recipe – Food Compass https://foodcompass.co.nz Gluten Free Baking Flours For Stores, Cafes & The Home Sun, 26 Mar 2017 17:36:15 +0000 en-US hourly 1 Fisherman’s Eggs Recipe https://foodcompass.co.nz/fishermans-eggs-recipe-nz/ Tue, 19 May 2015 04:52:52 +0000 https://foodcompass.co.nz/?p=5160 Fisherman’s Eggs Serves 2 Sardines are an incredibly healthy food with very high levels of Omega-3, higher than salmon or tuna. They also are a great natural source of Vitamin D. This recipe is an easy and tasty way to include them into your diet. It makes a hearty winter breakfast, and you can add […]

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Fisherman’s Eggs

Serves 2

Sardines are an incredibly healthy food with very high levels of Omega-3, higher than salmon or tuna. They also are a great natural source of Vitamin D.

This recipe is an easy and tasty way to include them into your diet. It makes a hearty winter breakfast, and you can add whatever vegetables you have on hand. Try adding left-over potatoes, or even a handful of mushrooms.

Fisherman’s Eggs Ingredients

Tin of sardines
4 eggs
2 shallots
2 cloves of garlic
1 tomato
handful of spinach
parsley
hot sauce

Place a dish in the cold oven and preheat both the dish, and the oven to 180 degrees.

Chop the vegetables and parsley.

Remove hot dish from the oven and carefully grease.

Add the shallot, garlic, tomato and parsley to the hot dish. Place back in the oven and bake till the shallots have softened. About 5 minutes.

Drain the sardines and mash with a fork. Add the sardines and spinach to the dish and mix into the shallots and garlic. Carefully crack the eggs over the top of the fish and vegetables.

Return to oven and bake till the egg whites are set. Approx 7 minutes.

Drizzle with hot sauce and enjoy.

Paleo ✓ Refined Sugar Free ✓
Gluten Free ✓ Nut Free ✓
Soy Free ✓ Dairy Free ✓
Low FODMAP ✓ (omit onion & garlic)

Egg Free X Vegan X Raw X Vegetarian X

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Persimmon & Zucchini Raw Salad Recipe with Lime Coriander Dressing https://foodcompass.co.nz/raw-salad-recipe-nz/ Mon, 04 May 2015 19:46:35 +0000 https://foodcompass.co.nz/?p=5012 A flavourful fresh and simple raw salad recipe. NZ persimmon’s are available in Autumn and early winter, a tasty transition from the summer salads and only takes a few minutes to make. Serves 2-3  Raw Salad Recipe Ingredients 1 Crisp Persimmon 2 Zucchini Small bunch of kale or baby spinach 3 Tbsp Olive Oil 2 […]

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A flavourful fresh and simple raw salad recipe. NZ persimmon’s are available in Autumn and early winter, a tasty transition from the summer salads and only takes a few minutes to make.


Serves 2-3

 Raw Salad Recipe Ingredients

1 Crisp Persimmon

2 Zucchini

Small bunch of kale or baby spinach

3 Tbsp Olive Oil

2 Tbsp Coconut Cider Vinegar

1 lime

small bunch of coriander leaves

Use a mandolin to finely slice the persimmon and zucchini.

Tear kale into small pieces and arrange on a plate.

Add oil, vinegar, juice and zest of the lime and finely chopped coriander leaves to a jar and shake to mix. Drizzle over salad and enjoy.

 

Paleo ✓   Refined Sugar Free ✓

Raw ✓ Gluten Free ✓

Vegan ✓ Nut Free ✓

Vegetarian ✓ Soy Free ✓

Low FODMAP ✓ Dairy Free ✓

Egg Free ✓

 

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Gluten Free Hot Cross Buns https://foodcompass.co.nz/gluten-free-hot-cross-buns/ Thu, 19 Mar 2015 01:28:39 +0000 https://foodcompass.co.nz/?p=4671 These Gluten Free Hot Cross Buns are soft and fluffy, so close to the real thing you could fool your gluten eating friends! If you’re new to gluten free baking, don’t be alarmed that your mixture looks nothing like bread dough, it should be like a very thick batter that won’t require kneading. It will bake […]

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These Gluten Free Hot Cross Buns are soft and fluffy, so close to the real thing you could fool your gluten eating friends!

If you’re new to gluten free baking, don’t be alarmed that your mixture looks nothing like bread dough, it should be like a very thick batter that won’t require kneading. It will bake up to be soft and fluffy and your house will smell divine!

Gluten free Hot Cross Buns Recipe

 Equipment

12 cup muffin tin
Stand or handheld electric mixer

Wet Ingredients

1.5 cups warm water
1 Tbsp sugar
2 Tbsp active dry yeast (I used Edmonds Yeast Surebake)
3 Eggs
2 tsp Apple Cider Vinegar
2 Tbsp butter (sub for coconut oil or other vegetable oil for dairy-free)
3 Tbsp Golden Syrup

Dry Ingredients

1 Cup Tapioca Flour
1 Cup White Rice Flour
1 Cup Sorghum Flour
4 tsp Xanthan Gum
4 tsp GF Baking Powder
2 tsp Salt
6 tsp Mixed Spice
1.5 Cups of dried fruit

Grease a 12 cup muffin tray.

Mix sugar and yeast into the warm water and set aside for about 5 minutes. It will begin to look foamy as the yeast starts working.

In a large bowl add eggs, melted (not too hot, you don’t want to cook the eggs) butter, vinegar & golden syrup. Use a hand or stand mixer to combine.

Add yeast mixture and mix.

Put all dry ingredients except the dried fruit into a large bowl or container and mix well. Add the dry ingredients to the wet and mix well with the electric mixer or stand mixer. The mixture should be a thick batter. Add the dried fruit and mix again.

Divide the batter into the muffin tray and using a wet spatula, smooth the tops of the hot cross buns so they are flat and smooth.

Leave to rise in a warm place for 30 minutes. Preheat the oven to 190 degrees Celsius while buns are rising.

To make the crosses.

Mix equal amounts of sorghum and tapioca flours (a few tablespoons of each) with water to make a paste. Pipe crosses onto the risen buns just before putting into the oven.
Bake for 20 minutes. Brush the top of your gluten free hot cross buns with honey and serve warm.

Tip: to make a fruit loaf instead of buns bake in a large loaf tin for 47 minutes. Put foil over the top of the loaf after 20 mins of cooking time to stop the top getting too brown.

Once cooked, let cool in dish for 5 minutes, then turn out to cool completely.

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