Put on your chef’s hat and prepare to enjoy six wholesome dishes designed for all the Nextcare community, including those with a gluten allergy or intolerance.

 

 

Breakfast pancakes 

 

Start your day in style with these simple, easy-to-prepare pancakes. 

 

Ingredients 

 

• 1 cup (120g) gluten-free flour 
• 1 cup (240ml) buttermilk (or non-dairy substitute) 
• 1 large high-welfare egg 
• 2 tbsp extra virgin olive oil (or optional substitute) 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• 1 tsp vanilla extract 
• Optional toppings, incl. honey, maple syrup, yoghurt, nuts or fresh berries 

 

Directions 

 

1. Set out two large bowls. In the first bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt. 
2. In the second bowl, whisk together the buttermilk, egg, olive oil and vanilla extract. 
3. Add the wet ingredients to the dry ingredients and stir gently to combine. Be careful not to overmix; a couple of small lumps are okay. 
4. Put aside the batter to rest somewhere cool and dry, ideally for 30 minutes. 
5. When ready, heat a non-stick pan with a flat base over a medium heat. Grease it with a little olive oil using a pastry brush. 
6. Using a ladle, pour 1/4 cup of batter onto the pan.  
7. Cook the pancake for a minute or two and when bubbles start to form on the surface, flip over and cook until golden brown and easy to remove with a spatula. 
8. Repeat until all the batter is used. 
9. Arrange the pancakes in a stack on a plate and drizzle with honey, maple syrup or any topping you and your family enjoy. 

 

 

Fish and sweet potato chips 

 

This firm family favorite offers maximum nutrition with minimal gluten (and fuss!) 

 

 

 

 

 

Ingredients 

 

• 4 sustainable white fish fillets 
• 2 large sweet potatoes, peeled and cut into chips 
• 2 large high-welfare eggs 
• 2 cups frozen peas 
• 1 lemon, cut into wedges 
• 1 cup (120g) gluten-free breadcrumbs 
• 1/2 cup (60g) almond flour 
• 2 tbsp extra virgin olive oil 
• 1/2 tsp paprika 
• 1/2 tsp garlic powder 
• Salt and freshly ground black pepper to taste 

 

Directions 

 

1. Preheat the oven to 220C/200C fan/gas 7. 
2. Combine the sweet potato chips with the olive oil, paprika, garlic and salt and pepper in a large bowl.  
3. Tip the bowl onto a baking tray, spreading out the chips so none are overlapping or bunched too tightly together. Pop the baking tray into the oven and cook for 30 minutes, turning once halfway through.  
4. In the meantime, mix the breadcrumbs and almond flour together in a shallow dish and season well. 
5. In a separate bowl, beat the eggs until smooth.
6. Dip each fish fillet into the beaten eggs, followed by the breadcrumb mixture, pressing down to make sure it’s fully coated.
7. Arrange on a baking tray with a wire insert and bake for 15 minutes, until the fish is cooked through and the coating is golden and crispy.  
8. Plunge the peas into boiling water for around 2-3 minutes, until they’re fully defrosted and cooked but not too soft. 
9. When ready, serve the fish, sweet potato and peas on a plate with lemon wedges on the side. 

 

 

Pesto and Parmesan ‘zoodles’ 

 

Enjoy all the comfort and flavor of pesto and pasta — without the gluten. 

 

 

 

 

Ingredients 

 

• 2 cups (80g) fresh basil leaves 
• 1/2 cup (60g) pine nuts 
• 1 cup (100g) Parmesan cheese, grated 
• 2 cloves garlic, peeled 
• 1/2 cup (120ml) extra virgin olive oil 
• Salt and pepper to taste 
• 1 lemon, juiced 
• 4 medium-sized courgettes (zucchinis) 

 

Directions 

 

1. Combine the basil, pine nuts, garlic and half the Parmesan cheese in a food processor and pulse until roughly chopped. 
2. Keep the food processor running and slowly pour in most of the olive oil until a smooth pesto-like consistency has formed.  
3. Season with salt, pepper and lemon juice to taste. 
4. Using a spiralizer, vegetable peeler or mandoline, pare the courgette (zucchini) into noodle shapes (‘zoodles’).  
5. Heat the remaining olive oil in a large deep-bottomed pan over medium heat. 
6. Sauté the zoodles for 2-3 minutes until they’re cooked but not too soft. 
7. Add the pesto and stir well, cooking for a further minute until heated through. 
8. Serve in a pasta bowl with additional Parmesan cheese sprinkled on top. 

 

 

Cauliflower pizza 

 

This lighter, tastier alternative to a takeaway is sure to satisfy your taste buds. 

 

 

 

 

Ingredients: 

 

• 1 medium-sized cauliflower head 
• 2 large high-welfare eggs 
• 1/2 cup (50g) Parmesan cheese, grated 
• 1/2 cup (50g) mozzarella cheese, shredded 
• 1/2 can (200g) chopped tomatoes  
• 2 tsp tomato purée 
• 1 large garlic clove, crushed 
• 1/4 cup (25g) almond flour 
• 1/2 cup fresh basil leaves 
• 1/2 tsp dried oregano 
• 1/2 tsp garlic powder 
• Salt and freshly ground black pepper to taste 
• Optional toppings: sliced sausage, peppers, olives, chili flakes, etc. 

 

Instructions 

 

1. Preheat the oven to 220C/200C fan/gas 7.  
2. Using a food processor or box grater, break the cauliflower down until it resembles rice grains. 
3. Place in a clean kitchen towel and squeeze hard to reduce its water content. 
4. Combine the riced cauliflower, grated Parmesan, almond flour, oregano and garlic powder in a large bowl. Season well.  
5. Crack the eggs into the bowl and mix well until a dough-like consistency forms.  
6. Remove the dough mixture and lay it onto a piece of parchment paper. 
7. Press the dough down firmly with your fingertips to make a round, pizza-like shape that’s thin but not so thin that it’s separating. 
8. Lift the parchment paper onto a baking tray and transfer to the oven, baking for 20 minutes or until crispy. 
9. In the meantime, combine the chopped tomatoes, tomato purée, garlic clove and basil leaves in a small pot and cook for 5-6 minutes over a medium heat until it becomes a bubbling sauce. Remove the garlic and basil using a slotted spoon and season to taste.    
10. Take the crust out from the oven, ladle the tomato sauce over it, and add the mozzarella and chosen toppings. 
11. Return the assembled pizza to the oven and bake for a further 10 minutes or until the cheese is gooey and golden.  
12. Service sliced, with a sprinkle of chili flakes if you like it hot. 

 

 

Spinach and feta-stuffed chicken 

 

This hearty main is an easy way to include one of your five-a-day vegetables — and save on the washing-up! 

 

 

 

 

 

 

Ingredients 

 

• 4 large chicken breasts, boned and skinned 
• 1 cup (240g) fresh spinach, chopped 
• 1/2 cup (75g) feta cheese, crumbled 
• 2 cloves garlic, minced 
• 2 tbsp extra virgin olive oil 
• 1 tsp dried oregano 
• 1 tsp paprika 
• Salt and freshly ground black pepper to taste 
• Optional sides, incl. rice, potatoes, mixed salad 

 

Directions 

 

1. Preheat the oven to 190C/170C fan/gas 4. 
2. Pour some olive oil into a thick-bottomed pan, bring to a medium heat and sauté the chopped spinach and minced garlic in olive oil.  
3. When the spinach has wilted, remove the pan from the heat, stir in the feta cheese and season well. Leave aside to cool. 
4. Grease a baking sheet with olive oil and arrange the chicken breasts on top.  
5. Using a sharp knife, slice horizontally into each breast to make a pocket (be careful not to cut the whole way through).  
6. Stuff each pocket with the spinach and feta mixture. Don’t worry if some spills out; it can be spooned over when cooked.  
7. Drizzle the breasts with the remainder of the oil and season well with salt, pepper, spices and herbs.  
8. Transfer to the oven and bake for 20-25 minutes until the chicken is fully cooked through and the feta stuffing is golden and bubbling.  
9. Serve sliced with an optional side dish of rice, potatoes or salad. 

 

 

Gluten-free cookies 

 

Make these delicious cookies your own by including a taste of your home country in the mix. 

 

 

 

 

Ingredients 

• 2 cups (240g) almond flour 
• 1/4 cup (60ml) melted olive oil (or coconut oil) 
• 1/4 cup (60ml) sweetener of your choice (sugar, stevia or honey) 
• 1 large high welfare egg 
• 1 tsp vanilla extract 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• Optional inclusions such as chocolate chips, chopped nuts or dried fruit 

 

Directions 

 

1. Preheat the oven to 190C/170C fan/gas 4 and arrange a sheet of parchment paper over a baking tray. 
2. Combine the almond flour, baking soda, salt and optional chocolate chips, nuts or dried fruit in a mixing bowl. 
3. Pour the olive oil, sweetener and vanilla extract into a separate bowl and whisk together.   
4. Add the wet ingredients to the dry ingredients and stir together until thoroughly combined. The dough should have a sticky consistency, clinging to the spoon.  
5. Drop a tablespoon of dough at a time onto the parchment-papered baking tray, ensuring they’re well spaced out and similarly sized.  
6. If you like, press gently down on the dough to make your cookies flatter.   
7. Transfer the tray to the preheated oven and bake for about 10 minutes if you like them soft, or a little more for a firmer finish and golden-brown color. Check regularly to ensure they don’t burn.  

 

Remove from the oven and leave aside until they’re cool enough to move to a wire rack to rest. Serve fresh, with a hot drink for dunking!