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Gluten Free Green Pea Muffins with Poppy and Mozzarella

Tuesday, April 09, 2013

A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.

300 g Dried shelled green peas
40 g Poppy seeds
1 tsp Dried curry leaves
1 tsp Sea salt
½ tsp White pepper powder
2 tsp Baking powder
500 ml Sparkling water
12 Mini buffalo Mozzarella

Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

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Gluten Free Coconut Bread

Thursday, April 04, 2013

This is a really delicious quick bread for those who are interested in dairy and gluten-free and low-carbohydrates diets. The bread is moist and light and easy to make. Serve with a drizzle of maple syrup or some homemade mango jam.

240 g Desicated coconut, unsweetened
1 tsp Baking powder
1 Vanilla bean
4 Small eggs, at room temperature
3 Egg whites
30 g Maple syrup

Grind the desicated coconut into flour-like consistency. Slice the vanilla bean in half lengthwise. Scrape the seeds with a spoon or pairing knife.
Line an 8x4-inch loaf pan with parchment paper. Preheat the oven to150C/300F.
Whisk together the coconut flour and baking powder. Beat the eggs, egg whites, vanilla seeds and maple syrup until light and fluffy. Fold in coconut mixture until well combined.
Bake the bread in the middle of hot oven for about 50 minutes until a toothpick inserted in center comes out clean.

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Sesame Tofu Salad with Ginger Vinaigrette

Monday, April 01, 2013

Sesame encrusted tofu slices are tossed together with arugula, Belgian endive, carrot, and strawberry wedges in a simple ginger infused vinaigrette. The salad is healthy, satisfying and packed with protein, thanks to a generous portion of tofu.

Salad	Ginger Vinaigrette
1 handful Arugula leaves 1 small head Belgian endive, separatred 1 Carrot, julienned 6 Fresh strawberries, cut into wedges 400 g Organic extra firm tofu, sliced Salt and black pepper 2 tbsp Spelt flour 1 Egg, lightly beaten 50 g Sesame seeds Oil for frying	10 g Fresh ginger, peeled and finely grated 3 tbsp White wine vinegar 3 tbsp Orange juice 1-2 tbsp Honey 5 tbsp Olive oil Salt and pepper

Cut the tofu into 8-10 slices. Season with salt and pepper, then coat with spelt flour, and dip with beaten egg, finally coat with sesame seeds. Heat the oil in a large pan untl hot. Lower the coated tofu slices into the hot oil and fry for 5-6 minutes until crisp and golden brown. Remove and drain on the kitchen paper.
Combine all the vinaigrette ingredients in a jar with a tight-fitting lid, and shake to combine.
Place the salad leaves, julienned carrot, sliced strawberries and tofu in a salad bowl. Drizzle in prepared vinaigrette. Gently toss all together. Divide the salad into two serving plates. Serve immediately.

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Carrot Rye Bread

Thursday, March 28, 2013

Prepared with a blend of bread and rye flours, honey flavoured carrot juice, freshly grated carrots and rye sourdough and multi-seeds have added more flavour and crunch to this healthy yeast bread that I adapted from Brot-Bernd Armbrust
©angiesrecipes . It is perfect for brunch or as an afternoon snack.

150 ml Water, boiling
50 g Flaxseed
50 g Sunflower seeds
50 g Pumpkin seeds
250 g Carrots, coarsely grated
350 ml Honey flavoured carrot juice
Salt and freshly ground black pepper
50 g Fresh yeast
75 g Rye sourdough, 100% hydration
350 g Bread flour
150 g Dark rye flour
10 g Salt

Place seeds in a bowl and pour in the boiling water. Leave the mixture aside for 2 hours until all the water has been absorbed.
Peel and roughly grate the carrots. Fill a pan with carrot juice, season with a pinch of salt and black pepper, then bring it to a boil. Add in grated carrots and bring it again to a boil. Remove from the heat and allow it to rest for 2 hours.
Strain out the grated carrots through a sieve over a bowl and reserve the juice. Heat up the carrot juice to about 38C/100F. Transfer to a large mixing bowl and dissolove fresh yeast and sourdough with the juice. Add in soaked seeds, bread flour, rye flour and salt. Stir at slow speed for 4 minutes, then increase the speed and mix for a 6 more minutes. At the last minute, stir in grated carrots. Cover with a kitchen towel and rest for 20 minutes at room temperaure.
Grease a large or two smaller loaf pans or line with parchment paper. Scrape the dough into the prepared pan. Cover and rest for another 20 minutes.
Fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Once the oven has reached the desired temperature, remove the water. Place the bread in the middle of the hot oven and lower the temperature to 210C/410F. Bake the bread for 40-45 minutes until golden brown.

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Berry Chia Pudding

Sunday, March 24, 2013

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

100 g Fresh strawberries, chopped
100 g Fresh blueberries
100 g Raspberries
60 ml Blood orange juice or water
10 Dried longan flesh or dates
3 tbsp Chia seeds
Maple syrup for drizzling, optional

Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled.

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Power Bites with Soya Flakes and Almonds

Wednesday, March 20, 2013

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

100 g Soya flakes
150 g Almonds, toasted
3 tbsp Golden flaxseed
2 tbsp Vanilla protein powder
100 g Raisins
4 tbsp Mango puree
Blanched almonds, chopped for coating
Dried coconut flakes for coating
Golden flaxseed for coating

Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

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Belgian Endive Salad with Blood Oranges and Goat Cheese

Saturday, March 16, 2013

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

12 Belgian endive leaves
2-3 Blood oranges, peeled and sectioned
60 g Creamy goat cheese
Thyme or rosemary leaves
Truffel oil
Sea salt
Freshly milled black pepper

Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper.