glutenfree

by

Veggie Pancake

Am still making Korean inspired pancakes and love them. Quick to make and use up all the veggies .

Using grater , julienne cut zucchini, carrot and raddish. Add chopped green onion.

Add salt and spices you like like ginger, garlic powder , chili flakes etc

Add chickpea flour and little rice flour. Just to bring veggies together .

Make pancakes usual way.

I eat with sauce made of sesame oil, soya sauce and vinegar.

Fun to cut it in slices using pizza cutter and eat with chopsticks dipping in sauce . Yummy and fun !

Enjoy!

by

Gluten Free Pasta

Found this gluten free pasta and tried it. Pasta seemed fine and I didn’t feel anything weird.

Made 1 day with goat cheese , veggies and next day veggies and Parmesan cheese.

Simplify cooking. Less pots and pans to clean , less thinking and more time to enjoy outdoor.

Enjoy!

by

Qunioa With Black Chana

For growing kids, this will be a good breakfast or to pack in lunch or any meal. Black chana is high in protein and keeps you full for a long time .

Mix cooked quinoa with boiled black chana.

Add some chopped tomato , goat cheese and salt.

Drizzle some olive oil.

Garnish with cilantro or green garlic if you have time.

Good for adults too.

Take a break from rice and wheat.

Enjoy!

by

Rice Cucumber Cake

Ready to be steamed . Nice light green hue.

YouTube showed me rice cucumber cake and I liked the idea. Went through couple of recipes and had almost everything except 1 of the main ingredient Idli rice or par boiled Indian rice. ha.. ha .

Creativity came to rescue . What is the reason to use par boiled rice ? No one explained. I assume to make it soft. Let’s just make with regular long grain white rice. Oops have only 1/2 cup. There’s par boiled rice from Walmart that is little left. Finally got my 1 cup of rice . Let’s try it out . Bottom line Use whatever white long grain rice you have .

Soak rice for 2-3 hrs.

1 cup chopped any cucumber with skin is fine . If skin is too hard then remove I guess.

1 cup shredded fresh or frozen coconut . If coconut has sugar already , cut sugar in next step.

3/4 cup jaggery is traditionally used . Feel free to use light brown sugar or mix of dark brown and white sugar or coconut sugar.

Blend all above in blender. Remove water from soaked rice and add little to blend if needed . Cucumber has lot of water.

Add pinch of salt , tsp of cardamom powder.

Grease a plate with ghee or coconut oil or unsalted butter.

Pour mixture and top with cashews .

Steam for 40 minutes or more or less depending on your plate.

Let it cool down little bit and cut in squares.

It does have cucumber taste so if you like cucumber, you will like it.

It’s gluten free.

Enjoy!

by

Coconut Flour Pumpkin Bar

Fall is all abt pumpkin, isn’t it ? Well , may be not. Pumpkin bars using coconut flour turned out good. Found recipe on YouTube and I think channel was clean and delicious or something like that.

Cooking with good ingredients is good. I used organic coconut flour and organic maple syrup. Recipe is so simple :

1 can 15oz pumpkin purée. Nothing added to it .

3/4th cup coconut flour, 1/2 cup maple syrup, 2 eggs , 1/4 cup almond milk (I used regular milk), pumpkin spice, cinnamon powder , pinch of salt. And 1/2 tsp baking powder.

Mix everything together. Add some chocolate cups and nuts .

Bake at 350 degree Fahrenheit for 40-45 minutes.

They were mildly sweet so I topped it with little maple syrup while eating .

Enjoy!