Being allergic to gluten and being a coeliac can be tough, but here are a few recipes inspired by Celiac.com and The Gluten Free Goddess that will keep you satiated and satisfied and your bellies full.
Those who cannot tolerate gluten or who have coeliac disease have complications with digestion. It is a disease which causes problems with the small intestine and also interferes with the absorbtion of nutrients from food. Symptoms can be painful and uncomfortable and can cause severe damage if not detected. But these recipes are not just tasty, they are good for you too and you don’t have to be coeliac to enjoy these tasty morsels.
Sweet carrot bread
This recipe is quick, easy and, as well as being gluten-free, it is also dairy-free, so it is good for vegans as well. Have this as a treat for afternoon tea or spread some jam or honey over it for breakfast.
- 2 cups rice flour
- 1/2 cup crispy rice cereal
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, beaten
- 3 large bananas, mashed
- 3 large carrots, finely chopped
- 1 tablespoon almond extract
- 1/2 ripe avocado, peeled, pitted and chopped
- 1/4 cup pecan nuts
- 1/4 cup sliced almonds
- 1/2 cup dried cranberries, chopped, without added sugar
- 1 tablespoon cocoa powder
- 1/2 cup coconut oil
- Preheat oven to 180 degrees C.
- Use butter or non-stick spray to coat your bread pan and set aside.
- Wash and chop your carrots and pop them in a pot to steam until tender. Once soft, mash with a fork.
- Mix your dry ingredients in a large bowl. Using your fingers make a hole in the centre.
- Add eggs, bananas, carrot, avocado and oil to the bowl and mix well. Add the rest of the dry ingredients. Mix well then add pecan nuts, almonds, dried cranberries and cocoa powder.
- Pour the mixture into your bread pan.
- Leave in the oven for an hour, check to see if it’s ready by pricking a toothpick into the centre; if it comes out clean, it’s ready to take out of the oven. Cool then serve.
Indulgent chocolate cake
Want to have your cake and eat it too? Well now you can! This is a decadent recipe for coeliacs with a sweet tooth. It’s a great dessert for a dinner party or a birthday cake for a gluten-free friend.
- 1 cup cream
- 2-1/2 cups chocolate chips, dark or raw chocolate
- 8 tablespoons unsalted butter
- 2 tablespoons vanilla extract
- 7 eggs
- 2/3 cup agave
- 1/4 teaspoon sea salt
- Organic cacao powder to serve
- Preheat the oven to 180 degrees C.
- Using a 9-inch cake tin, line the bottom with a cut-out circle of baking paper. Set aside.
- Over a low heat, stir the cream gently. Once hot, melt in the chocolate chips adding slowly as you stir.
- Mix in the butter, in pieces, and stir until combined well. Then add vanilla extract. You will know when the mixture is ready to remove from the stove when it is completely melted and has a smooth and shiny finish.
- Beat your eggs, agave and salt in a bowl with an electric mixer. The mixture will become foamy and double in size. It should take around four minutes.
- Once ready, add the chocolate mixture to the eggs and mix gently until combined well. Pour the mixture into the prepared cake tin.
- Bake for one hour. Check it is ready with a toothpick.
- Cool close to room temperature on a baking rack then chill in the fridge overnight.
- Remove from the tin, dust with cacao powder and it’s ready to serve.
One-pot veggie stew
- 3 sweet potatoes, washed and chopped
- 1/2 cabbage, thinly sliced
- 1/2 peeled butternut squash, chopped
- Extra virgin olive oil
- Sea salt and ground pepper
- 4 crushed garlic cloves
- 2 x 400-gram cans tomatoes, with juice
- 400-gram can of white beans, drained
- 1 cup of vegetable stock
- 1/2 cup dry white wine
- 1 tablespoon golden balsamic vinegar
- 1 teaspoon ground sage
- Parmesan, shaved to serve
- Pre-heat oven to 180 degrees C.
- Place the sweet potatoes, cabbage and pumpkin in a large oven-proof pot and coat with olive oil. Add salt and pepper to taste then the crushed garlic, tomatoes and beans.
- Combine well and break apart the tomatoes with a wooden spoon. Stir in the vegetable stock, wine then the vinegar and sage. Stir well.
- Place the pot into the oven and stir after half an hour. Leave for another half an hour or until the sweet potatoes are tender.
- Dish out and add parmesan cheese to serve. Enjoy!