Gluten-free recipes for the healthy soul

Gluten-free recipes for the healthy soul

Roasted Red Bell Pepper Soup

Serves: 4


Bell pepper, red: 2 pc

Bell pepper, yellow: 1 pc

Tomato, medium : 2 pc

Walnut, finely chopped: 2 tbsp

Vegetable stock: 1 cup

Olive oil: 2 tbsp

Ginger, grated: 1 tsp

Salt and pepper: to taste

Nutmeg powder: a pinch

Fennel leaves, finely chopped: 1 tsp


Roast bell pepper and tomato directly on the flame till slightly burnt on the outside. Cool and peel the skin. Roughly chop and grind together with walnut and vegetable stock in the blender. Remove from the blender.

Heat oil and add grated ginger.

Add puréed soup and sauté for a minute. Adjust the consistency by adding 1 cup of water (or more).

Add salt, pepper and a pinch of nutmeg powder.

Simmer for 6-7 minutes.

Serve in soup bowls and garnish with chopped fennel leaves.

Almond & Buckwheat Cake

Serves: 4


Almond flour: 60 gm

Buckwheat flour, organic: 80 gm

Oatmeal, finely ground: 25 gm

Olive oil, organic : 75 ml

Butter, room temperature: 100 gm

Baking soda: ½ tsp

Baking powder: ½ tsp

Sea salt: ½ tsp

Nutmeg, ground : ¼ tsp

Honey:¾ cup

Vanilla extract: 1 tsp

Almond Milk : 1 tbsp


Preheat the oven to 180°C. Line a 7x7 baking square pan with greased parchment paper.

Sieve all the flour and combine with the dry ingre-dients. Set aside.

Combine the wet ingredients. Stir together the oil, butter, honey, and vanilla. (For best results, use a stand mixer.) Add the almond milk and mix well.

Slowly, add the dry ingredients to the wet ingredients. When dry ingredients mix well, it’s ready for baking.

Bake the cake for about 30-35 minutes. (The edges may grow dark, since baked goods made with honey darken more easily.)

When a slotted spoon inserted into the centre comes out clean, the cake is ready to serve.

Quinoa Tabbouleh

Serves: 4


Olive oil: 2 tbsp

Sesame seeds: 1 tsp

Lemon juice: 2 tbsp

Salt and pepper to taste

Tomato, finely chopped: 2-3 pc

Pomegranate:¼ cup

Apple, green, grated 1 pc

Quinoa, boiled: 1 cup

Parsley, finely chopped: 1 bunch

Mint leaves, finely chopped: ½ bunch

Coriander leaves, finely chopped: ½ bunch


Heat olive oil and add sesame seeds. Remove and cool. Mix with lemon juice, salt and pepper.

Wash and rinse all the herbs, leave to drain.

Add the chopped tomato, pomegranate and grated apple in a big bowl.

Add cooked quinoa and all the fresh herbs.Toss with prepared dressing. Serve chilled.

Photos by: Juidin Bernarrd

Ritu Chaturvedi,

Food Blogger,

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