Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) (6 page)

YIELD:  4 SERVINGS

INGREDIENTS:

• 1/2 a cup of  almond flour
  
• 1/4 cup of buckwheat flour
  
• 1 1/4 cup of sorghum flour
  
• 1/4 cup of potato starch
  
• 1 teaspoon of salt
  
• 1 teaspoon of xanthan gum
  
• 2 teaspoons of baking powder
  
• 1 cup of water
  
• 1 cup of soy milk
  
• 2 eggs, beaten
  
• 3 tablespoons of coconut oil
  
• 1 tablespoon of honey
  
• 1 teaspoon of pure vanilla extract
  
• 1 teaspoon of almond extract
  

DIRECTIONS:

• Heat a large pan on medium heat and grease if required.
  
• Whisk together in a large mixing bowl all the dry ingredients.
  
• Make a well in the center.
  
• Mix together in a separate large bowl all the wet ingredients.
  
• Slowly add the wet ingredients to the dry ingredients and beat well to combine.
  
• Your batter should not be too thick but silky and smooth.
  
• Use a ladle and pour a scoop of the pancake batter onto the heated pan, repeat this for as many pancakes as you can fit into your pan.
  
• Wait for tiny bubbles to appear on your pancakes and then flip them over with a spatula.
  
• Only cook them for a minute or two as you do not want to overcook the pancakes as they will become tough.
  
• Eat them straight away with maple syrup.
  
• Alternatively you can add some fresh fruit to your batter before cooking them, such as some fresh blueberries, bananas etc.
  

This recipe can be served with your choice of fresh vegetables to add to it, such as mushrooms, green peppers, onions etc.

YIELD:  2 SERVINGS

INGREDIENTS:

• 1 box of silken tofu
  
• 2 tablespoons of olive oil for the pan
  
• Salt and pepper to taste
  

DIRECTIONS:

• Add the tofu into a medium sized saucepan and add water to just cover the tofu.
  
• Bring it to a boil and let it simmer for around 10 minutes.
  
• Drain the water from the tofu.
  
• Transfer to a place and cut the tofu into bite size pieces.
  
• Place a pan on a medium heat and add in the olive oil and heat up.
  
• Add pieces of the tofu to the frying pan and season well.
  
• Cook until the tofu is a lovely golden brown.
  
• Add in any vegetables of your choice.
  
• Serve warm.
  

YIELD:  1 SERVING

INGREDIENTS:

• 1/4 of a cup of quinoa flakes
  
• 1 teaspoon of cinnamon
  
• 1/2 a teaspoon of ginger
  
• 1/2 a teaspoon of nutmeg
  
• 1 tablespoon of vanilla extract
  
• 1 cup of almond milk
  
• 4 dried pruned,  chopped
  
• 1 tablespoon of maple syrup
  
• 1/2 a tablespoon of raw sliced almonds
  

DIRECTIONS:

• In a pot on a medium heat, bring the almond milk to a boil.
  
• Add in the quinoa flakes and cook for 30 seconds, stirring frequently.
  
• Add in the ginger, vanilla, cinnamon, prunes and nutmeg and combine well.
  
• Cook for another 30 seconds while continuing to stir.
  
• Remove from the heat and allow to cool.
  
• Add in the maple syrup and sprinkle with the almonds.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 4 eggs
  
• 4 large Portobello mushroom caps
  
• 4 slices of prosciutto
  
• Salt and pepper to taste
  
• Fresh parsley
  
• A little olive oil
  

DIRECTIONS:

• Preheat the oven to 180C degrees.
  
• Clean the Portobello mushroom caps with a clean damp cloth and remove the stem.
  
• Scrape out the gills so that you have a nice well that is deep enough for the egg.
  
• Rub a little olive oil onto the outside of the mushrooms to help it to cook and to keep it from sticking to the pan.
  
• Arrange the mushrooms onto a baking sheet.
  
• Place a slice of prosciutto inside of the mushroom cap and then carefully crack an egg onto each slice of prosciutto.
  
• Sprinkle each one with salt and pepper and the chopped parsley.  Do not add too much salt as the prosciutto is already salty.
  
• Carefully place the baking tray in the pre-heated oven.
  
• Bake for 25 - 30 minutes.
  

YIELD:  1 SERVING

INGREDIENTS:

• 1 large egg
  
• 100g of cottage cheese
  
• 180g of chopped blueberries, raspberries and strawberries
  
• 2 tablespoon of skimmed milk
  
• 1 teaspoon of cinnamon
  
• 1 tablespoon of olive oil
  

DIRECTIONS:

• In a mixing bowl, beat the milk, eggs and cinnamon together.
  
• Heat a large non-stick frying pan with olive oil.
  
• Pour in the egg mixture and make sure that it covers the base of the pan.
  
• Cook for a couple of minutes until it has set and is golden underneath.
  
• You do not need to flip it over.
  
• Place on a serving plate and spread the cottage cheese over the omelet.
  
• Scatter with berries.
  
• Roll it up and serve.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 1 vanilla pod, split in two
  
• 165g golden caster sugar
  
• 4 cardamom pods
  
• 6 apricots, halved and stoned
  
• 3 peaches, quartered and stoned
  
• 3 nectarines, quartered and stoned
  
• Zest and juice of 1 lime
  

DIRECTIONS:

• Heat the oven to 220C degrees.
  
• In a food processor, add the vanilla pod, cardamom, sugar and lemon juice and blitz until well blended.
  
• Add the fruit into a shallow baking dish.
  
• Toss in the sugar mixture and coat the fruit evenly.
  
• Place in the pre-heated oven for 25 minutes, the fruits should all be soft.
  
• The juice will be nice and sticky.
  
• Serve with some Greek Yoghurt.
  

YIELD:  2 SERVINGS

INGREDIENTS:

• 2 red onions, chopped
  
• 1 garlic clove, crushed
  
• 1 chili, deseeded and chopped
  
• 1 can of cherry tomatoes
  
• 1 tablespoon of caster sugar
  
• 1 tablespoon of olive oil
  
• 4 eggs
  

DIRECTIONS:

• In a large frying pan that has a lid, heat the olive oil on a medium heat.
  
• Add in the onions, chili and garlic and gently cook until soft.
  
• Stir in the tomatoes and the sugar and let it simmer for 10 minutes.
  
• Make 4 dips in the sauce by using the back of a spoon.
  
• Gently crack an egg into each dip.
  
• Place a lid on the pan and cook on a low heat until the eggs are done to your liking.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 3/4 of a cup of instant polenta
  
• 1 orange
  
• 2 cups of water
  
• 1 cup of skimmed milk
  
• 1/4 cup of mascarpone cheese
  
• 1/4 cup of Greek Yoghurt
  
• 4 tablespoons of honey
  
• A pinch of salt
  

DIRECTIONS:

• Grate the orange peel and set the zest aside.
  
• Cut the segments from the remaining orange and set aside.
  
• In a saucepan over a medium heat, combine the water, milk and salt and bring to a boil.
  
• Whisk in the polenta gradually and bring it to the boil.
  
• Reduce the heat to low and cook for around 5 minutes.
  
• Remove from the heat and let it rest for 5 minutes.
  
• In a separate mixing bowl, combine the mascarpone, 1 tablespoon of honey, orange zest and yoghurt.
  
• Whisk the remaining 3 tablespoons of honey into the polenta.
  
• Divide among 4 bowl and then top with the mascarpone topping.
  
• Garnish with the remaining orange segments.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 1/2 a cup of cooked green beans, cut into pieces
  
• 2 pounds of boiled potatoes, cut into pieces
  
• 1 garlic clove, crushed
  
• 1/2 a teaspoon of salt
  
• Freshly ground pepper to taste
  
• 4 large eggs
  
• 2 tablespoons of olive oil
  

DIRECTIONS:

• In a large frying pan, heat the oil on a medium heat.
  
• Spread the potatoes in an even layer and cook them turning every few minutes until nicely browned.
  
• Stir in the green beans, garlic and salt and pepper.
  
• Gently crack the eggs one at a time over the vegetables.
  
• Cover with a lid and let the eggs cook.
  
• Sprinkle the eggs with salt and pepper if desired and serve immediately.
  

YIELD:  2 SERVINGS

INGREDIENTS:

• 1 cup of buckwheat
  
• 2 cups of almond milk
  
• 1 cup of water
  
• 2 bananas
  
• 1 tablespoon of pure honey
  
• 1 teaspoon of cinnamon
  
• 1 tablespoon of almond butter
  
• 1 tablespoon of baobab powder
  

DIRECTIONS:

• Place the buckwheat into a pan with boiling water and allow to heat for a couple of minutes.
  
• Stir in the sliced bananas, honey and cinnamon.
  
• When the water has been absorbed add in a cup of the almond milk.
  
• Allow this to keep cooking and then gradually add in the second cup of almond milk.
  
• The whole meal should take around 20 minutes to cook.
  
• Stir in the almond butter and the baobab.
  
• Serve warm.
  

YIELD:  1 SERVING

INGREDIENTS:

• 1 can of tuna, drained
  
• 1 chili, chopped
  
• 1 spring onion, sliced
  
• 8 cherry tomatoes, halved
  
• 1 jacket potato
  
• 150g cottage cheese
  
• A handful of fresh coriander, chopped
  

DIRECTIONS:

• Preheat the oven to 190C degrees.
  
• Prick the potato with a fork several times.
  
• Place the potato in the oven and bake for 1 hour or until soft inside.
  
• In a mixing bowl, combine the tuna, cherry tomatoes, spring onion and coriander together.
  
• Split the cooked potato open and spoon in the tuna mix.
  
• Add cottage cheese on top of the tuna mix.
  
• Serve warm.