Tag: Gluten free

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Savoury Inarizushi with flavoured salt

Legend has it that Inari, the Japanese Shinto god of harvests, uses foxes as his messengers. It is believed that these messenger foxes enjoy eating fried tofu skin, which gave birth to the popular snack inarizushi (fried tofu pockets stuffed with rice).

Often used as an offering at the altar of Inari shrines, the shape of inarizushi is either rectangular (eastern Japan) to represent rice bags offered at Inari shrines, or triangular (western Japan) to represent a fox’s ear.

With flavoured salts, you can put a fun spin while adding some colour to the traditional inari!

What you’ll need

(4 servings)

For Sushi Rice:

  • 2 1/2 cups short-grain rice
  • 560ml water
  • 2-inches konbu kelp
  • 2 tbsps white sesame seeds
  • 5 tbsps rice vinegar
  • 2 tbsps sugar
  • 1/2 tsp flavoured salt of your preference (e.g. for matcha salt, use 1 part matcha powder to 3 parts salt)

For Inari pockets:

  • 10 fried tofu puffs (aburaage)
  • 4 tbsps soy sauce
  • 4 tbsps sugar
  • 2 tbsps mirin
  • 1 cup water

How to make it

Sushi Rice:

  1. Wash the rice and drain in a sieve for 30 minutes
  2. Place the drained rice, water and konbu kelp in a pot or rice cooker, and cook the rice.
  3. Heat the vinegar briefly then combine with sugar and salt.
  4. Place cooked rice in a large bowl and spread. Pour seasoning over rice and mix in gently or thoroughly, while fanning the rice to evaporate excess moisture. Sprinkle sesame seeds over rice and set aside to cool.

Inari Pockets:

  1. Immerse fried tofu puffs (aburaage) in boiling water, drain and squeeze out excess water.
  2. Cut them into two width wise and open up the middle so they become pockets.
  3. Combine soy sauce, sugar, mirin and water in a saucepan, and simmer over medium-low heat for 10 minutes or until the liquid disappears. Set aside to cool.
  4. When the rice is cool, shape into balls and stuff into inari pockets.
  5. Serve with Japanese pickles. Itadakimasu!

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Arrepiados (Almond Biscuits)

Arrepiados” (translated into English as “creepy”, “horrified” or “goosebumps”) are said to have originated when nuns were getting ready to welcome a group of distinguished gentlemen. In the bustle of the kitchen, where they were peeling almonds to make some cookies, a sister remarked, “Do not forget that the Clarissass (nuns of the Monastery of Santa Clara) make very good cakes!” But she was swiftly responded to with “Do not worry! Our sweets are so good that the gentlemen will be arrepiados!”

These soft gluten-free almond biscuits only require 5 ingredients and are a perfect complement too coffee. The best part? They only take 10 minutes to prep and another 10 minutes to bake, and are so superdelicious!

What you’ll need

(Makes about 15 biscuits)

  • 250g ground almonds
  • 90g light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 eggs, beaten
  • grated zest of 1 lemon

How to make it

  1. Preheat the oven to 180 deg C/350 deg F.
  2. Mix all the ingredients until a stiff paste is formed
  3. Shape into little balls, then flatten on a baking sheet.
  4. Bake for about 10-15 minutes, until golden brown
  5. Leave to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool immediately.
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Guatemalan-Spiced Cacao Drink

A light alternative to iced/hot chocolate, this version of a traditional Guatemalan drink is light, aromatic and vegan. Made using raw cacao nibs, a highly nutritious superfood made from unsweetened and unroasted crushed cocoa beans, this healthy drink is exceptionally rich in antioxidants and minerals that help reduce inflammation.  It’s delicious, served cold or warm.

Fun fact: Considered the birthplace of chocolate, Guatemala and the cacao bean have a long history. More than 40% of the population of Guatemala is of Mayan descent, and the Maya deemed it ‘the food of the gods’.Both the cacao and beverage were used in a variety of religious rituals honouring the Mayan gods, and the Maya even had a god of cacao! Even until today, cacao is still traditionally served as a drink in Guatemala rather than eaten.

What you’ll need

(Serves 2)

  • 45g cacao nibs
  • 4 cloves
  • 1 cinnamon stick
  • 10 black peppercorns
  • 30g muscovado sugar (if you prefer less sweet) or 50g (if you like very sweet)
  • 500ml water
  1. How to make it
  2. Heat a small skillet over medium heat, then dry fry cocoa nibs for a few seconds until fragrant. Transfer to a bowl.
  3. Add the cloves, cinnamon and black peppercorns and toast lightly for a few seconds until fragrant. Remove from the pan, let cool slightly then grind to a fine powder in either a spice grinder (or coffee grinder).
  4. Add the cacao nibs and grind the mixture to a fine powder. You will do this in 2-3 batches.
  5. Heat 500ml water in a small saucepan over high heat, add sugar and stir to dissolve. Bring to the boil, then reduce the heat and add the cacao/spice mixture.
  6. Whisk vigorously to combine, then strain before drinking if you prefer a smoother texture.
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Black Glutinous Rice Dessert – 3 Ways

Black glutinous rice, also known as black sticky rice, is the unpolished, whole grain of traditional sticky white rice. Despite its name, the colour of the rice is a deep, dark purple.

It has a nutty, chewy texture and has a natural sweetness. Unlike common white rice varieties, black rice is unprocessed, and healthier with more nutritional benefits. Its fibre-rich bran aids digestion, and it’s got more antioxidants and vitamin E compared to a similar amount of blueberries. Its deep purple hue contains anthocyanins, a powerful agent in fighting cancer and heart disease.

Usually enjoyed as a sweetened dish served with coconut milk in Southeast Asia, black glutinous rice commonly exists in the form of Bubur Pulut Hitam (black glutinous rice porridge) in Indonesia, Malaysia and Singapore, and Khao Neow Dam (black sticky rice) in Thailand.

Using a basic Bubur Pulut Hitam recipe there are 3 different ways you can enjoy this healthy, gluten-free and no-bake dessert — warm, chilled as a wonderful chia seed pudding or frozen as popsicles.

Dessert 1: Bubur Pulut Hitam (Black Glutinous Rice Porridge)

What you’ll need

(Serves 2-4)

  • 1 cup (180g) black glutinous rice
  • 5 cups water
  • 1 small block palm sugar (can be substituted with 90g brown sugar)
  • 4 pandan leaves, tied into knots
  • ¾ cup coconut milk
  • ¼ teaspoon salt

How to make it

  1. Soak and wash the black glutinous rice thoroughly until the water runs clear. If possible, cover in water and soak overnight.
  2. Add the pandan leaves and water. Bring to a boil.
  3. Boil covered for 40 minutes over medium heat.
  4. Meanwhile, melt palm sugar over low heat. Add the palm sugar into the porridge and mix well.
  5. Turn the heat down to medium-low and boil for another 10 to 15 minutes.
  6. Add the salt, stir and let the mixture come to a simmer. Turn off the heat.
  7. Drizzle coconut cream when serving. Serve warm or cold.

Dessert 2: Black Glutinous Rice Chia Seed Pudding

What you’ll need

  • Black glutinous rice porridge (recipe #1, as above)
  • 1/2 cup coconut milk
  • Chia seeds
  • Granola
  • Yoghurt

How to make it

  1. Blitz porridge in blender with coconut milk
  2. Pour into small glasses and add 1 tablespoon of chia seeds per glass
  3. Chill mixture for at least 20 minutes, then top with granola and yoghurt, while serving.

Dessert 3: Black Glutinous Rice Popsicles

What you’ll need

  • Black glutinous rice porridge (recipe #1, as above)
  • 1/2 cup coconut milk

How to make it

  1. Biitz porridge in blender with coconut milk
  2. Pour into popsicle molds and freeze overnight.
  3. Enjoy!

Notes:

  • Wash and rinse the rice thoroughly before washing
  • Palm sugar gives the dessert a fragrant, aromatic taste, but can be replaced with brown sugar as a subsititute
  • The coconut milk adds a creamy texture to the dessert and the amount can be varied, according to personal preference.
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Chokladbollar

Swedish Chocolate Balls

It’s fika time! In Sweden the fika tradition is synonymous with taking a coffee break and having a snack with it. Even though they are commonly served in Swedish cafes, many Swedish families make Chokladbollar at home, because they are really easy to make. In fact, this is one of the first desserts Swedish children learn to bake during their childhood! This is a perfect no-bake gluten-free dessert, and you won’t be able to stop at one!

What you’ll need

  • 1 cup rolled oats, ground into a coarse meal
  • 1/2 cup unsalted butter (113 grams), softened
  • 40g granulated sugar
  • 3 tablespoons good quality cocoa powder
  • Optional: 1 teaspoon coffee powder
  • a pinch of salt
  • 1/4 cup dessicated coconut
  • 1/4 cup ground pistachios

How to make it

  1. Cream butter and sugar, then add cocoa powder and vanilla and cream until well blended.
  2. Stir in oats and salt
  3. Roll the mixture into small balls – about 1 tablespoon if you’d like them larger, about 1 tsp if you’d like them smaller.
  4. Roll half the balls in the dessicated coconut, and half the balls in the pistachio until fully coated
  5. Refrigerate for at least an hour, or freeze for 30 minutes before serving.
  6. Store in an airtight container. They will last in the fridge for a week or longer if kept in the freezer.

Notes:

  • Most Swedish recipes will call for coffee to be added, but this can be left out if you would like to make them more child-friendly
  • Get creative – add fillings like chocolate chips, caramel or coat the chocolate balls in rainbow sprinkles…!

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Jatjuk – Korean Pine Nut Porridge

Korean Jatjuk Pine Nut Porridge

Looking for vegan, gluten and dairy-free ideas? Try the Jatjuk, a delicious and nutritious Korean pine nut porridge. Jatjuk has immunity boosting and skin rejuvanating properties, making it a nutritious meal for all ages. This healthy delicacy was once enjoyed by Korean royalty, from as early as the 16th century.

What you’ll need

  • 1/2 cup pinenuts (4oz/125g)
  • 5 cups water (1.25 litres)
  • 1 cup (8oz/250g) short-grained rice, soaked for at least 30 minutes, drained
  • Salt to taste (optional)

How to make it

  1. (Optional) Dry roast the pine nuts on a pan, leave to cool.
  2. Place pine nuts in blender with 1 cup of water and blend well to combine.
  3. Rinse blender container well.
  4. Place rice with 1 cup of water and blend to a coarse paste.
  5. Transfer to non-stick saucepan, add remaining water and cook, stirring occasionally, over medium heat, for 15 minutes.
  6. Remove any lumps in the pot by whisking.
  7. Reduce the heat to low, add blended pine nuts and simmer for a further 15 minutes.
  8. Add salt to taste.

Notes:

  1. Dry roasting the nuts before blending them will enhance the nutty aroma of the porridge.
  2. If you prefer a smoother consistency, sieve the blended rice and pine nuts before cooking.