gluten-free – Page 6

Sesame seed crackers

January 7, 2015 Jenny

Happy new year! I wish you all a happy and healthy 2015.

My kids just went back to school today, and I had a great day doing some baking while listening to Serial (which I highly recommend). The breads I am developing are still a work in progress. These grain-free crackers, on the other hand, turned out really well. They are tasty enough to eat plain but also perfect as a base for whatever topping you fancy: sliced avocado, bean dip, nut butter, etc.

Perfect for an after-school snack.

Sesame seed crackers (adapted from Elana’s Pantry)

300 g ground almonds

100 g sesame seeds (I used half black and half white)

1 teaspoon sea salt

2 large eggs

2 tablespoons olive oil

Makes approximately 80 crackers in two batches.

Preheat your oven to to 180°C/350°F/gas mark 4. Line a baking sheet with parchment paper.

Combine the ground almonds, sesame seeds and sea salt in a bowl.

Whisk the eggs and olive oil together, then add to the dry ingredients. Mix well. The dough will be very dry and crumbly. After initially mixing the dough with a spatula, I found it easier to work the dough with my hands until well blended.

Divide the dough in two half and set one half aside.

Place the other half of the dough on the baking sheet, and cover with another sheet of parchment paper. Roll the dough out thinly between the two sheets of parchment paper. The dough should be evenly rolled out (check there are no holes!) and cover the entire surface of the baking sheet.

Remove the top sheet of baking parchment and cut into squares or rectangles with a pizza cutter or sharp knife.

Bake for 15 minutes, until firm and slightly browned. Cool, then carefully break apart the squares before serving.

Repeat with the other ball of dough, or refrigerate for up to five days before using.

Dessert

Chocolate mousse

December 31, 2014 Jenny

Before 2014 draws to a close, I wanted to take this opportunity to thank all of you for following me here, as well as on Facebook, Twitter and Pinterest.

In 2015 I am planning to post more healthy breakfast and snack ideas. I am also developing some bread recipes, both GFCF and GAPS, which I hope be able to have ready for you soon. And I would like to cook more desserts that are free of gluten, dairy and refined sugar – so watch this space.

In the meantime, with no apologies, here is a chocoholic’s dream of a recipe for dairy-free chocolate mousse. Enjoy!

Chocolate mousse

300 g dark chocolate (I use Green & Black’s cooking chocolate)

40 g cocoa powder (again, I use Green & Black’s)

80 ml hot water

2 egg yolks

6 egg whites

200 g caster sugar

Serves 8

Break the chocolate into squares and melt in a bowl over a pan of hot water, on the hob.

Mix the hot water and the cocoa powder to form a thick paste. Combine with the melted chocolate and egg yolks and mix well. Set aside to cool.

Whip the egg whites, gradually adding the sugar.

Add a third of the egg whites into the chocolate batter, mixing well, then fold in the rest carefully.

Put the mixture into a large bowl or eight small bowls, glasses or ramekins.

Refrigerate for at least 4 hours before serving.

Breakfast

Overnight chia seed porridge

December 2, 2014 Jenny

As I mentioned last month, I’ve been experimenting with some new breakfast ideas lately. This week, I decided to try eating chia seeds for breakfast. I’m sure you’ve heard of the superfood properties of chia seeds: they are loaded with omega 3 fatty acids, antioxidants and a range of minerals including calcium. Chia seeds are also gluten-free and GAPS-legal, making them a great grain-free breakfast option.

To make the chia seed porridge, the chia seeds are simply mixed with coconut milk (or almond if you prefer) and a vanilla bean, and left to plump up in the refrigerator overnight. In the morning, just remove the vanilla bean and give the porridge a good stir.

The porridge heats up in just a couple of minutes on the stovetop. I enjoyed mine with some sliced banana, honey, and chopped roasted hazelnuts.

I also enjoyed eating it cold with some sliced mango.

It has more of a pudding-like texture when eaten cold. I think it will make a fantastic breakfast in the summer months topped with some sweet and juicy fresh berries.

I am also testing a “to go” version, perfect for office workers or teens with early morning sports training. I made a quarter recipe of the porridge in a jam jar, then added bananas, honey, nuts and mango.

I am also planning to use chia seeds in some muffins I am working on, so watch this space.

Overnight chia seed porridge

1 400 ml can of coconut milk (or same quantity almond milk)

50 g chia seeds (I used white but black is fine too)

1 whole vanilla bean

optional toppings – any fruit, nut, seed, honey, maple syrup, etc

Serves 4 – portions may look small but the porridge is very filling

Combine the coconut milk and chia seeds in a jar with a lid or other closed container.

Slice the vanilla bean in half length-wise. Scrape out the seeds and add to the mixture, then add the pods as well.

Stir, or better yet close the jar and give it a good shake. Refrigerate overnight.

In the morning, remove the vanilla bean and stir well. Heat up in a pan on the hob or eat cold as is, with whatever toppings you fancy.

Side dishes

Hemsley + Hemsley’s “Quicker Than Toast” Courgette (Zucchini) and Pumpkin Seed Salad

November 23, 2014June 5, 2015 Jenny

One of the great perks of (mostly) working from home is … lunch! My favorite lunch is leftovers, and I often cook extra in order to have some tempting leftover food in my fridge. But I am also partial to a quick and healthy recipe I can throw together if the mood strikes me. And this courgette (zucchini) and pumpkin seed salad recipe ticks all of the boxes for me. Made with ingredients I usually have to hand, it takes barely five minutes to put together – yes, “quicker than toast”.

This is my favorite recipe from Hemsley + Hemsley’s stylish and appealing “The Art of Eating Well” cookbook Do try it next time you are about to have toast for lunch. It is one of those simple recipes where the result is more than the sum of its parts.

“Quicker than Toast” Courgette (Zucchini) and Pumpkin Seed Salad (adapted from a Hemsley + Hemsley recipe)

1 medium courgette, rinsed and wiped dry

1 small handful of pumpkin seeds, about 25 g

a few drops of balsamic vinegar

about 1 tablespoon olive oil

sea salt and freshly ground pepper

Serves one lucky person

Toast the pumpkin seeds in a dry pan on the hob, giving the pan a shake from time to time, until the seeds are golden and crackling (about five minutes).

While the seeds are toasting, grate the courgette onto a plate. I use the coarse side of a box grater for this.

When the seeds are ready, tip them onto the courgette immediately – the heat from the seeds will soften the courgette slightly.

Toss with the balsamic vinegar and olive oil, and season to taste with sea salt and freshly ground pepper.

Eat right away.