This Coeliac Awareness Week (June 15-21) we’re sharing three faaaabulous GF recipes – ones so good, you’ll find yourself double checking, are we sure these are gluten free?!
Coeliac disease affects an estimated 100,000 New Zealanders, including around 30,000 children under the age of 18, and can appear at any age. Despite growing awareness of coeliac disease, research shows an estimated 50-80% of those affected in Western countries remain undiagnosed, often unaware they are living with the condition. Because symptoms vary so widely, diagnosis is often delayed for a decade or more.
Eating a gluten free diet has certainly become a lot easier than even a decade ago – but it can prove to be difficult at times. There are so many great, safe options for eating out in NZ. But, if you’re looking to whip up something new at home, there are three surefire GF hits!
Fluffy Almond Flour Pancakes (with LSA & Chia)
MAKES 10 SERVINGS
FOR THE PANCAKES:
- 2 cups FreshLife Almond Flour
- 1 Tbsp FreshLife Ground LSA & Chia
- 2 tsp baking powder (gluten-free)
- 1 tsp cinnamon
- A pinch nutmeg
- 3 size 7 eggs
- ¾ cup unsweetened almond milk
- 1 Tbsp maple syrup or honey
- 1 tsp vanilla extract
- Oil for cooking
- FOR THE TOPPINGS (OPTIONAL)
- Fresh mixed berries
- Maple syrup or honey
TO MAKE THE PANCAKES:
- Combine all the wet ingredients. Add the dry ingredients and mix well.
- Heat a little oil in a large skillet (or frying pan) over a medium-low heat.
- Spoon about 3 tablespoons of batter into the skillet. Spread mixture to form a circle 10cm across. If your skillet is large enough, cook two pancakes at once.
- Cook for 2–3 minutes. When the top is almost set and bottom is lightly browned, flip and cook for another 2–3 minutes.
- Transfer to a plate, keep warm and repeat the process with the remaining batter.
Peanut Butter Crunch Granola
By The Two Raw Sisters / MAKES 5 CUPS
- FOR THE GRANOLA
- 1 cup pumpkin seeds
- 1 cup cashews
- 1 cup raw buckwheat groats
- 1 cup puffed millet or rice
- 1 cup coconut flakes
- ½ cup chopped dried fruit
- 3 Tbsp peanut butter
- 3 Tbsp coconut oil
- 1 banana, mashed
- ½ tsp sea salt
TO MAKE THE GRANOLA
- Preheat the oven to 180°C.
- In a bowl mix together the pumpkin seeds, cashews, raw buckwheat groats and puffed millet or rice.
- In a separate bowl mix together the peanut butter, coconut oil, mashed banana, and sea salt.
- Add the peanut butter mix to the buckwheat mix. Mix until everything is well combined.
- Evenly spread the granola over a lined baking tray. Depending on the size of your baking tray you may need to spread it over two. You want to avoid the trays being too crowded or the granola won’t toast evenly.
- Place in the oven for 10 minutes. Add the coconut flakes to the baking tray and toss to combine.
- Cook for another 5–10 minutes, checking it regularly to avoid it from burning.
- Once cooked, remove from the oven and allow to cool completely, then toss through the dried fruit.
- Store in an airtight container in your fridge or pantry for up to 2 months
TIPS
- Use any nuts or seeds (almonds, walnuts, sesame, or hemp).
- Swap peanut butter for almond butter or tahini
- Swap goji berries for dried figs, dates, raisins, or apricots
Salmon Tart
Shared by Nicole Perc / MAKES 6–8 SERVINGS
- FOR THE PASTRY
- 2 ½ cups FreshLife ground almonds
- 1 large egg
- ½ tsp sea salt
- 75g butter, melted
- FOR THE FILLING
- 250g ricotta
- 4 eggs
- 1 Tbsp whole grain mustard
- 1 salmon fillet cooked and flaked
- 1 courgette, grated
- 1 cup of baby spinach, finely shredded
- 3 Tbsp dill, finely chopped
- Zest of 1 lemon
- Salt and pepper
- 50g feta, crumbled
- Extra dill to garnish (optional)
TO MAKE THE PASTRY
Preheat the oven to 180°C.
For the pastry whisk together the almond flour and salt. Add the melted butter and egg, stir until it comes together. Knead a few times until it is smooth. Roll pastry out slightly larger than the shape of your tart tin so that it will come up the sides on a piece of baking paper (29cmx19cm tart tin or similar).
Place the baking paper with rolled out pastry into the tart tin. Press into shape of tin. Poke holes in the base with a fork. Bake for 10 minutes and set aside.
TO MAKE THE FILLING
Whisk the eggs and ricotta in a large bowl. Add remaining ingredients and stir until combined. Pour into tart shell and sprinkle with crumbled feta.
Bake for 30 minutes.
Serve with salad and lemon wedges