Gluten-Free Bread

If you are on strict gluten-free diet and you are avoiding processed foods, here it is a tasty home made bread for you.

Ingredient:

Dry yeast	½ of a pack
Gluten-free flour	200g
Flax seed flour	2 tbsp       ground seeds
Chia seed flour	2 tbsp       ground seeds
Butter  melted	100 g
Egg yolk	2
Salt	1 tsp
Xanthan gum	1 tsp
Sunflower seeds	1 tbsp
Pumpkin seeds	1 tbsp
Water	Small amount if it is needed

Method:

·      Mix the flours, xanthan gum and the butter well

·      Add the remaining ingredients and dough it well

·      Be careful with the water, the dough should be soft but not runny.

·      Leave the dough for 30 minutes

·      Transfer the dough into a well buttered small soup pan, put the lid on and leave it for 50 minutes

·      Preheat the oven at 200⁰C

·      Water the top of the bread and with a wet knife cut the top into quarters, water the inside of the lid.

·      Place the pan with the lid on into the oven for 45 minutes (so you can see that you cannot use a pan with plastic handle)

·      After 45 minutes take the top off and bake the bread for another 5-8 minutes.

·      Fold it onto a wooden chopping board for cooling

Gluten-Free Carrot Cake

Why don’t you start a day with a freshly squeezed carrot, ginger and apple juice?

My tasty juice for 2 persons contains of 4 carrots, 2cm length of ginger and a medium size apple.

In my cake I use the fruit fibre left in the juice maker.

Ingredients:

Eggs	6
Carrot fibre	4
Apple fibre	1
Grind pumpkin seeds	50g
Grind sunflower seeds	50g
Gluten-free flour	100g
Sodium bicarbonate	1 tsp
Sugar	100g
Maple syrup	2 tbsp
For covering the cake
Melted dark chocolate	100g
Grind walnut	5g

Method:

 Preheat the oven to 180 ⁰ C

 Beat the eggs with the sugar and the maple syrup.

Add the rest of the ingredients and mix them well.

Transfer the batter into a (25cm x 10 cm x 10 cm) baking tin.

Bake it for 30 minutes.

When the cake is cold cover the top with melted chocolate and sprinkle the walnut on.

(melt the chocolate using  water bath)

Millet with Asparagus

Ms H

This meal is easy to prepare, light and gluten-free.

Ingredients for 2 persons:

Asparagus steamed and cut	10
Millet	½ cup
Red onion chopped	1
Cucumber cubed	½
Tomato cubed	2 medium
Chilli pepper sliced	½ or 1 up to your taste
Pumpkin seeds roasted	Handful
Lemon juice fresh	1
Extra virgin olive oil	1 tbsp
Salt	up to your taste
Pepper	up to your taste

Method:

·      Steam the cut asparagus for 2 minutes

·      Cook the millet in 300ml water for 20 minutes and stir it occasionally

·      Roast the pumpkin seed on coconut oil

·      Mix the onions, cucumbers, tomato, millet and asparagus

·      Dispense the lemon juice and oil

·      Sprinkle the pumpkin seeds and chilli pepper on the top

·      Season the dish with salt and pepper