Homemade Hummus | Glutenfree & Vegan

Time

Prep:

10 minutes

Cooking:

45 minutes*

Soaking:

4+ hours*

Nutrition Information

Servings: 8

Calories per serving: 87 kcal

Calories per 100g: 176 kcal

Ingredients

250g cooked Chickpeas

1 Lemon (zest and juice)

3 tbsp Tahini (30ml)

1 tbsp Olive Oil (10ml)

5 tbsp Water (50ml)

2 cloves of Garlic

1/4 tsp Salt (or to taste)

Instructions

When using dried chickpeas

Soak the dried chickpeas in water for at least 4 hours or ideally overnight. Then boil them in unsalted water for 45 minutes or until fork tender.

If you’re using canned chickpeas skip this step.

Hummus Prep

Zest and juice the lemon, before finely mincing. the garlic. Combine everything except the chickpeas in a food processor (or a bowl), mixing until the liquids are just combined. Drain and rinse the chickpeas, then add them and process until you’ve reached your desired consistency**. If you don’t have a food processor, you can use a potato masher or a fork and a lot of elbow grease.

Serve

Serve on bread, as part of an antipasti platter or why not try it as a kind of pasta sauce.

Storage

Store for up to a week in an airtight container in the fridge.

Notes

*The cooking and soaking time only applies if you’re using dried chickpeas

**For a more smooth consistency, you may need to add some extra liquid, either in the form of water or oil

This is a basic hummus recipe, but feel free to flavour it however you like.

Also be aware that is quite tangy from the lemon and has a strong garlic flavour. If these are too strong for you, feel free to reduce the lemon and/or garlic by half.

Please note that this is a 10 minute recipe if you’re using canned chickpeas or happen to have cooked chickpeas already.

Peanut Porridge | Glutenfree

Time

Prep:

5 minutes

Cooking:

15 minutes

Nutrition Information

Servings: 1

Calories per serving: 490 kcal

Calories per 100g: 114 kcal

Ingredients

30g Oats

100ml Water

1 tbsp Peanut Butter

Cinnamon (to taste)

Toppings (optional)

100g Blueberries

1 Banana

3 tbsp high protein Yoghurt

1 tbsp dried berries / fruit

1 tbsp mixed seeds

Instructions

Add the oats, water, peanut butter and cinnamon to a small saucepan and bring to medium heat, letting it simmer until thickened to your desired consistency.

Serve

Pour the porridge into a bowl, then cut the banana into slices and use it and the other toppings to decorate your porridge.

Storage

Ideally eaten fresh, but leftovers can be stored in the fridge for up to 3 days.

Notes

I prefer to use peanut butter with 100% peanuts, but feel free to use what’s available to you.

In terms of toppings, feel free to use what you have or prefer. For the yoghurt can use dairy or non-dairy options.

Oats are naturally gluten free, but in processing can be contaminated with gluten, so if you need it make sure to get a certified version.

For a weight loss option or lighter meal, reduce the peanut butter to 1 tsp and/or use less oats or toppings.

For a weight gain option or a more substantial meal, use another tablespoon of peanut butter to top the porridge.

Braided Bread

Time

Prep:

25 minutes

Cooking:

50 minutes

Rest:

5+ Hours

Nutrition Information

Servings: 18

Calories per serving: 134 kcal

Calories per 100g: 269 kcal

Ingredients

500g Flour

300ml Milk

60g Butter

20g Fresh Yeast

2 tsp Salt

1 Egg

A little extra Milk

Instructions

Dough

Weigh out the flour in a large bowl and measure out the salt, making sure to mix this well with the flour. Measure and weight out the milk, butter and yeast. Add the yeast and a few spoonfuls of the milk into a small mug, mixing until the mixture becomes liquid. Meanwhile, on low heat, warm the rest of the milk and the butter in a small saucepan until the butter is just melted*. Make sure the milk and butter mixture is just slightly warm, as it could kill the yeast if it’s too hot. Mix together the warmed milk and butter mixture with the thinned out yeast until everything is disolved, before adding this into the bowl with the flour and salt. Begin to mix the wet ingredients into the dry with a fork and then continue with well-washed hands. If you find the mixture is too wet to handle, make sure all the ingrendients are mixed in and then let it rest covered for at least 30 minutes.

Knead the dough for at least 10 minutes, making sure that the dough is smooth and can be formed into a ball, covering again and letting it rest for at least 4 hours, or ideally overnight, in a warm place.

Braid

After the dough has rested, knock out the air and split it into 4 parts. Roll out the parts into quarry long strands and lay them onto a lined baking sheet. Braid them together by folding the outer left strand under the middle left, over the middle right and under the outer right strands. Continue the braid by folding what was the outer right strand under and over again until it becomes the outer left strand. Repeat this until the braid is complete and fold the ends under to make them even**. Let this rest for at least an hour.

Meanwhile, whisk together the egg and extra milk until they are smooth and lightly spread this onto the braid to help it brown.

Bake

Preheat the oven to 200 degrees celsius and place the baking sheet with the braid on the bottom rack for 20 minutes. Then reduce the temperature to 150 degrees celsius, move the baking sheet to a the middle rack and continue baking for 30 minutes, or until the bread has a crunchy bottom*** and the middle has baked through.

Serve

Enjoy with savoury or sweet toppings, some examples might be butter, hummus & scrambled eggs**** or chocolate spread.

Storage

Store for up to 5 days in a food safe plastic bag, bread bag or container on the counter. Slide as needed, this will allow the bread to keep for longer. Alternatively, freeze for up to 3 months, I recommend pre-slicing the bread in this case, as slides can then be defrosted as needed.

Notes

*Alternatively, melt the butter in a small saucepan over low heat, once its just melted, turn off the heat and add the milk, then it should have the right temperature.

**For a different braid, feel free to use 3 strands and braid as usual (alternating between folding the left and right strands over the middle), again making sure to fold under the ends.

I’ll be publishing a tutorial soon on how the dough should look at the different stages and braiding options.

***To test this, take the braid out of the oven, turn it over and knock lightly on the bottom, if it sounds hollow, it should be crunchy.

I personally baked my braid at 220 for 20 minutes and 180 for another 30, however found that this made the outside too crunchy, so the temperatures in the recipe are based on advice from a friend who’s experienced at baking this kind of bread.

****Why not use the leftover egg and milk mixture to make scrambled eggs as a topping for the bread.

I’m working on vegan and gluten free options.

Stovetop Granola with Walnuts & Cranberry | Glutenfree & Vegan

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 15

Calories per serving: 190 kcal

Calories per 100g: 467 kcal

Ingredients

150g Walnuts

100g Oats

50 Pumpkin Seeds

50 g Cranberries

50g Raisins

5 pitted Medjool Dates (120g)

75g Peanut Butter

1 tbsp Coconut oil

Instructions

Place the peanut butter and coconut oil in a food processor or bowl and in (another) bowl, soak the dates in hot water for about 5 minutes. Meanwhile measure out the rest of the dry ingredients into a separate large bowl, before placing the soaked dates in the food processor (or bowl with coconut oil and peanut butter) and mix until a smooth paste forms (alternatively mash it with the dates with a fork). If the mixture is too dry, add some of the water the dates had been soaking in.

Mix together the dry ingredients and the date paste until everything is coated evenly, before transferring the mixture to a large non-stick pan. Transfer this to the stove top and roast on low heat for about 20 minutes, or until golden brown, making sure to stir regularly, so the granola doesn’t burn. The granola might still feel quite soft, but it will become more crunchy as it cools.

Serve

Why not try this delicious granola with some fruit over yoghurt or with some milk.

Storage

Make sure to let the granola cool completely, before storing it for up to 2 weeks in an airtight container.

Notes

If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

I didn’t have coconut oil, so I used butter, which worked just as well, I’m sure margarine would work as well, if you want to keep the recipe vegan.

If you don’t have or like some of ingredients, feel free to replace them with comparable ones.

Homemade Baked Beans

Time

Prep:

10 minutes

Cooking:

60 minutes

Soaking:

4+ hours

Nutrition Information

Servings: 6

Calories per serving: 173 kcal

Calories per 100g: 170 kcal

Ingredients

100g Beans (dry)

1 tbsp Oil

1 Onion

2 Cloves of Garlic

50g Sun-dried Tomatoes

2 tbsp Tomato Paste

2 tbsp Corn Starch

Salt to taste

Instructions

Soak the beans for at least 4 hour or overnight.

Finely dice the onion, garlic and sun-dried tomatoes and rinse the beans. To a pan on medium heat, add the oil and onion and sauté until translucent, then add the garlic and sun-dried tomatoes sautéing again until the garlic is fragrant, about 30 seconds. Add the beans, along with enough water to cover the beans. Let this cook over medium heat for about 45 minutes or until the beans are tender. In a small mug, mix together the corn starch with some cold water until the mixture is smooth, before adding it to the beans and letting them come to a boil to thicken.

Serve

Serve over potatoes, bread, or alongside a fry up.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

I only had chickpeas, so I used those instead of beans, however both work for this recipe.

Canned beans or chickpeas would also work for this recipe, use approximately 1 can (400g) and decrease the cooking time to about 20 minutes, as the beans or chickpeas are already cooked through and only need to be warmed.

Fresh Wild Garlic Pesto| Vegan & Glutenfree

Time

Prep:

30 minutes

Nutrition Information

Servings: 6 (1 Jar)

Calories per serving: 160 kcal

Calories per 100g: 425 kcal

Ingredients

100g Wild Garlic

75g Olive Oil

50g Cashews

1/4 tsp Sea Salt (or to taste)

Instructions

Roast the cashews in a dry pan on medium heat until fragrant and lightly coloured, making sure to mix often so they don’t burn. Depending on the stove used, this can take between 1-5 minutes. Grind the roasted cashews in a food processor or mortar and pestle until fine crumbs form, before adding the olive oil. Alternatively, chop them very finely with a sharp knife.

Wash and dry the wood garlic, mincing it very finely with a knife, food processor or mortar and pestle. Then add the roasted cashew and olive oil mixture, as well as the salt and mix until a smooth paste forms.

Wash and sterilise a glass jar along with its well-fitting lid in some boiling water, before drying it and filling the pesto into it.

Serve

Serve over pasta, on toasted bread or why not mix a few spoonfuls into some plain hummus.

Storage

Store for up to 2 weeks in an airtight glass container in the fridge or for up to 3 months in the freezer.

Notes

Feel free to replace the wood garlic with basil or a combination of basil with spinach and/or rucola. For these alternatives I recommend using 2 garlic cloves as well, for extra flavour.

Any nut or seed works in this recipe, so use what you have or enjoy. (Exempt from any seed are; chia seeds, linseed, etc. as these create too much of a jelly-like texture when combined with liquid).

Waffles

Time

Prep:

15 minutes

Cooking:

30 minutes

Resting:

30 minutes

Nutrition Information

Servings: 10

Calories per serving: 214 kcal

Calories per 100g: 285 kcal

Ingredients

250g flour

125g butter

25g sugar

250ml milk

2 eggs

1 packet vanilla sugar

1/4 tbsp baking powder

salt

Instructions

Batter

Make sure all ingredients are at room temperature.

Beat the butter together with a dash of salt until creamy. Mix the vanilla sugar und regular sugar, then alternate between adding the sugar and milk, mixing until all the sugar granuals have incorperated. Then sieve the flour and fold it carefully into the mixture.

Bake

Preheat a waffle iron, spread some butter on it to stop the waffles from sticking. Then bake the waffles for around 3 minutes, or until they are golden brown.

Serve

Serve with your choice of toppings, such as chocolate spread, jam or peanut butter, as well as fresh fruit or bits of chocolate.

Storage

Store for up to 3 days in an airtight container in the fridge, warm up before serving.

Notes

Feel free to replace the butter with margarine for a diary free option.

In terms of toppings, there are really no limits. Personally I really enjoy adding chocolate spread, fresh berries (when in season), mango, banana and cut up chocolate pieces.

Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.

Storage

The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.

If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.

Matcha Latte

Time

Prep: 5

minutes

Nutrition Information

Servings: 1

Calories per serving: 39 kcal

Calories per 100g: 30 kcal

Ingredients

1/2 tsp Matcha (green tea) powder

30ml water

100ml unsweetened soy milk

Instructions

Add water to a milk frother, top with matcha powder and turn on (hot setting). After it has finished whisking, add the soy milk and turn on again (hot setting).

Pour into your favourite mug and enjoy

No Milk Frother – No Problem

Find a glas jar with a tightly fitting lid, that’s big enough so that all the ingredients take up about half of the jar. Boil the water, pour into the jar and let cool for about 5 minutes. Add matcha powder, close lid tightly and shake vigorously for 2-3 minutes, until the mixture is foamy. Then add the soy milk and shake again until the desired amount of foam has been achieved.

Notes

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. I find that soy milk works best to get a frothy matcha latte.

This method would also work to make a number of different lattes, so feel free to experiment with coffee, cocoa and turmeric for example.

Banana Bread

Time

Prep:

10 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 15

Calories per serving: 159 kcal

Calories per 100g: 316 kcal

Ingredients

1 egg

80g molasses

65g ground almost

65g oats

3 very ripe bananas

1/2 tsp baking soda

1/2 tsp baking powder

200g Pecans

Instructions

In a food processor, blend together oats and ground almonds until a powder forms. If you don’t have a food processor this step can also be omitted. Then mash (or blend) the bananas until a smooth paste forms. Add the egg, molasses, baking powder and baking soda, mixing well to combine, then add the pecans and mix again.

Bake

Pour the mixture into a lined loaf pan and bake in a preheated oven at 180 degrees celsius for 45 minutes, making sure to cover the loaf pan with some aluminium foil after 30 minutes. Then let the banana bread cool completely before removing from the loaf pan.

Storage

Store for up to a week in an airtight container.

Notes

The bananas should have a lot of brown spots on them to if they are ripe enough – if they are still yellow or green they will not be sweet or soft enough.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If a gluten free option is not required, the oats and ground almond can be replaced by 130g of flour. If it’s self-raising flour, the baking soda can also be omitted.

Add-ins of choice; chocolate, nuts, leftover cookies/chocolate bars/pretzels/popcorn/etc. and spices such as cinnamon or vanilla can also be added, as well as a dash of salt to enhance the other flavours.