#GlutenFree Chickpea Fritters for #SundaySupper

Jun 9, 2013 by lovelypantry

I’ve had to look into so many things with regards to how we eat our food today. With all the various food sensitivities out there, it is so important to pay attention to foods that can cause illness to you or your loved ones. I have had to learn about  Gluten from a friend of mine who is sensitive to wheat products. I was not aware of Celiac Disease/Gluten Sensitivity before my friend shared her situation with me. I was more familiar with common food allergies/sensitivities like dairy, nuts and shellfish. Today’s #SundaySupper theme is all about meals prepared for either health or dietary restrictions. So whether it be Gluten Free, Dairy Free, Sugar Free, Nut Free – we will have something to share with you today.

Our host this week is Bea from Not So Cheesy Kitchen. Bea’s blog is dedicated to sharing meals and information about a rare metabolic disorder called Classic Galactosemia. This particular disorder prevents the body from processing sugar galactose properly. Bea has been able to allow her family to thrive by preparing special meals that are free from galactose, with guidance from her metabolic clinic. Bea is a true champion! Having a restricted diet has its many challenges, but Bea manages it well and shares her recipes and experiences with us on her blog. Thank you , Bea! And Thank you for hosting this theme that is so close to your heart.

Today I am sharing with you a Gluten Free Fritter using Chickpeas, Scallions, and tomatoes. I really like fritters. There is something about them that I find so comforting. Perhaps it’s because my grandma used to make saltfish fritters for me, I’m not sure. They are so easy to make and such a practical snack. Everyone should be able to enjoy fritters of some kind. They can be served as a side dish or as a snack.

 

 

I really enjoyed these chickpea fritters. It’s always great to know you can create more than just hummus with a can of chickpeas. Scallions bring a lovely flavour to the fritters and pair nicely with the Tomatoes. Any tomato will do, as long as you remove the seeds first. You only need about a cup of diced tomatoes.

 

 

 

 

I used this opportunity to use the Gluten-Free Flour that I had in my pantry. Instead of using a full cup the GF flour for this recipe, I went half and half with Quinoa Flour – another Gluten Free flour.

 

I also shredded a handful of spinach to give the fritters some added nutrition as well as a beautiful hint of green!

 

 

I’m very happy to have made a #GlutenFree dish for today’s #SundaySupper. Although I do not have a Gluten sensitivity, I will always try to make a variety of recipes that can assist other readers with special diets. Hope you enjoyed my recipe today. As always, check out the list of Recipes from the #SundaySupper group. Feel free to PIN and share your favourites on Facebook or Twitter!

 

Breakfast

• Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding bygirlichef
• Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
• Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe byMasala Herb

Main Courses

• Gluten Free Nothing Missing Manicotti by Jane’s Adventures in Dinner
• Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles bySmall Wallet, Big Appetite
• Gluten Free Pizza by Cravings of a Lunatic
• Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
• Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
• Dairy, Egg & Gluten Free Vegan Mac and “Cheese” by Webicurean
• Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen
• Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie

• Gluten Free Persian Cucumber Yogurt by Shockingly Delicious
• Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
• Dairy Free Farro and Fruit Salad by Magnolia Days 
• Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
• Gluten Free Chickpea Fritters by The Lovely Pantry
• Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni’s Food
• Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love

• Dairy & Gluten Free French Bread by Blueberries and Blessings
• Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue’s Nutrition Buzz

Treats

• Dairy & Gluten Free Individual Chocolate Pavlovas by The Girl in The Little Red Kitchen
• Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
• Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
• Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
• Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
• Dairy Free Chocolate Gelato by Growing Up Gabel 
• Dairy, Egg, Gluten & Sugar Free Cantaloupe, Strawberry, & Coconut Gazpacho by Peanut Butter and Peppers
• Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
• Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked
• Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
• Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream byCookistry
• Gluten Free Mousse & Cookies by Ninja Baking
• Gluten Free Brown Butter Snickerdooles by Pies and Plots
• Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
• Gluten Free Lemonade Dip by The Messy Baker
• Nut & Fat Free Chocolate Angel Food Cake by Table for Seven

Drinks

• Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
• Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet

 

 

***

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!

We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

read more

Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by lovelypantry

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

 

 

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

read more

Apricot Oatmeal Muffins

Jun 4, 2012 by lovelypantry

Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely  muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.

We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure  that any dried/fresh fruit could be substituted but I really wanted to try using apricots.

While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up  in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.

 

 

 

 

Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.

 

 

Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.

 

 

These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!

 

 

These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!

 

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Cheers, An! Here’s to more Muffin Mondays to come!

Happy Monday everyone!

~Lyn

read more

Banana Berry Smoothie

Feb 23, 2012 by lovelypantry

I haven’t posted a smoothie to The Lovely Pantry in a while. My first (and only) smoothie post thus far was the Banana Nutmeg Smoothie. I think its safe to say that every smoothie that I make will have a banana in it. Everything else is purely optional. For  the past week, I’ve been eating soft foods and so smoothies almost became mandatory – which is great. I’ve been whipping up smoothies for me and the kids, and even allowing them to choose some of the ingredients. Great!

 

 

I generally keep smoothies pretty simple. Occasionally, I’ll add vegetables or a flavoured protein powder (if I’m making just for me).

 

 

 

Frozen berries are always in my freezer specifically for smoothies. That way I have them on hand throughout the year and also I don’t have to add ice. I’ll use frozen bananas too if I don’t have fresh on hand. Whatever works, right?

 

 

My cousin told me that she adds spinach to her smoothies. I’ve been putting it in my smoothies ever since. You don’t even know it’s there. But I let my son put it in the blender so that he knows there is goodness his smoothie.

 

 

 

 

 

And here you have a healthy and refreshing breakfast drink!

 

 

Have a wonderful weekend everyone! Take good care of yourselves 🙂

 

 

 

 

 

 

read more