Darn You Gluten

Food blog with delicious Gluten Free Recipes... nomnomnom

[darnyougluten]

Chocolate chunk cookies

Watch the video here:https://youtu.be/SvROi_n9kb0

1. Start by sifting the white rice flour, tapioca flour, salt, sugar and baking powder into a bowl. Stir all those ingredients together.

2. Next divide your butter into 50g and 40g portions, and crumble in the 50g with your fingers. The mixture should end up looking like bread crumbs.

3. Place the 40g of left over butter in a microwave safe bowl with the honey and the coconut oil. Heat for about 1minute until all the butter has melted, then stir together until all three ingredients are combined. Pour in the vanilla extract and stir together then pour the whole thing over the bread-crumbed textured mix you prepared just before. Mix together until a nice smooth dough forms.

4. You can now pour in the chocolate chunks and mix them into the dough.

~ Bonus points if you make your own chocolate chips (like I did)! if you have a chocolate mold or even an ice-cube mold that have small sized shapes then you just have to melt some chocolate and pour it into the mold, flatten it off with a spatula or the back of a knife, let set in the fridge and pop them out! ~

5.Then wrap it in some cling film and refrigerate for about an hour.

6. When the dough is chilled, take it out of the fridge and let it warm up slightly before portioning out about 1tbsp's worth of dough. Roll the pieces into balls then flatten them on a lined baking tray.

7. Place in an oven that has been pre-heated to 180°C for about 12minutes. When you take them out, resist the temptation of touching them as they'll fall apart. Let them call completely before moving them. You can store them in an air tight container... or you know, eat them straight away. I do recommend saving them for one day as they taste dangerously delicious once you've given the flavours some time to develop!

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Lactose Free Chocolate Pudding (GF)

Watch the video here: https://www.youtube.com/watch?v=uHub9VPTZuY

1. Start by sifting the cocoa powder, tapioca flour and vanilla sugar into a saucepan.

2. Pour in a small amount of the coconut milk and whisk it into the dry ingredients until it forms a smooth paste.

3. Place the saucepan over a medium low heat and little by little whisk in the coconut milk. To avoid any lumps you'll have to keep whisking. Also use a spatula to make sure none of the pudding cooks to the bottom of the pan.

4. The mixture will thicken until you can leave trails in it with the spatula (but they do disappear rather quickly).

5. You can then pour it into a large container or into individual serving glasses. Let cool then place in the fridge to cool completely. The pudding will continue to thicken as it cools until completely set.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Mushroom Risotto

Watch the video here: https://youtu.be/hBu0p9pLC2s

1. Start by preparing your ingredients. Mince the garlic and dice the onion then place them in a bowl. Next slice the white mushrooms into reasonably fine slices. Also prepare the mixed mushrooms by separating them into individual pieces. Then grate the Parmesan cheese.

2. In a large wok, heat up the oil on a high heat then add the chopped up onion and garlic. Next add all the sliced white mushrooms, hoping they all fit. Then add in the black pepper, the dried basil, the cumin and the salt and stir together. Cook over a medium heat until the mushrooms have turned brown, stirring regularly.

3. Now you can add the white wine and stir it in. Then add the liquid cream and stir that in too.

4. Remove from the heat and using a hand soup blender blend the mixture. You want to make it reasonable smooth (like a soup) which will take a few minutes but don't worry if it isn't completely homogenous. Little pieces of mushroom will actually be quite nice. Once you've got it to a consistency you're satisfied with, return it to the heat and stir.

5. When it's heated through, stir in the risotto rice. Keeping it on the heat and stirring regularly, you'll gradually add the water, about 1 to 2 cups at a time. Makes sure to stir it so that the rice doesn't burn to the bottom of the pan and the liquid doesn't just evaporate off the top. Stirring also releases the starch in the rice which gives it a more creamy texture.

6. Once you've added all the water and most of it has been absorbed, check that the rice isn't hard anymore. It should already have a soft and creamy texture. If it has a slight crunch and there's still liquid to be absorbed that should be fine, but if it's crunchy then add some more liquid and let it cook a little longer.

7. At this point add in the mixed mushrooms and the broad beans. Stir together and let them cook.

8. Then stir in the Parmesan cheese and stir until it's melted.

9. Finally add in the edamame and heat them through, then let the risotto rest for a couple of minutes off the heat and serve!

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

(via https://www.youtube.com/watch?v=ZUYl2QLPW7c)

[darnyougluten]

Double chocolate, sweet and salty Valentine’s day brownie❣

Watch the video here: https://youtu.be/Z66nHW0MeIE

1. Start by preparing your ingredients by chopping up the milk and dark chocolate into pieces and whisking the two eggs in a bowl until they double in volume.

2. Melt butter in a saucepan, then add both the white and brown sugar. Heat until the sugar has dissolved, stirring with a wooden spoon.

3. Chop the milk and dark chocolate into pieces then add to the saucepan and continue stirring until all the chocolate has melted.

4. Transfer the mix to a mixing bowl. Whisk in the vanilla extract.

5. Gradually whisk in the eggs.

6. Whisk in the cocoa powder and then the tapioca flour.

7. Stir in the salted peanuts.

8. Pour into cake pan that has been lined with grease proof paper (vital for being able to remove the bottom of the pan!)

9. Cook at 190°C for about 25 minutes. Let cool then remove from the pan.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[i-justreally-like-cats-okay]

Calming CAT!

[mybuttisaurus]

oh my god it is calming

[sammneiland]

i think we could all use some calming cat right about now.

[togetherwecanrecover]

He’s back! Welcome back, calming cat. You are always welcome here.

[suchagrumpysenpai]

Everyone should know of calming cat.

[thebigphantheory-deactivated-de]

this is the thing that you have to tag because you’ll have to wait 8264589672 years to find it again

[theglutenfreemelbourne]

Hello calming cat. Nice to see you again. 

[quotemadness]

There should be no boundaries to human endeavor. We are all different. However bad life may seem, there is always something you can do, and succeed at. While there’s life, there is hope.

Stephen Hawking (via quotemadness)

[darnyougluten]

King Glazed Roasted Carrots (GF)

Watch the video here: https://www.youtube.com/watch?v=JJZdDLcIPzE

1. Start by peeling all the vegetables, and chopping off the ends of the carrots and parsnips. Also peel the onion and chop into 6 to 8 "quarters".

2. Next, chop the parsnips and all the carrots into chunks about 2cm long and then chop them in half lengthwise. Place them all in a large bowl.

3. Melt the  butter and mix well with the honey and the salt.

4. Pour the honey-butter mix over the vegetables, then mix them together. Make sure all the pieces are coated.

5. Lay all the pieces out on a lined oven-tray. Don't forget to place the onion on the tray too. Try and make sure they don't overlap, but don't worry if they do a little.

6. Place in an oven pre-heated to 190°C for about an hour.

7. Once they've shrunk a little and caramelised nicely, serve them immediately

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Broccoli "Salad" (GF)

Watch the video here: https://www.youtube.com/watch?v=TQH4ZADEzO4#action=share

1. Start by chopping up the broccoli into manageable florets, removing any little leaves and the excess stalk. Then boil it to your preference, I usually boil for about 7 to 9 minutes.

P.S: broccoli is delicious if you don't kill it in the cooking process. You don't want it to go soggy and absorb a tonne of water / break the cell structure of the poor plant, you want it to have a slight crunch whilst still being cooked through to remove that ever so slight bitter flavour. This goes for most vegetables.

2. While that's cooking, chop the mushrooms into quarters and fry in the two tsps of feta oil. Once they've browned nicely, pop them into a bowl.

3. Then lightly heat up the cranberries and sunflower seeds in the same pan with any residue oil and juice. This will make the cranberries sweeter and accentuate the nuttiness in the sunflower seeds.

4.Once you've drained your broccoli, you can mix it in with the mushrooms then add your feta cheese, crumbling it into smaller chunks.

5. And finally, pour in the cranberries and sunflower seeds. Toss all the ingredients together and serve immediately!

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

5 chocolate truffles to start the New Year right! (GF)

Watch the video here: https://www.youtube.com/watch?v=3JUwq4Y3UIc

1. Dark chocolate and orange

1. Start by juicing the orange. Remove the remaining flesh, then slice the left over peel in half. Grate the first half to collect the zest then slice up the other half into small pieces. Place the orange zest into the cream along with 1 tbsp of the orange juice.

2. Now we're going to candy the orange peel pieces. Throw the peel into some boiling water and leave for a couple of minutes before draining. This is to make the peel less bitter (if you're scared it will taste bitter you can repeat the process a couple of times). Then pour the sugar and water into a non-stick frying pan and heat until the sugar has dissolved and you've got a slightly golden liquid. This shouldn't take very long.  Add in the blanched orange peel and using a wooden spoon or spatula cover them with the sugar syrup. Keep them on the heat until the syrup thickens, taking care not to burn it. Take the pieces out when strands of the sugar syrup set immediately and are brittle. Place the candied orange to set on a non-stick sheet then store in an airtight container in the fridge.

3. Chop the chocolate up into chunks and boil the liquid cream. Pour the cream over the chocolate, let sit for a minute then stir. If the chocolate doesn't melt completely to form a smooth homogenous mixture, place it in the microwave for 20seconds or so. Stir together, add in the butter and the potato starch. Stir well to form a homogenous paste. Add in 1 tbsp of the unsweetened cacao powder and stir it in thoroughly.

4. Cover with some cellophane and refrigerate for a couple of hours.

5. When you take it out it should hold its shape but still be malleable. If it is too runny add some potato starch and cacao powder, if it is a little too hard let it warm up a little until it is malleable. Then scoop up about 1tbsp worth of the mixture, and roll it around one of the candied orange peel pieces. Then you can roll it into the cacao powder and continue until all the mixture is used.

6. Store in the fridge.

2. Milk chocolate and peanut

1. Start by placing about 3 tbsps of the peanuts into a blender and crush them until they turn into a powder.

2. Next separate out about 10 whole peanuts and put them aside for later.

3. Roughly chop up the rest of the peanuts and keep them in a separate bowl.

4. Now repeat the same process as with the last truffles: chop up the chocolate, heat up the cream and mix with the chocolate. Once that forms a nice homogenous mix add in 3tbsps of the powdered peanuts and stir in well.

5. Cover with some cellophane a refrigerate for a couple of hours.

6. Once the mix has set, scoop out about the equivalent of 1 tbsp, roll around a whole peanut and then roll into the chopped peanuts.

7. Store them in the fridge.

3. White chocolate and coconut

1. Once again, chop the chocolate into chunks, bring the cream to a boil and pour over the chocolate to melt it. Stir together until it forms a homogenous mixture then stir in the coconut flour thoroughly.

2. Cover and refrigerate for a couple of hours.

3. Scoop out 1tbsp portions, roll around a cashew nut and roll in some desiccated coconut.

4. As always, store them in the fridge.

4. Milk chocolate and macadamia

1. Start by roughly chopping up the macadamias.

2. We're going to repeat the same process as with the orange peel to caramelise the macadamias by pouring the sugar and water into a frying pan, adding the nuts once a syrup has formed and keep on the heat until the syrup is brittle when cooled. Remove the nuts from the pan and layer onto a non stick sheet and let cool, then break into pieces and store in an airtight container in the fridge.

3. Then chop up your chocolate and cover with boiling cream. Stir until it is nice and smooth then add in the potato starch and mix well once more.

4. Cover and refrigerate for a couple of hours.

5. While it's setting, de-pit the dates and chop them in half.

6. Once the chocolate is ready, scoop out about 1tbsp worth of mixture and roll around half a date then roll into the caramelized macadamias.

7. Again, store in the fridge

5. Dark chocolate and ginger

1. Peel the ginger root using a spoon then chop up into small cubes.  Then repeat the caramelising process in the frying pan with the sugar and water. Once again laying them out on a non stick sheet and storing in an airtight container in the fridge until you need them.

2. Then repeat the truffle making process of chopping up the chocolate, mixing with cream until smooth and then stirring in the potato starch and the powdered ginger.

3. Cover and place in the fridge for two hours.

4. Next scoop out 1tbsp at a time, roll around a piece of the candied ginger and then finally roll in the cacao powder

5. Finally, store in the fridge!

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

CHRISTMAS GINGERBREAD BISCUIT WREATH | GF

Watch the video here: https://youtu.be/hNnvfYQI2OQ

1. Start by sifting the rice flour, tapioca flour, white sugar, brown sugar, bicarbonate of soda and ground ginger into a large mixing bowl. Lightly mix them together then add the cubed butter. With your hands, mix the butter into the dry ingredients by lightly massaging the butter until it looks like lots of little crumbs. The dry ingredients should envelop the butter completely until you can't tell the two apart. Once that's done, add the golden syrup. Again using your hands, mix the ingredients together until a uniform dough forms. It will start off being very sticky and it will mainly be all over your fingers, but just keep at it, and before you know if it'll have formed a dough that holds its shape and isn't too sticky.

2. Now sift some flour onto a dry flat surface (I used a 50/50 mix of white rice flour and tapioca flour). Place some of the dough onto the surface then sprinkle some more flour onto the rolling pin. Then carefully roll it out, trying to apply an even pressure on the rolling pin at all times. Roll the dough until it is about 3-5mm thick.

3. If you want to make a wreath, make sure you know how big your disc is going to be and roll out enough dough to that. I used a large plate and the bottom of a cake tin as a template. After rolling out my dough, I traced around my plate with the tip of a sharp knife. Removed the plate then place the bottom of a cake tin more or less in the centre. It will be covered in biscuits so it doesn't have to be perfect. The easiest, and probably best, way to ensure that the whole wreath base makes it onto the oven tray in one piece would be to roll the dough out directly onto some grease proof paper or a non-stick sheet and then simply remove the excess dough once you've cut around your template.

[Or you can do what I did and try and move it with the help of a metal spatula. It did end up snapping in the transfer but I simply stuck the edges back together and smoothed out the connection with my fingers. Once it's baked you can't see the join, and as I mentioned before: other biscuits will be placed on top of this one so it really doesn't have to be perfect].

4. Cut out as many other biscuits as you have dough for, using whichever shapes you want. I used a star, a Christmas tree and a mini gingerbread man because that's what I had that was Christmassy - but I'm sure this would work with pretty much anything, especially holy leaves or snowflakes.

5. Delicately place your biscuits on an oven tray, taking care to leave plenty of space between them as they will spread a little as well as puffing up slightly. Bake in an oven that has been pre-heated to 190°C for 8-10 minutes, depending on how crispy you like them. They should have a deep golden colour and smell just like gingerbread men should smell! When you take them out, do not touch them until they have cooled completely or they will crumble in your hands. Once cooled though they'll be solid biscuity-biscuits. You can of course leave it here if you simply want some plane gingerbread biscuits, I often do. Make sure to store them in an airtight container or they'll go soft pretty quickly. (Much quicker than non gluten free biscuits unfortunately).

6. If you are making the wreath, then along with your shaped gingerbread biscuits and the wreath base, you'll need some white chocolate, some dark chocolate, some gel colouring, some edible glitter, some round icing tips (size will vary depending on the size of your biscuits), and some strong freezer bags with a corner cut out of the bottom.

7. Melt your chocolate either in the microwave or over a double boiler, taking care not to burn it.

If you're using candy melt or other such compound chocolate just go ahead and melt it all.

If you're using real chocolate (which means chocolate that contains cocoa butter) you'll need to temper it. The easiest way to do that is to melt it until about 3/4 of the chocolate is liquid and then stir in the rest until you have a smooth liquid chocolate.

8. Add in some gel colouring, whichever colour suits your needs, pour the chocolate into your freezer bag that has been fitted with your tip, and start icing away. I simply like to follow the outline of the biscuits to define their shapes and not overpower them with chocolate, but feel free to fill them in completely. Repeat the process with your different colours / chocolate, and sprinkle some edible glitter over everything to make them extra festive. (Seriously, they look so out of the ordinary when they're sitting there glittering away in the warm glow of the fairy lights from the tree!)

9. Don't throw away any excess chocolate you have, you can now use that as glue. Prepare your wreath base by sticking onto whichever base you want to present it on. Place a few dollops of chocolate on the back of the wreath and place it on the support. Then roughly decide which biscuits you're going to place where on your wreath. Then place some little dabs of melted chocolate on the back of each biscuit and gently place them on the wreath. Don't press down on the biscuits too much or they'll snap, but do make sure they're touching the biscuit underneath. Once the chocolate sets, they'll all hold in place.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Almond butter and cranberry cookies (GF, LF, EF)

Watch the video here: https://youtu.be/JPAI7ur5Kkk

1. Start by placing the almond butter into a bowl with the flaxseed and the water, then whisk them together until the almond butter has lightened in colour and everything is uniformly combined. Whisk in the vanilla extract then add the almond milk and whisk everything together thoroughly. (I used a hand whisk to do this)

2. Now you can sift in the quinoa flour (use white rice flour if you don’t like quinoa flour!), the baking soda, the brown sugar and add the pinch of salt. Stir them all together until the 'liquid' part of the mixture form little crumbs coated by the dry mixture. Then add the cranberries and mix all the ingredients together with your hands. The warmth from your hands will help all the ingredients come together as one ball of dough.

3. Then taking about a tablespoon of the mixture form little balls with your hands then flatten them with the palm of your hand. You might need to wash your hands every three or four biscuits as they'll start heating up causing the dough to stick to your hands when you try and flatten them. Flatten them as thick of as thin as you want, bearing in mind they will raise a little in the oven. 4. Once you're happy, pop them in an oven that has been pre-heated to 180°C for 8-10 minutes. They'll look a little undercooked and still be a bit soft (so don't touch them for 5-10 minutes), but as they cool a crunchy crust will form keeping the inside a little chewy.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Oven baked pumpkin fries (GF)

Watch the video here: https://youtu.be/gIHOf2tc1uc

1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill.

2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices.  You can then line them up on your oven grill and place in the oven for 30 minutes at 190°C. 3. Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Cheesy Pumpkin Quinoa Croquettes (GF)

Watch the video here: https://youtu.be/Q406cWA-8xE

1. Start by chopping your pumpkin and potato into chunks, and throw them into a sauce pan. 2. Add about a cup (or two) of water, cover and place over a high heat until the water boils. Then turn the heat down to medium and cook until the pumpkin and potato are soft enough to be easily pierced by a fork (knife, skewer, sword...). 3. Drain the excess water and stir in the pinch of salt, garlic powder and the tandoori spice mix. 4. Continue cooking the pumpkin and potato mix until you can mash them together easily. Once your mash is silky smooth, take it off the heat. 5. Break your egg into a glass (or any container really) and lightly whisk it with a fork then add it to the saucepan and stir it in. 6. Then stir in the cheddar cheese, the Parmesan cheese (and the nutritional yeast, if you're using it). These will not only make your croquettes taste deliciously cheesy but they'll absorb some of the excess moisture and help the croquettes hold together better. 7. Transfer the mixture to a bowl and refrigerate for at least an hour.

~ Now I'm not going to lie, this next part is quite messy because the mix is sticky - so don't attempt this if you're scared of getting your hands dirty ~

8. Spoon some of the mixture into your hand (don't worry, you can lick them clean later, I mean wash them clean... yeah, wash. That's what I meant), form it into a little block (like a deck of cards) and then cover it with the cooked quinoa. You can just press the quinoa into the mash, turn it over and cover the other side. You can shape the croquette at the same time, then place on a plate and do the same with the rest of the mash. I managed to make 5 huge croquettes, feel free to make smaller ones - but if you do you'll need more quinoa as the surface area of the croquettes will increase. They will be easier to cook though, if they are smaller. Once you've used all your mash, put your croquettes back in the fridge for about 20 minutes to chill. 9. Heat up some sunflower oil in a frying pan. I cooked mine in two batches, so I used half of the oil each time (thank you, Captain Obvious). To check when the oil is hot you can drop a tiny piece of pumpkin and quinoa mix into the pan and it should fry right away. At this point you can place your croquettes into the oil and let them cook for a few minutes. You don't want to touch them whilst they are cooking because the quinoa is forming the crust on the bottom and if you touch a croquette to soon, it'll just fall apart. When you flip them over be very careful,  it's easiest if you use two utensils and support the whole croquette. (Now you can see why smaller ones are easier to cook! But these still aren't very difficult to manage, you are a skilled cooking ninja after all). 10. Once the quinoa has browned nicely, transfer to your plate and serve immediately!

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Fiery Pumpkin Bread-Cake

Watch the video here: https://www.youtube.com/watch?v=4_xxzlhQvKs

1. Start by chopping up the pumpkin into small cubes of about 1-2cm³. Place in a saucepan with 1.5cups of water. Cover and place on a high heat. Bring to a boil and let cook for 10-15 minutes, until the cubes soften. Drain the excess water and lower the heat to medium. Continue to cook the pumpkin until completely soft. When you stir it with a wooden spoon they should fall apart effortlessly. Continue cooking until the pumpkin takes on the consistency of baby food, use a potato masher to get it all nice and smoooooooth then let it cool completely. 2. Next we're going to prepare the dry ingredients by sifting the white rice flour, the tapioca flour, the baking powder, the yeast, the ground ginger, the nutmeg, the cayenne pepper, the pinch of salt, and the ground cinnamon into a bowl. Also take this opportunity to sift the brown sugar as it often forms clumps, and we don't want that. Nuh-uh. 3. Now to start that actual cake making.*squeal* Place the butter in a large mixing bowl with the honey and whisk together until the butter is soft and fluffy. Add the sifted brown sugar (or even sift it again) and one of the eggs to the fluffy butter, and whisk together until mixture has lightened in colour and thoroughly mixed together. Add the other two eggs one by one, whisking well between each addition. This is the best opportunity to add air to the cake. This is also the best time to sing Whip It (nope, not sorry). 4. Sift those dry ingredients we prepared earlier into the large mixing bowl. This is the second opportunity to add air and therefore fluffiness to the cake. Stir together with a metal spoon. 5. Stir in the condensed milk, then add the cooled pumpkin purée and watch as it all turns bright orange! Then you can finally add the dark chocolate chips and the chopped walnuts to the mixture, and stir together - making sure everything is combined and nothing stays stuck to the bottom. 6. Pour the mixture into a 24cm loaf pan and place in an oven that has been pre-heated to 180°C for 50minutes, or until a skewer comes out clean. This also works as cupcakes if you want to make 24 individual cakes, just remember they're smaller so they only take about 20 minutes to cook. 7. Let the cake cool slightly, remove from the pan and then let cool completely. 8. Enjoy on its own, with some fresh cream, some ice cream, more chocolate, or whatever takes your fancy.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

{Cloudy with a chance of } MEATBALLS

Watch the video here: https://www.youtube.com/watch?v=hpKM9gahp5Y

1. Start by placing the mince meat in a bowl and mushing it together with your hands. 2.  Add the salt, pepper, cumin, garlic powder, and herbes de Provence to the bowl and lightly mix together, then add the Parmesan. Mix together with your hands, making sure to incorporate the flavours into the meat. Make sure the spices and cheese don't just sit on the surface of the mince, but are fully integrated into it. 3. Now for the best part, getting your hands dirty! Take about 2tbsp of the mince and form the meatballs by rolling it between your hands. You should make 12 beautiful meatballs ready to hop into a pan. 4. Place half of the coconut oil into a frying pan and heat it up. Once it's nice and hot, place half of the meatballs into the pan, making sure not to crowed them. Try not to play with the balls too much, you want a crust to form so that the meatballs hold their shape. Turn them round so every side (wait, can a meatball have a side? Anyway, you know what I mean) of the meatball has an opportunity to form said crust. Then turn the heat down and let cook for a few minutes to make sure they are cooked all the way through. 5. Now do the same again with the other team of meatballs that were patiently waiting their turn. 6. And that's it, you've made some delicious meatballs. Serve them up with whatever your heart desires, but I can highly recommend having them with a simple quinoa-spinach salad and some garden-herb yoghurt vinaigrette.  SO. GOOD.

If you like this video and this recipes, it’d be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood

[darnyougluten]

Got my lab coat today! I'm ready to be a mad {food} scientist! #glutenfree #darnyougluten #food #science #madscientist #lab #🔬