Recipes

  • SWEET POTATO FALAFELS

    Gluten free falafels that are nutritious and delicious!

    Ingredients

    2 medium organic sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
    1 1/2 teaspoons ground cumin
    2 small cloves of garlic, chopped
    1 1/2 teaspoons ground coriander
    2 big handfuls of fresh coriander, chopped
    Juice of half a lemon
    120g gram/chickpea flour 
    a splash of olive oil
    a sprinkling of sesame seeds
    salt and pepper

    Makes about 15 small falafel.

    1.    Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool and then peel.

    2.    Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

    3.    Reheat the oven to 400F/200C. Using a tablespoon, shape the mix  into 20 balls. Put on an oiled baking sheet and bake for around 15 mins until the bases are golden brown. Turn the falafels over and sprinkle with the sesame seeds. Bake in the oven for a further 10-15 minutes.

  • BLINI

    Blini are delicious fluffy pancakes that can be an excellent starter for a gluten free dinner; just load with your chosen topping.

    Ingredients

    5g/1/8oz yeast

    125ml/4fl oz warm almond milk

    75g/2¾oz buckwheat flour (ensure it is a recognised gluten free brand)

    1 egg, separated

    Pinch of salt

    Cold pressed virgin Olive oil, to cook

    1.    To make the blini, mix the yeast, milk, buckwheat flour and egg yolk together in a bowl to make a paste.

    2.    Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture. Cover the bowl and set aside at room temperature for 20 minutes.

    3.    Heat a frying pan until medium hot, add a little olive oil and small spoonfuls of the blini mixture.

    4.    Cook the blini on each side until golden-brown then remove and drain onto kitchen paper. Repeat with the remaining batter and keep the blini warm until ready to serve.

  • SOCCA

    In Southern France, this naturally gluten free pancake is a delicious savoury snack that can be dipped, dunked, or used to hold any of the favourite fillings

    Ingredients

    140g (4 1/2 oz) chickpea flour

    225ml water
    1 1/2 tablespoons cold pressed virgin olive oil, plus more for the pan
    1/2 teaspoon salt
    Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8-1/2 teaspoon spice (chili powder, cumin, smoked paprika, za'atar)

     

    1. Prepare the Chickpea Batter - Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. Remove any foam that may been produced on the top

    2. Heat the Grill and the Pan - Set an oven rack six inches below your oven's grill and turn on. Set a cast iron pan or other baking dish on the rack to warm for five minutes.

    3. Pour the Batter - Remove the pan from the oven using oven mitts. Add a teaspoon or so of olive oil and swirl to coat the bottom of the pan. Whisk the chickpea batter quickly and then pour half into the hot pan (or all if making a thicker pancake). Tilt the pan so the batter coats the entire surface.

     4. Grill the Socca - Grill for 3 to 5 minutes, until you see the top of the socca begin to blister and brown. If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until cooked through. The socca should be fairly flexible in the middle but crispy on the edges.

    5. Slice and Serve - Use a spatula to work your way under the socca and ease it from the pan. Slice it into wedges or squares, sprinkle with salt and pepper and/or any suggested optional seasonings (see ingredients )and drizzle with a little cold pressed virgin olive oil. Repeat with any remaining batter.

    6. Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to a week.

  • GLUTEN FREE PIZZA DOUGH

    This versatile dough makes up to four pizzas.  Any surplus dough can be frozen and used within a month.  Remember to briefly bake the pizza before adding your toppings, as this ensures crispiness and deliciousness!

    Ingredients

    125g (4oz) butter

    ½ teaspoon of stevia

    3 eggs

    3 large very ripe organic bananas, peeled and mashed

    225g (7 1/2oz) gluten-free flour

    1/2 tsp gluten-free baking powder

    1/4 tsp xanthan gum

    2 tsp ground cinnamon

    1 tsp mixed spice

    100g (3 1/2oz) organic sultanas or organic dried apricots, chopped into little pieces

    1 tsp vanilla extract

    1/2 tsp salt

    1. Preheat oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin.

    2. In a food mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy. Beat in the eggs one by one. Then add in the remaining ingredients. Fold everything together until fully combined.

    3. Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.

    4. Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.

  • BANANA BREAD

    A delicious recipe that features gluten free flour, producing a perfect tea-time bread

    Ingredients

    125g (4oz) butter

    ½ teaspoon of stevia

    3 eggs

    3 large very ripe organic bananas, peeled and mashed

    225g (7 1/2oz) gluten-free flour

    1/2 tsp gluten-free baking powder

    1/4 tsp xanthan gum

    2 tsp ground cinnamon

    1 tsp mixed spice

    100g (3 1/2oz) organic sultanas or organic dried apricots, chopped into little pieces

    1 tsp vanilla extract

    1/2 tsp salt
     

    1. Preheat oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin.

    2. In a food mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy. Beat in the eggs one by one. Then add in the remaining ingredients. Fold everything together until fully combined.

    3. Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.

    4. Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.

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Phase 1

Monday

Breakfast: Homemade buckwheat pancake with quacamole spread on top

Snack: Handful of mixed seeds

Lunch: Pea and mint soup. Add in a little coconut milk to the water, peas and mint

Snack:... more