Three delicious gluten free recipes

Olive oil - 2 tbsp

Fresh corn on the cob (ears sliced off and dried) - 2

Canned chickpeas (well drained and dried) – 400g

Red onion (very finely chopped) - ½

Fresh coriander – 6 tbsp

Salt and pepper

Nestle GoFree Rice Pops – 200g

Gluten free baking powder – 1 tsp (level)

Pinch of salt

Medium egg – 1

Olive oil (for the pancakes) – 4 tbsp

Carton buttermilk – 284ml

Fresh red chilli (finely chopped) – 2 tsp

Skimmed milk – 300ml

Heat the oil in a large frying pan/wok

Add the corn, chickpeas and sauté over high heat and then add the onion and soften for one minute

Put the mixture in a bowl and add the chopped tomatoes, coriander, salt and pepper

Put 150g (not the full 200g) of Nestle Go Free Rice Pops in a food process and blitz on a high speed for one minute.

Put the mixture in a bowl and add the baking powder and salt, then mix it well together.

In a different bowl put the egg, 2 tbsp of oil, buttermilk and the fresh chilli and whisk it all together.

Gradually add the wet mix to the dry mix. Add enough milk so your batter is loose but thickish with a dropping consistency.

Just before you cook the pancakes add the remaining 50g of Nestle Go Free Rice Pops.

Add a little bit of the remaining oil to a large non-stick frying pan and fill the pan with enough pancake mix to cover the bottom of the pan.

Cook for two to three minutes and then flip the pancake over (it should be light brown).

The remaining mixture should make 7 more pancakes. Make and serve pancakes - top with corn mixture.

Nestle Go Free Rice Pops – 60g

Ripe avocados (peeled and stones removed) – 3

Red onion (finely chopped) – ½

Thai basil (finely chopped) - 25g

Balsamic vinegar – 4 to 5 tbsp

Extra Virgin Olive Oil – 2 to 3 tbsp

Salt and Pepper

Gluten free wholegrain seeded bread – 8 slices

Fried or poached eggs – 4

Put the Nestle Go Free Rice Pops into a dry frying pan and toast them gently for 4-5 minutes. Let them cool

Put the avocado into a bowl and break it up with a fork.

Add the onion, basil, vinegar, salt and pepper and then mix them well so the mix is chunky.

Taste and adjust seasoning

Toast the bread before serving

Stir ¾ of the toasted Nestle Go Free Rice Pops into the avocado mix and then put it evenly on the 8 slices of toast.

Serve immediately with the remaining Nestle GoFree Rice Pops sprinked over.

Top it with the egg and finish it off with grind of black pepper.

Nestle Go Free Coco Rice – 175g

Polenta (very fine) – 120g

Gluten-free baking powder – 2 tsp

Xanthan gum – 1 tsp

Lemon zest (finely grated) – 2

Medium eggs (room temperature) – 3

Skimmed milk – 100ml

Very soft margarine – 175g

Caster sugar – 175g

Quark – 250g

Low fat fromage frais (plain) – 100g

Fresh shawberries (hulled and halved) – 200g

Fresh blueberries – 100g

Preheat the oven to 180 Celsius/Fan or 160 Celsius/Gas mark 4.

Line a 21cm x 28cm x 5cm deep baking tray with baking parchment.

Put the Nestle Go Free Coco Rice in a food processor and blitz for 1 minute.

Then put it in a bowl and add the polenta, baking powder, xanthan gum and mix them well.

Mix the eggs and milk with a fork

Either using a food processor or using a hand mixer cream the margarine and sugar for 3 minutes until it’s fluffy.

Add half the flour mix and all the egg and milk mixture and beat them together for 30 seconds.

Then add the remaining dry mix and beat it together for a few seconds.

Then put it in the tin and then the oven for 20-25 minutes until it’s risen and spongy to touch.

When its cooked remove it from the oven and put it on a wire rack.

After you’ve removed the baking parchment leave it to cool.

While it’s cooking you can make the topping; beat the quark and fromage frais together and spoon the mixture onto the cooled cake.

Spread the mixture to the edge of the cake and top it with fruit.

Cut the cake in squares to serve.