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gluten free

Favourite recipes gluten free light meals Vegetarian

Easy ten minute zucchini wraps recipe

May 12, 2017

In our latest recipe book SAVOUR, vegetables are the heroes of every dish. This recipe is a special favourite because it’s simple, fast and delicious with the added bonus that you will never want to purchase supermarket wraps again! These are gluten free, dairy free and refined sugar free too.

They will keep in an airtight container in the fridge for several days so that you will have an easy meal at the drop of a hat. They can also be frozen for a later date.

You could also make these wraps with a mix of grated zucchini, carrot or beetroot and add any chopped herbs such as thyme, basil or coriander.

 

SAVOUR RECIPE – TEN MINUTE ZUCCHINI WRAPS

Makes 4
2 large zucchini, grated
1⁄2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1⁄4 teaspoon of cumin, ground
1 1⁄2 tablespoons of rice flour
1 tablespoon of Italian parsley, chopped

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about 1⁄2 cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel of the baking paper.

Top with your desired filling and wrap! Also great for using up leftovers or serving unfilled with soup.

 

 

breakfast gluten free

The ultimate chocolate buckwheat granola clusters

April 29, 2017

I often find breakfast a challenge, I like variety so having a jar of home made granola on hand is always helpful, it also serves as a coffee-break snack! Granola is easy to make and your kitchen smells wonderful when it’s baking. This one is gluten free, dairy free and refined sugar free. You can adjust the sweetness to your liking by adding more or less rice syrup.

A NOTE ABOUT BUCKWHEAT AND QUINOA PUFFS
Although the name suggests otherwise, buckwheat is actually not a wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel so it is a great option for those wanting gluten free recipes. Buckwheat groats also add a special crunch when toasted and are high in minerals and anti-oxidants.

Quinoa puffs are literally quinoa grains that have been gently heated until they ‘puff’ they have a yummy, toasted flavour with a soft center, you can eat them on their own as a breakfast cereal.

Enjoy!

RECIPE

Makes one extra large jar

DRY INGREDIENTS

1 cup of buckwheat groats
1 cup of quinoa puffs
1 cup of coconut threads
1/2 cup sliced almonds or other nuts
1/4 cup sunflower seeds
1/2 teaspoon of himalayan or sea salt

LIQUID INGREDIENTS
1/4 cup of coconut oil, melted
3 – 4 tablespoons of rice syrup or organic 100% maple syrup or honey
3 tablespoons of cacao powder
1 tablespoon of tahini
1 teaspoon of vanilla extract
1 teaspoon of cinnamon

Preheat oven to 150 degrees celsius.

Place all the dry ingredients in a large bowl and stir to combine.

Melt the coconut oil by placing a smaller bowl into a larger one of hot water or by gently heating in a small pot over a low heat.

Mix together all the liquid ingredients in a medium sized bowl. Pour over the dry ingredients and mix well. It will be sticky, chocolatey and clumpy.

Line a baking tray with baking paper and spread out your granola as evenly as possible.

Bake for 20 minutes, remove from the oven and allow to cool completely.

Break up the granola with your hands and place in an airtight container or lidded jar.

Serve with your favourite nut milk, yoghurt and fresh fruit.

I love snacking on mine too for a mid afternoon pick-me-up!

baking gluten free

Banana Rhubarb Bread

April 12, 2017

Make a BIG loaf of this Banana Rhubarb Bread and feast on it for breakfast! I love it, it’s gluten free, dairy free and refined sugar free too. Swap out the rhubarb for other fruit such as feijoa, apple, pear, berries etc.

BANANA RHUBARB BREAD RECIPE
gluten free/dairy free/refined sugar free

Makes a LARGE size loaf, halve the recipe if you only have a small loaf tin.

1½ cups buckwheat flour
1½ cups almond meal
2 cups of light muscavado sugar (or another unrefined sugar)
2 teaspoons of baking powder
1 teaspoon of baking soda
4 teaspoons of cinnamon
4 bananas + 1 for decoration
2 eggs
1 cup of dairy free coconut yoghurt
½ cup of grapeseed or rice bran oil
2 teaspoons of pure vanilla

Pre-heat over to 160 degrees celsius.

Place all the dry ingredients in a food processor and pulse to mix. Add all of the other ingredients on the list above and process till mixed. Tip the mixture into a large bowl.

Add 1 cup of chopped rhubarb (or other fruit) and ¼ cup of chia seeds (optional).
Mix well.

Pour mixture into a large loaf tin lined with baking paper.

Slice a banana lengthwise and place the 2 halves on the top of the loaf for decoration or if you are using rhubarb you could use 2 stalks instead.

BAKE 1 hour – test with skewer, bake another ten minutes if required and test again.

Cool in tin for 30 mins then remove to a cooling rack.

Keeps well for several days in an airtight container and also freezes well 🙂

Go a step further, make it into French Toast like I have done on the Bestow Beauty Blog here – www.bestowbeauty.com/12/banana-rhubarb-french-toast-brunch/

gluten free light meals seafood simple meals soup

Lime, chilli, prawn noodle soup

June 9, 2016

If you’re feeling the winter blues lately you may like this little vibrant pick me up. There’s something about lime, chilli and coriander that just works. This soup is easy and so ‘next level’ in flavours, try it – you’ll love it I’m sure!

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RECIPE
Serves 3-4

1 tablespoon of sesame oil
1 cm slice of fresh ginger, grated
2 garlic cloves, minced
4 cups of chicken or vege stock (preferably home made)
2 tablespoons of tamari (Japanese soy)
1 tablespoon of fish sauce
Juice and zest of two limes
20 prawns, fresh or frozen
1 red chilli, sliced
2 spring onions, sliced
125 grams of vermicelli noodles
A small handful of fresh coriander

Soak or cook the vermicelli noodles according to the packet instructions.

Heat the oil in a large pot over a medium-high heat. Add the garlic and ginger and sauté for a minute or two. Add the stock, tamari, fish sauce and lime zest & juice. Bring to the boil, turn down and simmer for five minutes. Add the prawns and simmer for another 3 – 4 minutes. Remove the prawns and set aside.

Divide the noodles into serving bowls, ladle the soup over the noodles, then add the prawns, chilli and spring onion. Scatter with coriander leaves.

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breakfast gluten free

Have you tried millet porridge yet?

March 20, 2016

Autumn is upon is in this part of the world, the mornings are cooling off and our appetite changes towards more comfort food. Millet porridge is one of those for me, having been an avid oats girl from way back this is a surprising delight!

The gorgeous plateware is individually created by Joy Smithers of Batch Ceramics in Australia and was supplied by Shipshape of Waihi Beach who are a NZ stockist.

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MILLET PORRIDGE RECIPE
Gluten free/dairy free/refined sugar free
Serves two to three

1 tablespoon of coconut oil
4 tablespoons of organic millet
1 tablespoon of organic flax seed
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt
1 teaspoon of pure vanilla extract
2 cups of plant based milk (coconut, almond etc)
2 medjool dates, sliced
2 tablespoons of almond butter (optional)
2 tablespoons of dairy free coconut yoghurt (optional)

Add the coconut oil to a small saucepan and melt over a medium heat. Add the cinnamon and nutmeg and heat for 30 seconds to bubbling. Add the millet and flaxseed and stir to coat with the oil and spices for about another 30 seconds. Add half of the milk, the salt and the vanilla, stir well and turn down to a low heat. As your millet slowly simmers and thickens, gradually add the rest of the milk and stir frequently. Cook for a further 15 minutes, add more milk if required. I like my millet slightly nutty, if you prefer less texture then cook longer.

Serve with the almond butter, coconut yoghurt, dates and extra milk. If you want to add more sweetness then serve with honey or coconut sugar.

You will find that a little goes a long way with millet porridge as it’s quite filling!

I’ve also served mine with Banana Bread from my cookbook Bestow Treats I – all gluten free, dairy free, refined sugar free recipes.

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baking desserts gluten free

Kumara and Boysenberry Cake – Gluten Free

December 9, 2015

Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. I personally love this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

RECIPE

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), cooked, mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

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Want more gluten free, dairy free, refined sugar free recipes?

Many more recipes like this one are available in a gorgeous recipe journal – Bestow Treats II, that I have co-produced (as well as 3 other journals) with Janine Tait from Bestow Beauty.

BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available through my online store – www.thehuiapress.com

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baking desserts gluten free

Kate’s chocolate cardamom cake

June 24, 2015

Yes this is a rich, decadent chocolate cake BUT it is also gluten free and refined sugar free. And the cardamom overtones make it so much better than any ordinary chocolate cake. The recipe was kindly given to me by Kate from Boy Oh Boy cafe at Waihi Beach after I tried her one – I loved it soooooo much. I have changed the recipe a little by using coconut sugar and grinding cardamom pods that were given to me as a gift from Southern India. Enjoy x

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CHOCOLATE CARDAMOM CAKE RECIPE
with Avocado Mousse frosting

CAKE:
6 free range eggs
300g of fair trade dark chocolate (70%+ cocoa)
150 grams of butter
10 cardamom pods, ground or 1 teaspoon of ground cardamom
4 tablespoons of coconut sugar

FROSTING:
1 large, ripe avocado
1/2 cup of cacao powder plus 1 tablespoon
1/2 cup of 100%, organic maple syrup
1/4 teaspoon of himalayan salt, ground

Pre-heat the oven to 170 degrees celsius.
Line the base of a 19cm (7.5″)springform, non-stick cake tin with baking paper. I always use this size tin for a standard cake recipe so that I get a higher cake.
Melt the butter and chocolate together over a low heat. Separate the egg whites and yolks into two bowls. Add two tablespoons of the sugar to each bowl. Beat the egg yolks and coconut sugar until a pale caramel colour. Stir in the melted butter/chocolate mixture and the cardamom. Whip the egg whites and coconut sugar until firm and glossy. Fold the egg whites into the chocolate mixture. Pour into your prepared cake tin and bake for 30 to 40 mins. Check after 30 mins by inserting a skewer and see if it comes out clean, if not cook for another 5-10 mins. Remove from the oven and cool in the tin for 30 mins then remove to a baking rack to cool completely. The cake will sink in the middle but that will be filled with frosting so don’t worry too much about it.

Blend all the frosting ingredients well with a stick blender, you want this to my smooth and silky. Spread all over your cake! You will be able to share this cake with a few people as smaller slices are enough due to the richness.

 

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breakfast gluten free

A Christmas breakfast

December 22, 2013

To start Christmas day off well try this gorgeous gluten free, dairy free recipe from the Bestow Within Journal.

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RECIPE
1 large kumara (or sweet potato)
1 dozen cherry tomatoes
2 large handfuls spinach
2 medium red onions
4 eggs
1 tablespoon of apple
cider vinegar
Coconut oil to cook
Olive oil (optional)
Himalayan or sea salt & pepper
Fresh herbs such as basil, thyme, parsley, oregano, chopped

Preheat oven to 200°C. Slice kumara into 6mm round discs. Coat with a little oil, place in a single layer on a baking tray. Bake for 30 minutes or until golden and cooked through. Halfway through the roasting time wash and slice the tomatoes in half. Place on a second baking tray with the sliced onion, and roast in the oven for 15 minutes or so, until soft. Keep in the oven until ready to serve.

Once the onions, kumara and tomatoes have all finished cooking, bring two pots of water to the boil, one for the spinach and one for the poached eggs.

Add the vinegar to the pot for the eggs. Wash the spinach and add to the other pot, wilt and strain.

When the poached egg water is boiling, stir with a spoon in a circular motion and drop in each egg, one at a time to poach.

Create your stacks by layering 3– 4 kumara slices, then some wilted spinach, a few roasted tomatoes, the onion rings and top with the poached egg. Add some extra roasted tomatoes around the base of the plate, drizzle with a little olive oil and grind salt and pepper over your stack, sprinkle with fresh herbs. Serve.

High in protein, this breakfast will sustain you through the morning. Kumara is also one of the most nutritious of all vegetables. It is a good source of antioxidants, protecting your skin from ageing.

gluten free raw food snacks

Cardamom truffles

December 11, 2013

Carrying on in the healthy, raw, gluten free theme I decided to give these cardamom truffles a whirl. Cardamom is a favourite spice of mine and has several health benefits such as aiding digestion. It’s also anti-oxidant and anti-inflammatory. So in other words it’s a fully loaded, power packed little pod! Combined with orange zest and manuka honey in this recipe adds a lovely spicy-sweet taste explosion.

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RECIPE
1 1/2 cups of natural almonds
1 cup of pitted dates
1 teaspoon of fresh ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon of melted Manuka honey
Zest of one orange
Pinch of salt

Process the almonds and dates in a blender or processor until well ground and mixed. Add to a bowl with all the other ingredients and mix well. With wet hands (prevents everything sticking) roll tablespoons of mix into balls, roll in coconut if you wish, refrigerate or freeze. Eat with a cup of cardamom tea!

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gluten free snacks

Sun dried tomato pesto

November 29, 2013

People always seem to love this pesto and it’s so easy plus it’s gluten, dairy and refined sugar free!

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RECIPE

¾ cup of sundried tomatoes
½ cup of pine nuts
2 garlic cloves, chopped
Bunch of herbs
¼ cup of olive oil (or ½ cup if you don’t use Bestow Beauty Oil)
¼ cup of Bestow Beauty Oil (optional)
1 tablespoon of fresh flat leaf parsley, chopped
1 teaspoon of apple cider vinegar
Himalayan salt and freshly ground black pepper

Place all ingredients except the olive oil into the blender, scraping down sides occasionally, until almost smooth. With motor running, add oil in a steady stream. Blend and serve.

Tomatoes are full of beta–carotene, a phytochemical that helps protect your skin against sun damage.  The lycopene it contains, while helping protect us from prostate, lung and stomach cancers, also makes skin less likely to get sunburnt.  One study showed an average of 40% less redness after being exposed to the sun.  Another study of 40–50 year olds showed that those with high skin lycopene levels had smoother skin and less wrinkles!

From BESTOW WITHIN