Glutenfree pancakes

Ingredients

2 dl buckwheat flour
0,7 dl teff flour
0,3 dl cornstarch
½ tsp salt
6dl 3% fat coconutmilk
2 tbsp melted butter
3x eggs

Method

Mix everything together and fry on a pan ;)

Spinach noodles

These spinach kasset (mung bean starch) noodles must be tried. Yum! :) Normally when I'm aiming for a healthy (non-transfat, non-aldehyde, un-balanced, gluten-free, low-casein, no-sugar) recipe, it doesn't really taste that good... Especially with the common grocery store ingredients you find everywhere. But this one, is a winner.

Ingredients

Part 1:

3dl filtered water
0.5dl full fat coconut milk
1 branch cellery stick
1 non-topped tbsp onion powder
2 tsp sweet paprika powder
1 tsp tumeric
1 tomato
1 tbsp tomato paste
10 cubes frozen spinach
1 tbsp chicken fond
1/3 tsp nutmeg
1/2 tsp white pepper
1/3 tsp merian
5 slices of salami
4cm leek

Part 2:

3 branches of fresh cilantro

Part 3:

50 grams of kasset threads
1 tsp mustard
1/3 tsp red curry paste


Method

Boil up part 1 and put to simmer. After 10 min, add part 2 and let simmer for 3 more minutes. Now add part 3 and let stir it it for 1 more minute.

Glutenfree scones

This is my newest discovery in the glutenfree world, scones which is soft and fluffy as if they were baked with normal wheat flour, These scones bring value because of their taste, consistency and low price both in terms of time monetary expenses, and  and consumption.

Ingredients

175g white glutenfree flour mix
1/4 tsp xanthan gum
1 normally topped tsp baking powder
1/4 tsp salt
1 tbsp olive oil
250ml lukewarm water (or as much you need to create a muffin dough)



Method

Mix all the dry ingredients in a bowl, and add the water. Mix well. Put in greased muffin/scones molds and mix well. Bake at 200deg celcius for 20min.

Harmonizing Spinach soup

Ingredients

*spinat
*Kokosmelk
*Dijon mustard
*White pepper
*Nutmeg
*Garlic
*Veg fond
*Peppermint
*Spring onion
*Paprika


Method

Book up ingrediens and let summer for 10min. Add the mustard in the end as booking destroys its peak.

Chocolate polenta cake

Ingredients

• 30g cocoa (I used Green & Blacks)
• 90 ml freshly boiled water
• Generous tsp vanilla extract
• 100g fine polenta (cornmeal) – Nigella’s original recipe uses ground almonds so you could try a mixture
• 100ml olive oil (light – you could also use sunflower)
• 1/3 tsp bicarbonate of soda
• 1 pinch salt
• 100g coconut sugar (this is what makes it sugar free since coconut sugar is GI neutral but you could use unrefined sugar if you don’t have any)
• 2 large eggs

Method
Combine the boiled water and cocoa in a small boil until they are a cream like consistency.
In a separate bowl mix together the polenta, salt and bicarb.
Whisk together the eggs, vanilla, olive oil and sugar for a couple of minutes until they are really thick and light.
Finally combine all 3 mixtures maintaining as much air as possible
I used an 8″ lined, round sandwich tin.
Cook at Gas Mark 3 (170) for 20-30 minutes or until just coming away from the sides.
Et voila!

Slow cooked chicken

Ingredients

2 l filtred water
2 chicken legs
1 ss chicken fond
1/2 ss fish sauce
3 chopped tomatoes
1 onion
1/2 ts fresh ground pepper


Method

Slow cook on 85grader for 7 hours. Add 200g chopped fresh spinach & a little sour cream before serving.

100% corn waffles

Ingredients

50g maizeflour
1/2 small tsp xanthan gum
3 tbsp coconut milk (fullfat)
1 tbsp olive oil
1 tsp paprika powder
1/2 tsp hot curry powder
1/4 tsp salt
1/4 tsp black pepper



Method

Mix in luke warm water and stir until its smooth. Let sit for 3 min. add more water if its too solid. it should be like a vafflemix.

Fry on waffle iron on maximum heat and make sure they are done before you open the iron. Baking with corn is a delicate issue and especially without eggs.