Sunday, August 10, 2014

Gluten Free Warm Spiced Quinoa Porridge


Hands up who finds winter breakfasts a bit of a challenge? Well I know that I do! In summer there’s no problem with keeping healthy with fresh fruit, yoghurt and granola or cereal. But when it’s icy outside the last thing you want to put into your body is something cold. 

This porridge is warming, soothing and good for you, and not to mention is super easy and quick to make. It is versatile with the toppings you can add and you can also use any milk of preference. I used soy for my dairy free option, as that’s what I had in my fridge on the day.

The ginger, cinnamon, and honey make this ideal for fighting flu symptoms too. And to be honest that’s when I developed this recipe. Sick at home one day, I wanted something nourishing and healthy to help cure my cold. I thought of adding all of these flu-fighting ingredients to my quinoa flakes and it was such a hit on Instagram that I had to share the recipe with you! 

{Gluten Free Recipe} Warm Spiced Quinoa Porridge   
1 cup water
1 cup soy milk
1/2 cup Quinoa Flakes
1 apple (1/2 grated, 1/2 sliced)
1 teaspoon grated ginger
1/2 teaspoon cinnamon
2 tablespoons honey
1/4 cup desiccated coconut
Pinch salt 

1. In a small saucepan add the water and milk (you may substitute soy milk for any other milk of your choice) and stir in the quinoa flakes. Add the grated apple, ginger, cinnamon and salt. 

2. Bring ingredients to the boil and simmer for 3-4 minutes, stirring quite regularly to avoid sticking to the bottom of the saucepan. 

3. Stir in the honey and coconut and simmer for an extra minute.

4. Remove from the heat and serve in a bowl topped with the sliced apple and fresh ingredients of your choice – I chose pistachio nuts, shredded coconut and an extra drizzle of honey.


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Friday, July 25, 2014

Gluten Free Cauliflower and Leek Soup


I’m sure we say this every year but seriously how cold has it been lately Australia?! It has been an absolutely freezing winter and I don’t know about you but I am sure looking forward to this icy weather ending.

However, on the upside, cold weather means fantastic soup weather. I love getting creative with my soups – they can be super healthy and so quick and easy to make. You can load so many healthy vegetables into them that your family won’t even know they are in there. Mr L turned his nose up in disgust when I said I was making a Cauliflower soup… but guess who loved it and went back for seconds?!

This soup is fantastic – not only is it gluten free and dairy free, but it is a healthy and quick weekday meal option. And you can always leave the prosciutto out if you want to make a vegetarian version.


{Gluten Free Recipe} Cauliflower and Leek Soup

1 tablespoon coconut oil
2 cloves garlic, sliced
1 large leek, sliced
2 medium potatoes, cubed
1/2 head cauliflower, cut into florets
2L gluten free vegetable stock
250 ml coconut cream
12 pieces thinly sliced prosciutto


1. Preheat oven to 180°C. Place the prosciutto slices in a single layer on a baking sheet. I used 2 slices per serve of soup. You can use more or less.


2. Heat coconut oil in a large saucepan and add garlic and leek. Cook for a few minutes until the leek is tender, constantly stirring. Add the potatoes and cauliflower and stir through.


3. Add the gluten free vegetable stock. Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20 minutes. At this stage the potato and cauliflower should be tender.

4. Remove from heat and allow to cool for 5 minutes. Pour soup into a blender in batches. Puree until smooth and return to a saucepan.


5. Stir in the coconut cream and bring soup back to boil. Remove from the heat and serve in individual bowls with crunchy prosciutto broken into large pieces and placed on top.



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Tuesday, June 03, 2014

Gluten Free Spicy Silverbeet Rice Soup


Although we have been very lucky to have a late burst of sunshine and warm weather in the past couple of weeks, winter is definitely fast approaching. And what better way to warm up, than with this spicy soup! 

It is packed full of healthy stuff like Silverbeet (also known as Swiss Chard) which is high in vitamins A, K and C, and rich in minerals, dietary fibre and protein – making it possibly one of the most healthiest vegetables around!

 
This dish is also full of ginger, which is great in winter to assist with sore throats or help if you have a cold or flu. Ginger has been used in Asian, Arabic and Indian cultures as a herbal medicine since ancient times. It aids in digestion and is believed to have anti-inflammatory qualities that may relieve swelling and pain. 


With all of this in mind this spicy soup has to be good for you! It is a yummy vegetarian dish and is super quick and easy to make – perfect for a weekday meal. We hope you enjoy it as much as we do but be   careful with the amount of chilli you use in this. Remember it is a soup, and a chilli liquid is worse than a dry chilli dish! 


{Gluten Free Recipe} Spicy Silverbeet Rice Soup 

2L water
3 gluten free vegetable stock cubes
2 cloves of garlic, finely chopped
1 tablespoon fresh ginger, thinly sliced
1 cup Arborio rice, uncooked
3 medium sized mushrooms, thinly sliced
1 medium sized bunch Silverbeet
1 teaspoon chilli oil (or 1 small chilli)
Juice of 1/2 lemon 

1. In a large pot bring water to the boil and add gluten free stock cubes, stirring until dissolved. Add garlic, ginger, and raw rice to liquid stock and allow to cook through. 

2. In the meantime wash and roughly chop Silverbeet, including stems and leaves.


3. After about 10 minutes of cooking add the sliced mushrooms and stir through the liquid.

 
4. Add half of the chopped Silverbeet to the rice, pushing down and stirring through the liquid. Place lid on the pot for a few minutes to help steam and soften the silverbeet. Once the first half is mixed through the rice mixture repeat the process for the second half.

 
5. At this stage the rice should be cooked. Add the chilli to your tasting. Season with salt and pepper and remove from heat. Squeeze the juice of half a lemon into the rice, stirring evenly throughout. Serve hot with a generous amount of liquid.


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Monday, May 19, 2014

Gluten Free Quinoa Stuffed Baked Capsicums

Here at 2SS Kitchen Headquarters we have been trying to eat healthier meals and experiment with healthy food options. We believe it is important to fuel your body with the right foods and we know how hard it can be to maintain. So we are here to hopefully inspire you along the way. But have no fear, we have not changed, we will still post naughty treats and meals every now and then… life is about balance right?!



Today we want to share with you a super yummy gluten free recipe that we have developed – Quinoa stuffed capsicums. The capsicums are baked with minimal oil so are very healthy and filled with one of the great superfoods – quinoa. Quinoa is packed with vitamins and minerals and a great source of fibre. This is a vegetarian dish your whole family will be sure to love. There is nothing boring about this healthy gluten free meal!


{Gluten Free Recipe} Quinoa Stuffed Baked Capsicums

3 medium sized capsicums
1/3 cup pine nuts
1 packet Celebrate Health Moroccan Quinoa* (130g)
1 tablespoon olive oil (plus extra for capsicums)
1 Spanish onion, finely sliced
3 mushrooms, sliced
200g tin chickpeas, drained
1/4 cup parsley, chopped
50g fetta, crumbled or thinly sliced**


1. Preheat oven to 180°C. Place pine nuts on a baking tray and roast for 5-10 mins or until golden brown.



2. In the meantime prepare the quinoa according to the packet directions.



3. While the quinoa is cooking halve and wash the capsicums, removing the seeds and membranes. Place in a medium sized oven dish (it is best for the capsicum halves to lean up against each other). Season the capsicums with salt and a light splash of olive oil. Bake for 10 minutes and then remove from the oven until the stuffing is ready.



4. While the capsicums are in the oven, start on the stuffing. Heat the olive oil in a large frying pan over a medium heat. Add the Spanish onion and cook until browned and softened. Add the mushrooms and cook until soft, stirring frequently. Add chickpeas and stir for a couple minutes more. Turn off the heat.



5. At this stage your quinoa should be ready. Separate the grains with a fork and add to the frying pan. Stir through the onion and mushrooms.



6. Add the roasted pine nuts and chopped parsley and mix through. Season with salt and pepper.



7. Stuff the capsicums with the quinoa mix and bake for 10 minutes.



8. Remove the stuffed capsicums from the oven and crumble or place the fetta slices on top. Return to the oven for a further 10 minutes so the fetta can heat through. Serve hot or warm.



* Normal quinoa can be used instead
** This can be omitted for a dairy free option


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Wednesday, April 09, 2014

Gluten Free Hot Cross Buns


Easter is just around the corner and what better way to celebrate with some freshly baked gluten free hot cross buns?!

The smell of hot cross buns are so distinct…Cinnamon and spices often waft through the office mid-morning as people are toasting their hot cross buns for morning tea. Although the traditional buns are not my favourite (sultanas and I are not friends, and have never been), but give me a chocolate chip bun and I will melt – literally like the gooey chocolate in a warm hot cross bun!

I remember being diagnosed with Coeliac just before Easter of 2009. As it was my first holiday having to go without something I was used to I decided I was going to bake my own gluten free hot cross buns – how hard could it be right?! At this stage I had never attempted to bake anything gluten free – why I chose something as hard as hot cross buns still baffles me. Lets just say I attempted to knead the dough and instead ended up with all the dough sticking to my hands… I looked like a gluten free dough monster! The dough ended up in the bin and I was absolutely devastated that living life gluten free was going to be harder than I thought.

But now that I have experienced living gluten free in all its glory, I am happy to say that I am now able to share with you a joyous experience of absolutely yummy homemade gluten free hot cross buns!

I received a lovely care package from Well & Good a while ago and while planning and researching my recipe for gluten free hot cross buns I came across a recipe using Well & Good Crunchy Bread Mix. With a few tweaks I created the yummy gluten free recipe below, just in time for Easter!

These buns are best eaten on the day, but can be heated in the microwave the next day or two to taste just as fresh. If they aren’t going to be eaten straight away, please freeze them to maintain their freshness. Perfect toasted, with a spread of butter if feeling extra naughty! Enjoy with a cuppa tea xxx 

The following was adapted from a Well & Good recipe. 

{Gluten Free Recipe} Hot Cross Buns


1 packet Well & Good Crusty Bread Mix
1/2 cup castor sugar
1 sachet yeast (supplied in pack)
1/4 tsp mixed spice
1 tbsp cinnamon
1 tbsp butter, melted
1 3/4 cups warm water
1 cup gluten free chocolate chips*
Extra flour for dusting (supplied in pack) 

*This is an estimation – you may add less if you prefer – or even substitute with sultanas.

For the Cross 
1/2 cup Gluten Free Self Raising Flour
1/2 cup water

For the Glaze
1/3 cup water
2 tbsp castor sugar


1. Combine sugar, yeast, melted butter and water in a large bowl and mix well. 

2. Add spices and crunchy bread mix and stir with a spatula until well combined and flour pockets are removed. 

3. Add the choc chips, mixing through the dough until evenly distributed.


4. Cover the bowl with cling wrap and a tea towel and let rest for 15-20 minutes.

5. Dust the bench top with the extra flour provided, and pull the dough out of the bowl, kneading for a few minutes until smooth. 

6. Grease a baking tray with oil. Divide dough into approximately 12 pieces and roll into balls, using the extra flour on the mixture and your hands to avoid sticking. Place prepared dough balls onto baking tray.


7. Preheat oven to 200 degrees. Cover dough with a tea towel again and let rest for a further 45 minutes.

8. For the cross mix the gluten free self-raising flour with the water, slowly adding a bit of water at a time until the mixture comes together forming a paste.

 
9. Once the buns have risen, brush with a little olive oil. Place the flour mixture into a piping bag (alternatively use a plastic bag and make a small hole in the corner) and pipe a cross over the top of the bun.


10.Bake for approximately 18 mins or until buns are cooked through (ovens will vary so keep an eye on your buns making sure they don’t burn!)


11. After the buns are out of the oven prepare the glaze. Place sugar and water in a small saucepan, and over low heat stir until the sugar is dissolved. Bring to the boil and simmer for a few minutes. Brush the warm hot cross buns with the hot glaze.


12. Serve warm, with butter if desired.

 
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