20 Feb Flour Power! Two Delicious & Simple Gluten-Free Recipes

The world really is waking up to all the health benefits of going gluten-free – but just how easy is it to take your favourite traditional recipes, and turn them into gluten-free goodies? Luckily, Faithful to Nature has got your back, with a whole range of natural and organic gluten-free foods. What’s more, we’ve got two easy recipes to help you put a gluten-free spin on two much-loved classics. Read on and we’re sure you’ll want to get cracking in the kitchen right away!

Creamy Gluten-Free Chicken Soup

OK, so maybe it’s a little early to be thinking about our favourite home-made ‘flu season remedy – but this recipe just sounded too good not to share, and you’ll have plenty of time to practice getting it perfect before the weather starts to turn chilly.

Ingredients:

• 3lb free range chicken, cooked & shredded
• 1tbsp organic coconut oil
• 1 onion, chopped
• 4 cloves garlic
• ¼ cup butter
• ¼ cup coconut flour
• 2 cups chicken stock
• 16oz stewed tomatoes, juices included
• 2 zucchini, chopped
• 2 yellow squashes, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 14oz coconut milk
• A handful of cilantro/ coriander
• 1 avocado

Method:

• Season and cook the chicken, then allow the meat to cool.
• Melt the coconut oil in a pan, and sauté the onion until it starts to soften. Then add the garlic and cook for 5 minutes.
• Add the butter, then stir in the coconut flour slowly to make a paste (roux). You can increase the amount of butter and flour if you want a thicker soup.
• Add the chicken stock (you can add more if you find the soup too thick).
• Add the chicken, tomatoes, zucchini, squashes, carrots and celery. Season to taste with salt and pepper or your favourite herbs (origanum, rosemary, sage and basil work best).
• Simmer for at least 30 minutes.
• Add the coconut milk and simmer for 5-10 minutes before serving. This will make the soup deliciously creamy.
• Garnish with a dash of coriander and sliced avocado!

Buckwheat Blueberry Pancakes

A tasty treat packed with nutrients – enjoy with your loved ones on lazy Saturday mornings!

Ingredients:

• 1 cup coconut flour
• 1 cup buckwheat flour
• 6tsp gluten-free baking powder
• 1tsp salt
• 1 cup blueberries
• 2 free range eggs, beaten
• 2 cups milk (or 1 cup milk, 1 cup yoghurt to make thicker, fluffier pancakes).
• ¼ cup brown rice syrup
• ¼ cup coconut oil, melted

Method:

• Sift all the dry ingredients together. Toss in the blueberries.
• Set aside 2tbsp of the coconut oil, and whisk the rest of the wet ingredients together.
• Combine dry and wet ingredients. Mix only until all the dry ingredients are moist.
• Put 2tbsp coconut oil into your pan and spoon in the batter.
• Cook until bubbles form, then flip your pancake over to finish cooking.
• Serve with your favourite fruity toppings, or real maple syrup. Enjoy!