Gluten Free

Breakfast ideas Drinks Gluten Free Smoothies

Papaya & Pomegranate Smoothie

Happy wednesday. Smoothie day! Recently I have been listening to some great podcasts, most recently One Part Plant Podcast by Jessica Murnane. If you are interested in plant based eating and awesome women doing awesome things – go have a listen. Anyways, the last episode I was listening to was on hormonal health. The speaker has a book and an in depth eating program for women who want to begin to work with and balance their hormones.

But – what was so was cool, was that at the end of it I realised that the bottom line for balancing hormones naturally is to eat more plants! My skin has been 100% perfect for a while, but lately I have begun to break out slightly so maybe it is time for some hormone balancing. As an ex acne sufferer I yearn for that hassle free happy skin….

While I do eat a lot of plants and my diet is pretty healthy, there are opportunities in the day when I could be getting in more fruits and veggies. For example at lunch time I eat salad and usually a slice of bread. And for breakfast I usually eat fruit – and then top it off with half a slice of bread to keep me going until lunch. So, I decided, I am going to for a little while skip the bread, and start inserting smoothies and bouillons instead. I have a super nutrient dense green smoothie which I like to make at lunchtime, and I am going to work on a homemade and beneficial bouillon powder recipe. If anyone has ideas for that let me know! For now I am thinking nutritional yeast, herbs, olive oil, and dried and powderized onion and mushrooms.

Besides these measures, I think I am going to start making more sweet smoothies. I am also happy to grab the whole fruits while on the go, but smoothies are also a good opportunity to get in extra probiotics and protein from kefir and yoghurt.

This smoothie recipe I worked out a little while ago when I had store of pure pomegranate juice in the deep freeze. I love the zing that the pomegranate juice brings to smoothies, really refreshing but still creamy and satisfying from the coconut milk.

Papaya & Pomegranate Smoothie

Print This

Ingredients

2 cups peeled papaya
1 peeled banana
1 cup pure pomegranate juice
3 tsp honey
1/2 cup yoghurt
1/2 cup coconut cream

Instructions

Combine all ingredients and blend!
Pour into a big ol’ glass, and enjoy. If you want to get the swirl on top, pour in a little extra pomegranate juice and stir.

Pin to save

Papaya and pomegranate smoothie

0 comment

Gluten Free Homemade condiments Vegan Vegetarian

Chickweed Pesto

written by Daniela Klein

Yup, It’s chickweed pesto.

And its good! If any of you have seen the recipes from the last two weeks or so here on RK, then you will understand. I have this spring discovered the amazing nutrient content of chickweed, and I have been so excited to see how I can get some of this delicate but, slightly grassy tasting, plant into our food.

I tested out a chickweed chowder, came up with a super detoxifying green smoothie, and even bottled some chickweed with lacto fermentation!

The last thing on my list was to make a pesto. And I am so happy I did, because the chickweed goes quite seamlessly into the pesto. And pesto is….. The perfect condiment to have around. You can put it into pasta dishes, onto pizza’s, into salads, onto rice… or even just spoon a whole blob onto your bread.

Ahem… Enough of the uninhibited pesto eating.

But actually why the heck not? Regular pesto is already full of healthy ingredients – and chickweed pesto is just as, if not even more, loaded with nutrients.

Health Benefits of Chickweed

Here is a quick run down of chickweeds attributes:

Chickweed contains 20% protein
Chickweed contains 20 X more iron than beef steak
Chickweed is an oldtime weight loss herb
Chickweed cleans out cells and can have a strong detoxifying effect

Wanna make some chickweed pesto? : )

Chickweed Pesto Recipe

‘

Chickweed Pesto

Print This

Ingredients

2 cups of chopped chickweed
150 ml of olive oil
1/2 cup sunflower seeds or pine nuts
4 large cloves grated / crushed garlic
4 tablespoons apple cider vinegar
1/2 teaspoon fresh or dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste

Instructions

Combine all ingredients except for the nuts into a food processor.
Blend very lightly. The chickweed cuts fine quickly.
Now add the seeds, and give another couple of quizzes. I like to keep the seeds chunky, that way they give chewiness to the pesto and whatever dish you make with the pesto.
Once the processing is done, add salt and pepper to your taste.
Spoon into a small glass jar with a lid that seals and store in the refrigerator.

Notes

The quantities listed are for a small batch so that you can make it and and taste it before doing a larger batch once the small one is finished. If you want to make a big batch first off, simply double the quantities.

Pin to save recipe

How to make chickweed pesto

0 comment

Cookies and Treats Gluten Free

No Sugar Nutmeg Ladu Fudge

written by Daniela Klein

I am so happy to be able to share this recipe with you. I am truly proud of it. : D

So let’s talk. About the fudge.

It has no sugar, contains all healthy nutritious ingredients, is gluten free and could be vegan if you want it to be.

Also, you do not have to heat any fats and sugars together. All you gotta do is blend all ingredients place your “fudge” in the fridge.

Now bewares all you fudge fanatics out there – this is not actual fudge. It’s more similar to a stiff cookie dough or Ladu. Personally I think it is better than fudge – but if you are a fudge fanatic and yearning for some traditional fudge, then don’t make this. Make fudge. And then try this and tell me what you think. : ) Or pass the recipe along to a health head.

Having said that, my Dad and I ended up at the ‘fudge’ tub together one morning – and he said that one has to ration your self with ‘this stuff’. So, I think it’s safe to say that it passed the Dad test. : D

No sugar Nutmeg Ladu Fudge

What’s So Healthy About This ‘Fudge’

The reason why this fudge is healthy and contains no refined sugar is because it is made with chickpeas, coconut oil, dates, vanilla essence and honey. Oh and ground pecan nuts.

What I really like about this fudge – besides that fact that it is super more-ish – is that I can eat a square as a pick me up when feeling low on energy or my blood sugar has dropped. And I am not eating empty calories, because all of the ingredients are nutritious and good for me. : )

How to Make Ladu / Fudge

All you need to do is combine all ingredients in a food processor and combine very well. Spread the mix into a small baking pan and slide into the freezer.

So simple.

No sugar Nutmeg Ladu Fudge

By the way, apologies for publishing all my recipes together on a friday today.

The week got a bit jumbled up somehow, what with taking someone to court and my other work. And it didn’t help that in the midst of it I became fascinated with lobs. I could not concentrate until I had googled it and cut my hair. And accidentally dyed it purple in the process. I like it! I mean I like the lob, and I like the purple. I found out that I have a ‘cool’ skin tone, and that cool skin tones should not have yellowish hair. Which was going on with me. So after cutting my lob, I then decided to do a shampoo with some gentian violet to take out any yellow bits. Left it in too long and got some purple tones – which I also really like! Yay!

Have any of you gotten the ‘lob’ recently? If so did you like it? Let’s talk lobs : ).

Sorry, please note the person writing this has not cut, styled or paid their hair any attention in over a year. Hence the slightly silly excitement over a hair cut.

xxxx

No Sugar Nutmeg Ladu Fudge

Print This

Ingredients

300 grams cooked/canned chickpeas
200 ml melted coconut oil
150 grams chopped dates
1 cup ground or powdered pecan nuts
3 tablespoons honey or maple syrup
1 teaspoon ground nutmeg
2 tablespoons vanilla essence
pinch salt

Instructions

If you have not done so already, melt the coconut oil at a low heat until it is in liquid form.
Then combine all ingredients in a food processor and process until smooth. If you have an electric coffee grinder, you can do the pecan nuts in this to get them really fine, and then add them to the food processor with the other ingredients.
Once processed fully, spoon into a small baking pan and flatten down with a spoon.
Place pan in the freezer and allow to stiffen.
Cut into squares and place in an airtight container store back in the freezer.
Enjoy!

No sugar Nutmeg Ladu Fudge

Pin to save recipe

Nutmeg Chickpea Fudge / Ladu Recipe

0 comment

Breakfast ideas Fast Healthy Meals Gluten Free Sides & Vegetables Vegan Vegetarian

Spice Crusted Tomato Flavored Sweet Potato Cubes

written by Daniela Klein

Hellooooo! I am posting two recipes today -a double whammy. Yesterday was supposed to be the day for this post, but the Troll and I were helping my folks plant SEVENTY SEVEN trees!! By the time we got home I was too exhausted to do anything except make this for supper. Needless to say we ate supper at 10 o clock – but it was worth the wait.

The other recipe I am posting today is Cleansing & Slimming Iron Rich Green Smoothy. I am really excited about that green smoothie – it is super good and packed with nutrients and benefits. So if you like savory green smoothies…. Go check it out: ).

But for now it is time for some nommy sweet potato cubes.

Crusty Sweet Potato Cubes

I have to admit… personally I am not a massive fan of sweet potatoes.

However I know that sweet potatoes are very good for you and should make their way onto the menu on a regular basis. So. I decided to make a hearty breakfast recipe with sweet potatoes.

You can of course eat this for lunch, or make it as a side for supper. For lunch I would side the sweet potatoes and egg with a green salad. For supper I would simply leave off the egg, and pair it with something like fish and vegetables. The cubes can also make a nice addition to a buddha bowl style meal.

For spicing I decided to go with plain old allspice. And it’s a good combo. For me this recipe is the perfect way to jazz up sweet potatoes. The allspice work very well with the sweet flavors, and the roasting just brings it all together.

Spice Crusted Sweet Potato Cubes

The Health Benefits of Allspice

Before I leave you with the recipe, I just want to quickly mention the health benefits of allspice. I used to think that allspice was a synthetic form of flavoring, similar to Aromat! Only recently did I become aware that it was a natural spice, called ‘Allspice’ because it smells and tastes like a combination of pepper, cinnamon, cloves and nutmeg.

Allspice is beneficial for:

Aiding overall digestion.
Reducing bloating.
Reducing flatulence.
Easing of constipation or diarrhea.
Elimination of pathogens.

Allspice is also contains high amounts of A, vitamin B6, riboflavin, niacin, and vitamin C.

And lastly a study has shown that allspice shows signs of being a potent cancer fighting agent.

How to Cook the Sweet Potatoes Quickly

This recipe is only takes 15-20 minutes. Similar to an English breakfast.

What I do to speed things up, is I cube the sweet potatoes, and steam them on high on the stove top. Once they are completely cooked, I then transfer them to a baking sheet, oil and spice, and pop into the oven to toast them and give them that crusty baked taste.

If you have time, then you can also simply roast the cubes. But I love this method, not only does it save cooking time, but also energy, because you do not have to use the oven for as long.

I usually do my roasted potatoes like this as well. It is just so much quicker, and I do not have to have the oven blazing away for an hour.

Anyways, if this is your type of recipe – sweet and spicy : ) – I hope you make it! xxx

Spice Crusted Sweet Potato Cubes

Print This

Ingredients

1 large sweet potato
1/2 cup water
50 gram tomato paste
5 tablespoons allspice
1 tablespoon allspice
Salt and pepper to salt

Instructions

Wash and cube sweet potato.
Set to steam with 1/2 cup water.
Once the sweet potato is almost cooke, remove from the heat and drain off any excess water.
Add tomato paste, allspice, olive oil and salt a pepper and toss while still in the pot.
Once combined spoon onto a baking sheet.
Place baking sheet under a medium heat grill.
Remove and toss cubes every few minutes until they have browned sufficiently.
Remove from oven and serve!

Pin to save this recipe : )

0 comment

Gluten Free Snacks Vegan

Roasted Kalamata Olives

written by Daniela Klein

Did you know that heat brings out the flavor in olive? Think about the olives on a pizza… they are so good. And a reason for that is that they are baked!

When making olive pesto, one of the key tricks is to pan fry the olives, to allow their flavor to develop.

Roasted Kalamata Olives Recipe

Thank’s to Pa Russy and his mother who immigrated from Greece, we are a little spoiled for olives! Fat juicy Kalamata olives. A while back Nick and I made a trick into the desert to this beautiful little olive farm to fill the back of the truck (here they call them bakkies) with raw olives! When we got home, we had our work cut out processing them all! But it is so worth it.

Roasted Kalamata Olives Recipe

Anyways, what happens when you are spoilt for olives? You think of ways to make them EVEN better. My first experiment was to simply add spice. Then I had the ‘original’ idea to roast the olives. A quick google showed that this is a classic way to prepare olives to serve them as a snack / appetiser.

And what are they like? Flavor packed! Think olives on pizza kind of taste. Its that smoked, roasted, oliv-y taste that you get. I add in some herbs aswell, but you could even do them plain, they would still be great.

Roasted Kalamata Olives Recipe

Print This

Ingredients

2-3 cups kalamata olives
1 sprig fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon dried oregano
Olive oil

Instructions

Spread olives onto a baking tray.
Sprinkle with herbs and drizzle with olive oil.
Bake on medium high for 15 – 20 minutes or until they become slightly wrinkled but not burnt, tossing twice in between for even roasting.

Serve in a small dish, or use (deseeded) on top of crackers or toasted bread.

Pin this recipe to save it : )

0 comment

Gluten Free Sides & Vegetables

The Best Ever Parmesan French Fries

written by Daniela Klein

Yum. Num. Nom. Yom.

Shall we just go straight to the recipe? Muhahah.

No I think we absolutely need to talk about these fries quickly first : P.

Parmesan. Obviously is the best idea on fries. Yes. Besides the parmesan, I think what makes these fries so delicious is that they are deep fried, and gently toasted in the oven. With the parmesan and herbs. To DIE FOR.

I like to undercook the fries slightly, then transfer them to a baking sheet. This way they get the final toast in the oven, and the parmesan and herb flavors have a chance to develop. In a way this seems like extra work – but to be honest I usually have to keep the fries warm in the oven any way – so spreading them onto a baking with the parmesan and herbs is absolutely worth it!

When adding the parmesan, you can increase or decrease the quantity in accordance with your partiality towards parmesan. I find that parmesan can have a biting element in its taste, so I go a little easy and sprinkle on a touch more once I have tasted a fry. Disclosure: 1 fry means 5.

The Best Ever Parmesan French Fries Recipe

If you are a total parmesan nut, then you can add as much as you want. There no rules and regs when it comes to parmesan fries!

By the way, I have a theory that fries are very good for you. The basis of this belief? They are made from potatoes. A whole food people!! : D And with the health benefits of oil on the rise – who knows when some genius will announce to the world the latest discovery. That foods cooked in incredibly hot oil provide a veritable host of health benefits. And I will be sighing in front of RT, saying ‘That’s what I said!.”

The Best Ever Parmesan French Fries Recipe

I like to make these fries when I feel that the meal needs a little lift. Sometimes regular fries are just great (like with burgers), but other times – especially if doing chicken or just something plant based – parmesan can be your best friend.

Recently everytime I make a batch of chips I think of my best friend from childhood.

We met each other when we were tweens, and became those girlfriends who are like twins. We did everything together, dressed the same, talked the same – and started to look the same! I have never made another friend like that – I think it’s a bit like a once in a life love affair. To give you an idea, when my parents decided to move, she came up with this awesome plan that her folks could adopt me. Then we could always be together!

The Best Ever Parmesan French Fries Recipe

But before I get all mooshy, the reason why I mention this (besides happy rambling!) is that until I met her – I did not know that fries could be made at home. My Mom never made them, but I had seen them (and eaten them a few times in restaurants). One day I was sleeping over at her house, and like proper teenagers we got hungry.

She said to me “I think I am going to make us some chips”.

Speechless (I was too shy to admit my ignorance of how normal people eat) I watched her put chopped potatoes into a silver basket and sizzle them to goldeness. Whatt??

Sidenote: She and I had the most awesome video call the other day. On an impulse I contacted her and next thing we were talking. It was almost soul healing to see her grown up and still the same, but all the more wonderful at the same time. If you have a bestfriend who you think about – contact them!! And thank me later. : D Mia if you ever read this I Love You!!

So people, never underestimate the power of knowing how to make your own fries – or the power of having a friend who introduces you to the true meaning of being besties.

The Best Ever Parmesan French Fries Recipe

The Best Ever Parmesan French Fries

Print This

Serves: 2

Ingredients

7 potatoes
Oil for deep frying (about 2 litres)
1 + teaspoon parmesan
1 tablespoon mixed dried herbs
Salt to taste

Instructions

Preheat oven to a medium heat.
Pour your deep frying oil into a large pot and turn up the heat.
While you are waiting for the oil to heat up, cut your potatoes in thin slices.
Test to see if the oil is hot by throwing in one sliver of potato. If it sizzles, then you can start making your chips.
Gently ladle your potato slivers into the hot oil, taking care not to let any hot oil splash.
Undercook the fries slightly.
When eat batch is done, transfer onto a baking sheet.
Once all the potato slivers have been deep fried and placed on the baking sheet, sprinkle with the parmesan, herbs and salt to your liking.
Bake until the fries have crisped to your liking. I put the tray at the top of the oven, so that the grill effect can have full power.
Serve hot!

Pin to save this recipe : )

0 comment

Fast Healthy Meals Gluten Free

Orange and Leek Pan Fried Chicken with Popcorn Polenta

written by Daniela Klein

Originally I was going to just lump this recipe in with the popcorn polenta post as a topping. But this chicken is so good – and could really be eaten by itself or on rice – that I just had to make it a separate recipe!

It is really easy, but brings such a refreshing and tasty element to the chicken.

Orange and Leek Pan Fried Chicken with Popcorn Polenta Recipe

I literally stumbled on this recipe one night while looking at an orange from the farm sitting to ripen on the windowsill. The Troll and I had been eating chicken as our protein supplement for a …. couple weeks I think! Not everyday, but even so you can imagine the appeal of chicken had started to diminish.

Anyway, the chicken and the orange met in a burst of companionship and spent an hour or two cosied up together in a bowl with seasoning. After that a quick pan sear was all that was needed to seal the deal between these two.

I was making popcorn polenta as a carbohydrate for the night, and the combination of these two, the smooth creamy and comforting taste of the polenta, combined with the happy tasting orange marinated chicken was just the best!

And so I decided to test and shoot this recipe combo for you guys. However, if you want to do rice I think that would be delicious, and for those of your on a low carb kick, it is good just as is (I know from sneaking pieces surreptitiously out of the pan: P).

Orange and Leek Pan Fried Chicken with Popcorn Polenta Recipe

I will however include the popcorn polenta instructions here – (because it rocks), and then you do not have to open two tabs to makes this complete recipe.

Orange Marinated chicken strips with leek and popcorn polenta recipe

Orange and Leek Pan Fried Chicken with Popcorn Polenta

Print This

Serves: 2

Ingredients

1 large orange, or 2 small
1 large chicken breast, or 2 small
2 tablespoons apple cider vinegar
1 flat teaspoon salt
Black pepper to taste
1 leek base
1/2 bag (9 ounces or 250 gram) of popcorn
4 cups of water
Salt to taste for the polenta
3 tablespoons butter
4 tablespoons olive oil
1/4 cup cream cheese (optional - I find that the cream cheese changes the popcorn flavor to one more of normal polenta, but you can omit this is you do not have any)

Instructions

The way I make this meal is of course to first put the chicken in to marinate. I then bumble around wine in hand and do a few odd things, and after a bit make the polenta. Once the polenta is done, then I put a pan on the heat, sear the chicken, and serve!

To Marinate the Chicken

Cut the chicken into strips. You can do this while semi frozen if using frozen breasts.
Combine in a bowl with the juice from the orange. To avoid getting any of the orange bits into the marinade, you can squeeze it through a sieve, or use a proper orange/lemon squeezer if you have.
Add the salt, pepper and apple cider vinegar.
Cut one of the squeezed orange halves into quarters and lay on top of the marinating chicken.
Leave to marinate for between 1 -2 hours.

To Cook the Chicken

Cut the leek into medium to thin rounds.
Heat a pan or skillet, and add some olive oil.
Remove the orange skin quarters and add the chicken pieces in three batches, tossing in between.
Once all of the chicken is added, add the leek pieces.
Toss lightly and pour in any remaining orange juice.
Turn down the heat and cook for another few moments. This will allow the orange juice to reduce.
Remove from the heat as soon as the chicken is cooked.

To Cook the Polenta

I have listed this as last, but you can make the polenta before getting going on frying the chicken (while you are waiting for it to finish marinating). That way the chicken can be served on the polenta immediately while still hot.

In a large pot with the bottom covered in oil, pop half a packet of stovetop popcorn. Keep the heat high so that most of the kernels will pop. You can also use a popcorn maker – or pop the corn in the microwave if you have one of those clever popcorn microwave cooking bowls.
Once the popcorn is popped, transfer it into a tallish bowl or container (if you are using a stick blender) or into the blender jug if you are using a blender. Try to avoid including any unpopped kernels. Add 4 cups of cold water, and blend until smooth and thick.
Wash the pot there is any blackening on the bottom. Sieve the blended popcorn over the pot.
Discard what is in the sieve, and place the sieved polenta back on the heat.
Cook for 5-10 minutes adding any further liquid if it is too thick in consistency, stirring regularly.
Add the olive oil, butter, cream cheese and salt and pepper to taste.

0 comment

Fast Healthy Meals Gluten Free Stir Fries Vegan

Wild Rice, Za’atar, Lentil & Rocket Stir Fry

written by Daniela Klein

Aren’t stir frys just the best?? To my mind stir fries and soups are the easiest dishes to pack with nutrition and flavor.

Now this stir fry recipe I particulary love because of the za’atar! Wild rice, herbs and lentils are all awesome as well – but za’atar! ahhhh.

Za’atar is a moroccan spice which contains herbs, sesame seeds, sumac and loads of flavor! It brings a savory smokyyy taste.

Wild Rice, Zata and Lentil Stir Fry Recipe

The other ingredient that I am excited about is the rocket! I used it like spinach – as in I cooked it along with the other ingredients instead of adding in at the end – and it is good. Slightly spicy! However in the advent that you do not have any rocket to spare you can swop this out for the same amount of spinach.

Oh! And lastly, while it is savory and satisfying, it is also so quick and easy to make. There is one component that takes time, and that is the lentils. Because I cook a lot with lentils, I usually soak a whole packet overnight, cook them all the next day, use a little for what I am making that night – and freeze the rest.

If you are not a legume crazy person who just keep tubs of lentils in the freezer, then you will either have to put the lentils in to soak a couple hours beforehand (better even the day before), or cook them for up to an hour.

BUT! If none if this fits your time frame, you can also use canned lentils, or omit them completely. I really like what they add to the wild rice, but if you do not even really enjoy lentils (if so I am honoured that you are reading this recipe in spite!) you can of course just use more rice.

Meals like this just make me so happy to cook. Full of nutrients, flavor and practically fail safe. : )

Wild Rice, Zata and Lentil Stir Fry Recipe

Wild Rice, Za'atar, Lentil & Rocket Stir Fry

Print This

Serves: 2

Ingredients

1 cup dry wild rice
3 cups of water
1 cup of brown lentils dry or 2 cups of lentils cooked
3 cups of water for lentils if using raw
1/2 cup olive oil - use less if you are interested in a low fat meal, but otherwise I recommend it
5 flat tablespoons za'atar
1 tablespoon extra sesame seeds
2 cups of chopped rocket / arugula
2 Chopper fresh red chillies
1 Chopped sprig of fresh chives
2 cloves crushed garlic
2 tablespoons apple cider vinegar
Salt to taste

Instructions

The first thing to do is soak and cook your lentils. The packet will probably have instructions, but what I usually do is soak for as long as possible, then cook in double the volume of water for about 15 -20 minutes. For this recipe you can undercook your lentils a little as they will cook further in the stirfry.
Next up put the rice on to boil. I do 1 cup of rice to 3 cups of water, and cook until the water has disappeared, about 20 minutes.
Now heat up a skillet or pan and add the olive oil, za’atar and extra sesame seeds. Stir around for a moment and then add the rice and lentils. (They should be about roughly equal in quantity, 2 cups cooked rice and 1 cups cooked lentils, but it does not have to be exact).
Also add in the garlic and red chilli, chopped rochet and apple cider vinegar.
Stir fry lightly all together for a few minutes.
Add additional salt is desired.
Serve topped with the fresh chives!

Notes

You can decrease the amount of olive oil if desired. I used 1/2 cup because both the lentils and the rice are 'dry' and the generous addition of olive oil serves to flavor up th the whole stirfry.

Pin it! : )

Za’atar, Lentil & Rocket Stir Fry Recipe

2 comments

Breakfast ideas Gluten Free Smoothies

Beet Colored Overnight Oats Smoothie Bowl

written by Daniela Klein

Howdy guys! It’s the weekend… Which somehow seems the perfect time to post this barbie doll pink smoothie bowl : D.

You are probably thinking ….. overnight oats smoothie bowl – she has gone trend mad! It’s either overnight oats, or it is a smoothie bowl. But both???

Here’s my reason for this combo.

Overnight oats is a super way to maximise the nutritional availability of raw oats. And while it is healthy, I find that even overnight oats can still retain the tang that raw oats has. What I have found is that if you blend the raw oats into a thick smoothie consistency, then the overnight sit takes away more of this bitterness! Hooray!

And what’s with the beetroot? Well, I LOVE the color it makes, and it is nutritious! It feels like a good way to start off a change-over-season morning, with some blood boosting beet power.

You can use either raw beets or cooked. I used cooked. Raw beetroots can sometimes cause one’s throat to feel irritated, a sensation I hate! However if you have some young and tender beets, then these might be fine to use raw.

Beet Overnight Oats Smoothie Bowl Recipe

Beet Colored Overnight Oats Smoothie Bowl

Print This

Serves: 1 Prep Time: 10 minutes Cooking Time: 12 hours

Ingredients

1/2 - 1 a medium sized beet (depending on your love of beetroot)
1 cup raw oats
pinch salt
1 tablespoon honey or maple syrup
1/2 cup orange juice (optional - you can replace this with milk or even warm water)
1 cup yoghurt or kefir

Instructions

Blend all ingredients together.
Place in a bowl or jar and cover.
Leave to sit overnight.
Sprinkle with toppings of choice.

Beet Colored Overnight Oats Smoothie Bowl

2 comments

Breakfast ideas Cakes Cookies and Treats Gluten Free

Gluten Free Poppy Seed Breakfast Cake

written by Daniela Klein

The other day my Mom was telling me about being a young computer programmer, before she met my dad (and became a pirate). She was living in a small German coastal town in Namibia called Swakopmund, in a little house on ‘Rue de Alie’ by the beach, earning more than she quite knew how to spend. A thing that she loved to do on her days off was to go to a place called Cafe Tref, and order a slice of their famous poppy seed cake, or in German, Mohnkuchen.

While she was telling me all this – I started to get really amped to recreate that poppy seed cake for her. Like a blast from the past on a plate!

So, with a bit of googling and whatsapping to Oma I concocted a recipe. And after a few re-bakes and adjustments – I got exactly what I wanted.

A poppy seed cake literally jam packed full of poppy seeds, with a good texture, and not overly sweet. Yummy!

My Mom was in poppy cake heaven – and I think I just found a new favorite cake recipe. There are so many things to love about it!

Poppy Seed Breakfast Cake Recipe

What I Love About This Poppy Seed Cake

Awesomely, this poppy seed cake is naturally gluten free, paleo, low carb, high in protein and can count as a superfood recipe!

Poppy seeds are pretty packed with nutrition and contain a hefty whack of minerals, fibre and protein. What gets me super excited is that they have lots of zinc – which is great for your skin. So with bite I think to myself that I am feeding my skin!

If you are following a gluten free or low carb eating plan, then this recipe ticks those boxes without your even needing to think about it.

I called it a breakfast cake – because it’s the kind of cake I can easily eat at 11 in the morning with some coffee. That’s the method my folks, Nick and I used to polish off my testers… But you can honestly eat this cake at any point. Top with cream or some sauce, and you can serve if for dessert. As well as stuffing one’s face with it at all other intervals or course.

Gluten Free Poppy Seed Breakfast Cake

Another reason for the breakfast cake name is that I used a cup of oat flour. Oat flour has a fancy ring to it – but you can easily take some normal oats, and turn it into flour if you have a food processor, high power blender or an electric coffee grinder.

In addition I have brought down the sugar quantity to make this into a cake which can stand as a breakfast substitute.

Lastly, on a technical note, I used a pretty detachable ring pan for a baking pan, as it gives that lovely old fashioned feeling! You can use any kind of pan – it does not need to be patterned! – but one where the sides are detachable is great for easy extraction once baked. I hate breaking cakes when trying to take them out of a pan!

Poppy Seed Breakfast Cake Recipe

Poppy Seed Breakfast Cake

Print This

Prep Time: 20minutes Cooking Time: 40 minutes

Ingredients

1 1/2 cups poppy seeds
1/2 cup butter (room temperature works best)
1 cup oat flour (or oats)
5 separated eggs
3/4 cup milk (you can also use water)
1/2 cup sugar
2 teaspoons vanilla essence
Pinch of salt

Instructions

Making the Oat Flour

As I said above, if you do not have any oat flour – you can easily turn some oats into oat flour if you have a food processor, good blender or electric coffee grinder.

Take a cup of oats and process it in one of the above appliances until it forms a smooth powder.
Check to see if it has made a cup of flour. If not, do a little more to make up the shortfall.

Making the Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine the poppy seeds and the milk (or water). Using a stick blender, process them for 5 minutes. This will break up the poppy seeds a little and result in a nice texture in your cake. You can also use a coffee grinder for this – just be careful that you do not turn them into a powder, and then leave out the liquid from the maceration process.
Add the oat flour to the poppy seed mix, stirring to incorporate.
Place the butter in a large bowl and beat.
While the beater is running add the egg yolks one by one. Continue beating for 2 minutes after adding the last yolk.
Add the sugar and continue to beat for another few minutes.
Clean your beaters with hot water and soap. Give them a rough dry.
Place the egg whites and pinch of salt into a medium sized bowl.
Beat these until the they form soft peaks.
To combine all ingredients, fold in a quarter of the stiff egg whites into the yolks/butter/ sugar mix. (This divided combining helps with the texture)
Fold in the remaining whites.
Lastly fold in the ground poppy seeds/oat flour mix and the vanilla essence.
Scrape the batter into a greased baking pan. I like to use a pan where I can detach the sides, as the cake is apt to break when dropped out of an inverted pan.
Bake for 35-40 minutes, or until a inserted knife or toothpick comes out mainly clean.
Allow to cool for 15 minutes, and then remove from the pan and leave to cool further on a wire wrack.

Serve plain, spread with honey, or topped with cream or another topping or your choice.

Notes

As mentioned earlier, this is a semi sweet cake. If you wanted a sweeter version - then you can either up the sugar quantity (it will not adversely affect texture), or top with honey, syrup, jam etc after baking or per serving.

Gluten Free Poppy Seed Cake Recipe

0 comment

Newer Posts

Older Posts