Swiss Chard and Chilli Parsley Patties

These little mouthfuls of gorgeousness have come into my life, and personally I do not foresee them leaving my life anytime soon. I know that they do not look too appealing to the eye, but trust me…they are delicious!  These are baked and not fried (yay !!!). They are jam-packed with loads of nutrition, thanks to the swiss chard, and they are gluten-free!  Okay, these don’t need to be made gluten-free, but for those with a gluten intolerance or whatever, this is an added bonus. Aannnnnd, to make these little gems even more desirable and more-ish, they are amazing to eat with a plain yoghurt, additional garlic and herbs. Ahh I just cannot resist these babies.  I made a batch the other day, and literally from the baking tray they were being devoured. They are divine.  I put a few aside in a container, and the following day we had them for lunch with a salad.  They too, are the perfect healthy snack attack.

Swiss Chard and Chilli Parsley Patties

Preparation time:  13 minutes

Cooking time:  15 – 20 minutes

Total time:  28 – 33 minutes

Makes approximately 12 depending on size

Ingredients:

300 grams fresh Swiss Chard, shredded finely (I used the food processor to do this)

3 – 4 large fat garlic cloves, finely chopped

1 Tablespoon (15 milliliters)  of dried chilli flakes (seeds discarded if wanted)

1/4 cup (62.50 milliliters) chopped fresh parsley

1 1/2 cups (375 milliliters) chickpea flour (I used Gluten-Free)

1 teaspoon (5 milliliters) baking powder (I used Gluten-Free)

1/2 cup (125 milliliters) water

Optional extras:

1 cup (or more) Plain yoghurt (I used Lactose-Free)

2 garlic cloves, finely crushed

1/4 cup chopped fresh parsley

Instructions:

Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

In a medium-sized bowl, add the finely shredded Swiss Chard, garlic, chillies, parsley, flour, baking powder and gradually add the water.  Stir all the ingredients thoroughly until a thick batter is formed.  If you feel you feel you need a bit more water, then add, but do not allow this batter to be thin.  Using a tablespoon collect together enough thick batter and then place on a lined and greased baking tray. These patties will not spread much so just leave a small space in-between each pattie.  It is not necessary to flatten them, I quite like the rugged rustic look of the jagged edges. Ideally if you have a silicone baking mat, these work the best as no lining or greasing is required.  Once the baking tray is full, place in the oven to bake until done.

For the Optional Extra’s:  Place the garlic and parsley into a bowl and add the yoghurt.

Serve warm or hot with the yoghurt (if using).

Enjoy 🙂

 

 

Advertisements

Gluten and Wheat Free Savoury Spiced Bread

To all the bread lovers out there, this one is for you.  But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours.  Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂  In all seriousness, I just love the subtle nuttiness of it.

This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find  a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful.  This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there.  The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.

Gluten and Wheat Free Savoury Spiced Bread

Preparation time:  12 minutes

Cooking time:  30 – 35 minutes

Total time:  42 – 47 minutes

Ingredients:

152 grams (360 milliliters) white or brown rice flour

36 grams (85 milliliters) chickpea flour

1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda

1 teaspoon (5 milliliters) ground coriander

1 teaspoon (5 milliliters) dried origanum

1/2 teaspoon (2.5 milliliters) ground cumin

1 large onion, chopped

1 cup (250 milliliters / 250 grams) unsweetened apple juice

4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil

3 Tablespoons (45 milliliters / 45 grams) lemon juice

1 Tablespoon (15 milliliters) honey

2 Tablespoons Tahini paste

2 jumbo-sized free range eggs

Topping:  Dry toasted sunflower and sesame seeds

Instructions:

Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.

In a large sized bowl, add the flours, bicarb, herbs and spices together.  Using a hand whisk, whisk together to combine all the ingredients and set aside.

Using a food processor, add the remaining ingredients being, the onion, apple juice, oil, lemon juice, paste, honey and eggs.  Process until blended to a smooth consistency.

Then, add the processed ingredients to the flour mixture and stir.  Do not over stir.  Do not use a mixer.  This needs to be stirred gently.

Pour into a greased and lined baking tin. (I used a square baking tin approximately 7 x 7 inches / 18 x 18 centimeters in size).

Bake for about 30 – 35 minutes.  Test with a skewer, if it comes out clean then the bread is done.  Allow to cool, before slicing.

Enjoy 🙂