Buckwheat kn�¤ckebrot with carrot chutney (GF-SF-V-DF)

http://boeddhamumglutenfree.blogspot.com/2014/01/making-breadglutenfree-bread-that-is-is.html

... Buckwheat knäckebrot with carrot chutney (GF-SF-V-DF)Making bread, glutenfree bread that is, is always a challenge. This winter I have a plan to start a sourdough experiment and try creating a tasty sourdough bread, gluten free. It?s in my mind.That is how it works, ...

Decadente pompoen-dadel truffels – decadent pumpkin pie truffles(GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/11/decadente-pompoen-dadel-truffels.html

... je proeven. Ik neem er echt 1 per dag JFor the 300th episode of Namaste Yoga I created a special treat, these truffles are gluten-free, sweetened with dates and vegan! They are really easy to make and they keep well in the fridge for up to 10 days easily.You’ll need:1 cup or 8 big juicy Medjoul dates, pitted½ cup chopped walnuts or pecans⅓cup pumpkin puree (I bake mine in the oven and let the 2 halves drain in a colander to get rid of too much moisture)¼ cup of shredded coconut1 tsp vanilla extract1 tsp cinnamon¼ tsp nutmeg¼ tsp clove powder¼ tsp ginger powderpinch of salt80 g dark chocolate Put all ingredients, except the chocolate, in a food processor and pulse into a dough-like consistency. I like mine to be a little bit rough, so you occasionally have a bite of walnut.Let it cool for 30 minutes in the fridge.Melt the chocolate au-bain-marie.Make 10-15 balls, about 1 heaped tablespoon, of the dough and roll them in the melted chocolate. Let them dry on a rack and then they need some more time in the fridge to set, about 1 hour. Ready to share and enjoy!! ...

Spice of Life CAL - Part 4

http://sandra-cherryheart.blogspot.be/2015/10/spice-of-life-cal-part-4.html

... Spice of Life CAL - Part 4These blankets are really starting to show their personalities and it's been such a joy to see you bringing all your different creations to life and the variety of looks you are getting.I can't wait to see what you do this week!Spice of Life ...

My daily bread ââ?¬â?? mijn dagelijks sneetje brood(GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.com/2014/03/my-daily-bread-mijn-dagelijks-sneetje.html

... “ mijn dagelijks sneetje brood(GF-DF-SF-V)I just realized I never wrote a post about my daily bread.After making lots of gluten free, mainly flat breads and without yeast, I decided I don?t care a lot any more for bread and instead started eating oatmeal in the morning and making somethin ...

Gluten free pissaladi�¨re (GF-DF-V)

http://boeddhamumglutenfree.blogspot.com/2014/06/gluten-free-pissaladiere-gf-df-v.html

... Gluten free pissaladière (GF-DF-V)I have this really yummy vegetarian Provencal cookbook by Virginie Besançon for years already and cooking or even reading from the book can bring me back to the Provence for a while.I love the smells of the Provence, the herbs, ...

Kikkererwten met snijbiet – chickpeas with chard – garbanzos con acelgas (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/09/dit-heerlijke-nazomer-gerecht-heb-ik.html

... sian garbanzos con espinacas. Bursting with flavour, healthy and full of plant-protein. Eat with a slice of your favourite gluten-free bread or with some rice or just as it is with a fresh salad on the side.I use ñora peppers, which give the dish a deep flavour. I hope you can find them somewhere. I always buy some when I visit Spain.You’ll need:1 can of chickpeas, 400 g1 big bunch of chard, 500 g4 cloves of garlic2 peeled tomatoes2 soaked ñora peppers (20 minutes in hot water)1 tsp cumin powder1 bay leaf1 tsp pimentowater sea saltblack pepper Wash the chard and cut stems in small pieces and the leaves separately rather rough.In a big heavy casserole heat some tasty olive oil and fry on medium heat the garlic, the ñoras, bay leaf, cumin powder and pimenton. Stir.After 2 minutes, add chard pieces and tomatoes and season with salt and pepper. Fry again some minutes while stirring occasionally till the tomatoes soften. Then add chopped chard leaves, chickpeas and a some water and bring to the boil. Put the heat on low and let it simmer for about 15-20 minutes. Stir occasionally and add more water when it starts to stick to the bottom. You want to have a thick saucy consistency. Taste and add more seasoning when necessary. Enjoy the taste of summer in Spain! ...

Focaccia with black olives, rosemary and garlic ââ?¬â?? Focaccia met zwarte olijven, rozemarijn en knoflook (GF-SF-V-DF)

http://boeddhamumglutenfree.blogspot.com/2014/05/focaccia-with-black-olives-rosemary-and.html

... late spring! This focaccia is a no-knead bread, best eaten the same day, but the next day eaten was not bad at all, for a gluten free bread. I ate it with one of my best friends, no celiac herself and she loved it!!Ok then, let?s cook.Ingredients: 110 g buckwheat flour100 g brown rice flour75 g almond flour60 g tapioca starch½ tsp sea salt1 sachet of organic dry yeast, 9 grams250 ml warm water2 tbsp good olive oil1 tsp apple vinegar20 black olives, in small bits2 tbsp fresh rosemary, cut fine1-2 cloves of garlic, in thin slices1 tsp Maldon or other salt flakes Mix the flours and the sea salt with the sachet of dry yeast. Stir in the warm water, olive oil and apple vinegar. Stir vigorously with a spoon. Add pieces of olives and the rosemary and stir them in too. The dough is ready.On a baking tray, put a piece of baking paper and scoop the dough in ...

Luizenleven

http://kamelenvoer.blogspot.com/2013/05/luizenleven.html

... . Wat, vraagt Roel me dan ook terecht, doe ik in vredesnaam met mijn tijd? Geen idee. Schrijven, dat wel, want ik schrijf nog wat free-lance. Maar van de boeken die al jaren in mijn hoofd zitten en die ik nu de kinderen naar school gaan zou schrijven, staat nog geen letter op papier. Naar artsen en ziekenhuizen gaan vergt veel te veel, vervelende tijd. Kleine, niet te vermijden zaken als naar het postkantoor, massage of osteopaat voor mijn schouder, die ene ver-weg winkel met dat fijne glutenvrije meel, of die markt waar je de snelweg voor op moet maar waar ze wel zo?n fijne Thaise kraam hebben. Hulpmoeder zijn op school. Naar de playgroup met Jasmijn. En, toegegeven, heel af en toe iets leuks voor mezelf, zoals een kookcursus Thais of Indiaas eten. Op een of andere manier weet ik mijn dagen meer dan te vullen. Toen ik laatst een collega moeder sprak die vertelde dat ze stiekem wel eens, doordeweeks, in haar eentje naar het strand ging om daar op zo?n strandtent op een lounger met een ...

Roasted cauliflower salad with millet and spring flowers dressed in a simple salsa verde (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.com/2014/05/roasted-cauliflower-salad-with-millet.html

... Check it out. I met Renate this weekend on the Zaaimarkt (Sow and Grow market) in Rotterdam, where she sold her hand-made gluten free Goodies with a sharp twist. They were so good, incredible!!The millet salad recipe:WE?ll need:1 cauliflower, rinsed and in small florets Some good olive oil Salt and pepper Pre-heatthe oven on 200 °C and prepare a baking tray with a sheet of baking paper.Mix the ingredients and bake in the oven till golden brown and almost tender, about 20-30 minutes.In the meantime prepare the millet:Cook ½ cup of rinsed millet in 1 cup of water with a pinch of salt, softly with the lid on till all water is evaporated. This will take 10-12 minutes. Take of the heat and let it rest with the lid on; this will help the millet steam a little further. Make the millet loose with a fork.Set aside.Make the salsa verde:I had a big bunch of freshly picked cilantro and half the amount of flat parsley; cut it roughly and put it in a small processor. Add a small clove of garlic, cut roughly too, some salt and freshly ground pepper, the juice of half a lemon and about the same amount of good olive oil. Blend this into a smooth or a bit chunky sa ...

Penne met geroosterde aubergines en kikkererwtensaus – Penne with roasted eggplant and chickpea sauce (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/06/penne-met-geroosterde-aubergines-en.html

... 1 400g can of peeled tomatoes1 onion, chopped fine1 clove of garlic, chopped fine4 sprigs of basil pepper and saltolive oilgluten free pennehandful fresh basil(vegan) Parmesan (optional)Pre heat the oven on 425°FWash and chop all vegetables and drain the chickpeas.Put bell pepper, eggplant, tomatoes, spring onions, garlic cloves, chickpeas on a baking tray, season with oregano, freshly ground pepper and sea salt and enough good olive oil to cover all veggies. Mix with your hands and bake in the middle of the oven for 45 minutes. Halfway turn the vegetables carefully. In the meantime cook your sugo or basic tomato sauce:Heat some olive oil in a sauce pan and softly fry the onions with the garlic for 5-10 minutes, then add the basil sprigs, stir round till they wilt and then add the peeled tomatoes. Squash the tomatoes with the back of your spoon. Pour in half a can of water by using the can, so all the left juices are added into the sugo. Bring to the boil and season with salt and pepper.  Let it simmer softly for 20-25 minutes till reduced a little and tasts great.Cook the penne as mentioned on the packet.Mix roasted vegetables and sugo in a Dutch oven and when the penne are done, mix them in too.Serve with some fresh basil and (vegan) Parmesan. ...