Tag Archives: gluten free

Gluten Free Fuji Fruit Pancakes

Fuji Fruit PancakesTo learn more about the fascinating Fuji Fruit and find more recipes:  http://dragonflynt.com.au/wp/2014/05/fuji-fruitpersimmon-salad/

Ingredients:

2 Fuji Fruit

1 Banana

2 cups Gluten Free Self Raising Flour

1 ½ cups Plant based milk

Oil or butter for cooking

2 eggs

Directions:

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.

Fruity Muffins


Fruit Muffins GFFruity muffins GF

These muffins are super easy and tasty.

I love the persimmon (fuiji fruit) to add moisture, sweetness and texture to these gluten free delights.

If you aren’t familiar with Fuji fruit then check out this previous blog on this amazing fruit.

Fuji Fruit/Persimmon Salad

Ingredients

2 cups self raising flour (gluten free)

2 eggs

Butter (or coconut oil)

¼ cups milk

1/4 cup coconut sugar

1 ripe persimmon (fuji fruit)

1 ripe banana

1 apple

¼ cup Sultanas

3 tbs Sunflower seeds

3 tbs Pumpkin seeds

Makes 12 cupcake sized muffins

 

Instructions

Preheat the oven to 180C

Line a muffin tin with patty cases.

Chop the apple into small cubes and set aside

Mash the banana in a bowl.

Add the soft butter or coconut oil, milk, sugar  and eggs and persimmon flesh.

Add the self raising flour and stir through well.

Add sultanas, sunflower seeds and pumpkin seeds and stir through.

Pour the muffin mix into patty cases and transfer to the oven to bake for 15-20min

 

 

 

Banana, Date Cookies

 

Banana date cookiesBanana, Date Cookies

If you are looking for a satisfying snack which happens to be dairy, egg and gluten free, this is the cookie for you.

Ingredients

1 banana

1 cup dates

1 cup sunflower seeds

1/3 cup tahini

5 tbs dried cranberries

4 tbs coconut flour

1/2 cup water

 

Method

Preheat the oven to 180C

Line a baking sheet with baking paper.

Process the sunflower seeds to chop them into smaller pieces but not completely to powder.

Pour into a mixing bowl and add coconut flour and mix though.

Combine the banana, dates, tahini and water in the food processer and blend.

Mix the wet ingredients with the dry in the mixing bowl.

Fold through the cranberries.

Take spoonfuls of the mix and roll into a ball and place on the baking sheet.

Flatten slightly as they will not spread out in the cooking process.

Transfer to the oven for for 12-15min.

Allow to cool and then enjoy.

They can be stored in a container for a few days.

 

Veggie Fritters

Veggie FrittersOne of my all time, quick fix savoury snacks.

These yummy fritters can be a great way to add protein in for lunch with a salad or an afternoon tea snack or even for a veggie burger.

Ingredients

1 carrot

2 zucchini

1 Corn on the cob (kernals)

2 Eggs

3 tbs cornflour

Salt and pepper

Coriander (dried)

Cumin (dried and ground)

Olive oil

Directions:

Grate the zucchini and carrot.

Remove the corn kernels from the cob.

Combine the egg, cornflour and seasonings in a bowl.

Add in the vegetables and mix well.

Heat a fry pan on high.

Add a little olive oil to shallow fry.

Take heaped tablespoonfuls of veggie mix and drop them into the pan. Let them cook until slightly browned then flip and brown on the other side. (Few minutes each side.)Remove and drain on paper towel.

 

Repeat until you use up all the mix. Drop the heat to medium /low if they are browning too quickly.

 

_AAA0480My son eating the subject of this blog before I could finish photographing it!

Passionfruit Tofu Cheesecake

passionfruit tofu cheesecake _AAA0454

Passionfruit Tofu Mini Cheesecake

Aloha! Just back from Hawaii and feeling inspired to use a popular Hawaiian fruit as the star ingredient in this week’s recipe.

Enter the Lilikoi or Passionfruit  as you may know it. Vitamin c and fibre are it’s nutritional virtues but it’s looks, taste and texture make it a perfect topping for this vegan cheesecake.

So we are using tofu from the soy bean as the substitute for cheese. It lends a similar consistency and is bland in taste so it takes up other flavours readily.

You may also notice that I have included sugar in this recipe. (unusual for me but in the case of this cheesecake without cheese I have found it more successful than other sugar substitutes. Feel free to try out your own sugar substitute and let me know.

For this recipe, I have also made them in individual ramekins to be cooked and eaten from the dish.

If you intend to remove them from the dish, I would suggest lining them first or using a springform pan. They can be a little fragile on the crust.

 

Ingredients

Filling

400g silken tofu

1/3 cup sugar

1 tbs tahini

2 tbs lemon juice

2 tbs cornflour

2 tbs soy or almond milk

Pinch of salt

Base

1 cup rice crumbs

¼ cup sugar

100g butter or coconut oil (for vegans)

Topping

Passion fruit Pulp

Instructions

1   Preheat the oven to 180C

2  Grease some Ramekins or individual cupcake moulds(silicone or cardboard)

3  Mix the base ingredients together. If the butter/coconut oil is hard, soften first.

4  Press a layer of mix firmly in to the bottom of each ramekin/mould. Bake in the oven for 10 minutes.

5  Meanwhile, blend the filling ingredients together until smooth.

6  Remove the baked bases from the oven and pour over the filling mix evenly into each.

7  Bake in the oven for 30 minutes.

8  Remove from the oven and cool slightly.

9  Pour the passion fruit pulp just before serving.

_AAA0454

Warming Winter Sweet Potato & Ginger Soup

Sweet potato soupSWEET POTATO SOUP

A beautiful warming winter soup. These simple ingredients come together to make a nutritious and delicious high fibre meal.

Ingredients

2 medium Sweet potato (orange coloured)

1 Onion

2 cloves Garlic

1 inch cube raw Ginger

2 cups Water

1 tbs coconut oil

1 tsp Salt

1 tbs Ground cumin

Pepper to taste

 

Crush the garlic and ginger to a rough paste in a mortar and pestle with the salt and cumin and set aside.

Chop the onion and sauté on the stove with the coconut oil until translucent. Add the garlic, ginger mix and heat until aromatic.

Add the water and bring to the boil.

Wash and Chop the sweet potato (leave the skins on) and add to the pot and simmer for 10 minutes until soft.

Remove from the heat and use a hand held blender to  puree.

Add the pepper to taste and serve.

Serves 2

Mango Salsa Salad

 

Mango Salsa SaladI love mango season with such an abundance of this beautiful fruit, I thought this mango salsa would be a perfect way to add some to a healthy summer lunch. With just a few simple ingredients this recipe makes a quick, easy, colourful and tasty meal.

A few words on behalf of Mangos –
They are high in beta carotene which is great news for your skin and immune system, it has an interesting antioxidant profile which can help prevent cell damage to eyes, bowel and skin and contains fibre which helps reduce cholesterol.

Ingredients

1 Mango

1 Red capsicum

1 Cucumber

10 Cherry Tomatos

Sprinkle of Sunflower Seeds (Toasted in cumin, chilli and salt) – Recipe also on the blog

Lime Juice for dressing

* Dice, slice, toss and serve.

Serves 2

Serve with boiled eggs

Banana Chocolate Ice blocks

banana and chocolate iceblocksBanana Chocolate Ice blocks

With only 3 ingredients and no added sugar this is a great healthy summer treat for the kids.

The raw cacao powder adds a great chocolate flavour and is full of great antioxidants. There is natural sweetness from the bananas and protein from the soy milk.

Ingredients

1 cup frozen banana

1 cup soy milk

3 tsp cacao powder

 

Blend all the ingredients together.

Pour into ice block molds and freeze._AAA0402 (2)

Vegetable Kebabs on the BBQ

Vegetable KebabsThese vegetable kebabs are one of my token favourite vegetarian meals to bring to a BBQ. Make sure you make extra because there won’t be any left. Tofu (from soy beans)  is one of those versatile foods that you can add to a stir fry, BBQ, soup, desserts, breakfasts (and the list goes on). It readily takes up flavours and is a high source of protein without the fat.

Vegetable Kebabs

Ingredients

1 pack Firm Tofu

2 large Zucchini

1 large Red Capsicum

Tamari

Olive oil (optional)

You will need wooden skewers and a star shaped cookie cutter

_AAA0437Prepare the tofu by chopping into 3x 3 cm cubes. Place in a bowl and splash over 2 tbs of tamari. Stir through until all sides of the tofu cube are covered and set aside.

Cut the zucchini into thick rounds. Use the cookie cutter to cut out the middle of the zucchini, leaving the outside circle in tact. Set aside the circles and the stars.

Chop the capsicum into chunks.

Thread a piece of tofu, followed by capsicum, zucchini, and repeat or make up your own pattern.

At this point, you can drizzle a little olive oil (optional) over the kebabs before they hit the BBQ.

Grill on the BBQ for a few minutes on each side until browned.

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Chilli & Lime Roasted Sunflower Seeds

Roasted sunflower seedsA great snack to keep in the cupboard. It is also good sprinkled over avocado on toast or added to salads or rice dishes.

Ingredients

1 cup Raw sunflower seeds

1 tsp Chilli powder  (or less if you don’t like it too hot.)

1 tbs Cumin powder

½ tbs Himalayan pink salt

2 tbs Lime juice

Preheat the oven to 150C

Line a baking sheet with baking paper

Pour the lime juice over the seeds in a bowl and mix to coat.

Add in the salt, and spices and mix well.

Spread the sunflower seeds out evenly  onto the baking sheet and roast in the oven for 30 minutes or until slightly browned.