Savory Crepes With Asparagus

The asparagus season is wonderful because there are so many delicious ways to eat these little green trees. Last spring I made a lovely gluten free asparagus tart with goat cheese and prosciutto, the recipe for which you can find here and now I've decided to share with you a very easy lunch recipe that features blanched asparagus wrapped in a gluten free crepe made with certified gluten free oat flour and rice flour. It's a very easy and healthy lunch and I hope you'll enjoy it as much as I have!

Ingredients:

1 egg

80 ml milk

2 tbsp oat flour

1 tbsp rice flour

1 tsp baking powder

150 gr asparagus

sour cream

handful of cherry tomatoes

salad greens

Instructions:

1. Add one egg to a bowl with a little bit of salt and milk. Mix well to combine.

2. Add the oat and rice flours and the baking powder and mix.

3. Heat a pancake pan with a little bit of oil and cook the crepes until golden on both sides.

4. In the meantime, blanch the asparagus. Bring a pot of salted water to a boil and then add the asparagus. Cook them for two to three minutes, until dark green. Take them out and put them in a bowl with cold water to stop the cooking process.

5. Wash the salad greens and cherry tomatoes, and chop the tomatoes into smaller pieces.

6. Take a crepe and spread some sour cream on top. Add the asparagus, tomatoes and salad greens, wrap it and serve immediately. Bon appetit!

Polenta, yogurt and orange mini cakes

One of the easiest cakes to make, a classic yogurt and palenta cake is naturally gluten free and comes together very quickly. They come together in one bowl, and will be done from start to finish in 30 minutes. A great way to use some basic pantry staples and common ingredients you might have laying around to house and have a little dessert in no time.

While preparing these, I used my mini bundt cake silicone molds, but you can use any mini muffin or cake mold you have. If you are using a metal muffin tin, make sure to grease it properly before pouring the batter in. You can eat these cakes warm and at this point they will be the softest and very moist, but don't worry if you have some leftover ones. I've kept mine in the fridge for a couple of days, and even though they get drier as they cool down, you can eat them for breakfast with some yogurt - thus taking the classic polenta and yogurt dish and reinterpreting it in cake form!

Ingredients:

2 eggs

10 gr vanilla sugar

1 tbsp brown sugar (*add a few more tbsp if you like sweeter cakes)

200 mL yogurt

200 gr instant polenta

1 tsp baking powder

1 orange

Instructions:

1. In a bowl, whisk the eggs with sugar. Add the yogurt and mix well.

2. Peel the orange and cut it into small pieces. Grate some of the orange peel and add to the yogurt and egg mixture.

3. Stir in the polenta to the yogurt and egg mixture, and add the baking powder. Lastly, add the orange pieces and incorporate them into the batter gently.

4. Pour the batter into muffin or mini cake molds. Bake for 20 minutes at 180 degrees Celsius (356 degrees Farenheit).

Gluten Free Veggie Wraps with Grilled Zucchini and Roasted Red Pepper Hummus

Gluten free veggie wraps with hummus and grilled zucchini! A light and refreshing meal that will take away your hunger with its deliciousness. The recipe here is enough to make three big crepes/wraps. To fill these wraps I used grilled zucchini because I love the taste of it, especially when I drizzle some good extra virgin olive oil on them. If you wish, you can also add other types of grilled veggies in your wraps and I believe grilled aubergines would go especially well.

For the hummus, I decided to add some pickled roasted red peppers - preserved peppers. They add a wonderful flavor to the hummus. I also used the pickling liquid that was in the jar - this not only adds extra flavor, but also adds some acidity and liquid to the hummus so you do not need as much olive oil in this recipe. I suggest you start with a tablespoon of olive oil and blend and add accordingly to your desired texture and taste preference.

Ingredients:

For the crepes:

1 egg

100 mL carbonated mineral water

3 tbsp gluten free flour mix

1/2 tsp baking powder

salt, thyme, sweet paprika, oregano

For the hummus:

230 gr hummus (1 can)

2 pickled roasted peppers

5 tbsp pickling liquid from the peppers

olive oil

salt, pepper

1 zucchini

1 tomato

lettuce

Instructions:

1. In a bowl, mix one egg and the spices. Add half of the water and mix. Then add the flour, mix, and add the rest of the water.

2. Cook the crepes on a lightly greased crepe pan until they are golden on both sides.

3. In the meantime, prepare the hummus. Add the chickpeas, roasted red peppers, olive oil and pickling liquid and season. Blend well, until you get a smooth hummus. If needed, add a bit more olive oil to taste and to get the desired texture.

4. Cut the zucchini into thin strips. If it is a very long zucchini, you can cut the strips in half so it is easier to roll them into the crepe afterwards.

5. Grill the zucchini in a pan that you've lightly greased with some olive oil.

6. Wash the lettuce and tomato, and slice the tomato into thin slices.

7. Assemble your wrap: generously spread hummus, and add the zucchini, lettuce and tomato and roll it up. If needed, you can also season with a bit more salt before rolling the wrap. Bon appetit!