Don’t let your gluten intolerance keep you from enjoying delicious food! We’ve got 4 recipes for you to try and devour – starting with an indulgent dessert!
Flourless Choc Hazelnut Cake
2017-06-28 05:54:55
Serves 8
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
- 170g hazelnuts
- 280g dark chocolate, coarsely chopped
- 100g butter, coarsely chopped
- 100ml well-shaken buttermilk (or milk with a dash of vinegar), at room temperature
- 2 tbsp. cocoa, sieved and extra for dusting
- 6 eggs, separated
- 150g caster sugar
Instructions
- Grease and line a 22cm diameter cake tin and preheat the oven to 190 degrees Celsius.
- Spread hazelnuts in an even layer on an oven tray and roast in the oven until golden, about 5-8 minutes. While they are still warm, rub in a tea towel to remove the skins. Finely chop and set aside.
- In a heatproof bowl over a pan over simmering water, melt the chocolate and butter, stirring occasionally until the mixture is smooth and glossy. Remove from the heat and add the buttermilk, cocoa and egg yolks and stir until well combined.
- Using an electric mixer, whisk egg whites until they are just frothy. Gradually add the sugar as you whisk, and continue to whisk until soft peaks form.
- In batches, fold the chocolate mixture and hazelnuts into the egg whites. Keep in mind that if you over-mix the batter, it will become runny and you will end up with a flat cake.
- Pour the batter into the prepared tin. Bake until the cake rises and the top cracks, about 25-30 minutes. Remove from the oven and allow the cake to cool in the tin. To serve, remove the cake from the tin, and dust with extra cocoa.
Brieftons https://www.brieftons.com/
Chicken Enchilada Casserole
2017-06-28 06:00:52
Serves 8
Total Time
50 min
Ingredients
- 3 cups red enchilada sauce
- 16 corn tortillas, cut in half
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 spring onions, thinly sliced
- 4 cups cooked chicken, shredded (1.5 pounds)
- 3 cups shredded Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- ½ cup loosely-packed chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a 9x13-inch baking dish.
- Evenly spread ¾ cup enchilada sauce on the bottom of the baking dish.
- Layer 8 tortilla halves on top of the sauce. Then layer on a cup of the black beans, ½ cup of corn, a quarter of the spring onions, a cup of the shredded chicken and about ¾ cup shredded cheese.
- Repeat step 3 twice more so that you have three layers of tortilla and toppings.
- Create a fourth and final layer of tortillas and cover with sauce (keep a ¾ cup of cheese handy to sprinkle on top halfway through baking).
- Cover the pan with tin foil and bake for 20 minutes and then sprinkle the remaining ¾ cup of cheese evenly before returning to the oven to bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.
- Remove the pan from the oven and garnish with avocado, cilantro and remaining green onions. Cut into portions and serve warm.
Brieftons https://www.brieftons.com/
Garlic and Parmesan Roasted Carrots
2017-06-28 06:05:35
Ingredients
- 4 medium sized carrots, spiralized
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 cup shredded parmesan cheese
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Line a baking sheet with baking paper and preheat the oven to 400 degrees Fahrenheit.
- To create the dressing, in a large bowl combine the olive oil, garlic and onion powder. Add the spiralized carrots and toss until they are evenly coated with the garlic dressing.
- Spread the carrots out in a single layer across the baking sheet to ensure that they cook evenly. Roast in the preheated oven for 6-8 minutes until slightly crisp.
- Remove from the oven and sprinkle over parmesan cheese. Return to the oven for 2-3 minutes or until the cheese melts.
- Garnish with parsley and enjoy as a side dish or simply on its own.
Brieftons https://www.brieftons.com/
Zoodles with Walnut Pesto
2017-06-28 06:08:50
Serves 4
For the walnut pesto
- 3 cups packed basil
- 2 cloves garlic
- 1/4 scant cup walnuts
- Zest and juice of one large lemon
- Dash of red pepper flakes
- Sea salt and freshly ground pepper
- ½ cup olive oil
For the noodles
- 4 zucchini or yellow squash, spiralised
- 1 cup cherry tomatoes, sliced in half
- A few leaves of fresh basil for garnish
- ¼ cup pepitas (optional)
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- Spread out spiralized zucchinis on paper towels to drain the excess moisture.
- In a food processor, pulse the basil, garlic, walnuts, lemon zest and juice, red pepper flakes, salt and pepper until the mixture resembles a chunky paste. Keep pulsing as you slowly add the olive oil. Continue to pulse until you have a pesto as chunky or smooth as you like.
- In a large bowl, toss the zoodles through the walnut pesto. Combine with the cherry tomatoes, fresh basil, pepitas and parmesan cheese.
Brieftons https://www.brieftons.com/