recipes for healthy living

Tag: seeds

Gluten Free Sesame Seed Bread


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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

Superfoods Salad with Roast Garlic Aioli

Superfoods salad

Finally getting some time out in the garden this weekend reminds me why I love living in Ireland, getting to tend the vegetable patch and enjoy the sounds of the kids playing and running around is pleasure at its simplest.
With all the delicious spring vegetables available now, I love letting them take center stage by omitting any meat. This salad is chock full of colour, flavour, vitamins, minerals
and antioxidants all guaranteed to put a spring in your step. It’ easy to put together, any baby vegetables and salad leaves you have in the house will make a delicious salad. It is the roasted garlic aioli which elevates this salad from an ordinary plate to one you would gladly serve for a lunch with friends (as well as being delicious with a piece of fish or chicken). The cauliflower is the surprise, pulsed to breadcrumbs and cooked on the pan, gives a delicious sweet nuttiness which works really well on this salad plate.

Roast Garlic Aioli

1 head of garlic
100ml good quality mayonnaise
Juice of half a lemon
few saffron threads
1 tbsp chopped flat leaf parsley
olive oil
salt and pepper

Soak the saffron threads in hot water
Split the garlic in half, drizzle with a few tbsp olive oil, loosely wrap in silver foil and roast at 200C for about 2o minutes until soft
Squeeze out the roasted garlic and mash well.
Tip the mayo into a bowl, whisk in the lemon juice, the saffron threads, the roasted mashed garlic and the chopped parsley.
Season well and set aside until your salad is ready.

Superfoods salad
A Handful each of beans, asparagus, baby corn all blanched and refreshed in ice water
A few cherry tomatoes sliced in half
2 boiled eggs quartered
handful of mixed seeds toasted on the pan
Handful of baby gem leaves
1/2 cooked beetroot, sliced into small segments
1/4 head of cauliflower

Cut the cauliflower into florets and pulse in a blender until like breadcrumbs
Heat 2 tbsp of oil in a medium pan and tip the cauliflower into the oil, season and cook on a medium heat until golden and cooked – about 4 minutes.
Dress the lettuce leaves in some aioli, place on serving plate and add the rest of the salad ingredients.
Dress with the aioli and sprinkle over the toasted seeds.

All good baked flapjacks

There are loads of flapjack recipes out there and my other half (www.dominic.ie) is very fond of the raw variety. I prefer to bake them, finding the texture nicer. Which ever you prefer (mine please!) they are a great filler if you have missed lunch, a great energy boosting snack and full of great ingredients. It goes without saying that these are a mile away from the packaged variety usually full of hydrogenated fats and damm all else yet labelled healthy due to the oat content. Try making these instead and I swear you will never have to hear the rustle of a flapjack package again!

30gr walnuts
40gr cashews
70gr soft pitted prunes
40gr soft dried cranberries
50gr mix of sunflower pumpkin and chia seeds
200gr oats
35gr almond flour
100gr unsalted butter
25gr coconut palm sugar
60ml honey and 2 tbsp water

Blend the nuts prunes cranberries and seeds until they resemble soft crumbs.
Tip into a bowl And add the oats and almond flour and stir well to combine.
Melt the butter and add the water , coconut palm sugar and honey, briefly bring to the boil and stir to combine
Tip into the mixture and stir to combine
Tip into a standard flat baking tray and press down well with a spoon
Bake 160C for about 25 minutes
Remove from the oven and while it is cooling, press another tin down firmly on the mix to ensure it sets.
When cool, melt 150gr of good quality chocolate and pour over the flapjacks and when set cut into bars-I usually get about 12-15 from this tin……Yummy

Delicious Fruit and Nut Snacks

I had totally forgotten about these little treats and was rooting though my books of recipes recently and remembered how easy and tasty these little fruit and nut balls are. I developed this receipe for a cookery courses I first gave years ago, as a nice energy giving snack or post workout treat. Really easy to prepare, keep them in an airtight tin if you can keep the family’s hands off them. I have used a number of juices as alternatives to the unsweetened apple but I dont use orange juice as Im not a fan.

Fruit and Nut Balls

Makes 12
¼ cup fresh unsweetened cloudy apple juice
½ cup mixed dried fruit chopped finely
60gr really good quality dark chocolate
¼ tsp ground mixed spice
½ cup toasted mixed pumpkin sunflower flax and linseeds
¼ cup almond or hazelnut meal (ground almonds or hazelnuts)
1 teaspoon finely grated mandarin or orange zest
Toasted Desiccated coconut to coat

Bring juice, mixed dried fruit and mixed spice to the boil in a saucepan
Reduce heat, cover and simmer gently for about 10 minutes and set aside to cool
Grind the seeds and chocolate in a blender
Add the chocolate, seeds, almond or hazelnut meal and the zest to the fruit mixture and mix well
Line a tray with grease proof paper or use mini mini muffin paper cups
Form the mixture into bite sized balls, roll in the toasted coconut and place on the tray
Cover and chill for 30 minutes before serving.

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