Gluten Free Day 5 – 2 Green Dips!

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Broad Bean and Garlic Spear Dip

Ingredients:

1. 125g fresh broad bean, shelled (about 1 cup)

2. 1 garlic spear, peeled and stem cut out

3. 2 tbsp lemon juice

4. 2 tbsp olive oil

5. Salt and pepper

 Directions:

Blanch for 5 minutes broad beans in boiling water. Drain and place in a mixer with lemon juice, salt and pepper. Pulse to get a thick purée. Add olive oil and pulse further until the paste is homogenous. Adjust seasoning to your liking. Let it cool before serving

Guacamole

Ingredients:

1. Finely chopped tomatoes

2. Finely chopped red onion

3. Coarsely chopped cilantro

4. One or two fresh jalapeno peppers, stemmed, seeded and minced

Directions:

Toss this together in a small bowl and squeeze in half a lime a bit of salt and toss again.  Taste and adjust lime and salt if needed.  Set aside.  You can make this a few hours in advance.

When you are ready to serve, slice open several ripe avocados and scoop out the flesh.  Sprinkle with salt and mash it all around a bit with a fork.  Then stir in a few spoonfuls of the pico de gallo that you made earlier.  Taste and adjust with additional lime juice and salt…keeping in mind that if you are serving with chips, that will add salt too

#Recipes

Gluten Free Day 4 – Quinoa Pizza Bites

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. 1 1/2 cups cooked quinoa    (3/4 cup dry)

2. 2 large eggs

3. 1/2 small onion, diced

4. 1 cup 2% mozzarella cheese, shredded

5. 2 cloves garlic, minced

6. 2 1/2 oz turkey pepperoni, – diced

7. 1/2 tsp garlic salt

8. 1 1/2 tsp Italian seasoning

9. 2/3 cup pizza sauce, for dipping

Directions:

1. Preheat oven to 350 F. Spray a mini cupcake tin with olive oil.

2. Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into muffin tin, filling each cup to the top and press down gently to compact. Bake for 20-25 minutes.

3. Remove from oven and allow to cool 2-3 minutes before serving.

Yield: 24 quinoa bites.

Nutrition Information (per bite, with pizza sauce): 51 calories; 1.9 g. fat; 22 mg. cholesterol; 143 mg. sodium; 4.9 g. carbohydrate; 0.5 g. fiber; 3.6 g. protein

Gluten Free Day 3 – Authentic Italian Chickpea Flat Bread

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. (2.5) cups  chick-pea flour (also called gram or garbanzo flour)

2. (3.5) cups fresh  cold water

3. (1 tsp) salt & black pepper, or to taste

4. (1/4) cup extra virgin olive oil

Directions:

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.