Toasted Buckwheat Granola

Posted on 2nd March 2017 by EvaH — 1 Comment ↓

To make your own granola is easy and you’ll get the exact flavor you prefer! Therefore, take this recipe as a guide and make any additions or substitutions from any other spices or nuts/seeds/grains. Keep it in a glass jar and serve as a healthy dessert, a wonderful breakfast or just a quick snack. Here I’m serving it as a dessert with a coconut yoghurt and berries (plus some bee pollen sprinkled on top).

200 ml buckwheat groats
200 ml gluten free oats
50 ml roughly chopped almonds
50 ml pumpkin seeds
50 ml sunflower seeds

100 ml maple syrup
50 ml coconut oil (or other neutral oil of your choice)
1 tsp cinnamon
A pinch of salt

2 tbsp lime juice
2 tsp lime zest
1 tsp vanilla extract

100 ml raisins or dried cranberries/lingonberries/chopped apricots (you can also add in some coconut flakes at this point).

Serve with: Berries, coconut yoghurt and some bee pollen sprinkled on top.

1. Oven at 175 C
2. In a large bowl, combine oats, buckwheat, nuts and seeds
3. Heat maple syrup, coconut oil, cinnamon and salt in a pan. Let simmer a few minutes, take off heat and add the lime and the vanilla extract. Let cool.
4. Add the syrup mix into the oat mix, stirring well so that everything is well coated.
5. Spread thinly on a baking tray covered with baking parchment and place in over to roast for about 30 minutes. Stir from time to time. (Or, you can toast the muesli in a pan over low heat, constantly stirring until the muesli is dry).
6. Take out of the oven, let cool. Break up any clusters.
7. Add the raisins or other dried fruit.
8. When completely cool, put into large, clean, dry glass jars.

Aubergine Chutney, Coconut Chickpea Hummus with Quinoa

Posted on 22nd February 2017 by EvaH — Leave a reply

This dish has three main components and makes for a delicious light lunch or a starter. Of course, the chutney and hummus can be used on their own too. The toasted coconut/nuts/seeds in the hummus gives a wonderful crunch to each bite! A must try!!

1.Aubergine Chutney
2 aubergines, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
olive oil

½ tsp curry
½ tsp turmeric
2 tbsp white wine vinegar
1 tsp agave syrup
1 tbsp soy sauce

50 ml water
50 ml olive oil
75 ml coconut cream

Shredded basil.

1. Sauté the onion, garlic and aubergine over low heat until soft.
2. Add the spices, vinegar, agave and soy sauce. Stir for a few minutes.
3. Add the liquids and simmer 10-15 minutes.
4. Lastly, stir in the basil.

2.Coconut Chickpea Hummus

100 ml un-peeled almonds, chopped
75 ml shredded coconut
75 ml sunflower seeds
salt and pepper

400 g cooked chickpeas
2 tsp chili flakes
1 tsp smoked paprika
1 lemon, zest and juice

1. Toast the almond, coconut and sunflower seed in a pan. Season. Set aside.
2. Combine the chickpeas, chili, paprika and lemon in a blender and run until well blended. Add some water (or juice from the chickpeas) if it is too thick. It doesn’t have to be smooth.
3. When done, turn off the blender and stir in the toasted mix.

3.Quinoa
200 ml quinoa
500 ml water (or vegetable broth)
salt and pepper
1 bay leaf
1 garlic clove, whole

1. Wash the quinoa and combine all ingredients in a pan
2. Cook the quinoa for 12-15 minutes
3. Discard the bay leaf and garlic

4.Plating.
Rocket salad
Tomato
Olive oil

1. Plate on rocket salad with tomato sliced.
2. Chop some rocket salad and sprinkle on top together with some olive oil.

Sweet and Sour Kiwi Soup

Posted on 15th February 2017 by EvaH — Leave a reply

Don’t know what to do with your overripe kiwis? This recipe makes for a light and delicious dessert soup. If you can get hold of yellow/golden kiwis, they are really good in this soup.

Serves 2

2 kiwis, scoop out the flesh
Zest from ½ lime
Juice from ½ – 1 lime
Dash of salt

1. Run all ingredients in food processor
2. For a creamier taste, add a bit of coconut milk – about 50 ml – optional.
3. Chill
4. Serve with dehydrated strawberry slices, finely diced strawberry pieces and grated coconut.

For more of a crunch, you can also add a toasted mix of chopped almonds, sunflower seeds and coconut. Combine the three in a dry pan and toast with some salt. Let cool.

Beetroot Quinoa

Posted on 8th February 2017 by EvaH — Leave a reply

I know cooks who avoid cooking with beetroots as they turn everything bright red. But beetroots are so delicious and versatile!! This dish can be served as a great side, starter or as a full meal. A delicious alternative to an ordinary risotto. The parmesan can be replaced with nutritional yeast.

Steamed beetroots:
5 medium sized beetroots
25 ml olive oil
50 ml water

Mixing ingredients:
1 lemon, zest and juice
100 ml finely grated parmesan cheese or 50 ml nutritional yeast
25 ml olive oil
½ tsp agave syrup
juice from the steamed beetroots
salt and pepper
Plus, the steamed beetroots (those you’ve just steamed)

½ onion finely chopped
2 garlic cloves, crushed
olive oil
4 beetroot stalks and leaves, washed and chopped (leave some for the decoration, if you are using the leaves then quickly blanch them in boiling water before serving)

200 ml uncooked quinoa
500 ml water
salt

Olive oil
Parmesan shavings or finely diced beetroot stalks

1. Oven at 200 C
2. Trim the stalks and tips of the beetroots
3. Place in foil with oil and water, close the foil and steam in the oven for 45 minutes
4. Take out, cool for a bit and then peel (the peel will just fall off, you can use paper towels to rub it off)
5. Put beetroots and mixing ingredients in a food processor. Run until smooth. Set aside.
6. Cook the quinoa.
7. In a pan, sauté the onion and garlic in oil until soft. Add the chopped stalks and leaves.
8. Add the cooked quinoa. Stir.
9. Mix the beetroot mix into the quinoa pan.
10. Add some olive oil.
11. Serve with parmesan shavings (or, as I did in the photo, finely diced beetroot stalks)

Coconut Chocolate Treats

Posted on 1st February 2017 by EvaH — Leave a reply

These little treats are quick to make, not too sweet and not only gluten free but also dairy free and low fodmap. Don’t forget to refrigerate the coconut cream 24 hours before whipping.

Makes about 25 small treats

Base:
200 ml oats
75 ml cacao
25 ml maple syrup
50 ml rice syrup
50 ml grape seed oil (or other neutral oil to your liking)
pinch of salt

1. Combine the above ingredients.
2. Drop (using 2 teaspoons) small heaps onto a baking sheet covered with baking parchment.
3. Bake in 200C over for 8-10 minutes
4. Take out and flatten the base slightly, let cool

Whipped Coconut Cream:
1 can of coconut cream (or milk)

1. Refrigerate the coconut cream 24 hours. Do not shake the can.
2. Scoop out the separated, top creamy layer. Whip into a fluffy cream
3. Place into piping bags and pipe onto the little chocolate bases.

Sprinkle with cacao powder.

Thin Crust Pepper Pizza

Posted on 25th January 2017 by EvaH — Leave a reply

Some people like their pizzas nice and thick. I published a wonderful recipe like that about a year ago (type in “pizza” in the search bar). Others want the crust really, really thin. This is a recipe for a really, really thin pizza crust that will have wonderful texture and won’t break when being handled. With this pizza I’m also posting my favorite red pepper pizza sauce (can also be used for many other dishes).

Makes 8 small pizzas

Sauce:
300 g roasted red peppers
2 tbsp olive oil
3 tbsp tomato puree
1 tbsp maple syrup
salt and pepper
1 garlic clove, crushed

Toppings:
Red onion
Mozzarella pieces
Mushrooms, sliced
Rocket salad
Grated cheese

Pizza crust:
12 g fresh yeast
300 ml room temperature water (plus some more to ensure you have a loose/sticky dough)
300 ml rice flour
150 ml buckwheat
50 ml cornstarch
2 tbsp psyllium husk (finely ground)
1 tsp salt
¼ tsp agave or rice syrup

Baking parchment (oven proof paper) enough for 8 small pizzas.

1. Combine the yeast with 50 ml water. Let proof for 10 minutes.
2. Add the remaining water and other ingredients for the crust. Mix well. You want a sticky dough, if too dry add some more water.
3. Let rise for 4 hours under plastic wrap.
4. Set the oven to 225 C and, if using a pizza stone, place the stone in the cold oven. Otherwise, place a baking tray in the oven.
5. Take out the dough, using rice flour, work it into a ball. Divide into 8 smaller balls.
6. Using a rolling pin, roll the dough into a 2 mm thick pizza round. Place on a baking parchment. Make only one pizza at the time (or more if they can fit into the oven at the same time).
7. Combine all ingredients for the sauce, run in a blender.
8. Spread the sauce on top, add the sliced mushrooms, mozzarella pieces, red onion and the grated cheese on top.
9. Place the pizza (on the paper) on the baking tray or the pizza stone.
10. Put in the hot oven, bake for 12-15 minutes.
11. Add the rocket salad.

Charred tomatoes:
Vine tomatoes
Olive oil
Butan torch

1. Brush the tomatoes with some olive oil, avoiding the greens.
2. Using a butan torch, scorch the skin of the tomatoes, avoiding the greens as much as possible.

Creamy Chocolate Chili Tofu Ice Cream

Posted on 19th January 2017 by EvaH — 2 Comments ↓

Before you turn away thinking that Tofu ice cream sounds disgusting, let me tell you that it makes for the creamiest, most delicious ice cream ever!! My family loves it and many prefers this ice cream to “normal” ice cream. And – it is so easy to make!
The recipe is, apart from gluten free, also low fodmap, dairy free and vegan.
My daughter found the inspiration for this recipe on-line and I have only made minor adaptations.

Ingredients:
250 ml unsweetened almond milk
200 ml maple syrup
1 tbsp vanilla extract
75 ml raw cacao powder
A pinch of salt
500 g plain tofu
3 tbsp melted coconut oil

Chocolate sauce and chili flakes

1. Combine all the ingredients (except the oil) in a blender. When using a blender, always add the solid ingredients after pouring in the liquids, it blends much better this way.
2. Run until completely smooth.
3. Lastly, slowly add the coconut oil, do not overblend.
4. Pour into an ice cream maker (or, into a container you place in the freezer and take out and stir every 20 minutes until solid) and continue according to the ice cream maker’s instructions.

Serve with a citrus/raspberry sauce (see recipe two weeks ago), bananas and chopped nuts or, as I have done here, chocolate sauce (use search bar to find chocolate sauce posted earlier) and chili flakes.

Parmesan Foam, Parmesan Risotto, Parmesan Spinach Noodles

Posted on 14th January 2017 by EvaH — Leave a reply

Parmesan Parmesan Parmesan

Do you love parmesan? Then this recipe is for you!

Parmesan foam, parmesan risotto and parmesan/spinach noodles – yum!
Also, why not play with some agar liquid parmesan/spinach (or cranberry) shapes for the decorations?

Serves 4

Start by making the noodles. They are quite easy.

The Parmesan Noodles:
300 ml water
150 g frozen chopped spinach
300 ml water
400 ml parmesan cheese, finely grated
1,5 tsp agar agar

1. Bring the water and spinach to a boil. Using a handheld immersion blender, mix into a “spinach water”.
2. In a separate pan, bring the water and parmesan cheese to a boil. Take off heat and let sit for 10 minutes. The cheese will sink to the bottom and you can slowly pour the “parmesan-water” into the spinach water. Throw away the cheesy remains at the bottom of the pan.
3. Add the agar agar
4. Simmer a few minutes.
5. Pour onto a flat tray and refrigerate.
6. When you have a solid “pasta sheet” on your tray, cut the sheet into thin tagliatelle strips.

As always with agar agar, if you don’t have a solid anough outcome you can always reheat the mix on the stove and add some more agar agar.

You can also play with other shapes and liquids for decoration.

For the serving, if you want, you can heat the noodles slightly by placing them in a colander and pouring some warm (not hot) water over them.

The Parmesan Risotto:

1 leek, finely chopped
1 garlic clove, crushed
Butter
500 ml mushrooms of your choice, sliced
300 ml risotto rice
4-500 ml vegetable broth
200 ml white wine
200 ml grated parmesan
Salt and pepper to taste

1. Sautee the leek and garlic in butter over low heat in a thick bottom pan.
2. Add the mushrooms and fry until most of the water is gone.
3. Add the risotto rice and gently sauté while stirring. You don’t want to burn the kernels.
4. Warm the wine and broth mix.
5. Slowly add, a bit at the time, the warm liquid, to the risotto rice. As soon as the rice have gone dry you can add some more liquid. Keep simmering until most of the liquid is used up. Taste the rice to make sure that the kernels are a little bit “al dente”, not too mushy, but creamy.
6. Remove from heat and add the grated parmesan, stir until melted and incorporated into your risotto.
7. Add some pepper (but probably no salt) to taste.

The Parmesan Foam (I found this recipe at instructables.com):
300 ml water
400 ml parmesan cheese
2 g soy lecithin

1. In a saucepan, bring the parmesan and the water to a boil, use an immersion blender to make sure that it is well blended.
2. Let boil for a few minutes.
3. Take off heat and let the cheese solids sink to the bottom.
4. Carefully pour the parmesan water into a shallow container.
5. Tilt the container slightly as you whisk air into the mix with an immersion blender.
6. A thick foam will appear. Spoon it off into a separate bowl and continue to create some more foam.
7. The foam will only stay stable for about 20 minutes so it is best to make the foam as the last of your dinner preparation.

Fruit Tagliatelle

Posted on 6th January 2017 by EvaH — Leave a reply

Maple Coconut Tagliatelli

Delicately flavored “tagliatelle” makes for a light and fruity dessert. In the photo above, I served this dish with a chocolate sauce but then felt that the chocolate was a little too overwhelming. Instead I would recommend a citrus/berry sauce which balances nicely against the tagliatelle. Please find recipe below.
This recipe is gluten and dairy free. It is low foodmap too if you keep the serving to less that 1/4th of the recipe (60 ml coconut water is considered low fodmap).

Serves 5-6

The base:
400 ml Coconut Milk
200 ml Coconut water
75 ml maple syrup
1 vanilla bean, scraped
1 tbsp agar agar

1. Combine the agar mix in a saucepan.
2. Boil 5-6 minutes.
3. Pour into small round bowls. Do not pour too much into each bowl as this will make the tagliatelle too wide.
4. Chill in refrigerator.
5. When set, remove from bowl and start shaving into tagliatelle (see photo).

Berries:
100-150 ml mixed berries
A little maple syrup
Juice from ½ lime

1. Marinate the berries in the syrup mix for a few minutes.

Sauce:
150 ml frozen berries
1-2 tbsp coconut sugar
1 tbsp orange juice
2 tbsp lemon juice
50 ml water

1. Slightly thaw the berries
2. Run the ingredients for the sauce in a food processor

Decorations:
Lime zest

Lemon infused Carrots and Elderflower infused Beetroots

Posted on 28th December 2016 by EvaH — Leave a reply

Surprise your guest by serving vegetables with a whole new taste to them! First dehydrate your vegetables so that they lose a lot of their moisture, then add a new flavour of moisture by infusing the vegetable for a long time in a chosen liquid. WILL TAKE A COUPLE OF DAYS TO MAKE!

This is such a fun project. You really do need a food dehydrator for this one though. An oven may be used but it will need to stay on low temp for many hours…

I infused the carrots with lemon and the beetroots with elderflower but there are endless possibilities of combinations. A pretty foam and some greens will go nicely with this beautiful dish.

A “sous vide” to cook the vegetables in low temperature is useful for this recipe but not necessary.

Serves 4

Ingredients:

Carrots:
12 small and thin carrots
Liquid: 100 ml lemon juice mixed with 200 ml water

1. Wash and scrub the carrots. Then let dry at 45 C for at least 15 hours (depending on the size of your carrot) in your food dehydrator.
2. If cooking in a sous vide: Place your vegetable in a freezer zip lock bag, pour the liquid in, press as much air out as you possibly can (submerge the bag into water up to the top of the bag, that way the air will be pressed out of the bag, then close the bag). Put the bag in the sous vide pan, set it for 60 C and cook for 10 hours. No, the carrots will not get soggy at this low temperature cooking.
3. If cooking in a pan on the stove, let simmer (or just below simmer) in the liquid until almost soft. Then cool and let sit in the juice for another 4-5 hours.

Beetroots:
4 small beetroots
Liquid: 200 ml elderflower syrup and 300 ml water

1. Scrub the beetroot well removing the outer skin. I usually use plastic gloves for this step.
2. Place in a dehydrator 50C for 24 hours. Or in an oven 70 C for 14 hours. Depending on the size of your beetroot.
3. When all shrivelled up it is time to replace the moisture with the elderflower mix.
4. Either place in a bag (as above) and cook in a sous vide 70C for 3 hours, or, simmer on the stove (covered with the liquid) for 60-90 minutes. Take away from the heat and keep in the hot water for another hour. Then keep in the fridge for 3-4 hours.

Now you have “carrolemons” and “elderbeets”. Serve with some greens, an elderflower/beetroot foam and some salt.

Eldeflower/beetroot foam:
150 ml elderflower liquid (that you boiled the beetroots in).
About 1 gram of soy lecithin.

1. Take 150 ml of the elderflower liquid that you boiled the beetroots in.
2. Pour into a shallow dish.
3. Add the soy lecithin.
4. Tilt the dish and, using an immersion blender, whisk air into the mixture. May take a few minutes to get enough foam. Spoon off the resulting foam and let it sit to stabilize a few minutes in a separate bowl.

Spoon the foam onto the dish. Serve immediately (the foam may start to disappear in about 10 minutes).

Three Cheese Gluten Free Ravioli

Posted on 20th December 2016 by EvaH — Leave a reply

The dough is the challenge in this dish. Pasta dough must be very dry. The balance between dry dough and crumbles is fine but not impossible. This recipe has enough “binders” to keep the dough hold together which can otherwise be a problem. The best would be to use a pasta machine, but you can easily roll this dough by hand with a rolling pin.
Be prepared, the making of raviolis is quite time consuming. Count on a good 2 hours for this recipe…
This recipe can also be used for pasta noodles or lasagna.

Makes 2 large servings or 4 starters

1 tbsp psyllium husk
50 ml water
100 g rice flour plus extra for dusting
30 g potato flour
10 g corn flour
40 g buckwheat flour
1 egg
Salt
1-3 tbsp water (the dough must NOT be wet, just add enough to make it stick together)

Filling, anything you like. In these raviolis, I made a mix of:
Grated cheddar cheese
Ricotta
Boursin cheese
Salt and pepper

Tomato sauce:
400 g tomato passata
2 tbsp balsamic vinegar
4 tbsp lemon juice
Lemon pepper
Salt

Decorations:
Grated Parmesan cheese
Finely cut basil (chiffonade)

The filling:
1. In a bowl, combine the ingredients for the filling and set aside.

The dough:
1. Place the psyllium in the water for a few minutes to swell. Then add to the other ingredients.
2. In a food processor, combine all the ingredients, except the 1-3 tbsp water, for the dough.
3. Let run until well combined, then add the water drop by drop and stop as soon as the dough forms a ball. Sometimes, depending on your type of food processor, the dough will stay in crumbles. Then press the crumbles into a ball by hand. The dough should be dry, not wet.
4. Take a piece of dough and roll out (with a rolling pin) into a rectangle. Run though a pasta sheet maker on the largest setting. Fold 2 flaps on top (so that you have a third left of the size of your rectangle) then run through the pasta maker again. Keep on doing this until you get rid of any tears or holes. Then you can go for a smaller setting. Then repeat and do one smaller setting still. If you a working by hand with a rolling pin only, follow the same folding steps and stop when the sheet feels elastic and is thin enough for a ravioli.
5. You now have your first ravioli sheet. Dust one side with rice flour and place it flour side down. Make another sheet of ravioli which will soon go on top.
6. Using a ravioli shape (or not), place small fillings on top of the sheet. Cover with another sheet and, if using a ravioli shape (as in the photo) then separate the raviolis with a rolling pin, otherwise cut them into raviolis with a knife.
7. Make all the raviolis you need.
8. Cook in a large pan of boiling water for 2-3 minutes.

The sauce:
1. Combine all ingredients for the sauce and simmer a few minutes in a pan.

Serve immediately with grated parmesan cheese and basel.

Cheesecake with Berry Agar Noodles

Posted on 15th December 2016 by EvaH — Leave a reply

A fun Christmas dessert! I originally wanted to make the cakes into little parcels but ran into difficulty when trying to tie the fruit strings/noodles around the parcel. The string kept breaking:

I have since succeeded somewhat better (will post in a later recipe) but it’s quite tricky to get the balance right between holding together in one long string and being firm to being bendable enough… Good luck if you attempt the parcels, if not, then there are so many other options (like the one I’m presenting here). For more help in how to create the noodles, please click here.

For this dessert you will create:
Ginger crumbs
Cheesecake
Lingonberry (or cranberry) noodles

Base – Ginger Crumbs:
75 g butter, melted
1,5 tsp ground ginger
1,5 tsp ground cinnamon
0,5 tsp ground cloves
¼ tsp ground cardamom
75 ml sugar
75 ml maple syrup
400 ml gluten free flour (rice flour)
Dash of salt
¼ tsp baking soda (sodium bicarbonate)

1. Mix the dry ingredients in one bowl then add the liquids.
2. Press into the bottom of a springform pan
3. Bake 12-15 min in a 160 C oven
4. Let cool a bit

Cheesecake:
Filling:
350 g Philadelphia Cream Cheese
1 tsp vanilla (½ scraped out vanilla bean)
2 eggs
Dash of salt

1. Mix well
2. Pour into the cooled crust
3. Bake 35 min, 160 C oven – you only want it to set, not brown
4. Cool

Topping:
400 ml sour crème
1 tbsp sugar
¼ vanilla bean, scraped out seeds

1. Mix sour crème, sugar, and vanilla bean (or vanilla extract, if you prefer)
2. Pour on top of the cooled filling
3. Bake 10 minutes

Lingonberry (or cranberry) noodles:
300 ml lingonberry/cranberry juice
(plus some berries for decoration)
5 g agar powder (2,5 tsp)
Ice and water

1. Prepare a large bowl of ice cold water where you will chill the noodles.
2. Mix the juice and agar and bring to boil for 3 minutes while stirring.
3. Cool one minute, then fill syringe and then the tube.
4. When the tube is full, remove from syringe and chill in ice water for a few minutes.
5. Empty the tube by inserting empty syringe and slowly and carefully pushing the air through.

For more info on how to create the noodles please click here.

Tips for making agar spaghetti noodles

Posted on 15th December 2016 by EvaH — Leave a reply

Tips for making the noodles:

Make the syrup according to the recipe. Add some syrup into the syringe, fit the tube (long tubes are the best) on the syringe and push to fill the tube.

Place the filled tube in ice cold water a few minutes to chill and set.

Take an empty syringe, fill with air, attach the chilled tube and slowly push the noodle out of the tube.

This step takes a bit of practice… If the gel is too soft it won’t hold its shape and you need to reheat the liquid with a bit more agar. If it is too hard when it comes out, then you must dilute the solution with some more juice. Thanks to the agar, the solution may be reheated many times over.

To empty the tube is the difficult part. It will be quite hard to get the gel to exit the tube at first, but then, with all the pressure, it may come out too quickly and thus break. If you have a lot of problems exiting the noodle from the tube, you can prepare your tube (before inserting any fruit/berry mix) by putting a few drops of oil in your syringe, insert syringe into the tube and let the oil flow through. Fill the syringe with air and push through the tube in order to remove excess oil.

Another possibility to improve texture is to refrigerate the spaghetti overnight, then reheat by immersing them in warm water. This will add some stability and elasticity to the noodles.

There are many fun dessert ideas with these noodles, why not decorate a yummy cake? Or just make a berry salad with a nice marinade and noodles?

Coco Fruit Salad

Posted on 30th November 2016 by EvaH — Leave a reply

A festive dessert! Maybe not a fruit salad in a traditional sense but a mix of persimmon, mango, coconut and kiwi. Best served cold in a small glass. If you can’t get persimmon, why not try another fruit, nectarine maybe? Great for breakfast, snack and desserts! Delicious and healthy! Slightly less healthy, but probably really, really good, would be to add one tablespoon of Malibu liqueur in the coconut/yoghurt mix…

Makes 4-6 small servings.

Ingredients

1 mango
Zest of a lime
(chili flakes – optional)

2 kiwis

4 tbsp coconut cream
8 tbsp pureed persimmon (about 1 fruit)
Dash of salt

75 ml coconut cream
75 ml Greek yoghurt
dash of salt
1 tsp agave syrup

Chopped pistachios

1. Cut the mango into pieces and puree in a blender (or handheld mixer). Add the lime zest and, if you want to experiment with a spicier version, add some chili flakes. From a small spoon, drop piles on a sheet of baking parchment and, using the back of the spoon, flatten into thin rounds. Dry in a food dehydrator on 45-50C or in an oven for 10-12 hours.
2. Puree the kiwis and pipe them onto a sheet of baking parchment and dry them as well.
3. Cut the persimmon into chunks, run in a small blender (or a hand held mixer), combine with the coconut cream and salt and pour into serving glasses.
4. Combine the coconut cream, Greek yoghurt, salt and agave. Place in a plastic bag and pipe the mixture on top of the persimmon cream.
5. Place in the fridge to chill.
6. Serve with chopped pistachios and some of the dried fruit pieces on top.

Carrots Carrots Carrots

Posted on 23rd November 2016 by EvaH — Leave a reply

Sometimes you come across the most beautiful carrots in several colours. Take the opportunity of this and make a Carrot Salad. Soften the carrots a bit with this marinade and serve as a starter or as part of a main course. Beautiful, simple and delicious.

Ingredients:

3 different coloured carrots

Marinade:
100 ml olive oil
100 ml white wine vinegar
1 tbsp honey
2 tbsp lemon juice
Salt and pepper

Basil to decorate, cut into chiffonade (thinly sliced)

Day one:
1. Using a peeler, shave long thin strands of the carrots. Reserve the remaining carrot “blocks” (the part that is too small to shave any more strand from).
2. Whisk the marinade. Combine all strands of carrot except for the dark coloured (the colour might bleed and stain the others) and pour the marinade on top, saving some for the dark coloured strands which should marinate in a separate bowl (again, to save the colours from bleeding). Refrigerate.
3. Now take the remaining carrot “blocks”, cut into small pieces (brunoise) and again, keep the dark coloured apart. Add some lemon juice and set aside in the fridge.
Day two:
1. Plate the strands and the brunoise of carrots in a fun way. Now is OK to combine the dark colour with the lighter, they won’t bleed too much.
2. Sprinkle the basil on top and serve as a starter or as a side.

The Gluten Free Gourmet

Gluten free living with style and taste! Follow on Instagram @theglutenfreegourmet.

Toasted Buckwheat Granola

Aubergine Chutney, Coconut Chickpea Hummus with Quinoa

Sweet and Sour Kiwi Soup

Beetroot Quinoa

Coconut Chocolate Treats

Thin Crust Pepper Pizza

Creamy Chocolate Chili Tofu Ice Cream

Parmesan Foam, Parmesan Risotto, Parmesan Spinach Noodles

Fruit Tagliatelle

Lemon infused Carrots and Elderflower infused Beetroots

Three Cheese Gluten Free Ravioli

Cheesecake with Berry Agar Noodles

Tips for making agar spaghetti noodles

Coco Fruit Salad

Carrots Carrots Carrots