Archive for the ‘Wheat Free’ Category

During my wheat-free week we had planned to have an easy tea of veggie burgers with homemade chips one night. I took my favourite vegan veggie bean burgers out of the freezer and realized that, of course, they’re coated in breadcrumbs! I was frustrated, tired and hungry, and for once didn’t fancy cooking, but I got my blender out, had a look through the cupboards, and came up with probably the second best veggie burger I’ve ever tasted. The best veggie burger I’ve ever tasted is this one, and I’m not even going to try to compete.

Now, chickpea burgers have been done time and time again. It probably all started with falafel, and then I imagine there was the falafel burger, and then the chickpea burger which was sort of like falafel but not quite. This burger, admittedly, is sort of like falafel but not quite, but it’s the not quite of that description that remains the important factor. This veggie burger is nutty, crunchy, burgery and delicious! Try it and see!

Wheat-Free Chickpea and Spinach Burgers
Makes 4 large burgers

1 tin chickpeas
1 onion, sliced
2 cloves garlic
1 slice of wheat-free rye bread, such as Biona
2 large handfuls of fresh spinach
2 tbsp tahini
2 tbsp lemon juice
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp hot chilli powder (or to taste)
1 egg, beaten
salt and pepper

1. In a blender, whizz the onion and garlic, then transfer to a large bowl.
2. Now whizz the chickpeas until most (but not all) are in pieces, then add the spinach and whizz for a couple of seconds so that some spinach is shredded while some remains leafy. Add to the bowl with the onion and garlic.
3. Finally, whizz up the bread and add this to the bowl too.
4. Add the tahini and lemon juice and stir everything together. Now add the egg and all the spices. Season well with salt and pepper.
5. Using damp hands, shape the mixture into patties. You can freeze them as they are now, or leave them in the fridge for later if necessary.
6. When ready to cook, bake at 200C for about 30 mins, turning halfway through cooking.

These burgers are delicious in a bun, or served with brown rice and salad. They also work well served cold in a lunchbox the next day!



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My main breakfast stable is always porridge, so during my wheat-free week I didn’t have to struggle at all in the mornings. However, muesli is one of my favourite afternoon snacks, and most  appear to contain wheat in some form. Spelt is actually an ancient form of wheat, so even my favourite spelt muesli, which doesn’t list wheat on the ingredients list, was off the cards for the 5 days that I managed to abstain!!

This muesli is quick, and can be adapted to suit all diets and tastes. I love dates and walnuts, so I used these as the main fruit and nut combination here, but I love roasted peanuts in muesli, as well as dried apple or fig. The choice is yours!

Toasted Oats Muesli
Makes 1.5 large jars

3 cups jumbo oats
3 cups plain rice puffs (I like Kallo)
1/2 cup flaked almonds
3/4 pack packed dried dates (or 1 cup chopped dates), chopped
1 cup chopped walnuts
1 cup raisins
1/2 cup sunflower seeds
1 tsp cinnamon
1 tsp salt

1. In a large wok or pan, toast the oats with the salt and cinnamon. This takes about 8 minutes. The oats should turn a golden colour; take off the heat when some oats turn darker brown!

2. Put the oats in a large bowl and toast the almonds for a couple of minutes until golden brown. Add to the bowl with the oats.

3. Add the rest of the ingredients and mix well.

This muesli stores well in a large jar or container for a few weeks!

What are your favourite muesli ingredients?

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