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!

Gluten Free Potato Fritters with Scallions and Avocado Mayo

These easy gluten free potato fritters can be prepared as a side dish, a quick dinner or a filling breakfast. I put some scallions in them but you can also add your favorite herbs like oregano or thyme and if you are feeling like it you can even add some diced pancetta or bacon pieces. Or you can use the base recipe I will type up here.

I decided to eat these fritters with a dip - so I prepared some super quick and delicious avocado mayonnaise. All you need is a ripe avocado (I used one medium sized Hass avocado), some good extra virgin olive oil and apple cider vinegar. Season to taste and your meal is ready!

Ingredients:

2 white potatoes (middle sized)

1 scallion

1 egg

2 tbsp potato starch

2 tbsp gluten free flour

1 avocado

1/2 - 1 tbsp EVOO

1 tsp apple cider vinegar

salt, pepper

Instructions:

1. Peel the potatoes and coarsely grate them. Add some cold water to the potatoes and wash them. Use your hands to drain the excess moisture from the potatoes and place them in a clean bowl.

2. Finely slice the scallions and add to the potatoes. Add one egg, the flours and season. Mix everything well until you get a slightly wet and sticky mass. It should hold its shape once you press it.

3. Form six fritters of equal size. Heat up a pan with enough oil to cover the bottom of the pan. Once the oil is hot, add the fritters and fry on medium low heat until they are golden brown on both sides.

4. Once the fritters have cooked through, place them on a paper towel to drain the excess oil.

5. In the meantime, mash one avocado in a bowl. Add olive oil, vinegar and season with salt and pepper to taste.

6. Serve immediately, while the fritters are still warm. Bon appetit!

Tapioca Cheese Balls

Scenario: a movie you've been wanting to watch is about to start. You are suddenly overcome by a great desire for a warm, deliciously savory snack. A snack that is crunchy on the outside and softy and chewy on the outside. The most important thing is that it should be made quickly so you don't miss out on the movie.

Solution: Tapioca and cheese balls. Gluten free, delicious, warm and savory with a crunchy crust and soft in the middle. Full of flavor from the cheese and herbs. And most importantly, ready in 20 minutes. The most demanding task: grating the cheese. Luckily, we are using a soft cheese that will be grated in no time.

Ingredients:

1 egg

100 gr grated cheese

100 gr tapioca flour

2 tbsp rice flour

50 mL milk

garlic powder, oregano, basil, salt

Instructions:

1. In a bowl, whisk together the egg and milk.

2. Add 100 gr of grated cheese (I used gouda cheese) and incorporate it with the egg and milk mixture.

3. Add the tapioca flour and season with salt, dried basil and oregano and garlic powder. Mix it together using a spatula.

4. The dough will be a bit sticky at this point, so we add two tablespoons of rice flour and continue mixing the dough with our hands until it forms a ball that isn't sticky anymore.

5. Using your hands, form small dough balls and lay them on a baking sheet lined with baking powder. Bake at 180°C or 356° F for 15 minutes. Bon appetit!

If you make this or any other recipe of mine, please take a photo and use #cuisineshobaine and tag me @lavieshobaine so I can see your creations and shower them with likes! :)