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Kafoodle Supports Jamie's Food Revolution

Friday, May 15, 2015


Today marks the day of Jamie Oliver’s food revolution. The loveable T.V. chef has used his status in the world of food to launch a global campaign to put compulsory practical food education on the school curriculum. The campaign’s importance is highlighted by a shocking statistic:

"Worldwide, there are more than 42 million children under the age of five who are overweight or obese."

This is clearly a huge problem which needs to be addressed. Kafoodle loves anything that supports well-being and acts to combat food-related problems, so we are fully behind Jamie’s campaign. We’ve signed the petition; it’s time for you to do the same!

We recently teamed up with a few hungry whippersnappers to create some tasty, wholesome dishes with our ‘allergy aware’ Kafoodle-twist. In keeping with #FoodRevolutionDay and #CoeliacUKAwarenessWeek, this was all about educating children and teaching them a great new recipe that delivers on both health and taste while catering for their allergy requirements!

Gluten Free Macaroni and Cheese:


  • 4tablespoons butter
  • 1teaspoon seasoning salt
  • 3/4 teaspoon ground black pepper
  • 4cups milk
  • 1/4cup cornstarch
  • 4cups shredded cheese, divided
  • 16ounces gluten-free elbow macaroni


  • Preheat oven to 375° F and grease 13 x 9 casserole dish.
  • Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
  • Drain macaroni and set aside.
  • Melt butter in medium saucepan.
  • Stir in seasoned salt and pepper; remove from heat and set aside.
  • In a large mixing bowl, whisk corn starch into milk until smooth.
  • Stir milk into butter mixture and whisk until well-blended.
  • Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
  • Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
  • Combine cheese mixture with macaroni and spoon into prepared pan.
  • Top with reserved shredded cheese.
  • Bake uncovered for 25-30 minutes.

Gluten Free Cupcakes:


  • 150 g Butter
  • 150 g Caster Sugar
  • 3 Eggs
  • ½ tsp Vanilla Extract
  • 150 g Gluten Free Self-Raising Flour
  • 5 tbsps Milk or Milk Alternative

(add 3tbsps Cocoa Powder for chocolate cupcake mixture)Method:

  • Mix together the butter & sugar until light and fluffy.
  • Beat in the eggs & vanilla, followed by the flour & milk.
  • Half fill paper cases standing on a patty tin.
  • Bake in pre-heated oven for 10-15mins, until the sponge springs back when touched.
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