

This time of the year is often more difficult for food allergy and intolerance sufferers than usual as there are so many tempting food items in the shops but they are full of the ingredients that many people cannot eat.

Just think about those commonly eaten “treats” at Christmas such as Christmas cake, Stollen, Pannetonne, turkey stuffing, bread sauce, Christmas pudding, rum butter, brandy cream - what do they all contain?  Wheat, dairies, gluten, nuts!

We have put together a sample of a few delicious recipes that can be useful alternatives.  However, read the ingredients carefully because they may not be suitable for everyone or may need further adjustment.

Thanks to the education of the food stores though, there are alternatives on the supermarket shelves.  I tried some delicious wheat free, dairy free, gluten free mince pies from Sainsbury’s the other day - I can hardly tell the difference.

Canapes: Blinis with Smoked Salmon

        50g (2oz) Doves Farm gluten free flour
        generous pinch of salt
        1 sachet (7g/1/4oz) baking yeast
        240ml (8floz) semi-skimmed milk (or unsweetened soya or oat milk for dairy free), warmed slightly
        2 eggs, separated
        olive oil for frying
        225-340g (8-12ozs) smoked salmon
        300ml (10floz) sour cream (or plain soya cream cheese flavoured with the juice of ½-1 lemon for diary free)
        lumpfish roe or pinches of chilli powder to decorate
        dill to serve

Sift the flour with the salt then add the yeast. Whisk in the warm milk with a hand whisk then beat in the egg yolks. Cover with clean tea towel and leave in a warm place for around an hour to rise. Whisk the egg whites to a soft peak then stir them into the batter.
Heat a heavy frying pan with a small dribble of oil. When hot, use a large teaspoon or dessertspoon to drop small puddles of the batter into the pan. Cook for a minute then flip over and cook for a further minute. Remove with a spatula onto kitchen paper and continue to fry the blinis, inter-layering them with kitchen paper as they are cooked.
To serve, ‘butter' each blini lightly with the cream or soya cheese. Cut the smoked salmon into small enough pieces to be able to fold over on the blini then put another dab of the sour cream or cream cheese on the top of each. Decorate each with a few balls of lumpfish roe or with a pinch of chilli powder.



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