Gluten Free Rhubarb Muffins

Gluten Free Rhubarb Muffins

- rice flour
- tapioca flour
- baking soda
- baking powder
- xanthan gum
- salt
- honey
- orange juice
- coconut oil
- eggs (or egg supplement or apple sauce)
- rhubarb
- ground cardamon
- cinnamon
- dark chocolate

Roasted asparagus and chicory filled with quinoa and mushrooms

Chicory
- tricolour quinoa (2 handfuls)
- small red onion (chopped)
- 3 chestnut mushrooms (finely chopped)
- ground cumin
- salt
- black pepper
- asparagus stem (chopped)
- broccoli (handful, roughly chopped)
- extra virgin olive oil or virgin coconut oil
- black olive spread

1. Cook tricolour quinoa.
2. Preheat the oil and add chopped red onion.
3. After 4-5 minutes of cooking on a low heat add chopped asparagus stem, broccoli, mushrooms and spices. Cook for another 5 minutes on a low heat.
4. Add quinoa to the mixture and leave it to rest for few minutes.
5. Wash chicory leaves and with teaspoon spread inside thin layer of olive spread.
6. Add mixture and serve.

Asparagus and mushrooms
- 6 pieces of asparagus
- 4-6 mushrooms
- virgin coconut oil
- sesame seeds
- salt
- pink peppercorns
- mature cheddar (2-3 slices)

1. Preheat coconut oil and add asparagus and mushrooms with some broccoli.
2. Cook on medium heat for about 5 minutes, turning occasionally.
3. Add sesame seeds on asparagus and cook for another 4-5 minutes.
4. Add cheese on asparagus and let it melt. Serve.

Garbanzo beans falafel with hummus (gluten free)

Falafel

- garbanzo beans 500g (soaked overnight)
- fresh coriander (handful)
- fresh parsley (handful)
- ground coriander (1 tsp)
- ground cumin (1 tsp)
- ground cayenne pepper (1/2 tsp)
- pink salt (1 tsp)
- red onion (1 small, chopped)
- garlic (2 cloves, chopped)
- buckwheat flour (2-3 tbsp)

- sunflower oil (150ml)

1. Put all the ingredients (except buckwheat flour) in food processor and mix until almost smooth.
2. Transfer to a bowl and mix with buckwheat flour.
4. Preheat oil in a sauce pan.
3. With your hands from mixture into little patties and fry on each side for about 3-4 minutes or until it turns brown.
4. Serve with hummus or tabbouleh.