Vegan rice, quinoa and chia balls (gluten free)

 

Gluten, dairy, nut and egg free. Vegan

About 6 months ago, my 8 year old son made the choice to become a vegetarian. In a household that is gluten, dairy, nut and legume free, this presented a few challenges! Together, he and I have worked on a few new recipes that would suit our family, and this one has become a firm favourite!

These rice, chia and quinoa balls are extremely versatile. We’ve made little ones to serve with dipping sauce as canapés, large ones squashed flat to replace burger patties, medium ones to replace meatballs in a rich tomato sauce, or we just eat them with a side salad for dinner. You could also add other vegetables to the mix, like cooked peas or soy beans if they are suitable for your family.

We make a large batch, and the freeze the leftovers. This recipe is enough for about 20 balls.

Ingredients

3 cups of cooked brown rice
1 cup of cooked quinoa
2 carrots
2 zucchinis
2 tsp of salt (it sounds like a lot, but most of this is squeezed away)
3 tablespoons of chia seeds
9 tablespoons of water
1/2 – 1 cup of rice crumbs or other suitable breadcrumb
1 tsp of vegetable based stock powder if desired
Canola or olive oil to shallow fry

Instructions

  1. Finely grate carrots and zucchinis
  2. Sprinkle salt on the grated vegetables, and mix through well with your hands. Allow to sit for 10 minutes
  3. While waiting, combine the chia seeds with the water, and allow to soak.
  4. Squeeze as much of water out of the grated vegetables as possible.
  5. Combine rice, quinoa, chia seeds, vegetables (and stock powder if you choose) in a large bowl. Knead together with your hands until well mixed.
  6. Gradually add bread crumbs, while continuing to mix. You may need a little more bread crumbs, depending on how much water you were able to squeeze out of the vegetables. If you want to add peas or soy beans, add them at this point so they don’t get squashed. Add enough bread crumbs, that you can easily roll the mixture into balls. It will still be a bit sticky.
  7. Roll into roughly tablespoon sized balls.
  8. On medium heat, shallow fry until golden on both sides.

Enjoy!

Gluten free Apple and quinoa porridge

This simple porridge was a staple for me throughout winter, and I’m still enjoying it during spring. As an extra bonus, it makes an excellent second stage baby food.

Apples, vanilla and cinnamon provide natural sweetness. Eating the apples unpeeled and grated in this recipe ensures that the higher amounts of antioxidants and phenolic compounds in the skin of the apple are retained. I use a fine grater if using it for baby food.

I like to have mine with a handful of seeds on top, and possibly a drizzle of honey if I’m in the mood for something sweet, but I skip these if the baby is sharing some.
Ingredients:

1/3 cup of rolled quinoa
1 apple, grated
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla essence
1 cup of dairy or calcium fortified soy milk (or preferred milk)
1 tbsp of pepita and sunflower seeds
1 teaspoon of honey if desired
Method:

  1. Combine quinoa and milk in a small saucepan. Simmer on medium heat, stirring regularly for 3 min.
  2. Add grated apple and cinnamon and simmer for a further 3 minutes.
  3. Serve sprinkled with seeds, and a drizzle of honey if desired.

 

 

Lemon Biscuits – gluten, dairy, nut and egg free

img_1066Need a quick afternoon pick me up? Try these yummy lemon biscuits with a cup of tea. Super quick and easy!

Ingredients

100g Nuttelex or other dairy free spread
1 tsp of vanilla
1/2 cup of caster sugar
Zest of a lemon
1 tsp of baking powder
1 tablespoon of soy or other dairy free milk
1 1/4 cups of gluten free plain flour

Method

Preheat oven to 190 degrees
Beat nuttelex, sugar, vanilla and lemon zest until light and fluffy.
Sift flour and baking powder into nuttelex mixture
Fold in flour with a spatula
Gradually add enough of the milk to create a soft dough that isn’t too sticky. If it starts sticking to your fingers, add a little more flour.
Roll into approximately 15 balls, and flatten into discs
Bake for 8 minutes, until lightly golden

Sorghum “Buttermilk” Scones – gluten, dairy, egg and nut free

It’s a cold, gloomy day in Sydney today. Perfect baking weather! I’ve been playing around with this recipe for a while, and I think I’ve finally nailed it. These scones have the comforting density and softness of a traditional scone, with a subtle buttermilk flavour. They make an awesome afternoon tea, or are great to dip into soup.

You may wonder, why bother with fake buttermilk? The main reason is that it act as as a leavening agent, improving the texture of the scone. This is particularly important when baking with gluten free flours. A higher protein milk is ideal, as the milk needs protein to curdle. I generally use soy, but you can use oat, rice, or a nut based milk, depending on what is safe for you. You can use coconut, but it will not curdle. However, the coconut milk will add richness, and the acidity from the vinegar will still work as a leavening agent.

Ingredients

1 1/2 cups of gluten free flour blend (doesn’t matter which type)
1 1/2 cups of sorghum flour
1 tbsp of baking powder
2 tsp of xanthan gum
1 tbsp of sugar
6 tbsp of dairy free margarine
1 cup of dairy free milk
1 tbsp of apple cider vinegar

Method

  1. Preheat oven to 210 degrees
  2. Add vinegar to the milk, and leave for 10 minutes. The milk will thicken and seperate – totally normal!
  3. Combine the the flour, packing powder, xanthan gum and sugar in a large bowl.
  4. Rub the margarine into the flour, until it resembles bread crumbs (you can use your fingers, or a kitchen aid for this).
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  5. Add in the milk mixture, and combine to make a soft dough. If the dough sticks to your fingers, add a little more flour.
  6. Roll out the dough to a thickness of about 2cm.
  7. Cut out the scones with a cookie cutter. A 7cm cookie cutter will make about 12 scones.
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  8. Place scones on a baking tray lined with baking paper. Bake for 6 minutes, then turn and bake for another 6 minutes.
  9. Serve warm with the topping of your choice!

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Apple, Carrot and Oatmeal Bread (gluten free, dairy free and nut free)

I’ve had a few people request this recipe, so here it is! This yummy bread is delicious for breakfast. It makes a great alternative to banana bread for those who are sensitive to Amines. You can vary the sweetness according to taste.

Gluten free, wheat free, dairy free, nut free, can be made soy free and egg free

Ingredients

1 medium carrot, peeled and grated
2 green apples, peeled and grated
1/3 cup of melted nuttelex or coconut oil
1 cup of soy milk or other milk substitute
1 teaspoon of vanilla
2 eggs (this recipe will work well for egg allergies as it’s quite moist. Substitute your preferred egg replacement)
2 1/2 cups of gluten free Self Raising flour
2/3 cup of wheat free Oats (I use Bobs Red Mill Uncontaminated Oats). Substitute with the same quantity of rolled quinoa if you can’t tolerate oats)
2 teaspoons of gluten free baking powder
1 teaspoon of cinnamon
1/3 cup of brown sugar (optional)

Instructions
Preheat oven to 180 degrees
Grease a loaf tin
Mix all dry ingredients together in a large bowl. If you’d like a sweeter loaf, add the brown sugar. It is still nice without, for those with less of a sweet tooth.
Beat the two eggs together in a second bowl. Add vanilla, grated carrot and apples, melted nuttelex and milk to the bowl. Mix with a spoon.
Pour wet ingredients into dry, and mix with a spoon.
Pour into a greased loaf tin, and bake for 45-50 minutes. Loaf is cooked when a knife comes out of the centre clean.

This will store for up to a week in the fridge, in an airtight container. I like it best slightly warmed or served at room temperature.