Archive for Gluten free

Chewy chickpea cookies

I’m loving these high protein gluten-free cookies. They’re super easy to make, great for the lunch box and perfect for a mid morning cuppa. Warning: eating only one is a little tricky.

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The chia seeds act as an egg substitute bringing essential omegas and slow release energy, whilst also being another source of protein.

But it gets better. Chickpea flour also contains the coveted minerals selenium and zinc as well as iron, folate, calcium and others.

Before you start, factor in ~30 minutes for the cookie dough to sit in the fridge before baking. It helps concentrate the flavour, texture and lessen the spread of the cookie.

If you need them asap don’t worry – I’m pretty sure they’ll still be great cookies. I’ve also made these with whole chia and that works just fine too.

You will need:

1 Tbl ground chia (use your coffee grinder)
2 Tbl water
2 Tbl maple syrup
1 Tbl molasses
¼ C molasses sugar
¼ cup coconut oil (or rice bran)
1 tsp vanilla essence

1 cup chickpea flour
½ tsp baking soda
Pinch of salt
½ C dark chocolate chips/raisins

Mix the chia seeds and water in a large bowl. Stir and let sit while you gather the rest of the ingredients.

Add maple syrup, molasses, sugar, oil and vanilla essence to the chia egg. You’ll have to stir in the oil.

Mix in the chickpea flour, baking soda and salt. Stir well and pop in the fridge for 30 minutes.
Heat oven to 180.

Roll cookies and place on baking tray. Flatten with a fork (a damp fork will help this).

Bake for 10-15 minutes until golden.

Cool on wire rack. They will get chewier as they cool.

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Stuffed chick pea flour frittata

Weekends sometime call for a savoury breakfast. Especially when we’re braving wintery mornings to watch the nine-year-old-ninja play soccer.chick pea flour fritatta (Small)

The savoury option of old was an egg frittata.

I used to like the ease of throwing it together and topping with a good kasundi or other delicious home made chutney.

Luckily there are a couple of plant-based equivalents made with tofu OR a chick pea flour batter.

Today’s recipe is the latter.

You can change up the spices & fillings to suit your tastes, eg, Indian, Italian, Indonesian. Or make it plain like a crepe and serve with hot saucy veges.

Chick pea flour is a great source of protein. And an excellent gluten free option.

Once mixed it likes to sit for a while – I mix the batter before chopping veges.

If you’re super organised you can make the batter the night before.

For a richer option (and obviously higher in fat) mix the flour with a coconut cream/water combo.

Today we’re just using water and whatever I happened to have in the fridge.

chick pea flour fritatta 2 (Small)

Whisk together & rest:
1 cup chick pea flour
1 cup water
1 tsp cumin seeds
Pinch of salt

Saute:
1 red onion, chopped finely
Capsicum, chopped finely
Cherry tomatoes, quartered
1 Tbl capers
Handful fresh herbs, parsley, thyme, rosemary
Chilli (optional)

In a heavy pan, saute onions and vegetables until soft. Add capers, chilli & fresh herbs.
Pour in the batter, cover and cook over a low heat.
Cook until the top is firming up, watching that it’s not burning underneath – it’s a delicate dance.
Brown it off under the grill.

You could sprinkle a little dairy-free mozzarella or nutritional yeast on top before grilling.

For other recipes check out the gluten free category in the side bar.

Oh and try these chick pea flour fritters.

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A Thai pumpkin soup recipe I want you to have

Why? Because there is no one, not ever who has hasn’t swooned over this velvety bowl-licking soup.thai pumpkin soup (Small)

It makes the rounds of our small seaside community. It pops up at pot luck dinners, women’s circles, birthdays and is delivered in jars to sick friends. The recipe is passed on from mother to daughter to friends and neighbours.

Promise me you’ll make a big pot and invite your friends over. This one is for sharing.

{Special thanks to Carolyn and Gillian ~ the originators of much pumpkiny pleasure}

Most curry pastes are not vegan. The yellow curry paste I use is but I suggest you read the label carefully depending on the brand.

The secret ingredient here are the kaffir lime leaves. Hunt them out. They take the soup to the next level.

In a big pot add roughly chopped:
2 med onions
2 large carrots
1-2 large kumera (sweet potato)
1/2 a pumpkin, ~1.5 kg
2-3 tsp yellow curry paste
2-3 slivered kaffir lime leaves
5-6 cups vege stock

Cook for about 15 mins until everything is tender.

Blend and return to the pot. Take care not to burn yourself.

Stir in:SAM_2017 (Small)
1 can coconut cream
2 Tbl coconut liquid amino or tamari

Season and adjust flavours to suit, ie, adding more curry paste, tamari, chilli flakes, stock if too thick.

Reheat gently. The coconut cream may separate if boiled.
Garnish with coriander or basil.

More soup recipes you may like:

Rib sticking lentil soup
Italian kale & white bean
West African peanut & ginger
Quick & easy miso

And don’t forget how easy it is to make your own vegetable stock

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Raw Zucchini Noodles with Alfreda Sauce

The simplicity of this dish suits the relaxed nature of picking your summer vegetables from the garden and throwing together something easy for lunch or dinner.

Just be sure to soak your cashews in the morning.zucchini noodles in alfreda sauce (Small)

Adjust the combo of vegetables to suit your taste. You can pretty much go anywhere with this dish.

I like to add strips of steamed kale. Thin sliced red capsicum or steamed/raw broccoli make nice additions also. zucc noodles (Small)

2 large zucchinis
Bunch cavelo nero or other kale
Cherry tomatoes
Fresh basil leaves

1 cup cashews, soaked for at least 2 hours
1 Tbl lemon juice
2 tsp tamari
2 cloves garlic, minced
1 Tbl nutritional yeast
½ tsp apple cider vinegar
1-1½ cups filtered water
Pinch cayenne
Salt & pepper

  • Finely slice zucchinis into long strips using a serrated peeler, mandolin, spiraliser or knife.
  • Slice long strips of kale and steam over boiling water for a few minutes.
  • Rinse cashews well. Add to blender with other ingredients.
  • Blend until smooth.
  • Assemble noodles, kale and sauce together with cherry tomatoes, fresh basil and cracked pepper.

And for all those extra zucchinis in the garden, you may also like this gluten free zucchini fritter recipe.

 

 

 

The best three ingredients you'll ever combine

Correction.

The best three ingredients for a sweet you’ll ever combine.

This Walnut Sauce has truly got the award for the savoury version.

choc balls

 

You will also like these:

Chocolate coated cookie dough truffles

oh and probably this brownie

Sugar-free sweet potato brownie

 

 

 

Cookie dough truffles

Prepare to swoon. These truffles have been grabbing all the attention at school, after school, at talks and events.IMG_0068 (Small)

For parties I coat them in chocolate. More commonly they’re in the freezer nude for a quick high protein snack.

Play the secret-ingredient game. Few people will pick they’re made of chickpeas.

You need:

1 can cooked chickpeas, rinsed and drained
3 tablespoons maple syrup
1 tablespoon coconut sugar/molasses sugar
1/8 teaspoon baking soda
4 tablespoons tahini/almond/nut butter
1½ Tbl coconut flour
2 teaspoons vanilla
Pinch of salt
¾ cup dark chocolate

1. Combine chickpeas, maple syrup, sugar, baking soda, tahini, vanilla, coconut flour and a pinch of salt in a food processor and process until smooth.
2. Transfer to a bowl and sit for 10 minutes. It helps the coconut flour absorb the moistness and will help with rolling.
3. Roll into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.
4. In a double boiler, melt chocolate. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze.

For more truffly delights go here + here.

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Sugar-free sweet potato brownie

Hail to Deliciously Ella for the idea of putting kumara (sweet potato) into a brownie recipe.

The satisfying starch works beautifully to fill up hungry children.IMG_0084 (Small)

The original recipe uses almond meal so can easily be gluten free.

I’ve changed it according to what I had in the pantry and it worked just fine. I’ve also added raisins instead of extra chocolate.

Importantly, how ever I make them I have queues of small boys lining up outside my fridge after school.

But first soak your dates.

You will need:

2 cups pitted dates, soaked several hours to overnight
1 large orange kumara (sweet potato), peeled, cubed
1 cup wholemeal flour (or 1 cup ground almonds)
½ cup buckwheat flour
1 Tbl oil (rice bran or coconut)
2 Tbl dark chocolate cocoa (or raw cacao)
Handful of raisins (chocolate chips or hazelnuts)
1 tsp baking powder
2 Tbl nondairy milk of choice
1 tsp vanilla essence
½ tsp salt

1. Preheat the oven to 180°C/356°F.
2. Bring kumara (sweet potato) to boil and simmer for 10 minutes over low heat until cooked. Drain well and set aside to cool.
3. In your food processor add sweet potato, soaked dates and oil. Mix until pureed.
4. Add flours, cocoa powder, vegan milk, vanilla essence, salt and baking powder. Process until smooth.
5. Mix in the raisins or nuts by hand.
6. Pour the mixture into a lined baking dish and cook for 25 minutes.
7. Test the middle with a knife to ensure it’s cooked. Set aside to cool for 10 minutes.
8. Cut into squares when cool. Keep in the fridge.

If you’re looking for another great lunchbox filler check out these energy balls.IMG_0088 (Small)

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How to make buckwheat crackers

Make ’em small and call them crackers.

Make ’em bigger and call them a pizza base.SAM_2067 (Small)

Either way your gluten free & raw friends will love you for making them and Mark Reinfeld’s Idiots Guide to Eating Raw for the recipe.

You can even crumble them into a salad for an extra source of protein and crunchiness.

You will need:

1 cup buckwheat groats, soaked for at least several hours to overnight

1 cup sunflower seeds, soaked as above

3 TB flax seeds, ground

Handful of fresh herbs

1 Tb lemon juice

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 TB tamari

Drain buckwheat and rinse several times. do the same for the sunflower seeds.

Process all ingredients until a thick, slightly chunky batter is formed.

Scoop in dessertspoonful shapes onto a teflex-lined dehydrator tray. Flatten with your hands. Make them bigger as you need.

Dehydrate at 115 F for about 15 hours, flipping halfway through.

Serve with your favourite sauces, dips and toppings.

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You may also like this post about dehydrating.

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Two ways with quinoa

This should read 202 ways with quinoa (pronounced keen-wa) such is the versatility of this seed.

Seed??2014-09-28 13.19.00 (Small)

Yes! It’s commonly referred to as a grain but is technically a seed – which is great if you’re looking for a non-grain grain.

Use it instead of rice, eat it hot or cold, sprout it, you can even replace your porridge with it.

Quinoa consists of 20% protein, is high in lysine and is a good source of iron.

I particularly like the black and red varieties but it also comes in white. Mix them up for an attractive salad base.

Cook it like rice at a 1:2 quinoa to water ratio. Bring to the boil then simmer for about 20 mins. Fluff with a fork.

Some say to rinse your quinoa before cooking to ensure the bitter-tasting saponins are removed (I’m told most will have been removed before it got to the shop).

And some say to dry toast the grains for a few moments in a hot pan to enhance the flavour. I do either depending on which I remember first!

Important: Always cook more than you need so you can throw together a quick nutritious lunch. Cook 1 cup quinoa:2 cups water and you’ll have enough for the following two dishes. Double as needed.

BLACK BEAN & QUINOA

2 tsp ground cumin
1/4 cup vegetable stock
2-3 cloves of garlic, minced
Zest of one lemon
1 can black beans
1 cup cooked quinoa
Lettuce cups lined with mint
Toppings – sliced avocado, red pepper, fresh coriander & cashew cream

1. Dry toast 1-2 tsps ground cumin
2. Add splash of vegetable stock and steam saute several cloves of minced garlic & lemon zest
3. Add 1 can of black beans and toss over heat for several minutes
4. Mix in cooked quinoa
5. Season with salt, pepper & extra chilli flakes to taste. Cool.

EVERYDAY QUINOA SALAD

I love salads that make a meal requiring as much or as little as your creativity, time and pantry allow. The plainest version of this is still delicious and packed with good sources of plant protein. Top with the vinaigrette below or your favourite oil-free dressing.

1 cup cooked quinoa
1 small red onion, sliced thinly
Handfuls of fresh mesculin and herbs
1 can of chickpeas, rinsed
Grated carrot/zucchini
Favourite salad items, eg, olives, cherry tomatoes, blanched beans, roasted garlic, piles of sprouts, toasted seeds …

Mix ingredients together in a large mixing bowl. Top with THIS dressing.

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BALSAMIC VINAIGRETTE

The mayo-like quality of this dressing takes it many places.

1/4 cup cashews (soak for an hour if you can)
1/2 cup water
1/4 balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, pressed
1 tsp agave nectar (or sweetener of choice)
Salt & pepper

Be sure to blend/process this dressing until smooth.

Please share with your friends. You never know they may make it for you!

You may also like Late Summer Quinoa Salad

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Gluten free cookies for kids on the go (& adults)

Confession.

There are a couple of occasions when my oil free mantra goes out the window – garlicky oil drizzled on homemade pizza – or worse the temptation of a hot chip.

Yes I’m imperfectly perfect.

So these cookies are one of the few recipes in these pages that contain coconut oil.

1 Tbl chia soaked in 3 Tbl waterSAM_2060 (Small)
1 cup all purpose gluten-free flour
2 Tbl shredded coconut
1 tsp baking powder
Dash of salt
1/4 cup coconut oil
2-3 Tbl molasses sugar
2 teaspoons vanilla extract

1. Prepare your chia ‘egg’ by soaking the chia in water, stir and sit for 10 minutes.

2. Combine the flour, baking powder, salt & coconut in a large bowl.

3 Soften the oil and mix in the sugar. Add the vanilla essence & chia egg.

4. Mix well.

5. Work the mixture with your hands if necessary. Make balls & flatten with a fork.

6. Bake for 9-12 minutes at 180.

PS those brown bits in the photograph are imperfectly stirred lumps of molasses sugar which come out all gooey + delicious + perfect 🙂

For more baking without egg ideas check out this post: How to substitute eggs