Sorry for being a bit quiet this week. I’ve just started a new part-time consulting role and so things have been a bit hectic the last few days. But now I’m here and I’ve got a little surprise for you.
I’m giving away two (2) yum. Glutenfree 2017 Mini Cookbook, thanks to Olivia from yum. Glutenfree.
It has 30 home-cooked 100% gluten-free recipes from a variety of food bloggers, health coaches, nutritionists, and foodies. It is also in a super cute A5 size.
It is not a vegan cookbook but there are many vegan and easily veganised recipes. They also have “allergen buttons” at the bottom of each recipe, so you can see all the allergens that each recipe is free from. This makes it super easy to select a recipe for people with allergies.
The recipe book is about one-third sweet, savoury and snacks, so there’s something for everyone.
I haven’t had a chance to make any of the recipes from the cookbook yet, but Olivia was kind enough to let me share one of my favourite recipe from the cookbook, the Vegan Lemon Curd by Monica Topliss from Gluten Free Food Co – this is probably one of my favourite recipes from the cookbook.
Hope you will give it a go!
Vegan Lemon Curd
- 100 ml lemon juice
- 1 tablespoon lemon zest
- 400 g coconut milk
- 50 g raw sugar
- 80 g coconut butter
- 15 g maize starch
- Place coconut milk, sugar, coconut butter and zest into a small pot and bring to the boil. Mix the lemon juice with the maize starch and mix well.
- When the mixture in the pot has reached the boil, turn down the heat and whish in the lemon juice mix paste. The mixture should thicken almost instantly
- Continue to cook over a gentle heat, whisking continuously for one minute
- Remove from the heat and spoon into a sterilised jar
How to enter the giveaway
To enter the giveaway, simply do any one of the following to gain entry points. Winners will be drawn in on the 4th November 2017.