Dairy, wheat, gluten, corn, nightshade, egg & nut free

We used Redwood’s white cheddar Cheezly for this - and it was delicious!

1 tbsp olive oil
4 rashers back bacon, chopped small
2 smallish onions, peeled and chopped finely
200g / 7oz hard soya ‘cheese’, grated
3 heaped tbsp gluten & wheat-free wholegrain mustard
8 tbsp unsweetened soya milk
freshly grated black pepper
4 slices gluten/wheat-free wholemeal bread, toasted

Heat the oil in a pan, add the bacon and the onions and cook gently for 8-10 minutes or until the onions are soft and the bacon slightly crisp. Over a low heat add the cheese, mustard and milk and stir gently till all are melted and well amalgamated. Spoon onto the slices of toast and brown under a hot grill for 2-3 minutes. Grate over some black pepper and serve at once.

Serves 4 - per portion
400 cals - 23g protein
23g total fat - 5g sat / 8g mono / 1.5g poly
21g carbohydrate of which 4g sugar
4g fibre - 1236mg sodium / 3.5g salt

Good Source of: Vitamins B6 & B12, calcium & magnesium

Back to more freefrom meat recipes

Back to Foods Matter freefrom recipes home