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I'm going to try making an apple crumble with rice flour, oats and the Free From sunflower spread. Wish me luck, I'll post a piccie if it turns out well

I also bought some cream of tartar and bicarb to mkae my own baking powder and am going to try baking some buns tomorrow..............in my new Kenwood Pro bargain!!!! About to post about that >>>>>>>>>>>>>>>>

That should be fine Kaz
Much easier to stick to the regime if you can work out a few treats to have

I'll never stick to it Di if I don't. The reason WW is working for me is that you can have the odd treat

The WW online esource works out the points in recipes for you if you enter all the ingredients, which will be handy

I loved that with WW, entering ingredients and getting the points value. Enjoy your cooking from scratch Kaz-great fun.

Well almost a hour later I've whipped up a cottage pie (gluten free when you don't use gravy granules to thicken the mince) and a crumble! The new Pro made short work of the crumble mix, once I'd got the hang of how to work it I put a couple of sliced pears in with the apples too. They are both in the oven at the moment

I used fresh scottish mince for the cottage pie, a huge onion, three carrots finely chopped, a carton of chopped tomatoes and plenty of herbs for some flavour. Mashed the potatoes up with goats milk and a snall knob of Free From spread.

For the crumble I used half and half of rice flour and oats, Free From sunflower spread and some brown sugar. Sliced apples and pears with some added sugar

The cottage pie is around 12 points for a moderate portion and the crumble roughly the same..............good job I only had fruit and rice cakes for lunch today

Kaz wrote:Well almost a hour later I've whipped up a cottage pie (gluten free when you don't use gravy granules to thicken the mince) and a crumble! The new Pro made short work of the crumble mix, once I'd got the hang of how to work it I put a couple of sliced pears in with the apples too. They are both in the oven at the moment

I used fresh scottish mince for the cottage pie, a huge onion, three carrots finely chopped, a carton of chopped tomatoes and plenty of herbs for some flavour. Mashed the potatoes up with goats milk and a snall knob of Free From spread.

For the crumble I used half and half of rice flour and oats, Free From sunflower spread and some brown sugar. Sliced apples and pears with some added sugar

Budge up Kaz..I'm on my way.

And please anyone..if any of you are at all hungry in the, ooh, next few days, please feel free to come over here and dine with us.
Don has made enough spag bol and garlic bread to feed an entire platoon of marching soldiers..and very hungry ones at that!

Kaz wrote:The cottage pie is around 12 points for a moderate portion and the crumble roughly the same..............good job I only had fruit and rice cakes for lunch today

Portion control is the hardest thing to manage when you cook from fresh. I have no control when it comes to portions!

Sounds scrumptious!!!!! Unfortunately bread, butter and garlic are all no-nos for me now

Fugi me too I'll have lots of veg with the cottage pie to bulk it up

I would never use gravy granules to thicken anything, a lot of them have msg in them - if you can't use cornflour, use what's known as a beurre manie. It's made with equal portions of butter (in your case, the sunflower spread) and (rice) flour mashed together, and then whisked through the liquid with a balloon whisk. You will have fun adapting your recipes to the new ingredients. Here's a link to the beurre manie info:

http://frenchfood.about.com/od/frenchco ... emanie.htm