Tag: gluten-free

Quinoa Buckwheat Granola (gluten-free)

Breakfast is the most important meal of the day! Naturally, it should be celebrated and consumed with a lot of time and without any stress at all. Don’t you think it is important to start relaxed into the day? Won’t the rest of the day be better as well? As work and everything else is already stressful enough, let’s create 15 minutes of peace to enjoy my Quinoa Buckwheat Granola and start into the day – the right way. 

My Quinoa Buckwheat Granola is one of my everyday breakfasts as it’s east to prepare, very satisfying & nutritious. Therefore, it’s suitable for those days, when you don’t have the time to make scrambled eggs, porridge or pancakes, but you still want something great for breakfast. Something, that’ll leave you satisfied, happy & motivates you for the entire day.

Quinoa Buckwheat Granola

The preparation of my Quinoa Buckwheat Granola itself is also easy & can fit everyones needs. Furthermore, it is very easy to adapt to the ingredients you’ve already got at home. In conclusion, there’s no need to go shopping only to make Granola.

Quinoa Buckwheat Granola

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian, wholefood
Servings: 20 servings

Ingredients

  • 100 g buckwheat groats
  • 150 g quinoa (raw)
  • 150 g rolled oats or other flakes, such as millet flakes
  • 100 g pumpkin seeds
  • 75 g sunflower seeds
  • 50 g chia seeds
  • 100 g mixed nuts (roughly chopped)
  • 75 g coconut chips
  • 100 ml maple syrup or date / agave syrup
  • 75 ml coconut oil
  • 1 tbsp cinnamon
  • 100 g raisins or mix cranberries & raisins
  • 50 g dried apricots (finely chopped)

Instructions

  • First, rinse the quinoa well until the water runs clear. Next, place the quinoa and 300 ml water into a pot and bring to a boil. Once boiling, bring the heat down and let it simmer for around 12 minutes with the lid on. If there's still a lot of water left after 12 minutes, take the lid off and leave on heat until no water is remaining. We want a well-cooked, but fluffy quinoa. Therefore, please refrain from stirring the quinoa too much while cooking. Once done, transfer it to a mixing bowl and let it cool.
  • Next, set a pot with the oil, syrup & cinnaom on low heat. While this slowly heats up, you can add your buckwheat groats, oats, seeds, nuts & coconut chips to the quinoa. Pour in the oil & sirup mixture, combine well and let it soak for about 10 minutes. 
  • Finally, add the mixture to a baking sheet, laid out with parchment paper. I usually spread it around 1 cm thick, but it depends on the size of your baking tray. (If you have enough Granola for more than 1 tray, but not enough for 2, I'd add it all together.)
  • Bake the granola at 160 degrees for 20 minutes. Sir it and bake for another 20 minutes. If it's getting too dark, simply turn down the heat to 140 degrees. (Remember to increase your baking time, if you have more granola on 1 baking tray. You can probably add another 10-15 minutes, giving it another stir after the second 20 minutes.) 
  • Take it out, add the dried fruits and leave it to cool completely. Store it in an airtight container for 4 to 6 weeks. 
    Enjoy with loads of fresh berries & nut milk or some yoghurt. 

A little ingredient recommendation

With time, I tried many different brands & I am set on some favourites now. Please find some recommendations below (affiliate advertising):

If you have any other favourites, let me know in the comments below! 🙂

I don’t know about you, but I am certainly hungry now!

As always, if you try out my recipe, I’d love to see your version of it!!

 

Happy Cooking,

Carolin 💕

 

P.S.

For more breakfast recipes check out my glutenfree porridge.

 

Mediterranean Pasta & Rocket Salad (gluten-free)

Another summer day, another salad – My Mediterranean Pasta & Rocket Salad.

Trust me, once you ate it, you won’t be able to survive the summer without it. It’s perfect as a side dish for a barbecue with friends & family or as a main dish on it’s own. Delicious warm as well as right from the fridge, should you wanna make it ahead of time.

Dried tomato, olives & rocket make the perfect combination for a mediterranean flavour. Raw courgette, one of my favourite salad ingredients, also finds a place in this salad and delivers important nutrients. 

Delicious Pasta & Rocket Salad

Which pasta do I use? And why? Well, I usually use Farfalle or Fusilli for pasta salad. Their unique shape makes it easier for the oil, spices & flavours to stick to every single piece, so the overall taste is usually way better balanced.

I can especially recommend the pasta from Schaer and Barilla is also a great choice. You can order them here & save some money.

Schär Pasta Fusilli

Barilla Fusilli gluten free

If you want a healthier option, try red lentil (or other vegetable) pasta. Just make sure to undercook them slightly, as they will become a little bit softer after being cooked.

Red Lentil Pasta Barilla

Mediterranean Pasta & Rocket Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: glutenfree
Keyword: glutenfree, vegan, vegetarian, wholefood
Servings: 2 servings

Ingredients

  • 250 g short glutenfree pasta (e.g. Penne)
  • 1 small courgette
  • 1/2 packet rocket salad
  • 2 spring onions alternatively 1 shallot
  • 1/2 glass sundried tomatoes in olive oil
  • 1/2 can olives without stones (green or black)
  • 2 tbsp olive oil + some of the oil from the dried tomatoes
  • salt & pepper
  • 3 tbsp pine nuts
  • 1/2 Feta Cheese (if not vegan)

Instructions

  • Start with cooking the pasta. Use 1 litre of water & 1 heaped teaspoon of salt per 100g of pasta. Add the pasta once the water is boiling and cook the pasta without the lid. It should take roughly 8 minutes, but check on the package. Don't overcook the pasta, they should be perfectly al dente for the salad. Once fully cooked, pour into a colander, add to a salad bowl and mix with the of olive oil.
  • While the pasta is cooling down, cut the courgette into small pieces and add to the bowl. Make sure to take out the watery bit in the middle of the courgette, otherwise the salad will later become watery. Cut the spring onions and olives into rings and the tomatoes into small pieces.
  • Add everything to the bowl, season with salt, pepper & a little of the tomatoe oil. Lastly, add the rocket (wash if not washed) & pine nuts, mix everything & enjoy.
  • For non-vegans, you might add some feta-cheese or goats-cheese. Foe vegans, some vegan feta could be a great addition. You can also roast the pine nuts, for some extra flavour.

I don’t know about you, but only writing this and adding all these pictures, I got really hungry. So I’m gonna eat a bowl of this delicious salad now. I hope you like the recipe as much as I do. If you do & if you make it, I’d love to hear about it and see a picture. Should you have any questions, just add a comment below! 🙂

Happy cooking,

Carolin

P.s. If you want any more salad recipes check out the below:

Quinoa Salad 

Endive Salad

Quick & Easy Endive Salad (gluten-free)

Yayyyyy, it’s summer, so naturally there’s another salad for my collection – one of my favourites: my quick & easy Endive Salad (gluten-free) with radish & avo. Also, salads are usually gluten-free, I mean unless you add croutons or similar. So it really is a no-brainer, to eat salad when you’re living gluten-free.

During summer, I eat salad almost every day – it’s light & fresh, fighting the summer heat. There’s one little downside to eating that much salad though – I have to invent new salads allllll the time, as I get bored of salad way to easy.

gluten-free salad in a bowl
Gluten-free Endive Salad with Radish & Avocado

Quick & Easy Endive Salad (gluten-free)

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: glutenfree
Keyword: glutenfree, vegan, vegetarian
Servings: 4 servings

Ingredients

Salad

  • 4 endive salads
  • 10 radishes
  • 1 avocado
  • 1/2 feta cheese
  • 2 tbsp sunflower seeds

Salad Dressing

  • 1 tsp mustard
  • 6 tbsp olive oil
  • 1/2 lemon (juice)
  • 1 tbsp balsamico vinagre
  • salt & pepper

Instructions

  • Take the endives and cut small rings (about 1 cm), starting at the top of the salad. Once you reach the bottom, make sure to take out the stalk, as it's quite bitter & hard. Wash the salad & place into a salad bowl.
  • Next, slice the radish rather thin and also add to the salad bowl. Cut the avocado into little squares (roughly 1cmx1cm) and add to the bowl as well.
  • Last, but not least, cut the feta cheese into squares as well and place them into the salad bowl. If you're vegan, simply leave the feta cheese or use any "fresh-tasting" vegan cheese you can find instead. Add the sunflower seeds on top of everything.
  • For the dressing, take a small jar and add mustard, salt, pepper, olive oil, lemon & balsamico vinagre. Close the jar & shake. Once you're happy with the consistency & taste simply pour over the salad. Mix well, serve & enjoy.
Gluten-free Endive Salad with Radish & Avocado

The dressing I use is my standard dressing, so you’ll find it in most of my recipes. If you eat a lot of salad during the week, you can make a bigger portion and store it in the jar in your fridge for a week or so.

Let me know, if you like my quick & easy endive salad (gluten-free) with radish & avo. As always, I’m happy to see your versions of my recipe.

 

Gluten-free Endive Salad with Radish & Avocado

P.S. Looking for more salad recipes?

Try my Quinoa Salad 

Happy cooking & until next week, Carolin. 🙂

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