Goodness me, it’s gluten free
Try these recipes to break the gluten free routine
ARE you gluten free and looking for recipe inspiration? Why don’t you try these from Sophie Henley of Henley’s Wholefoods using Helga’s Gluten Free bread. They include fresh wholesome ingredients and are an example of how you can add variety and taste to gluten free diets.
Helga’s crusted flathead Serves 4 Ingredients
5 slices Helga’s Gluten Free Sunflower and Red Quinoa bread 1⁄3 cup extra virgin olive oil 1⁄2 cup chopped parsley leaves 1 long chilli, finely chopped (remove and discard seeds) 2 cloves garlic, chopped 1⁄3 cup pine nuts Sea salt and ground black pepper 750g flathead fillets, halved if large Olive oil spray Lemon mayonnaise: 2 egg yolks, at room temperature 1⁄4 tsp sea salt 1 tsp Dijon style mustard 1 tbs lemon juice 100ml vegetable oil 100ml extra virgin olive oil
Lemon wedges Sweet potato chips Green salad
Preheat oven to 180C. Tear bread into rough pieces and place on a large baking tray. Drizzle with 2 tablespoons of the olive oil and toss to coat. Bake 12 minutes or until toasted. Place bread pieces in a food processor along with parsley, chilli, garlic, pine nuts, salt and pepper and the remaining olive oil, and process into rough crumbs. Line the oven tray with baking paper and place flathead fillets onto the paper. Evenly pile and compress the breadcrumb mixture on top of fillets. Spray with olive oil. Bake 10 minutes or until flesh is just cooked through and crust has browned. Meanwhile, to make lemon mayonnaise, place egg yolks, salt, mustard and lemon juice in a tall jug. Combine oils and pour on top of egg yolks. Place a stick blender into the bottom of the jug. Blend for 10 seconds, then slowly draw the stick blender up, thus pushing remaining oil into the emulsion. Season with extra lemon juice, mustard and salt, to taste. Serve fish with lemon mayonnaise, sweet potato chips and a green salad.
Helga’s french toast Serves 2
Ingredients 4 slices Helga’s Gluten Free Wholemeal bread 3 eggs 1⁄3 cup almond milk Pinch of salt 50g walnuts 1⁄3 cup maple syrup, plus extra to serve 4 rindless rashers bacon 2 small bananas 1 heaped tablespoon coconut sugar Method Place eggs, almond milk and salt in a bowl and whisk until combined. Place bread into lamington pan or similar rectangular dish. Pour batter over bread. Leave to sit and soak in the eggy goodness for 30 minutes, gently turning after 15 minutes. Meanwhile, heat oven to 180C. Line baking tray with baking paper, scatter with walnuts and pour over maple syrup. Stir to coat nuts evenly. Roast 12 minutes or until nuts are toasted and caramelised, stirring occasionally. Set aside. Turn off oven. Heat a large non-stick frying pan over a medium heat. Cook bacon 2-3 minutes each side. Remove from pan and keep warm in oven. Remove bread from the batter, cook both sides until golden brown. Remove from pan. Cut bananas in half lengthways and coat inside lengths with coconut sugar. Place in pan, sugar side down and cook until golden and sticky. Now layer from the bottom up: bread, bacon, banana, nuts, bread, etc, then drizzle with the extra syrup.
EAT UP: Scrumptuous crusted flathead and tasty French toast.