Fresh rhubarb from the garden – sprinkled with light muscovado sugar and roasted until soft.
Buck wheat pancakes:
225 g buckwheat flour 1 large egg
1/4 tsp cinnamon
250 ml milk
Method:
Put the dry ingredients in to a bowl and make a well for the egg. Mix together and slowly add the milk and mix to create a smooth batter.
Cup full of quinoa washed thoroughly and cooked. Whilst hot squeeze juice of 1 lemon into it and add 2 cubes of rosemary frozen in olive oil – or a sprig of fresh rosemary. and a dash of olive oil. (I put any leftover fresh herbs in to ice-cube trays and cover with olive / coconut oil and then freeze)
Cut the peppers in half and deseed. Roast for about 10 minutes and then stuff with the quinoa mixture and put back in the oven to roast until the peppers are cooked.
I served this dish with cayenne and olive oil roasted sweet potato and butternut squash chunks (neither peeled) and a chunk of corn on the cob.
These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.
Preheat oven to 190c /Gas mark 5 Line a tray with lightly greased baking parchment
Ingredients:
100 g ground almonds 3 tbsps coconut oil
50 g pecans 1 tbsp honey
180 g brown rice flour 100 ml water
2 tbsps ground ginger
Method:
Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add a little more water).
Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.
So simple to coat and roast nuts yourself rather than buying them. This way you know exactly what has been used as ingredients. Place on a baking tray and drizzle with coconut oil. Sprinkle with seasoning of your choice – I used harissa and then roast for about 10 -15 mins at the top of a hot oven. Once golden brown, remove from the oven. I then sprinkle with a pinch of pink Himalayan salt.
Salad of rocket, radish, tomatoes and sharon fruit.
An afternoon of recipe testing resulted in these – passed the husband taste bud test!
Preheat the oven to 190c / Gas 5. Line a 20cm square brownie tin with baking paper
Ingredients:
115 g coconut oil 1/2 tsp salt
2 large eggs 1/2 tsp bicarbonate of soda
150 g light muscovado sugar 60 g coconut flour
40 g buckwheat flour
100 g dark chocolate 85% chopped in to small pieces
Method:
If the coconut oil is not melted, place over a pan of simmering water to melt it.Put all ingredients (except chocolate) in to a bowl and mix thoroughly. Add the chocolate and gently stir in. Pour the mixture in to the tin. Bake for 20-25 mins, until risen and firm around the edges. cut when cold – if stored in the fridge the coconut oil will set into a truffle type consistency.
Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂
Ingredients:
Preheat oven to 180c / gas mark 4. Makes about 16 biscuits.
Ingredients:
200 g gluten-free self-raising flour
150 g light muscovado sugar
150 g butter
2 eggs (1 if using non gf fl)
1 tbsp ground ginger
35 g stem ginger chopped in to small pieces
Method:
Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.
Perfect served with a cup of tea.
Such a delicious addition / focus of many a dish. I find the quickest and easiest way to cook it is to pan fry it – in coconut oil. Stir occasionally to ensure coated in the oil. It takes 5 – 10 mins on a high heat. 
Here are several different ways we eat it:
With butter sautéed button mushrooms – sprinkled with parmesan – starter or main.
Served with quail eggs and sprinkled with parmesan – a delicious combination of flavours. Perfect as a starter – 3 eggs and 5 stems or main dish.
Served with quail eggs, roasted salmon, tomatoes and a Greek yoghurt and chilli flake dip.
Cold in a salad – here with sprouted brown chick peas, tomatoes and mozzarella on a bed of watercress.
…and probably my favourite…
Served on gluten-free muffins with poached free range eggs and serves with a generous dollop of hollandaise sauce.
Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.
I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.
Ingredients:
Preheat oven to 180c / gas mark 4
Ingredients:
170 g gluten-free self-raising flour
150 g light muscovado sugar
170 g softened butter
4 eggs (3 if using non gf fl)
1 cup of blackcurrants – topped if desired – I don’t!
Method:
Mix all ingredients (except blackcurrants) together until smooth.
Fold in blackcurrants.
Put in 20cm square tin. Bake in centre of oven for about 30 mins
Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.
A simple one pan dish
Ingredients:
1 cup of quinoa well rinsed, cooked and drained
1 red onion – chopped
2 peppers – roughly chopped
Handful of kale
Tamari (soy sauce if not needing gf)
1 – 2 tsp Garam masala
Coconut oil
2 free range eggs per person
Method
In a large frying pan, saute the onions and peppers in coconut oil. Add Garam Masala and the kale. Cook until the veg is the desired crunch. Add the cooked quinoa and generous splash of Tamari. Once heated through, crack the eggs in to small wells and cook until desired consistency.
Jo's food bites. 