Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven July 2019 > LUNCHTIME RECIPES


Salads, soups, frittatas, barbecues and more!


For the courgette, spinach and cherry salad, see page 45

Asparagus omelette

By Ambra Torelli ( GF SF DF

Serve over a bed of baby spinach!

a bunch of asparagus

4 free-range eggs

2 tbsp full-fat coconut milk

4 thin slices of Prosciutto di Parma

1 tbsp extra-virgin olive oil

¼ tsp Himalayan salt or flavoured salt

2 thyme sprigs

1 tsp balsamic glaze extra-virgin olivve oil a handful of baby spinach

1 Wash the asparagus, grease a non-stick pan with olive oil and, when it starts to sizzle, arrange the asparagus on the bottom of the pan as in the photos. Cover the pan with a lid, then cook over a medium heat for a 3-4 minutes.

2 In the meantime, crack the eggs in a small bowl, add the coconut milk and a pinch of salt and beat with a whisk until they begin to foam.

3 Pour the egg mixture over the asparagus and cover. Finely chop the prosciutto into crumbs. Sprinkle over the omelette and cook for 4 more minutes, covered.

4 Top with some fresh thyme, a pinch of flavoured salt and a drizzle of balsamic glaze. Cut it in half and serve over a bed of baby spinach seasoned with extra-virgin olive oil and salt.

Roasted sweetcorn houmous

By Billy & Jack for Canned Food UK (


Serves 4 | Prep 10 mins | Cook 10 mins | Calories 380 (per serving)

400g (14oz) sweetcorn, drained, rinsed

400g (14oz) chickpeas, drained, rinsed

2 tsp tahini paste

1 garlic clove, peeled juice of 1 lemon

1 tbsp rapeseed oil

1 tsp zaatar

a pinch of smoked salt

2 tbsp coconut flakes, to decorate seasonal vegetables or flatbreads, to serve

1 Preheat the oven to 200°C/Gas Mark 6. Drain the sweetcorn and pour onto a preheated baking tray. roast

2 Roast in the oven for 10 minutes, until turning golden brown. Remove from the ovean add to a blender with the remaining ingredients. Blend until the desired consistency.

3 Place in a bowl and sprinkle over a few coconut flakes, then serve with gluten-free flatbreads or seasonal vegetables.

Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven July 2019
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven July 2019
Was $6.99 $1.39
Annual Digital Subscription
Only $ 4.83 per issue
Or 5799 points
Monthly Digital Subscription
Only $ 5.49 per issue
Or 549 points

View Issues

About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, to perfectly coincide with the latest reign of sun to fall on our shores. This month we take al fresco dining to another level, with delicious and classic recipes that make eating outdoors so much more fun. To add to that, we have a selection of picnic goodies up for winning including an electric cool bag, a delightful picnic blanket and a soda stream with exciting summery flavours to enjoy in the garden! Also this issue, we put gluten-free booze to the test, try a seven-day gut reset, enjoy a summery fruit burst and discover the best first foods for tiny taste buds. We also have the latest products, news and seasonal info you'll find in every issue.