Ingredient: Bramley apples
Side dishes

Make ahead Christmas recipes – Cranberry, orange and chestnut stuffing

Cranberry, orange and chestnut stuffing balls - A Free From Life

My second make ahead Christmas recipe this week is for cranberry, orange and chestnut stuffing balls. If you didn’t catch yesterday’s recipe for Duchess sweet potatoes, you can find it here.

Cranberry, orange and chestnut stuffing balls - A Free From Life

Made with gluten free sausage meat and the crumbed crusts from one of my gluten free loaves, this stuffing recipe is also suitable for those following a dairy free diet.

I decided to make these as stuffing balls, to serve as an alternative to the pigs in blankets I usually offer. You can, of course, use this recipe to stuff the cavity of the turkey, or bake it in an oven proof dish. The citrus burst of the orange zest, complements the sweetness of the cranberries and apples, with just a hint of the nutty chestnuts coming through. I think you could eat these on their own, they’re that good. Cooked as I did, they are the equivalent of meatballs and could quite easily go alongside some salad and other leftovers from your Christmas lunch.

Cranberry, orange and chestnut stuffing ball s - A Free From Life

The next recipe I’ll be sharing is for Christmas spiced name place cookies.

Cranberry, orange and chestnut stuffing balls - A Free From Life
Make ahead Christmas recipes - Cranberry, orange and chestnut stuffing
Print Recipe
Gluten and dairy free stuffing with full fruit flavours to give an ideal accompaniment to your Christmas meal
Servings
30
Cook Time
45 minutes
Servings
30
Cook Time
45 minutes
Cranberry, orange and chestnut stuffing balls - A Free From Life
Make ahead Christmas recipes - Cranberry, orange and chestnut stuffing
Print Recipe
Gluten and dairy free stuffing with full fruit flavours to give an ideal accompaniment to your Christmas meal
Servings
30
Cook Time
45 minutes
Servings
30
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Melt the butter and fry the chopped shallots and herbs until softened
  2. Add the cooked onions and herbs to a large mixing bowl along with the rest of the ingredients. Mix well (you may have to use your hands to do this)
  3. Form in to walnut sized balls and place on a lined baking sheet
  4. Bake in the oven at 180C for 45 minutes or until golden brown and cooked through.
Recipe Notes

Cranberry, orange and chestnut stuffing balls - A Free From Life

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Breakfasts

Banana and almond porridge

Porridge recipe - A Free From Life

Porridge recipe - A Free From Life

I was never a fan of porridge. Partly due to the texture, partly to the fact I don’t really like milk either.

This porridge recipe has converted me though. I love it!

It’s our ‘set you up for the day’ breakfast and the great thing about this recipe is you can make it your own by adding any combination of fruit and nuts.

This is a warm breakfast that will fill you up and start you out on the right foot. It doesn’t take long to make, as you can prep it the night before. However, if you don’t have time, you might like to try making these overnight Bircher pots that you can take to work with you.

One Pot Bircher Muesli - A Free From Life

 

I’ve included all the fruit you might need to add to your porridge in the ingredients section below. You don’t need to use all of them at once. Some ideas of fruit combinations have been included in the instructions section.

Porridge recipe - A Free From Life
Banana and almond porridge
Print Recipe
creamy, filling and delicious, this porridge will set you up for the day
Servings
4
Cook Time
10 mins
Servings
4
Cook Time
10 mins
Porridge recipe - A Free From Life
Banana and almond porridge
Print Recipe
creamy, filling and delicious, this porridge will set you up for the day
Servings
4
Cook Time
10 mins
Servings
4
Cook Time
10 mins
Ingredients
Servings:
Instructions
  1. Make the night before: Measure the oats, milk and vanilla into a bowl, stir and leave in the fridge
  2. In the morning: Put the porridge in a large pan with the almond butter, coconut oil and mashed banana and heat on a low to medium heat.
  3. Add more milk to the porridge to stop it from sticking to the pan and keep adding to make it the desired consistency (I don't like mine too thick!)
  4. For the fruit toppings, try the following combinations: 1. Stewed apple and pear with cinnamon, 2. Strawberries, blueberries and bananas, fresh or stewed, 3. Apple and strawberry puree (you can make these the night before and re-heat, or make in the morning and serve hot over the warm porridge)
  5. Plain natural yoghurt also goes well with the porridge and fruit
Recipe Notes

The variations are limited to your imagination, using the same base porridge.

Overnight oats - A Free From Life

Adding the almond butter, gives the porridge a protein boost, which along with the oats, will help keep you fuller for longer.

Soaking the oats overnight makes them easier to digest. It also means they take less time to cook and you end up with a smoother, creamier porridge, not the gritty, lumpy stuff that, if you're like me, put you off eating it.

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