Citrus spiced polenta crackers

Following on from my roasted red pepper soup are these spiced polenta crackers, the perfect compliment. Slightly crisp around the edges and perfect to scoop up some thick creamy soup.

This recipe was another simple last minute answer to the question, 'what can I have with my soup?'  I'm not gluten intolerant myself but do like to limit wheat and so I fancied something of the non-bread variety. These crackers were a great solution since they take just 5 minutes to prepare and then a little baking time whilst you go off and make the rest of the lunch or dinner.... or putting the washing on, or unloading the dishwasher, or if you are me a few minutes to grab your photography gear and prep the table ready...that kind of thing!

You can add any spices or mix-ins you like really, the only required elements are the polenta and the liquid ratios, so everything else is open to interpretation. To prep the crackers ready for the oven I spread the polenta mixture onto a lined baking sheet (do this quickly whilst its still very hot as it will spread more easily) and then in a moment of genius I grabbed a wooden roller and lightly rolled the surface of the crackers to get a uniform thickness, this worked really well  and wasn't at all messy as I was expecting. You'll want to roll the crackers to about 1-2mm thick for a cracker that bakes quickly and crisply.  Then slice into squares with a pizza cutter....and you are good to go!

Another great 'dippable' recipe coming up soon!

Recipe: Spiced polenta crackers

Ingredients:

1/4 cup quick cook polenta
1/2 cup orange juice
1/2 cup water
1 tsp roasted garlic powder
1 tbs nutritional yeast
1/2 tsp chilli flakes
1 tsp lemon zest
salt to taste

Method:

Add the polenta in a steady stream to a pan of boiling liquid ingredients and bring back to the boil strirring continuously. Add the remaining ingredients and simmer for approx 3 minutes and then whilst still hot pour onto baking sheet spreading it out as best you can.

Use a roller to flatten to an even layer as required. Using a pizza cutter to slice into squares, you could use a knife but I find a knife edge 'drags' on the polenta giving less neat edges!

Bake for approx. 15-20 minutes depending upon the thickness of the polenta. Keep an eye to make the sure the edges don't burn too much but get crispy.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lemon polenta cake

Lemons! The world is a brighter place with lemons!

The cake was inspired by my friend who had invited me round round for a girlie evening complete with food and cake. She informed me that she planned on making a polenta cake but that because it contained eggs in the recipe, it wouldn’t be vegan. Oooo, so that got me thinking and  a plan formed…could pull off a successful healthy vegan lemon polenta cake to take to the party?

So I did just that.

It tasted pretty good actually, a slightly different texture to the regular version due to the omission of eggs, but polenta cake is a heavy cake anyway by its nature so that was fine by me.  I also made a lemon drizzle which really makes the flavours pop. The drizzle uses unrefined sugars but still I couldn’t claim it to be ‘healthy’…the cake still tasted good without the dressing so it's up to you!

This cake was also the first attempt at baking with my bundt tin that I bought a few months back but simply hadn’t got round to using. It looks so pretty here. You could by all means opt for a loaf tin instead.

Recipe: Lemon polenta cake

Approx. 1 medium loaf or bundt tin

Ingredients

1/3 cup coconut oil- melted (150g)

¼ cup apple puree (50g)

½ cup coconut sugar (100g) plus ¼ tsp stevia

4 lemons plus 1 tbs zest

½ tsp almond extract

1tbs chia and ¼ cup water

¾ cup polenta (110g)

1/3 cup buckwheat (50g)

1/3 cup ground almonds (50g)

3tbs tapioca flour (10g)

Pinch salt

1 ½ tsp baking powder

1/3 cup soy milk

Lemon drizzle:

¼ cup lemon juice

¼ cup soy yoghurt

¼ cup coconut sugar

Method

Mix dry ingredients in a medium bowl. Mix wet in a separate bowl and then add to the dry.

Spoon into a greased and lined loaf tin or bundt tin and bake in a preheated oven at 180C for approx. 40 mins until lightly golden.

For the lemon drizzle, stir the ingredients together in a small pan over the stove on low to medium heat. Once the coconut sugar has dissolved, whisk the mixture and bring to a simmer for a couple of minutes before removing from the heat. Set aside to drizzle over the cake.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Crispy polenta crackers

I found myself in a polenta frame of mind this morning, triggered by this chocolate shortbread, of which there is now a gluten free version…recipe coming soon!

It had been so so long since I’d made that shortbread, and I’d forgotten has delicately crisp and crumbly it was.

Anyway back to the polenta. There it sat in it packet on the kitchen worktop, waiting to be buried back inside my baking box, until another recipe then popped into my mind. Another recipe I’d first tried out months and months ago, and I seem to remember at the time the Boy had said, ‘Mmmm, this tastes like crackling’! Er, well I didn’t think it tasted like crackling so don’t worry. But I do understand what he meant…these crackers are super duper crispy, you’d think they’d been deep fried to get that intense crunch, but nope they are simply baked.

The healthy way to a dip chip!

The key is to slice the polenta as thinly as possible and then bake the slices on a lower heat for longer, and then double bake for extra crispiness. You can mix up the seasonings however you wish. I went for a slightly Mexican theme as I teamed these with my veggie chilli.

Recipe: Polenta crackers

Makes one bowlful

Ingredients

½  cup instant polenta

2 cups water

2 tbs nutritional yeast

1 tsp cajun spice mix (chilli, garlic etc)

¼ tsp salt

Method

In a sauce pan mix polenta with water, add remaining ingredients and simmer for approx. 5 minutes stirring continuously until mixture begins to thicken but is still pourable.

Pour/spoon into a small loaf tin, smoothing the top as much as possible and allow to set then firm up in the fridge.

Once set firmly, remove the polenta loaf from the tin and using a sharp knife slice as thinly as possible, laying each slice on a greased/lined baking sheet

Bake at 150C for approx. 20-30 mins depending on the thickness of the slices. If the slices are not yet crispy in the centre but the edges are done, allow to cool and then re-bake for a further 10 minutes or as long as necessary.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Classic Easter biscuits

Raisins, currants, sultanas… I never used to like these dried fruits until a year or so ago. Another one of the ways in which my tastes and appreciation for food has changed along with my diet.

Other food loves (from previous food hates) are… herbal teas, peanut butter and dark chocolate.  There is one thing that I still just can’t get my head around, and that’s mushrooms. It’s a shame as I have seen so many amazing and versatile recipes that use mushrooms, often as a meat substitute. I have come far though since I now enjoy mushrooms raw with a dip, but just not cooked (yeah, it’s ok I think I am odd too!)

Anyway, back to dried fruit. Namely currants. Classic Easter biscuits are reminiscent of garibaldi biscuits with a delicate crumb and the sweetness of the currants coming through. The tops are often glazed and sprinkled with a little extra sugar and the biscuits have a subtle warming spice.

These classic biscuits are also classically filled with refined sugars, flours, butter and egg.

Not here! 

I wanted to play around with achieving a moist delicate and slightly chewy biscuit using unrefined sugars, whole grain GF flours and coconut oil. I made a couple of different batches and each work really well, so it would seem this is a pretty versatile recipe.

The first batch I made used my classic mix of GF flours (buckwheat, ground almonds and tapioca flour) plus polenta to give a slight crunch to the texture. The second batch used predominantly blanched almond flour that I have had some fun playing with recently. The almond flour, along with various other flours and GF ingredients came from The Real Food Source, and now I have the pleasure of my almond flour variation being featured on their blog in the run up to Easter…..please check it out here.

Recipe: Classic Easter biscuits

Makes approx. 12 biscuits (depending on size and shape of cutter)

Ingredients

½ cup coconut butter- melted (if using coconut oil reduce to slightly over ¼ cup)

¼ cup agave plus a pinch of stevia if necessary

2 tsp vanilla extract (or make your own)

2 tbs ground flax or chia plus 3 tbs hot water (mix and allow to sit for 1 min)

3 tbs polenta

1 ½ cup GF flour mix (see above or use you own)

½ tsp baking powder

¼ tsp baking soda

½ cup currants

1 tsp cinnamon and mixed spice mixed

Pinch salt

Method

Mix dry ingredients (except currants) together in a large bowl. Mix wet ingredients together in a small bowl and then add to the dry. Add the currants last (my currants were partially blended into smaller pieces but you can keep them whole if you prefer). Bring the dough into a ball with your hands. Roll out on a lightly floured surface to a little under 1cm thick. Cut into shapes and place on a parchment lined baking sheet.

Lightly brush the tops with soy milk and sprinkle with a little coconut sugar or rapadura if desired.

Bake in a pre-heated oven at 180C for approx. 10mins until slightly golden.

These biscuits will store in an airtight container for up to a week, there will also freeze. The biscuits are dense and chewy by nature and so do not need to retain their crisp 'freshly baked' feel.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pesto polenta bruschetta

I gave you a little teaser yesterday and now here it is….pesto polenta bruschetta.

The perfect light lunch option, it’s also a lovely twist on tradition since the polenta offers a tasty gluten free alternative to traditional crusty bread.

The recipe is pretty simple, but it’s more the concept that I was going for really. The idea of using polenta as a bruschetta base delicately flavoured with pesto and then topped with a pesto coated bruschetta medley. Perfectly delicate (dare I say it ‘summery’) flavours, you could mix and match with other ingredients to suit your tastes.

The polenta is simply made mixed with water according to the packet instructions. Just add a dollop of pesto to the mixture too. I used quick cook polenta and whipped it up in 3 minutes in my Thermomix, but it would also work in exactly the same way on the hob- just keep stirring until it thickens.

You don’t need to be too precise with the topping ingredients, below is just a guide so just throw in what feels right!

This really does seems like a summery dish, why is that?  What makes some foods comforting winter dishes, like my sweet potato coconut curry or chickpea and lentil soup, and some foods much more ‘spring’ like? Well I am going for the spring option today, we’ve had some glorious warm weather recently although I haven’t spent much time outside in it, and the daffodils are well and truly emerging now.

Spring is most definitely in the air…happy times!

Recipe: Pesto polenta bruschetta

Serves 2-4

Ingredients:

Quick cook polenta

Water (amount varies depending on how much polenta used- see polenta packet instructions)

2-3 tbs pesto divided between polenta and the topping

1 onion- chopped finely

2 handfuls tomatoes- chopped

Half a red pepper- chopped

2 handfuls spinach

A few sprigs of fresh basil

Vegan parmesan- optional

Method:

Cook the polenta according to the packet instructions and then pour/spoon immediately into a lined loaf tin (size based on the amount of polenta you’ve cooked up). Allow to cool and set in the fridge.

Once set, cut into 1cm thick slices before frying on a griddle for approx. 5 minutes. each side to achieve a slightly golden crisp coat (mine should have had a little longer ideally). You couod oven bale the polenta. Note any extra polenta can be stored in the fridge for a few days prior to its second cooking.

Meanwhile, prepare the bruschetta topping by combining all the remaining ingredients and toss together with the remaining tablespoon of pesto. 

If serving the polenta hot, heat the topping through before spooning over.  Alternatively, both polenta and topping can be served cold.

Dust with a little vegan parmesan if desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pesto

I know what you’re thinking…. pesto is all about the cheese.

Well not this version and I guarantee you won’t miss it. What’s more I’ve included a few cost saving and tips and healthanizing (hmmm that’s really not a word!) tips to reduce the oil content if you are that way inclined (personally I am not since pesto is used in such relatively small quantities).

I first made this batch up a few months back and had almost forgotten about it since I had portioned it in to an ice-cream tray and frozen it. It’s a great way to ensure you have fresh pesto on hand at all times as it can be used in so many ways…. one great option will be coming up in tomorrow's post…but for now let’s just talk pesto!

This recipe is so simple (as you know I’m not generally a fan of over complicated instructions),  it’s another one of my ‘whack it all in a food processor and go’ type recipes, so there’s no excuse for not giving it a go if you have the ingredients to hand!

It’s also a pretty flexible recipe, and as you can see from the list of ingredients, spinach can used to sub part of the basil if necessary without compromising the flavour, similarly in the past I have used both walnuts and cashews instead of pine nuts as they are so expensive, but feel to use either, or even almonds…go a little crazy with your combos! Obviously some nuts have more of a dominant taste than others, so go with your preference.  The nutritional yeast and miso paste are what gives the pesto the deep mellow cheesy nutty touch so don’t leave these out if you want to achieve a pesto that is more reminiscent of the real thing. As with many vegan foods, don’t expect it to be an exact replacement for it’s traditional counterpart . Embrace the (healthy) differences and enjoy it in it’s own right and appreciate the unique but equally satisfying flavours and textures.

Recipe: Pesto

Makes one jar

Ingredients:

1 cup fresh basil (or 1 ½ cups and omit the spinach)

½ cup spinach plus ½ tsp dried basil)

1/4 cup olive oil

2 tbs soy milk or silken tofu

1 cup walnuts/cashews/almonds (cheaper than the traditionally used pine nuts)

4 cloves garlic

1/3 cup nutritional yeast

1 tsp miso paste

3/4 teaspoon salt

1/2 teaspoon black pepper

Note: You could sub half the oil for silken tofu (not tested)

Preparation:

Grind nuts and garlic in a food processor until nuts are coarsely ground. Combine with remaining ingredients and grind until you have a medium grained paste- it should not be to smooth!. Add more salt and pepper if preferred.

Store in the fridge for a few days or freeze in batches- I used an ice cube tray.

 (here's your little teaser....pesto polenta bruschetta)

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Sweet potato cakes

Yesterday, I met up with a friend for lunch. It was a nice treat as usually all my friends work during the week and so I just have Fridays to myself to do my ‘baking things’ along with all the self-development and learning I’m taking some time out to appreciate.

I had my Pilates class as usual first thing then met up with my friend late morning. The loveliest thing about it was that she cooked lunch for us both….vegan style.  It was great!

It’s so nice when I can share the way I eat with others and it not feel like they are just accommodating me. I think a lot of that has to do with me still feeling a little self-conscious at times when I’m out with others, when it’s not simply me cooking for myself.  I’ve still only been eating this way for a relatively short amount of time (just over a year) and so habits, routines and assumptions are hard to break and I do still sometimes feel as though I’m ‘putting people out’ when chances are they are more than willing to accommodate. When people get interested and excited to share the way I do things it is a great feeling.

So, Friday’s lunch was sweet potato cakes with spicy beans and tomato. The potato cake recipe recipe was modified to use sweet potato instead of regular potato and then veganised so as to not use the egg and butter that the original recipe called for. The butter was easy to sub with olive oil but the egg was proposed as a glaze to coat the cakes before coating in polenta and frying, however we figured that since the potato cakes were soft and sticky as they were, the egg wasn’t really necessary. For those of you who are not vegan feel free to add the egg.

The polenta coating gives a lovely crisp crunch. I have often used polenta (I use the quick cook variety) as part of my flour mix in my baking to give added crunch to cookies. These chocolate shortbread cookies are a great example.

The potato cakes were served with a spicy bean topping, based on this recipe from way back right at the beginning of this blog! (note- awful photo with my compact camera under the fluorescent kitchen light!). The potato cakes themselves are very versatile and could be used to top a salad, with a variety of different toppings or even mixed with beans and used as burger patties in a bun or pitta bread pocket with salad.

Here you have it… Sweet Potato Cakes, courtesy of Fatima Cassim.

Recipe: Sweet potato cakes

Ingredients

700g sweet potato- peeled and cubed

25g olive oil

1 onion- peeled and chopped

1 garlic clove- peeled and crushed

Pinch each of nutmeg, salt and pepper to taste

50g quick cook polenta

2 tbs mild oil

Method

Cook the sweet potato for approx. 15 minutes until soft. Drain and mash well.

Add the olive oil, onion and garlic to a saucepan and cook for 5-10 minutes until soft. Add  the mashed sweet potato to the pan along with the seasoning. Stir together until mixed thoroughly.

Allow to cool before shaping into 4 circular patties approx. 1 inch thick. Coat in a generous, even layer of polenta. Refrigerate for approx. 30 minutes.

Heat a mild oil (such as rapeseed) in a frying pan and cook the potato cakes for 4-5 minutes on each side until golden.

Serve with your desired topping or sides.

 
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.