Category Archives: Uncategorized

Parsnip base wheat free pizza

Preparation Time 10 mins
Cooking Time 30 mins
Suitable for pre-cooking Can prepare pastry in advance
Wheat Free Yes
Sugar Free Yes
Egg Free Yes
Dairy Free No
Gluten Free Yes


300 gr cooked parsnips
2 tbs wheat free flour (rye, or equivalent)
1 tbsp butter
salt and pepper to taste

1 tbsp tomato purée
50 gr flaked ham
2 chopped artichokes
1/2 small pepper
100 gr grated cheese

(Other options are beef mince, pepperoni, cooked broccoli spears or cook asparagus) 

Cook parsnips until soft. 

Mash with butter, salt and pepper to taste. 

Add 1 tbsp flour, mix until parsnips resemble a soft dough. 

Chill for an hour (or overnight).

Sieve flour onto a clean surface. 

Roll parsnip pastry to approx 25 cm using about 1 tsp of flour to stop it sticking (it can be a little crumbly so add a little more flour if necessary). 

Turn onto large sandwich tin sprinkled with flour.

Cook for 15 minutes at 200o  (fan).

Add sprinkled toppings and return to the Could you put the oven on to 180. thanks for a further 15 mins. 

Serve with salad. 



Sloe Gin

Over the years I’ve made sloe gin –
I find this a good recipe.

3.5 pounds sloes
1.2 pounds sugar

800 ml of gin (enough to cover fruit and sugar)

Sterilise a large glass air tight preserving jar in boiling water. Put the sloes and sugar in the jar and cover up to the brim with gin, covering all the fruit and sugar (it doesn’t matter if the jar isn’t full). Put in a dry place until Christmas.

When you are ready to try the liqueur, drain liquid off the fruit to enjoy as an aperitif.


Wyn Marston

Wheat free banana pancakes

This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morvan Bomphrey.

It’s difficult to believe that banana, egg and flaxseed would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter or peanut butter.

Also good with crispy bacon and maple syrup.

Preparation Time 10 mins
Cooking Time 10 mins
Suitable for pre-cooking No
Wheat Free Yes
Sugar Free Yes
Egg Free No
Dairy Free Yes
Gluten Free Yes

2 bananas
2 tbsp flaxseed (I plan to try substituting this for rye flour)
2 whisked eggs

Mash bananas to a pulp. Add whisk eggs.

Divide into 4 and place on a heavy bottomed frying pan and cook for approx 5 minutes on each side.


Cooking with coconut flour

I believe coconut flour has to be the best news ever for wheat intolerant people! I have experimented with a couple of recipes and the results have been really successful.

Coconut flour is a good alternative to wheat flour, it is gluten free, high in fiber, doesn’t cause spikes in blood sugar level and is low in digestible carbohydrates. It is made from coconut meat with all the milk extracted and considered to be virtually allergy free.

Coconut flour is highly absorbent and so you need to add equal amounts of liquid and coconut flour. You can use water, milk, coffee, juice or a liquid alternative to sugar – syrup or agave. The consistency of the mix, whatever the receipe, may look very runny but the excess fluid will be absorbed during baking. You need to allow 1 egg for approximately every 15 gr of coconut flour and best results come from substituting only some of the flour mix with coconut flour.

Coconut flour has a short shelf life so for best results refrigerate in an airtight container.

You can buy coconut flour in most health food stores. It is expensive but offset by using a fraction of equivalent flour.

My first attempt was a coconut and cherry cake which I made with a mixture of flours. The texture was a little different from usual but not unpleasant. The second cake I used only coconut flour and the result was very good. Both cakes froze well – I always cut cakes and freeze as soon as they are cool. When defrosting, a quick zuzz in the microwave brings them up to that “just out of the oven” taste, or if taking to work, the frozen cake acts as a cool block in your lunch box!

I will be publishing both of the coconut and cherry cakes over the weekend – I’ll be interested to know what you think.

Wyn Marston


This is the new TastyFreeFrom site. Watch this space for edible recipes for those challenged with dietary restrictions.

In the meantime, the recipes can still be seen in

There are many elements that go together to make a successful dish or cake. You will need to take into account how your own oven performs, and if I have made any errors, I’d welcome feedback!