Chickpea Flour, Carrot and Cinnamon Pancakes

It was a Saturday morning and as usual I was craving a breakfast that required a little labouring, after all it's the weekend ain't nobody gotta work - so why not. This is a beautiful collaboration of a breakfast meal and a piece of cake and man it's delicious. It tastes like a carrot cake, it's proper healthy and perfect for a chilly winter morning (or a sunny weekend one).
Gluten free and vegan friendly, happy body happy life. 

What do you need?

1 cup chickpea flour 

1 cup water 

2 tbsp olive oil

2 tbsp maple syrup/honey/golden syrup (personal sweetness preference) 

1 grated carrot 

1 tsp cinnamon 

2 tbsp sultanas 

+ Mix the flour, water and oil and let sit for 30 mins/1 hour (they are tastier with the more water the flour soaks up, promise)
+ Add the remaining ingredients and stir

+ Then add enough butter to a frying pan so the pancakes won't stick and cook for about 4 minutes on each side, or until little bubbles are showing 

+ Serve with chopped banana, nuts of your choice, berries, peanut butter and cinnamon 

Vine Tomato and Lentil Soup

So this one time my friend purchased what we claimed to be the tastiest soup ever and in my usual fashion I took it as a challenge to emulate - here goes nothing!
Gluten free and vegan friendly, happy body happy life. 

What do you need?

1/2 tbsp coconut oil (or olive oil)

1 onion

2 cloves of garlic 

1 red chilli (if you want it to have a little spice)

4 Vine Tomatoes 

1 medium sweet potato

1 carrot 

1 capsicum 

300g lentils*

1-2 tsp cumin 

1 tbsp fresh coriander 

2 tbsp tomato puree 

1.5 litres vegetable stock 

salt and peper

*I used 200g green and 100g split red, however half half or more red would have been good as the red ones kind of dissolve/breakdown.

+ Dice the onion and chilli, smoosh the garlic and add to a large pot with the cumin and oil. Fry until soft and golden. 

+ Cut sweet potato and carrot into cubes, dice capsicum, chop coriander. Add all to the pot and cook for 5 minutes.

+ Dice tomatoes and add to pot, stir vigorously/squash tomatoes and add tomato puree. 

+ Add lentils and vegetable stock and simmer for 30-35 minutes, until the vegetables and lentils are cooked. 

Yellow Split Pea Falafels

I  was craving something with lentils. I wanted simple and light but a tasty-hunger-satisfier. So falafels it was. I baked them in the oven to make them that little bit more healthy and they were ever so tasty, I impressed myself with my cooking skills here (and my housemates gave a fat tick of approval too).

What do you need?

+ 1 cup dry Yellow split peas (lentils) 

+ 1 brown onion

+ 1 garlic clove 

+ 3 tbsp olive oil

+ 2 eggs 

+ 1 tsp cumin

+ 5 tbsp chickpea flour

+ 1 tsp ground coriander 

+ 1 tsp cayenne pepper 

+ pinch chilli flakes 

+ cook split peas as per instructions/until soft 

+ blend all together in a food processor until smooth and refrigerate for 30 minutes 

+ scoop onto baking paper using a tablespoon and bake for about 25 minutes (or until browned). If the baked version doesn't tickle your fancy, fry the falafels in little bit of oil in a frying pan. 

I made a sneaky batch, with Hummus, to take with me on the overnight bus to France, perfect for a starving gluten intolerant sufferer who's surrounded by croissant eaters. 

Crunchy Cauliflower Pizza Base

Ever since my mum tried this one many moons ago when I was living at home, I have wanted to have a re-cook. So after some googling and mixing of recipes and decisions, I came out with an ever so tasty base. I was trying not to use flour, however I ended up putting in some Buckwheat Flour and it worked a treat.
Gluten free, happy body happy life. 

What do you need?

1 head of cauliflower

1/2 almond meal

1/2 cup buckwheat flour

1 tsp baking power 

1 egg

dried basil or herb of your choice

+ Put cauliflower in food processor and combine until it forms a bread crumby flour consistency. Place in microwave safe bowl and microwave for 4 minutes (or steam on the stove, better for your health)

+ Allow cauliflower to cool completely, then squeeze out any excess water.

drei. Add remaining ingredients and mix with hands to form a dough. 

vier. Oil well a piece of baking paper placed on a baking tray and spread dough evenly.

funf. Bake for 20-25 minutes until a little golden and crispy.

sechs. Remove from oven and add toppings of your choice and put back in oven to finish cooking.

On my pizza I had: Red pesto, cheese, roast courgette, roast butternut pumpkin, avocado, cheese, tahini, yoghurt. It was oh so tasty. 

Gluten Free Mixed Berry Muffins

I needed almond meal to make some healthy brownies, so I headed to the store and bought some almonds. However, I pulled that handle too far. And I got many almonds. So naturally I had an excuse to do some more baking and I decided to make some healthy muffins. And considering I had some frozen berries already, I decided on mixed berry muffins. And they were ever so tasty.

Gluten free, happy body happy life. 

What do you need? 

+ 1 cup almond meal 

+ 1 cup gluten free plain flour 

+ 2 tsps baking powder

+ 1/4 cup olive oil

+ 1/4 cup water 

+ 3 tblsp maple syrup

+ 3 eggs

+ 1 cup mixed berries

Note: You can use fresh or frozen berries, I used frozen and they worked well. 

+ Combine everything, except the berries, in a bowl

zwei. Add berries, flod in gently

drei. Bake for 20 minutes or until golden and cooked through 

vier. Enjoy warm with a cup of tea!