Gluten-free Archives - Page 8 of 12

Squash, Rosemary & Cashew Cheese Pancakes

It’s nearly Pancake Day! I’ve only just learnt that it’s not a worldwide celebration so maybe a little background is needed for those of you who don’t celebrate! Officially called Shrove Tuesday, Pancake Day is the last day before Lent. Since Lent is associated with fasting, Shrove Tuesday celebrations involve indulging in food that one sacrifices for the upcoming forty days. Pancakes were traditionally eaten because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season.

Well, my pancakes don’t actually contain any of those ingredients so perhaps you can eat them throughout Lent too!

I’m not actually religious but I do love pancakes so the day is really just an excuse for me to indulge in one of my favourite foods. Growing up, we always had “English pancakes”, which are thin and crêpe-like and usually topped with lemon juice and sugar and rolled up. I’ve got a tasty recipe for vegan crêpes on Coconut and Berries here. You can go all out and serve them with Date and Orange Compote and Cinnamon Ice Cream like I did or keep them more traditional.

Over time I’ve come to prefer the American-style pancake and am a big fan of a thick, fluffy stack with plenty of toppings for a weekend breakfast. You might like my Teff Pancakes with Caramelized Bananas.

I thought I’d try something a bit different this time and go savoury. These Squash, Rosemary & Cashew Cheese Pancakes would make a great brunch option, on Pancake Day or any day!

Chunks of sweet, roasted squash, earthy herbs and tangy cashew cheese, all in a soft gluten free pancake base. I topped them with extra cashew cheese, pumpkin seeds and caramelized onions for a real “Fat Tuesday” treat!

Squash, Rosemary & Cashew Cheese Pancakes

2014-03-02 08:09:06

Serves 4

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Ingredients

250g/9oz (approx) Peeled and cubed butternut squash
1/2 Tbsp Olive oil
1/2 C Brown rice flour
1/2 C Millet flour (I grind mine from whole millet grain in a spice grinder)
1/2 C Oat flour (I grind mine from rolled oats in a spice grinder)
1-1/2 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt
1/2 Tbsp Chopped fresh rosemary
1-1/4 C Non-dairy milk
1 tsp Apple cider vinegar
1 Tbsp Ground flax
3 Tbsp Water
1 recipe/100g/ 3.5 oz Baked cashew cheese (or your favourite nut cheese), crumbled.

Instructions

Preheat oven to 200C/400F. Toss cubed butternut with the oil and spread in a single layer in a roasting dish. Cook for 15-20 minutes, until tender.
In a large bowl, sift together flours, baking powder, baking soda and salt. Stir through chopped rosemary.
In a small bowl, whisk together non-dairy milk, vinegar, ground flax and water.
Add wet ingredients to dry and stir just to combine. Fold in the baked squash cubes.
Preheat a non-stick frying pan over medium heat. Wipe with a little olive oil.
Add ladle-fuls of the batter to the pan, making sure you get plenty of squash in each. Top with a few pieces of crumbled cashew cheese. Allow to cook undisturbed for a few minutes until dry around the edges. Flip and continue to cook for a further few minutes. Repeat until all batter is used up.
Serve warm with remaining cashew cheese, pumpkin seeds and caramelized onions or chutney.

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

Will you be celebrating Pancake Day? Or observing Lent?

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Italian Tempeh & Sweet Pepper Pasta

Pasta time! I’ve told you before how I rarely eat pasta. Not because I have anything against it but simply because it usually sounds a little boring to me and probably reminds me of my many many meals of plain pasta in my younger, much fussier days. In fact, I’m not sure I’ve eaten any since I posted my last pasta dish…though that was one I really enjoyed.

I’m not sure what encouraged me to get out the pasta again but tempeh was on sale at my local HFS and I couldn’t shake the idea of a hearty tempeh pasta sauce with Italian seasonings.

I’m still playing catch up on life at the moment so this easy, filling meal fit the bill perfectly. I didn’t pack this one too heavily with vegetables so I’m sure it would go down well with those less used to a plant-strong diet too…

Italian Tempeh & Sweet Pepper Pasta

Ingredients

1 Tbsp Olive oil
1 Medium onion, diced
1 Red pepper, diced
1 225g/8oz pkg Tempeh
1 Clove of garlic, minced
2 tsp Fennel Seeds
2 tsp Dried Oregano
1/2 tsp Chili Flakes (optional)
1/2 tsp Sage
1 1/2 Tbsp Tamari
1 Can Chopped tomatoes
1 C Vegetable broth OR water
1 Tbsp Coconut sugar
1 Tbsp Red wine vinegar
Approx 300g/10oz Pasta (I used Rizopia GF Brown Rice Penne)
Handful of basil for garnish.

Instructions

Heat the oil in large frying pan over medium heat. Add the onion and pepper and cook for 5 minutes, or until softened.
Crumble in the tempeh, leaving some larger pieces.
Add the garlic and herbs and continue to cook for another 5 or so minutes to allow the tempeh to brown slightly.
Add the tomatoes, vegetable broth or water and the coconut sugar. Turn down the heat and simmer for 10 minutes while you cook the pasta according to the package instructions.
Turn off the heat and add the red wine vinegar. Check for seasoning and stir through the cooked pasta.
Serve immediately, garnished with basil.

http://www.coconutandberries.com/2014/02/20/italian-tempeh-sweet-pepper-pasta/

Serve with something green for a balanced meal!

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Vegan Carrot Cake Smoothie

If you’re an email subscriber, I’m sorry you didn’t receive notification of my last two posts. As you can see, Coconut and Berries looks a little different and I’ve moved over to a self-hosted blog. It took some time for my subscribers to be transferred over but things should now be back to normal. Apologies again!

One of my friends swears by smoothies for dessert. I admit when she told me this I thought it a little strange and kind of a sad excuse for a real “pudding” (as we call dessert in my family). But…I’ve seen the error of my ways and am a convert to the dessert smoothie thanks to this new recipe. It tastes decadent but is super healthy (and very filling) so definitely acceptable for breakfast too.

I love, love, love carrot cake. I’m still on the lookout for the perfect healthy, vegan recipe and will be sure to share it when I find it. Meanwhile, this carrot cake smoothie is keeping me more than happy.

I thought I was taking the easy option with creating a smoothie recipe instead of an actual cake but this was surprisingly hard to get right. Sweetness levels, thickness, spices and satisfaction all have to be taken into account. After a few rounds of experimenting I think I’ve hit the nail on the head and hope you agree.

Vegan Carrot Cake Smoothie

2014-01-29 10:32:24

Serves 1

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Ingredients

1 Medium Carrot, washed and chopped (or grated if you're blender is not high-powered)
1C Almond milk
2T Rolled oats (GF if necessary)
1T Chia seeds
1t Maca powder
1/2t Vanilla extract
3/4t Cinnamon
1/2t Ground Ginger
Pinch of ground Cloves
Generous grating of Nutmeg
1T Liquid sweetener (I use yacon syrup and like the slightly molasses-ey flavour, but agave nectar or maple syrup are fine)
1 Scoop vegan vanilla protein Powder (I like Sunwarrior) OR 1 Frozen Banana
1/4C Ice

Instructions

Add all the ingredients, except the ice, to your blender jar and blend on high until completely smooth. Scrape down sides, check for sweetness, add ice and blend again. Pour into a large glass and enjoy!

Notes

- If you're using a frozen banana you may not need the ice.
- Like toppings on your smoothies? Crumbled coconut butter makes a wonderful "frosting"

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

If you’re like me and always keep carrots in the fridge then you too can be slurping on this in no time!

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

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Green Power Burgers

I hope you love green foods as much as me! The colour alone makes me happy but they’re of course full of good nutrients to make you feel good physically too. You don’t have to eat a leafy salad to get your greenery in if that’s not your cup of tea. Try my “Green Power Burgers”! Tasty and satisfying and made with only whole foods.

You won’t find the recipe here today but please pop over to Ricki Heller’s site where I’m guest posting. Ricki is one of my all-time favourite bloggers and recipe-developers so I’m particularly pleased to be sharing my recipe over there. I’d love your support and comments there! Thank you.

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Rustic Beetroot Galette

With Christmas and New Year madness all finished, I found myself with a few days of calm before heading back to university. Perfect for me to get back in the kitchen, or so I thought. Then we were met with rain, rain and nothing but. The dark skies meant there was no daylight for photo-taking which now discourages me from making anything fun as I always want to share successes on the blog.

Checking the forecast every hour (I’m a typical weather-obsessed Brit), a little sunshine spelled hope and I waited eagerly to seize those few short hours to snap some pics before the sky clouded over again.

Boy am I glad I did! I would have been upset not to be able to share this one with you as it’s definitely one of my favourites of the recipes I’ve featured on Coconut and Berries.

After the success of my Beetroot & Sweet Potato Salad with Baked Cashew Cheese I’ve been dreaming of pairing beetroot with a similarly creamy component but in a different form. I’ve always loved tarts and pies but am not so experienced with making crusts- though it is something I’d like to practice. A free-form tart or galette, intended to look “rustic”, suits my skills much better, and so that is what this became.

I was thrilled with how delicious the crust turned out . I used nutty buckwheat flour, flecked with rosemary and combined with coconut oil, and baked up it was oh so buttery and…just yum! This is definitely going to see many more fillings in the future.

My beetroot was roasted to bring out its natural sweetness and rounds laid on top of a creamy and tangy almond-based layer to make the perfect pie.

Rustic Beetroot Galette

Yield: 4-6 Servings

Ingredients

Buckwheat Crust:

1-1/2 C Buckwheat flour
1/2 tsp Salt
1 Tbsp Chopped fresh rosemary
1/2 C/8T Cold coconut oil
3-5 Tbsp Cold Water

Almond Filling:

3/4 C Ground Almonds/Almond Flour
2 Tbsp Lemon Juice
1/2 tsp Salt
Pepper
1/4 C Water
3-4 Medium Beetroot
1 tsp Olive Oil

Instructions

Roast the beetroot first. I use the tin-foil method- Scrub them clean, wrap loosely in tin foil and roast at 200C/400F for 45mins to 1 hour. Leave until cool enough to handle then peel away the skin using your fingers or a paper towel. The skin should peel away easily. Slice into rounds.
Blend all the ingredients for the almond filling until smooth. Set aside.
Make sure all your ingredients for the crust are cold. In a food processor combine buckwheat flour, salt and rosemary. Add the coconut oil in tablespoons and pulse to cut it in. Don’t over-process, a few larger pieces of coconut oil are fine. Add the water gradually and pulse until it comes together easily with your hands. Shape into a ball.
On a parchment lined baking sheet, roll out the dough into a large circle. Spread the almond filling over the crust, leaving a border of about 2 inches uncovered. Layer the beetroot rounds over the filling.
Gently fold in the edges of the crust. Don’t worry if it breaks a little, just patch up the cracks with your fingers- it is quite delicate. Drizzle a teaspoon of olive oil over the beetroot and bake the galette for 30-40 minutes until the crust is brown and crisp.
Leave to cool for 10 minutes before slicing.

http://www.coconutandberries.com/2014/01/05/rustic-beetroot-galette/