Roasted Beet Pink Hummus

This pink hummus is sure to brighten up any party, even if it's a foodie party you're making just for yourself! This hummus is different from the traditional recipes in a couple of ways - the first one is, of course, the intense pink color. This is due to the baked beets we've added, which give the hummus a slightly sweet undertone as well. Another difference from the traditional recipes is the complete and utter lack of tahini, also known as sesame paste. The reason that I've omitted this is that I simply didn't have any tahini available at the time of making this recipe. However, I've found an easy substitute ingredient that I use in my hummus makes very often, and that is good old plain yogurt. It ensures that the hummus is very creamy and light!

Ingredients:

160 gr beets

60 gr red pepper

2 cloves garlic

230 gr chickpeas

100 ml yogurt

1 tbsp olive oil

Pumpkin seeds

1 tsp lemon juice (optional)

Instructions:

1 Peel the beets and chop into smaller pieces, and slice the pepper into two even halves. Place on a lightly oiled baking sheet and add the garlic cloves with their skins left on. Bake for 20 minutes at 180 degrees.

2. Drain the chickpeas (if using canned chickpeas, otherwise soak them and cook them through and drain), and add to the blender. Peel the garlic skins and add the baked garlic to the blender, along with the baked beets and red pepper. Add the yogurt, olive oil and salt. Blend until smooth. Taste it, and if you want a bit of acidity add a little bit of lemon juice.

3. Place the hummus into a bowl and place in the fridge to cool for at least half an hour.

4. Toast the pumpkin seeds and place on top of the hummus, drizzle with anther tablespoon of good quality olive oil.

5. Serve with seasonal veggies for a healthy treat. Bon appetit!

Skyr, Cheddar, and Pancetta Balls

A super easy gluten free snack - dough balls made with Skyr - the Icelandic dairy product that has become very popular recently, Cheddar, and pancetta (if you don't have access to pancetta, feel free to use bacon).

To bake these balls, I used a special baking tin which allows me to fill the mold with the dough, close with a special lid and end up with round dough balls once the baking is done. You can basically take this dough and bake it into any shape you'd like, using whichever baking tins or molds you have at home. You'll just might have to bake them a bit longer if the molds you're using yield a bigger product.

Alternatively, you can add a bit more flour to the dough until it is stable enough to be formed into balls using your hands. Then, with your hands sufficiently oiled, form little bite-sized dough balls (see my photo below for size reference) and bake them on a baking tin lined with parchment paper.

Ingredients:

1 egg

250 gr Skyr

50 gr Cheddar

50 gr pancetta

120 gr rice flour

1 tsp each; basil, oregano, thyme

1 tsp baking powder

salt

Instructions:

1 In a bowl, whisk one add. Add the skyr and mix well.

2. Add the dry ingredients to the bowl: rice flour, baking powder, salt, and all herbs.

3. Cut the Cheddar and pancetta into small cubes.

4. Oil the tin you're using and fill with dough, or if using your hands to make the shapes, place the formed dough balls on a baking tin lined with parchment paper.

5. Bake for 12-15 minutes at 180 degrees. If you're making free-form balls, you might have to flip them half way through so all sides turn out golden.

Gluten Free Corn Fritters

Since it's the prime time for sweet corn, I have been using it in all kinds of recipes. Sometimes, I just love eating it straight from the cob, slathered in butter and with some salt. But sometimes, I like experimenting and creating different flavor combinations. One of my favorite corn recipes can be found in my Fish Taco recipe which you can find here, and I also do quite like it creamed.

Today I am sharing a very easy corn fritter recipe that is, of course, gluten free. I packed the patties with other veggies and they are delicious eaten still warm or once they've cooled down. You can make these ahead to take with you to work or to the beach, or save them as leftovers, if there are any left! :)

Ingredients:

2 eggs

140 gr red pepper

100 gr carrot

145 gr corn

30 gr gluten free oat flour

50 gr rice flour

1 tsp baking powder

1 tsp red paprika, basil

feta cheese (optional)

Instructions:

1. Chop the pepper into fine small pieces, and grate the carrots finely. Take one cob of corn and use a sharp knife to slice the kernels.

2. In a bowl, mix two eggs and then add the chopped vegetables. Add the flours, baking powder, salt and seasonings and mix well.

3. Heat a pan with a bit of oil or ghee. While the pan is heating, use your hands to form patties.

4. Place the fritters on the pan and let them become golden brown one once side before carefully flipping them to the other.

5. Serve immediately. If you want, you can serve with some feta cheese on top or with sour cream. Bon appetit.

(you can also eat them once they cool down, so feel free to put away your leftover fritters in the fridge once they've cooled down for later)