AVOCADO BASED DESSERTS!!! 牛油果甜品

AVOCADO BASED DESSERTS
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free
Inspired by Liz Bygrave’s delicious avocado and lime mousse in last month’s Foods Matter, I have been experimenting with some other desserts. The following two are jolly tasty – although I have to admit that they are not quite as mind-bendingly delicious as her original! However, maybe they will inspire you to do some more experimentation of your own – or maybe just to book up for one of her classes!

AVOCADO WITH PINEAPPPPLE
Ingredients -
3 ripe avocados, peeled and stoned
5 thick slices fresh pineapple
grated rind and juice of 3 limes
3 tbsp agave syrup
seeds from 1/2 fresh pomegranate or 2 tbsp redcurrants

Instructions -
Put all the ingredients except the pomegranate seeds or red currants into a liquidiser or food processor and whizz until you have a smooth mousse.
Stir in the seeds or redcurrants and transfer into glasses to serve.

SERVES 6 – PER PORTION
186cals – 1.7g protein
15g total fat – 3g sat / 9g mono / 1g poly
12.4g carbohydrate of which 11.4g sugar
3.5g fibre – trace sodium / trace salt
19mg calcium
GOOD SOURCE OF: Vitamins B1 & C

CHOCOLATE AVOCADO POTS
Ingredients -
150g 85% dark dairy-free chocolate
3 ripe avocados, peeled and stoned
8 pieces stem ginger, chopped
4 tbsp brandy
1 tbsp agave syrup
extra grated chocolate or raspberries to decorate

Instructions-
Melt the chocolate in a microwave or over hot water and
allow to cool. Put the avocado, stem ginger, chocolate ,
brandy and agave in a food processor or liquidiser and
purée. Spoon into glasses and decorate with extra chocolate
or raspberries.

SERVES 6 – PER PORTION
317cals – 2.7g protein
22g total fat – 7g sat / 11g mono / 2g poly
24g carbohydrate of which 22g sugar
3g fibre – trace sodium / trace salt
17mg calcium
GOOD SOURCE OF: Vitamins B6 & copper

BACON AND CELERY CASSEROLE WITH MUNG BEANS 煙肉西芹綠豆煲

BACON AND CELERY CASSEROLE WITH MUNG BEANS

BACON AND CELERY CASSEROLE WITH MUNG BEANS Wheat, gluten, corn, soya, onion, dairy, egg & nut free A great casserole. If you want to make it vegetarian, substitute 200g smoked
200g mung beans, soaked for 3-4 hours 3 tbsp olive oil 1 head celery, sliced fairly thickly 2 green peppers, de-seeded and sliced 3 heaped tsp mixed herbs 200g smoked back bacon, cut in large dice Source : www.foodsmatter.com

1 litre gluten and wheat-free vegetable stock 400g

tin butter beans sea salt and freshly ground black

pepper.

1 large handful of fresh flat (if possible) parsley

Drain and rinse the soaked mung beans.

In a flame-proof casserole dish heat the oil and add

the celery, green peppers, herbs and bacon.

Fry briskly, but do not burn, for 8–10 minutes or until

the celery is starting to soften.

Add the mung beans and the stock, bring to the boil and

simmer for 20–30 minutes or until the mung beans are

soft to the bite.

Add the butter beans and season to taste.

Roughly chop the parsley and add just before you serve

the dish so that it remains virtually uncooked.

SERVES 6 – PER PORTION

275cals – 18g protein

12g total fat – 3g sat / 6g mono / 1.6g poly

26g carbohydrate of which 4g sugar

8g fibre – 847mg sodium / 2.1g salt

51mg calcium

GOOD SOURCE OF: Vitamin B1, B6 & B12

Gluten free Kinnikinnick pizza mix ~ 加拿大不含穀膠薄餅粉

這一次是為大家介紹 Kinnikinnick pizza crust mix 的製作過程

首先準備3/4杯暖水,加入糖混合至糖完全溶解,再加入酵母

Add 0.75cup warm water. Add in sugar & dissolve. Add yeast.

用保鮮紙蓋上(要留丁點氣孔),等大約5-7分鐘,看到酵母起泡泡就代表準備好了。

Put a layer of film (loosely). Wait 5-7 minutes until the yeast solution bubbles.

之後準備1/4杯油(葵花籽油佳),兩隻雞蛋,慢慢用篩把pizza mix加下去每一次下2.5杯粉。

Mix 0.25cup sunflower oil & two eggs. Slowly add sieved pizza mix, 2.5cups at a time.

下粉後慢慢搞動混合

Mix well.

完全混合後先在要猜粉的手加上一些乾的米粉 (organic rice flour)
(其實其他種的粉也可以,但米粉味道較中性)。

Rub hands with rice flour.

重覆的用手腕壓下去再拉回來對摺(用意把空氣留在粉團內),不時加入"粉"可以方便你控制粉團的濕潤程度
到了最後把粉猜成一團,再用保鮮紙輕輕的蓋上,這時候你可以順道預熱焗爐

Knead dough repeatedly, folding in air. Add flour from time to time for the right consistency.

Preheat oven at 190C

等大約10-15分鐘粉團就會發大一倍左右的了

Put a layer of film. Wait 10-15 minutes until it doubles in size.

現在可以把粉麵分開去做餅底了,我是分成一半去做(其實分成4份效果會更佳)
再把你預定的份量放到焗盆上輕輕的壓平(太大力餅底會變得"實"的)
再把邊微微的摺起來,這樣焗好後再放上材料就不怕材料會流出去

Divide the dough into two to four portions.

Press the dough down the pan lightly. Allow thicker dough on the edge.

把餅底放入焗爐中,用190度攝氏焗大約10-15分(視乎你的餅的大小)
(我只用底火焗)

Bake 10-15 minutes at 190C.

這個時間我們可以準備薄餅上的材料了
我的材料如下,4個蕃茄,1個洋蔥,免治豬肉(用糖,鹽先處理)
4個蕃茄及洋蔥一半切碎一半切片

Add fillings: 4 tomatoes (half sliced, half diced), 1 onion (half sliced, half diced), minced pork (marinated with sugar and salt).

開火爐先預熱加入小量的油,油熱後加入碎蕃茄

開大火等蕃茄開放流出蕃茄油時加入洋蔥碎

等洋蔥碎開始變色就加入豬肉碎及香草,炒香

Add tomatoes to a heated pan for 3-5 minutes. Add onion and fry till soft.

Add pork and organic oregano

餅底焗好後先等大約4-5分鐘冷卻,再把材料放上餅底

Allow the pizza crust to cool down for 4-5 minutes before adding fillings to it.

同樣是用190度攝氏焗大約10-12分鐘

Bake again for 10-12 minutes. Done!

出爐後就有美味的薄餅可以吃了

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如果怕Gluten free的mix本身的味道"淡" ,可以在粉團上加入適合份量的香草
由於我這一次是以蕃茄為主的材料,所以我選用了牛至葉
這個薄餅的製作不算困難,只要有焗爐在家中一樣可以輕鬆做到~~~!

甜品-Gluten free 紅豆糕 Dessert - Adzuki bean pudding

這一次是利用gluten free的"寒天"做成的紅豆糕

首先把紅豆用水浸一晚，用慢火將紅豆煲焾。

To make organic vegan adzuki bean pudding, first of all soak the organic adzuki beans overnight.

Cook beans slowly till they are soft.

先將4湯匙寒天混和少許暖水，待溶化後倒進紅豆湯中。

Dissolve 4 tablespoons of agar agar in a little warm water. Pour into the adzuki bean soup.

混合後倒進器皿中等待紅豆湯冷卻。

Pour into a container and wait till the solution cools down.

冷卻後放進雪櫃中後，凝固後倒上椰奶即可食用。

Chill in the fridge till it sets. Add coconut milk to serve.