RECIPE ARCHIVES
Cauliflower Fritters
With Garlic Dill Sauce
INGREDIENTS
Fritters
-
1/2 small head of cauliflower, cut into florets
-
1/2 medium Vidalia (sweet) onion
-
2 tbsp lemon juice
-
1 tbsp olive oil
-
1 tsp salt
-
1 cup (250 mL) white rice flour
-
1 tbsp baking soda
-
1 tsp chili powder
-
3 tbsp fresh parsley, chopped
-
2 tbsp fresh dill, chopped
-
1 tbsp fresh chives, chopped
-
2 tbsp canola oil
-
4 gluten-free, allergy-friendly pitas, toasted
-
1 cucumber, cubed
Garlic Dill Sauce
-
5 tbsp olive oil
-
1/4 cup (60 mL) lemon juice
-
1 large garlic clove
-
1 tbsp fresh dill
-
3/4 tsp salt
-
1/2 tsp Dijon mustard (optional)
DIRECTIONS
-
For the garlic dill sauce, place all ingredients in a blender and mix until smooth and thick.
-
For the fritters, place cauliflower in a food processor and pulse to consistency of rice. Scrape into a medium bowl.
-
Place onion, lemon juice, olive oil and salt in the food processor and puree. Add flour, baking soda and chili powder and process into smooth, thick batter.
-
Stir batter and herbs into cauliflower until well combined.
-
Heat a large skillet over medium heat. Add canola oil and swirl to coat pan. Drop cauliflower mixture by the heaping tablespoon into the pan and flatten each patty to 1/2-inch thickness. Cook 3-4 minutes per side, or until golden brown. The recipe makes 20-24 fritters.
-
Serve fritters on toasted pitas, drizzle with garlic dill sauce and top with cucumber slices.
Blueberry Banana Muffins
INGREDIENTS
-
3/4 cup mashed ripe banana (about 2 medium bananas)
-
3/4 cup + 2 tablespoons unsweetened rice milk
-
1 teaspoon apple cider vinegar
-
1/4 cup pure maple syrup
-
1 teaspoon pure vanilla extract
-
1/4 cup coconut oil, melted
-
2 cups white spelt flour (or substitute a gluten free flour blend)
-
4 to 6 tablespoons coconut sugar or natural cane sugar
-
2 teaspoons baking powder
-
1 1/2 teaspoons cinnamon
-
1/2 teaspoon salt
-
1/2 teaspoon baking soda
-
1 1/4 cups frozen or fresh blueberries
DIRECTIONS
-
Preheat oven to 350°F and grease a muffin tin.
-
In a medium bowl, mash bananas.
-
Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet.
-
Melt the coconut oil in a small pot over low heat. Set aside.
-
In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).
-
Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.
-
Gently fold in the blueberries, being sure not to overmix as this can result in dense muffins.
-
Spoon a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will be almost full, but this is normal).
-
Bake at 350°F for 23 to 27 minutes until a toothpick comes out clean.
-
Cool in pan for 5 to 8 minutes and then transfer muffins to a cooling rack.
Vegan Lentil Burgers
a favorite of the Karnischky Family
INGREDIENTS
-
1 cup dry lentils, well rinsed
-
2 1/2 cups water
-
1/2 teaspoon salt
-
1 tablespoon olive oil
-
1/2 medium onion, diced
-
1 carrot, diced
-
1 teaspoon pepper
-
1 tablespoon soy sauce
-
3/4 cup rolled oats, finely ground
-
3/4 cup breadcrumbs
DIRECTIONS
-
Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the waterwill be gone.
-
Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
-
In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
-
While still warm form the mixture into patties, it will make 8-10 burgers.
-
Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes
Blueberry Muffins
submitted by Elizabeth Clark
INGREDIENTSk
-
1/3 cup + 2 tablespoons coconut flour
-
1/8 teaspoon baking soda
-
2 tablespoons raw honey
-
1/2 cup coconut milk, full fat
-
2 tablespoons coconut oil, melted
-
3 eggs
-
1/2 teaspoon vanilla extract
-
1/4 cup fresh blueberries (frozen blueberries will not work)
DIRECTIONS
-
Preheat the oven to 350°F and line a muffin tin with baking cups.
-
Mix together the coconut flour and baking soda.
-
In a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract.
-
Using a rubber spatula, mix the wet and dry ingredients together.
-
Gently fold the blueberries into the batter.
-
Spoon batter into the prepared muffin tin, filling each to the top.
-
Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
-
Set pan on a wire rack to cool. Wait until muffins are completely cool before serving. Store in the refrigerator.