I was delighted to write a contribution to this beautiful Dorset foodie magazine. I wanted to highlight all the positives of gluten free food and how delicious it can be. I chose three Dorset gluten free food heroes and it was great to speak to them – I was really inspired by their stories and how they run their food businesses.
My inspired kitchen buddy came up with this video recipe for a cauliflower pizza base. I’d heard of it and seen a recipe before but didn’t quite believe it would work. Well, it does and it’s delicious. Much tastier and more satisfying than any grain based gluten free alternative!
For the base, you will need:
2 cups grated cauliflower florets
1 cup grated parmesan
For the tomato sauce:
a tin of organic tomatoes
two cloves of garlic
1 tsp dried oregano
1 tsp olive oil
Toppings: we used roasted peppers and red onion, chorizo slices, fresh basil and mozzarella.
Pre-heat the oven to 200C.
Put the cauliflower in a dry non-stick frying pan on a medium to low heat and stir for 10 minutes until it’s drier and cooked. Leave to cool.
Beat the egg in a large mixing bowl. Add the cauliflower and parmesan and mix well.
Turn out onto a baking sheet and shape into a pizza base – about 1/4 inch thick with high sides so the edges don’t burn.
Bake for 20 minutes or until risen and browned.
While it’s cooking, make the tomato sauce. Fry the garlic in the olive oil, add the chopped tomatoes and oregano and bubble for 20 minutes to thicken.
Turn the pizza base over and cover with the tomato sauce, add the toppings and bake for another 15-20 minutes.
I had a packet of chestnut puree left over from Christmas. I thought it would make a good, moist cake and found this recipe which I have tweaked. It’s really delicious! It would make a really special pudding with a dollop of creme fraiche and a fruit compote.
You will need:
200g good dark chocolate (I used Lindt 90% and 70%)
100g ground almonds
200g chestnut puree
2 tbsp maple syrup (optional)
Put the oven on 165C. Butter an 8 or 9 inch cake tin with a removable base.
Break the chocolate into pieces and place in a glass bowl with the butter. Sit the bowl over a pan of simmering water until the contents are liquid (do not allow to bubble – keep removing from heat and stirring gently). Allow to cool slightly.
Separate the eggs – yokes into one large bowl, whites into another.
Add the maple syrup (if using) to the egg yokes and whisk until fluffy. Add the chestnut puree and ground almonds and mix well.
Pour the chocolate/butter liquid into the chestnut/almond mixture and mix well but gently.
Whisk the egg whites until they form stiff peaks. Fold very gently into the chocolate mixture.
Pour into the cake tin and bake for 30-40 minutes or until risen and the surface has started to crack. Check that the middle springs back when touched.
Allow to cool, remove from tin and serve (with lots of tea, of course)
Here’s a downloadable and printable version of this recipe: p51_MENU07
Everyone loves the taste and crunch of these crackers. They’re easy to make, grain-free, dairy-free and full of minerals, good fats and fibre. They can be eaten as a snack (a great replacement for crisps) or served with soup, hummus, cheese, etc for lunch.
You will need:
100g ground linseeds (I grind them from whole in my NutriBullet)
100g ground almonds (ditto)
50g any other seeds – I like to use pumpkin but sunflower and sesame sometimes feature
1 egg (you could use water instead but it makes the crackers more chewy)
1/2 teaspoon sea salt
Bake on the baking paper at 140C for 20-25 minutes or until slightly bubbly and crunchy on the edges. Leave to cool and break into pieces. Store in an airtight container (if they last that long!). #MyHealthHack
My friend Shreena and I have tried and tested lots of recipes for making our own caveman style cookies and this one is definitely our favourite. It’s satisfying and crunchy and delicious. It’s also pretty flexible in terms of ingredients – you could use any combination of nuts and sweeteners. Lots of paleo recipes are American or Australian so I bought myself a set of measuring cups a while ago. I’ve adapted (and tweaked) this recipe from the Australian version here.
Chop 3/4 cup of brazil nuts (or macadamias, hazelnuts, almonds, cashews, etc etc) into even chunks and place them on a baking sheet and put them in the oven at 150C until just starting to turn golden.
Pour them into a large mixing bowl and add 1 cup dessicated coconut, 1 cup ground almonds, 2 tsps ground ginger (or cinnamon etc etc) – mix.
In a small pan melt gently 1/4 cup honey (or molasses – mmm, lots of minerals) with 1/4 cup coconut oil.
In a small glass, add 1/2 tsp baking powder (gluten free of course – I use this one) to 1 tbsp cold water – mix and pour into the pan – it will fizz and thicken the mixture.
Pour the pan contents into the dry ingredients and mix well.
Add up to 1/4 cup coconut flour until the mixture sticks together.
Put a dessertspoonful into your hands and squeeze and roll it into a ball, place it on the baking sheet and flatten it into a cookie.
Bake for around 25 minutes at 130C or until risen and golden.
Leave to cool and then eat with lots of cups of tea!