Raw Pecan Brownies

These brownies are made without any baking, completely gluten free and very addictive!

I have used pecans, but you can also use walnuts as the base, whatever your taste preference is!

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You will need:

For The Base

One Cup of Dates

One Cup of Pecans

1/2 Cup of Raw Cacao Powder

1/2 Cup of Brazil Nuts (Chopped)

1/2 Cup of Coconut Flakes

One Teaspoon of Vanilla Essence

One Tablespoon of Coconut Oil

For The Topping

1/3 Cup of Coconut Oil

1/3 Cup of Cacao Powder

50g of 85% + Dark Chocolate

One Teaspoon of Honey (I use Raw Manuka Honey)

One Teaspoon of Vanilla Essence

Pinch of Salt

In a food processor add all the base ingredients accept for the pecans. Blitz together until everything is mixed, then add the pecans in. Blitz again for another few seconds leaving larger pecans bits in to get some added crunch.

Then in a rectangular dish, put the base mixture in and press down so that it is evenly layered across the dish.

Then put in the freezer for 30 minutes.

To make the topping - heat all the ingredients up in a saucepan then pour on top of the base mixture. Pop back into the freezer for another 15 minutes.

Then the brownies are ready! I added some pecans halves to the top of mine and cut them into bite size squares. I also sprinkle them with a bit of salt to cut through the sharpness of the chocolate!

Best kept in the fridge to stop them from melting!

Enjoy,

MB

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Peanut-Butter Protein Flapjacks

This past year I have been focusing on purely strength training, both for health reasons and also for appearance. 

In October I wrote a post on some of the benefits of strength training.

http://mollybuszardfood.blogspot.co.uk/2014/10/14102014.html

 After a workout I tend to have a protein shake, as do a lot of people. Protein delivers amino acids to muscles, this helps them to recover from workouts. One of the most popular type of protein powder is whey.

I will be using whey protein in this recipe, I get mine from http://www.theproteinworks.com. (They do great gluten-free flavours!)

These protein flapjacks are a lot tastier than a shake but still give you the source of protein you need. (And keep you going till dinner time!) 

Protein is not just for all the aspiring body builders out there, nor are these flapjacks. Protein is extremely important in our diet whether or not we are working out. Our hair and nails are mostly made up of protein, our bodies uses it to repair and build tissue. We also need it to help towards making hormones, cartilage, blood, skin and other body chemicals! So these are a great source of protein for everyone!

You Will Need:

120g of Gluten-Free Oats

60g of Whey Protein 

100g of Peanut Butter (Your own or Meridian)

150g of Dairy-Free Milk, I use Rude Health Almond Milk

15g of Honey (I use Raw Manuka)

50g of Chopped Almonds

50g of Raisins

20g of Pumpkin Seeds

In a large mixing bowl, add the oats and whey together and mix. In another smaller bowl whisk together the milk and the peanut butter, until they are completely mixed together!

Add the milk mixture into the oat mixture and mix together using a wooden spoon. Then add the rest of the ingredients in making sure everything is mixed evenly together. The mixture should be nice and sticky!

On a baking tray, line with baking parchment paper and grease with some melted coconut oil.

Place the flapjacks into the fridge for about 30 minutes. This will make the mixture bind together more when its cooking, meaning the mixture is more likely to hold when cut later on.

Pop your flapjacks into the oven for around 15 minutes on 180 degrees, or until they are golden brown.

Cut into squares and keep in an air tight container! 

They are ready to eat whenever you want!

Enjoy!

MB

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This recipe is inspired from a company called LDNM (London Muscle) but I have added some extra bits and made it gluten free! 

http://www.ldnmuscle.com - check them out!

Mini Raw Carrot-Cake Cups

The thing I miss most about being gluten-free is, cake. A good gluten-free cake is hard to come by, you will never be able to create that lovely soft sweet spongey texture.

 I find the key for me to keep healthy, happy and my body in its best shape is to cut out gluten, dairy and most importantly sugar. So I really enjoy finding recipes that are still just as tasty but they don't compromise my health or diet.

One of my favourite cakes used to be Carrot Cake; I have managed to find a raw take on this! It has no sugar, dairy or gluten in, but still tastes just as yummy! There is no baking, so it is quick to make.

 Not forgetting there is also a lovely lemony icing to go on top too!

You will need -

For the Cake Base:

• 1 ½ Cup of Carrot Grated (About 1 1/2 Carrots)
• ½ Cup of Ground Almonds 
• 1/3 Cup of Coconut Flour
• 1/3 Cup of Chopped Walnuts 
• 1/4 Cup of Raisins/Sultanas 
• 1 Teaspoon of Lemon Zest
• 2 Teaspoons of Lemon Juice 
• 1 Teaspoon of Cinnamon Powder
• 1 Teaspoon of Vanilla Essence 

For the Icing:

• 1/2 Cup of Cashews
• 1/3 Cup Lemon Juice
• 2 ½ Tablespoons of Melted Coconut Oil
• 1 Tablespoon of Honey (I use raw Manuka Honey)
• 1 Teaspoon of Vanilla Essence

For the Cake Base, add all the ingredients into a food processor and mix. Everything should be ground down so that it can be squeezed into cupcake cases. I added a small amount of water when needed to make the mixture slightly wetter, making it bind together more easily.

Put your cases into your cupcake tray, the mixture should make about 9 cupcakes. Roll the mixture into small balls and then push each down into the cases so that they are compressed. (This will make sure they keep their shape.)
Once all the cases have been filled, pop into the fridge for around 2 hours.

For the Icing, put the cashews into a food processor until they turn to flour. Then add the rest of the ingredients, mix until the mixture becomes smooth. It should look like creamy icing and taste like it too! Spread the icing onto the top of the carrot cake cups and pop back into the fridge until they are set.

After around an hour, they will be ready to eat! 

(I have taken mine out of the cases and put them back in the fridge, so they keep for as long as possible.)

Eat these as a tasty snack when you are need of something sweet! These will satisfy your craving and are completely guilt free! 

Enjoy,

MB

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Raw Nutella

This Nutella is raw, gluten free and vegan! It has none of the bad sugary stuff you get in commercial Nutella, so it is completely guilt free. It is so easy to make and you can serve it warm as a fondue or cold spread on gluten-free toast or oats! (Or even just a spoonful of it when you are craving something sweet!)
Not the most pleasing on the eye but definitely on your taste buds!

Raw Hazelnut Butter -  (From the shops or make your own - http://www.mollybuszardfood.blogspot.co.uk/2014/07/raw-nut-butter.html)

1/4 Teaspoon of Raw Vanilla Essence

Two tablespoons of Coconut Oil

Two tablespoon of Raw Cacao Powder

Two Teaspoons of Honey/Maple Syrup to Sweeten (Your choice, I used Manuka Honey)

Heat a saucepan and add all the ingredients in.
Stir everything together till everything is melted together. 
You then can either serve warm to use as a fondue or, put in the jar and keep in the fridge. 
You can then tuck in and out of your Nutella whenever you want!

Enjoy!

MB

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14/10/2014

My first month back at University has been very very busy. I can assure you, that although I haven't posted for a long time, this doesn't mean I have slipped into eating pot-noodles and dominoes every day.
I am still having my banana and date omelettes for breakfast as well as my chilli beef or spicy salmon parcels for supper.
Also Winchester has an amazing fruit stall most days of the week, which sell three punnets of raspberries for £3 - bargain! (I actually think I have been eating too much fruit at the moment.) They also have one of the best Sunday Farmer's Markets that I have been too. Lots of organic fruit, vegetables and meats. As well as some delicious gluten-free treats. 
I haven't made anything exciting enough to post up recently. But when I am home this weekend, I will make sure to post up a couple of new recipes to make up for how useless I have been! But first I would like to write a quick post on something other than food.

Own Photo 

I wanted to put this interesting article on my blog about - "Why Women Should Lift Weights." I think more women are becoming aware that weightlifting is the way forward. 

There so many benefits to your health, body and appearance with lifting weights. 

I also find that it helps to improves my arthritis. In-fact a randomised controlled study in 2009, researchers at Bangor and Gwynedd Hospital* found improvements in RA patients  pain who took part in strength training. The 28 patients were split into two groups, the group which took part in the strength training found that their physical function (like walking) improved by between 20% to 30%. Strength also increased by nearly 120%.

"It is logical that if you can restore muscle, that strength and consequently functional capacity will also be restored. And this is what we have found." (Study Leader - Dr Andrew Lemmey.)

Running on a treadmill does not do any justice to my joints, in-fact it worsens them. High impact is not good for anyone with rheumatoid arthritis but, strength training enables me and my muscles to become stronger. My muscles being stronger means that my joints have a bit of a break. (I am sure they are thanking me!)

 I am also very fortunate to have a boyfriend who shows and gives me help in the gym with exercises and routines. (Of course, Im sure like many boys, he is a firm believer of 'squats'.)

I highly recommend any women who haven't before (with or without arthritis) to give weight training a try. Also give this article a read, I fully understand how intimidating a gym can be to us women!

http://www.health.com/health/m/article/0,,20851993,00.html?ref=nf

MB 

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P.S : Thinking of starting having some guest bloggers/recipes up on my blog. So if you think you have a recipe which you would like to share or think would suit this blog, please get in contact!

*Effects of high-intensity resistance training in patients with rheumatoid arthritis: a randomised controlled trial. http://www.ncbi.nlm.nih.gov/pubmed/19950325

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The Perfect Chilli!

Own Photo


This beef chilli is the perfect meal for family or friends to tuck in to! Whether it is on lettuce leaf tacos, courgette-spaghetti or topped with sweet potato mash, it works every time.
It is all gluten-free and dairy-free. Tonight I made mine with my homemade 'guacamolly' (http://www.mollybuszardfood.blogspot.co.uk/2014/07/guacamolly.html) and some little-gem lettuce leaf cups to make yummy tacos!

What you will need-

Beef Mince - as lean as you can get it, preferably organic and grass fed. One packet will do or around 400g.

One Red Onion

One Jar of Passata (or around 700g)

One Gluten-Free Beef Stock Cube

Two Teaspoons of Tomato Puree

Salt + Pepper to Season

Coconut Oil (for frying the beef)

Spices-

I use all Schwartz brand spices!

1/4 Teaspoon of Crushed Chilli Flakes

1/4 Teaspoon of Red Cayenne Pepper

1/2 Teaspoon of Smoked Paprika

1/2 Teaspoon of Cumin

Two Bay Leaves - roughly chopped

Garnish with Fresh Chopped Basil

Firstly chop the onion and fry in coconut oil until it is cooked through. Add the beef and fry until it is brown all the way through.

Next pour over the Passata and add in the stock cube, making sure everything is mixed in.

Then add the tomato puree and salt and pepper to your acquired taste. 

Add in all your spices and the beef chilli is ready.

Of course add in more or less of your favourite spices - if you like it more smokey add more paprika, or if you want it spicier add more chilli!

This recipe works everytime for me, and tastes even better as leftovers the next day!

Enjoy

MB

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Raw Hazelnut Brittle Fudge

Own Photo

My raw hazelnut fudge is a healthy option when you are craving something sweet. They have an unusual ingredient in that gives the fudge a sticky texture and sweet taste - dates. Dates are a natural super food which gives you lots of health benefits including, strengthening your bones. Dates have selenium, copper and magnesium in them, helping towards making your bones stronger as you get older. This means they should also help towards my arthritic sore joints and bones. 

This fudge is really easy to make, hardly takes any time and of course, it is a perfect treat!

You will need:

1/2 Cup of Coconut Oil 

One Tablespoon of Nut Butter

One Cup of Raw Cacao Powder

1/2 Cup of Dates (Pitted)

1/4 Cup of Hazelnuts

Salt

A Food Processor - Using the "S" tool.

Firstly soak the dates in a bowl of hot water for around 20 minutes. Or until they are soft and sticky, this makes them more pliable when in the food processor. 

Melt the coconut oil and pour into the food processor, then add the dates.

Also add the raw cacao powder and mix on high until everything is combined and looks like a silky melted chocolate mixture.

Stir through the nut butter (I used hazelnut), so that it doesn't loose its crunch. This will add more texture to the fudge.

Pour the mixture into a flat dish or tin and spread evenly. Crush the hazelnuts and add to the top of the mixture, lightly pushing the hazelnut pieces in.

Sprinkle on some salt to add some saltiness to the fudge mixture.

Pop in the fridge for 30 minutes or into the freezer for 15 minutes.

Cut into whatever size pieces you would like, and then they are ready to eat.

Keep them in the fridge so that they don't melt!

Enjoy

MB

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GF - Oat Granola Bars

Own Photo - www.instagram.com/mollybuszard

As it is September, most of us are heading back to school, uni or work. For me, I am starting my second year at University. Most of the time as a student, you are both low on energy and money. This means you end up grabbing what ever you can to eat. Making meals and snacks upfront means that you are much more likely to eat better as well as also, feeling better. I never believe people when they say, "I don't have time to eat healthy." 

These Granola Bars are quick and easy to make. You can also make them upfront as, if they are inside a seal-tight container they last for quite a long time! Whenever you are in need of a healthy snack, you can carry one of these bars in your bag.

Also my boyfriend very kindly bought me a jar of Organic Ghee which I have been meaning to use, so I hope this recipe does it justice!  
Ghee is a clarified butter which means, the milk solids have been almost entirely removed, leaving only the healthy fats from the butter. It is also extremely low in dairy and lactose which helps decrease my inflammation. 

You will need;

125g of Ghee (or if not looking to be dairy-free, Organic Grass-Fed Butter)

200g of Coconut Nectar Sugar

250g of Gluten-Free Porridge Oats

75g of Pecans

75g of Pumpkin Seeds

75g of Almonds

75g of Dried Cranberries

100ml of Honey

Place the Ghee/Butter and Coconut Sugar in a large saucepan over medium heat, bring to the boil so the sugar is bubbling then let it simmer for a further 10-15 minutes.
Take the pan off the heat and add the oats, pecans, pumpkin seeds, almonds, cranberries and honey.
Stir everything together well to combine the mixture.
Tip the mixture into a prepared tin. (One that has been lined with baking parchment or oiled with ghee or coconut oil.)
Push the mixture down with the back of a spoon so that it is all squashed together. This makes sure the bars don't crumble when they are cut.

Pop in the oven and bake for 20 minutes until firm and golden on the top.
Take out the oven and leave to cool in the tin.

When the mixture is cool, lift out of the tin and cut into bars. I got 8 bars out of mine, but depends on the size that you would like.

Enjoy

MB

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Cinnamon Buckwheat Pancakes

Own Photo - www.instagram.com/mollybuszard

Being gluten-free, you tend to miss out on tasty foods like donuts, pizzas, pastries, cakes and of course pancakes. Everything that is deliciously doughy is a big no for us gluten-free-ers. Although I can guarantee that these gluten-free pancakes taste just as good, if not better. 

I like to treat myself to something like this on a Sunday. You can top the pancakes with what ever you would like. My favourite is coconut oil fried bananas with grilled crispy bacon and a drizzle of honey.  But just adding fresh fruit or some nut butter works just as well.

These pancakes are both gluten-free and dairy-free, so enjoy!

You will need:

One cup of Buckwheat Flour (Most health food shops sell this)

One teaspoon of Baking Powder

One teaspoon of Bicarbonate of Soda

1/4 teaspoon of Salt 

One cup of Dairy-Free Milk (I used Rice Milk)

One Organic Free-Range Egg

Half a teaspoon of Vanilla Essence

Half a teaspoon of Cinnamon Powder 

Firstly put the flour and the rest of the dry ingredients in a large bowl together. Then make sure that everything is mixed evenly.

In a separate smaller bowl, add the dairy-free milk, the egg and the vanilla essence. Whisk all these ingredients together until they are mixed.

Pour the wet ingredients in with the flour mix and whisk. Finally, add the cinnamon powder and give all the ingredients a last whisk together.

You should start to see little bubbles in the top of the mixture, this means that the baking powder and soda are working. This creates the light fluffy batter that makes the pancakes cook and taste so good.

In a small non-stick pan, heat some coconut oil up. To test the pan is hot enough, drop a teeny amount of the mixture and see if it cooks.

When the pan is hot enough, pour a small amount of mixture in and let the first side cook. When you see bubbles popping, this is when you can flip the pancake over. Wait a few seconds, and then your gluten-free buckwheat pancake is ready.

Make as many as you would like, stack them high, and top them with tasty things!

Own Photo - www.instagram.com/mollybuszard

Enjoy!

MB

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Warm Saute Salad

Roasted caramelised vegetables on a bed of lettuce, sprinkled with bacon and topped with soft boiled eggs. The salad is then dressed with a homemade honey and mustard dressing.

www.instagram.com/mollybuszard

This recipe was inspired by an amazing little cafe, #Fego in Marlow. (http://www.fegocaffe.co.uk)
It is so exciting when I find restaurants which have complete gluten-free menu's. It makes my life eating out so much easier, and I get so excited being able to choose whatever I want! It is becoming more and more common for restaurants to be doing gluten-free options, meaning people are becoming more aware of it too. It makes eating out for us gluten-free-ers a pleasure, rather than a battle on what we can and can't have. #Fego make food which is delicious, healthy and GF all in one, I highly recommend. 

This is a perfect salad for Autumn. As the nights are becoming a little chillier, we are more likely to delve into rubbish comfort food to keep us warm! But, I promise you this is fulfilling on one of those nights. 
I like making big colourful salads for lots of people, they are great for family meals or dinner parties. They take less effort, and I like to think that sharing something makes the meal more communal.  (This served four of us - but we were very hungry!)

This recipe is gluten and dairy free.

Two Organic Little-Gem Lettuce's 

A Bag of Organic Rocket and Spinach

Two Organic or home-grown Beetroot

Half a Butternut Squash

One Red Onion

Two Romanian Red Pepper

4 Rashers of Organic Smoked Bacon

4 Organic Free-Range Eggs (Boiled)

Sprig of Rosemary

Two Teaspoons of Whole-Grain Mustard

Two Teaspoons of Organic Honey

One Teaspoon of Olive Oil

Salt and Pepper to Season

Cut the Beetroot, Butternut Squash, Pepper and Red Onion into equal chunks. (So that they cook evenly.) Pop into a roasting dish with some coconut oil. Sprinkle on some rosemary, and add some salt + pepper. Put into the oven for 20-30 minutes on 180 degrees. They should all be soft in the middle and a golden crisp colour.

Chop the little gems into small pieces and put into a large serving bowl. Mix in the spinach and rocket. This is the base for your salad.

Put your eggs onto boil. I like mine soft boiled, this takes around 3-4 minutes. 

Cook your bacon, so that it is nice and crispy. I like to grill my bacon. 

I find that grilling my food rather than frying means there is less grease and fat involved. It also takes less time I especially like grilled salmon and peppers.

To make the dressing for the salad, in a small bowl mix the wholegrain mustard and honey. 

Then add the teaspoon of olive oil and the seasoning to taste.

This is such a quick easy dressing and tastes delicious too.

The roasted vegetables should be ready, so take them out of the oven and give them a stir. 

I like to place the roasted veg around the outside of the salad. It gives the salad a nice depth of colour for presentation. Sprinkle on the chopped crispy bacon. Add the eggs and pour over that lovely dressing.

Tadah! Your Warm Saute Salad is now complete.

Make sure you dig in, and if you don't manage finish it all, have it for lunch tomorrow!

Enjoy

MB

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Raw Peanut Butter Coconut Cups

I absolutely love Reese's Peanut Butter Cups. They are very delicious, but also very naughty! I love when I discover that you can make a sugar-free/dairy-free/gluten-free option, especially when they are just as delicious as the original.

These Peanut Butter Cups take no baking, very little ingredients and a bit of patience.

www.instagram.com/mollybuszard

You will need:

For the Chocolate Layer-

Two tablespoons of Coconut Oil

One tablespoon of Raw Cacao Powder

One teaspoon of Raw Cacao Nibs

One teaspoon of Organic Honey

For the Peanut-Butter Layer-

Two tablespoons of Coconut Oil

Two tablespoons of Nut Butter - (I like peanut best)

One teaspoon of Desiccated Coconut 

Cupcake Cases

Cupcake Tray

(Makes 6)

Lay the cupcake cases into the cupcake tray - this will make sure they look like peanut butter cups.

Fill a small pan with a couple of inches of water and rest a glass bowl on top. This will be used to melt everything slowly together without cooking the ingredients too fast, causing them to burn.

Put the coconut oil in first and wait till it has completely melted.

Stir in the raw cacao powder and nibs, the mixture will start to look chocolate like.

Spoon in the honey and stir - this gives the chocolate an added sweetness.

Carefully decant a small amount into each cupcake case and put into the freezer for 10 minutes.

While the chocolate is freezing, you can start on the peanut-butter layer.

Like before, melt the coconut oil first then stir in the nut butter.

It should become thinner than peanut butter because of the oil, making it freeze quicker.

Add the desiccated coconut into the mixture.

Now take the frozen chocolate cups out of the freezer.

Pour the peanut butter layer on top, and pop back into the freezer for another 10 minutes.

Sprinkle with an extra bit of desiccated coconut for decoration.

Now your peanut butter cups are ready to eat, or put them into the fridge to save for later.

(I sometimes add an extra layer of chocolate on top. To do this, just repeat the chocolate recipe layer again.)

Enjoy

MB

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Happy Treating!

After making my Chia Seed Jam, I have found lots of different treats I can make with it.

Firstly I wanted to make some Chia Breakfast Pots. These are a yummy treat in the morning to set you up for the day. I make mine the night before so that I can either take them with me or eat them quickly before a busy day. Its nice to know you have something tasty to wake up to!

Own Photo

I use the Breakfast Oat recipe as a base to the breakfast pots. 

(http://mollybuszardfood.blogspot.co.uk/2014/07/hot-gluten-free-breakfast-oats.html)

I use the same recipe and technique except I have them cold in the bottom of the pots.

Once the oats are cooked through, leave to cool ,then spoon into jam jar or small pots to make the base.

I then top with some of my homemade coconut granola. Making granola is so quick and easy.

I use;

1/4 cup of Hazelnuts

1/4 cup of Almonds

1/4 cup of Pecans

1/4 cup of Pumpkin Seeds

1/4 cup of Dried Berries

1/2 cup of Flaked Almonds

1/2 cup of Desiccated Coconut

Three Tablespoons of Coconut Oil

Teaspoon of Ground Cinnamon

(For the first three nuts, you can use whatever are your favourites. Walnuts, Peanuts go nicely too.)

In a blender/food processor (or crush by hand) put the hazelnuts, almonds and pecans until they are ground into small pieces. In a large bowel add the rest of the nuts/seeds/berries and mix together. Add the desiccated coconut and cinnamon and mix again.

Melt the coconut oil then stir through the nut mixture.

Spread the mixture out onto a baking tray that is lined with parchment baking paper.

At 180 degrees ,bake for 5 minutes, toss the mixture, then put it back into the oven. Repeat this process until they are all a golden brown throughout. 

Leave to cool. Then your granola will be ready to eat!

Top the oat mixture with granola. You should start to build up different layers. Spread on your homemade plum or fruit jam. 

(http://mollybuszardfood.blogspot.co.uk/2014/08/chia-seed-plum-jam.html)

Sprinkle on more granola. I then top mine with some blueberries. You can use whatever fruit and you can put the layers in whatever order suits you.

I spoon some raw nut butter onto the top to add some saltiness. I have also added some cacao nibs for an extra bit of crunch.

Instead of stuffing myself with crisps or chocolate. I try my best to eat healthy sugar-free treats like fruit and nuts.  Sometimes though, that can be a bit boring and doesn't quite hit the spot. When I had that sugar craving today I decided to make some Peanut Butter and Jam Banana Bites.

All I did was chop up a banana and layer on Raw Almond and Peanut Butter with my Chia Plum Jam, then sprinkle on some pumpkin seeds or granola. 

So delicious and hits the spot!

Own Photo (and Own Legs)

Happy Treating!

Enjoy

MB

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Chia Seed Plum Jam

I went to a Farmer's Market at the weekend and found some lovely organic plums. Plums are in season at the moment, and make a delicious jam. I wanted to make Chia-Seed jam so I could make some tasty Chia Breakfast Pots.

Chia Seeds are a super food seed full of Omega 3 fats and fibre. These little seeds help towards boosting your energy, stabilising your blood sugar, aiding digestion and, lowering cholesterol. Adding them into Jam gives it an extra crunch as well as being packed with fantastic health benefits. 
This recipe is so easy and you don't have to worry about preserving for years and years and years...

Half of Kilogram or A Pound of Plums (or Damsons, Figs, Apricots. Your choice)

Half a Lemon's Juice

1/3 Cup of Honey

1/2 Cup of Chia-Seeds

Teaspoon of Coconut Sugar

Halve and de-stone the fruit and put into the food processor with the squeezed lemon juice. Using the 'S' tool - blend the fruit until the mixture starts to resemble baby food. 

Put the fruit mixture into a non stick pan and add the honey, sugar and chia-seeds. Bring to the boil, when you start to see bubbles in the mixture you know the sugar is starting to boil. This is how you get the jam like texture once it has cooled. Let the jam simmer for a further 20-30 minutes. Stirring occasionally to make sure it is all mixed together and not sticking to the bottom.

Boil some hot water to pour into your jam jar. This will sterilise the jar so that no bacteria gets in creating less chance of your jam getting mouldy.

Pour the jam mixture into the jars and leave to stand at room temperature for a further 30 minutes.
Put the Jam-Jar lid on and pop it into the fridge.

Your jam is then ready to add on top of gluten-free bread, add to oats or granola or, just spoon into your mouth!
Its delicious and not full of loads of sugar like shop bought jam - meaning less guilt and better for your body!

Enjoy

MB

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