Good­ness me, it’s gluten free

Try these recipes to break the gluten free rou­tine

Isis Town and Country - - Life | Easy Eating -

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

To serve

Le­mon wedges Sweet potato chips Green salad

Method

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.

PHO­TOS: CON­TRIB­UTED

EAT UP: Scrump­tu­ous crusted flat­head and tasty French toast.

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