Gluten-free banana bread
This gluten-free banana bread is great for using up overripe bananas. We've used gluten-free flour and almond flour for a light and moist texture.
Gluten-free salmon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 gluten-free vegetable stock cube
- 200g gluten-free pastasuch as penne or fusilli
- 100g green beanstrimmed
- 100g smoked salmon slicesroughly chopped
- 50g baby spinach
- 1 spring onionfinely sliced
- 50g soft cheese(ensure it’s gluten-free)
- ½-1 lemonjuiced
- 1 tbsp grated parmesan
Nutrition: Per serving
- kcal587
- fat15g
- saturates7g
- carbs86g
- sugars3g
- fibre6g
- protein24g
- salt2.1g
Method
step 1
Bring a large pan of salted water to the boil, crumble in the stock cube and stir to dissolve. Tip in the pasta and cook following pack instructions, about 8-10 mins. Add the green beans 1 min before the end of the cooking time.
step 2
Drain the pasta and green beans, reserving a little of the cooking water. Tip the pasta and beans back into the pan, then stir in the smoked salmon, spinach, spring onion and soft cheese. Add a little of the pasta water to loosen the cheese and create a sauce, then season with salt and freshly ground black pepper. Squeeze in the lemon juice to taste, and stir well. Serve topped with the parmesan.
