Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Sweet New Tricks For Spotted Dog
SWEET NEW TRICKS FOR SPOTTED DOG { From city to country to gluten free sweets. } After 15 years in the beauty industry, Rosemary Cimino and her family packed up their lives in the city and bought a bakery in the bush. It was the biggest gamble of their lives. That was until five years later they sold their award-winning bakery so Rosemary could pursue her dream of making fudge. Today she is the proud owner of Spotted Dog Fudge, producing at least 2000 bars of the sweet treats from her home in Victoria’s Macedon Ranges. “My husband was a truck driver and neither of us had any experience when we went into the bakery, but we wanted to live in the country and knew our kids would love it,” Rosemary recalls. The couple transformed the small country bakery into a successful business, developing their own recipes, award-winning vanilla slice, pies and bread, and even a gluten-free range. Rosemary fell in love with creating sweets and wanted to try her hand at making fudge, but didn’t have time with her busy schedule. “I also wanted more time with my children, so I decided to give it a try. I wanted to make a product that didn’t dry out if you didn’t eat it all the same day.” The Cimino family had already adopted a mostly gluten-free diet due their daughter being gluten intolerant, so the fudge also had to be gluten free. “We had a lot of demand for gluten-free products in the bakery. At the time it was very hard for people to find good tasting gluten-free options.” Spotted Dog Fudge is now available in more than 20 varieties, including plenty of options for chocolate lovers like choc-orange swirl, choc-mint swirl, choc-macadamia, choc-caramel and peanuts, and chilli chocolate. The fudge recipe is 100% gluten free and so too now is Rosemary’s entire range. She recently ceased production on her gluten varieties, M&M and Peppermint Crisp, to dedicate her time to meet the needs of others with gluten intolerances. Spotted Dog Fudge releases three new flavours each year, and next off the production line will be rum and raisin, salted caramel, and ginger. www.spotteddogfudge.com.au
Seeded Pumpkin Loaf With Brown Sugar Glaze
Seeded Pumpkin Loaf with Brown Sugar Glaze { THIS SWEET PUMPKIN LOAF CONTAINS HEARTY GRAINS, NUTS AND SEEDS AND IS CERTAINLY HEALTHY ENOUGH TO HAVE FOR BREAKFAST… YUM! } Contributor: Amy Chatwin { INGREDIENTS } 60 grams sorghum flour 60 grams brown rice flour 55 grams white rice flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3 eggs 2 teaspoons vanilla extract 1/3 cup brown sugar 1/3 cup rice bran oil (or other flavourless vegetable oil) 1 cup mashed pumpkin (see note) 1/2 cup mixed pumpkin and sunflower seeds BROWN SUGAR GLAZE 2 tablespoons brown sugar 1/2 cup icing sugar 2 teaspoons butter, softened 2-3 tablespoons hot water PUMPKIN SEED SPRINKLE 1/4 cup pepitas 1 tablespoon brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon rice bran oil { METHOD } Preheat your oven to 180C (350F). Line a baking sheet with baking paper, and line a 9 x 5 inch loaf tin with baking paper too. Set them aside until required. In a large bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, baking powder, and spices. In a smaller bowl whisk together eggs, vanilla extract, brown sugar, oil, and mashed pumpkin until smooth. Pour wet ingredients into dry ingredients and mix well. Stir through pumpkin seed and sunflower seed mix. Pour batter into lined loaf tin and bake in preheated oven for 40-45 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven. Stand in the tin for 5 minutes before turning out on a rack to cool completely. While the loaf is cooling, make the pumpkin seed sprinkle. Mix together all ingredients. Spread over prepared lined baking sheet. Bake for 15 minutes, shaking tray occasionally to make sure the seeds brown evenly. Once browned remove from the oven and cool completely. When the loaf is completely cool make the brown sugar glaze. Beat together brown sugar, icing sugar, butter, and 2 tablespoons hot water until a smooth, thick, glaze forms. If too thick to pour, add the extra tablespoon of hot water. Pour glaze over the pumpkin bread and top with pumpkin seed sprinkle. Enjoy! note: to make pumpkin purée: peel and chop about 500 grams pumpkin. Place in a microwave safe bowl with a small amount of water and microwave in 2 minute bursts until the pumpkin is soft all the way through. Cool completely and mash or blend until smooth. Measure out required amount. store: well covered at room temperature for up to two days leftovers: wrap glazed cake in plastic wrap and freeze for up to two months Prep time: 20 MINUTESCook time: 50 MINUTESTotal time: 1 HOUR 10 MINUTES+ ONE 9 X 5 INCH LOAF CAKE + More Recipes in this Category
Crunchy Chicken Nuggets And Homemade Tomato Chutney Sauce
CRUNCHY CHICKEN NUGGETS AND HOMEMADE TOMATO CHUTNEY SAUCE { HEALTHY CHICKEN NUGGETS?! BETTER BELIEVE IT! } Contributor: Katie Joubert { INGREDIENTS } CRUNCHY CHICKEN NUGGETS 100 grams of almond meal 2 eggs 2 chicken breasts dried mixed herbs dried garlic coconut oil HOMEMADE TOMATO CHUTNEY SAUCE 1 x can of chopped tomatoes – make sure tomatoes is the only ingredient, no added salt or sugar 1 x brown onion butter or ghee 1 tablespoon of maple syrup { METHOD } Crunchy Chicken Nuggets Cut chicken into nugget size. In a bowl mix dry herbs and dry garlic with the almond meal – any spice or herb. Whisk the two eggs in another bowl. Dip the chicken in the egg and then coat with mixture. Set aside. Melt coconut oil. Fry chicken until golden brown and crunchy. Homemade Tomato Chutney Sauce Brown garlic and onion in the ghee or butter until translucent. Add the chopped tomato and maple syrup. Bring to boil and then let simmer. Once it is reduced it is ready to enjoy. Note: Can be stored in a sterilised jar in the fridge for one week. Prep time: 15 MINUTESCook time: 10 MINUTESTotal time: 25 MINUTES+ 3 + More Recipes in this Category
