What I Learned This Week


  • That it’s still a little too warm for the woolly jumpers yet, still sweating in work when I have one on.
  • That Gluten free apple crumble is just as good as one with normal flour.
  • That life has gotten in the way of blogging this week.
  • That Autumn is still one of my favourite times of year.
  • I learned this week about an inspiring Danish fashion labeln called Carcel , Carcel means prison in Spanish and that’s exactly where their beautiful knitwear comes from. Women in prison in Peru for various crimes knit all their items, you can read their stories on the website, the knitwear is really gorgeous but way too expensive for me I am afraid.
  • If you also like Autumn then here are some Instagram hashtags to check out full of beautiful Autumn inspiration :  #savouringtheseasons , #embracingtheseasons , #aslowmoment , #thisismykingdom , #lovelifeoutside , #slowautumndays , #upandautumn , #mystoryofautumn , #myodetoautumn , #openuptoautumn .

Have a good week everyone !

Porridge bread


Who loves their bread ? Me , Who loves really good homemade brown bread ? Me , Who can’t have gluten and misses having good bread ? ME !  and who just loves good bread ? ME well if you answered yes to any of these read on for a really good recipe. Since I found out I am Coeliac before the summer I have been making it my mission to try every made and mixture of gluten free bread and let me tell you they are all pretty crap in varying degrees. Some taste like the package they come in , some are so full of crap they make your mouth feel fuzzy and some are just plain nasty but what do you do ? you are very limited to choices being Coeliac . Gluten free bread is also a total rip off , some loaves only come with four or five slices and are just so expensive. I have found some good multi seed rolls from Lidl which are fairly nice but that is it for my bread intake.

So I had planned that when I was off on my Halloween break I would try make my own gluten free bread. So I spent last week looking up recipes for breads and nearly all were made using gluten free flour which to be honest is not good either , using it stops at pancake making after that I have yet to make a good cake or scones or buns using it. Then one recipe caught my eye and it was for porridge bread. Now porridge oats are gluten free naturally straight from the field but what can happen when they are in the grain store they can get mixed with other grains that do have gluten so the companies how make them can’t guarantee their oats are gluten free. There are lots of companies who do gluten free porridge oats and they can guarantee their oats haven’t mixed with any other grains so for me I can use them.

As I looked more porridge bread recipes up I decided I would give it a go and see how it turned out. I did change it a little because I add honey to it which I used to do when I was able to make normal brown bread.

Porridge Bread :

  • 300g of porridge oats , normal or gluten free if you need them it makes no difference in taste which you use.
  • 1 x 500g tub of natural yoghurt.
  • 1 x egg
  • 2 x teaspoons of bread soda
  • 1 x level teaspoon of salt
  • 1 x tablespoon of honey
  • 1 x 2lb loaf tin greased and lined
  •  I added a handfull of mixed seeds to mine and also sprinkled some on top.

Mix your honey  , yoghurt and egg together and add your seeds. Then add in your porridge , seeds ,  salt and bread soda and mix till well combined then put it all into your loaf tin and bake in the oven at gas mark 5 / 190c for about 50 to 60mins checking its cooked with a knife, it should come out clean when the bread is cooked.

It is such an easy and really tasty bread for anyone and its even better for someone who cant have gluten because it just tastes so good and its easy to make gluten free. I hope you guys enjoy it as much as we are at the minute.

Send me some pictures of your bread if you try it to my snapchat @ elaineslife or to my Instagram I would love to see how it turns out for you.

Elaine x

 

Autumn Fruits.


Autumn is really the time of year for snuggling on the couch on a dark evening with something good to read and a nice coffee. It is also a time for walks in the crisp air and taking in all the vibrant colours of the changing landscape around you but it’s also a time for some really good fruit. 

Somehow making apple and blackberry crumble in the middle of the summer doesn’t have the same appeal as it does this time of the year. The smell of warm cinnamon and apple floating around the house is like a giant warm high and an invite to relax with a bowl of crumble and some custard guilt free.

So after the homework rush and while dinner was cooking I made some apple and blackberry crumble. I used apples from the farmers dad’s trees , they are always so much nicer than shop bought ones and tried it with gluten free flour and while it wasn’t as tasty as using proper flour it’s was still pretty good.

What are your favourite fruits of the autumn ? 

Apple and Blackberry crumble.

150g of gluten free flour or normal.

150g of gluten free porridge oats or normal.

175g of brown sugar or coconut sugar which I used.

200g of butter.

Sprinkle of cinnamon.

  • Mix the flour and butter together till you get a texture like bread crumbs mix in the sugar and oats well and this is your topping.
  • Peel and chop up cooking apples till you have enough for a good layer in the dish you are using. Add in as many blackberries as you like and Sprinkle the cinnamon on top as much or as little as you would like.
  • Cover the fruit with your crumble topping and bake in the oven till the topping is a nice golden colour.

I hope you all enjoy this as much as we did this evening.

Elaine x