GLUTEN FREE GINGER COOKIES

ingredients

1,5 cup gluten free flour (or mix of rice flour, buckwheat flour and 1 tbsp soy flour)
1 tbsp minced flax seed
2 tbsp warm water
1/4 cup vegetable oil
1/4 cup brown sugar 
3 tbsp date molasses or maple sirup
1 tsp backing soda
1/2 tsp salt
1/2 tsp cinnamon, ginger powder, cloves, grated fresh ginger

directions

preheat the oven to 180 degrees C.
cover the flax seeds with cold water and leave for 5 minutes. in a mixing bowl combine oil, sugar, molasses and flax seeds. 
in a separate bowl mix the remaining dry ingredients - flour, backing soda, salt and spices. mix well. 
in a large mixing bowl combine the dry and wet ingredients and stir by hand until all the ingredients are blended into a moist ball of dough.
if needed add some extra oil or water.
form the cookies in hands or use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. bake for about 15-20 minutes. allow the cookies to cool at least 15 minutes before serving. 

(cookies on the picture were topped with a mixed sweet candied orange peel - see my recipes!)

CARROT TOP PESTO

ingredients

1 bunch of carrot greens (stems removed)
100-150 ml extra virgin olive oil
1 garlic clove
100-80 g almonds
2 tbsp sesame seeds

sea salt/pepper to taste

directions

roast nuts and seeds on the dry skillet for about 5 to minutes.
in a food processor process nuts and seeds; add the cut carrot leaves, oil, garlic, salt, pepper and process until finely minced. taste and adjust the seasoning. put into a jar and refrigerate up to 2 days.

POLISH APPLE PANCAKES (GLUTEN FREE)

ingredients

250 g buckwheat flour
4 medium apples
(peeled and thinly sliced)
water
1 tbsp vegetable oil
1 tsp backing soda
1 tbsp unsweetened coconut
(shredded)
1/2 tsp salt
vanilla extract
cinnamon
canola oil for frying

directions

in a bowl combine flour, salt and backing soda. add oil and water (around 1.5 cup) to dry ingredients and stir until smooth and creamy. add apples and blend it with a hand blender for a few seconds (so that it remains crunchy).
heat a lightly oiled skillet over medium-high heat.
use a large spoon to scoop the batter onto the hot pan. fry each side until golden brown.
sprinkle with cinnamon and serve with vegan cream if desired. 

FARINATA

/LIGURIAN CHICKPEA FLATBREAD/ 

ingredients

250 g chickpea flour
750 ml water
80 ml olive oil
1 tsp salt
fresh rosemary (optional)

directions

put chickpea flour into a bowl and slowly add the water, whisking to keep lumps from forming. cover the bowl and let it sit for at least 4 h in a warm place.
preheat the oven to 220 degrees C. remove the foam from the surface of the batter and mix in half of the oil, rosemary and salt.
oil a large pizza pan or cast iron skillet with other half of oil and then pour the batter into the pan. bake for 40 min or until it has firmed up and become golden.
cut into wedges and serve hot.

SUSHI

ingredients

1 cup short grained sushi rice
3 tbsp rice vinegar
1/2 tsp salt/sugar
2 cups water
3 nori (roasted seaweed) sheets
bamboo sushi rolling mat
1 carrot (peeled and cut into matchsticks)
1/2 avocado (thinly sliced)
1/2 cucumber (peeled and cut into matchsticks)
1/2 yellow bell pepper (cut into matchsticks)
1/3 zucchini (cut into matchsticks)
pickled ginger
soy sauce
wasabi paste

directions

rice preparation::
rinse and drain the rice. place the rice and water into a medium saucepan and cover with lid. bring to a boil and cook until the water in absorbed (about 15 min). remove the rice from heat and set aside for 15 min.
transfer it into a medium bowl, add vinegar, salt and sugar and gently mix with a flat spoon. cover and let it cool.

to make the rolls::
place bamboo mat with the slats running crosswise on a clean working surface. lay a sheet of nori shiny side down and lined up with the closest edge of the mat. spread evenly about 1/3 of the rice on the nori, with 4 cm uncovered at the far edge and 2 cm border on each long side. line up the fillings about 3 cm from closest near edge, evenly across the rice.
beginning with the closest end of the mat tightly roll up the nori, rice and fillings into a cylinder. press the roll firmly inside the bamboo roller. open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. repeat with remaining rice and fillings.
transfer rolls to a plate, cover with a damp towel and place into a fridge.
cut each sushi roll into 8 pieces with a sharp knife.
serve with a bowl of soy sauce for dipping, wasabi and pickled ginger.