Quinoa & Chickpea Flour, Lemon Syrup Cake – GF, Vegan

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Quinoa & Chickpea Flour, Lemon Syrup Cake – GF, Vegan
 
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I found this recipe on the Healthful Pursuit Blog – http://www.healthfulpursuit.com/. She has some amazing recipes. But this one in particular caught my eye as it was made from Quinoa flour. I’ve never made a cake using Quinoa Flour so i was quiet intrigued on how it will turn out. I did do some minor tweaking to her recipe. Her recipe was called ‘Vegan and Grain-Free Lemon Cake. Needless to say, this cake was extra moist and delicious. My friend Sigrun who’s the owner of the amazing blog called http://cafesigrun.co.uk/ came over to stay for a few days from Iceland and she loved this cake. We scoffed it down! Real easy to make!
Author:
Recipe type: Desserts, Breakfast
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ¾ cup Quinoa Flour – i basically grinded Quinoa in my coffee grinder to a fine flour
  • ¼ cup + 2 Tbs Chickpea Flour
  • ¼ cup + 2 Tbs Tapioca Starch
  • 2 Tbs ground Flaxseed – again i grinded fresh golden flaxseeds in my coffee grinder
  • ⅔ cup Coconut Sugar
  • 1 tsp Stevia
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • WET INGREDIENTS
  • 3 Tbs fresh Lemon Juice
  • 1 Tbs Lemon Zest
  • 3 Tbs Coconut Oil
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Bean Paste
  • ¾ cup Filtered Water
  • SYRUUP
  • ¾ cup Agave Sugar
  • 1.5 Tbs fresh Lemon Juice

Instructions
  1. Pre heat a fan forced oven to 165degrees Celsius
  2. Line a bread tin with baking paper
  3. Place all the dry ingredients in a large bowl and whisk to combine well
  4. Place all the wet ingredients in another bowl and whisk to combine well
  5. Pour wet into dry and fold in using a large spoon. Do not over mix.
  6. Pour mixture into the lined bread tin and allow to sit for a few minutes
  7. Bake for 40-45minutes in the center of the oven
  8. Remove and allow to cool on a cooling rack with baking paper removed
  9. Meanwhile melt the Agave sugar in a small saucepan on the lowest setting
  10. Add the lemon juice
  11. Once fully melted remove from heat and allow to sit for 5 minutes
  12. Place the semi-cooled cake on a plate and slowly pour the syrup over the top of the cake. As it spills over the sides, use a spatula to smear it around all four sides
  13. Then allow to sit and cool completely
  14. Serve and enjoy!!

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Butternut Squash, Red Lentil & Coconut Soup – GF, Vegan

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Butternut Squash, Red Lentil & Coconut Soup – GF, Vegan
 
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What a yummy soup. The spices gives this soup such a depth of flavour. You can always substitute the squash for Pumpkin.
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 1 large Spanish onion – sliced and diced
  • 1 Leek – thinly sliced
  • 3 Garlic cloves – sliced and diced
  • 3 med Carrots – sliced
  • 1 kg Butternut Squash – peeled, sliced and diced
  • 60g Red Lentils – washed
  • 1000ml – 2 pints Vegetables Stock
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ½ tsp ground Ginger
  • Sea Salt
  • White Pepper
  • 150g Coconut Milk
  • ½ Savoy Cabbage – thinly sliced and chopped
  • 2 Tbs fresh Lemon Juice
  • Chives – for garnish
  • Non diary yoghurt – for garnish

Instructions
  1. In a large saucepan cook the onions, leeks and garlic in enough filtered water to just cover. Cook on med heat until soft and translucent – approx. 10min
  2. Add all the spices and cook for a further 2 minutes, stirring often.
  3. Add the carrots, squash and lentils.
  4. Combine well and cook for a further 2 minutes
  5. Add the stock and bring to boil
  6. Simmer for 40minutes with lid on
  7. Blend in a food processor or using a hand blender
  8. Return saucepan to hob on med-high heat
  9. Add the coconut milk
  10. Season, taste, season
  11. Add the Savoy Cabbage and cook for a further 5 minutes.
  12. Enjoy with a dollop of yoghurt and chives.

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This post has been submitted to ‘Allergy Free Wednesday #134′  @ Tessa the Domestic Diva and to #glutenfreefridays #108 @ ‘Vegetarian Mamma’

Roast Butternut Squash, Corn, Cannelli Bean Salad with Wholegrain Basmati Rice – GF with Vegan option

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Roast Butternut Squash, Corn, Cannellini Bean Salad with Wholegrain Basmati Rice – GF with Vegan option
 
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A lovely light salad, simple to make and very tasty. I used two large salad bowls when tossing all the ingredients, then I combined them into one at the end. Makes for easy tossing.
Author:
Recipe type: Salads, Grains
Serves: 6

Ingredients
  • 1 med Butternut Squash – Peeled and cut into 2cm sq pieces
  • 2 cans of Sweetcorn or 2-3 corn on the cob
  • 2 long Red Peppers – cut into 2cm square
  • 1 red Onion – halved and thinly sliced
  • 1 can Cannellini beans – washed
  • 1.5 cups Wholegrain Basmati Rice – washed
  • 1 bunch Chives – finely chopped
  • 1 bunch – approx. 30g Basil (leaves only) – finely chopped
  • 1 packet Feta Cheese – cut into cubes (you don’t need to add if your lactose intolerant or vegan)
  • Extra Virgin Olive oil
  • Ground Cinnamon
  • Paprika
  • Dried Thyme
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 1 sm red hot Chili Pepper
  • 3 Tbs Apple Cider Vinegar
  • 2 Garlic cloves – chopped finely
  • 1 tsp Dijon Mustard
  • 1.5 Tbs Agave Nectar
  • 1 Tbs Lime Juice

Instructions
  1. Pre heat the oven to 170 degrees Celsius – fan forced
  2. Place the squash in one bowl and the peppers in another
  3. Spray both with olive oil and season
  4. Sprinkle some cinnamon, paprika and thyme on the squash and toss
  5. Sprinkle some thyme only on the peppers and toss
  6. Lay the squash on one tray on one layer and the peppers on another layer, skin sides up
  7. Place the hot chili pepper on the end of the pepper tray
  8. Bake the squash for 1hr
  9. Bake the peppers for 25min
  10. Bake the hot chili pepper for 15min
  11. You can also bake the corn cobs (if you’re not using can corn) for approx. 10min – turning half way
  12. Meanwhile fill a saucepan with water, add the basmati rice and cook until al Dante
  13. Strain, then pour rice back into saucepan. Place a clean tea towel over the saucepan, place the lid on top and allow to sit for approx. 10min
  14. Then spread on a large surface. I used a very large salad bowl
  15. Add the corn (only if from a can), chives, basil, onions and bean
  16. Toss, season, taste, toss, season, toss
  17. To make the dressing, first deseed the hot chili pepper then place all the ‘DRESSING’ ingredients in a bowl and blend until smooth
  18. Pour the dressing over the rice mixture and toss to combine well
  19. Once the roasted veg are ready and cooled, add them to the rice mixture.
  20. If you’ve made roasted corn, then you’ll need to slice the corn off the cob using a sharp knife and add them to the mixture at this point
  21. Add the feta and toss
  22. Serve and Enjoy!

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This post has been submitted to ‘Fat Tuesday: September 9, 2014′ @ http://realfoodforager.com/fat-tuesday-september-9-2014/ and to ‘Allergy Free Wednesday #134′  @ Tessa the Domestic Diva and to #glutenfreefridays #108 @ ‘Vegetarian Mamma’

RAW Almond Kale Chips – GF, Vegan

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RAW Almond Kale Chips – GF, Vegan
 
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Another yummy recipe for Kale Chips!
Author:
Recipe type: RAW, Snacks
Serves: 4

Ingredients
  • 1 bunch of purple Kale – you can use green kale. Approx 2 bunches
  • ¼ Cup Almonds
  • 1 Tbs Lemon juice
  • 1 Tbs Agave
  • 1 Tbs Bragg Aminos
  • 2 Garlic cloves
  • ¼ tsp Sea Salt
  • 3 Tbs filtered water
  • 1 tsp mild Chilli powder

Instructions
  1. Soak the kale for min 2 hours in very cold water
  2. Strain and tear off all the leaves, dispose of the stalks
  3. Place in a large bowl
  4. Meanwhile, place all the other ingredients in a food processor and blend for approx 3-5 minutes, scraping down the sides
  5. Pour the mixture over the kale leaves
  6. And massage/coat the leaves with the marinade
  7. Don’t be afraid to be vigorous with the massage, as kale is quite durable
  8. Place on a dehydrator sheet over one layer – I used two levels of my dehydrator to spread them out
  9. Dehydrate for 14-15 hours on 43 degrees Celsius
  10. Kale should come out shrunken and crispy
  11. Enjoy!

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This post has been submitted to ‘Fat Tuesday: September 9, 2014′ @ http://realfoodforager.com/fat-tuesday-september-9-2014/ and to ‘Allergy Free Wednesday #134′  @ Tessa the Domestic Diva and to #glutenfreefridays #108 @ ‘Vegetarian Mamma’

Green Lentils & Quinoa Salad with Broccoli & flaked Salmon with a Cannellini Bean Dressing – GF

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Green Lentils & Quinoa Salad with Broccoli & flaked Salmon with a Cannellini Bean Dressing – GF
 
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The dressing for this salad was taken from ‘What Katie Ate’ blog. I found it very interesting that she used a whole can of cannellini beans in her dressing, so I just had to try it. And it really went well with this salad and the salmon. Enjoy!
Author:
Recipe type: Salads, Pulses, Grains
Serves: 6

Ingredients
  • 1.5 cups Quinoa – washed
  • 1 cup Green Lentils – washed
  • 2 x Broccoli heads – cut into small bite size florets
  • 2 cups grated Carrots
  • 1 red onion – cut in half and thinly sliced
  • 50g flat leaf Parsley – finely chopped
  • 60g flaked Almonds
  • 2 Salmon Fillets
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra Virgin Olive Oil
  • 1 can – 400g cannellini beans – washed
  • Juice of 1 Lemon
  • 170g non diary plain yogurt OR Greek yogurt
  • 1 Tbs non diary milk
  • 1 Tbs White Wine Vinegar
  • 1 tsp Black Sesame Seeds

Instructions
  1. Pre heat the oven to 200 degrees Celsius – fan forced
  2. Fill a saucepan with water, put the lentils in and bring to boil, then simmer for approx. 10min or until lentils are cooked. Be careful not to overcook lentils, otherwise they will go mushy
  3. Fill another saucepan with water and bring to boil,
  4. Add the broccoli and blanch for 2 min.
  5. Remove and set aside
  6. Fill another saucepan with 3 cups of water, place the quinoa inside and bring to boil, then put on the lowest heat, cover and simmer for approx. 10-12min or until all the water has been absorbed.
  7. Turn off the heat, place a clean tea towel over the saucepan then the lid on top and allow to sit for approx. 10min
  8. After 10min, use a fork to separate
  9. Wash the salmon and place on top of a large piece of foil, fold foil on all sides although allow at least 10min on top so salmon can breath and steam whilst baking
  10. Place in the center of the oven and bake for 20min
  11. Remove, allow to cool
  12. Place the almond flakes on a flat nonstick baking tray and bake on the top shelf for 5 minutes
  13. Meanwhile make the dressing by combining all the ingredients in one bowl and with a stick/hand blender, blend until smooth – you can also use a food processor
  14. Pour dressing into a pouring jug – set aside
  15. Using two large salad bowls, half all the ingredients
  16. Season, toss, taste, season
  17. Place all the ingredients back into one bowl
  18. Serve with the dressing on the side or on top and tossed
  19. Enjoy!

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This post has been submitted to ‘Fat Tuesday: September 9, 2014′ @ http://realfoodforager.com/fat-tuesday-september-9-2014/

Muffins with Pear & Raw Cacao Nibs – Vegan

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Muffins with Pear & Raw Cacao Nibs – Vegan
 
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I love the taste of cooked pears, and what better way to have them than in some muffins! You can easily double the recipe to make double the amount,
Author:
Recipe type: Desserts, Breakfast
Serves: 8

Ingredients
  • DRY INGREDIENTS
  • ¼ cup Stoneground Wholemeal Spelt Flour
  • ¾ cup total of Almond flour and Buckwheat flour
  • ½ cup Erythritol (sugar alternative) – can use agave sugar or coconut sugar
  • ½ tsp Stevia (do not add stevia if using anything other than Erythritol)
  • ¼ cup raw Cacao nibs
  • ¼ cup Almond flakes
  • ¼ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp ground Ginger
  • ½ tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ½ tsp Sea Salt
  • WET INGREDIENTS
  • ¼ cup Coconut oil (or Olive Oil)
  • 1 med Egg
  • ¼ cup Non diary milk
  • 2 heaped Tbs plain non diary yoghurt
  • 1-2 juicy ripe pears – diced

Instructions
  1. Pre heat the oven to 170 degrees Celsius – fan forced
  2. Place all the dry ingredients in a large bowl, sifting the flours would be beneficial although not necessary
  3. In another bowl, whisk the wet ingredients
  4. Pour the wet into the dry and fold through using a large metal spoon
  5. Do not over mix
  6. Pour mixture into a muffin try with paper muffin cups inside
  7. Sprinkle some more almond flakes over the top of the muffins
  8. Cook it the center of the oven for 30min
  9. Remove and transfer onto a cooking rack
  10. I wrap some in cling film and freeze for a later day… if there are any left.
  11. Enjoy!

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This post has been submitted and to ‘Allergy Free Wednesday #134′  @ Tessa the Domestic Diva

Classic Basil Pesto – GF

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Classic Basil Pesto – GF
 
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All i can say is MOORISH!
Author:
Recipe type: Condiments
Serves: 6

Ingredients
  • 200g fresh Basil – large stems discarded
  • 2 Tbs Pine nuts
  • 3 Tbs Cashews – soaked for 1-2 hours and rinsed
  • ½ tsp Sea Salt
  • Cracked Pepper
  • 75g Pecorino Cheese
  • 5 Garlic cloves
  • 2 Tbs Extra Virgin Olive oil

Instructions
  1. Put all the ingredients in a food processor except for the olive oil and blend
  2. You’ll need to stop the blender and scrape down the sides a few times,
  3. Then slowly pour in the oil whilst blending
  4. Continue blending until smooth, you may have to scrape down the sides a few more times
  5. Blend for a further 2-5min
  6. I portioned mine into small glass jars and froze them.
  7. Enjoy!

 

Chargrilled Asparagus, Courgette and Peppers tossed with Wild & Red Rice and Puy Lentils in a Minty, lemon Yogurt Sauce – GF

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Chargrilled Asparagus, Courgette and Peppers tossed with Wild & Red Rice and Puy Lentils in a Minty, lemon Yogurt Sauce – GF
 
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I love chargrilling vegetables on a cast iron griddle. Nothing beats the taste and texture that is produced. Cast iron griddles are relatively cheap, I do alot of my cooking in cast iron pans or pots. They may be heavy, but the quality of food that is produced is worth it.
Author:
Recipe type: Grains, Pulses, Salads, Vegetables
Serves: 6

Ingredients
  • 1 cup mixed Wild and Red Camargue rice – washed
  • 1 cup puy lentils – washed
  • 375g small Asparagus Spears – washed
  • 3 Courgettes -sliced diagonally into ½ cm pieces
  • 1 Red Pepper – cut in half, then each half slice into three strips
  • 1 Yellow Pepper – cut in half, then each half slice into three strips
  • 1 Orange Pepper – cut in half, then each half slice into three strips
  • Extra Virgin Olive Oil
  • 40g Shelled Pistachios
  • 30g Coriander – finely chopped
  • 15g Basil – finely chopped
  • 3 Shallots – thinly sliced
  • Cracked Pepper
  • Rock Salt
  • YOGURT DRESSING
  • 3 Tbs Lemon Juice
  • 3 Garlic Cloves – finely chopped
  • 170g Greek Yogurt – 0 fat
  • 1 tsp dried Mint
  • 1 Tbs Extra Virgin Olive Oil
  • 1 tsp Apple Cider Vinegar
  • ½ tsp Sea Salt

Instructions
  1. Fill two saucepans with water, add the rice in one and the puy lentils in the other
  2. Bring to boil, then cook until al Dante – approx. 15min
  3. Strain and put aside to cool
  4. Heat a cast iron griddle on the highest setting for approx. 5-10min
  5. Spray some Olive oil over the Asparagus Spears, peppers and courgettes
  6. Lay one layer of the Asparagus over the cast iron griddle and cook on each side for approx. 5 min or until those lovely black lines appear
  7. Repeat this until all the veg are cooked
  8. Cover veg with cling film
  9. When they’ve cooled, rub and/or peel off the skin from the pepper
  10. Meanwhile place the shallots in a med size frying pan with 1 tsp of olive oil and some filtered water, and on med heat cook until caramelized. Make sure you constantly toss using two spoons. This will take approx. 10-15min
  11. Place the shelled pistachios in a small frying pan and on med heat, toast
  12. Be careful not to overcook as they will burn, you’ll need to keep on tossing the pistachios until you can start smelling them cooking, then transfer to a small bowl to stop the cooking process
  13. Place the rice and puy lentils in a very large salad bowl, add the herbs, season and toss, taste, season, toss – repeat if necessary
  14. Add the shallots and toss to combine well
  15. To make the yogurt dressing, put all the ingredients in a bowl and blend using a hand/stick blender until smooth
  16. Pour dressing over rice/lentil mixture and using two large spoons combine very well – until all the rice and lentils are coated
  17. Chop the Asparagus into bite size pieces, probably each spear into 3 pieces
  18. Chop the Pepper strips into bite size pieces
  19. Add the veg and pistachios to the rice/lentil mixture and toss lightly
  20. Enjoy and Serve!

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This post has been submitted to Gluten-Free Wednesdays (GFW) @ http://glutenfreeeasily.com and to Allergy-Free Wednesdays @ http://wholenewmom.com

Slow Roasted Pumpkin & Cherry Tomato Salad with Quinoa & Farro

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Slow Roasted Pumpkin & Cherry Tomato Salad with Quinoa & Farro
 
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Author:
Recipe type: Grains, Salads
Serves: 6

Ingredients
  • 1 cup Farro – washed
  • 1.5 cups Quinoa – washed
  • 1 med size Kabocha Pumpkin – halved, de-seeded then cut into 1cm wedges
  • 2 punnets small Cherry Tomatoes
  • 2 Red Onions – peeled, cut in half then each half cut in 4 wedges
  • 1 large long red Pepper – de-seeded and cut into 1cm rings
  • 60g Pumpkin Seeds
  • 1 small block of Feta Cheese – cut into small cubes
  • 1 large handful Rocket – washed
  • A few sprigs of fresh Rosemary – leaves removed and chopped
  • Dried Thyme
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • 1 Tbs Tahini
  • 1 Tbs Agave
  • 3 Garlic Cloves
  • Juice of 1 Lemon
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs White Wine Vinegar
  • 1 Tbs Dijon Mustard
  • 3 Tbs Filtered Water
  • ½ tsp ground Cinnamon

Instructions
  1. Fill a saucepan ½ way with water and bring to boil, add the farro and on med heat cook for approx 10-12min or until al dante
  2. Strain and lay out on a large surface to cool – i used a very large salad bowl
  3. Place 3 cups of water in another saucepan, add the Quinoa and bring to boil, then simmer for 10-12 min or until all the liquid has been absorbed
  4. Remove from heat, place a clean tea towel over the saucepan, lid over the tea towel and allow to sit for min 10min
  5. Using a fork, remove quinoa and pour over the farro
  6. Pre heat the oven to 150 degrees Celsius – fan forced
  7. Place the tomatoes on one non stick baking tray, spray with Olive oil, season and toss.
  8. Add some chopped rosemary and thyme and toss again
  9. Bake on the top shelf of the oven for approx 1.5hrs
  10. On another large baking add the pumpkin, spray with olive oil, season, toss, add some rosemary and thyme and toss again
  11. Bake towards the bottom of the oven for 1 hour, turning them half way
  12. On a smaller baking tray add the red peppers and onions, spray olive oil and season then toss.
  13. Splash some balsamic vinegar over the red onions only
  14. Then bake towards the top of the oven for approx 30-40mim
  15. To make the dressing, place everything in a bowl and blend using a hand/stick blender until smooth
  16. When everything is ready you’ll need two large bowls to toss everything in
  17. Place half of all the quinoa and farro in each bowl
  18. Season, toss, taste, season, toss
  19. Add half of everything else in each bowl and using two large metal spoons combine well
  20. Pour half the dressing in each bowl and toss to combine well
  21. Pour one of the bowls ingredients in the other to make only one bowl
  22. Serve and Enjoy!

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This recipe has been submitted to ‘Fat Tuesday: July 22, 2014′ @ http://realfoodforager.com

Carrot & Coconut Soup with Red Lentils – GF, Vegan

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Carrot & Coconut Soup with Red Lentils – GF, Vegan
 
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Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 large Spanish Onions – sliced and diced
  • 4 Garlic – sliced and diced
  • 750g Carrots – peeled and chopped
  • 2 green Chilies – thinly sliced (seeds can be removed)
  • 100g Red split Lentils – washed
  • 1.2 Liters Vegetables Stock
  • 400g / 1 can Chopped Tomatoes
  • 1 Tbs Coconut Oil
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • ½ tsp ground Ginger
  • 1 tsp ground Turmeric
  • ¼ tsp Chili Flakes
  • Juice of ½ a Lemon
  • 250g Light Coconut Milk
  • 40g Coriander – leaves only – roughly chopped
  • Sea Salt
  • ⅛ tsp White Pepper
  • Non diary yoghurt to Garnish

Instructions
  1. In a very large saucepan, cook the onions and garlic in some filtered water until soft and translucent – approx. 10min on med heat
  2. Add the chilies, lentils, carrots, stock and chopped tomatoes
  3. Bring to boil then simmer for 30min with lid on
  4. Meanwhile, heat the coconut oil on low heat, add the ground Coriander, Cumin, Ginger, Turmeric and Chili Flakes. Cook on med heat for approx. 1-2 min.
  5. Remove from heat and add the lemon juice.
  6. Once the soup is ready, blend until smooth either with a stick blender or in a food processor
  7. Put soup back in saucepan and add the coconut oil mixture, simmer for approx. 10min then add the coconut milk, coriander leaves and season.
  8. Serve with some yoghurt and coriander leaves
  9. Enjoy!!

This recipe has been submitted to ‘Fat Tuesday: July 22, 2014′ @ http://realfoodforager.com and to This post has been submitted to Gluten-Free Wednesdays (GFW) @ http://glutenfreeeasily.com and to Allergy-Free Wednesdays @ http://wholenewmom.com