Asparagus and Red Capsicum Salad

Asparagus and Red Capsicum Salad

Dressing

2 Red Capsicums
1/3 cup Olive Oil ( we used a lot less)
1 clove garlic (roast in oven with capsicum)
2 tablespoons lemon juice (use fresh)
2 tablespoon fresh basil leaves
2 tablespoons dry roasted pine nuts
Handful small black olives

Roast Capsicum under the grill (drizzle olive oil, salt and pepper) until blackened, cover until cool enough to handle then remove the skin.  Chop all ingredients (I used the thermomix) and combine.
Cut off woody ends of the asparagus, line a baking tray with al foil.  Drizzle over olive oil, salt and pepper and bake in oven for approx 5 mins. (toss once during this time.

Place some fresh spinach on a plate, layer the asparagus and spoon over the dressing.  Serve with a slice of fresh lemon

Pan Seared Oatmeal with Blueberries and Strawberries

3/4 cup unstabilised oats
1 cup coconut milk
1 cup water
2 tablespoon brown sugar
pinch salt
blueberries, starwberries
1/2 cup honey

Mix oats, coconut milk, water, sugar and salt in a saucepan.  Bring to boil and let it simmer for approx 10 mins till thick.  Pour into a greased loaf tin, cool and refrigerate overnight.  In the morning, bring to room temperature, cut into 2 slices and pan sear in hot oil.  Bring honey to boil in microwave and add the fruit.  Pout over the oatmeal and enjoy.

Thanks to Tree Hugger for the idea.  

Mixed Berry and Coconut Muffins - Gluten and Lactose Free

We recently hosted a gorgeous couple for 9 nights at HideAway Haven.  She didn't want to be a bother and didn't even mention she needed a gluten free diet.  Luckily her caring husband told us before her arrival.  We had so much fun coming up with different recipes for her breakfast.  She was overwhelmed and told us she had never eaten so well since her switch to gluten free.  She had no idea there was such a variety of foods.  She wanted to take us home with her.

Gluten and Dairy Free Mixed Berry and Coconut Muffins

1/2 cup coconut oil
1/4 cup coconut sugar
5 free range eggs
3/4 cup coconut milk
1/2 tsp vanilla paste
3/4 cup coconut flour
2 tsp gluten free baking powder
1 cup frozen mixed berries

Melt coconut oil in a saucepan over low heat and allow to cool.
Place eggs, sugar, vanilla and milk to mixing bowl and whisk until well combined.
Add coconut oil and mix through gently
Combine flour and baking powder and add to egg mixture and mix till well combined
Fold in mixed berries

Bake in 120 degree oven for 25 - 30 mins.  Serve with shredded coconut.

Recipe taken from the pack of organic coconut flour.

Seeded Bread - Gluten and Lactose Free

This recipe was taken from a magazine that I was reading while waiting for the doctor.  I loved the look of it, so grabbed my pen and a scrap piece of paper and took notes.  It is by Chloe and Kelly from last seasons series of My Kitchen Rules.  A real hit for those on a gluten free diet and even for those that aren't.

1 cup sunflower seeds
1/2 cup linseeds
2 tablespoons black chia seeds
1/2 cup slivered almonds
1/2 cup psyllium husk
1 3/4 cups quinoa flakes
1/2 teaspoon sea salt flakes
1 1/2 cups water
1/4 cup melted coconut oil
2 tablespoons rice malt syrup

Place all the dry ingredients into a large bowl and mix well
Combine water, coconut oil and rice malt syrup and add to dry ingredients
Mix well until well combined
Spoon into a well greased loaf tin, press down well with a spoon, cover and refrigerate overnight
Cook in a moderate oven 160 degrees for about an hour, cool 10 mins, turn out onto a wire rack and let it cool.

Variations - use different kinds of seeds such as pumpkin, pepita etc.
Freezes well