Welcome to Your Gluten Free Life.
I was racking my brains for something easy and delicious for dinner last night. I usually try to cook something special for dinner on Saturday nights because it’s my one night I usually have time to cook something different.
As I’m a vegetarian, mushrooms are an important part of my diet, and I realised I hadn’t made a mushroom tart for a long time. So that was last night’s dinner.
Mushrooms are a really good addition to anyone’s diet, not just vegetarians. I have to confess, when I was a kid, I really didn’t like them. I’m not sure when I did start liking them, but now I rely on them to boost my nutritional intake.
As a celiac, as well as being vegetarian, it can sometimes be a struggle to make sure I’m getting all the nutrition I should be. Mushrooms are ideal: they’re cholesterol free, fat free, low calorie and very low in sodium (salt to you and me!). Along with that they’re high in B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.
- Pantothenic acid helps with the production of hormones and also plays an important role in the nervous system.
- Riboflavin helps maintain healthy red blood cells.
- Niacin promotes healthy skin and makes sure the digestive and nervous systems function properly.
They also contain selenium, copper and potassium, as well as being high in beta-glucans. Selenium and beta-glucans are great for boosting your immunity, and protect your cells from the damage that chronic diseases and conditions like celiac can do to your body.
Gluten Free Mushroom Tart
With all that in mind, I regularly include mushrooms in my diet. Either grilled with eggs and tomato for breakfast, or in something like my delicious mushroom tart. It’s actually quite quick to make, and contains garlic and onions as well as mushrooms, so you’ll get all the benefits of those two prebiotics as well as the mushroom goodies.
Give it a go for dinner some time this week.
Gluten Free Custard Tarts
I don’t know about you, but I always seem to make too much pastry when I make a tart. This time I used the leftover dough to bake some little pastry blinds for future use. I was going to freeze them, but then got inspired to make some custard tarts instead.
My partner loves custard tarts and buys them from the local supermarket regularly. I often look at them longingly and wish I could have some. So I decided – how hard can they be? I pretty much remembered how to make baked custard so I used the little pastry shells I baked last night and filled them with custard mix and bunged them in the oven. They worked a treat so I had one with lunch today. I don’t think they’ll freeze so I guess I’ll have to eat the others over the next few days. What a shame! You have no idea how much I suffer for the sake of this blog!
Go on – give them a go. You too can have custard tarts for a snack, or for desert.