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

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Gluten Free Day 2 – Avocado Stuffed Cherry Tomatoes

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.  30 large cherry tomatoes

1.  1 large ripe avocado

2.  ½ tsp. Curry powder

3.  ½ tsp. Grated onion

4.  2 tbsp. Lemon juice

5.  ½ tsp. Chili powder

6.  salt and pepper

Directions:

1.  Cut thin slices off the top of all the cherry tomatoes. Scoop out all the tomato pulp and juices with a  small spoon.

2. In a medium sized bowl mash up the avocado and all the spices until smooth. Salt and pepper to taste.

3.  Fill the cherry tomatoes with avocado mix generously, and top with the thin slice of tomato. (from step one)

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Gluten Free Day 1 – Chewy Ginger Cookies

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

Chewy Ginger Cookies (Gluten, Sugar, and Egg-Free)

Ingredients

1. 2 cups = 480 ml almond flour

2. 3 tablespoons erythritol crystals

3. 1 tablespoon ground organic ginger

4. 40 drops vanilla stevia

5. 4 oz = 115 g cream cheese

Directions

1. Preheat the oven to 250 °F or slightly lower (100 °C).

2. In a large bowl, mix the almond flour, erythritol and ginger.

3. Add the vanilla stevia drop by drop, so that the drops are well apart from each other.

4. Add the cream cheese, mix and knead until smooth.

5. Divide the dough in 4 – 5 pieces. Take one piece at a time for handling. You can keep the rest of the dough in the fridge.

6. Place the piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough.

7. Roll out the dough until it is approximately 1/5 inch (0.5 cm) thick, remove the topmost parchment paper and cut out cookies using your preferred cookie cutter.

8. Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper and bake for some 30 minutes, or until golden brown but not too brown.

9. Let cool completely on the parchment paper.

10. Glaze with low carb lemon glaze if you like.

Lemon Glaze

Ingredients

1. 1/2 cup = 120 ml powdered erythritol

2. 1 tablespoon egg white powder

3. 1 – 2 tablespoons freshly squeezed organic lemon juice

4. 10 drops liquid stevia

Directions

1. In a small bowl, combine the powdered erythritol, egg white powder, 1 tablespoon lemon juice and the stevia and stir until smooth.

2. Add more lemon juice drop by drop if you prefer thinner consistency.

3. Apply the glaze on completely cooled cookies with a spoon or a tip of a knife.

4. Place the cookies on a plate or cooling rack and let the glaze dry and harden for several hours, preferably overnight. The glazed cookies shouldn’t touch each other.

5. Store the possible leftover glaze in an airtight container in the fridge. Use within a couple of days. Remember: the fresher, the better.

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