Tag: gluten-free

Smoky Potato and Zucchini Hash

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If you like a bit of a kick, use hot smoked paprika instead of sweet, and serve with a few dashes of a Louisiana-style hot sauce.

Smoky Potato and Zucchini Hash

Smoky Potato and Zucchini Hash

1 pound (454g) russet potato, grated and rinsed
1 pound (454g) zucchini, grated
1 small yellow onion, grated
1/4 cup (60mL) extra virgin olive oil
1 1/2 teaspoons (7mL) smoked paprika
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Put the grated potato, zucchini, and onion in a large, clean dish towel. Squeeze tightly, removing as much excess liquid as possible. Transfer the mixture into a large bowl. Stir in 2 tablespoons of the olive oil, the paprika, salt, and pepper. Mix well.

Heat the remaining 2 tablespoons of the oil in a 10 to 12-inch cast iron skillet over medium-high heat. Add the potato mixture, pressing down snuggly. Let cook for about 8 minutes, until the mixture cooks on the bottom and is golden brown.

Transfer the pan into the oven. Bake for 10 to 12 minutes, until cooked through and it starts to turn golden on the top. Change the oven setting to the broiler and move the pan to the top rack. Broil for 2 to 3 minutes until the top begins to brown. Cut into slices and serve warm.

Greek Spinach and Kale Tart with Hazelnut Crust

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Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.

Double Chocolate Buckwheat Cookies

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Chocolate pairs well with just about anything—especially more chocolate! These easy cookies freeze well, making them perfect for lunches and snacks when you’re on the run. This recipe, along with these Apple Raisin Scones, was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Once again, I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Double Chocolate Buckwheat Cookies

Double Chocolate Buckwheat Cookies

 

1 cup buckwheat flakes
2/3 cup sorghum flour
1/3 cup unsweetened cocoa powder
2 tablespoons tapioca starch
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup softened coconut oil (see Note)
2 tablespoons ground flaxseeds
1/2 cup granulated sugar
1/3 cup nondairy milk
1 teaspoon vanilla extract
1/3 cup nondairy dark chocolate morsels

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.

Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.

Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)