Easiest Lactose-Free and Gluten-Free Seafood Chowder

By www.anyonita-nibbles.co.uk 

Looking for a hearty winter warmer? This easy lactose-free and gluten-free seafood chowder is just what you need on a snowy evening!

Yield: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Diet: Gluten-Free

I love a good chowder so much that this is my second seafood chowder recipe, and like that one, this one is so easy to make. It's absolutely perfect for those snowy winter evenings. You can use any mix of fish that you can find, but I like the packs of fish pie mix that usually have smoked haddock, salmon and cod. I also like to add bacon to my chowder along with fresh peas.

Ingredients:

For the seafood chowder
- 1/2 onion, diced
- 4 rashers streaky bacon, chopped
- 500ml fish stock
- 250ml lactose-free whole milk
- 4 tbsp lactose-free cream
- 340g fish pie mix
- 100g cooked prawns

- 1 cup petits pois
- 1 large potato, cut into 1/8s
- salt and pepper to taste
- parsley to taste
- tarragon to taste
- 1 tbsp gluten-free plain flour
Need a conversion? Use this handy chart.

Instructions:

1. Put the oil in a skillet and add the onions and bacon, cook until the bacon is done, about 5 minutes. 
2. Stir in the flour and allow to thicken, about 2 minutes. 
3. Add fish stock and let simmer. 
4. Add potatoes, cover and simmer 10 minutes. 
5. Add fish and simmer 5 minutes. 
6. Add cream, prawns and peas and simmer 2 minutes. 
7. Sprinkle over parsley and tarragon and serve with good gluten-free crusty roll or gluten-free cheesey scone.

 

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If you liked this recipe, you may want to check out all of my gluten-free seafood recipes. Try these, too: 

Gluten-Free Cucumber Prawn Mayo Sandwiches

Gluten-Free One Pot Salmon and Lemon Pilaf

Best Ever Gluten-Free Coconut Shrimp

   

Gluten-Free Dairy-Free Chocolate Lava Cake #GBBOGlutenFree

Wow your family and friends with this super easy, uber indulgent gluten-free chocolate lava cake and it's dairy-free, too! Plus, this is my recent #GBBOGlutenFree recipe!

 

Yield: 4 lava cakes
Prep time: 10 minutes
Cook time: 15 minutes

Gluten-Free Dairy-Free Chocolate Lava Cake

Y'all. Lava cakes or molten cakes are absolutely amazing and they're often the star of the dessert menu at restaruants and you know what? They are incredibly easy to make! You'll especially love these as there's not too much sugar, and they're gluten-free and dairy-free--oh yeah!

Lava cakes are the most dramatic cakes -- you cut into it and they ooze rivers of hot molten chocolate like lava. The trickest thing is making sure you delicately remove them from the baking molds because the slightest knick and they'll gush too soon, ruining the dramatic moment. I served ours with a dusting of icing/confectioner's sugar and a scoop of vanilla ice cream, but these are yummy with fresh fruit or custard or whipped cream, too.

Oh and you know what? You can totally make these the day before a big party or event! All you need todo is make them as the recipe states. After they have cooled for 10 minutes, wrap them in plastic wrap or foil and refrigerate. Then, when you are ready to serve, remove the cakes from the ramekins or molds and onto a plate and microwave for about 30 seconds - watch it carefully, too long and they'll start to ooze!

Whip up your own gluten-free and lactose-free pumpkin spiced latte, topped with lactose-free whipped cream just in time for the arrival of autumn!
 

Yield: 1 cup
Prep time: 3 minutes
Cook time: 2 minutes

Lactose-Free Pumpkin Spice Latte

This time of year all I need is my favourite autumn accessory: a pumpkin spice latte. I hear you laughing, "A drink as an accessory?!" Believe me; with as often as I've got a homemade latte clutched in my hands, it certainly is an accessory! This pumpkin spice latte is different, though, it's completely lactose free--from the frothy milk inside to the crown of whipped cream on top. And I'm warning you: it's pretty much life.

Oh and one more thing before we get to the ingredients list, don't be tied down by my measurements. Everybody likes their coffee differently. Use as much sugar as you like or no sugar. Make it a triple espresso if want it stronger or even opt for decaf coffee instead. Your brew; your rules!