Sim and Knead Bakery
Diagnosed with allergies as a child, Sim quickly learnt that what we eat can have a profound influence over our general health and wellbeing.
At the age of eleven, after years of misdiagnosis, she was advised to follow a gluten, dairy, yeast and sugar free diet. Within a few weeks of paying careful attention to what she ate, all of her symptoms were controlled and some even eradicated.
New products are launched in supermarkets and health food shops every day but although the free-from shelves are expanding, they’re filling up with products that are so packed with cane sugar, additives and preservatives that their taste, texture and nutritional qualities leave much to be desired. The truth is you can eat wonderfully tasty things that don’t generate any nasty reactions. Living with multiple allergies needn’t be restrictive.
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This is a warming soup, delicately flavoured with herbes de Provence, which reminds me of lazy lunches at my parents' house in France.
Peel and chop the potatoes, wash the spinach thoroughly and place both in a pan with the bouillon or stock cube and the boiling water. Simmer on a medium heat until the vegetables are cooked. If a knife can cut through the potatoes easily, they’re done. It should take around 20 minutes.
In the meantime, cook your bacon in a pan or under the grill if you prefer until it’s nice and crispy. Then, place it on some kitchen roll to soak up excess grease and cut into small squares.
Take one slice of free from bread and cut it into cubes. Place some oil in a pan and add the cubes of bread. This can also be done under the grill. Sprinkle with herbes de Provence and fry or grill whilst stirring the croutons to make sure they are coated in oil and herbs. Wait until they turn golden and little crispy and then take them off the heat.
Blend the cooked vegetables in a food processor until smooth.
Ladle the hot soup into deep bowls and add the croutons and bacon into the centre. Add salt and pepper to taste and a little olive oil if you fancy it. Enjoy!
Making pasta from scratch reminds me of cooking with my grandmother when I was a child. We would always make huge batches together for big family gatherings. The good thing is that my grandmother's recipes have been easy to adapt and have worked well with free from ingredients. I make them now at dinner parties and nobody can tell the difference!
Place the unpeeled potatoes in a medium pan and cover with boiling water. Boil until cooked through but still firm. This is best done the night before and the cooked potatoes kept in the fridge overnight.
Peel the potatoes, add the salt and egg, and mash together. Add the flour bit by bit and stir until well combined.
Take a handful of mixture at a time and roll into thin 20cm long rolls. Cut into one-inch long pieces. Roll the back of a fork over each piece to create ridges on the gnocchi.
Peel and cut the squash into one-inch cubes. Place in a baking dish, add a pinch of salt and pepper and a splash of olive oil. Rub the seasoning and oil over all of the squash.
Cut the sausages into inch long pieces and place in another baking dish. Put both dishes in the oven and cook for approximately 30 minutes until the squash is well roasted and the sausages are golden brown.
Bring water to the boil in a medium saucepan with a pinch of salt. When the water is boiling add the gnocchi to the pan. They will sink to the bottom. When they rise to the top they are done. Drain the gnocchi.
In a separate pan place 50g of dairy free spread or olive oil. Finely chop the fresh sage and add to the pan.
Plate up the gnocchi first, then ladle on the sausages and squash and pour the sage ‘butter’ on top. Season to taste and enjoy. Can also be served with cheese or a cheese alternative.
Serves two, or one very hungry person
100g gluten free flour
Delicious, classic American-Style thick pancakes with blueberries... I love these in the morning: they are such a treat and are impressive to serve up to guests.
Mix together the flour, baking powder and salt. Pour in the milk bit by bit and whisk until smooth.
In a separate bowl whisk the egg whites until soft peaks form.
Fold the egg whites into the mixture with a metal spoon.
Put the dairy free spread or oil in a pan until it melts and starts to bubble. Ladle the mixture (one ladle full makes one pancake) into a frying pan. Wait until the top starts to bubble and the bottom is golden brown and then flip them over until the other side has turned golden brown.
Serve with blueberries or any fruit of your choice. I use agave nectar on top as a sweetener but you can leave this out or use an alternative sugar of your choice. These pancakes also work really well with savoury breakfast toppings.
2kg bramley cooking apples
Preheat your oven to 180 degrees.
Peel, core and chop the apples into inch cubes and place in a 10 inch square dish. Pour half an inch of water into the bottom of the dish. If using, sprinkle the apples in 50g of xylitol or your choice of alternative sugar.
Place the flour and dairy free spread into a bowl. Use two knives to cut through the spread combining the flour and spread more thoroughly. Then, use your hands to run through the mixture and create a breadcrumb-like consistency. If you're using it, add the remaining 125g of sweetener, and mix in with your hands.
Pour the flour mixture on top of the apples and spread evenly. Sprinkle cinnamon and nutmeg on top and pop in the oven.
Bake for 30-40 minutes until the apples are bubbling up around the sides and the top is golden brown.