Gluten Free Falafel

Falafel is one of those foods that I never really enjoy, but always feel like I should.  It’s made with ingredients I like and is high in protein, but whenever I order one at a restaurant it tastes dry and over-seasoned.  This is a gluten free version that is lightly seasoned and remains quite moist, even if you cook them by baking instead of frying.

Ingredients:

1 onion, diced

1/4 c parsley, chopped

2 cloves garlic, minced

2 cans chickpeas

1/2 tsp each cumin, curry powder, chili powder, lime juice

3 Tbsp olive oil

Water, to blend (about ½ cup)

2/3 c sorghum flour

Instructions:

1.  In a blender or food processor, puree together chickpeas, spices, oil and water as needed.

2.  Transfer bean puree into a bowl and stir in remaining ingredients.

3.  Form into small patties and fry in olive oil until golden brown and crispy on both sides.  Or, bake on a lightly oiled cookie sheet at 350^oF for 15 minutes per side.  Serve with sour cream.

Crazy Awesome Comfort Soup

Usually the titles of my recipes are based on the ingredients, but each of the ingredients in this recipe is significant and would make for a very long recipe title Black Bean – Coconut – Kale Soup. Actually, that’s not long at all… Oh well, I like Crazy Awesome Comfort Soup better. 

This soup is so easy and quick to make, you really just have to open a few cans (and I guess prepare the kale.  And add some spices.  But still, it’s quick and easy).  Feel free to add some quinoa to the recipe if you like.

Ingredients:

3 ½ c soup stock

1 can black beans, drained and rinsed

1 can pumpkin

1 can coconut milk

1 bunch kale, stems removed

½ tsp cinnamon

½ tsp cumin

½ tsp paprika

½ tsp black pepper

½ tsp chili powder

2 cloves

Instructions:

1.  Put everything together in a big pot and simmer for at least 20 minutes to let the flavours blend.  If I was doing things properly, I might advise putting the kale in near the end to avoid overcooking it, but I’m making a big batch to freeze and reheat so the crispness of the kale is a bit of a moot point.

2.  I told you it was easy.  Maybe serve with a dollop of sour cream.

Gluten Free Lime Coconut Angel Food Cupcakes

This was a bit of an experiment to use up the extra egg whites after making my birthday Chocolate Angel Food Cake (and it’s probably quite similar to my other Lime Vanilla Angel Food Cake).

Ingredients:

1 c egg whites

1 tsp lime juice

1 tsp + 2 tsp corn starch

2/3 c granulated sugar

1/2 tsp salt

2 tsp vanilla extract

3/4 c white rice flour

Icing:

Melt 2 Tbsp butter.  Whisk in 5 Tbsp icing sugar and ½ tsp lime juice to get a thick glaze.  Chill until quite thick.

Dried coconut, for topping

Instructions:

1.  Beat egg whites in a large bowl until foamy.  Add lime juice and 1 tsp cornstarch.

2.  Beat in sugar on high, a few tablespoons at a time, until meringue thickens and takes on a sheen (about 10 minutes).

3.  Beat in salt and vanilla on low.

4.  Beat in remaining cornstarch and flour on low until just mixed.

5.  Spoon batter into an ungreased muffin pan (do NOT use a pan with a non-stick surface).

6.  Bake at 350^oF for about 20 minutes until tops turn golden brown.  Let cool a few minutes and then remove from tray to finish cooling.

7.  Ice and sprinkle with dried coconut.

Gluten Free Chocolate Angel Food Cake (with Nutella Icing)

Yay!  It’s my birthday again!  As the years get on, I console myself by making whatever cake my imagination and appetite conjures up.  Lately I have been fixated on Nutella.  This is because I have been watching, and re-watching, way too many episodes of Archer and in his birthday episode there is mention of Nutella waffles (two of my favourite things!).  So this is the cake I came up with, because I also love meringue.  And, when the cake has long disappeared, there will still be a delicious jar of Nutella in the fridge to make up the loss.

Also see my Lime Vanilla Angel Food Cake and Angel Food CakeFrench Toast.

Ingredients:

1 ½ c egg whites

1 c granulated sugar

½ tsp salt

2 tsp vanilla extract

4 Tbsp icing sugar

2 Tbsp corn starch

2 Tbsp cocoa powder

¾ c white rice flour

Instructions:

1.  Beat egg whites in a large bowl until foamy.

2.  Beat in sugar, a few tablespoons at a time, until meringue thickens a bit more and takes on a sheen (about 10 minutes).

3.  Beat in salt and vanilla.

4.  Beat in icing sugar, corn starch and cocoa powder.

5.  Sift flour onto meringue batter and fold in.

6.  Spoon batter into ungreased angel food cake pan and cut batter with a knife to remove air bubbles.

7.  Bake at 375^oF for 20 minutes and then continue baking at 300^oF for another 25 minutes.  Cool upside down.

8.  Ice with Nutella if desired (you can add a bit of icing sugar to the Nutella if you want it even sweeter).

Gluten Free Pumpkin Pancakes

As far as I’m concerned, you can add pumpkin to anything to make it amazing.

Ingredients:

1/2 c each brown rice flour, white rice flour, sorghum flour

1/4 c sugar

2 tsp vanilla extract

1 tsp cinnamon

1/4  tsp ground nutmeg

2 tsp baking powder

Pinch salt

1 egg

1/4 c milk

1/2 can pumpkin

Butter for frying

Instructions:

1.  Combine dry ingredients in one bowl, wet ingredients in another, and then mix the two together.

2.  Spoon batter into pan and fry in butter until cooked through and golden brown.  Serve with maple syrup for an extra taste sensation.