Glutenfree Goat Cheese Pie

This pie is actually a combination of multiple recipes. The result is very good anyway!

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Ingredients

Pie crust

3,5 dl chickpea flour

75 gram butter

1 egg

0,75 dl red quinoa  

1 teaspoon salt

Filling

2 dl whipping cream
2 eggs
400 grams goat cheese
300 gram colorful small tomatoes
2 big or 3 smaller onions
2 garlic cloves
1 teaspoon salt

Instructions

Cook the quinoa in lots of water for around 20 minutes (follow instructions on the package).
Mix the chickpea flour with the butter and salt. Add the egg. Add the cooled quinoa when it is cooked.
Put in a buttered pie tin. Bake for 20 minutes at 200 degrees Celsius.

Slice the onions and fry in a pan with butter until soft. Add 1/2 teaspoon salt and the grated garlic. Cut the tomatoes in halves. Cut the goat cheese in slices. Mix the whipping cream with the two eggs and add 1/2 teaspoon salt.

Put the onions in the half baked pie crust. Add the cheese and the tomatoes. Pour the egg mix into the pie crust.

Bake at 180 degrees Celsius for 30 minutes.

Savory Gluten free Belgian waffles

It is hard to find good gluten free recipes of stuff that normally isn't gluten free.
This recipe gives actually quite good results even though it is gluten free. Probably not as good as the "real one" but then what can one do?

Ingredients

125 grams butter
3dl milk
1,5 dl water
25 grams yiest
2 eggs
2 teaspoons baking powder
1 teaspoon salt
5 dl gluten free flour

Instructions

Mix together the flour, the salt and the baking powder.
Warm up the milk. Mix in the butter so it melts. Add the water and when it is all mixed and the temperature is around 27 degrees, make sure the yiest is melted into it.
Whisk in the eggs into the mixture. Add the dry ingredients a little at the time. I normally beat the mixture for some time even though I do not really know if it helps given the fact that there is no gluten in there.
Let us put it like that. It does not hurt.
Put around 3 tablespoons into a waffle iron. That will make a waffle. Normally you need to put the mixture in when the iron is showing green and then remove the waffle as done when it shows green again. But I guess that this depends on the type of iron you are using.
Top with creme fraiche, caviar and shrimps.

Glutenfree Mac and cheese

Ingredients

300 grams Glutenfree macaroni

6 dl oats cream

1/2 vegetable stock cube

1 pinch of cayenne pepper

1/2 dl chopped parsley

2 tablespoons gluten free bread crumbs

5 dl grated cheddar cheese

Instructions

Turn on the oven at 210 degrees Celsius.

Cook the pasta 1 minutes shorter than according to the instructions.

Cook the oats cream and chunk in the grated stock cube and the cayenne pepper. When it nearly boils, chunk in 4dl cheddar and let it melt. Add the chopped parsley and the drained pasta.

Put the mixture in a gratin dish and spread the remaining cheddar and the bread crumbs over the pasta.

Bake for about 30 minutes.

Dark and sweet glutenfree bicarbonate bread

This bread I found in a book by someone called Eleonora von Essen. She has quite a few good stuff without gluten in her book. The book is though in Swedish, so you need to either be Swedish, have learnt Swedish or be highly motivated to do so. And if you are any of these things, the book is from my perspective highly recommendable.

Or you pick an alternative recipe over here.

Ingredients

4 dl oats flour
3 dl buckwheat flour
2 dl rice flour
1 dl potato flour
1 teaspoon baking powder
1,5 tablespoon psyllium husk
4 teaspoons bicarbonate
2 teaspoons salt
1 liter natural yoghurt
1 dl liquid honey
1,5 dl sunflower seeds
2 dl pumpkin seeds
0,5 dl flax seeds
2 dl sultanas
2 dl cranberries cut into small pieces

Instructions

Warm up the oven to 200 degrees Celsius.
Put the sultanas and the cranberries in hot water for 5 minutes or until soft.
Mix the dry ingredients and add the yoghurt and the honey.
Add the softened sultanas and cranberry pieces (without the water, of course).

You need two rectangular forms (plum cake like forms). Cover them with baking paper and put half the dough in each.

Bake around 45 minutes. Try to put the forms as symmetrically as possible at the bottom of the oven. It might be a good idea to switch their position after some 30 minutes just to make sure that the bake as evenly as possible.

Towards the end, you can try to lift out the bread from the form. If it feels humid, wait some more minutes before removing it from the oven.

When done, leave the breads cool down on a grill. When still warm, it might feel somewhat sticky but it gets better when it cools down.

Crispy glutenfree pizza dough

This pizza dough is clearly superior to any gluten free pizza dough I have baked before. Those have been quite "doughy" "gummy" like. Not so good that is. This one dough was very crispy and all of us in the family were amazingly impressed!
So let me just note down what we actually had in it, as we did not follow the original recipe.
The amounts given will give 3 square pizzas (Swedish oven size). If you think it is too much, just scale down the amounts to what you want to eat. But you be warned: it was sooo good that two of us nearly ate a whole pizza in one shot.

Crusty gluten free pizza

Ingredients

16 dl gluten free flour

4 teaspoons baking powder

2 teaspoons salt

8 tablespoons olive oil

6 dl cold water

1 dl cooking water

1 dl cold water

100gr yeast

Instructions

Mix the flour with the salt. Add the olive oil. 

Mix the 6 dl cold water with 1 dl cooking water. Then add the yeast and make sure it melts in the water. Mix then the yeast water with the flour with care for a while. Then mix in the 1 dl cold water and the baking powder and mix again.

To be honest I think it should work to actually mix in the baking powder in the flour to begin with. But as I was actually following another recipe and the dough seemed to be far too compact so I added the 1 dl cold water at the end and the baking powder afterwards, this is how I described it above.

I am not sure if it makes a difference or not. But just to be sure so :)

Oven temperature 210 degrees with ventilation (as we baked multiple pizzas at the same time) and baking time was about 25 minutes, but keep an eye on the progress in case you need shorter time.

Pesto sauce

This is a good recipe for pesto really. It tastes very near the original recipe but is somewhat easier to do. Making this recipy dairy free makes the taste very different from the original recipe unfortunately, but sometimes, you simply do not have a choice, do you?
The pesto can be eaten as a topping to whatever you want, but, of course, the most typical use for pesto is as a sauce for pasta. If you want a gluten free dish, use gluten free pasta. Personally, we use Semper Linguine.

Ingredients

30 grams pine nuts
80 grams basil leaves (I normally use frozen ones, but of course the fresh ones taste more)
2 cloves garlic
1 dl + 1 tablespoon olive oil
2 tablespoons salted pasta water
1/2 teaspoon salt

If you cannot eat dairy, just leave out the parmesan. Otherwise add
75 grams grated parmesan
If you want to be little posh, you can substitute a little of the grated parmesan on pasta with some shaved parmesan as a decoration

Instructions
Just mix everything together. If someone in the family cannot eat dairy, wait to mix the parmesan until the end or leave the parmesan out altogether. Note though that the taste will not be great then.... :/

Quinoa pie crust

This pie crust is really really really suuuuper. Best pie crust I have ever eaten. Honest!
Give it a good try!

Ingredients
Crust
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr butter
1 egg
For an egg free alternative, see Quinoa pie crust (Dairy free and egg free).


Instructions
Warm up the oven at 200degrees Celsius.
Mix the ingredients for the shell in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Use your preferred filling and bake it again for about 40 mins or so depending on the filling.

Quinoa pie crust (egg free and dairy free)

Ingredients
Crust
1 tablespoon chia seeds
3 tablespoons water
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr milk free margarine
If you can eat eggs and milk/lactose, see the regular recipe.

Instructions
Warm up the oven at 200degrees Celsius.
Put the chia seeds and the water in the mixer and let it be there for some 15 minutes.
Add remaining ingredients in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Use your preferred filling and bake it again for about 40 mins or so depending on the filling.

Feta, salami and tomato pie

Ingredients
Shell
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr butter
1 egg

Filling
4 eggs
4dl double cream
150gr Neaples salami
150gr feta cheese
150gr green olives without kernels
10 small tomatos

Instructions
Warm up the oven at 200degrees Celsius.
Mix the ingredients for the shell in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Cut tomatoes in cubes and heat it up in a pan so that the water goes away and put it in the pie crust after its first bake.
Make small crumbles out of the feta cheese and distribute it in the pie crust.
Cut salami slices in pieces and distribute it in the pie crust.
Slice the olives. and distribute them in the pie crust.
Mix eggs and cream and pour the mix in the pie crust.
Bake for 40 more minutes or until the filling is stiff.

Quinoa and zucchini dairy-free salmon

I created a recipe that I really loved, but being my baby allergic to dairy products (milk protein), I did a variation of it just for him. It is not as tasty as the original recipe, but I do dare to state that it does taste rather good anyway. If you are though not on an healthy streak, nor allergic to dairy and milk protein, nor scared of fats, it might be a better option to follow the original recipe.

Ingredients

800gr salmon filé
600gr zucchini
2 cloves garlic
1 tablespoon olive oil
4 dl cooked quinoa
1,5 dl oats cream
2 teaspoon thyme
1/2 tsp salt

Instructions

Grate the zucchini on a large grater. If it is old zucchini, try to press out as much water as possible. If it is small zucchinis, it is not necessary as they do not contain so much water. Fry it in the olive oil and grate garlic into it. Make sure the water from the zucchini is gone and they taste done.
In the meantime, put some olive oil in a form. Cut the salmon in 8 pieces and put it in the form.
Mix all remaining ingredients together with the zucchini and put the mixture on the salmon so it is completely covered by the mixture.
Bake in the oven for about 20 minutes.

Quinoa and zucchini salmon

This dish is very very tasty. I found a (completely different) recipe that sounded somewhat weird to me, but it inspired me to do something good out of if instead. Here is my suggestion.
If you are scared of fats, are on a healthy streak or are allergic to dairy or milk protein, you can follow my dairy free alternative, which is also quite good (but not as tasty).

Ingredients

800gr salmon filé
600gr zucchini
2 cloves garlic
1 tablespoon olive oil
4 dl cooked quinoa
2 dl creme fraiche
2 dl grated parmesan
2 teaspoon thyme
1/2 tsp salt

Instructions

Grate the zucchini on a large grater. If it is old zucchini, try to press out as much water as possible. If it is small zucchinis, it is not necessary as they do not contain so much water. Fry it in the olive oil and grate garlic into it. Make sure the water from the zucchini is gone and they taste done.
In the meantime, put some olive oil in a form. Cut the salmon in 8 pieces and put it in the form.
Mix all remaining ingredients together with the zucchini and put the mixture on the salmon so it is completely covered by the mixture.
Bake in the oven for about 20 minutes.