GF Chia Flaxseed Biscuit

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flaxseed biscuitI’ve been down to the local health grocery shop near my house yesterday and saw a packet of “Flackers” which I wanted to buy and try. Then my eyes almost popped out when I saw the price. Seriously, 5 small crackers in a small packet costs nearly 10 dollars! So I decided to make one at home. It is surprisingly super easy to make without dehydrator and all you need is just two ingredients. Woohoo, Are you ready?

Flaxseed‘s health benefits come from the fact that it’s high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. One tablespoon of ground flaxseed contains 2 grams of polyunsaturated fatty acids (includes the omega 3s) and 2 grams of dietary fiber and 37 calories. Ground flaxseed is better than whole one because the ground form is easier for your body to digest. Whole flaxseed may pass through your intestine undigested, which means you won’t get all the benefits. Dehydrating is a great way of keeping healthy oils and nutritional properties in raw flaxseed from the high heating. It also creates a nice and crispy texture.

Ingredients (30cm x 20cm, thin cracker)

50g golden flaxseed
1 tbsp chia seeds
a pinch of Himalayan salt
50g water

Put flaxseed and chia seeds in your food processor and pulse a few times. Season with salt and add water. Let it sit for 20-30 minutes until they all stick together. Pour the mixture on a baking paper and spread evenly with a spatula. Bake in 100 degree oven for about 90 minutes, flipping about halfway. Take it out of the oven and cool it down. Carefully peel off the baking paper and cut into squares. Feel free to add some dried herbs and spices in this recipe to make it more interesting – garlic powder, onion powder, thyme, sesame seeds, tamari, cacao, pumpkin or sunflower seeds, etc.

Flaxseed is an excellent source of essential fatty acids—great for your skin, body and overall health. Baking with ground flax or flaxseed is great for texture, but the high heating breaks down the oils and nutritive properties of the flaxseed. So dehydrating raw flaxseed by baking it at your oven’s lowest temperature is the way to go. This recipe creates savory crispy crackers that optimally preserve the goodness of flaxseed. – See more at: http://www.cooktj.com/node/133#sthash.aK1pdrHS.dpuf

Posted in: Baking, Gluten Free, My recipes, Snack, Vegetarian

Cheater’s Falafel + Cauliflower Pilaf in Lettuce Cups

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Almost raw lunch with girls. I made cauliflower pilaf in lettuce cups, topped with falafels and tahini dressing. I also made zucchini noodles with fresh basil and simple maple mustard dressing. Very light and healthy lunch!

I didn’t have soaked chickpeas to make falafels, so chose to take an easy way using chickpea flour. Falafel is a traditional Middle Eastern food, deep fried balls made of chickpeas or fava beans or both usually served in pita bread. It is great in wraps, sandwiches, salads, or by itself as a snack. When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Chickpeas are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene. To make it healthy, you can bake in the oven or lightly pan-fry with coconut oil like what I did. I really like them in refreshing salads with a drizzle of spicy tahini dressing. Yummo!

falafelFor Cheater’s Falafel (makes 7 petite size)

1 cup of chickpea flour
1/2 small onion, finely chopped
1 tsp minced garlic
1 tsp cumin
1/2 cup finely chopped parsley
1 tsp ground coriander
1 tsp Himalayan salt
1/2 tsp baking soda
1/3 cup warm water
2-3 tbsp coconut oil for frying

Mix all ingredients in a large bowl and add water little by little until all combined. Cover and rest the dough for 30 minutes. Heat coconut oil in a frying pan over medium heat. Spoon the mixture into a pan or shape with your hands. Pat into little discs. Cook for a couple of minutes each side until cooked. Cook in batches and add more oil if you need.
lettuce cupsFor Lettuce Cups

lettuce leaves
1 cup cauliflower florets, grated
1/2 cup of chopped cucumber
1/2 spring onion, chopped
1/2 cup bean sprouts
a handful of basil
1 tsp turmeric
1/2 tsp nutmeg
1 tsp olive oil
salt and pepper to taste
toasted garlic chips for garnish

Cut the lettuce leaves into little cups. Mix grated cauliflower rice, chopped vegetables, spices and olive oil in a large bowl. Season with salt and pepper. Spoon the cauliflower rice into the lettuce cups. Garnish with toasted garlic chips. Place cooked falafels on top of lettuce cups and drizzle spicy tahini dressing.
tahini dressingFor Spicy Tahini Dressing

1 tsp of tahini paste
1 tsp of white wine vinegar
1 tsp of olive oil
1/2 tsp cayenne pepper
a pinch of Himalayan salt
warm water

Mix all ingredients in a bowl. Whisk as you add warm water until you get a desired consistency. Taste and adjust seasoning.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Snack, Vegetarian

Raw Lemon Bar

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raw lemon barI’m a lemon lover and cannot live without it. I add into my water, tea, salad dressing, baking, soup, dips, what else? Believe or not, I’ve never had a lemon bar or key lime pie before maybe because it is hard to find a gluten-free version at the cafe and I was never really interested in it. Here I am, making this raw lemon bar even if I don’t even know how the conventional one tastes like. But let me tell you, mine tastes amazing! Daniel had a taste and couldn’t guess it is actually a raw dessert. He was surprised when I told him the filling is made of cashews and there is spirulina in the crust (he hates the green powder). I love the smooth cheesy texture and a zingy sweet lemon taste of the filling, and very subtle spirulina goodness hidden in the crust. It is seriously hard not to go for the second 🙂 Here are some facts about my love lemons.

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body. It is also a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons. That is why the warm lemon water in the morning is good and detoxifying. Lemons contain vitamin C, citric acid, flavonoids, B vitamins, calcium, copper, iron, magnesium, phosphorux, potassium and fibre. Vitamin C in lemons helps to neutralise free radicals which cause aging and disease.

raw lemon bar1Ingredients

For crust
1/2 cup of rolled oats
1/2 cup of Medjool dates
1 tsp cinnamon powder
1 tsp spirulina (optional)
a pinch of Himalayan salt

For filling
1 cup of raw cashews, soaked at least 6 hours
1 tsp of zest and juice from one lemon
1 cup of thick Greek yogurt
1/4 cup of maple syrup
1/4 cup of coconut oil
1 tsp of vanilla bean powder
1/2 tsp of turmeric
1/2 tsp of gelatin powder or agar agar
a pinch of Himalayan salt

Starting with the crust, all the crust ingredients in your food processor and blend until combined. Pour into a prepared container or baking tin, lined with a glad-wrap. Press firmly with the back of your spoon or your fingers. Put it in the fridge while making the filling. Put all the filling ingredients in a clean food processor and blend until it gets thick and creamy. Taste and adjust the sweetness. Take the crust out of the fridge and pour the filling mixture on the crust. Spread evenly with a spatula, cover and place in a freezer to set. Take the cheesecake out about 10 minutes before serve and cut into a desired portion. Keep the leftovers in the freezer.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

GF Coconut Pumpkin Loaf

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You can make this harvest pumpkin bread with the canned pumpkin puree, but I really recommend using fresh roasted ones. Roasting a pumpkin is super easy. Cut the pumpkin in half, scoop out the seeds and clean, place in the oven, and bake until soft (30-60 minutes depending on the size of the pumpkin). This creates a beautiful sweetness which the canned ones cannot replicate. Of course, it is healthier for you too. I had no bread at all for years since I started having trouble with gluten, but now I can bake my own creation at home (sometimes fail though >.<) and enjoy a slice or more everyday. This bread is naturally sweet from pumpkin, aromatic from the spices, has a good amount of healthy fat from almond flour and chia seeds and very filling thanks to fibres in coconut flour. You can sprinkle some more pumpkin seeds on top to make more pumpkin-y or cinnamon spiced cream cheese frosting if you have a sweet tooth.
Pumpkin Coconut LoafIngredients

100g almond flour
50g coconut flour
50g pumpkin puree
4 eggs
50g coconut sugar
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
a pinch of Himalayan salt
1 tbsp of coconut oil
1 tbsp of chia seeds
1/2 tsp of baking soda
1 tsp of baking powder
1 tsp of vanilla extract
a pinch of saffron

In a cup or small bowl, set the saffron to infuse in the hot water. In a mixing bowl, whisk together the eggs and stir in the saffron water. Add all other ingredients and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 50 minutes or until cooked.

 

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack

Roasted Parsnip Chips

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Have you had roasted parsnip before? I do like root vegetables, but I haven’t actually used parsnips that much. I tried it raw, which has a bit of bitter and earthy taste. Then I made roasted chips in the oven and it tastes quite sweet from caramelisation. Just like carrots and pumpkins, roasting process brings out all the natural sweetness from this amazing root. They are healthy and a perfect alternative to fried potato chips.

Parsnips are an excellent source of soluble fibre, which keeps your cholesterol and blood sugar level down, helps regular bowel movements and helps your digestion. Potassium found in parsnips regulates blood pressure and helps the proper muscle and nerve function. They also have vitamin C, which acts as anti-oxidant and boosts the immune system. Great for pregnant women because folic acid or folate is abundant in parsnips, which reduces the risk of birth defects, lowers the risk of acquiring heart diseases and may also help prevent dementia and osteoporosis.

Parsnips are so versatile and exciting! You can add raw or cooked parsnips into your salads, make a warm soup with carrots and apples, make a hearty gratin dish in chilly weather, make little pancakes with grated parsnips, and even add into your cakes and muffins for healthy baking.

parsnip chipsTo roast parsnips, scrub the roots clean and slice into strips. I seasoned with Himalayan salt, smoked paprika, curry powder and pepper, and drizzled olive oil. Put in the oven at 200 degrees for about 20 minutes or until they are golden brown.

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, salads, Snack, Vegetarian