More gluten free food

I know I've been blogging more about food than about quilting lately, that's because I have not had much time to quilt, but no matter how busy I am we still have to eat. And because the food is better for us if I make it all from scratch, that's mostly what I do.

Terry spent today at a International Plant Propagators Field Trip and I spent most of the day in the kitchen. Tomorrow we are having friends to dinner and Terry will be cooking his 'famous creme brulee' again. So it was decided that the meal would be a French dinner - with me to cook the coq au vin. So I started that today. I also cooked four trays of the gluten free flatbread I make most weeks - that's double that recipe.

I've been looking for a good low carb, high protein muffin. I found this recipe and adapted it as below to test:

Breakfast Muffins

Ingredients

1 cup pumpkin
1 cup apple
3 bananas
4 extra large eggs
1/4 cup oil or butter, melted
1 teaspoon cinamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoon baking powder
1 cup almond flour
1/4 cup flax seed meal
1 cup soy flour
1 cup raisins

Directions:

Mix first five ingredients together. In another bowl, mix the remaining dry ingredients together. Mix wet ingredients with dry. Spoon into 18 muffin cups. Bake at 210 deg C for 25 minutes. per muffin: 172 Cal, 10 gm fat (1 gm saturated fat, 3 gm poly, 4 gm mono) 18 gm carbohydrate,
3 gm dietary fibre, 6 gm protein)

Not a light muffin, not a sweet muffin but flavoursome and not too solid. More a carrot cake texture. Would be yummy with cheese if your diet allows. I ate two and froze the rest for future breakfasts.

I did a couple of hours office work this afternoon and then started to wonder about dinner. I fancied something with eggs and maybe chickpeas so i put those two together into google with the word recipe and found this. Again, I adapted it to suit what I have on hand (and can eat) and I've just eaten this yummy salad.

Chickpea & Quinoa Salad with Soft Boiled Egg & Croutons

Serves 2

For the Dressing:
4 tsp olive oil
4 tsp. lemon juice pinch salt freshly ground chilli flakes

For the salad:
1/2 cup cooked quinoa
2 eggs
1 cup chickpeas, drained and rinsed
2 cup chopped baby spinach
2 spring onion, chopped
2 slices bread made into croutons with 2 tsp butter

First, make the quinoa. Make a big batch so there will be some to put in the fridge for future meals. Put 1 cup quinoa in a pot with 2 cups water. Bring to the boil and boil for 5 min. Turn the heat off and leave for the grain to absorb all the water. Fluff up with a fork. While the quinoa is cooking, boil the eggs. I like them medium hard, not really hard but cook them they way you like them. Spread the butter on the bread and cut into tiny squares. (I used the gf flatbread I made this morning.) Place on a plate and microwave for 2-3 min, checking and stirring after 1.5 min then every 30 sec. When they start to brown stop cooking. Now mash about half of the chickpeas with a big spoon or fork and mix with the remaining chickpeas. Stir in the quinoa. Make the salad dressing by whisking the ingredients together. Add half the sald dressing to the quinoa and chickpeas and stir. Assemble the salad on individual plates. First the baby spinach and spring onion, with the rest of the salad dressing over it. Then the chickpea mixture. Top with a soft boiled egg and sprinkle with croutons.