Tag Archives: gluten-free

Gluten Free Tortilla Wrap Recipe

This quick and simple gluten free tortilla wrap recipe can be made in around 30 minutes. It is much more satisfying to eat a homemade wrap than a shop bought wrap. it is perfect for a tasty lunch! You can add fillings such a hummus, avocado, tomato, carrot, cucumber or spinach. Gluten free tortilla wrapGluten free tortilla wrapGluten free tortilla wrap Gluten free tortilla wrap

Makes 4 wraps

Ingredients

150g Doves Farm gluten free white bread flour

1/4tsp sea salt

1/4tsp black pepper

1/2tsp thyme

1/2tsp rosemary

3tbsp rapeseed oil

175ml filtered water

Instructions

Firstly pour the flour into a medium sized bowl. Season with the sea salt, black pepper, thyme and rosemary. Now make a well in the middle of the flour. Pour in the rapeseed oil and some 1/3 of the water. Mix in with a fork or a whisk. Add another 1/3 of the water and again mix the flour into the water. Finally add the remaining water and mix thoroughly until you have a smooth batter.

Now put a large non-stick frying pan on a medium heat. Pour 3 tbsp of the batter into the pan and smooth out with the back of a spoon until you have a 1/4cm thick tortilla wrap. Cook for approximately 5 minutes on each side. Flip onto a plate. Repeat with the other 2 tortilla wraps.

You can serve the gluten free tortilla wraps immediately with your favourite filling or store in the fridge for 3 days. I like to make a wrap with hummus, spinach, carrot and avocado.

Vegan Chocolate Star Cookies

These festive vegan chocolate star cookies are fun to make over the Christmas period! They are delicious and chocolatey and perfect for an afternoon treat! These vegan chocolate star cookies are 100% cruelty- and gluten free! if you are feeling creative you can also try out my vegan raisin cookies or my vegan ginger cookies.

Vegan Chocolate Star Cookies Vegan Chocolate Star Cookies Vegan Chocolate Star Cookies

Makes 12 star cookies

Ingredients

225g Gluten free oats

1tsp Baking powder

3tbsp Cacao powder

1tbsp Ground flaxseed or gram flour

150ml Almond milk

100ml Rapeseed oil

2tbsp Agave nectar

50g Raisins

Instructions

Firstly preheat the fan oven to 180C.

Secondly weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, cacao and flaxseed. Blend until you have a fine flour.

Now pour the flour into a bowl and add the raisins. Make a well in the middle of the flour. Measure out all the liquid ingredients into a jug. Now pour some of the liquid mixture into the well. Mix together until it forms a sticky cookie dough. Add the remaining liquid mixture to mix in any flour sticking to the sides of the bowl.

Next put a piece of baking paper on a baking tray. Place an 8.5cm star-shaped cookie cutter onto the baking paper. Next scoop out the dough using a dessert spoon and drop a portion into the star-shaped cookie cutter. Press down with a teaspoon until the dough fills the star shaped evenly. Now repeat again until you have 12 star cookies!

Place in the oven and bake for 25 minutes.

Finally remove from the cookies from the oven and leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

Vegan Chocolate Star Cookies

Yield: 12 cookies

Vegan Chocolate Star Cookies

Ingredients

  • 225g Gluten free oats
  • 1tsp Baking powder
  • 3tbsp Cacao powder
  • 1tbsp Ground flaxseed or gram flour
  • 150ml Almond milk
  • 100ml Rapeseed oil
  • 2tbsp Agave nectar

Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, cacao and flaxseed. Blend until you have a fine flour.
  • Now pour the flour into a bowl. Make a well in the middle of the flour. Measure out all the liquid ingredients into a jug. Now pour some of the liquid mixture into the well. Mix together until it forms a sticky cookie dough. Add the remaining liquid mixture to mix in any flour sticking to the sides of the bowl.
  • Next put a piece of baking paper on a baking tray. Place an 8.5cm star-shaped cookie cutter onto the baking paper. Next scoop out the dough using a dessert spoon and drop a portion into the star-shaped cookie cutter. Press down with a teaspoon until the dough fills the star shaped evenly. Now repeat again until you have 12 star cookies!
  • Place in the oven and bake for 25 minutes.
  • Finally remove from the cookies from the oven and leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2016/12/24/vegan-chocolate-star-cookies/

    Energy Balls Recipe

    If you are looking for a quick and healthy snack, these energy balls are perfect. They are packed full of plant protein, omega 3 and fibre to keep you feeling full for longer. You can make this energy balls recipe in around 30 minutes. Furthermore you can make a batch at the weekend and they will last all week.

    They are perfect for those times when you come home from work hungry and need a quick snack to keep you going before dinner. Or you can have them as an afternoon treat! They are also fantastic to keep in your bag as a snack for when you are out and about.

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    Makes 8 energy balls

    Ingredients

    115g Almonds

    150g Dates

    2tbsp Hemp protein powder

    1tbsp Ground flaxseed

    3tbsp Cacao powder

    3tbsp Desiccated coconut

    Instructions

    Firstly soak the almonds overnight and soak the dates for at least 15 minutes.

    Now add all the ingredients into a food processor. Blend until the mixture sticks together in a ball. Wash your hands. Next with your hands roll the sticky mixture into 8 medium sized balls that are roughly the same size.

    Store in a container in the fridge. Eat within a week.

    Energy Balls Recipe

    Yield: 8 energy balls

    Energy Balls Recipe

    Ingredients

    • 115g Almonds
    • 150g Dates
    • 2tbsp Hemp protein powder
    • 1tbsp Ground flaxseed
    • 3tbsp Cacao powder
    • 3tbsp Desiccated coconut

    Instructions

  • Firstly soak the almonds overnight and soak the dates for at least 15 minutes.
  • Now add all the ingredients into a food processor. Blend until the mixture sticks together in a ball. Wash your hands. Next with your hands roll the sticky mixture into 8 medium sized balls that are roughly the same size.
  • Store in a container in the fridge. Eat within a week.
  • http://www.katesvegancooking.co.uk/2016/11/12/energy-balls-recipe/

    Healthy Granola Recipe

    This six ingredient healthy granola recipe is so simple and quick to make. The granola is delicious served with coconut yoghurt and blueberries or raspberries. In addition it is a healthy way to start the day, rich in plant-protein, good fats and antioxidants from the fruit. This granola has no added sugar and gets its’ natural sweetness from the sultanas or raisins. Also you can alternate it with a tasty quinoa porridge or amaranth porridge for a healthy vegan breakfast.

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    Makes 4 portions

    Ingredients

    200g gluten free oats

    100g almonds

    50g flaxseeds

    50g pumpkin seeds

    2tbsp desiccated coconut

    1tsp Ceylon cinnamon

    2tbsp coconut oil

    50g sultanas or raisins

    Instructions

    Preheat the fan oven to 160C.

    Firstly add the oats, whole almonds, flaxseed, desiccated coconut and cinnamon into a bowl and mix well with a spoon. Now melt the coconut oil in a small pan on a low heat. Pour onto the dry ingredients and mix well. Scatter the mixture onto a baking tray and spread out the mixture evenly with the back of a spoon.

    Bake in the oven for 35 minutes. Remove from the oven and leave to cool.

    Finally sprinkle on the sultanas or raisins and pour into a large glass jar.

    Store in a cool, dry place.

    Serve a portion of the granola for breakfast with almond milk or coconut yoghurt and berries.

    Healthy Granola Recipe

    Yield: 4 portions

    Healthy Granola Recipe

    Ingredients

    • 200g gluten free oats
    • 100g almonds
    • 50g flaxseeds
    • 2tbsp desiccated coconut
    • 1tsp ceylon cinnamon
    • 2tbsp coconut oil
    • 100g sultanas

    Instructions

  • Preheat the fan oven to 160C.
  • Firstly add the oats, whole almonds, flaxseed and cinnamon into a bowl and mix well with a spoon. Now melt the coconut oil in a small pan on a low heat. Pour onto the dry ingredients and mix well. Scatter the mixture onto a baking tray and spread out the mixture evenly with the back of a spoon.
  • Bake in the oven for 35 minutes. Remove from the oven and leave to cool.
  • Finally sprinkle on the raisins and a drizzle of agave nectar. Pour into a large glass jar.
  • Store in a cool, dry place.
  • Serve a portion of the granola for breakfast with almond milk or coconut yoghurt and berries.
  • http://www.katesvegancooking.co.uk/2016/10/30/healthy-granola-recipe/

    Gluten Free Panini Recipe

    I was inspired to make this gluten free panini recipe after vegan cafe Loving Hut asked me to create vegan lunch recipe ideas. So I got cooking that weekend and came up with this gluten free panini recipe. It is a delicious vegan, gluten free lunch idea.

    Gluten free panini

    Makes 1 panini

    Panini Ingredients

    150g gluten free white bread flour

    1tsp quick yeast

    1tsp sugar

    1/2tsp sea salt

    1tsp ground flaxseed or gram flour + 3tsp warm water

    1tsp olive oil

    1/2tsp vinegar

    100ml warm water

    Filling Ingredients

    2 slices Violife Vegan Cheese

    1 medium tomato sliced

    Instructions

    Firstly use a piece of baking paper to oil a small bread baking tin.

    Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.

    Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.

    Preheat the fan oven to 200C.

    Bake in the oven for 25 minutes.

    Remove from the oven and leave to cool on a wire rack.

    Slice in half lengthways. Fill with the vegan cheese and sliced tomato.

    Finally cook on a griddle pan for 5 minutes on each side. Serve warm.

    Store in an airtight container. Eat within 2 to 3 days.

    Gluten Free Panini Recipe

    Yield: 1 Panini

    Gluten Free Panini Recipe

    Ingredients

      Panini Ingredients
    • 150g gluten free white bread flour
    • 1/2tsp sea salt
    • 1tsp quick yeast
    • 1tsp sugar
    • 1tsp ground flaxseed or gram flour + 3tsp warm water
    • 1tsp olive oil
    • 1/2tsp vinegar
    • 100ml warm water
      Filling Ingredients
    • 2 slices Violife Vegan Cheese
    • 1 medium tomato sliced

    Instructions

  • Firstly oil a small bread baking tin.
  • Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.
  • Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.
  • Preheat the fan oven to 200C.
  • Bake in the oven for 25 minutes.
  • Remove from the oven and leave to cool on a wire rack.
  • Slice in half lengthways. Fill with the vegan cheese and sliced tomato.
  • Finally cook on a griddle pan for 5 minutes on each side. Serve warm.
  • Store in an airtight container. Eat within 2 to 3 days.
  • http://www.katesvegancooking.co.uk/2016/10/15/gluten-free-panini-recipe/

    Vegan Chicken Wrap Recipe

    I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!

    Vegan Chicken Wrap Recipe

    Serves 1

    Ingredients

    1 Gluten free wrap

    1/4 Vegan spicy tofu chicken

    3tbsp Vegan mayonnaise

    1 Lettuce leaf

    1/4 Avocado

    1 Medium tomato

    Instructions

    Firstly make the vegan spicy tofu chicken and vegan mayonnaise.

    Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.

    Finally roll up the wrap and cut in half. Enjoy!

    Vegan Spicy Tofu Chicken

    This vegan spicy tofu chicken recipe is inspired by a trip to Loving Hut Southgate where I was served tasty vegan chicken pieces in rice noodles with stir fried vegetables. Vegan spicy tofu chicken is easy to make and is delicious in a vegan chicken and lettuce wrap or with a meal for dinner.

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    Serves 4

    Ingredients

    1 block tofu

    3tbsp gluten free flour

    1tbsp ground flaxseed or gram flour

    1tbsp dijon mustard

    2tsp cumin

    1tsp coriander

    1/2tsp sea salt

    1/2tsp black pepper

    100ml water

    1tbsp coconut oil

    Instructions

    Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.

    Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.

    Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.

    Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.

    Serve warm and eat immediately.

    Vegan Spicy Tofu Chicken

    Serving Size: 4

    Ingredients

    • 1 block tofu
    • 3tbsp gluten free flour
    • 1tbsp ground flaxseed or gram flour
    • 1tbsp dijon mustard
    • 2tsp cumin
    • 1tsp coriander
    • 1/2tsp sea salt
    • 1/2tsp black pepper
    • 100ml water
    • 1tbsp coconut oil

    Instructions

  • Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.
  • Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.
  • Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.
  • Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.
  • Serve warm and eat immediately.
  • http://www.katesvegancooking.co.uk/2016/09/04/vegan-spicy-tofu-chicken/

    Vegan Bread

    It is wonderful to make homemade bread with the smell of bread filling the kitchen. And it is more tasty and satisfying knowing that you made it yourself! This yummy vegan bread has a crispy crust and is light and fluffy in the middle. it is delicious sliced and served with your favourite spread. It is gluten free, egg free and dairy free.

    Vegan bread Vegan bread Vegan bread

    Ingredients

    500g Dove’s Farm Gluten Free White Bread Flour

    2tsp Quick yeast

    2tbsp Coconut sugar

    1/2tsp Salt

    1 Flax egg (1tbsp ground flaxseed in 200ml water)

    6tbsp Rapeseed oil

    1tsp Apple cyder vinegar

    400ml Water

    Instructions

    Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.

    Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.

    Preheat the oven to 200C or 180C fan. Bake for 55 minutes.

    Store the vegan bread wrapped in baking paper in a cool, dry place. Eat within a week.

    Vegan Bread

    Vegan Bread

    Ingredients

    • 500g Dove's Farm Gluten Free White Bread Flour
    • 2tsp Quick yeast
    • 2tbsp Coconut sugar
    • 1/2tsp Salt
    • 1 Flax egg (1tbsp ground flaxseed in 200ml water)
    • 6tbsp Rapeseed oil
    • 1tsp Apple cyder vinegar
    • 400ml Water

    Instructions

  • Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.
  • Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.
  • Preheat the oven to 200C or 180C fan. Bake for 55 minutes.
  • Store wrapped in baking paper in a cool, dry place. Eat within a week.
  • http://www.katesvegancooking.co.uk/2016/02/19/vegan-bread/

    Vegan Ginger Cookies

    These tasty vegan ginger cookies are nice and spicy to warm you up on a cool winter’s day! They are gluten-free and vegan and quick to make. Ginger is anti-inflammatory and good for circulation and the added cinnamon is good for blood sugar control. I would recommend sourcing Ceylon cinnamon which is true cinnamon as the cinnamon in the supermarkets is cassia that can cause liver damage if eaten in large quantities.

    Vegan Ginger Cookies Vegan Ginger Cookies Makes 13 cookies

    Ingredients

    225g Gluten free oats

    1tsp Baking powder

    1tbsp Ground ginger

    1/2tbsp Ground cinnamon

    1tbsp Ground flaxseed

    150ml Almond milk

    100ml Rapeseed oil

    2tbsp Agave nectar

    Instructions

    Preheat the fan oven to 180C.

    Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.

    Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

    Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

    Place in the oven and bake for 25 minutes.

    Remove from the oven a leave to cool.

    Enjoy your cookies! Store in an airtight container and eat within a week.

    Vegan Ginger Cookies

    Yield: 13 cookies

    Vegan Ginger Cookies

    Ingredients

    • 225g Gluten free oats
    • 1tsp Baking powder
    • 1tbsp Ground ginger
    • 1/2tbsp Ground cinnamon
    • 1tbsp Ground flaxseed
    • 150ml Almond milk
    • 100ml Rapeseed oil
    • 2tbsp Agave nectar

    Instructions

  • Preheat the fan oven to 180C.
  • Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.
  • Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.
  • Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven a leave to cool.
  • Enjoy your cookies! Store in an airtight container and eat within a week.
  • http://www.katesvegancooking.co.uk/2016/01/22/vegan-ginger-cookies/

    Vegan Pasties

    Happy New Year everyone! I hope that 2016 is the best year for you yet!

    Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!

    Vegan Pasties

    Makes 2 vegan pasties

    Pastry Ingredients

    200g Dove’s farm gluten free flour

    100g Coconut oil

    10tbsp Cold water

    Filling Ingredients

    1tsp Coconut oil

    1/2 Red onion

    3 Medium mushrooms

    1 Carrot

    3 Sprigs broccoli

    1 1cm slice cabbage

    1/4tsp Himalayan pink salt

    1/4tsp Black pepper

    1/2tsp Dried thyme

    1/2tsp Dried parsley

    1tbsp Rapeseed oil

    Instructions

    Preheat the fan oven to 200C.

    Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.

    Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.

    Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.

    Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.

    Now turn the fan oven down to 180C.

    Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.

    Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.

    Vegan Pasties

    Yield: 2 Pasties

    Vegan Pasties

    Ingredients

      Pastry Ingredients
    • 200g Dove's farm gluten free flour
    • 100g Coconut oil
    • 10tbsp Cold water
      Filling Ingredients
    • 1tsp Coconut oil
    • 1 Red onion
    • 3 Medium mushrooms
    • 1 Carrot
    • 3 Sprigs broccoli
    • 1 1cm slice cabbage
    • 1/4tsp Himalayan pink salt
    • 1/4tsp Black pepper
    • 1/2tsp Dried thyme
    • 1/2tsp Dried parsley
    • 1tbsp Rapeseed oil

    Instructions

  • Preheat the fan oven to 200C.
  • Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.
  • Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.
  • Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.
  • Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.
  • Now turn the fan oven down to 180C.
  • Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.
  • Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.
  • http://www.katesvegancooking.co.uk/2016/01/03/vegan-pasties/