Salmon spread

A great topping for crispbread or our Gluten-free Flat Bread (page 23), this is a good snack for mid-afternoon when your energy might be lagging a little. You can also use canned pink salmon. Top with a few sunflower sprouts for added crunch.

1 x 210 g can red salmon, drained, skin and bones removed

1 lemon, rind finely grated, juiced

2 tbsp chopped fresh chives

1 tbsp chopped fresh flat-leaf parsley

1 tbsp finely diced red (Spanish) onion

2 tbsp Hummus (page 165)

Flake salmon in a small bowl with a fork. Add lemon rind, juice, chives, parsley, onion and Hummus and mix until well combined. Add a little extra lemon juice if needed, then season to taste.

MAKES ABOUT 250 ML (1 CUP)

Spread will keep for up to 2 days in an airtight container in refrigerator.

cornmeal & berry muffins

Use your favourite berries in season in this recipe. If fresh berries aren't available, you can use frozen berries thawed on kitchen paper in refrigerator.

60 ml C/4 cup) light olive oil or macadamia oil 3 eggs

1 x 140 g container apple fruit puree 125 ml C/2 cup) soy milk or rice milk 2V2 tbsp honey 160 g fresh berries (such as raspberries, blueberries, mulberries, chopped strawberries, or a mixture of berries)

45 g C/4 cup) polenta (yellow cornmeal) 250 g (12/3 cups) all-purpose gluten-

free flour mix 3V2 tsp gluten-free baking powder 1 tsp ground cinnamon

Use a teaspoon or two of the oil to lightly grease 12 x 80 ml (1/3 cup) muffin pans. Line bases with baking paper if pans are not non-stick.

Whisk eggs, apple puree, soy or rice milk, honey and remaining oil in a large bowl until well combined. Stir in three-quarters of the berries with the polenta. Sift flour mix, baking powder and cinnamon over the top. Use a large metal spoon to fold through until well combined.

Spoon mixture into muffin pans and top with remaining berries. Bake at 180°C for 18 minutes or until lightly browned and a skewer inserted in the centres comes out clean. Stand in pan for 5 minutes before gently removing from pans and lifting onto a wire rack to cool. Serve warm or at room temperature.

MAKES 12

Muffins will keep in an airtight container for up to 2 days. Warm before serving. Muffins can be frozen for up to 1 month. Thaw in refrigerator and warm before serving.

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Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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