Golden Zucchini Bread

This golden zucchini bread is full of delicious and warming spices. The reason for the "golden" name lies in the use of one spice: turmeric. The delicious anti-inflammatory spice gives the bread a lovely golden yellow color. It is filled with an array of other spices, and delicious pancetta cubes. If you want to keep this bread vegetarian, simply omit the pancetta - the bread will still have tons of flavor!

The bread is gluten free, since I used certified gluten free oat flour and oatmeal. If you are making the bread for people who don't need to follow a gluten free diet, you can use regular oatmeal and flour you might already have at home. If you don't have oat flour you can try making your own by grinding the oatmeal in a food processor, or you can replace it with rice flour in this recipe.

Ingredients:

3 eggs

550 gr zucchini

30 gr butter

80 gr oat flour

30 gr flax seed flour /ground flax seeds

40 gr oatmeal

1 tsp baking powder

1 tsp turmeric, rosemary, oregano, sweet paprika, cumin

1/2 tsp thyme

70 gr pancetta

salt, pepper

Instructions:

1. Grate the zucchinis on the bigger setting - as you would apples.

2. In a bowl, mix the eggs with a little bit of salt.

3. Add the zucchinis to the eggs.

4. In a small saucepan, melt the butter and add all the herbs and spices. Toast it lightly on low fire for half a minute. Then slowly mix in the melted butter and spices into the bowl with the eggs and zucchinis. Add very slowly so you don't cook the eggs.

5. Add the flours, a bit of salt and pepper, and baking flour. Mix well.

6. If you want to add pancetta, cut it into small cubes and slowly incorporate into the batter by using a spatula.

7. Line your bread baking pan with a sheet of baking paper, and pour in the batter. Bake for 35 minutes at 180 degrees Celsius.

8. Let the bread cool a bit before attempting to take it out and slice it. Bon appetit!

Oat Crepe Quesadilla

If you ever wanted to eat a quesadilla, but realized that you have absolutely no gluten free tortillas at home to make this magical cheesy meal, I've got a solution! Instead of using a delicious tortilla, you can use a savory oat crepe and make food magic happen! I've made this meal with two types of filling: a vegetable one consisting of zucchini, spring onion, bell pepper, and sliced radishes, and with a meat filling where I used some delicious minced beef. You can choose whichever you one you like!

For the batter, I used oat flour and sticky rice flour because I ran out of regular rice flour. Sticky rice flour is, as the name says, sticky in the sense that it makes a stickier, chewier dough if you were to only use that flour. In that way it is similar to tapioca starch which makes a similar textured dough. So you have three options here: 1) you can use regular rice flour and will still get a crepe, maybe yours will be even crispier, 2) you can use tapioca starch and call it a day, or 3) if you happen to have sticky rice flour in your pantry, by all means go ahead and use that. :)

Ingredients:

1 egg

pinch of salt

50 ml milk

40 gr oat flour

20 gr rice flour or tapioca starch

1 tsp (3 gr) baking powder

50 ml sparkling water

Meat filling:

80 gr spring onion

100 gr bell pepper

125 gr minced beef

85 gr cheddar

1 tsp smoked red paprika

1 tsp oregano

Veggie filling:

80 gr spring onion

100 gr bell pepper

120 gr zucchini

85 gr cheddar

30 gr radishes

1 tsp oregano

Instructions:

1. In a bowl, mix one egg with the milk and salt. Add the flours and baking powder and mix well. Set aside.

2. Chop the vegetables. If making the meat filling version, brown the meat in a heated pan with a bit of olive oil. Then add the vegetables and herbs, some more salt and cook it on medium low heat, stirring occasionally.

3. If preparing the vegetable filling, add the onions and bell peppers to a heated pan with a bit of olive oil. After they have caramelized a bit, add the zucchini and radish slices, the herbs and salt and cook on medium low heat, stirring occasionally.

4. While the filling is cooking on low heat, its time to prepare the crepes. Take the batter and now add some sparkling water and mix well. Heat a pancake pan with a bit of oil. Pour the batter evenly and cook the crepe through, then carefully flip over.

5. Place the first crepe on a separate plate, and pour the second crepe on the pan. By now the filling should be cooked through so you can take it off the heat and put aside.

Slice the cheddar into thin slices.

6. When the second crepe has cooked through one side, carefully flip it. Now place a layer of cheddar on top the crepe, then add the filling in a uniform layer. Add more cheddar on top, and take the first crepe and place it on top of the filling and cheese. Gently press with your hand, making sure the filling doesn't fall out.

7. Cover with a lid, and cook for two minutes to make sure the cheese has melted completely.

8. Carefully slide the crepe onto a big plate, and use a sharp knife to slice it into smaller pieces. Serve immediately. Bon appetit!

Baked Salmon Bowl with Blanched Asparagus

This is a recipe for an easy salmon bowl with baked salmon and blanched asparagus. It comes together very quickly as the fish only needs around 10 minutes to bake, and the asparagus are done in only a few. The longest process in this recipe is waiting for the rice to cook, which can vary according to the type of rice you use. For this recipe I used my favorite brand of jasmin rice.

The ingredients list shows the amount of each ingredient needed to make one bowl, so if you are preparing this dish for more people, keep this in mind and use more of each ingredient. In this dish I used tamari sauce which is a gluten free alternative to soy sauce but if you don't need to eat gluten free you can use regular soy sauce instead.

Ingredients:

200 gr salmon filet

1/2 cup rice

1 tbsp mayonnaise

1 tbsp tamari sauce

100 gr asparagus

1/2 avocado

1/2 cucumber

1 tsp mayonnaise

1 tsp tamari sauce

50 ml plain yogurt

1 tsp lemon juice

1 cm fresh ginger

2 handfuls arugula

Instructions:

1. Prepare the marinade for the salmon: in a bowl, mix the mayonnaise and the tamari sauce. Coat the salmon with the mixture on all sides and put it on a baking sheet lined with baking paper. Bake for 10-12 minutes at 180 degrees.

2. Rinse and cook the rice.

3. Blanch the asparagus by placing them in a large pot filled with boiling water for 2-3 minutes. After you take them out of the pot, place them in a bowl filled with very cold water to stop the cooking process.

4. Peel and slice the avocado and cucumber, and wash the arugula.

5. Prepare the serving sauce: in a bowl, mix the mayonnaise, yogurt, tamari sauce, lemon juice and finely chopped ginger.

6. Serve by placing rice in one side of the bowl, and the arugula in the other. Top with blanched asparagus, cucumber and avocado. Place the salmon filet on top, and drizzle everything with the yogurt sauce. Serve immediately. Bon appetit!