Resultaten voor rice krispies
http://boeddhamumglutenfree.blogspot.com/2014/06/glutenfree-buckwheat-sables-with.html
... is something I do when I am in the mood for it, like these small beauties.For the sables( 15 pcs):150g buckwheat flour100g brown rice flour1 tsp tartaric acid baking powder½ tsp salt100g soft butter1 egg 50 g cane sugar Mix the flours and baking powder with the salt.Mix in the egg and with your fingers form into crumbles.Add the soft butter and sugar and again with your fingers quickly mix and knead everything together into a short pastry dough. Let it rest for 1 hour in the fridge.After an hour (or more) pre heat the oven on 180°C and prepare a baking tray with a sheet of baking paper.Roll out the dough till 3-4 mm and cut out rounds, with a cookie cutter or a glass. Put them carefully on the baking tray and bake them in the middle of the oven till lightly golden, about 12-15 minutes. Let them cool completely.When the sablés are in the oven you can make your mascarpone yoghurt cream:Mix together 125 g of mascarpone and the same amount of full fat organic yoghurt with a big tablespoon of honey or other liquid swee ...
Spring greens soup ââ?¬â?? Lente groentjes soep (GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.com/2014/03/spring-greens-soup-lente-groentjes-soep.html
... I made this tasty spring greens soup, yummie!Spring greens soup (4-6pers)1 onion, chopped medium 1 clove of garlic3 tbsp Arborio rice1 small cup of leeks, sliced thin and washed thorough1 celery stalk, in tiny cubes1 l vegetable stock or water1 big bunch of rocket, 150 g1 big bunch of watercress, 125 g Squeeze of lemon Pepper and salt In a soup pan warm some olive oil and sweat the onion about 20 minutes till it begins to caramelize. Stir once or twice.Add finely chopped garlic and the Arborio rice and stir in. Let it cook together for 5 more minutes, stir.Add celery and leeks, stir in too and after another 5 minutes add vegetable stock or water and bring to the boil. Let it simmer for 20 minutes with the lid on.In the meantime wash and cut your greens roughly. Add to the pot and let it wilt in another 2-3 minutes. Remove from the gas and puree the soup. I leave mine quite rustic.Taste and add a squeeze of lemon juice and pepper and salt to taste.Enjoy your spring greens soup, pure as it is.Lente groentjes soep (4-6 pers)1 ui, medium gehakt1 teen knoflook, fijngehakt3 el arborio rijst Handvol prei, in ringetjes, goed gewassen1 stengel bleekselderij, fijngehakt1 l groentebouillon of water1 grote bos waterkers, 125 g1 grote b ...
Volkoren naan broodjes - My Food Blog
https://myfoodblog.nl/recipe/volkoren-naan-broodjes/
... je curry of kip tandoori. Curry's waar je goed naan bij kunt eten zijn bijvoorbeeld: Tofu curry Dhal (klassiek eet je 'dhal & rice', maar met naan ook lekker!) Curry madras Bloemkoolcurry Eef maakt nog een knoflook-botersaus die ze over de naans smeert terwijl ze warm zijn. Zelf heb ik dat niet gedaan, maar voel je vrij daarmee te experimenteren. Zo maak je de volkoren naanbroodjes: Instructies Men in een kleine kom het water, melk, suiker en gist en laat 10 minuten staan. Meng ondertussen bloem en zout. Giet het natte mengsel bij het droge mengsel. Voeg yoghurt en olie toe en kneed (met de hand of deeghaak) tot een soepel deeg. Als het een beetje plakkerig aanvoelt, is het niet erg. Vorm een bal van het deeg. Vet de kom lichtjes in met olie en leg de deegbal in de kom. Dek af met een vochtige theedoek en zet de kom op een tochtvrije plek. Laat 1 uur rijzen. Vorm 8 a 10 gelijke ballen van het deeg en vorm er met je hand cirkels van van circa 0,5 centimeter dik. Zet de pan op hoog vuur en bak de naans tot ze beginnen te bubbelen. Keer dan om en bak aan beide kanten gaar. Herhaal met alle broodjes. Tip: gebruik een koekenpan met deksel. Zo garen je broodjes gelijkmatiger. Heb je dit recept gemaakt? Laat het weten via Instagram met de hashtag #myfoodblognl. Dat vind ik heel erg leuk om te zien én ik deel op Instagram wekelijks jullie creaties :-). ...
Suikervrije dadel-walnoot koek â sugarfree date walnut slices (GF-SF)
http://boeddhamumglutenfree.blogspot.be/2015/03/suikervrije-dadel-walnoot-koek.html
... cranberries90 g walnuts2-3 tbsp water2 tbsp lemon juice1 tbsp honeyfor the dough110 g amaranth flour60 g tapioca starch40 g brown rice flour1 tbsp psyllium husks1 tsp baking powderpinch of salt100 g butter or soft coconut oil4-8 tbsp cold water The filling:Depit the dates and chop into pieces. Chop the walnuts roughly. Put the dates in a small saucepan and with the liquids, bring to the boil. Let it cook softly about 8 minutes, while you stir once in a while. Add the walnut pieces and fold them in at the end. Set aside and let it cool.The dough:Mix the dry ingredients, add the butter or coconut oil and, with 2 knives, cut into small pieces. Start kneading and add 1 tablespoon at a time, the water, enough to just let the dough come together and stop sticking to your hands. Divide the dough into 2 pieces and roll them out into 2 rectangles of 30 x 20cm.Divide the date mixture on dough 1 and smear delicately out, except for 1 cm on top and bottom. Smear with your fingers a little water on the bare edges and put dough 2 on top. With a fork press the edges together. Score the dough into 12, not all through but just the top!Pre heat the oven on 175°C.Bake for 30-35 minutes in the middle of the oven till lightly golden. Let it cool for some minutes, then cut the slices through with a sharp knife and let them cool completely. ...
http://boeddhamumglutenfree.blogspot.com/2014/05/focaccia-with-black-olives-rosemary-and.html
... ne 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 the middle.Wet your hands and flatten the dough into the desired form, about 1cm thick. Slice the garlic. Divide the slices over the top of the bread.Cover with cling film and let it rise on a warm spot, about 1 hour or longer till it has risen well. You?ll see!Pre heat the oven on 200 °C.Remove the ...
http://boeddhamumglutenfree.blogspot.be/2015/09/quinoasalade-met-geroosterde-wortels-en.html
... dful of chopped parsleysmall onion, in fine rings1 avocado, in cubesfor the dressing:2 tbsp tahin1-2 tbsp lemon juice2 tbsp brown rice syrup1 tbsp olive oil2-4 tbsp yoghurtpepper and salt opt. pulp of a small garlic clove Pre heat the oven on 200°C/400°F.Wash and cook the quinoa in 1 ½ cup of water with a pinch of salt, about 12 minutes softly. Drain any excess water and place a piece of kitchen paper or a clean towel between pan and lid to absorb any left-over moisture. Set aside.Wash and scrape the carrots and cut into strips of 1 cm thickness. Mix in a bowl with pepper and salt and a little olive oil and a clove of garlic, roughly cut.. scoop on a baking tray and bake in the middle of the hot oven for 20-30 minutes. Set aside too.Chop the parsley, slice the onion in thin ringlets and toast some pistachios and pumpkin seeds or other pits and nuts in a dry frying pan. Put everything ready.Make the dressing by mixing all ingredients in a bowl. Taste all the time and add more to your own taste. As much yoghurt to get a runny dressing.Cut the avocado in cubes.Take a nice wide bowl and add all ingredients and mix well. Parsley on top. Enjoy! ...
Pompoencurry met kikkererwten â pumpkin curry with chickpeas (GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.be/2015/10/pompoencurry-pumpkin-curry-gf-df-sf-v.html
... done with the lid on, about 20-30 minutes, depending on the cube sizes. Stir once and a while.Serve on steaming hot brown basmati rice, sprinkled with fresh coriander (which I didn’t have today) and perhaps a crunchy papadum. ...
Glutenvrije chocolate chip oatmeal cookies (GF-eggfree-easily made vegan)
http://boeddhamumglutenfree.blogspot.be/2015/08/glutenvrije-chocolate-chip-oatmeal.html
... , fresh and tasty site.You’ll need for 30 cookies:2 tbsp ground flax seeds6 tbsp warm water1 cup buckwheat flour½ cup of brown rice flour½ cup tapioca starch1 tsp tartaric acid baking powder1 tsp cinnamon½ tsp sea salt2/3 cup organic butter on room temperature or melted coconut oil for a vegan version1 cup brown sugar¼ cup maple syrup1 tbsp vanilla extract2 cups gluten free rolled oats1 cup raisins½ cup white chocolate chips First pre-heat the oven on 350°F/180°C and put a sheet of baking paper on a baking tray.1. in the mixing bowl stir together the ground flax seeds with the warm water. Set aside.2. in another bowl mix together the flours, baking powder, cinnamon and salt. In different small bowls you weigh out the rolled oats, raisins and chocolate chips.3. put the butter, brown sugar, maple syrup and vanilla extract in the mixing bowl with the flax mixture and mix for about 2-3 minutes until well combined.4. with a spatula mix in the flour mix in parts till a sticky dough forms. Then the rolled oats, the raisins and the chocolate chips. Stir till all is well combined and a heavy dough has formed.5. scoop heaped tablespoons of dough on the baking tray and with a wet hand flatten the cookies. They do not run, at least mine didn’t. I baked 12 at a time in the middle of the oven for 12-15 minutes. They are done when the outer edges turn brown. Keep a look at them, every oven is different!6. very carefully remove them with a flat spoon on a cooling rack and bake the next portion till all the dough has turned into these great cookies!Store in an airtight container. ...
Gluten free pissaladi�¨re (GF-DF-V)
http://boeddhamumglutenfree.blogspot.com/2014/06/gluten-free-pissaladiere-gf-df-v.html
... . This recipe makes 8 pieces of bread, so it's good for 4.First we prepare the dough; we?ll need:110 g buckwheat flour100 g brown rice flour75 g almond flour60 g tapioca starch½ tsp sea salt1 pinch of nutmeg1 sachet of organic dry yeast, 9 grams250 ml warm water2 tbsp of extra virgin olive oil1 tsp apple cider vinegar Mix the flours, the sea salt and the pinch of nutmeg together and stir in the sachet of yeast. Make a mixture of warm water, olive oil and vinegar and pour it into the flour mix. Stir vigorously with a spoon till the dough comes together.Prepare a baking tray with a piece of baking paper and sprinkle a little olive oil on it, spread with your hand or a brush. Scoop the dough in the middle and with wet (!) hands flatten the dough in a rectangular form, about 1 cm thick.Cover with some oiled cling film, so the dough won?t stick and with a clean towel on top let the dough rest and rise for at least 1 hour on a warm spot till it has risen well.In the meantime we are going to prepare the onion confit:500-600 g onions2 tbsp of olive oil1 heaped tsp of honey or other liquid sweetener 1 heaped tsp of cane sugar Salt and pepper1 pinch of saffron threads Soak the saffron threads in 100ml of boiling water, set aside.Peel and slice the onions in ring ...
http://boeddhamumglutenfree.blogspot.be/2015/05/gemengde-dal-met-kokosmelk-en.html
... u use.Add washed nettles or spinach, a squeeze of lemon juice and season to taste. I serve the dal on top of cooked brown basmati rice, topped with the roasted vegetables, a scoop of yoghurt, tomato chutney, some cress and toasted pumpkin seeds. ...