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.

Honey Mustard Dressing with Pesto

Time

Prep:

5 minutes

Nutrition Information

Servings: 8

Calories per serving: 93 kcal

Calories per 100g: 301 kcal

Ingredients

60ml Olive Oil (about 4 tbsp)

20ml Vinegar (just over 1 tbsp)

2 tbsp Pesto

1 tbsp Dijon Mustard

1 tbsp Honey

100ml Water

Salt & Pepper to taste

Instructions

Add all the ingredients to a well-closing Jar and shake.

Serve

Why not try it over some salad, as a marinade for fish, a dressing for pasta salad or over some smoked salmon*.

Storage

Store for up to a week in a closed jar in the fridge.

Notes

*In this case, I recommend leaving out the water for a thicker consistency.

I used this pesto in my version:

Feel free to replace the vinegar with some lemon juice if you prefer.

For a vegan option, replace the honey with agave or maple syrup and make sure to use vegan pesto.

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).

Handheld Mushroom Pies

Time

Prep: 20

minutes

Cooking:

60 minutes

Rest:

15 minutes

Nutrition Information

Servings (pies): 8

Calories per serving: 281 kcal

Calories per 100g: 153 kcal

Ingredients

Pastry

150g Flour

100g Butter

50g Cold Water

Filling

10g Butter

1 tsp Oil

1 Shallot

3 cloves of Garlic

200g Mushrooms

300g Ham (lean)

1 Carrot

100g Peas

2 tbsp Flour

1 tbsp Tomato Paste

1 tsp Mustard

200ml Red Wine

200ml Water

1 tbsp Rosemary

1/2 tsp smoked Paprika

Salt & Pepper to taste

Instructions

Pastry

Mix together flour and butter until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix until the mixture just comes together. Form it into a ball, flatten it slightly and cut it into 8 equal pieces. Roll these smaller pieces into 8 smaller balls and then let them rest in the fridge for at least 15 minutes.

Filling

Wash the vegetables and finely mince the onion, garlic and carrot. Thinly slice the mushrooms and cube the ham. Sauté the onion on medium heat with the butter and oil until translucent, about 5 minutes, then add the garlic and mushrooms and turn the heat to medium high. Sauté the mushrooms until the liquid has evaporated, about 10 minutes, and then add the carrots, flour, mustard and tomato paste. Stir the mixture until all the ingredients are incorperate and add the red wine. Cook out the red wine until the alcohol has cooked off, about 10 minutes, stiring regularly, adding some of the water if it begins to stick to the bottom of the pan, making sure the mixture is relatively dry, so it doesn’t make the pastry too wet.

Assemble

Take the pastry out of the fridge and flatten the balls using a rolling pin, the flat bottom of a glass or your hands. Try to make them as flat and round as possible and put the rolled out pastry on a lined baking sheet. Place a heaped tablespoon of the filling into the middle of the rolled out pastry, fold over one side to form a semi-circle, squeeze together the seams where the pastry meets to close them and then press the edges with a fork.

Bake

Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.

Serve

These pies are best served warm out of the oven, however, be careful as the filling can be very hot when it’s fresh out of the oven. Serve on their own or with a side salad.

Storage

Store in a closed container in the fridge for up to 3 days. The pastry and filling can be stored separately, assembled but not yet baked or baked. Warm leftover pies in the oven before serving.

Notes

For the pastry, this time I used garlic & herb butter, this gives the pastry some extra flavour, so I highly recommend trying it.

The shallot can also be replaced with onion. The same goes for the rosemary and smoked paprika, these can also be replaced with other herbs and spices, such as thyme, sage, herb de province, etc.

This recipe uses red wine, if you’d prefer not to use wine, this can be replaced with the same amount of broth or water.

Truly Handheld

For a different meat option, why not try this recipe with some minced meat.

For a non-dairy version, feel free to replace the butter with coconut oil or margarine. Oil might also be an option, however I’m still testing how well that works for the pastry.

For a vegetarian version, leave out the bacon.

For a vegan version, replace the butter with the aforementioned options and leave out the bacon.

Blueberry Custard Tart | Vegan

Time

Prep:

30 minutes

Cooking:

60 minutes

Rest:

30 minutes

Nutrition Information

Servings: 8

Calories per serving: 202 kcal

Calories per 100g: 285 kcal

Ingredients

For the base

75g flour

50g coconut oil

25g cold water

1tbsp sugar

For the custard

2 tbsp corn starch

200g coconut milk

1 packet vanilla sugar

For the glaze

150g Jam

30g Water

Instructions

Base

Mix together flour and coconut oil until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix just until the mixture comes together. Form into a ball, flatten it slightly and then let rest in the fridge for at least 15 minutes. Line a 20 cm cake pan or comparable baking dish with parchment paper. Then roll out the rested dough between some more parchment paper, alternatively flatten it with your hands. Place the measures parchment paper to line the cake pan on top of it and placing the rolled out dough in the cake pan. It might need some adjusting or reforming of the dough to fit the cake pan, a glass with stright sides can be usefull to press it into the pan. Make sure that the dough covers the base and comes up about 2 cm on the sides. Make sure to poke a lot of holes into the bottom part of the dough, before letting it rest in the fridge for 15 minutes again. The holes will ensure the base does not rise up too much end up with any air pockets, as the air can escape.

Bake the base

Preheat the oven to 180 degrees celcius. Bake the base for 30 minutes or until it is golden brown.

Custard

Meanwhile, place the corn starch into a small mug along with a small amount of the coconut milk, then whisk this together until the mixture is smooth and has no lumps. In a small pot add the corn starch mixture, the rest of the coconut milk and vanilla sugar. Consistently stir this over a medium-low heat until the custard begins to thicken and coats the back of a spoon. This should take about 10 minutes. Pour into the baked base and bake in the already preheated oven for 30 minutes, or until the custard is set, with a slight juggle in the middle. The custard mixture might bubble slightly while it is in the oven, don’t worry about this, that’s normal.

Glaze

Add the jam and water into a small saucepan and heat it slowly until it bubbles. To get rid of lumps, it may be necessary to whisk the mixture while it heats up. Pour this on top of the baked custard layer, then let the tart cool completely before serving, at least one hour.

Storage

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

Notes

This is a great way to use up jam or marmelade you have at home, so feel free to use any kind that you have at home.

I used canned coconut milk in this recipe, as the fat in it helps the custard to set.

The coconut oil could also be replaced with margarine and the custard could also work with a form of vegan cream or milk, although I recommend the using the coconut milk for flavour.

Apple Crumble | Gluten Free & Vegan

Time

Prep:

15 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 6

Calories per serving: 215 kcal

Calories per 100g: 186 kcal

Ingredients

Crumbles

50g Ground Almonds

50g Oats

50g Coconut oil

25g Sugar

25g Boiling Water

1/2 tsp cinnamon

1/2 packet Vanilla Sugar

A dash of Salt

Apple Base

3 Apples

1/2 packet Vanilla Sugar

1/2 tsp cinnamon

Instructions

Preheat the oven to 180 degrees. Peel the apples and cut them into large chunks. Then place them into a small baking dish and cover them with sugar and cinnamon.

Add the coconut oil and boiling water into a bowl, then add the rest of the ingredients and mix until a crumbly texture forms. Place these over the apples in an even layer and put the baking dish into the oven for 45 minutes or until the apples are soft and the crumbles baked to a golden brown colour.

Serve

Best served warm with a scoop of vanilla ice cream.

Storage

Store covered in the fridge for app to 3 days.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get certified gluten free oats as they the regular ones could be contaiminated during transport or processing.

Feel free to replace the coconut oil with margarine or (vegan) butter, depending on whether the recipe needs to be vegan.

The salt in this recipe brings out the other flavours, it is not meant to make the recipe salty, so only add a very small amount.