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French Style Gluten Free Buckwheat Waffles

in gluten free, Recipes 1

This 100% gluten free waffle recipe is the perfect addition to any culinary repertoire. The French use a buckwheat crepe recipe for all of their savoury crepes. Mind you, you can either add some sweetness with maple syrup and top with sliced banana (and some ice-cream for a special occasion!) or simply add some wholesome mushrooms, smoked salmon and goats feta for a nourishing savoury meal.

Ingredients:

  • 1 cup buckwheat flour (we also like a 50:50 of buckwheat and oat flour)
  • 1 tablespoon sugar (even if making savoury, this helps to balance the bitterness of the buckwheat)
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 tsp cinnamon (omit if making savoury)
  • pinch of sea salt
  • 1 large egg (use 1 tbs ground flaxseed for an egg free version)
  • 1 ¼ cups buttermilk (see note below)
  • ¼ cup melted butter, olive oil or coconut oil

 

Method:

  1. Preheat your waffle machine. If you don’t have one, you can make these as pancakes.
  2. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a smaller bowl, whisk together the buttermilk, melted butter/oil and egg.
  4. Make a well and pour the wet mixture into the dry mixture. Stir them together until well combined.
  5. Allow the batter rest for 5 to 10 minutes.
  6. Lightly spray your waffle machine or place small amount of butter into non-stick frypan. Pour batter onto the waffle grills and cook as per machine instructions. If you are adding additional ingredients, top the batter with them if you want them cooked through. For instance, add some cheese and smoked salmon. We also like to cook ours so they are nice and crisp.
  7. Once cooked to your liking, carefully lift waffle out and enjoy immediately. Place left over waffles on a cooling rack to avoid them becoming soggy. Reheat in a toaster or place in the oven.

 

Notes:

  • If you don’t have buttermilk, simply add 2 tbs of lemon juice of vinegar to regular milk. Rest for a few minutes before using.
  • To reheat your waffles, simply pop them in the toaster or you can keep them warm in the oven. They will keep in the fridge for a couple of days.
  • Sweet topping suggestions: maple syrup, almond butter, fresh banana slices, stewed apples, natural yoghurt.
  • Savoury topping suggestions: mushrooms, goats feta, fresh herbs, ham off the bone, spinach.
  • You can also add the additional ingredients to the mixture when you place it in the machine.

 

Image credit: Pinterest
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“You Will Never Look Back” Guilt Free Chocolate Cake

in gluten free, Recipes 0

Not only does this take sub 5 minutes to get into the oven, but it is a ‘guilt free’ treat and fabulous for adding extra protein & antioxidants into your day. We also love it for the school lunch boxes & to accompany your afternoon cup of tea!

Ingredients

  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup coconut flour (or 1/4 cup coconut flour & 1/4 rice flour)
  • 2 1/2  teaspoons gluten free baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 6 free-range organic eggs
  • 1/3 cup rice malt syrup (or 1/2 cup organic maple syrup)
  • 1/2 cup cold pressed olive oil (or 1/4 cup coconut oil & 1/4 cup olive oil)
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla paste or vanilla essence

 

Method

  1. Preheat oven to 160°C
  2. Combine well the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl or Thermomix.
  3. Add the eggs, syrup of choice, vanilla, coconut milk and chosen oils. Mix well until smooth and combined.
  4. Pour into a 20 cm baking tin lined with baking paper & bake for 50 â€“ 55 minutes or until cooked through. Remove from the oven and cool.
  5. Serve with our Chocolate Coconut Icing (you can keep any leftovers for a guilt free chocolate treat in the fridge) or Greek yoghurt.

 

Note

If you want to use raw cacao, you only need half the amount (it is very strong). The flavour will change with the cacao (more bitter).

Chocolate Coconut Icing

Ingredients

  • 1/4 cup coconut oil
  • 1/2 cup good quality cocoa powder
  • 1 tbs maple syrup
  • 1 tsp vanilla essence

Method

  1. Mix all the ingredient together. The room temperature will impact the consistency of the coconut oil. Place in the fridge if too runny.
  2. Spread on the cake once cooled or simply eat by the spoonful!

 

 

This recipe was inspired by Teresa Cutter, The Healthy Chef. Photo credit: Pinterest

carrots

Summer Veg with Goat Cheese By Jill Dupleix (Lighten Up)

in gluten free, Recipes 3

“The best summer vegetables grow fast, are picked young and taste of sunshine. If you buy firm goat cheese in a log shape, add it by the slice. If it is soft and fresh, then just crumble it in with your fingers”.  Jill Dupleix

Ingredients

400g baby carrots, scrubbed

200g fine green beans, topped

200g podded broad beans

400g thin asparagus spears, trimmed

400g small courgettes (zucchini), sliced on the diagonal

2 baby fennel bulbs or spring (green) onions, trimmed

200g goat cheese

2 tbsp pistachios or pecans

 

Dressing

2 tbsp extra virgin olive oil

1 tbs walnut oil

1 or 2 tbs apple cider vinegar or lemon juice

sea salt & pepper

 

Method

  1. Bring a large pot of salted water to the boil. Cook the carrots, green beans, broad beans, asparagus and courgettes for 4 – 5 minutes, picking them out of the water while still bright.
  2. Slice the baby fennel lengthways, or chop the spring onions into 3cm lengths. Add to the pot for 30 seconds only, then drain.
  3. Whisk the dressing ingredients together in a bowl. Toss the warm vegetables in the dressing.
  4. Strew on four serving plates. Add the goat’s cheese, scatter with pistachios and eat.
omelette

Simple French Omelette

in Breakfast, Eggs, gluten free, Recipes 0

French omelettes are a classic and a very versatile dish. They are perfect for pre cocktails, late night supper or a Christmas hangover cure! An omelette is light & quick to make, high in protein, contains essential fats and, with the added herbs & veggies, a nice dose of vitamins and minerals. Enjoy!

 

Ingredients:

2 eggs

2 tbs water (or milk)

pinch sea salt

cracked black pepper

1 tbs (or more!) freshly chopped parsley

1 tsp butter

 

Method:

  1. Beat eggs, water, salt, pepper & parsley in a bowl
  2. Heat butter in a small non-stick pan over medium-high heat.
  3. Add egg mixture & carefully tilt the pan & set the edges. Continue cooking by tilting pan. When egg surface has thickened add the filling of choice on ONE side of the omelette.
  4. FOLD omelette in half and slide onto a plate to enjoy immediately.

 

Option:

Add 1/3 cup of filling such as chopped spinach, cherry tomatoes, grated zucchini, goats cheese, leftovers from night before, Christmas ham, tomato chutney, your options are endless.

Green Smoothie

Anti-inflammatory Green Smoothie

in Breakfast, Daily wellbeing, gluten free, Recipes 0

This smoothie is a household staple at GRW. It will keep you going until lunchtime and will nourish you 100%!!

 

½ banana (magnesium & Potassium)

¼ avocado (essential fatty acids)

½ cucumber (hydrating)

1 handful fresh spinach leaves (anti ox, fibre, Vit B)

1 tbs raw walnuts (Vitamin E & protein)

4 strawberries (antioxidant rich)

1 tsp cinnamon (anti-inflammatory)

2 tbs natural yoghurt (probiotics, calcium & protein)

1 tbs Spirulina powder (anti oxidants)

2 tsp chia seeds (complete protein)

200ml filtered water or coconut water (enough for your desired consistency)

2 tbs oatmeal or GRW granola (fibre)

1 tbs psyllium husks (fibre)

 

Options:

1 tsp vanilla essence or 1 tbs vanilla pea protein powder

Note: ingredients are a guide, but aim for 70% vegetables. You can save any leftovers in a jar for an afternoon pick me up

GRW Super Green Soup

GRW Super Simple Green Soup

in gluten free, Recipes 1

We would eat this almost everyday! So super easy to make and you can mix and match where you like subject to what’s on offer in the fridge. You can even throw in some quinoa! Ours usually have some shredded roast chicken or sardines mixed through it for added protein. Have fun & enjoy!

 

Ingredients (use as a guide)

1 zucchini

2 cups organic dark leafy green (silverbeet, kale, spinach)

1 cup broccoli

1 stalk celery

1 carrot

1 clove garlic

1/2 red onion (optional)

80g fresh herbs (we like parsley, coriander & mint) – plus extra for garnish

2 cups bone broth or stock (you can also use 50:50 combination of filtered water and stock)

1 tbs fresh grated ginger

1 tbs coconut oil

Sea salt & cracked pepper to season

Dusting of turmeric

 

* option to add more water if you want a runnier consistency.

Method

1. Sautee the onion & garlic in 1 tsp coconut oil until tender.

2. Add remaining veggies all sliced and diced (if adding spinach, stir through at the end)

3. Sear in saucepan for a few minutes & add the bone broth or stock.

4. Bring to the boil. Allow to cool slightly.

5. Option to blend with Bamix or Thermomix to desired consistency. Or enjoy chunky!

6. Add some protein & additional flavour from suggested list below.

7. Garnish with additional fresh herbs.

 

Soup Options:

½ avocado, pumpkin, potatoes, capsicum, beans, peas, spring onions

Flavour Options:

Tamari, chilli, seeds, cashews, lemon or lime juice, dulse flakes, rosemary, thyme, olive oil.

Protein Options:

Shredded chicken, sardines, tuna, salmon, white fish, quinoa, goats cheese, parmesan, cashews.

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Maple Cinnamon Crunchy Granola (gf)

in Breakfast, gluten free, Nuts, Recipes 0

This is so easy to make (don’t be put off by the long list of ingredients – all should be part of a well stocked pantry). It is pumped full of good fats, protein and is gluten free. Can make a big batch and then store in an airtight jar for a couple of months. A great go-to meal or snack!

 

Ingredients

1 cup almonds

1 cup pecans (can also use cashews, hazelnuts, macadamias etc)

1 cup sunflower

1 cup pepitas

1/2 cup linseeds

1/2 cup buckwheat (you can also add some quinoa flakes & oats)

1/2 cup shredded coconut

1/2 cup sesame seeds

1/2 cup chia seeds

3 tsp cinnamon

3 tbs maple syrup

3 tbs coconut oil

1/4 cup unsweetened applesauce (optional – if omitted add some extra maple syrup & coconut oil)

1/4 cup squeezed orange juice (optional – if omitted add some extra maple syrup & coconut oil)

 

Method

  1. Preheat oven to 160 degrees C.
  2. Place almonds and pecans in a food processor or chop up on a chopping board so there is a mix of smaller and larger chunks.
  3. Mix together nuts, seeds, cinnamon and coconut in a large bowl and set aside.
  4. In a small saucepan mix orange juice, maple syrup, coconut oil and applesauce until everything has melted together and is well combined.
  5. Pour liquid ingredients over dry seeds and nuts.
  6. Spread granola evenly into a deep baking tray lined with baking paper.
  7. Bake for 30-40 mins or until golden brown, stirring every 15 minutes.
  8. Allow to cool completely before storing in an air-tight container.

Notes

You can add 1/2 cup LSA after cooking. You don’t want to add it beforehand as it can go rancid due to the heat.

 

Serving Suggestions:

  • Enjoy a bowl with your choice of milk, fresh berries & banana and a dollop of natural yoghurt.
  • Add to a smoothie for some added protein and crunch.
  • Enjoy straight up as a crunchy snack.
  • Mix with some raw muesli to add some variety.
  • Sprinkle on some warming porridge to add some extra flavour and crunch.