GLUTEN FREE FORTNIGHT LAUNCHED

We've teamed up with Regional Food Tourism Ambassador and owner of The Real Food Café, Sarah Heward to launch this year's Gluten Free Fortnight.

Carolyn McGill & Sarah Heward. Photo by Mike Wilkinson.

Gluten Free Fortnight, which champions Forth Valley as a destination for those following a gluten free diet, will return from 14^th – 30^th October 2022.

The campaign was first launched in 2019 at The Real Food Café, Tyndrum; an A grade Coeliac UK Accredited Caterer, which has been serving up award winning gluten free dishes since 2005.

Owner Sarah Heward – one of Scotland Food & Drink’s 24 Regional Food Tourism Ambassadors – is passionate about encouraging more businesses in the Forth Vallery region to serve more gluten free dishes with knowledgeable, confident and welcoming staff.

She said: “Over the years we have learned that there is a growing desire for businesses to cater to gluten intolerances and we know that people will travel far and wide to get their hands on quality, safe and delicious gluten free meals.

“The aim of this campaign is to give Forth Valley businesses the tools and resources they need to back the campaign and build our reputation as a region producing quality produce for those following a gluten free diet across Scotland and beyond.”

Sarah is working in partnership with Forth Valley Food & Drink on this year’s Gluten Free Fortnight, with a view to expanding the campaign to more businesses in the region.

To officially launch this year’s campaign, Carolyn McGill from Forth Valley Food and Drink hosted a gluten free cookery demonstration at The Edinburgh Food Festival on Saturday 30 July ; creating Gluten Free summer pancakes for festival goers in George Square Gardens.

Carolyn McGill said: “Working in partnership with The Real Food Cafe, and with Coeliac UK, we have launched a programme of training for our Forth Valley businesses, who have really welcomed the initiative.

“Gluten Free Fortnight will be a great opportunity for them to showcase innovative Gluten Free menus and demonstrate their commitment to providing a great experience to all who dine with them.”

For more information on how to get involved in Gluten Free Fortnight 2022, please visit: www.glutenfreefortnight.com

Gluten Free Oat and Blueberry Pancakes with Nairn’s

 Ingredients

• 360ml dairy free milk (unsweetened oat or almond milk)
• 1tbs of apple cider vinegar
• 175g gluten free porridge oats (we recommend Nairn’s Gluten Free Scottish Porridge Oats)
• 1 banana
• 1tsp bicarbonate of soda
• 1tsp vanilla extract
• 1tbsp maple syrup
• 1tbs coconut oil
• 100g blueberries
• 1tsp oil (vegetable / rapeseed) for cooking
• We recommend serving with a selection of Scottish summer fruits and a drizzle of dark melted chocolate.

 Instructions

1. Mix the dairy free milk and apple cider vinegar in a jug and set aside for 5 minutes.
2. Add the oats, banana, bicarbonate of soda, vanilla extract, maple syrup and coconut oil into a blender
3. Add the milk and apple cider vinegar that you set aside, and blend until smooth.
4. Transfer the batter to a bowl and gently fold through the blueberries.
5. Heat a large frying pan over a medium heat, add a little oil; use an oil brush or cloth to wipe around the pan to remove the excess.
6. With a tablespoon, measuring scoop or small ladle, gently add the batter to the pan, allowing space between them if making multiple small pancakes.
7. When you see bubbles appear on the surface, the pancakes are ready to be turned over.
8. Cook for a further couple of moments until the bottom side of the pancake is golden.
9. You can keep the pancakes warm in a low oven while you have make further batches.
10. If serving with chopped fruit and a drizzle of chocolate, you can melt 25g of chocolate of your choice, mixed with 1/2tsp of coconut oil in a microwave.  If using the hob, heat a medium pan of water to boiling point. Place a heatproof bowl over the pan, ensuring the bottom does not touch the water. Add the chocolate (chopped) and the coconut oil, and stir gently over a medium heat until melted.
11. Remove the warmed pancakes from the oven, stack and drizzle with summer fruits and chocolate to serve.

Recipe adapted from Nairns.com with thanks.