All posts tagged: glutenfree

Green Hokkaido (Aka Kabocha) Squash Filled With Joy – And Aromatic Wheat Rice, Both Locally Produced By Oma Maa Food Co-op!

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A few weeks ago, I published a podcast episode where my guest was Ruby Van Der Wekken from Oma Maa food co-op. About a week later, I visited Lassila farm in Tuusula where Oma Maa produces their products, for the first time. It was both beautiful and informative, and it was very important for me to see all that hard work happening daily in a farm. I will write more about that visit and about Oma Maa in another blog post, but for now, here is a recipe with a cute green hokkaido I got from them last Sunday! So yes, last Sunday I was with Oma Maa folks again, this time only in the big kitchen area where they make products such as different kinds of flours, grains like bulgur, falafel, pasta and so on. I went there to make a test using their beautiful carrots – a miniature amount of which I helped to harvest when I first visited the farm! And before we left, the ever-lovely Ruby told me to pick a …

Gluten Free Thursday: Tomato Puree Bread Which Also Has Sun-dried Tomatoes!

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I love tomatoes. Every single day I must eat tomatoes. Every morning I eat tomatoes. I ate sauce made with tomatoes. I like it in my salad, I love it with cheese, I eat it with yogurt. And it turns out, that I also love bread that is made with it! When I first saw a tomato bread recipe in a gluten free baking book I have, I said to myself that I HAD TO make it. But how? Because I like making my own changes to recipes I find. So it took me a while to find my own twists. First off, I used a pack of tomato puree with basil instead of the tomato juice in the original recipe. And I added water in the recipe instead. The reason why I did that was, firstly, to adjust the salt amount myself. Commercial tomato juices are really tasty but there is always salt added to them. But tomato puree is, well, just tomato puree. Second, I added sun-dried tomatoes – and at another time …

Vegan Monday: Sweet Raw Carrot Balls – A Quick And Healthy Delight

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I mean seriously, this is so quick and easy that you will want to do any time. All you need is a food processor and your hands! I made these cuties for the first time a couple of months ago. I normally like nuts so much more when they are toasted but I managed to keep myself from doing that and used everything raw. The result was not disappointing. These truffles are very healthy and they are sweet but not too sweet. They stay very well in the fridge, in an airtight container for almost up to a week. So you can make a batch, put them in the fridge and pop a couple into your mouth when you feel like it! I saw a similar recipe in Shuangy’s Kitchen Sink blog first, then decided to make my version with some twists. In one of the trials I replaced dried dates with dried figs and it actually worked out so much better for my taste. So I highly recommend that as well! Enjoy!— Ingredients: Difficulty: …

Gluten Free Thursday: Ssspicy Colourful Beans And Coconut Curry

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A few weeks ago, I was trying to find something different to make with green beans. Everything was boring – meaning, I knew what the taste would be like. Finally, on BBC Good Food website, I saw a Sri Lankan bean curry recipe. The ingredients were all familiar but I was intrigued by the flavours. Inspired by that recipe, I decided to make my own version with my own twists.