Archive for Gluten free

Gluten-free fast food that's healthy

Time stealers.

They have a habit of turning up at the end of the week. And they steal more than time.

They steal energy, motivation, and that I’m-never-eating-crap-food-again intention from earlier in the week.

It’s in these moments that something quick and delicious can divert your longing for a fast food fix.

We’re a bit of a noodle family. Our noodles of choice are buckwheat, rice, quinoa and occasionally standard wheat pasta.

Usually combined with something equally as quick. Gingery carrots with chilli; spring onions + greens; peppers and tomatoes ….

SAM_1940 (Small)Quick cooking is good. Gluten-free, quick cooking is even better. But noodles made from only beans + water, GENIUS!

Nothing else. Not even salt. Bless them.

What a simple way to add more plant-rich protein to your meal.

There’s fettuccine made from mung beans, noodles made from aduki beans, spaghetti made from black beans, and others.

For a quick dinner rough mash steamed broccoli + garlic + avocado. Mix through mung bean fettuccine and top with fresh basil and seasonings.

Check out your local health food store for the Explore Asian range of noodles and pastas. I’ll be dashing off to Putiputi Ra in Whangarei this week to beat the rush!

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Gluten free zucchini fritters

 

How to make egg-free gluten-free fritters

I have to confess. Egg-based dishes like fritters and omelettes were a favourite fall back for impromptu brunches and quick Sunday night dinners.SAM_1874 (Small)

Convenient. Tasty. Adaptable.

But fritters without eggs?

Thankfully there’s an alternative that boasts protein without the cholesterol.

Chickpea flour.

Other cultures have been on to this, like, forever. And the super big bonus is that chickpea flour is gluten free.

Zucchini Fritters

With a little preparation this gluten-free dinner will come together in a synch. 

I mix the chickpea batter in the morning, cover it and let it rest over the day. Standing the batter allows the flour to absorb the fluid.

You can let it stand it for as little as 1/2 an hour if you’re on the fly.

For a low-fat version use only water in the batter and bake the fritters on baking paper.

Close to dinnertime soak the chia seeds. Next grate the zucchini and let it drain in a sieve (not essential but works well with high-water content veges – squeeze out the water before adding to the batter).

Ingredients

1 cup chickpea flour

1/2 cup coconut cream

1/2 cup water

1 Tbl chia seeds, soaked in 3 Tbl water

1 large zucchini, grated

2 cloves garlic, pressed

Handful parsley

1/2 tsp dried chilli flakes

Salt and pepper

1. Mix chickpea flour, coconut cream, and water together (I use my blender). Stand.

2. Soak chia seeds in water for about 15 mins, stir occasionally.

3. Grate zucchini, drain, squeeze.

4. Mix the chia, zucchini, garlic, parsley, chilli flakes, salt and pepper into the batter.

5. Drop spoonfuls into a hot, well oiled pan. Rice bran oil works well at this heat and the better your pan the less you need to use. Cook both sides until nicely browned, about 2-3 mins.

Serve with your favourite chutney or guacamole.

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The Gentle Art of Dehydrating

It is a simple joy to empty the dehydrator of trays and trays of food. Crackers, bread sticks, vege burgers, corn chips, pizza bases and taco shells; cookies, granola and dried fruit have all emerged from my Excaliber at some time or other.

Obviously the coming out is easier than the going in but with practice filling the machine becomes less of a logistical challenge.

I generally soak nuts, seeds or buckwheat over a morning (usually because I’ve forgotten the night before!) and start preparing the dishes after lunch.

I aim to get the foods into the dehydrator by about 2ish so I can flip any before I go to bed … and the rest happens while I sleep.

Because of the long slow low heat of the dehydrator water is removed creating crispy goods that seem baked. This is great for retention of nutrients and flavour, and best of all no preservatives!

Anyone serious about a raw food diet will have heaps of fun creating tasty foods with this process. And somehow there is smug satisfaction in using up all the surplus seasonal fruit. Now back to those persimmons …

For great recipes using a dehydrator check out The Complete Idiot’s Guide to Eating Raw