Delicious Dairy Free and Gluten Free Lasagne

For the Bolognese Sauce:

1 tblsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
125g mushrooms, sliced
500 g (1lb 2oz) beef mince
500g Passata
2 tbsp tomato puree
1 tsp dried oregano
1 Beef stock cube
100g Fresh Spinach

Cheese Sauce/White Sauce:
2 x Ilumi cheese sauce mix
600mls unsweetened dairy free milk or semi-skimmed milk
(For best results use soya milk)

250g pack of dried Lasagne sheets (Gluten Free)

Optional extras:
Cheese or Dairy free alternative to sprinkle on the top
Why not try swapping the mince for chopped aubergine, peppers and courgette for a meat free alternative.


Gently heat the oil in a large frying pan with a lid.
Fry the onion for 5 minutes, until softened, stirring often. Add garlic and sliced mushrooms and cook for 5 more minutes

Turn up the heat to medium, add the minced beef and fry until evenly browned.

Add the passata, tomato puree, oregano and beef stock cube. Bring to a boil stirring constantly then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add the spinach leaves for the last 5 minutes of cooking. Season with salt and pepper to taste.

For the cheese sauce: Empty the contents of the sachet into a medium sized saucepan. Gradually add 600mls of unsweetened dairy free milk or semi-skimmed milk into the pan and mix until smooth. Bring to the boil, stirring continuously, reduce heat and simmer for 2 minutes until the sauce has thickened

Pre-heat oven to 180°C / 350°F / 160°C Fan oven / Gas mark 4.

Take a baking dish about 25 x  20cm (10″” x 8″”) in size. Spoon a third of the bolognese sauce over the base, and then spoon a quarter of the cheese sauce over the bolognese. Cover with a single layer of lasagne sheets then repeat this layering of the bolognese, cheese sauce and pasta twice more. Top with the remaining cheese sauce and season with finely ground black pepper. Bake for 35min to 40 minutes, until golden.

Serve with a simple side salad!


Beef with pak choi, mushrooms and noodles – GF noodle recipe

It’s Noodle Month, so why not try this delicious recipe including tender beef and meaty wild mushrooms.

You will need…

  • 75 g thin rice noodles
  • 115 g quality beef sirloin
  • olive oil
  • 1 teaspoon ground cumin
  • sea salt
  • ½ red onion , finely sliced
  • 1 thumb-sized piece fresh ginger , peeled and finely sliced
  • 1 fresh red chilli , deseeded and finely sliced
  • 1 small handful shiitake and oyster mushrooms , brushed clean and torn up
  • 200 ml organic chicken stock
  • 1 pak choi , quartered


  1. Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a small pinch of salt and rub all over.
  2. Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chilli and cook for a couple of minutes, then add the mushrooms, stock and pak choi.
  3. Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and pak choi in a big bowl, with the beef slices on top. Pour over the broth from the pan.



ilumi Fan Recipes

Gluten & dairy free chocolate brownies

Preperation time

10 mins

Cook time

30 mins

Total time

40 mins

The recipe makes 25 brownies.


6 eggs (separated)

35g to 70g of Sweetener, I only use 35g but if you like it sweeter then you can add up to 70g.

60g cocoa powder

1tsp vanilla essence

fan recipes


Preheat the oven at 180ºc, line a baking tin with baking paper

Whisk the egg whites until they form soft peaks.

In a separate bowl add the egg yolks, sweetener, vanilla essence & cocoa and then whisk together if you find that the mixture is to stiff you can always add few drops of water.

Carefully fold in the egg whites

Pour the mixture into the tin and the bake for 20 to 30 mins

The brownies are delicious served hot or cold

If you would like to add a topping I mix a bit of sweeter with some fat free fromage frais and coco powder and then spread on the brownie top with some fresh strawberries.

Recipe sent in from Mel Flack via Facebook


ilumi Fan Recipes

ilumi fan recipes 1


80g vegan margarine, plus extra for greasing
2 tbsp ground flaxseeds
120g dark chocolate
½ tsp coffee granules
125g self-raising flour
70g ground almonds
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1½ tsp vanilla extract
70g glacé cherries (rinsed and halved

– Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

– In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

– Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

Are You Match Ready? Gluten Free Party Food

Kerala Curry Chicken Kebabs

kerala skewers

An easy, tasty midweek treat. Light summer meal or stick it on the barbeque. Equally as nice with our Thai Red Curry Sauce!

  1. Season the chicken and place in a bowl with the Kerala Curry sauce to marinate (ideally overnight but for as long as you can).
  2. Prepare the wooden skewers (if using) by soaking for 10-30 mins to make sure they don’t burn.
  3. When you’re ready to eat, heat up a griddle pan with a drizzle of olive oil on a medium heat. Carefully place the skewers into the pan and brown off on all sides until cooked through, about 10-15 minutes. Alternatively heat up the grill or a BBQ and cook for around 20 minutes until gently charred and the meat is cooked through.
  4. Meanwhile lightly dry fry the desiccated coconut in a small frying pan until lightly browned. Sprinkle the coconut over the skewers to bring out the rich curry flavours in the sauce.
  5. Serve with a little bowl of leftover sauce, wedges of lime and a fresh dressed salad. Would be lovely eaten outside served with a bowl of ilumi Wild Rice & Chickpea mix to share.

Kerala Sauce 02


Soy & Ginger Stir Fry Beef Platter

soy cups


Create a platter of bite-size party pieces for a summer barbeque or posh picnic. Easily doubled for a bigger party.

  1. Season the strips of beef and place in a bowl with the Soy & Ginger sauce to marinate.
  2. Firstly prepare the noodle nests. Heat 1 tbsp olive oil in a frying pan over a medium heat. Using a fork and spoon, twirl a spoonful of noodles (like you would eat spaghetti!) into a little parcel. Create 4 parcels. Carefully lift each parcel into the frying pan and gently fry for 4-5 mins to create a slightly crisp base. Gently turn over and fry for another half a minute to give a bit of colour to the top. Remove and set aside while you prepare the beef.
  3. Return the frying pan to the hob and turn up the heat to medium-high. Add a little more oil and add strips of beef. Sprinkle with a tablespoon of sesame seeds. Fry until coloured all over, and cooked to your liking (3-4 mins). Remove and set aside.
  4. Meanwhile, wash and carefully tear lettuce leaves off the head of the Little Gem lettuce.
  5. Nestle strips of steak onto the noodle nests and within lettuce leaf cups. Garnish with finely chopped spring onions and thin slices of red chilli. Sprinkle more sesame seeds to taste.
  6. Pop any leftover sauce into a dish with a teaspoon for guests to add to their bitesize mouthfuls!

Soy and Ginger Beef Platter

Red Thai Curry Chicken Naan Breads

thai naans


Enjoy an easy mid-week meal with this gluten free Thai-inspired dish. On the table in less than 20 minutes! Replace chicken with firm white fish, or roast chunky vegetables such as sweet potato, aubergine, and baby sweetcorn for approx. 20 minutes before serving with Thai Curry sauce & gluten free naan breads.

  1. Heat up a frying pan with a drizzle of olive oil on a medium heat. Gently fry until the chicken for 10 minutes or so until cooked through.
  2. In the last minute of cooking, add sauce to the pan with the chicken and cook until hot.
  3. Heat up grill or oven to cook naan breads, as per packet instructions.
  4. Serve by pouring chicken and sauce over naan breads. Garnish with a sprinkling of crushed chillies. Ideal with a small serving of basmati rice, garnished with finely diced fresh green peppers.

Mini Pizza’s

tomato and herb pizza



A great option to get the kids involved in cooking – simple, ready in minutes and half the cost of a shop bought option. Try a selection of different toppings. We’ve used buffalo mozzarella & goats cheese as dairy free options but add whatever you like!

  1. Open pouch of ilumi Tomato & Herb Sauce and spread 1-2 tablespoons of sauce over the top of each pizza base.
  2. Top with as much or as little topping as you like! We suggest tearing chunks of buffalo mozzarella & draping slices of parma ham on top of your pizza. Alternatively try slowly frying wedges of red onion for 10-15mins until soft and starting to caramelise along the edges. Crumble goats cheese on top with a handful of finely diced green peppers.
  3. Bake for 10 minutes until the cheese has begun to melt and the toppings are golden brown.

Tomato and Herb Sauce 02

Sticky Sweet Chilli Chicken Wings

wings sweet chilli

A family friendly mid-week dinner. Stick it all in a roasting tin and you’re sorted!

  1. Tip pouch of ilumi Sweet Chilli Sauce into a big bowl. Add chicken wings and marinate for as long as you can (ideally overnight).
  2. Heat oven to 180°C / gas 6 and pre-heat a big baking tray or roasting tin.
  3. Tip chicken wings onto pre-heated tray and cook in the oven for around 30-35 minutes until sticky and slightly charred.
  4. Alternatively, to cook on the BBQ, pop in the oven for 20 minutes and finish off on the BBQ for the last 10 minutes or so.
  5. Serve on a big help-yourself platter with a large bowl of crisp salad and ilumi long grain rice (optional).

Sweet Chilli 02


Oaty Chocolate Bites Recipe

What you need:

The 4 Basic Ingredients

1 cup of gluten free oats.
1/4-1/2 cup of chopped almonds (Adjust the ration of oats: almonds accordingly depending on preference)
1/4 cup of dark chocolate chips (or substitute for raw cacao nibs)
1 mashed banana: This will give the mix something to stick to!

Optional Extras

1 tablespoon of coconut oil or flaxseeds will make the mixture extra sticky and a bit denser (while bananas result in lighter, fluffier bites)
The amazing That’s Protein powder.
4-5 chopped dates for extra sweetness

Find out how to make this on Jens blog by clicking here.

Delicious Alchemy Gluten Free White Bread Mix

To bake in the oven

What you need:

– 1 x 340g Delicious Alchemy White Bread Mix
– 2 tbsp (15g) sunflower oil
– 325ml of tepid water

Stage 1

– Mix is cooked from cold.
– Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep.
– Add the bread mix to the bowl, pour over the oil and water then mix together.
– A food mixer is best because the batter becomes very thick and heavy during mixing.
– Turn your mixer to slow-medium speed and beat for 1½ minutes.
– Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

Stage 2

– Transfer the dough into the tin.
– It will be quite thick, so press down well and fill the tin right to the rim.
– Run a spatula around the edge of the tin, this will help you get an even rise.
– Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film.
– Leave to prove in a warm place for 40 minutes.

Stage 3

– . Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes.
– It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack.
**Tip** – For the best possible result, wait until completely cool before slicing.

To make in a bread maker

What you need:

– 1 x 340g Delicious Alchemy White Bread Mix
– 2 tbsp (15g) sunflower oil
– 325ml tepid water

Stage 1

– Put the oil and water into the bread maker pan first, then scatter the bread mix on top.
– Bake on a normal/basic cycle, according to your bread maker’s instructions. But do not use the timer delay function. This doesn’t work for gluten free breads.
– Use the Large loaf setting and a Dark crust colour if possible.

Stage 2

– When baked, remove from the pan straight away and place on a cooling rack for around 3-4 hours.
– The paddle of the bread maker will often remain in the base of the bread when turning out. This is normal and can be easily removed once the bread is completely cool.
– Don’t slice when still warm. Eat on day of baking or slice and freeze for later.

Delicious Alchemy Gluten Free Chocolate Brownie Mix

What you need

– 1 x 400g Delicious Alchemy chocolate brownie mix
– 100g unsalted butter or dairy free alternative
– 2 large eggs

Step 1

– Preheat the oven to 180C /160C fan
– Line the base and sides of a 20cm square tin with greaseproof paper.
– Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

Step 2

– Add the brownie mix to a bowl.
– Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter.
– Lightly beat the eggs
– Add to the mix and stir together well.
– Spread the batter into the tin and smooth the top.
– Bake for 18-22 minutes.

Step 3

– When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack.
– Use the paper to help you. Leave to cool completely before slicing.
– Add toppings such as nuts or icing or maybe even an extra layer of chocolate if you really want to indulge. (optional)

Low Calorie Gluten Free Recipes

Warm Chorizo & Chickpea Salad


354 Calories

What you need:

280g pack cooking chorizo, sliced

1 large red onion, finely sliced

2 red peppers, deseeded and cut into strips

400g can chickpeas, drained and rinsed

12 semi-dried tomatoes

1 tbsp red wine vinegar

100g bag rocket, to serve

To see how to make this dish, visit BBC Good Food here.

Hot Layered Hummus


193 calories per serving

What you need:


2 15-ounce cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)

3/4 cup unsweetened non-dairy milk (I used cashew milk)

1/4 cup lemon juice

2 – 3 cloves garlic, peeled

2 tablespoons tahini

1 teaspoon ground cumin

1 teaspoon salt, or to taste

Salad topping

1/2 cucumber peeled, seeded and cut into 1/4-inch cubes

5 small radishes, sliced and cut into 1/4-inch strips

1/2 cup quartered cherry tomatoes

4 kalamata olives, pitted and sliced

1 tablespoon pomegranate vinegar, white balsamic or white wine vinegar

1/2 teaspoon Aleppo pepper (medium spicy) or red pepper flakes (very spicy) or paprika (not spicy)

To see how to make this dish, visit the Fat Free Vegan here.

Blackened Chicken with Beans


379 Calories

What you’ll need:

4-5 boneless skinless chicken breast halves

2 teaspoons chili powder

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

1 can black beans (15 ounces – drained and rinsed)

1 cup chunky salsa (Mild or hot depending on taste)

1 cup frozen corn

To see how to make this dish, visit Cullys Kitchen here.

Chicken & Brussels Sprouts with Mustard Sauce


350 Calories

What you need:

2 tablespoons olive oil, divided

4 (6-ounce) skinless, boneless chicken breasts

3/8 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)

1/4 cup unfiltered apple cider

2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)

2 tablespoons butter, divided

1 tablespoon chopped fresh flat-leaf parsley

12 ounces Brussels sprouts, trimmed and halved

To see how to make this dish, visit My Fitness Pal here.

Mediterranean Cauliflower Pizza


200 calories per serving

What you need:

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1/4 teaspoon salt

2 Meyer lemons or 1 large regular lemon

6 oil-packed sun-dried tomatoes, drained and coarsely chopped

1/3 cup green or black olives, pitted and sliced

1 large egg, lightly beaten

1 cup shredded part-skim mozzarella cheese

1/2 teaspoon dried oregano

Freshly ground pepper to taste

1/4 cup slivered fresh basil

To see how to make this dish, visit here.


Complete Sauce Recipe Collection

Sweet Chilli 01 recipe

Sticky Sweet Chilli Chicken Wings

Spice up your BBQ chicken wings with our sweet and sticky chilli sauce. Perfect for a quick and easy Summer afternoon bite.

Buy the key ingredient here.

Kerala Sauce resize

Kerala Curry Chicken Skewers

Our Kerala Sauce isn’t just for a curry, it’s equally as effective and tasty when marinated over chicken and vegetable skewers. This is an absolute must on your barbecue menu this Summer.

Buy the key ingredient here.

Tomato and Herb Sauce  resize

Make your own pizza

Get the kids involved and have a bit of fun with our mini pizza recipe. As long as you use our flavoursome Tomato & Herb Sauce as the base layer you can top your pizza with whatever you want!

Buy the key ingredient here.

Soy and Ginger Beef Platter resize

Soy & Ginger Beef Platter

Our Soy sauce isn’t just for stir fry’s. we’ve used it on beef and rice noodles to create this delectable, low carb light snack.

Buy the key ingredient here.

Thai Red Curry 01

Red Thai Curry Naan Breads

Drizzled over a gluten free naan, our Red Thai Sauce brings all the spice and aroma of Asia to your dining table.

Buy the key ingredient here.