I’m wheat and dairy intolerant, so croissants and the like are out of the question for me. I have tried spelt products in the past, but something happened within the last year that basically put spelt at the top of my ‘food intolerant’ list.
I love wheat, it just doesn’t like me. So, anyway, the other week, I was looking for a way to brighten up my Sunday breakfast. As far as I’m concerned, no weekend is complete without an English breakfast. And being wheat intolerant weeds out bread and pretty much any carbs worth living for.
I came upon a recipe for potato farls and adapted it to suit my own taste. Enjoy!
You will need:
- Two medium-sized sweet potatoes
- Half a cup of gluten-free flour
- 1 onion (preferably red)
- Olive oil
- Chili (if that’s how you roll)
- Black pepper
- Boil the potatoes until they’re mashable
- While the potato is boiling, fry the onions in olive oil until they’re kind of caramelised (but not too much, though)
- Turn heat off fried onions
- Transfer now-mashable potatoes into bowl
- Mash the potatoes
- Add the fried onions
- Add the gluten-free flour, chilli, black pepper and salt (feel free to add other seasoning to your taste)
- Mix everything that’s in the bowl
- Take handful sizes and shape to your taste
- Fry the portions on medium heat (very little oil needed)
- Wait until each portion browns before flipping (I like mine on the right side of burnt)
- Serve with eggs, bacon or any gut-busting accompaniments
Over to you: how do you cook yours?