RECIPES – COOKING GLUTEN FREE


Look for our Vitarium Gluten Free mixes to create your own delicious recipes.

Coeliac friendly Fish Cakes

Recipe by Richard Corrigan from Corrigan Knows Food

•    500g of fresh diced seafood mix

•    1 sweet potato
•    1 rooster potato
•    1 clove of garlic chopped
•    1/2 a chilli chopped
•    1/2 a lime
•    1/2 lemon
•    50g chopped parsley

•    50g chopped coriander

•    2 celiac bread rolls (for the bread crumbs)
•    1 egg
•    100g celiac friendly flour

•    20ml olive oil
•    Salt & pepper

•    Peel potatoes and cut into small pieces, put into a pot and cook until soft, when cooked allow to cool.
•    Next into a bowl put the olive oil garlic, chilli, squeeze the juice from the lime & lemon and a pinch of salt, now bang in your fish and give it a good mix around with your hands, on to a baking tray with the fish and into a hot oven about 200 for 5 mins, remove and allow to cool.

•    Now for the breadcrumbs. Take the rolls and rub them between your hands, until nice and fine. The children can help with this. Next take three bowls.Put the beaten egg in one the flour in the next and the breadcrumbs in the third, this is to coat the fish cakes.
•    Now mix the fish and the potatoes together in a bowl add your herbs and check the seasoning
•    Divide the mixture into equal amounts, roll into balls in your hands then into the flour dust off any extra flour, next into the egg and then the breadcrumbs, and then pat them down to about 1 inch high.
•    Put a good dollop of olive oil into a frying pan and heat up. Add fish cakes and cook on each side until nicely browned and finish in the oven for a further five mins.
•    Job done, time to eat, great for you, great for the kids, and coeliac friendly. _______________________________________________________________

KID FRIENDLY GLUTEN FREE RECIPES:

WOW! LET’S START WITH ICE CREAM SANDWICHES!
FIRST – LET’S MAKE THE WAFERS:

Gluten-free Rice Crispies
Gluten-free rice crispy squares are fast, easy and oh, so familiar- a gluten-free kid’s favourite recipe. Make a batch to take along to sporting events, for sleep-overs or pack a bag for road trips.
Ingredients:


•    1 10 ounce box of Gluten-Free Brown Rice Crisp Cereal (Use the entire box)

•    8 tablespoons butter (1 stick)

•    1 10 ounce package of marshmallows
•    1 teaspoon GF Vanilla Extract


Preparation:
•    Grease a 13 x 9 inch pan
•    Melt butter over low heat in a large pan.
•    Add marshmallows to melted butter and stir over low heat until melted. Remove pan from heat. Stir in vanilla extract.
•    Stir in rice cereal and gently coat cereal with marshmallow mixture.
•    Pour rice mixture into prepared pan. With buttered fingers press the mixture flat.


ICE CREAM SANDWICHES:

Ingredients:
•    One recipe of Gluten Free Rice Crispy Squares (Below)
•    1 pint of homemade ice cream OR a premium store-bought brand


Preparation:
•    Prepare one recipe of Gluten Free Rice Crispy Squares.

•    Spread the mixture on a large baking sheet instead of a 13×9 baking dish. Butter your hands or a large spatula and press the top of the mixture until it’s smooth and even. Let set up for at least 1/2 hour before cutting.

•    Remove one litre of homemade or premium ice cream from freezer and allow to soften for 10-15 minutes.

•    Cut bars into 2 ½ inch squares. Put one small scoop of ice cream, about ¼ cup, on 10 rice crispy squares and top with another square. Gently push down on the top and smooth ice cream edges.

•    Wrap in parchment or wax paper, and place all sandwiches in a freezer bag. Freeze for at least 2 hours before serving.


Tip: If you prefer larger sandwiches, cut rice crispy bars in 5 inch x 2 ½ inch rectangles.??Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.