Author: Pauline O Grady Noonan

In the second part of our diabetic friendly dishes we looks at a breakfast, main course and dessert

Poached Eggs are the healthiest way to cook eggs and arguably the most delicious too, paired with nutrient rich hot smoked salmon and asparagus with a yogurt sauce that gives the same effect as a hollandaise with none of the fat

Everyone has their own version of curry but this recipe is just a little bit different, an immensely creamy dish, without any cream, Cashew nut cream is simple and effective but also adds flavor and all the benefits of nuts. You can use any curry flavoring, meats or vegetables you like.

Who doesn’t love chocolate, this dark chocolate tart ticks all the boxes, with flavors of coconut, almond and strawberry its makes the perfect diabetic friendly dessert. Make one big tart of individual portions

In the next part of our series we are looking at diabetic friendly foods. A diabetic diet is mainly low sugar and healthy.

Foods recommenced for Diabetics include: Salmon, Sardines, Herring, Anchovies, and Mackerel, Leafy greens, Avocados, Eggs, Chia seeds, Beans, Greek yogurt, Nuts, Broccoli, Extra Virgin Olive Oil, Flaxseed, Apple Cider Vinegar, Strawberries, Garlic, Squash

Granola is a simple thing to make, and making your own means you can decide on your own flavours and you can moderate the sugar content, we used a maple syrup blended with a carob syrup to really push down the sugar content.

One pan fish dishes make for simple quick midweek meals, this healthy pan sheet recipe is easily customisable to use vegetables you like. Gremolata is a refreshing sauce to accompany any fish, don’t be afraid of the anchovies, not only are they excellent nutrition, they add flavour but not a fish flavour. Trust us, they are amazing.

Pannacotta is an Italian dessert tradionally made with cream and vanilla, this recipe replaces the cream with Greek Yoghurt, the addition of blackcurrant adds sweetness and the tea gives a deeply complex flavour worthy of any dinner party table. We used stevia sweetener instead of sugar to moderate the sugar content even more.

This week we continued our look at gluten free cooking, to start we are using the pizza dough we made last week to create some pizzas, this week is more about the cooking method the pizza and can be used for any fresh pizza dough not just gluten free. Using the frying pan and grill method we replicate the characteristics of a pizza oven but also make it quick and easy cooking.

A lunch time favorite, a breakfast, or just an on the go snack, jambons are loved all around the country, and with our recipe you can recreate the delicious snack at home. Gluten Free shop bought pastry works well and is just as versatile as regular pastry as we show in this recipe. You can add any number of fillings you like instead of ham and cheese, you could try some cajun spiced chicken and vegetables, pesto coated courgette, even some philly beef style, the opportunities are endless.

Who doesn’t love Southern Fried Chicken, it is a family favorite and one that is quite easy to make gluten free, in fact the addition of potato starch or cornflour is a good idea regardless of gluten free or not as it just gives a crispness unlike regular flour. This recipe however makes use of the best appliance anyone could have, an airfyer, so not only do we get perfect Southern Fried Chicken, it is also infinitely healthier than the original method but equally good results. Of course if you don’t have an airfyer you can also cook these in the traditional way.

Welcome back to another series with Mallow Community Health Project

This week, we are looking at gluten free cooking, and more so baking. We did 3 videos, one of Gluten Free Brown Bread, an Easy Gluten Free White Bread, and Gluten Free Pizza Dough (we will make pizzas with them next week)

Trough many trials and tests, we came up with some recipes to make gluten free baking as accessible, but equally as tasty and noticeably the same as regular food items.

We found regular gluten free flours mixes, while good, were not designed for breads, the one we found that was perfect for breads was Caputo Fiorglut Gluten Free Flour. This was designed and blended for the purpose of bread making and makes the process so much more reliable and easy. We realise however that not everyone can buy online so we have also put a recipe up where you dont need to use the Caputo flour, we can essentially blend it ourselves with a mix of flours, however be warned, psyllium husk (the gluten substitute) can be hard to to work with at times and without enough acidity can turn purple, if this happens don’t worry, your purplish bread is still perfectly ok to eat and still just as delicious.

I have however only managed to find this to buy online in one shop in Ireland, however, if anyone does know where it can be bought please let us know. The link for the shop we found is below

Caputo Flour Gluten Free 1kg

Have a look at the extra recipes below too, be sure to comment your questions on the posts