FOOD UNEARTHED

A collection of gluten-free recipes

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Short cut salsa

1 can diced tomatoes (14oz) 1 can diced tomatoes strained 1 red pepper chopped 1 medium onion chopped 2 garlic cloves diced 2 tbsp apple cider vinegar 1 tbsp tomato paste 1 tbsp lime juice 2 tbsp brown sugar 1 tsp chilli pepper 1 tsp paprika ½ tsp cayenne pepper ½ tsp cumin 2 tbsp cilantro

Add the can of tomatoes NOT strained, 1/2 pepper, 1/2 onion to a food processor or blender. Continue to add garlic, vinegar, tomato paste, lime juice and all spices except cilantro to blender. Blend for 30 secs. Pour contents of blender into a pot and add the rest of the pepper, onion and the second can of tomatoes DO NOT add the cilantro. Bring to a boil then simmer for 20 minutes. Let cool, stir in cilantro and then pour into air tight glass jars.

For even faster salsa do not cook and serve fresh(ish).

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Apple cinnamon buckwheat pancakes

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Buckwheat pancakes for one

4 tbsp buckwheat 4 tbsp Pamela's gluten free flour 1 tbsp super fine white rice flour 1/2 tsp baking soda 1/2 tsp sugar 1/2 cup yogurt 1 egg 1/2 tsp vanilla 2 tsp olive oil 1 tbsp almond milk Options: 1 tsp cinnamon 1/4 sliced apple Directions: Mix all dry ingredients in a separate bowl. Beat all wet ingredients together. Heat a fry pan with butter. Combine the wet into the dry and mix until just combined. Pour a 1/2 cup of batter into the hot pan, flip after bubbles begin to pop, and the cook until nicely browned. Enjoy **This recipe doubles and triples nicely.

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Fudgy GF Rice Cooker Brownies

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Fudgy Rice Cooker Brownies

3 tbsp Pamela’s Artisan GF Flour 3 tbsp fine white rice flour 6 tbsp cocoa ½ tsp baking powder ½ tsp sea salt 6 tbsp butter room temp ½ tbsp olive oil 4 tbsp coconut sugar or brown sugar 2 tbsp maple syrup or honey 1 tsp vanilla extract 1 tbsp water 1 large egg

Directions:

Grease rice cooker with butter. In a separate bowl mix pamela flour cocoa baking powder and salt. Cream butter, sugar, oil, and maple syrup until smooth. Add vanilla and egg to butter then mix. Add the dry ingredients and water until just combined. Do NOT over mix. This batter will be thick. Level out in the bottom of the rice cooker. Bake for minutes 25-35 minutes. Check it at 25 minutes and then every five minutes until finished. If over baked it will turn into cake still yummy). Test with a knife or fork should NOT come clean but NOT soupy either. Let cool for 10 minutes in the rice cooker then put in fridge for 30 min to an hour.

To remove cake: I cut a piece of cardboard to fit in the rice cooker and covered in tinfoil to remove cake with ease. Allow to further cool on wire rack.

Enjoy these super addictive brownies. Small batch salted caramel coming soon. :)

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Rice cooker Baking Advice

Why all the rice cooker baking recipes? Well I have been living in Japan for just over a year and half and I was tired of not being able to make my own treats. Full size ovens are scarce in Japan. They have these mini microwave/ovens but I dislike microwaves. So I thought my baking would just be on hold until I moved somewhere else. Then after failing in a tiny broiler and a fry pan, I thought why not my rice cooker. Success!

Please note that rice cooker baking can be touchy. The heat is not always consistent so definitely double check your bake goods before removing. I’m sure different models will also produce different results so do some experimentation yourself to perfect the recipes to your needs.

Enjoy

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Rice cooker Cornbread

6 tbsp corn flour

3 tbsp Pamela’s Artisan Flour or rice flour 

1 tsp baking soda

1/2tsp salt 

3 tbsp brown sugar 

2 tbsp melted butter

1 large egg

4 tbsp plain yogurt 

½ tsp vegetable oil 

Directions:

Grease rice cooker bowl with vegetable oil. Mix all dry ingredients together (including sugar) and set aside. Beat egg in a separate bowl, add yogurt and butter to the eggs. Mix in dry ingredients into wet until just combined. Pour batter into rice cooker. Start rice cooker for one setting. Reset and start again for another 10 minutes. Test cake with knife to make sure it comes out clean. Let cool in rice cooker for five minutes then continue on wire rack. 

Enjoy with butter and a drizzle of honey. 

To remove cake:

I cut a piece of cardboard to fit in the rice cooker and covered in tinfoil to remove cake with ease. Allow to further cool on wire rack.

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Red Velvet GF Rice Cooker Cake

1/2 cup Pamela’s Artisan Flour 

1/2 tbsp unsweeten cocoa 

1/2 tsp baking soda 

1 large egg 

1/4 tsp vanilla extract 

6 tbsp sugar 

2 tsp apple cider vinegar 

1/4 cup almond milk 

3 tbsp butter (room temperature)

Red food coloring until desired tone (I used 1/2 of a full container.)

Directions:

Grease the rice cooker with butter. In a separate bowl mix all dry ingredients. In another separate eggs and whip egg whites until they form soft peaks (this will add more air into the batter). Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla to the butter and sugar until smooth. Add red coloring, almond milk and vinegar and mix until combined. Mix in dry ingredients until just mixed. Fold in egg whites. Pour batter into rice cooker and bake for one entire rice setting. Test with a knife to make sure the blade comes out clean otherwise restart rice cooker and bake for another 5-10 minutes. Allow to cool in rice cooker bowl for five minutes then remove. 

To remove cake:

I cut a piece of cardboard to fit in the rice cooker and covered it in tinfoil to remove cake with ease. Allow to further cool on wire rack.

Cream Cheese Whip 

This will make too much for the wee cake but you can double the cake (but bake two cakes, DO NOT try to bake all the batter at once) or halve the whip. 

200 ml package cream cheese

1/4 cup maple syrup or agave

OR

4 tbsp icing sugar

200 ml 35% whipping cream

1 tbsp pure vanilla extract

Whip room temperature cream cheese, maple syrup and vanilla for five minutes or until light, creamy and smooth. Place into medium container. In frozen steel bowl, whip cream until stiff peaks form. Fold in half of the whipped cream into the cream cheese mixture until completely incorporated. Fold in the second half. Refrigerate for 30 min. Fill a piping bag and ice cake. I would suggest to ice cake as needed because the cream cheese whip isn’t as stable as other icings. 

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Salted caramelized apple sour cream coffee cake

Caramelized Apple Topping:

½ apple sliced thinly about 5mm (I used a Fuji but something that can withstand heat)

1 tablespoons butter

2 tablespoons sugar

Sea salt to taste (optional) 

Cake:

½ cup Pamela’s Artisan Flour (gluten free)

1 teaspoon baking soda

¼ cup butter

¼ cup sugar

½ cup sour cream or plain greek yogurt

2 tablespoons almond milk

1 tablespoon vanilla

2 eggs separated

Filling:

1 tablespoon cinnamon

1 tablespoon coconut or brown sugar

To make apples:

Gently heat 1 tablespoon of butter in a frying pan then add apples. After the apple begin to brown slightly sprinkle with 2 tablespoons of brown sugar and allow to caramelize. This should only take about 5 minutes.  Sprinkle with salt. Butter the rice cooking bowl and place apples in the bottom and allowed to cool. Sprinkle with more sea salt.

To make cake:

Mix all dry ingredients together. Separate eggs (set yolks aside) and whip whites until they form stiff peaks. Set aside egg whites. Cream butter and sugar together. Beat in egg yolks with sugar and butter until incorporated. Add vanilla, almond milk and sour cream/yogurt to wet mix and blend until smooth.  Add in dry ingredients in two parts, do not over mix.  Fold in egg whites (you want to keep the extra air in the batter). Scoop and spread in half of the batter into the rice cooking bowl.  Cover with cinnamon and coconut sugar and then carefully pour and spread the rest of the batter on top. Press start on the rice cooker. Test cake with a knife. This is a moist cake so only crumbles should be sticking to the knife. Otherwise, restart rice cooker and bake for another 5-10 minutes. Allow to cool in rice cooker bowl for five minutes then remove.  Let cool in rice cooker bowl for 20 minutes and enjoy. 

To remove cake: 

I cut a piece of cardboard to fit in the rice cooker and covered it in tinfoil to remove cake with ease. Allow to further cool on wire rack if you can resist. 

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Lemon Curd

*** I change it all the time depending if I have yolks in the fridge. You can use 3 eggs instead. This also works with all yolks. 

Makes about 2 1/2 cups 

Ingredients

4 lemons grated finely

4 lemons juiced

¾ cup sugar

2 eggs and two yolks ***

1 pinch of salt

1 tsp arrowroot or cornstarch

½ cup butter

1 jar with lid (sterilized) 

Directions

Grate the lemons (just the rind not the pith) then juice them. Place first 6 ingredients in a pot. Whisk on a low to medium heat until the sugar has dissolved. Continue to whisk until one or two bubbles are released. DO NOT BOIL or you will COOK the EGGS!  Remove from heat and whisk in the butter. Pour into a sterilized jar and chill until needed.

The lemon curd will keep in the fridge for a few weeks if it lasts that long.

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Roasted garlic hummus

I love this hummus recipe. I eat this for a snack with carrots and cucumber nearly everyday. 

400 ml can of chickpeas

1 tbsp roasted sesame seeds

3 tbsp olive oil

3/4 tbsp lemon juice

3 cloves of roasted garlic

1/2 of the water from 1 can of chickpeas

3/4 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp salt (optional)

Place first six ingredients in the blender or food processor. Blend until smooth or desired consistency. Stir spices into prepared hummus. Taste to determine if salt is needed. 

If you find it a bit to liquid add some more chickpeas to the mixture. 

Enjoy!

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Curry

1 onion medium chopped

1 tbsp veg or coconut oil

1/4 of a pumpkin or 1/2 butternut squash chopped into bite sized pieces (don’t bother peeling just wash well) 

3/4 cup chickpeas with water

1 chicken breast or thigh chopped into bit sized pieces

250 ml coconut milk

1 handful raisins

1garlic cloves minced

3 tbsp Patak’s mild curry paste

2 tsp garam marsala

1 tsp turmeric

2 tbsp coconut sugar

1 packed cup of chopped spinach

Salt to taste

Optional:

Fresh cilantro, sliced almonds, peanuts, fresh Mango, cauliflower, yogurt, chillies, potato, eggplant, dried cranberries, goji berries, shredded coconut, ginger

Salt and sweat onions on medium heat. Once the onions are just starting brown add pumpkin and garlic. Cook pumpkin about 3 mins add 2 tbsp water and cover until pumpkin is just soft. Pour in chickpeas and half of the water. Add 3 tbsp of Patak's mild curry paste.  Stir until paste is watery. Add coconut milk, garam marsala and turmeric. Stir until well mixed. Submerge chicken in curry mixture, bring to a boil then simmer for ten minutes. After the chicken is brought to a boil toss in the raisins.  Taste for salt and sweetness. Add coconut sugar if desired.  Let the curry cook down to desired consistency. Combine spinach until just wilted. Serve over brown rice. Top with a tbsp plain yogurt, cilantro and shredded coconut.

This is better the next day after the flavours mellowed into each other. If the curry is too thick add a tbsp of water when reheating.

Enjoy! 

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Summer Salad Rolls

They are so fresh and delicious that you will wonder why you don’t eat them everyday. These are great for a dinner party. Just prepare all the ingredients and everyone makes their own combinations. 

2 servings: 

4 - 8-10″ rice paper wraps

3-4 cooked shrimp per wrap or any other meat of your choice 

1/2 of a red pepper, thinly sliced 

1/2 of a cucumber, thinly sliced

1/4 of a carrot, match-sticked 

1 slice of a watermelon, thinly sliced

torn red lettuce 

fresh basil leaves 

Optional: 

Mango, shredded pork, rice noodles, brown rice, grilled eggplant or zucchini, spinach, daikon, peanuts, thai chilli sauce, avocado, bean sprouts, 

Pour off boil water into a large flat bowl or fry pan. Careful with your fingers the water is hot. Place a wrap into the water according to it’s directions. Try to grab the rice wrap with a set of pinched fingers about 4″ apart. Lie flat on to plate or cutting board and fill with desired ingredients.  To roll, fold over two sides then roll tightly but gently to form. 

Dip into peanut sauce. Savour every bite. 

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Peanut Sauce

I use this as a dip for summer rolls, apples, and shrimp chips as well as a sauce for a chicken and broccoli stir fry. Honestly I eat a spoonful straight from the bowl occasionally, it’s that good. 

6 tbsp peanut butter (smooth or crunchy)

½ cup coconut milk

2 tbsp water

1 tsp lime juice

1 tsp Tamari

½ tsp Fish sauce

½ tbsp Liquid Honey 

¾ tsp Paprika

½ tsp Cayenne pepper

Siracha (to taste)

Sweet thai chilli sauce (optional) 

Crushed peanut and cilantro for garnish (optional) 

Place peanut butter in mixing bowl and pour coconut milk over top. Mix until smooth (it may look at bit chunky, just keep mixing).  Add water, mix until consistently smooth.  Add the rest of the ingredients. Mix until fully incorporated.  Sooo good. 

In the fridge it solidifies, so take it out of the fridge before you need to use it or gently heat it.  

Enjoy! 

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Momma’s chicken wing sauce

Honestly hands down this is the best wing sauce ever. It’s well balanced and you can taste every layer. I usually make fried or roasted potatoes with my wings just so I can dip them in the left over sauce.  Best part is that it’s very simple and takes an about 5 minutes to make. 

For 10 wings: 

2 1/2 tbsp salted butter 

1 tbsp tamari or soy sauce 

1 tbsp sriracha or hot sauce 

1 tbsp honey 

1 tsp garlic powder 

1/2 tsp lime juice

pinch of salt 

After the wings are out of the oven let them cool a bit while making the sauce. Melt the butter on low low heat because you do not want to separate with milk solids from the fat. The milk solids carry all the flavour and the fat makes it rich. Add the rest of the ingredients and mix well. Drench wings. 

These are saucy so if you aren’t into saucy wings don’t bother. 

Enjoy!

Adapted from my momma’s recipe.

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Burrito Bowl

This is my favourite thing to eat.  When I don’t know what I want to eat this is it. It’s so fresh and healthy with a huge yum factor. You can make it in advance to eat for lunches or enjoy for dinner. Reheats perfectly.

1 serving: 

Good handful of chopped fresh spinach 

3/4 cup spiced rice and beans (recipe posted)

1 1/2 tbsp shredded mozzarella 

3-6 oz breast or thigh chicken (I prefer boneless thighs) 

1- 11/2 tbsp lime juice

1 tbsp dried cilantro 

1/4 tsp salt 

3 tbsp salsa (recipe posted)

Optional: 

Sliced Avocado 

Sour cream

Corn 

Calories: 258 for 3 oz of chicken 

Fry chicken when nearly finished splash with lime juice and cilantro. Fill the bowl according to the ingredients list. 

Enjoy

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Spiced rice and beans

I use this dish for breakfast and place fried eggs, cheese and salsa on top or in a burrito bowl or taco. When I’m feeling really lazy I just eat it as a main because there is a decent amount of protein in it. 

1 ½ small cooking onions, chopped

1 400ml can of black beans, drained and rinsed

1 ½ -2 cups cooked brown rice

2 tbsp dried or fresh cilantro 

2-3 tbsp Taco spice blend 

Instructions:

Sweat onions and slightly brown in oil of your choice. Add black beans and rice. Heat through. Dust with cilantro and spice blend. Mix well. 

163 calories and 6.9g of protein per 1 cup serving

Taco spice blend: 

2 tbsp chilli powder

2 tsp garlic powder

2 tsp cumin powder

1 ½ tsp paprika

1 tsp dried oregano

1 tsp onion powder

1 tsp dried cilantro leaf

1 tsp salt

1 tsp ground black pepper

½ tsp cilantro powder

¼ tsp  cayenne pepper powder (optional) **

¼ tsp ground cloves

Mix all ingredients together.

** If you want it spicier add more cayenne pepper