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Gluten-free recipes for the healthy soul
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Roasted Red Bell Pepper SoupServes: 4Ingredients 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 MethodRoast 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. |
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Almond & Buckwheat CakeServes: 4Ingredients 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 MethodPreheat 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. |
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Quinoa TabboulehServes: 4Ingredients 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 MethodHeat 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,
www.fussfreecookingblog.wordpress.com
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