Archive for October, 2008
Sweet Chilli Tofu Nori Wraps
Ingredients 375g (12oz) firm tofu 1 tablespoon gluten-free tamari 1 tablespoon gluten-free sweet chilli sauce olive oil spray 8 sheets nori seaweed 25g (1oz) baby English spinach Method 1 Cut the tofu into 1cm (1/2in) thick slices, then cut each slice into 2.5cm (1in) wide pieces. Put the tofu into a bowl. Combine the tamari [...]
Tamari Chips, Nuts & Seeds
Ingredients 200g (6 1/2oz) chickpea chips 100g (3 1/3oz) raw almonds 2 tablespoons pepitas (pumpkin seeds) 1 tablespoon gluten-free tamari 2 teaspoons gluten-free sweet chilli sauce Method 1 Preheat oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper. 2 Put the chickpea chips, almonds and pepitas into a bowl. Combine the tamari [...]
Apple & Strawberry Almond Scones
Ingredients 2 cups (230g/7 1/4oz) gluten-free self-raising flour 1/2 cup (25g/1oz) baby rice cereal 1/2 cup (55g/1 2/3oz) almond meal 1 teaspoon xanthan gum 1 teaspoon gluten-free baking powder 1 teaspoon ground cinnamon 40g (1 1/3oz) cold butter, chopped 1 1/4 cups (310ml/10 fl oz) low-fat milk, plus extra, for brushing 140g (4 1/2oz) apple [...]
Apple Date Slice
Ingredients 1 cup (180g/6oz) pitted dates, chopped 1 cup (250ml/8fl oz) water 1 1/2 cups (180g/6oz) gluten-free plain flour pre-mix 1 cup (60g/2oz) shredded coconut 1 cup (115g/3 2/3oz) pecan halves, chopped 1 cup (250ml/8fl oz) rice milk 2 apples, peeled, cored and sliced 2 tablespoons cherry pure fruit spread Method 1 Preheat oven to [...]
Apricot Dream Balls
Ingredients 200g (6 1/2oz) dried fruit medley 100g (3 1/3oz) dried apricots 1 tablespoon reduced-fat coconut milk 1/4 cup (25g/1oz) desiccated coconut Method 1 Put the fruit medley, apricots and coconut milk into a food processor and process until the mixture comes together. 2 Shape tablespoons of the mixture into balls and roll in the [...]
Pumpkin, Rice & Millet Slice
Ingredients 1/2 cup (105g/3 1/2oz) millet 1/2 cup (100g/3 1/3oz) long-grain brown rice 4 cups (1 litre/32fl oz) water 400g (13oz) peeled pumpkin, cut into wedges 1/4 cup (60ml/2fl oz) gluten-free tamari 1 tablespoon pepitas (pumpkin seeds) 1 tablespoon toasted sesame seeds 1 tablespoon sunflower seeds 50g (1 2/3oz) mizuna or mixed salad leaves 1 [...]
Chunky Potato, Leek & Quinoa Soup
Ingredients 1 tablespoon olive oil 2 medium leeks, thinly sliced 150g (5oz) gluten-free 97% fat-free bacon, chopped 500g (1lb) potatoes, unpeeled, chopped 5 cups (1.25 litres/40 fl oz) gluten-free chicken or vegetable stock salt and pepper 1/3 cup (60g/2oz) quinoa 400g (13 oz) can cannellini beans, rinsed and drained 2 tablespoons snipped fresh chives Method [...]
Spinach & Fetta Pasta Bake
Ingredients 8 cloves garlic, unpeeled olive oil spray 100g (3 1/3oz) baby English spinach 250g (8oz) gluten-free rice pasta shells 5 eggs 1/2 cup (125 ml/4 fl oz) light cream 2 spring onions (scallions), thinly sliced 1/2 cup (50g/1 2/3oz) grated parmesan cheese 1 tablespoon finely chopped fresh herbs (thyme, chives, parsley) 100g (3 1/3oz) [...]
Bacon, Leek & Ricotta Slice
Ingredients 2 medium leeks, thinly sliced 1 tablespoon light olive oil 4 slices gluten-free 97% fat-free bacon, thinly sliced 6 eggs 1 cup (260g/8 1/3oz) low-fat ricotta cheese 1/2 cup (125ml/4fl oz) light cream 1/2 cup (50g/1 2/3oz) grated parmesan cheese 1 tablespoon chopped fresh herbs (parsley, chives, sage) salt and pepper Method 1 Preheat [...]
Corn Pasta Salad
Ingredients 250g (8oz) gluten-free corn and rice pasta 200g (6 1/2oz) chargrilled red capsicum (bell pepper), cut into thin strips 310g (10oz) can corn kernels, drained 200g (6 1/2oz) artichoke hearts, chopped 50g (1 2/3oz) baby English spinach 1 tablespoon chopped fresh dill 1 tablespoon capers 1 tablespoon extra virgin olive oil 2 tablespoons apple [...]