Author: peanutbutterandbicycles

Baked Broccoli Fritters

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(Gluten Free, Meat Free) Not a huge fan of broccoli? No problem! You’ll barely notice them in these little wonders. These gems are packed with flavour and veggies in all the right ways! Great for a quick snack or a tasty meal.

Ingredients:

Broccoli Fritter Ingredients

  • 2 large broccoli stalks and heads (I only had one stalk so I also substituted the second stalk with 8 closed cup mushroom)
  • 2 large spring (green) onions, finely sliced or 1 small onion, finely diced
  • 3 large garlic cloves, diced
  • 1 tsp lemon zest
  • 100 g (about 3/4 cup) or more of ground almond (I didn’t have ground almonds so I just used gluten free flour)
  • 80 g (about 3/4 cup) Parmesan, grated
  • A large handful of chopped fresh coriander (cilantro), parsley, dill or basil (I used coriander)
  • 1/4 tsp sea salt (or to taste)
  • Ground black pepper to taste
  • 1 tsp ground cumin, chill or smoked paprika (optional -add to taste)
  • 1-2 eggs, beaten
  • Coconut oil to fry(to make trial patty)

Directions:

  1. Preheat oven to fan 170C (325F)
  2. Grate whole broccoli on course teeth or throw in food processor.
  3. Combine all ingredients except the egg in a big bowl. Mix in one of the beaten eggs and don’t over mix to make the mixture too wet. If the mix is too wet, add more ground almond/gluten free flour. If it’s too dry, add as much of the other beaten egg as you needed.
  4. Take a spoonful to make a tester fritter and fry in a little coconut oil for a few minutes on each side. Try the fritter for flavour and add whatever seasoning you think is needed for the rest of the mixture.
  5. Once you’re happy with the flavour, shape the mixture, making about 30 patties 4cm (1.5in) in diameter and spread across 2 baking sheets. Bake for 20-25 minutes until firm. Here they are before hit the oven:
Broccoli Fritter Prep

Broccoli Fritter Prep

Source | Hemsley Hemsley, ‘The Art of Eating Well’

Avocado Dip:

  • 1 avocado
  • 2 tbsp lime/lemon
  • 2 tbsp extra virgin olive oil
  • 1 handful of fresh coriander (cilantro)
  • 1 garlic clove
  • 1/4 tsp or more of cayenne pepper, minced chili or jalepeño peppers to taste
  • Sea salt and black pepper to taste

Serve fritters warm/cold on a big bed of whatever greens you have in your fridge along with  some red pepper or chopped tomatoes if you have them!

So Yum Yum.  xoxo

 

Flower Power Pizza

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(Gluten Free -can be Meat Free and Dairy Free) Let’s face it. Who doesn’t love pizza? But, trying to find a really tasty (not mushy) cauliflower crust pizza can be difficult. Fear not! This one will change your mind about cauliflower in the crust of your pizza. I swear. So buckle up, because it’s time for (cauliflower crust) pizza!

Tomato Sauce Ingredients

  • 3 garlic cloves
  • 1 tbsp coconut oil (or ghee)
  • 12 large tomatoes, roughly chopped
  • 2 tsp dried oregano or 1 tbsp fresh oregano leaves
  • Sea salt and black pepper
  • 1 fresh or dried chill, finely sliced or chopped (optional)

Pizza Base Ingredients

  • 140g cauliflower (about 1/4 of a head without stalk)
  • 1 egg white, beaten
  • 50 g ground almonds
  • 40 g buckwheat flour (I didn’t have ground almonds or buckwheat flour so I just put in 2/3 cup gluten-free flour)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp bicarbonate of soda (baking soda)

Choose your favorite toppings! I chose parma ham, fresh parmesan and a spinach/rocket (arugula) mix.

Directions

  1. Preheat oven to 190C (375F). Link a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil (I was out of parchment paper so I just used tin foil).
  2. Make the tomato sauce: gently heat the coconut oil in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt, pepper and a little chilly, if you’re into that.
  3. Cook the tomatoes down to a thick sauce over a medium heat, lid off, which will take about 15 minutes. Then mash the tomatoes with your spatula or blend to a paste if you want.
  4. While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
  5. Put all the pizza base ingredients into a bowl and mix well with a spoon, or add to he food processor and blend to form a sticky dough.
  6. Spread the dough out with the back of the spoon the prepared tray, shaping into whatever shape/size you like (20 cm/8 in) recommended).
  7. Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside (I took another pan lined with foil, put it up on top of pizza crust and flipped the pan over the other pan that way…since I was afraid I was going to break crust by flipping it!)
  8. Choosing your pizza topping! If you’ve made the sauce in advance and it’s cold, put the tomato sauce on baked crust and put back in oven for 5 minutes before adding toppings.
  9. Serve the pizza with a big green salad.

Makes 1 Pizza

Source | Hemsley Hemsley, ‘The Art of Eating Well’

A Few Tips

  • Double the recipe to make two pizzas so you can freeze one of the bases or freeze the entirely constructed pizza to pop in the oven later in the week (I did this, and it worked like a charm!)
  • I threw a little green pesto I had in my fridge into the sauce to jazz things up – it was delightful.
  • Make a few crusts when you’re having friends around so they can build their own pizza with whatever topping you have…and you can have a pizza party!

Corn Fritters

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(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) In London these days, I feel like corn fritters are ‘cool.’ I wasn’t sure how I felt about them until I went ahead and just tried them. Well, I got a taste and now I’m fully on the bandwagon! It’s like a savory pancake with the added bonus of sneaking a veggie into your breakfast. I can see what all the hype is about.

Ingredients
  • 15 g (⅛ cup) coconut flour
  • 15 g (⅛ cup) white rice flour (I didn’t have separate coconut and white rice flours so I just used 30g (1/4 cup) of a gluten-free flour blend)
  • ½ tsp gluten-free baking powder
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin seeds
  • pinch salt
  • ¼ cup water
  • 2 eggs
  • 1 ear corn, kernels only (I just used a can of corn)
  • ¼ red capsicum (bell pepper), diced
  • 1 sprig spring (green) onions, diced
  • coconut oil for frying
Instructions
  1. Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
  2. Pour egg mixture into the flour bowl and mix well to combine. Add corn, chopped capsicum and spring onions. Mix well.
  3. Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a ¼ cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
  4. Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grated cheese or macadamia nuts.
  5. Store leftover fritters in an air-tight container in the fridge for upto 2 days.

Serves 2

Source | Martyna Angell, ‘The Wholesome Cook’

To serve:
  • ½ avocado, cut into wedges
  • Add your favorite protein (smoked salmon, bacon, etc.)
  • Add a poached egg for added ‘coolness’
  • Add some salsa if you have any hanging about
  • 1 branch truss tomatoes, cooked under the grill for 5 minutes
  • A few coriander leaves
  • Grated cheese or macadamia nuts