Autumn 2015 - The Pre and Primary School Guide | Page 25

recipies

gluten-free recipies
Try these delicious recipies if you are gluten intolerant

Asparagus, Mushroom and Bell Pepper Frittata
Directions
Heat the oil in a 10-inch nonstick oven -proof skillet over medium high heat
until hot.
Add the onions, stirring occasionally, and cook for about 6 minutes or until
the onions are well browned.
Add the mushrooms, and cook for another 5 to 7 minutes until most of the
water has evaporated and the mushrooms are browned.
Stir in the asparagus and bell pepper, and cook for about 5 minutes until
the vegetables become tender.
Season to taste with salt and black pepper. Arrange the vegetables to
cover the pan with an even layer.
Meanwhile in a mixing bowl, add the eggs, milk, basil, garlic powder, hot
sauce if using, salt and black pepper.
Whisk until well blended.

Ingredients:
2 tablespoons olive oil
1 small yellow onion peeled and chopped
1/2 cup mushrooms button or cremini, sliced
1 cup asparagus ends trimmed, and cut into 1-inch pieces
1 cup sweet red bell peppers diced

Egg mixture:

4 large eggs
1/4 cup milk, low-fat
1/4 cup cheddar cheese shredded
1/4 cup goat (chevre) cheese crumbled
2 tablespoons basil fresh, thinly sliced
1/2 tablespoon garlic powder
1 dash red hot pepper sauce or to taste, optional
1 x salt and black pepper to taste

Once the vegetable mixture is cooked, reduce the heat to medium or
medium low.
Pour the egg mixture into the pan. Sprinkle the cheese over, press down
into the mixture.
Cover and cook for about 10 minutes.
Preheat the broiler at the last a few minutes of the cooking.
Broil the frittata in the oven for another 3 to 5 minutes until the frittata is
puffed, and top is dry and becomes golden.
Remove the pan from the oven with a kitchen towel and let it cool for a
few minutes.
Transfer the frittata onto a serving plate, cut into wedges and serve warm.

Peanut Butter, Chocolate Chip and Chickpea Cookies
and process until the mixture is very smooth.
Add peanut butter, vanilla extract, honey, baking powder and salt.
Process until the mixture is well blended.
Transfer the chickpea mixture into a bowl.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1½ inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated
with cooking spray, about 5 cm apart.
Flatten the balls with your finger or the back of a fork.
Wet your hands, form the batter into about 1 1/2
Peanut Butter, Chocolate Chip and Chickpea Cookies

Ingredients:
1 1/4 cups chickpeas (garbanzo beans) canned, rinsed, drained and pat
dry
1/2 tablespoon vanilla extract
2/3 cup peanut butter natural and creamy
4 tablespoons honey
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2/3 cup chocolate chips (semi-sweet)

Directions

Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Bake at 180 degrees C for
8 to 12 minutes until the
cookies are set.
Remove from sheet,
transfer to the wire rack
and let cool completely
or serve warm.
Makes about 1 dozen.

Preheat the oven to 180 C.
These are the ingredients you need to make these delicious protein cookies.
Process the chickpeas in a food processor until finely ground.
In a food processer, add all the ingredients except the chocolate chips,
pre & primary school guide • autumn 2015

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