Gluten free Rose Cookies

I wanted to make something special to my sister on her birthday. Since she is now going on a gluten free diet the wise thing to do is to come with a recipe that she’ll like, fulfill her sweet tooth, and makes a good snack at work.

First thing i started to think of, was the ingredients. Of course gluten free ingredients and how to make a mixture that is consistent to work with and when cooked the result to be crunchy and and yummy at the same time.

Rice flour and tapioca flour made the base of this recipe and i added the almonds and the homemade dried rose petals and so on with the rest of ingredients

So i’ll share with you here my own (tailor made recipe) 😁🀩for my much loved πŸ’•and adored πŸ’•little sister πŸ€—

And last, i waited for the feedback about my cookies before posting the recipe and it was very good. She liked it a lot and appreciated it β˜ΊοΈπŸ‘ŒπŸ‘

So my friends hope you try it too, and i’ll be glad to here your opinions about it πŸ‘πŸ˜Š


Ingredients :

  • 1 cup rice flour

  • 1 cup tapioca

  • 3 tsp. Ground dry roses

  • Β½ tsp. Himalayan salt

  • Β½ tsp. Ginger

    2 tsp. Baking powder

  • 2 cups almond paste(the leftovers of almond milk)

  • 1 vegan egg (1 tbsp. Ground flax seeds +3 tbsp. Water)

  • 2 tbsp. Coconut oil

  • 3 tbsp. Grape molasses

  • 1 cup almond drink

Mix all the dry ingredients together then add the liquid ones. Continue mixing to have a dough. I rolled it and used a cookie cutter to make flowers.
Put in the oven for 10 to 15 min. At a temperature 180Β°.

After taking it from the oven while still hot i brushed the surface with honey and sprinkled the dry rose petals on top.

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Gluten free crepes with tahini sauce

Healthy recipes or healthy ingredients is all what concerns most people nowadays. Some because of health issues,and a way to improve one’s life style. Others like to try it cause it’s new and everyone is talking about it!!!

But most important about all this is to be wise about what we choose to eat and consume, especially with all those kinds of diets out there!!!! So not because it’s labeled “healthy” it’ll be good for you!! Everyone is a special case with a special body and what goes for others might not be the best for you.

So after that is said πŸ™‚… My concern and what I always try to do, is to come with healthy recipes, and experiment with ingredients by eliminating some factors that may cause a discomfort or indigestion… But trying to get a result that tastes and looks as good as the original recipes that may contain gluten or fats. So my recipe today for crepes is gluten, and egg free.

I used to make these rice flour, buckwheat flour, tapioca, and ground k’dami which is the new ingredient that i’m experimenting with and it turned out well.

Ingredients:

  • 1/2 cup buckwheat flour
  • 1 cup rice flour
  • 1/2 cup tapioca
  • 1/4 cup ground k’dami
  • 2 cups almond milk
  • 1 tsp. Cinnamon
  • 1 tbsp. Cocoa powder (optional)
  • 2 tbsp. Olive oil or coconut oil
  • 2 tbsp. Grape or apple molasses
  • 2 vegan eggs (2 tbsp. Of ground flax seeds +5 tbsp. Of water)

For the filling :

  • 2 tbsp. Tahini
  • 2 tbsp. Honey

Mix all the above dry ingredients together, then add the liquid ingredients. Mix well and spread on a hot pan, for me i like to use the iron cast skillet, and the result is amazing. This recipe goes well to make both pancakes and crepes(just spread it with a spatula to be thinner)

As for the filling and dressing mix the tahini with honey , i find walnuts goes well with these also . Then roll and enjoy πŸ˜ŠπŸ‘ŒπŸ‘

Other ideas for pancake filling like avocados and fruits .

Fish kibbeh sandwich

I had left overs of cooked fish fillet from yesterday and i thought that making fish kibbeh will be a good idea to use the leftovers .

All you need to make this recipe is the cooked fish fillet and fine bulgur .and of course a collection of different spices to give the kibbeh a special taste .

Ingredients:

1 1/2 cups of cooked fish fillet (finely seperated into small pieces)

I cup of fine bulgur

1 tbsp. Salt

1 tbsp. Dried onion

1 tbsp. Dried garlic

1 tbsp. Falafel spices

1 tbsp. Paprika

1 tsp. Cumin

1 tsp. Karawi

1 tsp. Ground ginger

1 tsp. Ground fennel

1 tsp. Curcum

1 tsp. Black pepper

3 tbsp. Olive oil

Water about 1/2 a cup but put it gradually, according how much you need to keep dough consistency.

Preparation:

First wash the bulgur well and strain to get rid of extra water .i like to keep it aside for 10 to 15 minutes in order to become fluffy and absorb the water .in some recipes that contain more fluid you can skip the waiting period .

Put the already seperated fish fillet into a bowl add bulgur and all the dry ingredients and mix together. Then add the olive oil and start to kneed together and add water gradually till it becomes like a dough .

I like to spread the dough and roll it till it becomes half a centimeter thick then cut circles as shown in the picture below.

Here comes the best part,my cast iron pan πŸ˜ƒ is hot and ready πŸ”₯😎.i believe it’s very healthy and convenient to use cause i rub the pan with oil let it heat and it does the rest .the result is golden brown crispy from outside fish kibbeh πŸ€—πŸ‘Œ

For my kids i like to try different presentations of recipes ,so this time i made it like this and used chia bread which is a health option and quite delicious combination with fish kibbeh.

For final result put mayo and ketchup ,lettuce ,tomato,cucumber insert the fish kibbeh in between and …… eat πŸ˜†!!!

Hope you try my recipe 😊you won’t regret it πŸ‘

#kibbetsamak #healthy #fish #fishkibbeh #cooking

Chicory leaves salad

My version of chicory leaves 🌿 or how i like to serve it πŸ€—πŸ‘Œ.

Chicory leaves is considered wild edible plants . It has a lot of benefits among these is aiding digestion .

So let’s begin 😊!!!It is an easy recipe ;but the hard part is in picking the good leaves and washing a lot !!!
So after that is done,cover with enough water add salt ,and boil till the leaves are tender .strain till all the excess water comes out and that way the bitterness will be less.

You can chop into fine parts then add the dressing and mix .or keep the long leaves and put the dressing on top .

I find that fetta cheese goes well with this dish as well as tomatoes and walnuts .

Ingredients:

Chicory leaves (about 1/2 kg )

Fetta cheese

Lemon

Tomato

Walnuts

As for the dressing :

lemon juice( 1lemon)

1 tsp. Salt

1 tsp.pepper

1 tsp. Cumin

1 tsp. Carawi

1 tsp. fennel powder

1 tsp. Onion powder

1tsp. Garlic powder

3 tbsp. Olive oil

1 tsp. Pomegranate molasses.

Mix all ingredients of dressing add to the warm chicory leaves .add the fetta cheese ,add more dressing πŸ˜†and that’s itπŸ€—πŸ‘Œ .

#veganrecipe #healthyfood #edibleplants

Purslane rolls

Purslane plant is gaining popularity nowadays as a “superfood”. Its leaves contain high amounts of omega-3 fatty acids.in addition to a wide variety of vitamins and minerals belonging to its arsenal .

It’s been known for a long time and been used in salads ,it can be eaten raw or cooked .

In this recipe i’ll be using cooked purslane leaves and stuff them into tandor oat bread . It is so easy and won’t take a lot of time to prepare .

Ingredients :

2 cups of chopped arsenal leaves

2 meduim tomatoes

1 meduim onion or green onion leaves

1 tbsp. Salt

1 tsp. black pepper

2 tbsp. Summac

1 tsp. Cumin

1 tsp. Karawi

1/4 cup olive oil

Mix all the ingredients together

Put the mixture in a pan and on the stove for about 5 min. Till it is slightly cooked

Put the pan aside to cool down .then prepare the tandor oat bread , i bought meduim size and cut it into 4 pieces (triangular shape).

Put enough amount of mixture about 1 tbsp. on the already cut bread triangles, and roll from the corner while securing the sides .

Put the rolls in an oven tray and add a drizlle of olive oil on all the rolls .put the tray in the already heated oven 180 Β°c. Ten min. is enough or until crispy and brown .

It can be eaten hot or cold and makes an excellent appetizer for your family and friends πŸ€—.

Hope you like my recipe and try it β˜ΊπŸ‘Œ.

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#homemade #lebanesefood #veganrecipe #purslane #superfood

Goat meat kofta

Well it all started with this basket !!! You know …it is theraputic and enjoyable to just walk in my garden checking my vegetables, searching for these hidden ripe tomatoes and cucumber!! Smelling the fresh mint and parsley leaves . After enjoying my organic garden and fulfuilling my senses by looking , smelling ,touching to make sure i pick the ripe ones and hearing not the birds πŸ˜ƒ ….but the sound of picking , which you can hear in the calmness of early morning ,when you seperate the cucumber and tomatoes from their stems ,it is called plucking .i made a search about it and found there is a range of sounds .you can check it for fun ☺🎢 from the link below :

https://www.soundsnap.com/tags/fruit

After this meditational journey in my garden, came the real work …what to cookπŸ€”?

Well my family likes kofta

The word kofta (or kefta) has its origins in Persian, and it means grounded or pounded.

so i might use the parsley and green onion leaves with the goat meat which i have in fridge . Goat meat is a better choice and my family prefers it more and i made a quick search about it!!

Here is a little glimpse of the link below:
An increasing number of experts, however, are saying that goat meat has a number of nutritional benefits. Low in calories, total fat, saturated fat and cholesterol than traditional meats, goat meat has higher levels of iron when compared to a similar serving size of beef, pork, lamb and chicken.

https://m.timesofindia.com/life-style/health-fitness/diet/Nutritional-facts-about-goat-meat-you-should-know/articleshow/48216452.cms

Ingredients :

1 kg of minced goat meat

1 bunch of parsley approximately 11/2 cup of chopped parsley

1 meduim onion

1 tbs. Salt

1/2 tsp. Black pepper

1/2 tsp. Cinamon

1/2 tsp. Paprika

1/2 tsp. Grounded nutmeg

1/2 tsp. Grounded karawi

1/2 tsp. Grounded Cumin

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1 tsp. Grape molsses

Preparing :

First chopp the parsley leaves ,chopp the onion .add all the above ingredients to the already minced meat and chopp it more all together to mix well and become homogeneous dough like .

After chopping and kneading ,i made burger like pieces then stir fry on both sides . I served it with roasted potatoes. The best thing is that my family liked it and asked for more πŸ€—πŸ‘Œ.

Hope you’ll try my recipe 😊.

Kibbet kishk

I’m so happy about this recipe cause it’s my first bublished recipe in a cookbook!!!! that was publised by the American University of Beirut ,by the alumni club ,great people who put great effort and time to accomplish this book .”ABUNDANCE Mediterranian Cuisine “.

It’s a must have cookbook with a healthy variety of simple yet delicious food .

This recipe of mine on page 122 hope you try it and enjoy it πŸ™‚

this is an old family recipe that my mom used to make for us .this authentic lebanese dish is very simple to make .i tried to revive it a little bit ,and prepared it to my family .it was a hit .it’s healthy ,nutitious, tasty ,and easy to make with only two main ingredients : kishk (a fine powder made from bulgur wheat that has been fermented with yogurt (laban) and bulgur.it is essential for winter diet in lebanon.)

ingredients :

makes 2 servings

100gr. (3/4cup) bulgur

200gr. (1cup ) kishk powder

1 tsp. Onion powder

1 tsp. Garlic powder

1 tsp. Paprika

1/4 tsp. Ground black pepper

1/3 tsp. Salt

2 tbsp. Olive oil

240 ml. (1 cup ) hot water

Pour the bulgur into a bowl and add enough water to cover it . Allow to rest for 1 hour.

Pour the bulgur and water into a sieve and drain very well. Squeeze the bulgur with your hands to get rid of excess water. Set aside.

Place the kishk in a seperate bowl . Add the onion powder,garlic powder,paprika,pepper and salt,and mix until blended.

Add the bulgur to the kishk mixture and mix well together. Add olive oil and water. Knead well to form dough. Depending on the kind of kishk used,it may be necessary to gradually add more water until dough is formed.

Spread the dough on a plate in a circular or round shape ,creating a shallow well in the middle of the dough.

This dish is best eaten cold and served with a drizzle of olive oil on top,accompanied by roasted potatoes and roasted onions on the side. To add a delicious kick, serve it with makdous (pickled eggplant).

Hope you try the recipe ,it’s authentic ,healthy and delicious .

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#veganrecipe #kishk #healthy