Tag Archives: gluten free

Recipes, Wellness

Rustic seed bread

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2013-11-28 19.02.522013-11-28 19.45.382013-10-08 11.59.172013-11-28 18.47.18

This is a really delicious addition to a meal and it is a challenge not to eat it all as soon as it comes out of the oven. One of the delights of this bread is that parts of the edges crumble as it is cut and these are the bits l love to eat. I have used whole sunflower and pumpkin seeds and if you want a more refined load you could blend these slightly before mixing. I love how crunchy the pepitas are and the small pile that was left on the chopping board after cutting could be saved to pour on top of a salad for some extra crunch. I sliced up the loaf into single serves and placed it in the freezer so l can grab a piece when l need it. Not having bread in my diet does leave a space for a bread like this, as sometimes it is nice to hold a delicious piece of something resembling bread in your hand and dip it into the soup.

Ingredients:

3/4 cup Coconut flour

3/4 cup Buckwheat flour

1 cup Almond meal

1/2 cup LSA

1  generous cup of seeds – a mix of whatever you like but l used organic sesame seeds, poppy seeds, activated sunflower and pumpkin seeds.

1/4 cup black chia seeds

3 teaspoons gluten free baking powder

4 eggs

A generous 1/4 cup organic coconut oil gently melted

Filtered water-approximately 1 cup (you could use almond or oat milk if you can have those)

Method:

Find a suitable baking dish. I have tried this with a small square cake tin or a rectangular loaf tin. Either one is fine. Grease and line the base.

Mix all of the dry ingredients together except the chia seeds.

Mix together in a separate bowl the eggs, warm coconut oil, 1 cup of water and chia seeds.

Add the wet ingredients to the dry ingredients. Mix and add extra water as required. The mix should look moist but not wet.

Put the dough into the baking dish and push down so that the top looks nice and even. Place in a pre-heated 180 degree oven for about one hour or until nice and golden. Turn out onto a cooling rack and when cool cut into slices with a serrated knife. It will hold together better if the slices are thicker (approximately 1.5cm). The crunchy end bits are the best. The middle bits can be grilled when required to give them some extra crunchiness. I do this straight from the freezer and then top the bread with my favourite toppings such as avocado and tomato (see picture above)

Thank you to my sister and brother in-law who inspired this recipe.

Recipes, Wellness

Apple, cinnamon and almond pancakes-gluten, sugar and dairy free.

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2013-10-24 07.15.27

These pancakes are a taste sensation for someone who has been on a very restricted diet. In my past life l used to love food that had a cinnamon and sugar flavour and would often purchase an apple and cinnamon muffin if eating out. In an attempt to move away from having only berry based pancakes l have created these delicious apple, cinnamon and almond pancakes, drizzled in organic maple syrup and extra flaked almonds. I blended the mix well so everything was combined, but this recipe would also be nice with some chunkier bits of apple and almond in it which can be achieved with a shorter blending time. I was able to make these pancakes a good size as the mix held together well. This mix makes quite a few and will keep for a day or so in the fridge.

Ingredients:

1/2 cup quinoa flakes

1/2 cup coconut flour

1/2 cup buckwheat flour

2 eggs

1/4 cup flaked almonds

1 heaped teaspoon cinnamon powder

1 small green apple chopped up with the skin on

2 cups of filtered water.

Method:

Place all ingredients in the blender with the wet ingredients going in first. Blend until you are happy with the mix.

Place half a teaspoon of organic coconut oil in the non-stick fry pan and place a few spoonfuls of mix into the pan and flatten slightly with the spoon as the mix is quite thick. Cook until quite brown before turning to help the pancake hold together, When cooked top with your favourite ingredients. I used organic maple syrup and extra flaked almonds. The smell in the kitchen as they are cooking is wonderful!

Recipes

Mixed berry pancakes-gluten, dairy and sugar free

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2013-10-13 18.41.562013-10-06 08.40.202013-10-06 08.40.33 

If l am not having some kind of egg dish for breakfast then l have these delicious pancakes.

In a blender place the following:

A generous 1/2 cup of frozen mixed berries (blackberries, blueberries and raspberries)

1 cup of filtered water (or cold tap water) or a little more depending on the flour used.

Two eggs

1 cup of flour such as (1/2 cup buckwheat flour and 1/2 cup coconut flour)

1/4 cup quinoa flakes

Blend well. If the mix is too thick just add some more water. The quinoa flakes will slowly make the mixture thicker as they absorb the water so it is best to let it sit for a while then add more water.

Cook on a non stick fry pan with a little extra virgin olive oil or organic coconut oil. It is better to have a few small pancakes rather than one big one as the larger ones don’t hold together. A pancake the size of an egg ring is ideal and the mixture is best used within about two days.

Serve drizzled with maple syrup! (not maple flavoured syrup) and more fresh berries if you love them.

Recipes

Chicken broth with garlic and parsley

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2013-10-13 16.15.52 2013-10-13 15.52.04 2013-10-13 15.37.05

If you are feeling under the weather or need a pick me up then this is the answer. My eighty plus year old uncle recently shared the secret to his longevity as being the regular consumption of this delicious broth, so l decided to have a go at making it and it is amazing!

First off l bought a really good quality organic chicken which l cooked and used for a couple of meals. With the leftover carcass make a delicious chicken stock. If you haven’t done it before then this is what to do:

Place the chicken carcass in a large stainless steel pot and cover with cold water. Add the following to the pot:

1 onion chopped up

2 or 3 celery sticks chopped into a few pieces

2 medium sized carrots chopped up

several bay leaves

a small dash of white vinegar

A couple of pinches of black peppercorns

Put the lid on and bring to the boil. Let the pot simmer most of the day. Strain so just the liquid is left. I used a stainless steel sieve and carefully poured the hot liquid into a big heat proof container (or use another saucepan).

To make the soup smash a section of garlic and place in a bowl. Use a ladle to fill the bowl with soup and watch as the garlic infuses into the soup. The smell is amazing. Place some roughly chopped flat leaf parsley into the bowl. Serve.

Note: This recipe makes several litres of stock. This can be placed into small containers and frozen for later use. Alternatively divide the stock into two and place the first half in the fridge/freezer and with the second half put it back on the stove and add extra vegetables such as pumpkin, celery, carrot and cauliflower to make a yummy chicken and vegetable soup.

Recipes

Red quinoa tabouli

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2013-10-13 14.48.43

This is very delicious and as it is made with quinoa is gluten free! I have never had red quinoa before but was feeling adventurous and it tastes really good.

Mix all of the following ingredients together, place in a nice bowl, cover with cling wrap and let cool in the fridge for a few hours before serving.

Ingredients:

1 1/2 cups cooked red quinoa (cooled)

Juice of one lemon (ideally fresh)

1/4 cup extra virgin olive oil

1 cup of roughly chopped fresh parsley

1/4 cup of roughly chopped fresh mint

1 lebanese cucumber diced (or 1/2 a continental cucumber)

6 small roma tomatoes (or a couple of larger ones) diced.

1/2 teaspoon ground cumin

If you can tolerate shallots then add a few chopped up depending on your tastes.