Celeriac and leek soup with Kara

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Mar 122014


Celeriac and leek soup with Kara
Recipe type: Soup
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 small head celeriac, trimmed and cut into large dice
  • 2 medium leeks, trimmed and chopped
  • 1 litre/41/2 cups Kara coconut milk or oat or soya milk
  • sea salt and freshly ground black pepper
  • 2 handfuls roasted cobnuts of hazelnuts, chopped or 2 handfuls roasted pumpkin seeds, chopped
  1. Put the celeriac into a pan with the leeks and coconut milk. Bring slowly to the boil and simmer, with the lid on, for 15-20 minutes or until the celeriac is quite soft. Purée thoroughly in a food processor and, if you would like the soup really smooth, press it through a sieve.
  2. Chop the roasted nuts or pumpkin seeds either by hand or in a food processor. If you use a food processor make sure that you do not reduce them to dust.
  3. Reheat the soup and season to taste with sea salt and freshly ground black pepper and then serve hot, sprinkled with the nuts or seeds.


Mar 122014

Life-Changing Loaf of Bread (5)

Recipe type: Bread
Prep time: 
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  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water
  1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!


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Mar 122014
Gluten Free Dumplings
Recipe type: Dumplings
  • 100g of Dove's plain gf flour
  • 1 tsp of a gf baking powder
  • ⅛tsp salt
  • ⅛tsp xanthum gum
  • 40g of suet
  1. Sieve all the dry ingredients together. Add the suet. Then add enough water, a little at a time, until the mixture binds together.
  2. Take pieces of the mixture and roll into small dumplings - think the size of a large cherry tomato. You should make between 12 and 16 from this amount.
  3. The dumplings will cook in a simmering liquid in about 15/20 minutes. Either cook separately in some lightly salted water and then drain and add to your casserole to serve, or cook in the casserole - but there must be enough liquid for them to cook properly. Either way, the dish must be covered so that the steam is kept in to help cook the dumplings.
  4. I find the smaller dumplings are more likely to cook nicely and it means everyone gets some dumplings!
  5. Remember, it is VERY hard to get hold of gf suet. The normal suet - beef or vegetable - that you buy in the shop is NOT gluten free.
  6. I buy proper fresh suet from my butcher and render it myself (a messy smelly procedure!) or you can of course freezer butter and grate it, to mimic/replace the suet in the recipe.

Chickpea Bread (Gluten free)

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Feb 122014
Chickpea Bread
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A simple and very quick bread that is perfect for a Gluten Free diet, the best bread ever! Thanks to @Mrharicovert
  • 75 g Chickpea Flour
  • 60 g Natural Yoghurt (Greek)
  • 2 to 3 Tablespoons of Semi Skimmed Milk
  • 1 tsp Baking Powder
  • 1 generous pinch Xanthum Gum
  • Salt & Pepper for seasoning
  • 1 Tbsp Mixed Seeds for topping
  • Baking Parchment
  • For Flavouring
  • Chopped Garlic
  • Sun Dried Tomatoes
  • Fresh Herbs
  • Cubes of Cheese
  1. Heat oven to 200 deg C
  2. Mix all the dry ingredients
  3. Add yoghurt and the milk to make a fairly loose batter
  4. Add flavourings if using
  5. Wet parchment and place in mould (Yorkshire Pudding tin or small oven proof bowl ideal)
  6. Add batter and then top with seeds and some grains of sea salt
  7. Bake in the centre of the oven for 20-25 minutes until well risen and a good light nut brown colour.
  8. Remove from mould and cool for 10-15 minutes on cooling rack. The bread will have a scone like texture and is good with butter.

5 Minute Banana Chocolate Chip Quinoa Flake bake

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Feb 122014
5 Minute Banana Chocolate Chip Quinoa Flake Bake
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Cook time: 
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Allergens: Vegetarian (option), Gluten-free, Dairy-free, Yeast-free, Corn-free The perfect 5 minute breakfast that’s high in protein, fiber… and chocolate.
  • 3 tbsp banana, mashed
  • ¼ cup egg white
  • ½ cup quinoa flakes
  • 1 tbsp dairy-free chocolate chips or carob chips
  • 1 tbsp pecans, chopped
  • pinch cinnamon and nutmeg
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings