While the husband is putting the finishing touches to lunch, here’s another great gluten free lunch idea – Sticky Baked Sweet Potato and Bacon. I love sweet potatoes and they’re packed with all sorts of goodies like vitamin C, plus they’re not in the deadly nightshade food group (potatoes, tomatoes, aubergines etc) which the husband is currently allergic to.
Sticky Baked Sweet Potato and Bacon
2 large sweet pototatoes
4 rashers bacon
4 spring onions, chopped
100g sweetcorn
2 tablespoons maple syrup
1 tsp Dijon mustard.
Bake the sweet potatoes in the microwave for the correct length of time (that’s about 6 minutes in our microwave), remembering to pierce the skin so it doesn’t explode.
Meanwhile, cook the bacon, then cut it into small strips.
When the potatoes are done, scoop out some of the flesh and put it in a mixing bowl.
Add all the other ingredients and mix well.
Spoon the mixture back into the potato skins, then put under a hot grill for a few minutes until it’s crispy.
These are quite sweet, so to tone it down a bit, you could add some sharp, tangy cheddar to the mix.
Serve with some salad and scoff away.
Thankfully this is a more appropriate gluten free lunch idea than yesterday’s crunchy apple salad – it’s currently pouring down and a bit chilly in Oban. I’m nice and toasty with my yummy baked sweet potato in my tum :>)