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Treats & Snacks

Breakfast, Treats & Snacks, Vegan &/or Raw

Gluten-free Chickpea Crepes

If Ebola doesn’t get us, gluten will.

Nah, just kidding. GSOH folks! Gluten is not a poison – let’s get that straight. 

Gluten is not unhealthy either. For most people, gluten (a protein found in wheat, rye and barley) is more than tolerable. It’s bleedin’ great. Gluten is what makes baguettes fluffy and donuts spongy. So what’s the problem?  

The World Gastroenterology Organisation has estimated that 1 in 100 people cannot breakdown gluten. This is coeliac disease, an inflammatory condition where gluten irritates the digestive tract and can cause serious discomfort. Ireland has an impressive headcount of coeliacs, so we can’t all blame Gwynnie. The reality, however, might be a little more complicated because more than one in one hundred are reporting to be gluten-sensitive. This means we do not test positive for coeliac’s, but fall prey to similar digestive problems (fabulous diarrhea and bloating).

There are many theories but no clear, scientifically satisfying answers. Many respond well to FODMAP diets, an acronym for a series of carbohydrates that no one will ever remember: Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols. For more on that, take a look at Professor Peter Gibson’s research at Monash University.

But listen! If you are a member of the GF brigade, count yourself lucky. There are stacks of groovy grains and flours to play with, that may have otherwise never muscled for attention – quinoa, lentils, chickpeas, teff. These are your new badass friends. Many taste even better than regular wheat. 

Rosemary, olive and flaxseed bread, instead of boring slice pan? 

Mexican chilli beans, avocado and corn tacos, in place of soggy pasta evenings? Still with me? 

Sounds queer, but instead of feeling restricted with your food choices, expect to feel entirely liberated.

 

chestnut flour

 

Dr David Perlmutter, the Godfather of glutards, is a neurologist whose research purports to link gluten and excessive grains to Alzheimer’s disease, anxiety and depression. Controversial? Yup. But given our diet is obsessed with wheat  (cereals, bread, pasta, cake, biscuits, even sauces) it does make sense to diversify. Worst-case scenario? Your taste buds will flirt with new flavours, and your mother-in-law will be engrossed by your brilliance. Let me help you do just that.

 

Chickpea and Chestnut Crepes

Who doesn’t love a hot crepe? This one is grain free. It’s crispy, but slightly doughy; savoury, but slightly sweet; the perfect 7am-er, but thrives at 7pm. I think you and he are bound to become good friends.

We serve ours with chilli and eggs for a quick supper. Or avocado, coconut yoghurt and raw honey y’all. Double the quantity to make more …

 

Makes 6:

1 cup (100g) chickpea flour

¼ cup (25g) chestnut flour

½ teaspoon xanthan gum

½ teaspoon ground ginger

½ teaspoon turmeric

2 teaspoons sweet curry powder

1 teaspoon mustard seeds

1 & ¼ cups sparkling water

Coconut oil or ghee, to fry

 

First, I whizz all the ingredients in a blender until it forms a smooth paste. Then I let it soak and swell for 30-60 minutes, or until it achieves the consistency of a thick smoothie.

Now you’re ready to heat your frying pan on a medium to high flame. Melt some coconut oil or ghee, whichever you are using. Add about ¼ cup’s worth of batter to the pan, although this will depend on the size of your pan of course. You want a thin layer, so it’s always best to add too little than too much.

Cook until the underside is slightly bronzed, then flip to cook the other side. This is more of a crumpled buttery pancake than a delicate one, so don’t fret if it turns out to be more Danny Devito than Danny Welbeck.

Happy Pancake Tuesday!

 

 

 

Treats & Snacks, Vegan &/or Raw, x For Freezer x

Barbie Fudge

My giddy four year old came up with this recipe, when he accidentally dropped a small jar of beetroot powder into the pot while I was making a halva-style fudge. 

MacGyver has competition. Dynamite stuff.

Sesame are mighty little seeds. They are practically belching with B vitamins, the ones responsible for energy ignition and brain health. There’s a nifty plant-dose of calcium and iron too, for those of you who need to watch their intake (like pregnant wans and childer). This should help.

 

pretty pink barbie fudge

 

Pretty Pink Fudge

Marta, a very cool subscriber, sent me this video making one of my fudge recipes in the kitchen with her pet dog. Pharrell Williams even joins in. These fudge recipes are truly the easiest treats you’ll ever make, and possibly even the tastiest. No messin’.

While beetroot powder gives the best glow, freeze dried blackcurrant powder is practically inflated with vitamin C and therefore makes a better choice when your nippers are besieged by school germs. The Fresh As range are available in Wholefoods across the UK and hopefully soon in Ireland. 40g will set you back €5, but is the equivalent of 250g fresh blackcurrants. There’s an awesome freeze dried passionfruit powder too. 

The darkest pot in the picture is the latest Amazonian craze: acai berry. I’m not a huge fan because of its price tag, but it’s hot diggity with chocolate (more on acai berries here). I wouldn’t have bought a packet myself except that my little tinkers threw one into the shopping basket and I didn’t find out until I got home. Bugger. 125g costs €25.

 

3 tablespoons extra virgin coconut oil

6 tablespoons raw pale honey (or light agave for diabetics)

1 teaspoon vanilla extract

Pinch of sea salt flakes

1 x 280g jar light tahini sesame paste

4-5 tablespoons beetroot powder

1 tablespoon dessicated coconut

 

On a very timid heat, gently melt the coconut oil. Let the honey, vanilla and salt join the party.

With a fork, beat through the beetroot powder and sea salt until the lumps dissolve. Whisk through the tahini.

Quickly scrape the mixture into a small rectangular container, lined with cling film. Lunch boxes are ideal. Decorate with dessicated coconut.

Freeze for 4 hours.

 

Raw Honey 

 

 

 

A special announcement

Join me on Substack

Howdy! I’ll be deleting this website shortly. Gah! But please stay in touch – I so appreciate your loyalty and lovebombs.

You can continue to access my recipe drops over on Substack.  Hope to see you there, and to continue frolicking on this veggie-fueled dance floor.