GLUTEN FREE STEW SEASONING RECIPES

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GLUTEN-FREE DONUTS RECIPE | ALLRECIPES



Gluten-Free Donuts Recipe | Allrecipes image

I had so much trouble finding GF donuts that I had to play around in the kitchen to make one myself. The consistency is light, airy, and resembles a yeast donut. Enjoy!

Provided by Michelle2s

Categories     Quick Bread

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

1 quart olive oil for frying, or as needed
5 tablespoons coconut milk
¼ cup gluten-free all-purpose baking flour
1 egg
2 tablespoons almond flour
2 tablespoons coconut flour
2 teaspoons honey
¼ teaspoon guar gum
½ cup confectioners' sugar

Steps:

  • Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
  • Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand blender until batter resembles thick pancake batter.
  • Drop batter by rounded spoonfuls, working in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Remove donuts with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

Nutrition Facts : Calories 391 calories, CarbohydrateContent 29.5 g, CholesterolContent 46.5 mg, FatContent 29.9 g, FiberContent 3.2 g, ProteinContent 4.2 g, SaturatedFatContent 7.2 g, SodiumContent 20.2 mg, SugarContent 18.9 g

GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES



Greek-inspired cauliflower stew | Jamie Oliver vegan recipes image

I love to serve this with bread to mop up the juices – heavenly!

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 10

1 lemon
olive oil
1 bulb of garlic
2 red onions
10 black olives (stone in)
300 g new potatoes
½ a bunch of fresh oregano (15g)
10 large ripe plum tomatoes
1 head of cauliflower ideally with leaves (800g)
200 g fresh or frozen peas or broad beans

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
    3. Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
    4. Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
    5. Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
    6. Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
    7. Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
    8. Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
    9. Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.

Nutrition Facts : Calories 311 calories, FatContent 12.3 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 21.2 g sugar, SodiumContent 0.3 g salt, FiberContent 11.9 g fibre

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