Category Archives: Recipes

Gluten-free granola

In an attempt to make up for some of the excesses that I put my body through over the festive season I took on FebFast like a woman possessed. As well as excluding alcohol, milk, cheese, refined sugar and caffeine from my diet, I also decided to go gluten free! Yikes! It was tough to start with but I got into it after a few days and the only thing I really craved throughout was coffee…

gluten free, gluten-free, granola, breakfast, berries

Gluten-free granola with berries

It was during this time that I really realised the importance of a good breakfast. My breakfast of choice for FebFast was homemade gluten-free granola with natural yogurt, bananas and fresh berries. Not being a coeliac I did include gluten-free oats in my granola as I wasn’t concerned about contamination, though the oats I bought were labelled ‘gluten free, uncontaminated’.

I’ve never made my own granola or muesli before so this was a first for me – I looked at a few recipes online to get some ideas and then took on the challenge. It turned out to be so delicious that I’ve just made another batch. I am a bit concerned about what I’m going to do once summer’s really over and I can’t get fresh berries any longer…

gluten free, gluten-free, granola, breakfast

Gluten-free granola

Gluten-free granola
Ingredients
3 cups gluten-free oats
1 cup puffed rice
1 cup puffed quinoa
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup linseeds
1 cup chopped almonds
1 cup sultanas
1 cup dried cranberries
1/3 cup peanut butter (pure)
¾ cup coconut oil (melted)
80 mL agave nectar
Coconut flakes

Directions
1. Preheat the oven to 160 Celsius.
2. Line two large baking sheets with paper.
3. Combine all the dry ingredients (not the coconut flakes) in a large mixing bowl.
4. Combine the coconut oil, peanut butter and agave nectar in a small pan and whisk until smooth. You can add a couple of pinches of salt if you like.
5. Pour the liquid mixture over the dry mixture and combine to coat.
6. Spread the mixture out on the baking trays and place in the oven.
7. Bake for 20 minutes stirring once after 10 minutes.
8. After 20 minutes stir through the coconut flakes and bake for another 10 minutes (it may take less time depending on your oven just make sure that the coconut flakes don’t burn).
9. Remove the trays from the oven and allow the granola to cool before storing in an airtight container.
10. Eat with banana, strawberries, blueberries, raspberries and natural yogurt!


Quinoa & black bean salad

I discovered a delicious and healthy summer salad that’s full of protein and really easy to make. Mexican food seems to be the new big thing in Sydney at the moment, so I thought I’d get on the bandwagon with this Mexican-inspired salad.

As I’ve previously mentioned I tend not to measure ingredients unless I’m following a complicated recipe, so if you try this just go with your own instinct.

quinoa, mexican, salad

Mexican style quinoa & black bean salad

Salad

Quinoa (cooked as per packet instructions) – I’ve used white quinoa here but I prefer the red variety

Black beans/Kidney beans

Cucumber

Red capsicum/pepper

Tomatoes

Avocado

Coriander

 

Dressing

Olive oil

Lime juice

Garlic crushed

Chipotle chilli finely chopped/Cayenne pepper

Salt and pepper

Caster sugar – just a pinch

 

All you have to get this on the plate is combine the salad ingredients in a big bowl, mix the dressing and pour over the salad. To add a bit of crunch to this dish I serve it with corn chips.

 

 


Kale and mushroom pasta bake

In my quest to find how to make kale a part of a main meal and not just sauté it and have it as a side dish, I came across a very tasty sounding recipe from Fig & Cherry.

Crunch crust kale pasta bake – a vegan recipe that I thought I could adapt to my tastes. I’ve only listed my adaptations below as I have pretty much followed the original recipe, which can be found here.

  • As well as kale I also included mushrooms and some crushed garlic. I cooked them all together with olive oil.
  • Substituted soy milk with light milk
  • To the original topping of breadcrumbs, lemon rind and parsley, I added Gruyere cheese (yum).
  • Finishing it off with a sprinkling of paprika before baking.

I’ll definitely be making this again as it’s delicious (I even have leftovers for tomorrow). 🙂