I am posting yesterdays food so here is what I ate and I found the recipe for the tasty Gluten Free Victoria Sponge.
|Peas and Crayons|
For breakfast I made very yummy banana pancakes and you can find the recipe here.
For lunch I had a mini picnic on my desk of gluten free bread, hummus, cucumber and cherry tomatoes. I had been for a very quick lunch and it was tasty and refreshing.
Dinner was a tasty prawn and rice noodle soup. According to my weekly plan I should have been eating Cod with roasted potatoes and cherry tomatoes but I forgot to get the cod out the freezer. I have made this many times before using different noodles but this time I used gluten free rice noodles.
|We found this tasty and it was gluten free.|
|I made a real mess dishing this out!!|
For snacks during the day I had gluten free rice cakes with hummus and some tasty fruit and yogurt.
Here also is the recipe for the tasty Victoria Sponge that I took to Centre Parcs. It was loved by adults and children alike as where the gluten free biscuits.
Preheat the oven to 170oC
175g of Gluten Free Self Raising Flour (I used Doves)1 tsp of gluten free baking powder
½ tsp vanilla (optional)
Mix the butter/marg and sugar together until soft and light.
Then add one egg at a time with a little flour until they are all mixed in. Fold in the remaining flour, baking powder and vanilla. Once combined pour into the sandwich tins and cook for 30 min (until lightly golden and springy to touch). Leave for 5 mins and turn out onto wire rack to cool. Once cooled add a layer of jam and some butter icing. I used a basic butter icing recipe but can’t find it! I know I used 50g of butter and lots of sieved icing sugar until it was nice and creamy.