Crispy Roasted Chickpeas

image & recipe @yummly.com

Ingredients:

• One 450ml can garbanzo beans (15 oz)
• 1 1/2 tablespoons olive oil
• Salt
• Spice blend of your choice

Method:

1. Preheat oven to 200'C (400'F).

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Mexican Chocolate Cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Garlic Dill Pickles Recipe

Active Time: 10mins

Total time: 1hr, 25mins

image & recipe @chow.com

INGREDIENTS

• 2 pounds pickling cucumbers, such as Kirby, scrubbed
• 4 cups water
• 2 tablespoons distilled white vinegar
• 1/4 cup kosher salt
• 2 tablespoons sliced garlic
• 2 tablespoons coarsely chopped fresh dill
• 1 tablespoon brown or yellow mustard seeds
• 1 bay leaf

INSTRUCTIONS

1. Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2. Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3. Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.

Real Spanish omelette, Vegetarian

image & recipe @bbcgoodfood.com

                                Nutrition: 

Ingredients:

• 500g new potatoes
• 1 onion, preferably white
• 150ml extra-virgin olive oil
• 3 tbsp chopped flatleaf parsley

Method:

1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Gluten Free Lemon Meringue Pie

Serves: 8

image & recipe @yummly.com

The Pastry...

• 1 1/4 cup gluten free flour blend
• 1/3 cup cold butter (or butter substitute)
• 1 egg yolk
• 1 teaspoon xylitol (or sugar, if you're not going sugar free)

Pie Filling and Meringue...

• 2 Tablespoons Cornflour
• 2 Tablespoons Agave Nectar (or brown sugar)
• 1 tablespoon Xylitol (or confectioners sugar)
• 2 large lemons, zest
• 1/2 cup fresh lemon juice
• 1 medium orange, fresh juice
• 3/4 cups water
• 1/4 cup cold butter
• 3 egg yolks
• 1 whole egg
• 4 egg whites (left over from filling and crust)
• 1/2 cup Xylitol (or 3/4 cup sugar)
• 2 teaspoons Corn Flour

Method:

1. Start by making the pastry. Place all your pastry ingredients into a food processor ( remember to save the egg white from your egg for the meringue) and blend until the ingredients are all binded together. If your mixture looks too dry, add 1 tsp of water at a time. If the mixture is too wet, add small sprinklings of flour until it reaches the right consistency of a firm dough ball. Form the pastry into your pie dish and place in the fridge for at least 45 minutes.
2. Preheat your oven to 180C/350F, place your pie crust covered with aluminium foil into the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes. Remove from oven. While this is baking you can get started on your pie filling!
3. Heat your Agave, xylitol, lemon zest and corn flour in a pot. Gradually pour in your fresh squeezed and drained lemon juice, water and fresh orange juice. Stir regularly, once the mixture begins to boil, remove from heat and mix in your butter until it is melted.
4. Beat together the egg yolks and whole egg (keep the egg whites for the meringue), and mix into the citrus mixture. Place back on low heat and mix until the mixture blobs off the spoon. Remove from heat and it's meringue time!!
5. Beat your egg whites, slowly adding your cornflour and xylitol intermittently. Beat until thick and smooth (should take about 12-15 minutes if you are beating by hand, or about 5-7 minutes with an electric beater).
6. Reheat your pie filling mixture and pour into the crust. Place the meringue mixture on top of the pie, start along the edges first and build inward (so it doesn't collapse). Place in the oven for approximately 20 minutes until the meringue is golden and crisp. Once the pie is done, set aside for 1 hour before slicing! Love it and Eat it!