Gluten-free Archives - Page 7 of 12

Green, Glam & Gourmande

I don’t talk about my “day job” that much on here, but if you’ve been around these parts a little while, you might have picked up that I have a background in modern languages and am currently finishing a master’s in translation and editing.

It’s not that often that my two loves- cooking and languages- cross paths, but recently they did just that!

Green, Glam & Gourmande is a beautiful new French cookbook by Rebecca Leffler. Rebecca is actually American-born but came to study in Paris, fell in love with the place and ended up staying for 9 years!

The book is certainly appropriately named- all the recipes are ultra healthy (free from all animal products and gluten), and though they’re elegant and often rather elaborate-looking, they’re all very accessible. I feel like this book was made for me! There honestly isn’t one recipe I don’t want to try!

Here’s what I’ve made so far:

“Le granola green, glam & gourmand”. Utterly delicious. I don’t know why I don’t make granola more often. That’s going to have to change now I’ve got this recipe in my hands. It’s so quick to put together. This one has the perfect balance of sweet/salt/vanilla/spice/crunch & chew (in my eyes at least)! I liked it served with coconut yoghurt (as pictured), drowned in homemade almond milk or as a smoothie topper. [See below for the recipe]

“Millet Magnifique”. A lovely light spring/summer lunch. You know I’m a little bit infatuated with millet right now so this recipe jumped out at me. The seasonings are simple but those fresh and crunchy vegetables and toothsome grains don’t need much adornment.

“Pizzas sur pâte de socca” (Socca Crust Pizzas). There are a couple of pizza options listed in the book but I went for the classic Pizza Margherita. I talked about socca in my All About Chickpea Flour post and it works wonderfully as a gluten-free pizza crust. I didn’t think it were possible to get excited about tomato sauce but this recipe is beyond incredible! It doesn’t require any cooking either just a whiz in the blender. Finished with the “veggie cheese au miso” (which I made with pine nuts), and fresh basil, this dinner couldn’t have gotten any better.

The latest recipe I’ve made was these cute “Muffins aux fraises et noisettes”(Strawberry-Hazelnut Muffins). I don’t have a whole lot of experience with gluten-free baking but was mighty impressed with how these turned out. Given their most, tender crumb, I’m pretty sure nobody would guess that there’s no wheat in them. The chopped strawberries created little jammy pockets which I loved.

The book is organized by season, useful in helping me narrow down what to make! Beyond recipes, the book is dotted with tips on living a healthy, “green” lifestyle”, including instructions for making your own natural beauty products and illustrated yoga poses. The writing is brilliant too. Rebecca never fails to make me chuckle, both with her witty comments and puns in the book and her amusing hashtagging on instagram!

By now you might be thinking, “I want this book but I don’t speak French!”. Do not fear! A US version is underway right this minute, and, what’s more, it features some additional recipes!

In the meantime, Rebecca has kindly allowed me to share the granola recipe (translated) from the book:

"Green, Glam & Gourmand" Granola

Yield: 4-6 servings

Ingredients

200 g Rolled oats (OR buckwheat, quinoa or rice flakes for 100% GF)
50g Almonds
50g Raisins
60 g Coconut flakes
1/4 tsp Salt
4 Tbsp Maple syrup
4 Tbsp Melted coconut oil
1/2 tsp Cinnamon
1/2 tsp Vanilla powder
Optional, for an Omega 3 boost
30g Ground flaxseed

Instructions

Chop the almonds into slivers. Mix all the ingredients except the almonds and raisins in a large bowl.
Turn the contents of the bowl onto a baking sheet: cook at 100 C for 15 minutes, mix. Add the raisins and almonds. Continue too cook, stirring every 15 minutes, until as crispy as you like.*
* Mine took approx 1 1/2 hours to cook.
Serve with non-dairy milk of your choice or sprinkled on smoothies, yogurt or fruit salad.

http://www.coconutandberries.com/2014/06/04/green-glam-gourmande/

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[Disclosure: This book was given to me free for review purposes, but, as always, all opinions are my own]

Polenta Porridge with Apricot Compote & Sticky Pistachios

Polenta Porridge with Dried Apricot Compote & Sticky Pistachios

I recently discovered Google Analytics. My blogger friends will likely know all about it but for anyone who doesn’t, it’s basically a way to track how people find and use your site: It gives you details of search engine terms used and which sites people are coming to you from, page views and user demographics which cover age, gender (I’m not sure how Google knows that info..), location, etc.

It’s pretty fun, though some of the facts aren’t exactly surprising. It turns out that the top places Coconut and Berries readers are coming from are California, New York and Texas in the US and London, Bristol and Brighton in the UK. I’m pretty sure those are the world’s most vegan cities…

Well, while I’m sussing out my readership…I’m guessing a large percentage of you are porridge eaters (or “oatmeal” eaters might be more accurate)? Am I right…? Not that I’m trying to put you all in a box, and besides, being a porridge eater is certainly a good thing in my book!

I eat porridge all year round, winter or summer. But as you know, I do like some variety in my life, so I don’t eat it every day, nor do I make it the same every time.

There’s been a bit of a buckwheat porridge craze going around but I can’t say I’ve really got into it. Blended buckwheat is just a little too earthy tasting for me. This polenta porridge though, I’m absolutely loving!

It’s thick, creamy and mild-tasting, and the best part is that it only takes 5 minutes to cook. That’s even quicker than oats.

Back to my favourite Middle-Eastern flavours, I topped it with an easy dried apricot compote, sticky pistachios and a sprinkling of cinnamon.

You won’t need all the compote for this recipe but it’s worth making the full batch as it’s delicious with plain non-dairy yogurt or ice cream, as a pancake or waffle topper or spread on oatcakes or toast.

Polenta Porridge with Apricot Compote & Sticky Pistachios

Yield: 2 portions

Polenta Porridge with Apricot Compote & Sticky Pistachios

Ingredients

Dried Apricot Compote:

1 C Dried Apricots/ approx 25 (unsulphured preferably), roughly chopped
1 Orange
2/3 C Boiling water

Polenta Porridge:

1-1/2 C Almond milk
Pinch of salt
1 Tbsp Maple Syrup
1/2 C Polenta
1/2 tsp Vanilla extract
Small handful of pistachios
1 tsp Maple syrup
Cinnamon

Instructions

Place the chopped apricots in a heatproof bowl, add the zest of 1 orange and cover with boiling water.
Leave to sit for 5 minutes then pour into a blender and blend until fairly smooth, leaving some chunky bits for texture. Set aside.
Combine the almond milk, salt and maple syrup in a pan and bring to the boil. Once almost boiling (it will start to foam on the surface) lower the heat right down and add the polenta.
Cook for approx 5 minutes, whisking all the time to avoid lumps, until very thick.
Remove from heat and stir through the vanilla.
Divide between 2 bowls.
While the polenta is cooking, toast the pistachios in a pan over medium-high heat for 5 minutes. Add a splash of maple syrup and remove from heat.
Top the porridge with a generous dollop of compote and a smattering of sticky pistachios and sprinkle with cinnamon.

Notes

Adapted from Jamie Oliver's couscous porridge.

http://www.coconutandberries.com/2014/05/18/polenta-porridge-apricot-compote-sticky-pistachios/

So tell me, where are you from? And are you a porridge-eater?!

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Coconut Pancakes with Berries & Coconut Cream

Apologies if you were trying to get onto the blog earlier today and couldn’t,.I’ve been having some server issues. It looks as though they’re resolved for now though. Fingers crossed!

This recipe has been a long time coming. I’ve always thought it a little odd that people ask me why my blog is called “Coconut and Berries”- I mean, obviously they’re my favourite foods! But taking a closer look at my archives I was horrified to see a serious lack of both coconut and berry recipes!

This needed rectifying pronto!

I decided my “signature” recipe ought to be pancakes since, besides coconut and berries, pancakes are up high on my list of favourite foods- you only have to follow me on instagram to know that.

It’s been a long, hard winter without fresh berries, but they’re finally coming back into season so I felt I could splurge a little and get myself a nice selection. I just can’t pick a favourite. These pancakes are lovely and moist so I decided to just top them with the fruit rather than mixing it into the batter which might make the pancakes a little wet.

Don’t they look pretty? But there was still something missing. To take these over the top, I added a dollop of slightly-sweetened coconut cream. More coconut is always better in my opinion.

Coconut Pancakes (Vegan & Gluten-free)

2014-05-12 13:47:02

Serves 2

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Ingredients

1 Tbsp Ground flax
1/2 Banana, mashed well (1/4 C mashed)
3/4 C Coconut milk (The carton kind OR the remainder of a can once cream has been removed)
1/2 tsp Vanilla extract
1 Tbsp Coconut nectar OR your preferred liquid sweetener (optional)
1/2 C Almond flour/ Ground almonds
1/2 C Oat flour (I grind my own)
2 Tbsp Brown rice flour
1/4 C Shredded coconut
1 1/2 tsp Baking powder
1 1/2 tsp Arrowroot
Pinch of salt

To serve

Coconut Whipped Cream
Fresh Berries
Maple Syrup

Instructions

Prepare the coconut cream in advance and keep refrigerated until ready to serve.
In a medium bowl, whisk together the ground flax, mashed banana, coconut milk, vanilla and sweetener (if using).
In a large bowl, stir together all the dry ingredients- almond flour through to salt.
Add wet ingredients to dry and stir gently, just until combined. The mixture will be thick.
Heat a pan over medium heat, allowing it a few minutes to get evenly hot. Lightly oil with coconut oil then scoop batter in 1/4 C increments (I like to use an ice cream scoop for evenly shaped pancakes) and smooth with a spatula to flatten slightly.
Cook for approx 3 minutes on one side, flip carefully and cook for a further 2 minutes on the other side.
Repeat until batter is used up. You may need to add a little more milk to the batter if it thickens up a lot while you're cooking.
Serve warm with fresh berries and coconut cream!

Notes

It might look like a long list of ingredients but they're all there for a reason so please try to avoid substitutions!

Coconut and Berries http://www.coconutandberries.com/

I hope you give this recipe a try- these coconut pancakes are certainly my idea of a perfect breakfast.

What are your signature ingredients? A few more of mine are lentils, tahini, broccoli and chickpeas! All pretty basic but they find their way into so many of my meals.

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Little Lemon Pots

I know I talk about the weather all the time but you’ll have to forgive me that. I’m British after all, it’s what we do.

Besides, this weekend’s been rather exceptional so I can’t help but mention it. Glorious sunshine, blue skies and up to 16C! It’s been so lovely wandering around town seeing everyone with smiles on their faces and the park packed with people making the most of it. Bliss!

I’m done with weather talk now but this recipe really is just right for springtime…

I was thinking about the desserts my Mum made when I was growing up and which my brothers and I liked best. We each had our favourites: There was the dark and sinful Chocolate “I Dare you”, the gooey Honeycomb Pudding (my favourite), and the elegant Baked Lemon Tart. These were reserved for Sunday family lunches or special occasions.

These little lemon pots weren’t one of our Sunday lunch desserts but something my Mum would make for dinner parties as a simple but always popular option. There’d usually be a couple of desserts for these parties which meant occasionally the odd lemon pot or two was left over for my brothers and I to enjoy the next day! The original recipe wasn’t vegan in the slightest, calling for mascarpone and several eggs I seem to remember, but my vegan version has all the same appeal- light and lemony with just enough sweetness and richness.

I used silken tofu for the base as it works wonderfully for light creams and mousses and is a nice alternative to heavier nut-based desserts. I played around to get, what I think, is just the right balance of sweet/tart, but feel free to adjust according to preference.

Little Lemon Pots

Yield: 4 Servings

Little Lemon Pots

Ingredients

1 350g/12.3oz pkg Silken tofu, drained
1/4 C Agave OR Coconut nectar
Zest of 1 lemon
5 Tbsp Lemon juice
1 tsp Vanilla extract
3-4 Tbsp Coconut butter
Pinch of turmeric (optional, for colour)

Instructions

Add the tofu, sweetener, lemon zest and juice and vanilla to your blender jar and blend until perfectly smooth.
Add the coconut butter and turmeric, if using, and blend again.
Divide between 4 ramekins and refrigerate for at least 2 hours before serving.
Serve with fresh berries.

http://www.coconutandberries.com/2014/03/08/little-lemon-pots/

What desserts were your childhood favourites?

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Roasted Roots & Lemony Bean Purée

We’re still hovering between winter and spring here and, as I said I would, I’m making the most of the seasonal vegetables before they disappear. I’ve been cooking like a mad thing lately but don’t have much to show for it. I’m testing for fellow blogger, Ricki Heller’s upcoming cookbook right now so a lot of my cooking energy hasn’t been directed to my own blog recipes. I’ve been sharing pictures of what I’ve been making on instagram so get over there and check out my profile if you’re interested in getting a cookbook preview! I’m having a lot of fun doing it.

In any case, I hope you like this simple recipe I’ve got for you today.

I so frequently make beany/lentil stews and serve them over, either a grain, sweet potato or mash. Just for a change, I thought I’d flip it and serve my chunky roasted roots over a smooth, bean purée. I really enjoyed it and look forward to trying more variations. I’m thinking a ratatouille over this lemony bean purée would be lovely come summer vegetables…I’ve got a couple more ideas but I might save those for blog recipes!

I kept it very basic and just went with a good mix of root vegetables- swede, carrots, parsnip, butternut squash and my beloved beetroot- and roasted them with olive oil, smashed garlic, salt and pepper. The smooth bean purée is infused with rosemary and a little zingy with the lemon zest and juice, a nice foil to the earthy vegetables.

Roasted Roots & Lemony Bean Purée

2014-03-05 14:36:59

Serves 4

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For the roasted roots

175g/6oz EACH peeled and diced small
Swede (rutabaga)
Parsnip
Carrot
Beetroot
Butternut Squash
1 Tbsp Olive oil
2-3 Cloves of garlic
Salt & pepper, to taste

For the bean purée

3 C Cooked white beans/2 Cans, drained and rinsed
1 C Vegetable broth
2 Sprigs of fresh rosemary
2 Tbsp Lemon juice
Zest of 1 lemon
1T Extra-virgin olive oil
Salt & pepper, to taste

Instructions

Preheat oven to 200C/400F
Toss the root vegetables with the oil and spread in a single layer in a large roasting dish. Squash the garlic with the flat of a knife and add to the roasting dish. Season with salt and pepper. Cook for 35-40 minutes, until vegetables are tender and beginning to brown at the edges.
Meanwhile, make the bean purée. In a medium saucepan, combine the beans, broth and whole sprigs of rosemary. Simmer on low for 10 minutes.
Remove the rosemary, drain but reserve the broth.
Return the beans to the pan and add the olive oil, lemon juice and zest. Blend with an immersion blender to a smooth purée. Add some of the reserved broth as necessary to reach your desired thickness. Season to taste.
Serve a large spoonful of the purée topped with the roasted roots and a sprinkle of parsley (optional)

Notes

If you are concerned about the beetroot "bleeding" and staining the other vegetables, roast it in a separate dish and add to the other vegetables just before serving.

Coconut and Berries http://www.coconutandberries.com/

I’m submitting this recipe to the weekly link-ups, Wellness Weekends and Healthy Vegan Fridays.

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