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Georgia McDermott

@georgeats

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Digestively challenged food enthusiast sharing food intolerance friendly and mostly vegetarian recipes. 2 cookbooks, 1 ginger cat

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Gluten free buckwheat choc-chip cookies from Intolerance-Friendly Kitchen on regular rotation
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#dietaryrequirements #buckwheatcookies #glutenfree #faitmaison #spiceybites🥂

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This soup was amazing! I slighted adapted the Peanut, Kaffier, lime and pumpkin soup featured in Georgia Mcdermotts #fodmapfriendly cookbook. Well worth a try!

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CHOCOLATE CHIP TAHINI COOKIES 🍪🧡

For Part 2 of the OONA party series, we have the always-loved Chocolate Chip Tahini cookies by @georgeats 🥳

We adore these cookies, and have had them on (extremely) high rotation in our household since my wonderful postpartum doula @thebondwellbeing made them for us two years ago.

They’re jam packed with healthy fats and antioxidants. They’re low on allergens (excluding the sesame), and most importantly I have not met a person who doesn’t love them 🧡

There also incredibly easy and quick to make - have definitely whipped up a batch 20 mins before school pickup to have something nutritious and delicious waiting at home upon arrival.

Important to say - I certainly can’t take any credit for this recipe (https://georgeats.com/recipes/gluten-free-tahini-cookies-grain-free-nut-free/#recipe) but Georgia has a few variations you can do, so here’s how I make them:

INGREDIENTS:
- 160gms hulled tahini
- 100ml maple syrup
- 1/4 teaspoon bicarbonate soda
- 1/2 teaspoon baking soda
- pinch of salt (I use Celtic)
- 1 cup hemp seeds
- 1/3 cup dark chocolate chips

METHOD:
- Preheat oven to 160 degrees
- Mix the tahini, maple, bi-carb, baking soda and salt until the mixture thickens to a consistency of a soft cookie dough (can take a minute or two - check this reel for the consistency to look for)
- Stir through them hemp seeds and chocolate chips
- Using a tablespoon to measure, roll into balls and place on baking tray
- Slightly flatten the balls, and put into oven for 15 mins
- Let them cool on tray and enjoy!

👇Save this post for your next party or snack prep day!

#toddlernutrition #kidsparty #partyfood #mumsofaustralia kidssnacks

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These recipes are both by @georgeats and they’re the best coffee and chocolate ice cream recipes I’ve tried in the #ninjacreami, by far! My two favourite flavours and what’s even better, is I worked out last year that I can make both in one session using 1 container each of the main ingredients. Perfect!

The full recipes are on her website but here’s how I adjusted the quantities slightly to tessellate the two recipes (using products available in the UK) so no waste!

For the coffee:
150g condensed milk (from a 305ml/397g tin)
50g fresh espresso cooled for 5 minutes
200g whipping cream (I used the Sainsbury’s one that is 39.5% fat) (from a 300ml tub)
100g full fat milk - treated myself to the fancy @theestatedairy one!

For the chocolate
30g cocoa powder
60g (60ml) hot water - I replaced this with the remaining espresso shot I’d pulled for the coffee ice cream, topped up with water as required, to give a slight mocha vibe
247g condensed milk (tip in what’s left in the tin)
150g whipping cream (tip in what’s left in the tub)
250g whole milk
Pinch of fine salt

The only fresh ingredient you’ll have leftover is milk, which I’m sure you can find a use for!

Like I said, this is Georgia’s recipe, not mine. I would suggest you ask any questions you have by tagging her @georgeats as she knows the answers!

Ad info: this is not paid for content but the machine was given to me back in 2024 when I was working on a project with @ninjakitchenuk, so adPR!

#ninjacreami #ninjacreamirecipes

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THE G.O.A.T. OF COOKIES
- gluten free ✅
- dairy free ✅
- egg free ✅
- lunchbox friendly ✅
- filled with healthy fats and antioxidants ✅

Since my gorgeous postpartum doula @thebondwellbeing made these for my family, they’ve been on high rotation. The recipe is from @georgeats and is her Gluten-Free Tahini Cookies.

Each time I make them slightly different, depending on what I have in the pantry. And each time they come out exactly the same, making them perfectly versatile. And, the most perfect one-handed snack for both little ones and postpartum mummas 🧡

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Gluten free Vegemite scrolls (FODMAP friendly) #georgeats but make it a slice instead.
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#vegemitescrolls #glutenfree #vegemite #spiceybites🥂

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Living with, cooking for, and travelling with someone who has numerous food intolerances has had its moments over the years (a new world for someone with cast iron guts). Then exercise induced anaphylaxis decided to join the party and gluten free cooking became a new challenge (yes exercise induced anaphylaxis is a thing and not at all pleasant).
I can’t say that getting a gluten free sourdough starter going has been trouble free though and just when I thought it needed to be binned again, it wasn’t, so I gave this recipe a try.
Sourdough cinnamon scrolls from Intolerance-Friendly Kitchen, a book that has become dog eared in a very short amount of time.
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#georgeats #glutenfree #cinnamonscrolls #spiceybites #sourdough 🥂

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swipe ➡️ to decorate this lemon cake

gluten free lemon cake for @jensgiggles using a recipe from @georgeats 🍋

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Friday arvo, pouring rain, spring day in Adels … calls for … some warming masala chai and a slice or two of gluten free Vegan Breakfast Banana Bread from Intolerance Friendly Kitchen.
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#mangerbien #comerbien #spiceybites #livetoeat #glutenfreebananabread #bienmanger #adelaidefoodie #balancednotclean #adelaide #cuisinemaison #masala #georgeats #bluetotheskyorangetothethigh 🥂

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Turkish eggs. It’s been a while, but it’s still one of my favourite brunch dishes and that bunch of dill almost jumped into the basket all by itself at the market.

These days I favour buckwheat bread from an online recipe by @georgeats because it makes such fabulously crunchy toast, perfect for mopping up the buttery, Aleppo pepper-infused sauce.

Happy Sunday!
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#sundaybrunch #brunchathome #homecooking #butterisbetter #turkisheggs

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These recipes are both by @georgeats and they’re the best coffee and chocolate ice cream recipes I’ve tried in the #ninjacreami, by far! My two favourite flavours and what’s even better, is I’ve found I can make both in one session using 1 container each of the main ingredients. Perfect!

The full recipes are on her website but here’s how I adjusted the quantities slightly to tessellate the two recipes (using products available in the UK) so no waste!

For the coffee:
150g condensed milk (from a 305ml/397g tin)
50g fresh espresso cooled for 5 minutes
200g whipping cream (I used the Waitrose one that is 39.5% fat) (from a 300ml tub)
100g full fat milk

For the chocolate
30g cocoa powder
60g (60ml) hot water - I replaced this with the remaining espresso shot I’d pulled for the coffee ice cream, topped up with water as required, to give a slight mocha vibe
247g condensed milk (to use up the remaining quantity in the tin)
150g whipping cream (I used what was left in the tub…)
100g whole milk (…then added extra milk to make 250g total)
Pinch of fine salt

The only fresh ingredient you’ll have leftover is milk, which I’m sure you can find a use for!

Like I said, this is Georgia’s recipe, not mine. I would suggest you ask any questions you have by tagging her @georgeats as she knows the answers!

Ad info: this is not paid for content but the machine was given to me last year when I was working on a project with @ninjakitchenuk, so adPR!

The model I have, with a £50 off offer, is linked in my June Links highlight.

#ninjacreami #ninjacreamirecipes

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