5-Ingredient Gluten-Free Bread

QUINOA BREAD - makes enough for 1x bread pan

120g quinoa, soaked overnight

100g chia seeds, soaked in 200mls water over night

40ml olive oil

juice of 1 lemon (about ¼ cup)

1tsp baking powder

Soak quinoa and chia seeds separately overnight. Cover quinoa with enough water to be completely covered and leave both in the fridge overnight.

In the morning, preheat oven to 180C.

Drain the quinoa.

Pour olive oil and lemon juice into blender.

Add ½ the drained to the blender with other ingredients and blend until almost smooth.

Add chia seeds, baking powder and blend again until almost smooth.

Stir in remaining quinoa and pour mixture into a grease-proof paper lined pan.

Optional: Sprinkle mixed seeds on top and place in oven for 60-80 minutes.

This bread is great for toasting!

STRAWBERRY COCONUT MANDALA CHEESECAKE

BASE INGREDIENTS
108g Almonds
75g Coconut flour
108g soaked dates
3 tbsp coconut oil
3 tbsp cashew butter
½ tsp vanilla
pinch sea salt
6 drops Medicine Flower Orange Extract

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS
108 mls maple syrup
250 mls coconut milk (chilled)
100 mls coconut oil
2 tbsp fresh lemon juice
375g cashews, soaked and drained
450g strawberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with fresh berries and enjoy!

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CHIA PORRIDGE

I LOVE this recipe. Chia pudding is a delight but can often feel sloppy or like it didn’t quite hit the spot. Have you ever tried chia gently heated so that it’s more like porridge? Delicious, comfort food, filling but doesn’t cause bloating!

RECIPE

INGREDIENTS

Makes enough servings for the whole family, or store it in the fridge for the week days before work.

¼ cup chia seeds

½ tin coconut milk

2-3 cups water

½ tsp matcha powder, maca or lucuma

smashed raspberries/strawberries

1 tbsp honey or maple syrup

Optional: desiccated coconut or coconut flakes

METHOD

1. Soak chia in coconut milk and ½ cup water for 15 minutes in pan, then add flavourings.

2. Gently stir over heat until warmed through, no need to boil. Add extra water to desired consistency.

3. Sprinkle with granola, rose petals, coconut, berries, as you wish!

FLAX CRACKERS (for the people with extra juice pulp at home!)

COURGETTE + PARSNIP CRACKERS

¼ cup flaxseeds, ground

2 courgettes (pulp)

1 parsnip (pulp) / juice pulp of 2 courgettes / juice pulp of 1 parsnip

sea salt

garlic powder

olive oil

1 tbsp Apple Cider Vinegar

1 cup pumpkin seeds, soaked overnight

Whizz everything except pumpkin seeds in a food processor until smooth. Add pumpkin seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

CARROT SWEET POTATO + CORIANDER CRACKERS

¼ cup flaxseeds, ground

1 sweet potato (pulp)

2 carrots (pulp) / juice pulp of 2 carrots / juice pulp of 1 sweet potato

sea salt

chilli flakes

coriander

olive oil

2 tbsp Apple Cider Vinegar

1 cup sesame seeds, soaked overnight

turmeric

ground black pepper

Whizz everything up in a food processor, spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

BEETROOT CRACKERS

¼ cup flaxseeds, ground

2 cups beetroot pulp

sea salt

chilli flakes

garlic powder

1tsp garam masala

olive oil

1 tbsp Apple Cider Vinegar

1 cup sunflower seeds, soaked overnight (optional) or ¼ cup ground almonds

Whizz everything except sunflower seeds in a food processor until smooth. Add seeds and pulse until well combined but still crunchy. Spread onto lined baking sheet and dehydrate or bake on 200C for 20 minutes, turning & scoring half way through.

FISH CURRY

Fish tonight? Don't worry too much if you don't have every spice ingredient at home- just get creative and create a flavour you enjoy. Vegan? Don't use fish and add more veggies #genius 

For more recipes like this you can follow me on Instagram @victoriaadams

RECIPE

2 tsp garam masala

1 tsp turmeric

½ tsp smoked paprika

½ tsp cumin

250g white fish fillet, cut into bite-sized chunks

1 onion, finely sliced

2 garlic cloves, finely sliced

thumb-sized piece ginger, finely chopped or grated

400g can coconut milk

200g fresh tomatoes, halved or quartered

100g broccoli

2 cubes homemade fish stock (optional)

fresh coriander to serve

Optional extra: green beans, sweet potato, fresh peas, spinach

Combine spices in a small bowl. Coat fish with half the spice mixture and season with salt and pepper. Set aside.

In a medium lidded frying pan on a low heat, sweat onions, ginger and garlic until translucent. Add water or oil if necessary to prevent drying/burning.

Add the remaining spices and cook gently for 1 minute or until fragrant and slightly dry.

Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the fish.

Take the lid off and add broccoli and tomatoes.

Remove from the heat when vegetables are soft and stir in fresh coriander.

Season to taste and serve with basmati rice or cauliflower rice, if you like.