A recent thread on the Coeliac Message Board regarding the status of prescriptions for those with Coeliac Disease led to a heated debate about whether or not a gluten free digestive biscuit should be considered a "luxury". This is the sort of thought which creeps into my head at 4 am and forces me into the kitchen day after day until like some mad scientist, I emerge triumphantly with a product or recipe which in my mind addresses a problem. I am very excited about this recipe because it embodies so many different ideas and somehow still manages to taste great. So without further ado, I give you a recipe, partly inspired by debate, partly inspired by French Sables and our recent guest Armande and with a passing homage to one of my favourite food sites 101 Cookbooks.com. which manages to make really healthy food look fantastic.
These are great biscuits, lowish in sugar, great with a cup of tea, just the thing for the morning school run and completely delicious served with a wedge of Cheddar cheese. You can dip them in chocolate too....but best of all, they are really easy to make.
For those of you wondering what on earth a "digestive biscuit" is, I can only say that they are quintessentially British. They were recently featured in theGreat British Bake Off a BBC programme which is running here at the moment.
I've been doing some experimenting with plums at the moment and as often happens, one thing can lead to another. In this case, it has lead to a rather deep and meaningful obsession with the fruit winder. My children are no different then anyone elses, in that they are very susceptible to child oriented packaging and things that come in interesting packs or colours. I've bought lots of these fruit winder things and for the most part they all end up in the bin. In the last couple of weeks we have been inundated with plums and having used up all my spare jars and a lot of sugar I cannot face making any more plum jam. So a quick search through google and I came to a recipe for fruit leather. 
This is a great recipe for a quck easy supper. I know that warming something from a jar is the way around the problem for many, but I think this sauce is as easy as with the benefit of being truly delicious. For something which uses only four ingredients, this sauce has great flavour and is something that even the pickiest of eaters will enjoy. You can also freeze a batch so it's always on hand ready to go. The original idea for this recipe comes from 
This recipe is adapted from 
A huge thank you to Richard Bertinet for letting me use his recipe. We made these on the first gluten free baking session at his school in Bath. They are divine and you will be wanting to enrol yourself on the course once you've tried these. 
Older children, especially teenagers, may appreciate the strong flavours and the blow off your head hotness. For younger children, you can leave the chilli out or just add a fraction of what is stated in the recipe. Roasting the chile and some of the other key ingredients adds a lovely smokey flavour and is what makes the sauce really special. You will need to play around with the seasoning for the sauce to achieve the right balance of flavours. The sauce should be sharp, slightly sweet and hot. A splash of rice vinegar usually helps to bring out the flavour.
