Gluten free Bean and Date Brownies

1 can (425 g) kidney beans, drained and rinsed very very very very well!!!

1 heaped tbsp ground espresso coffee powder / or instant coffee powder granules

3 large eggs

½ cup (100 g) chocolate slab, cut into chips (or milk discs)

¾ cup date puree* (see bottom for recipe)

½ tsp baking powder

½ cup cocoa powder

2 tsp vanilla essence (or 1 tsp vanilla extract)

3 tbsp cherry flavored yoghurt (or any other yoghurt – natural is fine too)

½ cup salted peanuts, chopped coarsely (or any other nuts – or leave out)

 

Date puree:

1 cup pitted dates

½ cup hot water

Blend the dates and hot water till they form a smooth paste.  (this date puree can be used in baked recipes instead of sugar. )

 

Preheat oven to 180 oC.  Line square baking pan with baking paper. In food processor, mix the black beans with metal blade till very smooth.   Add eggs, yoghurt, baking powder, cocoa powder, coffee granules, vanilla & date puree.  Process till nicely blended.  Add the peanuts / nuts and pulse 5 times.  Pour the mixture evenly into the prepared baking pan.  Sprinkle with chocolate chips. 

Bake for 25 minutes – test if test skewer comes out clean. Otherwise bake longer.

Keep in tray for 10 minutes, cut and carefully remove.  Place on wire rack and let cool completely before serving. 

Recipe and photo:  Alma Pretorius 

You can easily freeze this.

 

Baby Marrow (Zucchini / Gourgette) Lasagna - no pasta sheets

This is a suggestion, not a recipe as such

 

White / cheese sauce

Lasagna filling

Baby marrows (use potato peeler down length of marrows to ‘cut’ strips)

Grated cheese

Preheat oven to 180 oC.  In your oven dish, start with layer of white/cheese sauce.  Place RAW marrow strips on the sauce, slightly overlapping each other.  Spoon your lasagna mixture on top.  Repeat layers.  Sprinkle on cheese.  Bake for 30 – 35 minutes

 

Oats ‘risotto’ with spinach and cabbage

½ cup quick cooking (Jungle) oats, raw (seriously, any type of oats)

1 cup boiling water

2 tsp beef/veg/chicken stock powder (or other spices)

2 handfuls fresh baby spinach leaves

2 handfuls finely sliced cabbage

 

In small bowl, mix the raw oats, boiling water and stock powder. In pan on stove, stir-fry the spinach and cabbage in bit of oil. Lower the heat of the stove, add in the oats mixture, put lid on and steam ON VERY LOW for a few minutes. (Or you can steam the oat mixture in your microwave for 1-2 minutes on High - add your veggies and steam for another minute.)

Recipe and photo: Alma Pretorius

OATS FLOUR PIZZA CRUST

Makes a 15 cm pizza (double quantities for bigger)

1 cup raw quick cook oats
2 tablespoons olive oil
1/2 cup milk
Salt & spices for pizza (oregano / mixed herbs)

Preheat oven to 220 oC. In a processor, blitz the oats till it’s a flour. Add rest of ingredients and mix. On a baking sheet (or wherever you bake your pizza on) drizzle olive oil. Carefully smooth out the mixture to a crust – not too thick, not too thin. Bake for 15 minutes.

Remove from oven, add your pasta sauce and toppings and bake for another 10 minutes.
Recipe and photo: Alma Pretorius

 

 

OATS, CORN AND CHEESE MUFFINS

Makes 6 big muffins

1 cup quick cooking oats
1/2 cup milk
1/4 cup oil
1 teaspoon baking powder
2 large eggs
1 cup grated Cheddar cheese
1 cup tinned kernel corn (drained from the liquid)
Salt, pepper
1 tablespoon spices

Preheat oven to 200 oC. Spray 6 muffin pan. Mix all together, spoon into pan and bake for 20 minutes. Lovely snack – perfect for lunchboxes.
Recipe and photo: Alma Pretorius

 

PEANUT BUTTER HOT CROSS BUN COOKIES

Makes 20 (depending on size)

 

1 cup peanut butter

1 large egg

1/2 cup white sugar

1 teaspoon cinnamon powder

1/2 teaspoon mixed spices

Melted white chocolate

 

Preheat oven to 170 oC.  Prepare baking sheet.  Mix all the ingredients EXCEPT THE WHITE CHOCOLATE!  Form balls and place on baking sheet.  Lightly press down WITH FINGER (not fork).  Bake for 12 minutes.  Let cool on sheet.  Drizzle the melted white chocolate in a cross on top of each cookie.

Recipe and photo:  Alma Pretorius 

 

Double peanut and chocolate cookies - gluten free

Makes about 20, depending on size

 

1/2 cup smooth peanut butter

1/2 cup roasted and salted peanuts

55 g Nutella (or other Hazelnut Chocolate spread)

1 large egg white

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls and place on baking sheet.  Gently press down with a fork and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

 

Peanut butter and fruitcake mix cookies - gluten free

Gluten-free

Makes 20, depending on size

 

1 cup peanut butter

1 cup dried fruit mix

1 large egg

 

Preheat oven to 180 oC.  Spray baking sheet.  Mix everything together. Drop teaspoon-size dough balls on sheet, press lightly with fork.  Bake for 10 minutes.  Let cool. 

Note:  It’s not sweet, so you can add some sugar if you want it sweeter.

Recipe and photo:  Alma Pretorius