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These three healthy gluten free recipes are but an example of the wide range of options available to people who have Coeliac Disease. There are endless options available that are absolutely delicious and will have your taste buds loving the gluten free life!


Easy Cashew Balls

Cashew Balls

Ingredients

  • 2 cups raw unsalted cashews
  • ¼ cup rice malt syrup
  • 2 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1 heaped tablespoon raw cacao powder
  • A generous pinch of sea salt
  • 2 teaspoon spirulina
  • 1 heaped tablespoon tahini
  • Sesame seeds


Method

Place the cashews in the blender and blitz to a fine powder.

Place the cashew powder into a bowl and stir in the other ingredients.

Roll into balls, just smaller than tablespoon size is ideal and coat them with sesame seeds.

Pop into the fridge for an hour to set. Then enjoy!

Store in the fridge for up to 2 weeks.


Yummy Gluten Free Pea and Zucchini Fritters

Pea And Zucchini Fritters

Ingredients (12 fritters = 4 serves)

  • 2 large zucchinis (approx 500g)
  • 1 good pinch sea salt
  • 1 cup chopped flat leaf parsley
  • ½ cup chopped fresh mint
  • 4 chopped spring onions
  • 6 medium button mushrooms
  • 3 organic free range eggs
  • ½ cup besan (chickpea) flour
  • Zest from 1 lemon
  • 1 cup peas (frozen or fresh)
  • Ground black pepper, to taste
  • 1 tablespoon olive oil


Method

Grate the zucchini and place it in a colander in the sink. Add the pinch of sea salt and mix it through the zucchini gently with your hands. Leave the zucchini for 10 minutes while you prepare the other ingredients.

Chop the herbs, mushrooms and the spring onions finely and place into a large bowl with the peas, lemon zest and add the ground black pepper.

After the zucchini has had 10 minutes of sitting in the salt, get your freshly washed hands in there and squeeze out all of the liquid. As you squeeze out the fluid, pop each handful into the large bowl with the other ingredients.

Then add the lightly beaten eggs and the besan flour and mix it all together. The mixture will be moist but should hold together ok.

Heat a non stick (preferred) fry pan with the olive oil over a medium heat and use your hands to form the mixture into the first fritter. These fritters are quite soft but they should hold together well in the pan. You can add extra besan flour if you need to hold them together.

Cook these for about 2 minutes on each side or until golden brown.

Serve with a smashed avocado with organic feta, roasted cherry tomatoes, spinach, salsa, sweet chilli sauce, whatever you like really. The flavours in these fritters lend themselves well to Thai, Mexican or Mediterranean sides.


Mexican Burrito Bowls

Mexican Burrito Bowl

Ingredients (for 2/3 serves)

  • 1 tablespoon avocado oil
  • 1 BPA free tin kidney beans – drained and rinsed
  • 1 BPA free tin of tomatoes
  • 1 medium onion
  • 1 large carrot
  • 1 large zucchini
  • ½ of a red capsicum
  • ½ teaspoon cumin
  • ½ teaspoon chilli flakes
  • 2 cups of cooked brown rice or quinoa


Fresh Add Ons To Serve
  • 2 cups baby spinach leaves
  • 1 fresh tomato, diced organic salsa
  • 1 avocado, use a fork to smash it and mix with 1 tablespoon lemon juice
  • Lime wedges
  • 2 tablespoon coriander leaves, chopped


Method

If you’re using brown rice, start cooking it before you do anything else. If you’re using quinoa, you can cook this while the veggies and bean mix are simmering.

Chop the onion, carrot, zucchini and capsicum into a ½cm dice. Heat the oil in a large frying pan over a medium heat, and add all of the diced vegetables. Saute these until the onion and zucchini start to brown, then add the kidney beans, cumin and chilli flakes to the pan and stir. Then add the tinned tomatoes and stir them through.

Turn the heat down to a simmer for 15 minutes.

While this is simmering, prepare the fresh ingredients to serve, as above. When the rice/quinoa is cooked, place half a cup into the base of the individual serving bowl and layer half a cup of baby spinach leaves over it. Spoon a portion of the cooked bean mixture onto the spinach, and then layer fresh chopped tomato and the avocado and lemon. Add salsa to taste. Sprinkle fresh coriander over the top and enjoy!


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