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Category Archives: gluten free

Gluten free sourdough bread <3

The other day, my friend Eve and I did a food pet swap- I gave her a jar of water kefir, and she gave me a jar of buckwheat sourdough starter. I did know that you could make gluten free sourdough, but so far I hadn’t got round to it.

I’ve tried a ton of gluten free bread recipes, and I’ve also invented a fair few myself, but although a lot of them taste great on the day they are made, they go stale so ridiculously fast that its almost not worth bothering, unless you’ve got  a bunch of people to feed (or you want to eat a lot of bread *ahem* ( After a lot of googling, I found a recipe that I though I could probably tweak and adjust, to make it vegan and sugar free, and the result was absolutely delicious~ and the best part- this bread is still good to eat 3 days after its made- without toasting! Its also moist, and tangy.

Here is the link for the original recipe which I tweaked. Image

So, after a few adjustments, here is the recipe I’ve been making:

Recipe:

2 cups of buckwheat sourdough starter

1 cup of buckwheat flour

1 cup tapioca starch

1 and a bit cups of sourghum flour

1 cup of millet flour, or millet finely ground up in spice grinder (way cheaper 😉

2 Tbspn xantham gum

4 eggs worth of “no egg” or another egg replacer, mixed with twice as much water, and whisked to make a fluffy mush

1/3 cup melted coconut oil

3/4 Tbspn salt

sesame seeds, for sprinkling

2/3 cup of water

The original recipe had sugar in it, but as I avoid sugar, I left it out and then let the bread rise for longer, so if you don’t care, 2 Tbspn sugar

Method:

Mix “egg” fluff, water and sourdough starter. Add flour salt and xantham gum, then pour coconut oil on top of flour, rub the oil into the flour a bit with your hands, and then mix the whole bowl together. It should be semi dough like, not too wet, not too dry.  Now. Oil another bowl, put it all in there, cover with a cloth and leave to rest, overnight, in a warm place (I used my hot water cupboard.) Then the next day, put a piece of waxed baking paper on a baking tray, and put your dough onto the  tray. Put into oven at a really low heat- 40 degrees C ish, and let it rise for half an hour (This might be different if you used sugar, you could probably just leave it on the bench with a tea towel covering it). Then, heat oven to 200degrees C, and just before you put it in the oven, slash the top with a knife and sprinkle seeds over the top. Bake for about 20 mins, until it makes a hollow sound when you hit the top of the loaf. That’s it! Done.

I highly recommend finding a buckwheat sourdough starter somewhere- it makes a beautiful loaf of bread.

Have a beautiful Friday xx

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Best ever gluten free sugar free vegan carob slice nom nom nom

Photos to come!

I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?

Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!

Base:

5 cups soaked cashews (this is the volume AFTER they are soaked)

2 cups dates, soaked in boiling water

1 cup tapioca starch

50ml coconut cream

1 tsp vanilla essence

1 cup dessicated coconut

Topping:

3 cups Soaked cashews:

1 cup coconut cream

1/2 cup carob powder

1 cup dates soaked in boiling water

stevia leaf powder – 2 small pinches

1/2 tsp chocolate essence

1/2 tsp vanilla essence

dessicated coconut, to top.

Method:

You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!

Preheat oven to 180 degrees C

Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about  10 mins.

Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.

Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.

Sprinkle with coconut and serve!

Potato cauli mash bake, the epitome of comfort food methinks

I made this last Wednesday to rave reviews. I didn’t actually think it was going to be THAT good.. after all, I’ve made so many vege and white sauce bakes before, but somehow this had everyone drooling, and I got a comment here the next day from April asking me to post this.. so, here goes! Sorry, no photo, as I said, I didn’t think it was going to be worth posting but it seems it was. 🙂 Anyway, its gluten, dairy and sugar free!

Serves 10

10 large potatoes, peeled and chopped into circular disks. I used Agria

3/4 regular sized head of cauliflower

1 L soy milk

1/3 cup rice flour

1/2 cup light tasting oil

6 drops stevia liquid

paprika, for sprinkling

1/8 tspn nutmeg, ground

2 tspn salt

3/4 cup sunflower seeds

1 recipe vegan cheese (recipe here)

Method: Chop the potatoes and cook them on the stove until just cooked. Chop the cauliflower into tiny pieces and boil it too until soft.

In the meanwhile, make a white sauce. Heat the oil at low temp. Saute the rice flour, nutmeg and 1 tspn of th salt for half a minute. Turn off heat and add soy milk. Stir well. Add the stevia. Now bring to the boil. Your element should be on moderate heat, and you’ll need to stir heaps to stop it from sticking.

Make the vegan cheese. The recipe for it is in this post

Toast the sunflower seeds until slightly browned, and grind them, either in a spice grinder or with a mortar and pestle.

Now, put it all together. In a large shallow baking dish spread out all the potatoes. Now sprinkle them with some salt. On top of this, arrange the cauliflower. Press it all down so it’s nice and compacted. On top of this, pour the white sauce. On top of the white sauce, sprinkle the toasted seeds. On top of that, drizzle some of the vegan “melted cheese.” And to top it off, sprinkle some paprika.

Bake at 200 degrees celcius for around 25 mins, or until the white sauce/ cheese layer is bubbling and golden. Serve hot!

Carob pancakes with avocado carob pudding.. healthy enough to eat for breakfast!

I gave up sugar in January, cold turkey. After more than 10 months completely sugar free (everything, sucrose, honey, molasses, dried fruit, even fresh fruit for some of the time (I don’t recommend giving up fresh fruit, btw, was just what my body needed at the time)) I can report that after a while my desire to eat sweet tasting foods diminished HEAPS. Oh, and my health is way better!

However… as I am beginning to understand, even the seasoned sugar renunciant craves chocolate every now and then. When that happens, I fight back with these!

Image

Carob pancakes

2 cups buckwheat flour

2 tspn egg replacer

2 Tbspn soy milk

1/4 cup carob powder

10 drops liquid stevia

a dash of chocolate essence

About 2 cups water, maybe a bit more

A little oil, for frying.

Mix the flour and the carob powder. In a separate container, whisk together the egg replacer and soy milk. Now add all the wet ingredients to the flour mix. You might need more water- you want it to be nice and runny, easily pourable. Whisk well. Now, you know the drill. Put a little oil into either a non stick or cast iron frypan and set it to medium heat. Pour 1 pancake’s worth of batter into the pan and leave it alone until the bubbles pop. If you want a crepe instead of a pancake (like photo 2), use a spatula to spread to batter out so its very thin. It’ll cook really quickly.

Serve with avocado carob pudding:

1 ripe avocado

1 Tbspn carob powder

1 drop choc essence

4 drops liquid stevia (or if you have a really sweet tooth you can add more!)

As much water as required to make it your desired consistency.

Mash the avocado and add the rest of the ingredients. Serve on the pancakes! .

Voila! Chocolate cravings gone, breakfast sorted!

Millet sushi.. as healthy as sushi comes!

I’ve been on such a sushi buzz for the last fortnight! Seriously. Quinoa sushi, fruit sushi, regular sushi..  This is my new favourite though!

So its no big secret that the sushi that you buy in a shop isn’t exactly health food, although many people seem to think so. White rice= no real nutrition, added cane sugar= not the best and oily mayonaisse in the fillings, or loads of sugar and salt are some of their unfortunate features. Enter millet sushi! No sugar, oil or white rice to be seen!

Millet sushi filled with teriyaki tofu and avocado.. vegan, gluten and sugar free

2 cups millet

1/2 an avocado

100grams tofu, thinly sliced and marinated in soy sauce with 1 tspn ginger, a small pinch of hing, 5 drops stevia and 2 tbspns chinese sesame paste

nori (for rolling)

pinch salt

2 Tbspns rice vinegar

Method:

Toast the millet by putting it in a pan on the stove on a low heat, and stirring it every now and then for about 10 mins until it’s golden and smells nutty.

Add 2 cups water. Stir every min or two so it doesn’t stick to the bottom. Now add 2 cups more water. Stir again until its all gone.. Now 2 cups more! Once all this water is gone, it should be cooked through.

Transfer the rice to a shallow container and mix through the vinegar and salt.

Wait for it to cool.

Meanwhile, transfer the marinating tofu to a lined baking tray and put into an oven set to “grill.”  Drizzle a little of the marinade over the top. Depending on how fast your grill is, you want them to be in there for 1o mins-25 mins until golden and crispy. Just keep checking. You don’t want them to burn..

Now the millet should be cool.. Hurrah!

Roll up the sushi by placing a sheet of nori on top of your sushi mat, and spreading out a thin layer of millet. At the end closest to you, place a line of tofu and avocado. Now roll up tightly, tucking the nori sheet inside itself, into a nice cylinder of goodness.

Serve with miso soup, wasabi, soy sauce and pickled ginger. Nom!

 

Fruit sushi- vegan dessert sushi

Strawberry dessert sushi? Why not!

We’re definitely in the lead up to summer now, so I have started to cook a lot lighter, and I thought these were perfect for a light, summery meal. I was cooking with Nicola yesterday for the last time in 3 months :S She is going to Tauranga until February. Will miss cooking with you Nicola! 😦

It is also strawberry season which is amazing, so it was nice to be able to feature them here. I got these little gems right out of Colleen Patrick-Goudreau’s book “The vegan table” (page 122.) I more or less made them to her recipe, but made a few little tweaks- like gently rolling the sushi in lightly toasted coconut, and changing the sauce from strawberry to raspberry. Also, her recipe says that 1 cup of rice will make 36 pieces of this, and I multiplied the recipe by 4 and it only made 38! Confusing. They also look the same size as the ones in her photo on page 120. Ah well, it’s a beautiful recipe, and people loved them!

Vegan, gluten free and seasonal!

Ingredients:

4 cups sushi rice

4 cups coconut milk

4 cups water

8 tablespoons raw sugar/ 48 drops liquid stevia

small pinch himalayan salt

Small amount of good quality seedless fruit jam, slightly blended so it’s smooth

500 grams fresh strawberries, thinly sliced

2 cups dessicated coconut, lightly toasted.

Put the rice, coco milk and water in a pot. Bring to the boil. Stir often otherwise it will stick. Then, simmer for about 20 mins until all liquid is evaporated. I needed to add about another 2 cups of water more than the recipe said. Especially when almost all liquid is gone, stir often.

Now add the sweetener and salt, mix thoroughly and put into a long shallow tray to cool. I just whacked it in the fridge for an hour. 😉

After an hour, take a small handful of rice and mould it into an oblongy shape. Toss it in the coconut. Now, on top of each piece, spread a small amount of jam, and into the jam, stick the strawberries! Genius!

Serve them with this sauce

Raspberry reduction sauce:

1L frozen raspberries

3 tablespoons balsamic vinegar

3/4 cup more of the jam you used (optional)

a big pinch black pepper

1/4 cup orange juice (I actually used orange and mango and it was wildly successful)

1 cup water.

Boil everything until the raspberries are all broken down and the liquid has reduced heaps. It should look syrupy. Blend with stick mixer for a couple of seconds, and serve with the sushi.

So all in all an excellent recipe!

 

Homemade instant hot millet cereal with vanilla and coconut

Ok, so this isn’t anything showy. Just a warm, tasty and nourishing way to start the day. I’m living by myself for the next two weeks, which is quite strange as I’m used to cooking for at least 4. In a past life, I wasn’t a particulaly healthy vegan, so if I was just cooking for one I’d just snack on whatever was lying around all day. So, I decided that at the beginning of this two weeks I’d invest some time to make some quick and healthy breakfast and lunch options that I could have on hand when I need a quick meal. Enter hot millet porridge. I made the hugest batch of this- a premix of toasted ground millet, cinnamon, cardamom, coconut, linseeds, pumpkin seeds and sunflower seeds. You could add dried fruits or nuts too if you liked. Then all is required to prepare it is to put 3/4 of a cup of this in a saucepan with 1 1/2 cups boiling water, 1/2 cup non dairy milk and a teaspoon of natural vanilla essence and simmer for 2 mins.. voila, instant porridge. I know instant porridge is nothing new, but its much cheaper to buy whole millet, and cooking whole millet into a porridge takes about half an hour.. so, this is my new go to quick breakfast 🙂

Coconutty, vanilla infused instant millet cereal

 

Millet cereal pre mix

1L hulled millet grain

1/2 cup coconut

1/4 cup pumpkin seeds

1/4cup sunflower seeds

1/8 cup linseeds

pinch of salt

1 tspn cardamom seeds, ground

1 tspn ground cinnamon

 

Method:

Roast the millet in a saucepan over a low heat. Here https://aconsciouskitchen.wordpress.com/2012/09/18/tuesday-morning-pumpkin-brownie-millet-salad-and-vege-seed-balls/ is a link from an earlier post I made on how to nicely roast millet. Once its done (about ten mins), take a cup of the cereal at a time and grind it all in a spice/ coffee grinder. You want it to be quite a fine powder. (I couldn’t get my food processor to break up the grains, maybe if you have a super processor you would be able to.) Toast the whole seeds. Now mix all ingredients together in a storage container. Add some dried fruit or nuts if desired.

To  cook, put 3/4 cup millet cereal in a saucepan with 1 1/2 cups boiling water and 1/2 cup non dairy milk (almond or soy is nice.) Add a splash of natural vanilla essence. Stir constantly as it bubbles for two mins.

Serve hot with fresh fruit, a dash more milk or soy yoghurt and a sprinkle of coconut!

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