Curried chickpea patties
This is a high protein, vegetarian snack or meal which is also gluten free.
The coconut flour and chickpeas are high in fibre and the curry spices add flavour as well as being great for digestion and reducing inflammation. The coriander is a wonderful cleanser and the egg and yoghurt pump up the protein. It’s a great one to make ahead as a go to in the fridge when hunger strikes.
1 can Chickpeas
2 tbs Yoghurt
1 tbs Curry powder
1 cup Fresh coriander
1/2 tsp Salt
2 tbs Plain gluten free flour
3 tbs Coconut flour
1 Shallot chopped
Process chickpeas in the blender until mashed.
Add yoghurt, curry powder, salt, coriander leaves, shallot and egg and blitz for a few seconds until combined.
Remove mixture from the blender and add flours to thicken.
Take heaped tablespoonfuls and form patties with your hands.
Set aside in fridge to harden.
Heat a fry pan with a little drizzle olive oil. Add the patties and cook for a few minutes until base is browned.
Gently flip and cook the other side.
Enjoy on their own or with salad or as burgers.
These healthy jellies are a great alternative to regular jelly.
The secret setting agent is agar agar which is seaweed and therefore a plant based alternative for gelatine.
It doesn’t have the same rubbery texture, it is a little firmer which has its benefits when trying to cut them into shapes and pick up with fingers.
Here’s the ingredients.
4 tbs Agar agar strands
1 1/2cups Apple juice
1/2 cup water
2 tbs xylitol
2 tbs Açai berry powder
Pour the apple juice and water into a saucepan and begin to heat.
Add the agar strands and xylitol and stir until dissolved.
Once dissolved. Take off the heat and add the açai powder. Stir until combined.
Pour the saucepan contents into a heatproof (Pyrex etc ) dish to set.
When cooled slightly, transfer to fridge to harden.
When set it will be quite firm to touch.
Use a star shaped cookie cutter to cut out your stars.
Store in the fridge in an airtight container.
Nb- you can add sliced strawberries to the jelly too.
1 Kiwi fruit
½ cup pineapple
¼ cup water
Remove the skin from the kiwi fruit, pineapple and lemon and chop into chunks.
Use your blender to keep the fibre in this juice(as pictured) or a juicer for a more liquid juice.
Process and pour into iceblock molds.
Freeze and enjoy.
Sweet Pepita Bliss Balls
Pumpkin seeds or Pepitas are a great ingredient for a bliss ball base when you want to go nut free. They are also rich in zinc, magnesium and essential fatty acids and this recipe with it’s natural sweetness will have your little ones loving them.
¾ cup Pepitas
¾ cup Dates
Shredded Coconut (to coat)
2 bs Coconut oil
1 tsp Rice Malt Syrup or Honey
½ tsp Cinnamon powder
½ tsp Ginger Powder
Gently melt the coconut on low heat in a saucepan and add the dates to soften for a few minutes. Remove from the heat and add your syrup/honey and cinnamon and ginger powder.
In a food processor, blitz the pepitas until they are ground into almost powder.
Add the Pepitas to the date mix and combine.
Take spoonfuls of mixture and roll with your hands into bite sized balls.
Coat with coconut until lightly covered.
Keep in the fridge for snack time.
To learn more about the fascinating Fuji Fruit and find more recipes: http://dragonflynt.com.au/wp/2014/05/fuji-fruitpersimmon-salad/
2 Fuji Fruit
2 cups Gluten Free Self Raising Flour
1 ½ cups Plant based milk
Oil or butter for cooking
Combine the milk and eggs in a bowl with a whisk. Mix well.
Sift the flour and combine with milk and eggs.
Heat a frying pan and add a small amount of oil or butter.
Pour some of the mixture to coat the bottom and cook until some bubbles appear. Turn over your pancake and cook for another minute until cooked.
Put your pancake on a plate and repeat until all the mixture is gone.
Whilst waiting for your pancake to cook, remove your fuji fruit’s skin and stem and process in a blender until jam like.
Slice a banana for garnish.
Serve your pancakes with a generous amount of fuji fruit puree and top with banana.
This smoothie is simply delicious. If you haven’t tried Fuji fruit before, this is a wonderful introduction to this fruit. It may look like a tomato but its surprisingly super sweet flesh will have you looking forward to seeing them come into season each year.
1 Ripe Fuji Fruit
½ tsp Ginger powder
½ tsp in Cinnamon powder
½ cup Plant based milk (I used soy)
Chop the top of the fuji fruit to remove the leafy end.
Use a spoon to scoop the flesh out and chop into rough pieces and put into the blender.
(If your fruit is too firm you can peel the skin off with a peeler)
Peel and chop your banana and add to the blender.
Pour in your milk and add the spices.
Turn on your blender until all ingredients are processed and combined.
Pour into a glass and drink immediately.
- Cannellini beans 1 can (drained)
- Kidney beans 1 can (drained)
- 1 cup grated carrot
- 1 cup onion diced finely
- 1 cup green beans diced
- 1 cup of zucchini grated
- 3/4 cup gluten free flour
- 2 tbs olive oil
- Grated cheddar cheese
- Salt and Pepper to taste
- 1 can chunky crushed tomato
- 1 cup each of finely diced celery & capsicum
- Salt, Pepper and sugar to taste.
- 2 cloves crushed garlic
- 2 tbs tomato paste
Put cannellini and kidney beans in bowl and mash roughly. Add all other ingredients in and mix thoroughly. Grease a baking dish with oil. Put one layer of bean mixture then sprinkle with cheese and add another bean layer then repeat process. Finish with cheese layer on top and bake in a moderate oven for 30minutes..
Heat oil in saucepan, saute garlic, celery and capsicum until softened. Stir in tomato paste and add crushed tomato. Season with salt pepper and sugar and bring to boil for 5 minutes then turn to simmer for 5 more minutes. If sauce is too thin, thicken with cornflour. Serve with sauce on top of bean bake.with a side salad or green vegetables etc