Rana’s Ingenious Flatbreads 

It’s busy busy busy here at the moment, wedding preparations are into the final few stages, wedding is in T-5 weeks!  I’m still trying to convince mini me her flower girl dress is the way forward ( she’s having none of it in case you were wondering) I needed a happy distraction, and it came in the form of Rana’s Ingenious  Flatbread Mix. 

The lovely peeps from Rana’s sent me this, and as I was peckish the other lunch time, it was time to give it a go. The mixture is adaptable, you can make many things including pizza bases, and cheese crackers, but to start I gave actual flat breads a go. 

The instructions are super easy, weigh out your mixture, add warm water, mix leave for 5 minutes, then mix vigorously ( I love that word) for a minute. The next step is to shape on parchment paper, but do flour the surface your dough is put on, and using a wet spatula is so much easier. Leave to prove for thirty minutes. 

Cooking is easy to, even for me. On a heated frying pan place the bread dough side down, and leave the paper on, it took about 5 minutes but as the bread is getting ready the paper starts to ballon a bit, and it’s then easy to peel off, and flip over to cook the other side. 

  They really are delicious, I had to bake more, mini me stole the first one. Even better the mix is both gluten and nut free, as well as egg, dairy and soya free so can be enjoyed by everyone. 

I served them simply with a balsamic and olive oil dip which worked wonderfully. My next mission is cheese crackers- I’ll keep you posted on how I get on. 

Review -Alpro Go On Pots 

I know I’ve been a little quiet this week, wedding prep has been taking over, but I’m back and raring to go.  And speaking of raring to go, this new yoghurt alternative from Alpro is great for an on the go breakfast,  or mid morning snack. 


  Now I was skeptical, I hate ( with a passion) soya lattes, I much prefer coconut based products taste wise, but I’ll not knock something until I’ve tried it, so Off to waitrose I toddled to pick a pot up. I went for Blackcurrant, but mango or Passionfruit are your other 2 flavour options. The pots are single annd around 85p each. 

I should point out these  Are both gluten and dairy free and suitable for vegans and vegetarians, they do however have a “may contain” for tree nuts in the allergen list. 

 Anyway how does it taste, I was really impressed. The yoghurt is thick and creamy, with a silky texture.  There was a good layer of both fruit and yoghurt. The tangy sensation from the Blackcurrant was delicious, and not too sweet or sickly. Another bonus is that these pots are high in protein, which may have helped keep the hunger pangs at bay . I’ll definitely be trying  the other flavours. 

These pots have restored my faith in soya products- some are really delicious. 

Have you tried these new products? If so let me know your thoughts in the comments below. 
Disclaimer: I was sent a voucher for a pot to sample.  All thoughts and opinion are my own, and honest. 

Cherry Clafoutis Gluten Free 

I love cherries, I mean not just like them I LOVE cherries. They are my sweets of sorts.  So this recipe is great because is combines cherries and cherry brandy, awesome paring don’t you think. 

That and the new additions to the family, the chickens ( all 14 of them) are laying, so eggs are something I’m not short of.  I’m not complaining though, I did however complain when they scratched up my lettuce. 

This recipe is also so easy, although I’m not by any means claiming I invented it, it’s been around for years, originating from 19th century France I believe. However I’ve put a glutenfree tweak on it.  One more point, if your don’t like cherries, don’t worry use blackberries, blueberries, or raspberries instead.



  • 400g halved and pitted cherries
  • 4 tbs cherry brandy or Kirsch 
  • 100 ml milk
  • 150 ml double cream 
  • 1 tsp vanilla extract or fresh vanilla ( one stick) 
  • 4 eggs 
  • 100 g caster sugar
  • 25g gluten free plain flour 


  • Preheat oven to 180c and grease a shallow flan dish. 
  • Soak your cherries in the kirsch. 
  • In a pan heat the milk, cream and vanilla. Heat yo almost boiling. 
  • In a separate bowl whisk the eggs and sugar together, and then add the flour, mixing until you have a smooth texture. 
  • Pour your milk into the egg mixture, mixing well to prevent lumps. 
  • Pour into your flan dish and place the cherries into the custard. 
  • Cook for 30-35 minutes until risen. 
  • Serve warm ( it’s better in my opinion) with cream. 

There you have it. Easy and delicious. Enjoy.