Festive Recipes from Dietitian - Tanya Wright
by FoodMaestro | 7 December 2015
Gluten Free, Wheat Free, Egg Free, Soya Free, Dairy Free and Nut Free
- 500g Dried mixed fruit
- 10 glace cherries
- 400ml fruit juice (use brandy if desired!)
- 2 teaspoons almond essence
- 350g (WF GF) Self-raising flour
- 75g of almonds/mixed nuts (nut-free optional)
- 100mls apple puree
- 2 teaspoons mixed spice (cinnamon, cloves, nutmeg and all spice)
- Fresh orange zest and lemon zest
- Place dried fruit in a bowl
- Add fruit juice(and brandy if using)
- Leave for 24 hours
- Add all other ingredients and mix well
- Cook at 125c for 2 ½ hours
- Cover with T-towels & leave in tin until cold
GINGERBREAD CHRISTMAS TREES
- 175g/6.5oz plain wheat free Gluten free flour
- 1 rounded teaspoon ground ginger
- 1/2 level teaspoon bicarbonate of soda
- 1/2 level teaspoon Wheat free gluten free baking powder
- 50g/2oz dairy free soya free margarine
- 75g/3oz soft light brown sugar
- 2 tablespoons golden syrup
- Preheat oven to 190C
- Put flour, ginger, bicarbonate and baking powder into a bowl.
- Rub margarine into the flour mixture until resembles breadcrumbs.
- Add sugar and golden syrup and mix to form a soft (but not sticky) dough ball.
- Knead to a smooth consistency on a floured surface and roll out to about ½ cm thickness.
- Use a cutter to cut out the Christmas tree shapes
- Place cut-outs on a greased baking tray and bake for 10 minutes
- Once cooked leave on baking tray for 5 minutes before transferring to a wire rack.
- Decorate when cold
- 110g/4oz dairy free margarine
- 110g/4oz soft light brown sugar
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp vanilla essence
- 110g/4oz wheat free flour
- 75g/30z millet flakes, quinoa flakes or oats
- 150g/6oz raisins
- Grated zest of one orange
- ½ teaspoon cinnamon
- 1/8th teaspoon mixed spice
- Preheat oven to 190c
- Cream together dairy free margarine and sugar
- Add vanilla essence, raisins and millet/quinoa/oats
- Add baking powder, bicarb and flour, zest and spices, and mix to form a dough ball
- Split dough into 20 walnut sized balls
- Place on greased baking tray and press into flat discs
- Bake for 8 - 12 minutes until golden but still soft to touch
- Leave on tin until cool to prevent crumbling
Tanya Wright BSc Honours MSc Allergy - HCPC Registered Dietitian DT4990. BDA 2775.
Tanya Wright is a HCPC registered Dietitian specialising in the diagnosis and management of food allergy and other food hypersensitivity reactions in children and adults with gastrointestinal, dermatological and respiratory symptoms.
She works within the Paediatric Allergy Service at Guys and St Thomas’ NHS Foundation trust - a centre of excellence, and also within Hillingdon Hospitals NHS Foundation Trust where she has set up and manages the Dietetic Allergy Service for adults and children.
She is a committee member of the Food Allergy and Intolerance Group of the BDA (resources), on the scientific board of the Anaphylaxis Campaign and on the Health Advisory Board of Allergy UK. She is the dietetic representative on the BSACI council, and is a full member of the BDA and HCPC..
She is author of several books, recipe books and scientific publications.
She regularly lectures at National conferences, on the post graduate Masters Allergy Courses at Imperial College London, for the Allergy Academy and many other undergraduate and postgraduate courses. She is joint Director of the Allergy Academy Kitchen – practical cookery days for healthcare professionals, and also runs her own allergy cooking consultancy and store tours.
She writes articles and recipes, is a consultant to the food industry, to Allergy Support Associations and to other health professionals.