Allergy Friendly Recipe ideas – Brought To You By My Home GP
Crispy Chicken Strips
Ingredients:
200 grams chicken breast
3/4 cup quinoa flakes
2 tbsp italian herbs
1/4 cup honey
1 tbsp coconut oil, melted
Method:
Preheat your oven to 190°C and line a baking tray with baking paper. Place two
bowls close together. In one bowl, combine the quinoa flakes and dried herbs. In the
other bowl, place the honey. Cut the chicken into 5cm strips. One at a time, dip each
strip into the honey to very lightly coat, allowing any excess to drip back into the
bowl. Then roll it in the quinoa flake mixture and place on the baking tray. Repeat
the process until all strips are coated. Brush the strips with a little coconut oil and
bake for 10 minutes. Turn the oven to its grill function and grill the strips for 2
minutes on each side or until crispy.
Quinoa Bread
Preheat oven to 160C
Grease and line a loaf pan/tin (approx. 26cm long)
Ingredients:
1 3/4 cups of quinoa, soaked overnight or for 8+ hours in a bowl of water
1/4 cup of chia seeds soaked overnight in 1/2 cup water to form a paste
1/4 cup olive oil
1 tsp bi carbonate of soda
2 tsp apple cider vinegar (or the juice of half a lemon)
1/2 cup water
Optional – add these extra ingredients for a little spice and sweetness – leave out
for a plain or savoury loaf
1/2 banana
1 tsp ground cinnamon
1/2 tsp nutmeg, ground
Method:
Rinse quinoa. In a blender or food processor blend all ingredients until smooth, but
not completely ‘smoothie-like’. This only takes 30 secs in a high-powered blender.
You want there to still be a few whole pieces of quinoa in there! Spoon into a loaf
tin and bake for 1 hour and 20 minutes. We recommend covering the top with foil if
it gets too brown during baking. Remove the loaf tin and leave to sit for 30 minutes
before turning out and allowing to cool. Keep in the fridge. Best served toasted or
grilled until it browns around the edges. Top with anything you like; tahini, banana,
honey, seeds and fresh mint are all excellent ideas. Even Vegemite!
Banana, Coconut and Blueberry Muffins
Ingredients:
1 1/2 cups almond meal
3 eggs
3 bananas, ripe and mashed
1/2 cup blueberries
1/3 cup coconut, shredded
1/4 cup maple syrup, optional
1 tsp baking powder
1/4 cup coconut oil
1/2 tsp salt
1 tsp vanilla extract
Method:
Prep a 12-hole muffin pan by either greasing it with butter/coconut oil or laying the
pan with muffin cups. After doing this pre-heat your oven to 180 degrees. In one
bowl mix together the dry ingredients, being the almond meal, coconut, baking
powder and salt. In another combine the wet ingredients, being careful not to over
mix the egg or the mix can become rubbery. Gently fold the wet ingredients into the
dry ingredients until well combined. Pour into the prepared muffin pan, being sure
to leave some space for the muffins to rise slightly. Pop into the oven and cook for
25-30 minutes.
Chicken Rice Paper Rolls
Ingredients:
16 rice paper sheets
5 tbs hoisin sauce
1/2 barbecue chicken, or home cooked roast chicken (skin off, finely diced)
1 cucumber (medium, cut into ribbons)
1 carrot (medium, cut into ribbons)
1 avocado (thinly sliced)
Method:
Place one rice paper sheet in a shallow dish of warm water, let it soften for 15
seconds, or until just soft. Place the rice paper sheet on a damp tea towel. Spread
1tsp of hoisin sauce across the centre of the rice paper, then place a heaped
tablespoon of chicken on top, a few ribbons each of cucumber and carrot and then
top with a slice of avocado. Fold the shorter edges of the sheet up over the filling at
both ends to secure, then fold one of the long edges straight up and over, and finish
by rolling it all toward the other long edge. Serve immediately on a platter or cover
with a damp tea towel and refrigerate until needed
No Bake Coconut and Date Balls
Ingredients:
3 cups dessicated coconut
2 cups (200g) pitted dates
Method:
Place 2 cups of coconut and the dates into a blender or food processor. Process on
high speed for 3-4 minutes, pausing to scrape down sides as needed. Remove from
processor and roll teaspoon-sized balls. Roll in remaining 1 cup of coconut. Pack in
portions for snacks, to put in lunch boxes and keep on hand to satisfy a sweet tooth
in a healthy way.