Gluten free muffins (not sweet)…

Gluten free broccoli feta muffins

preparation time:

ca. 15 minutes + ca. 20 minutes in the oven

difficulty:

simple

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ingredients:

250g cooked broccoli
pinch of cumin (optional)
chia mix as egg replacement (3tbsp. chia seeds + 9 tbsp. water)
50g quinoa flour
10g hemp seed flour
80g rice flour
20g browntop millet flour
1 tsp. baking powder (gluten free)
ca. 130g feta cheese
80g corn starch
80g potato starch
ca. 120ml water
pumpkin seeds to scatter on top

preparation:

First prepare the chia mix as egg replacement. Mix water with chia seeds and set aside for some minutes.

Season the cooked broccoli, e.g. with cumin, then chop it into small pieces (if you have a food processor you can use it for that).

Preheat the oven to 160°C (circulating air). Mix the liquids with chia mix and then add flours and broccoli. Crumble in the feta cheese. Finally add baking powder and mix everything well.

Pour into a muffin baking tray, scatter pumpkin seeds on top and bake for about 20 minutes.

tip:

The muffins make a great breakfast or will serve you as a snack when on the go.

(similarly found in the book “Glutenfrei backen” by Simone Stefka)

Enjoy!

(c) The Histamine Pirate

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Wintry gluten free bread with chestnuts…

 

Gluten free quinoa rice hemp seed pumpkin seed chestnut bread

This is one of the longer recipe titles due to lots of goodness inside. It’s my personal gluten free favourite bread this winter. It’s low histamine, gluten free, lactose free and vegan. It tastes a little of nuts (not all nuts are bad with histamine intolerance). Yet, the green colour is the main highlight about this one! On top of that chestnuts bits are inside. You can enjoy this bread both with sweet and salty spreads.

A great recipe to say goodbye to the chestnut season.

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot-4

ingredients:

140g rice flour
130g quinoa flour
5g chestnut flour
15g hemp seed flour
40g pumpkin seed flour
2 heaped tsp. baking powder (gluten free)
1 tsp. agar-agar
1/2 tsp. salt
1 tsp. bread seasoning (ich used caraway and fennel seeds)
light and dark sesame seeds to scatter on top
10 chestnuts
240ml water
240ml milk OR plant based milk, e.g. almond milk
2 tbsp. chia seed flour + 6 tbsp. water

 

glutenfreibrot-3

preparation:

Carve into the chestnuts, forming a cross – otherwise you will hardly be able to get the chestnuts from out of their shells. Toss into the oven for about 17 minutes at 180-200°C. Turn them once after half of the time. Remove from the oven and peel them (careful, it’s hot).

Prepare the chia seed water mix, set aside and let it thicken.

Chop the chestnuts into bite-sized pieces.

Mix the dry ingredients, add the chia mix, the chestnuts and then liquids. Mix everything with a large eggbeater or with a hand-held electric mixer.

Spread oil in a loaf pan, then pour the dough in.

Scatter sesame seeds on top.

Bake at 180°C (circulating air) for about 50 minutes.

Remove from the oven, leave to cool down a little and remove from the pan.

Enjoy!

(c) The Histamine Pirate

DIY vegetable broth…

Actually I don’t remember where I saw this ingenious DIY idea first. I did not invent for sure. It’s really simple and yet, or, exactly that’s why it’s so genious 😉

Today I’ll show you how to make your own vegetable broth (instant powder) without Maggi or any of those sh%^#y brands. The great thing about this “recipe”: this broth is 100 percent gluten free, yeast free, glutamate free, and so on.

It keeps for at least 10 weeks.

Just bear in mind I don’t add salt to the powder. Most broth powders you can buy contain already salt, so you’ll need to adjust when cooking/seasoning.

 

DIY vegetable broth powder

preparation time:

ca. 20 minutes work + ca. 2-3 hours in the oven

difficulty:

simple

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ingredients for 1 jar:

  • 1 portion soup greens (you can buy prepared mixes, most contain parts of carrot, kohlrabi, parsnip, parsley, (leeks), (knob celery), parsley root – ingredients in brackets not everyone can tolerate – try in small amounts)
  • 1 red or yellow bell pepper
  • parts from (savoy) cabbage

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preparation:

Prepare all the veggies: clean, peel if needed, chop everything into small pieces.

Prepare a baking tin with baking paper and spread the chopped veggies evenly across the tin. If you prepared lots of vegetables respectively if you want to have some more broth powder in stock, use several baking tins.

Let the veggies dry carefully at 75-80°C (circulating air) – not more heat, otherwise the veggies will get burned. If your oven does not have exhaust air (old model), then leave a wooden cooking spoon or alike between the door in the beginning, so that the moisture can escape.

Depending on how finely you chopped the veggies the drying process duration can vary. After 2,5 hours everything was dry here. But it can take longer.

If you don’t want the whole flat smelling of soup, leave the windows open while doing this. I liked that, but not everybody will like it 🙂

Remove the dry veggie pieces from the baking paper and fill into a clean, dry jar.

tip:

You can use that broth like bought broth powder. Just add some tablespoons of the mix to the soup or to whatever it is you need broth for. Later, you’ll have yummy veggie bits in the soup.

If you don’t want bits, but prefer real powder, you can pestle the mix in a mortar before filling into jars.

 

Enjoy!

(c) The Histamine Pirate

Gluten free bread baking…

On the German-speaking blog I’ve started a little special on gluten free baking when having histamine intolerance. I’ll try to translate the tips and other recipes in time.

To start here I prepared a gluten free bread. The recipe I found similarly on the German-speaking site Pures Genießen.

I made little changes. I did not use buckwheat and neither xanthan gum as many with HIT have problems especially with the latter. Buckwheat some actually tolerate. You’ll have to find out yourself by trying in small amounts.

If you have problems with gluten as in coeliac disease or alike and cannot tolerate quinoa anyway (cross reactions are possible with quinoa although it is gluten free), feel free to use another gluten free flour that you can tolerate.

I used agar agar and chia mix as binding agents what “usually” the gluten would do.

When buying agar agar be sure to purchase pure 100 percent agar agar. I’ve seen products with other thickeners or binding agents added that many with HIT don’t do well with (read the ingredient list).

This bread tastes quite neutral, meaning quite similar to bread with gluten to which you might be used to (still). Especially for people just starting to go gluten free this one might be a good bread to start with.

Baked in a regular loaf pan with rather liquid dough this one is great for beginners. Generally you’ll need more liquids when baking gluten free. Loafs which are baked without pan tend to be too hard easily. When baking gluten free in the beginning it is best to stick to the recipe closely -as much as I usually just bake and cook by guess and gosh.

Be sure to use just the amount of agar agar as listed otherwise the bread will be “sludgy” or “sticky”.

Gluten free quinoa rice bread

preparation time:

ca. 10 minutes + ca. 50 minutes in the oven

difficulty:

simple

glutenfreibrot1 glutenfreibrot2

ingredients:

190g rice flour
150g quinoa flour
2 heaped tsp. baking powder
1 tsp. agar agar
1/2 tsp. salt
1 tsp. bread seasoning (I used caraway seeds and fennel seeds)
handful pumpkin seeds and black sesame seeds to scatter on top
480ml water
2 tbsp. chia seed flour + 6 tbsp. water

preparation:

First prepare the chia seed mix with water. Leave aside and to thicken.

Meanwhile mix the dry ingredients, then add the chia seed mix and the liquids. Mix everything well with a large eggbeater or hand mixer.

Pour the dough in an oiled loaf pan (I usually use coconut oil or hemp seed oil).

Scatter pumpkin seeds and black sesame seeds on top.

Bake for about 50 minutes at about 190°C.

Leave to cool down a little and then remove from the pan.

Enjoy!

(c) The Histamine Pirate

Forget tofu…

Chestnuts are my new real allrounder. They actually always work, be it as cake filling, sweet snack, in cookies, in bread or as meat replacement like this time.

If you follow this blog on a regular basis you might already know that we don’t eat soy here. So there is also no tofu, yet, for quite some time we are vegetarian here. Sometimes, just sometimes we get the appetite for meat again. Tastewise chestnuts are my new alternative now. No joke, these veggie balls actually taste a litte “meaty”, yet, they are way healthier. Chestnuts contain quite a bit vitamin c, but also potassium, calcium, a little protein and also fat (and much more), therefore the chestnut is a real “power veggie” of the cold season.

Chestnut balls with chestnut sauce on almond rice

(including a quick almond milk recipe) –

vegan, gluten free, lactose free, low histamine

 

preparation time:

ca. 1-1,5 hours

difficulty:

normal

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ingredients for 2-3 people:

500g chestnuts
2 handful of almonds
a little hot water
salt + pepper
curcuma, cumin, oregano, (pinch of cinnamon if you can tolerate it), caraway
a little coconut oil
1-2 tbsp. chia seed flour
1/2 cup rice and enough water for cooking it (about 2 cups)
1-2 heaped tsp. spelt flour
1-2 cloves of garlic

preparation:

Carve into the chestnuts on top twice to form a cross – without this step you’ll not be able to get the content out of the shell, well, not quite easily at least. Now toss the chestnuts in the oven for about 20 to 25 minutes at 180-200°C. When half of the time is passed, turn the chestnuts once.

Blanch the almonds, meaning pour hot water over them and leave them in the hot water for a moment (I used a pot for this step). Then strain and refresh them with cold water. Peel them. Toss in a bowl and cover well with water, then blend it. Strain the liquid through a fine strainer (I used a tea strainer). Save the solid parts of the almonds, meaning the leftovers, for later. There you go, almond milk.

Remove the chestnuts from the oven. Remove the shell to get to the yummy content. Save 10 chestnuts for later for the sauce.

Blend the other chestnuts with 1 tbsp. coconut oil, 2-3 tbsp. water, half of the almond leftovers, salt, pepper, curcuma, cumin, oregano (and cinnamon). Add 1-2 tbsp. chia seed flour and mix it well. Form balls from the dough.

Prepare the rice. Add salt and caraway. As soon as you brought the rice to boil, leave it to simmer on low heat. Add the other half of the almond leftovers. Just before the rice is done add half a tsp. coconut oil if you like.

Chop the chestnuts saved before. Peel the garlic and finely chop it. Slightly brown the garlic in oil, then add spelt flour to make a roux. Pour in some almond milk. Add more almond milk as soon as the sauce thickened a little. Add the chopped chestnuts and let it steep some minutes. Then blend. Add salt and pepper to taste. Add other spices if you like. (For the gluten free version use corn starch or more chestnuts instead of the roux to thicken the sauce)

Heat up oil in a pan and fry the chestnut balls from both sides.

Serve with sauce and rice.

tip:

If you like, you can also add chopped garlic to the chestnut dough. Very delicious, too.

Enjoy!

(c) The Histamine Pirate

Heart warming milk…

On the German version of this blog I post on every 6th of the month a DIY or recycling “recipe”. The post for the English blog is sometimes delayed, but today I’m right on time with this easy to do recipe.

It’s self-made coconut milk that will make you and your pets (if you have a cat or a dog) happy 🙂

 

Fast (warm) coconut milk from desiccated coconut

 

preparation time:

ca. 15 minutes

difficulty:

simple

ingredients for about 2 cups:

 

desiccated coconut/coconut flakes however much you like, depending on how “coconutly” your milk should taste

2 cups water

(coconut sugar or maple syrup – optional)

 

preparation:

Heat up water and desiccated coconut in a pot, but don’t cook it. Simmer for a couple of minutes and stir occasionally. Blend it. Press through a fine strainer (I used a tea strainer).

You can use the leftovers of the desiccated coconut for muffins or cakes.

If you like you can add vanilla or coconut sugar or alike to your milk.

I enjoyed it without any additional flavouring, yet, I used quite a bit of coconut flakes.

My biggest fan when it comes to coconut (flakes) is Shaolin. If prepared like I mentioned (without sugar or spices) she likes to lick the lukewarm milk.

For humans this is the right heart (and stomach) warming goodness in a cup for the upcoming cold season. So I’ll definitely prepare it again.

By the way I got the idea for this easy to prepare coconut milk from this how to video. Check it out.

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Enjoy!

 

(c) The Histamine Pirate

From the loaf pan…

There are already some bread recipes from the loaf pan on this blog. Yet, I like to vary them a little bit each time. My latest addition to the mix are fennel seeds. They add a fresh and at the same time “autumnly” taste to the bread. Just try it for yourself. Furthermore, fennel seeds are great for digestion, just like caraway or southernwood.

 

Tin loaf with fennel seeds

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 45 minutes

difficulty:

simple

IMG_4226

ingredients:

1 egg
450 g spelt flour
ca. 215 g milk
25 g hemp oil
5 g blackseed oil
1 tbsp. fennel seeds
1/2 tsp. salt (I like to use Himalayan salt)
1 tsp. caraway seeds
1/2 tsp. blackseeds
1 heaped tsp. baking powder
1/2 tbsp. honey
150 g water
pumpkin seeds to scatter on top

IMG_4225

preparation:

Mix all dry ingredients. Add the liquids. Prepare a dough either using an electric whisk with dough hooks or a large eggbeater.

Pour in a loaf pan. Bake at 210°C in the preheated oven for about 45 minutes.

Remove from pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

 

 

 

Carrot in bread…

Carrot tin loaf

 

preparation time:

ca. 10 minutes

time in the oven:

ca. 30-35 minutes

difficulty:

simple

IMG_3319

before baking

ingredients:

leftovers from juicing 3 large carrots
1 heaped tbsp. hemp seeds
2 tbsp. pumpkin seeds (crushed) + whole pumpkin seeds for the topping
1 tsp. baking powder
3 tbsp. hemp oil
70g oats
270g spelt flour
1 tbsp. black seed oil
ca. 250ml water
1/2 tsp. caraway
1/2 tsp. thyme
1 tsp. black seed
pinch of curcuma
salt and pepper

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out of the oven

preparation:

Mix the dry ingredients in a bowl, add liquids. You can use a large eggbeater or an electric whisk with dough hooks to knead.

Pour in a loaf pan. Bake at 190°C in the preheated oven for about 30 to 35 minutes.

Remove from the pan and leave it to cool down.

 

Enjoy!

(c) The Histamine Pirate

 

Quick und fluffy…

Buns from the muffin tray

 

preparation time:

ca. 10 minutes

time in the oven:

20 minutes

difficulty:

normal

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ingredients:

370g spelt flour
1 tsp. baking powder
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch thyme
sesame seeds for the topping
pinch maple syrup
100 ml water
100 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased muffin tray. Then scatter some sesame seeds on top.

Bake at 180°C for 20 minutes.

Remove the cold buns from the tray and enjoy.

 

Enjoy!

(c) The Histamine Pirate

Homemade…

Tin loaf with chia seeds and oats

 

preparation time:

ca. 10 minutes

time in the oven:

50-60 minutes

difficulty:

normal

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ingredients:

300g spelt flour
150g oats + oats for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk, alternatively rice, almond or oat milk
salt and pepper
1 tbsp. blackseed oil
2 tbsp. hemp oil

 

preparation:

Prepare the egg replacement in a cup. Mix all dry ingredients. Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little or use a dough hook or a large eggbeater.

Pour the dough in a greased loaf pan. Then scatter some oats on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Enjoy!

(c) The Histamine Pirate