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gluten free

Chickpea Wraps

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Chickpea Wraps

  • 1 cup chickpea (gram flour)
  • 1 - 1.5 cups water
  • Optional - sea salt, pepper, herbs for flavour.
  1. Place all the ingredients into a bowl and whisk together until it forms a batter. If it’s too thick, add a little more water.
  2. Heat some coconut oil in a frying pan until melted and hot.
  3. Using a ladle, pour some of the batter into the pan and move the pan around to even out the batter.
  4. After a couple of minutes the sides should be curling up, so it is now ready to be flipped. Flip the pancake and cook on the other side for 1-2 min.
  5. Place the cooked pancake onto a plate and repeat this process until the batter has all gone.
  6. Enjoy as you would normal wheat wraps. Fill with hummus, falafels, chicken, eggs, avocado etc.

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Carrot, Butternut Squash & Lentil Soup

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Carrot, Butternut Squash & Lentil Soup

  • 1 large red onion - chopped
  • 1/2 butternut squash - diced
  • 6 carrots - cut into chunks 
  • 1 stalk rosemary
  • 75g red lentils
  • 500ml stock (or water with vegetable bullion powder) - more if you want a thinner soup
  • Black pepper to taste
  1. Heat a little coconut oil in a saucepan over a medium heat and a the red onion. Cook for about 5 min until soft.
  2. Add the squash, carrots and rosemary and cook for another 5 min.
  3. Add the lentils, stock and black pepper and bring to the boil. Reduce to a simmer and cook until the veg and lentils are soft. Usually about 10min. 
  4. Carefully transfer to a blender and blend until smooth. If you want a thinner soup, add more water.
  5. Enjoy!

 

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Hot Chocolate

  • 1-2 tbsp raw cacao (or organic cocoa) - depending on how chocolaty you want it!
  • 1 mug full of almond milk (or any alternative milk)
  • 2-3 tsp natural sweetener. I use either brown rice syrup or coconut sugar. You could also use honey but only use 2 tsp of honey as it’s sweeter than the other two.
  • 1/2 tsp of cinnamon - optional
  1. Heat all the ingredients gently in a saucepan until steaming. Try not to boil.
  2. Enjoy :-)

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Creamy Beany Salad

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Creamy Beany Salad

serves 2

  • 1 can/carton (about 230g drained weight) of black beans/chick peas/butter beans, drained
  • 1 avocado
  • 1 lime
  • 1 garlic clove
  • 4 cherry tomatoes
  • 1 handful fresh coriander
  • 1 tsp chilli flakes
  • 2 large handfuls frozen corn, defrosted
  • 1 head of romaine (cos) lettuce

 

  1. To make the dressing pulse the avocado, lime juice, garlic, 2 cherry tomatoes, coriander stems and chilli flakes in a food processor. If you don’t have a food processer you can mash the avocado with a fork, chop the garlic, cherry tomatoes and coriander stems really small and mix it all together.
  2. Mix the black beans, corn, remaining 2 cherry tomatoes (chopped) and dressing together in a bowl.
  3. Chop the lettuce and divide it between the 2 plates, then spoon the black bean mix on top.
  4. Enjoy ☺

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Cashew nut cheese

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Cashew nut cheese

  • 1 cup cashew nuts (ideally soaked)
  • 1 tbsp filtered water
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 clove garlic (optional)
  • 1 tsp mixed herbs (optional)
  • salt and pepper to taste

Add all the ingredients into your blender and blend until smooth, thick and creamy.

You can eat it straight away or chill it (it will harden when chilled)

It will last for 5-6 days in the fridge.

Enjoy :-)

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Chocolate Kale Chips

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Chocolate Kale Chips

  • I large bag or bunch of kale (stems removed)
  • 3/4 cup cashews
  • 1/2 cup hazelnuts
  • 1 cup water
  • 2 tbsp raw cacao
  • 10 dates
  • 1 tsp vanilla powder
  • Pinch of himalayan salt
  • 1 tsp cinnamon 

 

  1. Blend all the ingredients (except kale) in a high speed blender until smooth.
  2. Place the kale and the sauce in a bowl and massage the mixture onto all the kale. Make sure every bit is covered!
  3. Dehydrate 40-50 degrees for about 8 hours. If you don’t have a dehydrator, turn the oven on as low as possible. It will probably only take about 30min so keep an eye on it.

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Chopped salad

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Chopped salad

  • Any vegetables/salad items! I use whatever left in my fridge! For example, roughly - 1 courgette, 1/4 butternut squash, 4 florets broccoli, 1/2 onion, 2 tomatoes, 1 carrots etc.
  • 1 tbsp tahini
  • 1 lemon- zest and juice
  • 2 tbsp olive oil
  • 1 tsp mixed herbs (or could add fresh herbs)

 

  1. Place all the ingredients in a food processor and pulse until the veg are chopped into small pieces and the dressing has fully covered all the ingredients.
  2. Enjoy with any topping, such as hummus, avocado, salmon, chicken, tofu etc. This is perfect to make in bulk and have in the fridge for interesting and quick lunches! 

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Nachos

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Nachos

  • 100g gluten free flour
  • 1 tbsp psyllium husk
  • 1/2 cup water
  • 2 tbsp olive oil
  • Himalayan salt 

 

  1. Preheat the oven to 180 degrees and cover a large baking tray with greaseproof paper.
  2. In a bowl mix together the flour and psyllium, then slowly pour in the water while mixing together.
  3. Knead the mixture until it forms into a dough (and more water or flour if too wet or dry) and roll into a ball. Place it into the fridge for about 30 min (if you have time, don’t worry if you don’t, it will still work fine!).
  4. Cut the ball into 4 and shape into balls. Then roll out each individual ball as thin as you can on a floured surface with a rolling pin.
  5. Once they’re all rolled out, heat a pan on the hob without any oil, till it gets really hot. Once the pan is really hot, place once of the rolled sheets of dough in the pan.
  6. Cook until the ends start curling up and then flip it over and repeat on the other side. Place to the side when done and repeat with the other 3.
  7. Once they’re all cooked, cut each one into 4 triangles (I used scissors for this).
  8. Using your fingers, coat each triangle (top and bottom) with a small amount of olive oil and place on the baking tray.
  9. Finally, sprinkle with the salt (amount depends on taste buds, I used about 2 pinches)
  10. Cook in the oven for about 20min until they look slightly brown and are crispy.
  11. Enjoy these with some chilli, spicy black beans, salsa and/or guacamole :-) 

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Vegetable Fritters

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Vegetable Fritters

(serves 2)

  • 4 eggs
  • 400g mixed vegetables (I use broad beans, peas, sweet corn and chopped spinach)- you can use frozen veg but defrost beforehand. I like using frozen spinach for these.
  • 1 tbsp rice flour
  • Juice of 1 lemon or lime
  • 1 handful of coriander or 2 drops of doTERRA coriander essential oil
  • Black pepper or 1 drop of doTerra black pepper essential oil
  • Coconut oil for cooking

 

  1. Place all of the ingredients (except coconut oil) in a big mixing bowl and stir until everything is mixed together and there are no lumps of flour or unmixed egg.
  2. Melt the coconut oil in a frying pan on a medium heat.
  3. When the coconut oil is hot enough, using a tablespoon, place 1 spoon of the mixture in the pan. Repeat this until the pan is full. 
  4. Cook for a couple of minutes then flip to cook on the other side.
  5. After a couple of minutes the fritters should be cooked so place on a serving dish. If you have more mixture, repeat this process until it has all gone. 
  6. If you want to keep the fritters warm you can put the oven on low (about 80-100 degrees) or you can save them and eat them cold (great for a pack lunch!).
  7. Serve with a massive side salad and enjoy! ☺

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Peanut Butter Cookies

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Peanut Butter Cookies

  • 2 eggs
  • 2 tablespoons coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp honey
  • 1/2 cup natural peanut butter (I use Biona)
  • 1/4 cup arrowroot powder
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon baking soda

 

  1. Preheat the oven to 180 degrees and line a baking sheet with greaseproof paper.
  2. Add all the ingredients into a food processor and mix until smooth. If the mixture gets stuck to the sides, scrape them down and mix again.
  3. Using a tablespoon, drop a spoonful of the mixture on the baking sheet and press down with the back of the spoon to even out and to make it thinner (can leave it thick if you prefer). Repeat until all the mixture is gone.
  4. Bake for 15-20min until golden brown and cool of a wire rack.

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Almond and sweet potato bread

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Almond and sweet potato bread

400g of sweet potato, steamed (you can peel them if you want but I just washed them)

50g coconut oil

1 pinch Himalayan salt

4 eggs

1 tsp baking powder

300g ground almonds

(3 tablespoon raw cacao or cocoa powder to turn it into a chocolate cake!)

 

Pre-heat the oven to 160 degrees and line a loaf tin with grease proof paper. 

Place all the ingredients in a food processor and process until smooth.

Spoon the mixture into the tin and bake for 45-60min.

Leave to cool.

Enjoy as a bread or as a yummy, slightly sweet snack ☺

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