Chocolate Swirl, Banana & Walnut Cake – GF

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Chocolate Swirl, Banana & Walnut Cake – GF
 
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The flour combination in the cake is pretty much spot on. The cake is nice and spongy and the chocolate swirl just sets it off beautifully. This recipe was loosley adapted from one found on ‘The Tastey Altenative’ called ‘Gluten Free Banana Bread’.
Author:
Recipe type: Breakfast, dessert
Serves: 10

Ingredients
  • WET INGREDIENTS
  • ½ cup Coconut Oil – melted
  • 2 lrge ripe Bananas – mashed
  • 2 eggs – room temperature
  • ½ cup brown Ethrytol
  • 4 Tbs non-diary milk
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • DRY INGREDIENTS
  • 5 Tbs Desiccated Coconut
  • ¾ Cup – 80g Sorghum Flour
  • ¾ Cup – 100g Brown Rice Flour
  • ½ Cup – 60g Tapioca Starch
  • ¼ tsp Xanthan gum
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • ¼ Sea Salt
  • 1 Cup Chopped Walnuts
  • CHOCOLATE INGREDIENTS
  • 3 Tbs good quality Cocoa – slightly watered down with some boiled water
  • 1 tsp Chocolate Extract
  • TOPPING INGREDIENTS
  • Handful of chopped walnuts
  • 1 Tbs brown Ethrytol

Instructions
  1. Pre-heat the oven to 170 degrees Celsius – fan forced
  2. Add all the wet ingredients in a bowl and mix to combine well
  3. Add all the dry ingredients into another bowl (except the walnuts) and whisk to combine well
  4. Make a well in the center of the dry ingredients and add the wet ingredients
  5. Using a large metal spoon, combine well but do not over mix
  6. Add the walnuts and gently fold in
  7. Line a bread tin with baking/parchment paper
  8. Pour half of the mixture in another bowl and add the ‘CHOCOLATE INGREDIENTS’ to this half, combine well
  9. Pour half of the initial mixture into the baking dish
  10. Then pour all of the chocolate mixture on top and spread right around
  11. Then pour the remaining initial mixture over the chocolate mixture and make sure it’s even all around
  12. In a small bowl combine the ‘TOPPING INGREDIENTS’
  13. Sprinkle this on top of the cake
  14. Bake in the center of the oven for approx. 1hour and 10min or until the knife comes out semi dry.
  15. Take it out of the baking dish within 5 minutes of the cake coming out of the oven and allow to cool completely on a cooling tray.
  16. Enjoy!

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Sweet Potato Soup – GF, Vegan

P1040474

Sweet Potato Soup – GF, Vegan
 
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Lovely and light! Tastes amazing with a dollop of Basil Pesto and some toasted Pine nuts….
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 large Spanish onion – diced and sliced
  • 5 Garlic Cloves – diced and sliced
  • 700g Sweet Potato – peeled and diced
  • 400g Butternut Squash – peeled and diced
  • 1.5 liters Vegetables Stock
  • 200g non-diary plain yoghurt
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp ground Cayenne Pepper
  • Sea Salt
  • Ground White Pepper
  • Pine Nuts – lightly toasted – to Garnish
  • Basil Pesto – to Garnish (see my recipe under ‘condiments’)

Instructions
  1. In a large saucepan, cook the onion and garlic in some filtered water, on med heat until soft and translucent – approx. 10minutes
  2. Add the cumin, coriander and cayenne pepper, cook for a further 1 minute
  3. Add the Sweet Potato and Squash, combine well
  4. Add the Stock, season and bring to boil then simmer for approx. 20-30minutes
  5. Meanwhile, lightly toast the Pinenuts , careful not to burn them – put aside
  6. Once the soup is ready, blend either in a food processor or use a hand held blender.
  7. Add the yoghurt and blend some more.
  8. Serve with a dollop of pesto, cracked pepper and some toasted Pinenuts.
  9. Enjoy!

This post has been submitted to ”Gluten Free Fridays’ @ Vegetarian Mamma

Salad Nicoise – GF

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Salad Nicoise – GF
 
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If you’re looking at making a quick and easy salad in about 15min, this is the one. I love making this salad as the dressing is quite light and refreshing. Enjoy!
Author:
Recipe type: Salads
Serves: 2

Ingredients
  • 100g String/Green Beans – ends cut off
  • 12 Asparagus Spears
  • 1 Red Onion – thinly sliced
  • Mixed lettuce – cos, mixed rocket leaves etc.
  • 15 Cherry Tomatoes – cut in half
  • 12 Olives
  • 4 med Organic Eggs
  • 1 can Tuna
  • Flat leaf Parsley – finely chopped
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • 3 Tbs Red Wine Vinegar (or White)
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs finely chopped Shallots
  • ½ tsp Dijon Mustard
  • ¼ tsp Oregano (or French provincial Herbs)
  • ½ tsp Agave Nectar

Instructions
  1. Place the eggs in a saucepan full of water, the water must cover the eggs
  2. Cover and bring to boil. As soon as it starts boiling, turn off the heat and allow to sit for 6 minutes
  3. Then run under very cold water for approx. 3-5 minutes
  4. These will turn out amazing, the yolk will turn out a very bright yellow
  5. Steam the Asparagus Spears and Green Beans until al Dante
  6. Remove and put aside
  7. Meanwhile, place the (chopped) lettuce leaves in a large salad bowl, add the tomatoes, onions, olives, parsley and season
  8. Using two large spoons, toss to combine well
  9. Taste, season, toss
  10. To make the dressing, place all the ingredients in a bowl and whisk
  11. Pour the dressing over the salad and toss well
  12. Divide the salad onto two salad bowl
  13. Open the cans of tuna, place into a small bowl and mash with a fork, is like to keep the juice and mash it with the tuna, but this is a personal preference
  14. Pour each mashed can of tuna in the center of each salad bowl
  15. Arrange the green beans and asparagus on each salad bowl
  16. Peel and cut the eggs in quarters – arrange on each salad bowl
  17. Grind some black pepper on each salad bowl
  18. Enjoy!!

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This post has been submitted to ”Gluten Free Fridays’ @ Vegetarian Mamma

Cheesy Raw Kale Chips – GF, Vegan

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Cheesy Raw Kale Chips – GF, Vegan
 
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Author:
Recipe type: Raw, Snacks
Serves: 4

Ingredients
  • 1 large bag Kale
  • 1 Tbs Filtered Water
  • 1 Tbs Dijon Mustard
  • 1 Tbs Balsamic Vinegar
  • 4 Tbs Nutritional Yeast
  • 1 Tbs Agave Nectar
  • 1 tsp Tahini
  • 1 tsp Garlic Powder
  • 1 Tbs Bragg Aminos

Instructions
  1. Soak and wash the kale very well
  2. Rip off the leaves and discard the stems
  3. Place in a colander and allow the kale to strain as much as possible
  4. You can also pat dry the kale with a clean tea towel to speed the process
  5. Pour the rest of the ingredients in a small bowl and whisk
  6. Pour over the kale and massage into the kale
  7. Transfer the kale to the dehydrator trays
  8. And dehydrate for approx. 8 – 10 hours on 45degrees Celsius or until crunchy
  9. Enjoy!

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Baby Friendly – Butternut Squash, Sweet Potato and Chicken dish – GF

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Baby Friendly – Butternut Squash, Sweet Potato and Chicken dish – GF
 
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This recipe was adapted by one i found in ‘Annabel Karmel’ cookbook. My son couldn’t get this down his throat fast enough….. It was really sweet and delicious. I accompanied this dish with alphabet pasta or Wholegrain Basmati rice, but it easily go with Quinoa or couscous.
Author:
Recipe type: Baby Friendly dishes – for todlers

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish onion – sliced and diced
  • 2 Carrots – Sliced thinly long ways a few times, then thinly diced
  • 2 Celery Stalks – Sliced thinly long ways a few times, then thinly diced
  • 2 Organic Chicken breasts – minced or blended
  • ½ Butternut Squash – Peeled and sliced thinly long ways a few times, then thinly diced
  • 1 med Sweet Potato – Peeled and sliced thinly long ways a few times, then thinly diced
  • 60g Split red lentils – washed
  • 2 Cans Chopped Tomatoes
  • 2 Cups Vegetable Stock
  • 50g Mature Cheddar Cheese – grated
  • Sea Salt
  • Ground white pepper

Instructions
  1. In a large saucepan, add the oil and cook the onions, carrots and celery for approx. 10min on med heat – stirring occasionally
  2. Make a hole in the center and add the chicken
  3. Cook for approx. 10min until the chicken is cooked right through making sure to use a wooden spoon to bread it all up
  4. Add the lentils, squash and sweet potato and stir to combine well – approx. 1 min
  5. Add the chopped tomatoes and stock.
  6. Cover and bring to boil then simmer with lid on for approx. 30 minutes stirring every 5 minutes.
  7. Remove lid if you want to reduce the liquid
  8. Once the 30minutes are up, stir in the cheddar cheese
  9. And serve on top of alphabet pasta
  10. Your toddler will love this!
  11. You can of course blend this smooth and feed it to your baby

This post has been submitted to ‘Gluten Free Friday’s’ @ Vegetarian Mamma

Pistou Soup – Vegan

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Pistou Soup – Vegan
 
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This soup was taken from Annie Bell’s ‘Soup Glorious Soup’ Cookbook. It’s a fantastic cookbook full of sumptuous recipes. This one is no exception.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 Liter Vegetable Stock
  • 2 Courgettes – slice and diced
  • 2 Celery stalks – thinly sliced
  • 1 packet of String beans – ends cut off and cut into bite size pieces
  • 50g Vermicelli
  • 1 can Flageolet beans – rinsed thoroughly
  • BASIL PESTO
  • 40g Basil leaves only
  • 100g Parmesan Cheese – grated
  • 4 Garlic cloves
  • 50g Extra Virgin Olive Oil
  • Sea Salt
  • Crack black Pepper

Instructions
  1. Bring the stock to boiling point
  2. Add the vegetables and vermicelli and simmer for 10 minutes
  3. Add the beans just before the end – simmer for another few minutes
  4. Meanwhile, place all the ‘Basil pesto’ ingredients into a food processor and blend until smooth.
  5. To serve, ladle the soup into soup bowl, add a dollop of ‘basil pesto’ on top with some cracked pepper and some parmesan shavings.
  6. Serve and Enjoy!

This post has been submitted to ‘Gluten Free Fridays #116′ @ Vegetarian Mamma

Baby friendly ‘Shepherd’s Pie’ – GF

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Baby friendly ‘Shepherd’s Pie’ – GF
 
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You can make this dish vegetarian by omitting the ‘Organic Minced Lamb’. But I make this dish for my little baby boy, so he needs the protein. Since he is lactose intolerant like his mamma, there is minimal diary in this dish. I find he can tolerate some cheese if it’s baked in food rather than it be given to him fresh.
Author:
Recipe type: Pulses, Children
Serves: 20

Ingredients
  • CAULIFLOWER/MILLET MASH INGREDIENTS
  • ¾ Cup Millet – rinsed well
  • 1 tsp Sea Salt
  • ½ tsp White Pepper
  • 1 Tbs non-diary butter
  • 3 Galic Cloves – finely chopped
  • 1 small Cauliflower Head – chopped into small pieces
  • 1 Cup non-diary Milk
  • 50g Mild Cheddar Cheese – grated (Optional)
  • MAIN INGREDIENTS
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 400g Organic Minced Lamb
  • 3-4 Tbs Tomoato Paste
  • 1 can Chopped Tomatoes – Pureed
  • 1 small Broccoli Head – cut into very small bite size pieces (thumb nail size)
  • 1 small bag frozen vegetables – mixture of carrots, peas, string beans, broccoli etc
  • 1 can Corn
  • 1 can beans – any beans will do – rinsed well and mashed with a fork
  • 1 small bunch flat leaf Parsley – washed well and finely chopped
  • ½ tsp dried Thyme
  • Pinch Paprika
  • ½-1 Cup Vegetable Stock – (no salt stock)
  • 1 tsp Sea Salt
  • Pinch ground White Pepper

Instructions
  1. In a medium saucepan, bring 2 cups of water to boiling point, then add the millet and salt.
  2. Bring to boil again, then turn to the lowest setting, cover and simmer for 30minutes.
  3. Put aside.
  4. Meanwhile in another saucepan, melt 1 Tbs of non-diary butter, add the garlic and cook for a few minutes until soft. Add the non-diary milk and the cauliflower. Bring to boil then simmer mostly covered for approx. 15min on the lowest heat.
  5. Add the cooked millet, cheese and season. Using a hand blender, blend until smooth and creamy.
  6. Replace the lid and put aside.
  7. In a large saucepan, cook the onion and garlic in some Extra Virgin Olive Oil. Cook for a few minutes on med heat.
  8. Move the onion/garlic around the side of the saucepan, add the minced lamb and using a large wooden spoon separate and mash the mince lamb until its browned all over, then stir in the onion/garlic mixture.
  9. Add the tomato paste and keep on stirring, cooking the paste with the meat for approx. 3-5minutes.
  10. Add the can of tomatoes, bag of frozen veg, can of corn, beans, paprika, herbs, stock and season.
  11. Bring to boil then simmer on the lowest heat with the lid half on for approx. 30-45minutes stirring occasionally.
  12. Pre-heat the oven to 200 degrees Celsius – fan forced
  13. Pour the mixture into a large rectangular baking dish then pour the cauliflower/millet mixture over the top
  14. Bake in the oven for approx. 20-30 min
  15. Allow to cool for approx. 10-15 minutes before serving.
  16. Enjoy!

This post has been submitted to ‘GlutenFreeFridays #115′ @ Vegetarian Mamma

Teriyaki Steamed Salmon on a bed of Salsa Puy Lentils

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Teriyaki Steamed Salmon on a bed of Salsa Puy Lentils
 
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I had a craving for seafood but with an Asian twist. I looked what if had in the pantry and decided to go creative. And boy, is this a moorish dish!
Author:
Recipe type: Seafood
Serves: 2

Ingredients
  • 2 Organic Salmon Fillets
  • 1 tsp Braggs Aminos
  • 1 tsp Mirin
  • 1tsp Teriyaki sauce
  • Juice of ½ a Lemon
  • Juice of ½ a Lime
  • String Beans
  • Asparagus Spears
  • PUY LENTIL SALSA
  • 300g Puy Lentils
  • 2 Bay leaves
  • 15 sm Cherry Tomatoes on the vine – diced into tiny pieces
  • ½ red Onion – sliced and diced finely
  • 4 Garlic cloves – sliced and diced
  • 2 sm Gherkins – sliced and diced
  • 1 Tbs Extra Virgin Olive oil
  • 1 tsp Agave Nectar
  • 1 tsp Wholegrain Mustard
  • GARNISH – Coriander and Lime Wedges

Instructions
  1. Place the Puy Lentils and Bay leaves in a saucepan of water and bring to boil, then simmer for approx. 25min or until al Dante
  2. Strain lentils, discard bay leaves
  3. Preheat the oven to 190 degrees Celsius
  4. Was the salmon fillets and place each in individual pieces of foil
  5. Fold foil on each end, leave top open
  6. Place the Braggs, mirin, teriyaki, lime and lemon juice in a bowl and whisk
  7. Pour this mixture over the fish and close the foil by folding down twice.
  8. Leave enough room around fish to allow it to steam
  9. Steam/bake the fish for 20min
  10. Meanwhile, steam the asparagus and green beans – cover and put aside
  11. Place the rest of the ‘PUY LENTIL SALSA’ ingredients in a bowl and fold into the puy lentils – cover and put aside
  12. When the fish is a couple of minutes from being ready, start to prepare plates
  13. First spoon half of the puy lentil mixture on each plate, then slide the fish on top of the lentil mixture.
  14. Pour any of the salmon juices over the salmon
  15. Garnish with some coriander
  16. I also added some lettuce leaves to my dish
  17. Delicious!!!
  18. Enjoy

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This post has been submitted to ‘Fat Tuesday: October 28, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #141′ @ Tess the Domestic Diva and to ‘GlutenFreeFridays #115′ @ Vegetarian Mamma

Thick and creamy Butternut Squash soup with Red Lentils – GF, Vegan

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Thick and creamy Butternut Squash soup with Red Lentils – GF, Vegan
 
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A lovely thick and creamy soup. I wanted a small bite to this soup, so if left the red lentils un-pureed. You can of course puree them at the end, but if enjoy biting my soup sometimes….
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 Leek – roughly chopped
  • 2 Banana Shallots – sliced and diced
  • 1 Spanish onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 1 sm piece Ginger – sliced and diced (size of your thumb nail)
  • 1 Green Chili – finely chopped (you can remove the seeds if you don’t want the soup too hot)
  • 2 Carrots – roughly chopped
  • 1 Butternut Squash – peeled and cut into 2cm cubes
  • 1 large Sweet Potato – peeled and cut into 2cm cubes
  • 1.5 cups Vegetable Stock
  • ¼ tsp Chili flakes
  • 1 tsp Masaman Curry
  • ½ tsp Cinnamon
  • Sea Salt
  • White Pepper
  • 100g Red Lentils – soaked for at least 1-2 hours
  • 170g plain non-diary yoghurt
  • 2 Tbs fresh Lemon Juice

Instructions
  1. In a saucepan, cook the leek, shallots, onions, garlic, chili and ginger in some filtered water on medium heat until soft and translucent
  2. Add the carrots and cook for a further 3 minutes
  3. Add the squash, potato, stock and spices
  4. Season
  5. Bring to boil then simmer for 20-30minutes with lid mostly on
  6. Once all the vegetables are soft, blend either in a food processor or with a stick blender
  7. Pour soup back into saucepan and add the lentils
  8. Put back on hob covered then simmer for 15-20 minutes or until lentils are cooked and have a small bite to them.
  9. Remove from heat, allow to cool with lid off for approx. 30min
  10. Add the yoghurt, stir well
  11. Add the lemon juice, stir well
  12. Enjoy!

This post has been submitted to ‘Fat Tuesday: October 28, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #141′ @ http://wholenewmom.com and to ‘GlutenFreeFridays #115′ @ Vegetarian Mamma

Toasted Hazelnut, Pear and Chocolate Cake – GF, Vegan

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Toasted Hazelnut, Pear and Chocolate Cake – GF, Vegan
 
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A lovely spongy cake. You could easily use white chocolate vs plain chocolate or carob vs cacao nibs. Equally, this cake could also benefit from a chocolate icing topping.
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • 80g – ¾Cup Sorghum Flour
  • 100g – ¾Cup Brown Rice Flour
  • 80g ⅔Cup Tapioca Flour
  • ¾Cup Desiccated Coconut
  • ⅔ Cup brown Ethrytol
  • ¾ tsp Baking Soda
  • 2 tsps Baking Powder
  • 3 Tbs Physillium Husk or ½ tsp Xanthan Gum
  • ½ tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ¼ tsp ground Ginger
  • 1 tsp Sea Salt
  • 1 Cup Hazelnuts (leave some aside for the topping)
  • 100g Chocolate (cocoa or carob nibs, white or dark chocolate – any will do) – crushed into nibs if using a block of chocolate
  • WET INGREDIENTS
  • 1 Cup grated Courgette (Zucchini)
  • 1 Cup grated Pear
  • 4 Tbs melted Coconut Oil
  • 1 tsp liquid Stevia
  • 1.5 Cups non-diary milk
  • 1 Tbs Apple cider Vinegar
  • 2 eggs – whisked
  • 1 Tbs Vanilla Bean Paste

Instructions
  1. Pre-heat the oven to 170 degrees Celsius
  2. First, lay out the hazelnuts on a non-stick baking tray and back for approx. 10-15minutes or until hazelnuts are lightly browned
  3. Crush the nuts either using a motor and pestle, or pulse in a food processor, put aside
  4. Remove, allow to cool then rub hazelnuts between palms to remove skin
  5. Place all the dry ingredients into a large bowl and whisk to combine well (except for the nuts and chocolate)
  6. Place all the wet ingredients into another bowl and using a large metal spoon, combine well and allow to sit for 5 minutes so the cider vinegar reacts with the non-diary milk
  7. Make a hole in the center of the dry ingredients and pour in the wet ingredients
  8. Combine well using a large metal spoon, but do not over mix
  9. Add most of the hazelnuts (leave some aside for the top) and all of the crushed chocolate
  10. Line a baking dish with baking/parchment paper
  11. Pour batter into baking dish and sprinkle the toasted hazelnuts over the top as well as some brown Ethrytol.
  12. Bake in the center of the oven for 1 hour 15min or until the knife comes out close to dry – semi dry
  13. Remove and turn over on a cooling rack. Allow to cool before cutting.
  14. I let mine cool overnight. Was really moist the next day.
  15. Enjoy!

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This post has been submitted to ‘Fat Tuesday: October 21, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #140′ @ Tessa the Domestic Diva and to ‘Gluten free Wednesdays’ @ http://glutenfreeeasily.com and to ‘GlutenFreeFridays #114′ @ Vegetarian Mamma