Recipes

Gluten-Free Chocolate Brownies

Makes: 9 servings

Ingredients:

  • 100 g (1/2 cup) butter
  • 150 g (3/4 cup) caster sugar
  • 75 g (1/3 cup) dark brown sugar
  • 125 g (3/4 cup) dark chocolate chips
  • 1 tablespoon maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 125 g (3/4 cup) gluten-free oat flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  1. Preheat the oven to 350 F. Place the butter, caster sugar, brown sugar, chocolate and syrup in a pan and melt on low heat until smooth. Remove from heat and let cool for 5 minutes.

  2. In a small bowel, break the eggs and whisk them with the vanilla extract. Add the egg mix, flour, cocoa powder and baking powder to the chocolate mixture. Mix well.

  3. Line a 9×9 inch baking dish with parchment paper and pour the batter into it.

  4. Bake on middle rack in the oven for 20-25 minutes, until an inserted skewer comes out dry.

  5. Remove the baking dish from the oven and let cool for 30 minutes before slicing. Keep leftover brownies in a sealed container in the fridge or freezer.

Quinoa Edamame Bowl

Makes: 2 servings

Ingredients:

  • 1/2 cup dry quinoa
  • 1 cup frozen edamame
  • 2 boiled eggs, peeled and cut into half
  • 1/2 small cucumber, sliced
  • half stalk broccoli, boiled
  • 1 small tomato, cut into wedges
  • 1/2 carrot, sliced

Dressing: 2 tablespoons extra-virgin olive oil, 2 tablespoons tahini, 2 tablespoons cold water, 1 tablespoon lemon juice, 1 teaspoon mustard, 1 teaspoon honey, pinch of salt and ground pepper, to taste.

  1. Bring 1.5 cup cold water in a medium pot to a boil. Meanwhile, rinse the dry quinoa with cold water (in a sieve).

  2. Once the water is boiling, add the quinoa to the pot.

  3. Turn the heat down to keep the quinoa simmering. Close the pot with a lid and cook until all water is evaporated, about 15 minutes.

  4. With a fork, mix up the quinoa until fluffy.

  5. In another pot with little water, heat up the edamame beans until they boil. Then drain the beans and place on a deep plate.

  6. Add the other ingredients side by side.

  7. Make the dressing: mix all ingredients together. Drizzle over top of the bowl. Enjoy!

Gluten-Free Seeded Buckwheat Buns

Makes: 12 buns

Ingredients:

  • 1 tablespoon rapid dried yeast
  • 1 cup warm milk
  • 1.5 cup warm water
  • 30 g coarse psyllium husk
  • 1 1/3 cup buckwheat flour
  • 1 1/3 cup tapioca starch
  • 1 cup sorghum flour
  • 2 tsp salt
  • 1 tablespoon apple cider vinegar
  • 1 cup mixed chopped nuts and seeds

  • Line a baking sheet with parchment paper and spray lightly with oil.

  1. In a large cup, mix the yeast with 1 cup warm milk (160 F) and let stand for 10 minutes until it becomes bubbly.

     

  2. In a small bowl, mix the warm water with the psyllium husk and let stand.

     

  3. In a large bowl, add the flours, starch and salt. Then mix the yeast mixture, psyllium mixture and vinegar with a mixer or by hand, until it is smooth.

     

  4. Mix 3/4 cup of the nuts and seeds into the dough.

     

  5. Create 12 buns on the baking sheet. Cover the buns with a cloth and let them rise in a warm spot for 2 hours until doubled in size.

     

  6. Remove the cloth and brush the top of buns with egg. Sprinkle the remaining seeds on the buns.

     

  7. Place the buns in a preheated oven and bake at 450 F for 60 minutes, until a skewer inserted comes out clean. Let them cool down completely before slicing. Tip: I keep a bag of these buns in my freezer for sandwiches or hamburger bun options.

Lemony Garlic Chicken Carbonara Pasta

Makes: 4 servings

Ingredients:

Soon to come!

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Thai Basil Beef Lettuce Wraps

Makes: 4 servings

Ingredients:

Soon to come!

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Mango Rice Salad

Makes: 4 servings

Ingredients:

 

Soon to come!

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I will help you implement a nutritious gluten-free diet!

Smajlic
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