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3 free from recipes that won't break the bank

10th November 2014

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According to a recent survey, 46% of freshers miss their mum’s cooking more than anything else when they leave home – and those suffering with food intolerances and allergies face extra challenges when learning to feed themselves.

With this in mind, leading free from advice website Foods You Can has launched a student friendly recipe guide – taking budget, time and skill in to consideration.

Foods You Can founder Bunmi Scott says: “I used to think that free from foods were expensive, and making free from recipes was really tough.”

Bunmi started the unique advice site after being diagnosed with gluten, wheat, dairy, soya and sugar intolerances herself, and it’s designed especially for students on a small budget.

Here, Bunmi shares her quick and simple recipes which are ideal for students with food intolerances and allergies. And the best part? They won’t eat up your student loan! 

Wheat free and Gluten Free Courgette and Vegetable Lasagne

Simmer a can of tomatoes with a small amount of tomato puree.

Slice mushrooms finely and add them to the tomatoes, mixing in the herbs, ensuring the mixture is kept at a low heat.

Slice the courgette and place them to one side

Line the bottom of an oven proof dish with the tomato based mix, and add a layer of cheese sauce.

Repeat this several times and top off with cheese.

Place in the oven at 200 degrees for 10 minutes until golden


Gluten Free Pizza

Place gluten free wraps under a hot grill for 1 minute

Remove and on the untoasted side spread with gluten free pesto, evenly top with topping of your choice and sprinkle with cheese.

Return to the grill for 3-4 minutes or until the cheese has melted and turned golden brown.


Wheat free Chocolate Brownies

Preheat oven to 180 degrees.

Melt 300g of chocolate and set aside to cool slightly.

Whisk three eggs and 225g of Muscovado sugar with an electric whisk until pale and fluffy.

Fold in the melted chocolate and stir through a hand full of ground almonds and one tsp of baking powder.

Pour into a lined baking tin (I use a Swiss roll tin) and bake for approx 40 minutes.

Check it is firm to touch and leave to cool.

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