Gluten free recipes

Preparation time: 10 minutes (plus 3 hours to soak)

Serves: 5 to 10 balls (depending on size)

  • 100g (about 3½ oz) almonds (raw or blanched)
  • 100g (about 3½ oz) dates (pitted)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons dessicated coconut

You will also need: a food processor or good quality blender

Image result for Easy Chocolate Truffles

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

 

Enjoy!

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

If you like this then you’ll love my other sweet treats and desserts here: Delicious Desserts

Enjoy!

How to make

  1. With enough water to rise a few centimeters above, soak almonds and dates in water for about 3 hours. This will soften them to make the blending process easier.
  2. After 3 hours thoroughly drain the dates and almonds (soaking for any longer will probably make them go a little too soft). Place in a food processor along with the vanilla extract and blend until they start to bind together. This mixture doesn’t have to be super smooth, although it works best if the pieces are really small and are starting to bind together.
  3. Add the cocoa powder and mix in until evenly spread throughout.
  4. Roll into small balls in your hands; and then roll the balls into the dessicated coconut to evenly coat and finish off.
  5. Enjoy fresh, just as they are – or pop into a container and store in the fridge (they’ll keep for at least a week – if you can resist!).

Simple Variations

Nuts: this recipe works well with cashews, walnuts or pecans too. Although, you don’t need to soak these ones (unlike the almonds) as they have a natural ‘blendable’ softness anyway.

Cocoa variation: try carob or lucuma powder as a cocoa alternative.

Coconut alternative: try rolling in sesame seeds or ground almonds instead.

Other sweet treats in Trinity’s Kitchen

If you like this then you’ll love my other sweet treats and desserts here: Delicious Desserts

Enjoy!

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falafel

Ingredients:

– 240g chickpeas (or 1 tin drained)

300g sweet potatoes

2 large cloves garlic

1 handful fresh coriander leaves

¼ teaspoon ground cardamon

– 1 heaped teaspoon ground turmeric (or

– 1 heaped tablespoon of freshly grated)

– 2 teaspoons heaped ground coriander

1 teaspoon heaped ground cumin

2 tablespoons olive oil

1 heaped teaspoon sea salt

2 tablespoons gram flour (chickpea flour)

Extra gram flour for rolling with

You will also need:

A blender (hand/immersion or jug type) or food processor or strong potato masher

Directions:

  1. Scrub and chop the sweet potato and boil until soft with skin still included (approximately 10 minutes). Then drain and place in a mixing bowl.
  2. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
  3. Add all ingredients into blender or food processor (EXCEPT the gram flour). I find this actually works best with a hand (immersion) blender. With a hand blender, you can apply downward pressure and get in there nicely… if you use a jug blender or food processor it will work fine if you keep scraping down the sides and loosen the mixture. Alternatively you could go for the real rustic effect and use a strong potato masher to do the job instead. Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.
  4. Once blended add the gram flour and continue to mix in with a spoon. If you leave it on the side for a while (half and hour or half a day) then it will firm up a little making it slightly easier to roll. I sometimes let it stand if I have time, but that’s not essential.
  5.  Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If you’d rather now yellow-out your hands then use extra gram flour to roll with. If your mixture is too soft to roll well, then add a little extra gram flour or use gram flour to roll in.
  6. Place on a lightly oiled baking tray and bake in preheated oven at gas mark 6 or 7 (200ËšC to 220ËšC) for approximately 30 minutes or until tanned.

Enjoy!

~ http://www.trinityskitchen.com
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INGREDIENTS
  • 6 Tbsp. lemon juice (fresh, from 2 lemons)
  • 6 Tbsp. olive oil
  • 2 tsp. minced garlic (from 3-4 cloves)
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 2 pounds boneless, skinless chicken tenders or breasts trimmed into strips
INSTRUCTIONS
  1. Line a small/medium sized bowl with a gallon Ziploc bag, folding the top of the bag over the sides of the bowl.
  2. Add the lemon juice, olive oil, minced garlic, salt, and pepper to the bag.
  3. Seal the bag and gently knead the bag from the outside to mix the contents.
  4. Unseal and put the bag back into the bowl, again folding the top of the bag over the sides of the bowl.
  5. As you trim your chicken tenders or breasts, drop them right into the bag in the bowl. When done, seal the bag up.
  6. Again, use your hands to gently knead the bag from the outside to mix the marinade and chicken thoroughly.
  7. Put the bag in the bowl, and place the bowl in the fridge to marinate for 6-8 hours. This way, if you by chance have any leak from the bag, it will be caught in the bowl, so you don't end up with a messy fridge!
  8. After marinating, remove chicken from bag and place on grill over direct heat.
  9. Grill chicken over direct heat for 1 minute each side. Then move to top rack/indirect heat and grill for 8 minutes, flipping partway through if desired.
  10. Discard bag and remaining marinade. Do not reuse.
  11. Serve with your favorite sides!
 Recipe from: Michelle @ MyGluten-freeKitchen.
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  • Yield 16 marshmallows
  • Prep Time 5 mins | Cook time 30 min
Ingredients
  • 1 cup(ish) (about 225 grams) powdered sugar
  • 1 cup cold water, divided
  • 3 (1/4 ounce) packets of unflavored gelatin
  • A small amount of green food coloring (optional)
  • 2 cups (400 grams) sugar
  • ? (315 grams) cup light corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon mint extract
  • 2 cups (1 – 12 ounce bag or 340 grams) semi sweet chocolate chips

Directions

  1. Grease an 8×8? (I used a 7×11?) cake pan and shake the powdered sugar inside so that you have a light coating of powdered sugar. (Like you are greasing and flouring a cake pan) and set aside. Put the extra powdered sugar in a bowl, you will need it again.
  2. In the bowl of a stand mixer fit with the whisk attachment, place the gelatin and half the water into the bowl and add a small amount of food coloring if you would like (I like my mint chip items green).
  3. In a medium sauce pan over medium heat, combine the granulated sugar, corn syrup, salt and the remaining half cup of water. Stir gently until the sugar is dissolved, and then with the help of a candy thermometer, boil the sugar mixture until it is 240 degrees. You know you are getting close when it starts to foam up and then settles back down. Do not over cook the sugar or you will have caramel.
  4. BE CAREFUL! You are going to be handling hot sugar.
  5. You are going to pour this into the gelatin mixture in about 4 small additions, whisking the previous amount in completely and then stopping the mixer and adding a little more. You could stream it in down the side, but it wont hurt anything to stop and start, and you will end up with less sugar on the sides of the bowl.
  6. Once all of the hot sugar has been added, you are going to slowly increase the speed on your mixer to high and then let her rip for about 12 minutes. The marshmallow will start to be thick and glossy.
  7. Add the mint extract and beat on high for about 3 more minutes.
  8. If your mixer has a glass bowl, adding the mini chips now will make them melt. You want the mixture to be only slightly warmer than your hands before you add in the chips.
  9. Spread the mixture into the pan, and smooth with an offset spatula. If it is sticking too much, wet the spatula.
  10. Sprinkle the top with powdered sugar and let sit for at least 4 hours.
  11. Cut into 16 pieces if you are using the 8×8 or 24 pieces if you are using the 7×11.
  12. You can toss them in a little more powdered sugar to keep them from sticking together, but you will want to make sure that any excess is tapped off. You only want enough to make them not sticky. You can skip this part if you plan on dipping them in chocolate.
  13. They will keep, tightly sealed at room temperature for…well they were all consumed within 48 hours

Courtesy:  Mary Fran Wiley, Frannycakes

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3 cups cauliflower, riced (1 medium head run through the food processor)
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon kosher salt, plus a bit more
2 tablespoons hazelnut, cashew or almond meal
1 tablespoon flaxseed meal or tapioca starch
1 tablespoon olive oil
1 egg
additional:
1/4 cup of sauce
desired toppings
Preheat oven to 450 degrees. Line a baking sheet or pizza stone with greased parchment or a Silpat.
Place the cauliflower in a microwave-safe bowl and cover. Microwave on high for 4 minutes. Line a colander with cheesecloth or a dish towel and pour the hot cauliflower on top. Once the the cauliflower has cooled and started to drain, wrap it up in the towel and squeeze out as much moisture as possible. This is a critical step, don’t skip it.
Add cauliflower and all other ingredients to a large bowl, and mix until thoroughly combined. Turn the dough onto the parchment or Silpat, and spread into desired shape, leaving the crust about 1/4 inch thick. Bake for 12-15 minutes, or until edges are beginning to look crispy and brown.  Remove from oven and add sauce and desired toppings, bake for 5-8 minutes more.
Allow to cool for at least 5 minutes, and enjoy!
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INGREDIENTS
For the Dill Greek Yogurt Sauce:
  • 1 garlic clove, minced
  • 1 cup chopped fresh dill, stems removed
  • 1¼ cup Greek yogurt
  • 1 tbsp olive oil
  • Juice of ½ lemon or lime
  • Pinch cayenne pepper, optional
  • Salt, if needed
For the Grilled Chicken:
  • 10 garlic cloves, minced
  • ½ tsp paprika
  • ½ tsp allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground green cardamom
  • Salt and pepper
  • 5 tbsp olive oil, divided
  • 8 boneless, skinless chicken thighs
  • 1 medium size red onion, sliced
  • Juice of 1-2 lemons
INSTRUCTIONS
  1. First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate for at least one hour or until ready to use.
  2. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  3. Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
  4. When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
  5. Serve with a side of the dill Greek yogurt dip you prepared earlier!
  6. To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.
NOTES
- The dill Greek yogurt sauce will keep well overnight, but you may have to discard any extra        moisture that shows up on top. Give it a quick stir before serving.

- You can use chicken breasts if you prefer, adjust the cooking time accordingly.

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Prep time 
Cook time 
Total time 
This is an excellent way to enjoy a super healthy, high-protein, vegan, gluten-free meal, whilst using optimal plant-based ingredients.
This version is pleasantly moist on the inside with a lovely soft crisp on the outside; so that you can enjoy it with OR without the addition of a sauce. It works wonders with a salad or potato wedges; or in a bap with salad/sauce toppings…
Recipe type: Burger
Serves: 4
Ingredients
  • 240g (9oz) chickpeas (about 1 tin drained weight)
  • 2 level tablespoons gram flour (chickpea flour)
  • 1 small red onion
  • 2 large cloves garlic
  • 75g tasty mushrooms (small handful)
  • 1 tablespoon tahini
  • Half teaspoon sea salt
  • Half medium sized apple
  • 1 teaspoon dried parsley
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 medium sized tomato
Instructions
  • Crush garlic, dice onion and chop the mushrooms into small pieces; saute together in a pan for a few minutes.
  • Roughly mash chickpeas in a large mixing bowl with a potato masher or fork. This involves a bit of work to really get in there! The mash doesn’t have to be totally smooth, although you do need to give it a good pressing through so that a lot of it is quite mushy. It’s fine to leave a few rustic looking pieces.
  • Grate the half apple (including skin).
  • Add the gram flour, tahini, salt and apple and mix all together using the back of a metal spoon (to press down and help support the binding process).
  • Finely chop the rosemary and chop tomato into small pieces.
  • Add the sauteed items along with all remaining ingredients into bowl, pressing down and mixing thoroughly with a metal spoon.
  • Divide into 4 and firmly shape and mould into patties.
  • Place onto a grill tray and heat under a medium grill for approximately 8 minutes on each side (or until nicely tanned).

~ Author: Trinity Bourne

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How to Make Tater Tots
How to Make Homemade Tater Tots
To keep things easy and healthier, we bake the tots instead of frying them. A microwave and food processor makes quick work of the potatoes. Shaping the mixture is a little tricky — but with a bowl of cold water next to you, you’ll quickly get the hang of it (see our notes in the recipe).
These tots can be made in advance!
Check out our tips below for how.
Yield: 24 tater tots
You Will Need
  • 2 tablespoons neutral flavored oil, like canola
  • 1-1/2 pounds russet potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes)
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon cornstarch
  • 2 tablespoons finely minced parsley, optional
  • 1 ounce sharp white cheddar cheese, finely grated (1/3 cup)
  • Freshly ground black pepper
Directions
  1. Prepare Oven and Baking Sheet: Heat oven to 400 degrees F. Line a baking sheet with aluminum foil and grease with half of the oil.
  2. Prepare Potatoes: Place potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain.
  3. Transfer 1/2 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes.
  4. A+J’s Tip: Be careful not to over process potatoes or they will become gummy. If a few large chunks of potatoes remain, remove them and chop into small pieces with a knife.
  5. Wrap dish towel around processed potatoes and squeeze well to remove as much liquid as possible. Discard liquid and transfer potatoes to a medium microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for 1 more minute.
  6. Stir potatoes — they might be a little sticky then let cool for 2 minutes. Sprinkle the salt, onion powder, cornstarch, parsley, cheese, and black pepper to taste over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well).
  7. Shape the tots: Shape potatoes into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto oiled baking sheet.
  8. A+J’s tip: Keep a small bowl of water close by. Occasionally wetting your fingers keeps the mixture from sticking to your fingers and makes shaping easier. Pressing the potatoes into a tablespoon measure helps to portion out each tater tot.
  9. Bake Tots: Drizzle tops of tater tots with remaining oil then bake until golden brown on the bottom, about 10 minutes. Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck to the foil than others — then bake until the second side is golden brown, another 10 minutes.
  10. Make-Ahead: To freeze the tots, follow the recipe through shaping then continue to baking. Instead of baking until both sides are golden brown, under bake them just slightly. Transfer to a large plate in a single layer and place in the freezer for at least an hour. Transfer the frozen tots to a freezer-safe bag and store for up to 3 months. To reheat, heat the oven to 400 degrees F and bake until golden brown and heated through.
Notes and Tips
Microwave Alternative: If you do not have a microwave, simply bake the potatoes in a 400 degree F oven just until tender (not mushy or soft) then let them cool. Once cooled, chop into 1-inch chunks then add them to a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about eight 1-second pulses. Continue with our recipe as written.Food Processor Alternative: If you do not have a food processor, simply use a box grater to grate the potatoes then continue with our recipe as written. The texture will be slightly different inside the tots, but they will still taste great!A note about salt: We use kosher salt in our recipes. It’s much easier to pick up with our fingers and gives us better control of our seasoning. Use what you have, but keep in mind that kosher salt has larger flakes compared to table or fine sea salt. If using a finer salt, you will need to reduce the amount of salt called for in our recipe by 25% to 50%.
~http://www.inspiredtaste.net/28671/homemade-tater-tot
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HEALTHY CARROT MUFFINS
Serves: Makes 12 muffins
INGREDIENTS
  • 1 ¼ cup almond flour
  • ⅓ cup coconut flour
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • 4 eggs
  • ⅓ cup honey
  • ½ cup mashed ripe banana (about 1 medium)
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup chopped walnuts
INSTRUCTIONS
  1. Preheat oven to 350° F. Grease a 12 cup muffin tin or line with paper liners. (If using liners, the muffins must be completely cooled before eating or they will stick to the liner.)
  2. In a small bowl combine the almond flour, coconut flour, baking soda, salt, cinnamon, and allspice.
  3. In your mixer bowl, beat together the eggs, honey, banana, and vanilla, about 1 minute.
  4. Add the carrot and mix to incorporate.
  5. With the mixer on low, slowly add the dry ingredients and mix until moistened. Stir in the chopped walnuts.
  6. Spoon into prepared muffin tin and bake at 350° about 20 minutes or until done in the center.

These healthy carrot muffins are easy to make, moist, and flavorful. We love them for an easy breakfast or snack. They're gluten and dairy free and paleo!

Author: Linda Etherton

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Who says you need all the breading to make a great-tasting eggplant parmesan?

Cut the eggplant in thick slices, which makes for a delicious casserole with an Italian flair.

8 slices eggplant, cut in ¾ inch pieces
4 teaspoons olive oil
1 cup onions, chopped
½ teaspoon garlic, minced
1 cup mushrooms, sliced
15 oz. can tomatoes, chopped
1 ½ cup tomatoes, crushed
1 tablespoon coconut sugar
½ teaspoon oregano
½ teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon pepper
½ cup ricotta cheese
1 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, shredded

Brush eggplant with 2 teaspoons olive oil, sprinkle with half salt and pepper, bake in pans at 350 degrees for 20 minutes or until eggplant softens, let cool.
Sautee onion, mushrooms and garlic in remaining oil. Add tomatoes, chopped and crushed. Also add remaining salt and pepper, oregano, granulated onion and sugar.
Place eggplant in 8” by 8” pan. Layer it if necessary. Place ricotta in small blobs on top of eggplant. Sprinkle with half of the mozzarella. Top with layer of tomato mixture.
Sprinkle with remaining cheese.
Bake at 375 degrees until lightly browned, about ½ hour.
Remove from oven and let cool slightly before serving.
Serves: 4

Total cooking time: 1 Hour

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FOR THE TABBOULEH
2 cauliflowers
1 tbsp ghee or butter
2 red onions or 2 bunches of spring onions, finely chopped
4 large tomatoes, diced
3 large handfuls of fresh parsley, finely chopped
a large handful of fresh mint leaves, finely chopped
juice of 1 lemon
6 tbsp extra virgin olive oil
sea salt and black pepper

TOPPINGS
Chopped radishes, nuts or seeds such as almonds, pistachios or sunflower seeds (preferably ‘crispy’ activated) to garnish.

Remove the cauliflower leaves and the tough end of the stalk. Grate the cauliflower into rice-sized pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.

Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Over a medium heat, it should take roughly 4 minutes for the cauliflower to cook (not too soft!). Check that there is enough water at the bottom of the pan so that the cauliflower doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.

While the cauliflower cools, chop up the rest of the tabbouleh ingredients, then combine everything together. Taste for seasoning.

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Corn fritters are dime-a-dozen. For a good reason! They are super simple, versatile (breakfast for dinner anyone?), they are colorful, vegetarian, free from gluten and super filling when paired with a beautiful salad.

To stay a little different from the rest, because we like to mix things up, we've added some extra veg along with lemongrass and fresh chili for a Thai-inspired taste bud tantalizer!

Makes 8-10 Fritters & the salad will feed 4

FRITTER INGREDIENTS

  • 1 cup corn kernels (1 cooked sweet corn, kernels removed)
  • 1 zucchini grated
  • ½ cup almond meal or another GF flour  (brown rice or quinoa flour works well)
  • 1 tsp freshly grated ginger
  • 1/2 long red chili, seeds removed, finely chopped
  • 1 stalk of lemongrass, finely chopped or 1 tsp lemongrass paste
  • 1 tsp baking powder
  • ¼ cup coconut milk
  • 1 egg
  • handful of cilantro, roughly chopped
  • coconut oil for cooking

METHOD

  1. In a bowl combine the flour, corn, zucchini, ginger, chili, lemongrass, baking powder, coconut milk, egg, and cilantro. Mix well.
  2. Heat a frypan to high heat and add a little coconut oil. Using a spoon, scoop about ¼ cup of the mixture for 1 fritter into the frypan, apply a little pressure with the back of the spatula to flatten the fritter. Cook on each side for 1-2 minutes or until golden brown and cooked through.
  3. Remove and set aside on a plate, repeating until all fritters are cooked.

KALE, APPLE & COCONUT SLAW

  • 1 cup kale, finely shredded
  • 1 green apple, finely sliced
  • ½ cup shredded coconut
  • ¼ red cabbage, finely shredded
  • 1 cup mint, roughly chopped

DRESSING

  • 1 tbsp tahini
  • juice of 1 lime
  • 1 tbsp olive oil

METHOD

  1. Combine all slaw ingredients in a large salad bowl.
  2. In a small bowl, mix together dressing ingredients and pour over the slaw. Mix well to coat.
  3. Serve alongside your fritters with a fresh squeeze of lime.

Source:
http://foodmatters.tv/content/gluten-free-corn-fritters-with-kale-apple-coconut-slaw
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An easy, delicious vegan fudge recipe using creamed coconut, cacao, maple syrup and vanilla. Naturally dairy-free and vegan, without refined sugar.
only 4 ingredients, dairy-free, vegan
Recipe type: dessert, sweet treat
Cuisine: dairy-free, vegan, gluten-free, sugar free
Serves: 12 squares
Ingredients
  • 100g (creamed coconut) or coconut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • Desiccated coconut (optional

Author: Trinity Bourne

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Stuffed Eggplant

Ingredients

  • 2 purple eggplants, about 12 ounces each (choose long rather than round ones)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • ½ cup long grain white rice
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup gluten-free vegetable broth
  • 4 tablespoons dried currants
  • 4 tablespoons pine nuts
  • 2 ounces (about ½ cup) grated Parmesan cheese
  • 2 medium vine-ripened tomatoes, peeled and chopped
  • 10 Kalamata olives, pitted and sliced
  • ½ cup chopped parsley, plus 2 tablespoons
  • ½ cup gluten-free white bread crumbs (from about 1 slice of gf soft white sandwich bread, crusts shaven off)
  • Olive oil spray
  • Parsley sprigs for garnish

Directions

Slice the eggplants in half lengthways, including the leafy cap. Scoop out the flesh, leaving a ¼-inch thick shell, and chop finely. Oil a shallow baking dish just large enough to hold the eggplant halves with 1 tablespoon of the olive oil, and arrange them in it “nose to tail,” hollow side up.

Warm the remaining olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the uncooked rice. Add the chopped eggplant, thyme, and a sprinkling of salt and pepper. Sauté until the eggplant starts to turn glossy-looking, about 5 minutes. Add the broth and bring to a boil. Cover the pan, reduce the heat to low, and simmer until the rice is almost tender, about 15 minutes.

Meanwhile, heat the oven to 375 degrees Fahrenheit. Stir the rice mixture and add the currants, pine nuts, ¼ cup of the Parmesan, chopped tomato, olives, and chopped parsley. Mix well, and spoon into the eggplant shells. Combine the remaining Parmesan with the bread crumbs and sprinkle on top. Spray with olive oil, and bake until the stuffing is tender and the topping is golden brown (check occasionally, and if the tops start to brown too fast, cover loosely with a sheet of aluminum foil), about 45 minutes. Let cool for a few minutes before serving. Sprinkle with the remaining parsley, and tuck some sprigs alongside for garnish.

Cooking time: about 1 hour, 10 minutes. Baking time: 45 minutes.

(This recipe originally appeared in #2/2012)

Recipe by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook andGluten-Free Italian. For more information, tips and recipes, go to GlutenFreeExpert.com.

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Ingredients
Servings: People
Instructions
  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, season with salt and pepper and cook, stirring often until the onions are soft and browned, about 8 minutes.
  2. Season the chicken with salt and pepper and add to the skillet, cooking for 2 minutes on each side. Stir in the vinegar and cook until evaporated. Add the remaining ingredients, stir well to combine, bring to a simmer, cover, reduce the heat, and cook until the chicken is firm and no longer pink, about 20 minutes.
  3. Remove the chicken from the skillet, discard the bay leaf, and reduce the sauce over medium heat until thick. Pour over the chicken and serve.
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Hummus is a delicious plant-based dip that first emerged from the middle east. With growing awareness of health and wellness it has rapidly gained popularity in other parts of the world too, (especially in our house!). In addition to regular hummus ingredients, my variation of the traditional version, brings in the tantalising sweetness of roasted sweet pepper. It gives an awesome combination of beneficial nutrients too…

  •  Sesame seeds (pureed – in the form of tahini) are rich in healthy fats and minerals.
  • Chickpeas (garbonzo beans) are high in protein as well as having plentiful manganese, copper, phosphorus, iron and folic acid.
  • Sweet pepper has mega levels of vitamin C.
  • Lemon and garlic both offer powerful anti-oxidant, anti-bacterial and immune boosting properties.
Ingredients
  • 2 large sweet red bell peppers
  • 2 large cloves of garlic
  • 2 heaped tablespoons of tahini
  • 1 tin (240g drained or 1½ cups) tinned chickpeas
  • 2 lemons
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
Instructions
  1. De-seed, de-stalk and slice your peppers in half or quarters.
  2. Next: roast the sweet pepper and garlic in a hot oven... To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°C/220°F should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. Note: I find it easier to roast this ahead of time - get on with something else - and then set them out to cool for a little while before adding to the rest of the ingredients.
  3. It's best to wait until the garlic cools down a little before you pop it out of it's skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
  4. Rinse and drain chickpeas.
  5. Juice lemon and discard the skin.
  6. Add all ingredients to a jug and blend until you reached your desired consistency.
  7. Chill in the fridge before serving.

http://www.trinityskitchen.com/roasted-red-pepper-hummus-healthy-and-delicious/

 

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hummus

Ingredients

 1 can chickpeas

1/4cupolive oil

1Tbsharissa paste

8 caraway seeds

salt and freshly ground black pepper to taste

1Tbsfreshly squeezed lemon juice

 Method

 Drain the chickpeas and pulp them to a fine paste in a pestle and mortar or blender. Add half the olive oil and the harissa paste.Grind the caraway seeds with some salt and pepper into a fine dust, and then add to the chickpea paste. Now add the lemon juice and remaining olive oil. Mix thoroughly and serve.

Tip: For a more authentic taste, substitute 1 Tbsp ground cumin for the harissa. You can even add a little sugar to help sweeten the Mediterranean flavours.

If you want to play around with something other than chickpeas, try this recipe with various types of canned beans or canned or soaked lentils. I usually have hummus on toast or crackers, or use it as a dip for carrot and cucumber sticks.

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