Gluten-free Archives - Page 2 of 12

Vegan Rhubarb & Ginger Muffins

I recently added an “All Recipes” page to the blog and putting it together gave me the opportunity to go through my archives and see what I’ve come up with in the nearly 2 years (!) I’ve been writing in this little space. The number of muffin recipes was pretty shocking - just 4 - especially for someone who’s always declared themselves more of a muffin eater than a cookie one.

The perfect opportunity to begin remedying that muffin shortage came up when I headed back to London after an Easter weekend at home, not only with a large dark chocolate egg but an armful of rhubarb from the garden!

Though there are a couple of months to wait before the garden is overflowing with vegetables again, along with the few swiss chard and spinach leaves I was excited to discover a load of rhubarb wrestling its way out of the “forcing pot” in search of sunlight. I think it’s the pinkest and prettiest rhubarb I’ve ever seen! It was just a shame I had to chop off the green leaves to get it into my bag…

I saved a little to make my favourite Stewed Rhubarb with Orange then chopped up the rest to go into some sweet, snack-size muffins - lovely with a cup of tea!

These are pretty simple and quite similar to my Strawberry & Rhubarb Polenta Cake (also vegan & gluten-free). They’re also very adaptable and don’t have to be Rhubarb & Ginger Muffins at all! If you don’t like ginger just skip it or try a little cinnamon, and if you don’t have rhubarb to hand then you can substitute other chopped fruit or berries.

Vegan Rhubarb & Ginger Muffins

Yield: 6-8 Muffins

Vegan Rhubarb & Ginger Muffins

Ingredients

1/2 C Almond flour
1/2 C Oat flour
2 Tbsp Potato OR Tapioca Starch
1 Tbsp Ground flax
1/3 C Coconut sugar
1/8 tsp Salt
1 tsp Baking powder
3/4-1 tsp Ground ginger
1/4 C Unsweetened apple purée OR 2 Tbsp oil + 2 Tbsp apple purée
1/2 tsp Vanilla extract
1/2 C (scant) Almond milk
1/2 tsp Apple cider vinegar
3/4 C (scant) Chopped rhubarb

Instructions

Preheat oven to 180C/350F and line a muffin tin with paper cases.
Whisk or sieve together all the dry ingredients in a large bowl.
In a medium bowl, whisk together the wet ingredients.
Add wet to dry and stir until well combined.
Fold in chopped rhubarb.
Fill paper cases 3/4 of the way full and bake for approx 22 minutes.
Leave to cool for 5 minutes in the tin then place on a cooling rack to cool fully.

Notes

* I grind my own oat flour in my high-powered Froothie blender

http://www.coconutandberries.com/2015/04/10/vegan-rhubarb-ginger-muffins/

Is anyone growing anything this year? I don’t have my own garden in London unfortunately but I’m growing some mushrooms with this snazzy kit!

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Greens 24/7 Review, Recipe & Giveaway

Hi folks, long time no speak! I started a new job this month with pretty crazy hours and unfortunately blogging has had to go on the backburner…

I’ve been trying to be ultra organised and do a lot of food prep at the weekends as I get home after 8pm most evenings during the week and am usually too tired and hungry to cook a meal entirely from scratch, let alone come up with creative recipes to share with my readers.

I’m making good use of my cookbook collection though and have been making a few new recipes a week.

Greens 24/7 is one of the latest additions to my collection and has been proving perfect for healthy, satisfying meals during these busy times. We all know that greens are incredibly good for us but despite knowing that it can still be hard to eat them as much as we should.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn’t a hardship for me but I know not everyone feels the same way. Author, Jessica Nadel of Cupcakes and Kale makes it easy for everyone to eat (and enjoy!) more greens and shows us how to incorporate them into all our meals – breakfast, lunch & dinner, as well as snacks and special occasion treats.

Hello Sunshine Smoothie

Though I eat a good quantity of green vegetables, what I struggle with is reaching for my old green favourites over and over again – broccoli (my no.1!), kale, avocado, etc. But variety is key when it comes to a healthy diet and Greens 24/7 has been pushing me to go beyond the familiar and cook with vegetables I don’t use often enough.

The “Green fact files” give us the lowdown on the most frequently used greens in the book, including what makes them so good for us, as well as top tips for preparation. You’ll also find a brief introduction to “The other greens” and “The other ingredients”, and a few “Typical day greens meal plans” in the front pages before the 100 recipes.

Chard, Coriander and Cashew “Cheese” Pizza

The recipes themselves are fantastic. I love that they manage to be fairly simple and not too time-consuming while still being creative and tasty. I’ve made quite a few already but have many more near the top of my “must try “list. The Chocolate Superfood Shake and Hello Sunshine Smoothie are both delicious. They’re supposed to serve 2 but I like a bigger breakfast so I drink both servings or have them as a snack or dessert. Next recipe to try from the Breakfast chapter is the Cinnamon-Courgette Waffles!

Shredded Rainbow Salad with Lemony Avocado Dressing

From the Soups and Salads chapter I made the Shredded Rainbow Salad which is filled with some of my favourite things – red cabbage, kale, edamame, avocado and carrots but the dressing fell a little short for me. I’ve got my eye on the White Bean and Three Green Soup and the Beetroot Greens, Pear and Maple Walnut Salad.

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus

The Green Main Meals chapter is probably my favourite – I want to make every single one of the recipes! These stuffed potatoes were a super filling and tasty meal. Broccoli & Swiss chard get a zingy gingery makeover which works wonderfully with the sweet potato and creamy homemade hummus – don’t forget the hot sauce!

My favourite recipe so far has been the Chard, Coriander and Cashew “Cheese” Pizza. I love making my own pizza at home and pesto-topped ones are a really nice change from the usual tomato-based versions. There are a few components here – the pesto, cashew cheese and vegetable toppings so it’s better for a weekend, especially if you like to make your own pizza dough like me. Definitely worth the effort.

Next to try from this chapter are the Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu and the Spinach and Mushroom Galette.

I’m yet to delve into the Green Sides and Small Bites and Green Cakes and Desserts chapters but it’s only a matter of time. Pesto Polenta Fries and Vanilla-Mint Cheesecake are calling to me.

The publishers have generously allowed me to share a recipe from the book with you all and give one copy away! Enter via the Rafflecopter widget below.

Hello Sunshine Smoothie

Ingredients

1 sweet apple (e.g. Gala, Fuji)
1 kiwi
½ English cucumber
½ banana
1 cup (35 g) Swiss chard leaves
1 cup (250 ml) coconut water
3–4 ice cubes

Instructions

1. Peel, core, and quarter the apple. Peel the kiwi.
2. Place all the ingredients in a blender and blend until smooth. Pour into glasses and serve immediately with a slice of kiwi to garnish.

Notes

Calories (per serving ) 103 Protein 1.1 g Total fat 0.4 g Saturated fat 0 g Carbohydrates 21.6 g Dietary fiber 4.1 g Sugars 17.6 g Vitamins A, B6, C

Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press.

http://www.coconutandberries.com/2015/01/31/greens-247-review-recipe-giveaway/

Other things to note:

- All recipes are vegan, many gluten-free and most with an easy gluten-free option.

- There are 2 versions of the book – UK and US. The UK version helpfully includes gram and millilitre measurements for those who aren’t used to cup measurements.

- Nutritional information is included for each recipe.

- In most recipes greens can be mixed and matched to adapt for availability and seasonality.

- About 50% of the recipes are accompanied by pictures.

a Rafflecopter giveaway

What’s your favourite green vegetable and way to prepare it?

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Moroccan Meat-less Balls with Pear & Tomato Sauce

Hi folks! Long time no speak! Hope you all had a wonderful Christmas and are feeling rested and ready for the new year.

I was busy busy busy working up until Christmas Eve so I definitely appreciated some time off. I didn’t actually do any cooking on Christmas Day as my brother & family hosted again this year and insisted on making a dish for me. They actually chose one of the recipes on my blog! That one’s good for any occasion so definitely give it a try if you haven’t already.

Today’s recipe is a nice change of pace from holiday fare and the endless desserts that seem to come at this time of year. It will ease you back into healthy eating nicely as well since it’s one of those meals that’s so rich and delicious you’d never guess it was good for you.

I adapted the meat-less balls from the lovely Dreena Burton’s recipe which I’ve made a few times as written and loved. They’re made from a combination of nuts, oats and vegetables and have a pretty darn authentic taste and texture, wonderful served in the traditional way with pasta and marinara sauce.

I decided to leave Italy behind with my variation and headed to the Middle East (yep, I’m predictable!)! With this chilly weather I’m unsurprisingly craving warming meals and the dose of fiery harissa does the job nicely. The rich sauce with chunks of melt-in-the-mouth pear, along with the fragrant spices, bring that sweet meets savoury quality I’m so fond of.

I loved this dish served over quinoa or couscous but any leftovers are also great stuffed in a pita with some salad and a dollop of herby non-dairy yogurt.

Moroccan Meat-less Balls with Pear & Tomato Sauce

Yield: 4-6 Servings

Moroccan Meat-less Balls with Pear & Tomato Sauce

Ingredients

Meat-less Balls:

2 Tbsp Oil, divided
1 Medium onion, diced
1 Stalk of celery, diced
3/4 tsp Salt
1 Clove of garlic, minced
1 Tbsp Harissa
1-1/2 tsp Smoked paprika
1/2 tsp Chili flakes
Pinch of cinnamon
1/2 tsp Molasses
1/2 Tbsp Balsamic Vinegar
1-1/2 C Walnuts
1 C Rolled Oats

Pear & Tomato Sauce:

1 Tbsp Oil
2 Cloves of garlic, minced
1/2 tsp Salt
1 Tbsp Harissa paste
1 tsp Smoked paprika
1 Cinnamon stick
1 Bay leaf
1 Tbsp Coconut sugar
1 x 400g/14oz Can of chopped tomatoes
1 C Water
2 Firm pears, peeled and cut into large wedges/chunks
1 Tbsp Lemon juice

Instructions

For the meat-less balls:

Ina large pan, sauté the onion and celery in 1 Tbsp oil for 5-8 minutes. Add the garlic and salt and cook, stirring, for a further minute. Add the harissa, smoked paprika, chili flakes and cinnamon and cook for a further minute.
Transfer mixture to a food processor along with the remaining ingredients and process until the mixture becomes crumbly. Scrape down the sides of the bowl and process again, just until the mixture becomes sticky.
Refrigerate for at least 1/2 hour and up to overnight. Take small spoonfuls of the mixture, and roll into compact balls (N.b. if the mixture is crumbly, add a dash of water).
Heat the remaining Tbsp of oil in a large pan, add the balls and fry for 5-7 minutes, turning to brown all sides.

For the sauce:

In a medium pot, sauté the garlic over low heat for 2 minutes. Add the salt, harissa and smoked paprika and stir well. Add the cinnamon stick, bay leaf, coconut sugar, tomatoes and water and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for approx 30 minutes, or until sauce has thickened nicely. Add the pears and cook for a further 10 minutes, until just tender.
Add the lemon and check for seasoning.
Serve the meat-less balls in the sauce or topped with the sauce.

http://www.coconutandberries.com/2014/12/28/moroccan-meat-less-balls-pear-tomato-sauce/

If you haven’t tried harissa yet I recommend picking up a jar – or making your own! It’s wonderful in soups and stews, spread on flatbread, stirred into hummus and more.

What foods and flavours are you craving right now?

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Sweet Eats for All: Review & Butternut Pots de Crème

There’s another vegan cookbook in town! 2014 really has been the year for us vegans. It’s amazing to see not only the huge quantity of vegan cookbooks on bookshelves but the incredible quality of them all.

Sweet Eats for All by Allyson Kramer is one of the latest and definitely not to be missed…especially if you’ve got a sweet tooth!

As a vegan myself, I know that oftentimes we get left out when it comes to dessert. Throw celiac disease or gluten intolerance into the picture and I can only imagine what it’s like. This book covers both bases, featuring 250 (yep! 250!) decadent dessert recipes that are free from gluten, dairy, eggs, and/or other animal products.

There’s a great introduction with advice on “Stocking a sweet pantry” and “Tools of the trade”. I particularly appreciated the comprehensive “Flours and starches” section, as, though I’m doing alright with gluten-free baking, it’s nice to get some expert advice on which flours are best for which purposes, which combine best, etc.

N.B. The recipes in this book don’t call for “all-purpose” gluten-free flour but have been developed with a small selection of individual flours, each chosen for their unique properties.

There are a good number of pictures throughout the book (not for every recipe, but remember there are 250!) and each recipe also has an icon designating whether it’s also soy-free, nut-free, corn-free, and/or bean-free so you can decipher right away whether a recipe is suitable.

Gingerbread Squares

I always like to try out a few recipes before discussing a book on here so that I can give a more complete review but gosh was it hard to decide where to begin with this one!

It’s a good thing ’tis the season for baking as the recipes are definitely on the indulgent side and perfect for a celebration. I’m more used to healthier sweets these days and found I was especially drawn to the large section on “Refined sugar-free treats”. Allyson remarks that you should have good results making any of the recipes without refined sugar though.

There are seven other sections to explore:

- Killer cakes and toppings

- Captivating cookies and bars

- Luscious pies, pastries, tarts and cheesecakes

- Fabulous frozen treats

- Tempting puddings, custards, jellies, and fruits

- Choice chocolates and dandy candies

Can you see how I had a hard time choosing?!

Sweet, Salty, and Soft Granola Bars

In the end, I settled on some of the quick recipes I could get away with making without a birthday or special occasion as an excuse to indulge. The Gingerbread squares are very easy, oil-free and low on sweeteners and, most importantly, just as rich and spicy as the traditional version. Perfect for this time of year!

The Sweet, Salty and Soft Granola Bars are amazing. These are definitely too sweet for me as a breakfast bar but they make a delicious snack or dessert. I love how chewy they are, and the balance between sweet and salty is spot on. ( I added cacao nibs for a little extra crunch)

Butternut Pots de Crème

My favourite of the three recipes I’ve tried so far was the Butternut Pots de Crème. You would never guess that the base of this rich chocolate dessert is a vegetable! I actually misread the ingredients and only used half the sugar listed in the recipe but still thought it was delicious!

The book publisher’s Da Capo Press, have kindly allowed me to share this recipe with my readers so you can give this one a try while you wait for your copies to arrive!

Butternut Pots de Crème

Yield: 2 Servings

Ingredients

2 C Cubed, roasted butternut squash
1/2 C Coconut sugar OR packed brown sugar
1/4 C Cocoa powder
1/4 C Sorghum flour
1 tsp Vanilla extract
1/2 tsp salt
Smoked salt for topping

Instructions

Preheat oven to 350F/180C and lightly grease two 4-inch ramekins.
Purée the squash in food processor until smooth. Add in the sugar, cocoa powder, sorghum flour, vanilla extract, and salt. Blend until all ingredients are well combined, scraping the sides as needed.
Spoon the mixture into the two ramekins and sprinkle smoked salt onto the custards. Bake for 45-50 minutes, or untl the sides of the pudding begin to pull away from the ramekins.
Serve hot for a softer pudding of serve chilled for a firm dessert. Store in an airtight container for up to 1 week in the refrigerator.

Notes

http://www.coconutandberries.com/2014/12/15/sweet-eats-review/

My copy is already stuffed with post-it notes as there are so many recipes I want to try. Just a few of the ones I’ve bookmarked are: Marbled Cake, Cherry Bombs, Florentines, Date Drop Cookies, Belgian Waffles, Mini Maple Donuts, Cranberry Faux-Gurt, Salted Espresso Truffles and Apple nachos…

The “look inside” feature on Amazon allows you to see the recipe index. Tell me which recipe you’d make first!

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Chocolate Dipped Lemon & Cranberry Shortbread

How is it December already?! These past couple of months have flown by and Christmas seems to have snuck up on me.

Christmas is definitely my favourite holiday. I love the excitement around the whole period, the decorations, the celebrations, the family time - and of course the food!

Kristy of Keepin’ It Kind is hosting her annual Cookie Swap Party again this year and today I’m over there sharing my recipe for Chocolate Dipped Lemon & Cranberry Shortbread.

These simple vegan and gluten-free shortbread are light and buttery with a crumbly melt-in-the-mouth texture that’s simply irresistible.

Head on over to Keepin’ it Kind for the recipe and let me know what you think!

P.S. There’s a Vitamix up for grabs too!

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest,Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.