Images

Blackcurrant ‘nice cream’ (gluten and dairy free)

image

2 ingredients: blackcurrants and ripe bananas

Last years crop of blackcurrants are still in the freezer and my blackcurrant bushes are laden with ripening fruit. So operation empty the freezer is taking place!

This dish is a great way to use up the pitiful looking bananas that look at the bottom of the fruitbowl – turning brown.

Method:

Put some frozen blackcurrants in to a blender (needs strong blades) / or food processor.I rinse the blackcurrants to remove any excess ice.

Add 1 or 2 bananas (some people add frozen bananas at this point – I prefer to mix everything and the pop in the freezer for a couple of hours ahead of serving)

20160618_154851

Pulse until blackcurrants are broken down – I use the ‘ice setting’ on my blender

Then I switch the settings to ‘desert’ and blend until all the banana is incorporated.

 

I then spoon it into a plastic container and pop it in the freezer.

Maca and kefir smoothie

20160618_192629Exactly what it says … glass of homemade kefir with a large desertspoon of maca powder added. I topped mine with flaked coconut pieces.

My hubby prefers to have the kefir mixed with a ‘dollop’ of Greek yoghurt – not quite as strong a flavour – before I add other ingredients.

Chestnut and coconut flour pancakes

image

Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!

Ingredients:

1/4 cup coconut milk                                    1 tsp apple cider vinegar

1/4 cup coconut flour                                    1 1/2 tsp bicarbonate of soda

3/4 cup chestnut flour

4 eggs (seems a lot but tried with 3 and the pancakes were very dense)

Method:

Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.

To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.

Vegetable bake

imageIngredients:

1/2 butternut squash de seeded and cut in to cubes

1 red onion sliced in to large chunks

1 yellow pepper de seeded and cut in to large pieces

Broccoli and / or cauliflower

Coconut oil

Butter

Milk

Gluten free plain flour

Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top

Method:

Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.

I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.

Lemon and rosemary infused quinoa stuffed peppers

image

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.

 

Ginger and pecan biscuits (Gf)

image

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.