One thing we used to love before the celiac disease blow were crepes. SImple, easy, versatile. But thanks to my new Pulses Canada recipe booklet for gluten free recipes…I have found this little gem of a recipe. Check it out for more http://www.pulsecanada.com/pulses-and-the-gluten-free-diet. Hubby and I both enjoyed it a lot 🙂 It uses chickpea flour (Bulk Barn) so it’s likely more nutritious than regular crepes…which you normally can’t say about gluten free substitutes most of the time.
Gluten Free Crepes with Chickpea Flour
1 cup chickpea flour
1 cup milk (any kind)
2 eggs, beaten
Dash of salt and pepper
1 tbsp parmesan cheese
1 tbsp minced parsley
1. Beat together eggs and milk. Stir in remaining ingredients and mix well until all flour is incorporated.
2. Heat frying pan with a little bit of oil. Add 1/4 cup of batter at a time, tilting the pan around so it spreads out thinly.
3. Heat pancake until each side is nicely brown. Keep warm.
Serve with any kind of savory crepe filling – we had sauted zucchini, corn and cream cheese
For a sweet crepe you could omit the pepper, parmesan and parsley and add vanilla and cinnamon to the batter….yum!
Dill Pickle Salmon Patties
We make salmon patties all the time for a quick week night supper. Canned salmon is a great way to get omega 3 fatty acids and is a great source of natural protein by mashing up the bones and skin! Seriously it took me a while to get to this point but I just quickly dump it in a bowl and mash it up quickly before I get a good look at all the bones and stuff. It’s a nutritional power house, honest!
The dill pickles give it a lovely salty and dill flavour with a nice crunch is each bite! Those two weather go together so well. Make up a quick side of grains and a hot vegetable or a crisp salad!
2 cans of salmon, drained and mashed with the skin and bones
2 tbsp light mayonnaise
1/4 cup wheat free oats or gf bread crumbs
1 tbsp dried or fresh dill
1/4 cup dill pickles, minced
2 tbsp pickle juice, optional
Dash of garlic powder, onion powder, and fresh ground black pepper
1. Drain salmon, mash in a bowl. Add the rest of the ingredients. Mix together until well combined.
2. Heat a frying pan with a bit of olive oil. Using a small ice cream scoop, spoons or your hands divide mixture into about a dozen patties.
3. Fry on pan until browned on both sides!
I was leafing through an America Dietetics Association Gluten Free Cookbook from a colleague the other day and came across this little gem of a recipe. It’s one of those delicious one pot meals that you know right away it going to taste fantastic just by reading through it.
I loved it because it was simple and easy. Quinoa is a great grain because it’s high in protein unlike other grains…actually I think it’s technically a “grass” but that is neither here nor there. The lima beans add extra protein and fibre and the flavour is quite nice.
2 teaspoons of olive oil
1/2 cup diced onion
1 teaspoon turmeric
1/2 teaspoon ground coriander (or curry powder)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup quinoa, rinsed well
2 cups water
1 cup Lima beans
1. Heat the oil in a large saucepan over medium-high heat. Add the onions and saute for 3 to 4 minutes until softened.
2. Add spices and dry quinoa. Stir to coat.
3. Add the water and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
4. Stir in the Lima beans and continue to simmer for another 5 to 10 minutes until the quinoa is tender and the liquid is absorbed.
Serve with some fresh vegetables!
I’ve served this tasty breakfast to two guests and gotten rave reviews! Which is good news because it is super easy (this is more an idea then a recipe) and doesn’t take many ingredients! I got this idea from my favorite cookbook – Mennonite Girls Can Cook. The beautiful part of this recipe is you can make as many or as few as you want!
6 slices of ham (use a natural gluten free variety)
6 large eggs
Grated cheese of your choice (I use sharp cheddar)
Herbs of your choice (such as garlic powder, basil, or dill)
1. Grease muffin tins. Press each ham slice into tins.
2. Break an egg into each ham cup making sure not to spill over the side.
3. Sprinkle with herbs and cheese.
4. Bake in preheated 350F oven for 20-25 minutes or until starting to brown lightly.
6. Serve with slice of gf toast or hash browns and fresh fruit!
Recently made these yummy little treats for a visit from family. We were hiking up a mountain and needed a quick gluten-free lunch on the top of the hill! They were eaten up in no time.
Adapted from: http://www.taste.com.au/recipes/16253/chickpea+and+sweet+potato+cakes
Chickpea and Yam Cakes
1 large yam
1 can chickpeas, drained
1 onion, minced
1/4 cup crumbled feta cheese
Spices of your choice (I used garlic powder, basil, Mrs Dash Table Mix, salt and pepper)
Olive or canola oil
Sweet chili sauce
Lettuce leaves (optional)
1. Pick the yam with a fork and place on microwave safe plate with a few tbsp of water and cook in microwave on HIGH until cooked through (about 15-20 minutes). Alternatives you can cook in boiling water on the stove. When cool – squeeze insides into a bowl. Mash until smooth. Chill in the fridge about 30 minutes until cook.
2. Microwave chickpeas a few minutes until soft and easy to mash. Mash chickpeas in a bowl.
3. Add cooled yams to chickpeas. Add minced onion, spices, feta, and egg. Combine well.
4. Divide mixture into 12 or so portions and shape each into a patty.
5. Preheat oven to 350°F. Line a baking sheet with parchment paper and place patties on lined sheet. Spray with oil (or lightly brush). Bake in oven, turning once, for 30 minutes or until golden brown.
5. Serve with lettuce leaf and sweet chili sauce.