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Gluten-Free Pie Crust

Gluten-Free Pie Crust

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Gluten-Free Pie Crust

Date:
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Prep Time: 20 mins

Bake Time: 20 mins

Servings: 4

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Ingredients

  • 1¼ cups gluten-free flour: Choose a xanthan gum-containing gluten-free all-purpose flour blend for best results. In this recipe, do not use a one-ingredient flour such as coconut or almond flour. They react differently to moisture, so the amounts won’t be right.
  • ½ cup cold butter, cubed: To make a flaky gluten-free pie crust, cold fat is necessary. As the pie bakes, the pieces of butter in the dough form pockets of steam. This is what gives it a light, flaky texture instead of making it thick like a cookie. You can use vegan butter if desired.
  • ½ teaspoon salt: Keep salt on hand. It’s a key ingredient in homemade pie crust. The flavor of a gluten-free pie crust will be bland without salt.
  • 4-6 tbsp. ice-cold water: Ice water adds moisture, allowing you to make a smooth dough ball. Additionally, it keeps the butter very cold.

Instructions

  1. In a food processor, combine the flour, salt, and butter and process until crumbly.
  2. Add the cooled water gradually until a dough forms.
  3. Form into a disc shape after removing from the food processor.
  4. Wrap with plastic wrap and place in the refrigerator for one hour to rest.
  5. The dough should be taken out of the fridge and left to rest for 10 to 15 minutes at room temperature.
  6. Between two sheets of parchment paper, roll the dough to an approximate thickness of ¼ inch.
  7. This pie crust is ready for you to add to your favorite filling and bake!
  8. Preheat the oven to 375°F to par-bake the crust. The pie crust’s base should be punctured all over with a fork. Cover the whole crust with parchment, then fill the bottom with dry beans or pie weights. Bake for 10 to 15 minutes, then remove the parchment and baking beans and bake for an additional 2 to 5 minutes, till it is golden brown.

Expert Tips

  • Ensure that the butter and water are both very cold. Flaky layers are created by cold butter.
  • Avoid working the dough too much. The butter should not be melted.
  • Before you bake the dough, you can brush it with an egg wash to give it a golden crust.
  • This recipe is enough for single-crust pies. For a sweet pie with two crusts, double the recipe, brush the top with an egg wash, and add coarse sugar on top.
  • If the dough appears too crumbly, add 1 tablespoon of cool water at one time until a smooth ball is formed.

Keep visiting Quay Naturals, we’ll explore a world of delicious recipes that cater to your dietary needs without sacrificing taste.

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Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

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Gluten-Free Graham Crackers

Date:
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Prep Time: 15 mins

Bake Time: 15 mins

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Ingredients

  • 2 cups gluten-free flour blend (I prefer quay naturals All Purpose Flour. You can make your own with a combination of gluten-free flours like fonio flour, rice flour, cassava flour, sorghum flour, tigernut flour, and tapioca flour).
  • ¼ cup brown sugar
  • 3 tablespoons honey   
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes (or dairy-free alternative for a vegan option)
  • 2-4 tablespoons cold water

Instructions

  1. Combine all the dry ingredients in a large mixing bowl.
  2. Add the cold butter cubes to the flour mixture. Cut the butter into the flour with your fingers or using a pastry cutter until it look like coarse crumbs.
  3. Add honey and vanilla extract to the flour mixture and stir.
  4. Gradually add the cold water, 1 tbsp. at a time, and continue mixing until the dough forms a ball. You may not need to use all the water, so add it gradually until the right consistency is achieved.
  5. Use parchment paper to line a baking sheet.
  6. Once the dough is formed, divide it in half. Roll the dough out between parchment papers or on a silicone baking mat to your desired thickness, usually around 1/8 inch thick.
  7. Remove the top parchment paper and transfer it onto the prepared baking sheet. Use a knife or a pizza cutter to score the dough into graham cracker shapes and prick the dough with a chopstick or fork.  
  8. Bake the graham crackers in the preheated (to 350°F) oven for around 12-15 minutes or until the edges turn golden brown.
  9. Take them out of the oven and let them cool on the baking tray for a short. Next, transfer them to a wire rack to cool thoroughly.

Recipe Notes

  • Enjoy them plain, dip them in various spreads or sauces, or as a topping or mix-in for various desserts.
  • Store the gluten-free graham crackers at room temperature in an airtight container for up to 5-6 days.

Keep visiting Quay Naturals, we’ll explore a world of delicious recipes that cater to your dietary needs without sacrificing taste.

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Gluten-Free Orange Almond Cake

Gluten-Free Orange Almond Cake

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Gluten-Free Orange Almond Cake

Date:
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Prep Time: 15 mins

Bake Time: 40 mins

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Ingredients

  • 1 ¼ cups Almond Flour: We used Quay Organic Blanched Almond Flour.
  • 1 ½ cups All-purpose flour: We used Quay Gluten Free All Purpose Flour.
  • 1 cup Sugar: You may use liquid sweeteners such as maple syrup or agave syrup as per your liking.
  • 2 teaspoons Baking powder: For increasing fluffiness and lighting the cake’s texture.
  • ½ teaspoon Salt: To enhance the cake batter.  
  • 1 cup Orange juice: Add a natural sweetness and flavor that pairs well with the almond flour, making a cake that is pleasant and tangy.   
  • ¼ cup Oil: To nicely bind all the ingredients and add moisture to the cake. You may use melted butter instead.
  • 6 eggs: If you’re vegan use 2 tablespoons of ground flax seeds. Flaxseeds act as an egg replacer.
  • 1 teaspoon Vanilla: To infuse the flavors with warmth.
  • Orange zest: A little fresh-grated orange zest goes a long way in terms of flavor.

Instructions To Follow

Follow each step carefully to get the finest results.
  1. Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with butter paper or parchment paper.
  2. In a mixing bowl, combine gluten-free flour, almond flour, sugar, salt, and baking powder.
  3. Mix well orange juice, oil, eggs, orange zest, and vanilla in a separate bowl.
  4. Combine thoroughly dry ingredients and wet ingredients. 
  5. Add the mixture to the baking pan and let it bake. When a toothpick put into the middle comes out clean, your cake will be done, so check it for around 40 minutes.
  6. After taking the cake out of the oven, let it cool thoroughly.
  7. Once the cake has cooled, you can dust it with powdered sugar if desired. Slice and serve.

Storage Guidance

This gluten-free orange almond cake can be stored for 3-4 days at room temperature if kept in an airtight container or wrap in cling film. Do not store the cake in the refrigerator, as it will get dry.

Storage Guidance

  • For the greatest orange almond cake, you must use fresh orange juice.  
  • A great time-saving tip is to make the orange juice ahead of time and store it in the freezer or refrigerator until needed.
  • Use a greased and lined springform pan. This makes it easy to remove the cake from the pan and keep the top unbroken. 
  • If you do not have a springform pan, however, you can use a cake pan that has been well-greased and lined with baking paper (lining the base and sides). And carefully remove the cake once it has cooled.

So put on your apron, preheat the oven, and prepare to wow your guests and family with this delightful gluten-free dessert. We can’t wait for you to try this cake and experience the joy it offers with every bite. Come on, let’s bake and enjoy the deliciousness!

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Oatmeal Energy Bars

Oatmeal Energy Bars

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Oatmeal Energy Bars

Date:
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Prep Time: 15 mins

Bake Time: 40 mins

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Ingredients

  • ½ cup seeds: You may use your favorite seeds like pumpkin seeds, flaxseeds, or sunflower seeds.
  • 1 cup chopped nuts: Add your choice of nuts such as almonds, pecans, walnuts, pistachios, or cashews.
  • ½ cup dried fruits: Pick your favorite dried fruits such as raisins, cranberries, or chopped dates.
  • 2 cups rolled oats: I always use gluten-free oats in my energy bars.
  • 1 teaspoon vanilla extract: To improve the flavor.
  • ½ cup nut butter: You can use almond butter or peanut butter.
  • ⅓ cup sweetener (optional): You may use honey or maple syrup.
  • ½ teaspoon cinnamon (optional): It gives the bars a warm and comforting fall flavor
  • Pinch of salt: To balance out all flavors.

How To Make Oatmeal Energy Bars (Granola Bar)?

  1. In a large bowl, combine the oats, chopped nuts, seeds, dried fruits, cinnamon (if using), and salt.
  2. In a separate microwave-safe bowl or small saucepan, heat the nut butter and honey (or maple syrup) until melted. Stir in the vanilla extract.
  3. Combine the melted mixture with the dry ingredients until everything is properly mixed.
  4. Transfer this mixture to a prepared baking dish and press it down firmly with the back of a spoon or your hands to create an even layer.
  5. Bake in the preheated oven (at 300°F) for about 15-18 minutes, or until the edges are golden brown.
  6. Take the baking dish out of the oven and allow it to cool thoroughly.
  7. Once cooled, cut into bars or shapes of your desired size.

Recipe Notes

  • Oats are inherently gluten-free, but it’s important to remember that during processing, they may become contaminated with gluten. Therefore, if you have celiac disease or gluten sensitivity, it’s important to choose certified gluten-free oats.
  • Use a food processor to chop the nuts and dates to make the process easy. The nuts and dates can be chopped by hand if you don’t have a food processor.
  • Always grease and line your baking tray with parchment paper to avoid sticking and breaking.
  • Feel free to customize the recipe by adding or substituting ingredients based on your preferences or dietary restrictions. You can incorporate ingredients like shredded coconut, chocolate chips, hibiscus flower powder, or spices like nutmeg or ginger.
  • Store the oatmeal energy bars in an airtight container at room temperature for up to one week, or refrigerate them for longer shelf life.

 Enjoy the goodness of life!

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Gluten Free Linzer Torte

Gluten Free Linzer Torte

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Gluten Free Linzer Torte

Date:
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Prep Time: 30 mins

Bake Time: 40 mins

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Ingredients

  • 2 cups all-purpose flour
  • ½ tsp. ground cinnamon
  • ⅔ cup dark brown sugar
  • Dash of lemon zest
  • 1 cup ground almonds
  • A pinch of salt
  • ⅔ cup white sugar
  • 2 egg
  • 1 cup unsalted butter, melted
  • ½ tsp. vanilla extract
  • 1 cup raspberry jam
  • Powdered sugar, for dusting

How To Make Gluten-Free Linzer Torte?

  1. In a medium-sized bowl, whisk together the flour, salt, dark brown sugar, cinnamon, and ground almonds. Set it aside.
  2. In another large mixing bowl, mix together the softened butter, vanilla extract, eggs, and white sugar until well combined. Add lemon zest and mix. 
  3. Add the flour mixture gradually and combine until a pliable dough forms.
  4. Take about two-thirds of the dough and press it evenly into the bottom of a greased 9-inch tart pan and up the sides of the prepared tart pan, forming the crust.
  5. Spread the raspberry jam evenly over the crust.
  6. Roll out the leftover dough onto a floured surface to a thickness of about ¼ inch. Cut the dough into strips and arrange them on top of the raspberry jam to create a lattice pattern.
  7. Bake the Linzer Torte in the oven (preheated to 350°F) for about 35-40 minutes, or until the crust is golden brown.
  8. Let it cool thoroughly in the pan.
  9. Once cooled, carefully remove the sides of the tart pan. Dust the Linzer Torte with powdered sugar before serving. Enjoy!

Serving Suggestions

The Linzer Torte is traditionally served at room temperature and goes well with a scoop of ice cream.  If you are serving the Linzer Torte for a special occasion or gathering, consider pairing it with a cup of coffee or tea. The combination of the sweet, buttery tart with a warm beverage is truly delightful.

Variations

  • Nuts: You can use ground hazelnuts instead of almonds.  
  • Jam: Linzer Torte is traditionally made with raspberry jam, but you can also use other fruit jams such as strawberry, redcurrant, marmalade blackberry, or apricot. Feel free to experiment with different flavors to suit your preferences.
  • Spice: You can leave the cinnamon; the cake is delicious even without the cinnamon. Or you can try to incorporate other spices such as nutmeg, cloves, or allspice into the dough for a more aromatic taste. Experiment with different combinations to find your favorite blend of flavors.
  • Chocolate: If you want to add an extra touch to your Linzer Torte, you can melt some dark chocolate and drizzle it over the top of the tart once it has cooled. This will add a delightful chocolatey flavor to complement the fruity jam.
  • Linzer Cookies: This recipe can also be used to make Linzer Cookies by using cookie cutters and punching one little hole in the center of some cookies. Bake according to the cookie instructions. When the cookies have cooled, spread the raspberry filling on each cookie that doesn’t have a hole cut in the middle. Then, top each cookie with a cookie that has a hole cut out. Before serving, dust with sugar.  

Pro Tips

  • Use a kitchen scale to measure the ingredients for the best results.
  • Spray the sides and bottom of the pan with cooking spray and use parchment paper to protect the pastry from sticking to the pan.
  • Create space between the lattices; otherwise, they would merge together during baking, making the jam filling invisible.
  • Serve the Linzer Torte at room temperature or slightly warmed.
  • Leftovers can be stored at room temperature for a couple of days if kept in an airtight container. The flavors of the Linzer Torte tend to develop and intensify over time, making it even more delicious on the second day.
So, grab your apron, dust off your rolling pin, and delve into the art of baking Linzer Torte. With our recipe guide, you’ll soon master the art of this classic Austrian dessert, creating a treat that is not only visually stunning but also utterly irresistible. Get ready to indulge in a slice of Linzer Torte heaven!

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Piri Piri Noodles

Piri Piri Noodles

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Piri Piri Noodles

Date:
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Prep Time: 20 mins

Bake Time: 5 mins

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Ingredients

  • 2 Bell Pepper 
  • 2 Clove Garlic 
  • 1 bunch Flat Leaf Parsley
  • 200 grams Egg Noodles
  • 2 tbsp. (or as per taste) Quay piri piri Seasoning
  • 2 tbsp. Tomato paste
  • 200 grams of Cooked Shredded Chicken  
  • 60 grams of Cheddar Cheese (optional)

How To Make Piri Piri Noodles?

  1. Add half a teaspoon of salt to a big pot of water and bring it to a boil. In another big frying pan, heat some oil over medium-high heat. Meantime the oil heats up, cut the pepper in half and remove its core and seeds. Cut into long, thin strips. Fry the pepper in the heated oil for 3-4 minutes or until tender and colored. In the meantime, prepare the garlic by peeling and grating it (or using a garlic press) and the parsley by finely chopping it (stalks and all).
  2. When the water is boiling, add noodles and cook for 3 to 4 minutes, or until soft. Once cooked, drain the noodles in a colander (reserve 1 cup water), return them to the pan, drizzle it with oil, and stir to prevent them from adhering together. 
  3. While waiting for the pepper to soften, add the piri piri seasoning and garlic with it. For one minute, cook. Combine the tomato paste and pasta water. Add the pulled chicken, stir, and let it cook for about 2 to 3 minutes, or until the sauce has thickened and the chicken is heated well.
  4. Taste the sauce to see if it needs extra salt or pepper. Mix the drained pasta with the sauce. If the noodles sauce has become too thick, add a dash of water. 
  5. Transfer the noodles to a bowl. Serve it topped with grated cheese. Sprinkle the parsley over top. Enjoy your piri piri noodles!

Serving Piri Piri Noodles

In order to balance out the sauce’s richness and enhance the flavors, I typically serve this dish with freshly squeezed lime juice. I also enjoy adding a pinch of red pepper flakes for some more heat and any remaining parsley. You can also serve it with cheese if you’re missing it!

I truly hope you like it and give this delicious noodle recipe a try. Please leave a comment below to tell me of the outcome.

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Tigernut Flour Ginger Cookies

Tigernut Flour Ginger Cookies

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Tigernut Flour Ginger Cookies

Date:
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Prep Time: 5 mins

Bake Time: 10 mins

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Ingredients

  • 1/2 cup Quay Naturals Tiger nut flour
  • 1/4 cup Quay Naturals tapioca starch flour
  • 2 tbsp coconut sugar
  • 1 tsp Quay Naturals ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves  
  • 3 tbsp oil
  • 2 tsp water

Instructions

  1. Heat your oven to 350F/180C. Line a large baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the tigernut flour, tapioca starch flour, coconut sugar, cinnamon, salt, cloves, and ginger. Set it aside.
  3. Add the oil and water to the bowl, stirring until completely.
  4. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch).
  5. Place the dough balls on the baking sheet. Using a rolling pin, roll the dough between the parchment until it is about 2 inch thick.
  6. Bake the cookies for 8 to 10 minutes or until edges are slightly browned.
  7. Remove the cookies from oven and cool on the baking sheet for at least 3 minutes, then transfer to a wire cooling rack.
  8. Enjoy!

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Cassava Flour Blueberry Muffins

Cassava Flour Blueberry Muffins

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Cassava Flour Blueberry Muffins

Date:
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Prep Time: 10 mins

Bake Time: 20 mins

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Ingredients

  • 2 cups Quay Naturals Cassava Flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup dairy free milk
  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Heat your oven to 400F/200C. Beat together softened butter with sugar until pale and creamy).
  2. Add the eggs and beat in for 1 minute. Add the vanilla extract and milk, mix together.
  3. In a separate bowl, mix the flour, baking powder, baking soda and pinch of salt. Add this to the other ingredients, plus the blueberries and stir together.
  4. Divide the mixture into muffin cases and bake for 20 minutes until golden.
  5. Finally, remove from oven and serve!

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Tapioca Pearls

Tapioca Pearls

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Tapioca Pearls

Date:
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Prep Time: 15 mins

Bake Time: 25 mins

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Ingredients

  • 100 g tapioca starch: 100 g tapioca starch: Tapioca starch is, unsurprisingly, the primary ingredient of tapioca pearls. In this recipe, I use Organic Tapioca Starch Flour which is made from cassava root starch.
  • 50 g brown sugar: I prefer to add sugar to the dough, as the pearls taste bland or chalky without it. Depending on the color of the boba you want, you will need to use a specific kind of sugar. Or you also need to use specific food color to get the desired color of tapioca pearls.
  • 80 ml + 8 cup water: To knead the dough and cook boba.

How To Make Tapioca Pearls?

  1. Combine 30 grams of brown sugar with 60 milliliters of water and bring to a boil. Turn off the heat when it is bubbling and well-integrated. Mix thoroughly after adding half the tapioca starch. While the mixture is still warm, gradually add the remaining starch flour and stir well. The dough should be faintly sticky. Before moving on to the next step, give the mixture a moment to cool somewhat.
  2. Knead the dough on a level surface. Roll out the dough with a little bit of flour and get it to approximately 1 to 1.5 centimeters thick. Cut them into 1.5 cm by 1.5 cm squares using a knife. Make little balls out of these in your hands. To keep the balls from clinging to one another, sprinkle on some dry tapioca starch.
  3. To cook boba, bring eight cups of water to a boil and add in the uncooked tapioca pearls. Cooking this for 6 to 8 minutes over medium-high heat is sufficient. This should cook for a further five to ten minutes on low heat. When the tapioca pearls start to float to the top of the boiling water, remove them. Place the boba in an ice bath right away for one minute.
  4. To make a syrup, bring 20 ml of water and remaining brown sugar to a boil in a separate pot and simmer for 5 minutes.
  5. On low heat, add the tapioca pearls to the brown sugar syrup that has been made. Let this sit for at least 6–8 minutes, or longer until the syrup has reached the right thickness. Stir occasionally.
  6. This can be added right away to hot beverages. However, before assembling a cold drink, let it rest for at least 10 minutes.

Assemble Bubble Tea

Fill a glass halfway with the cooked boba and sugar syrup.  Pour tea and milk into a glass. I like using whole milk since it has more taste. You can choose whatever milk or cream you want to use. Stir everything together, taste the milk tea, and adjust the milk or sugar syrup amount as necessary. Enjoy the drink after adding ice cubes to the top!

Note

Don’t try sucking the tapioca pearls up with all your might if they become stuck in the straw. That poses a choking hazard! Simply scoop the pearls up with a spoon.

How To Store Tapioca Pearls?

Uncooked pearls should be frozen for the best possible storage. Make sure tapioca flour has been used to sprinkle the pearls. Before transferring them to a freezer bag, freeze them in one layer on a dish covered with parchment for an hour. They will last for six months. The tapioca pearls may break when they freeze, but don’t worry—the crack will close up after cooking. When you are prepared to eat the boba, heat some water to a boil and prepare it as you would fresh boba.

Note

  • Incorporating the second quantity of flour requires prompt action. It won’t turn into dough otherwise. Since it can get rather hot while mixing this together, I advise using gloves or chopsticks.
  • If the dough is too dry and crumbly, combine all of the dry flour. Sprinkle one tsp. of warm water over the flour and incorporate it into the dough. If extra water is required, add it. Try to avoid adding too much water all at once because the dough might become quite sticky very soon.
  • On the other hand, if the dough is extremely sticky (as might happen when preparing boba with molasses), add a small amount of tapioca starch and stir it in. If the dough remains excessively sticky, add extra starch.
  • Depending on the desired consistency, cook the boba for less or more time. Keep the heat at a medium-high level as you cook the outer layer of the tapioca pearls to achieve boba that is tender on the outside and slightly firm on the inside. Then, on low heat, simmer the little spheres to cook the center.
  • Keep an eye on the brown sugar syrup’s consistency. I advise waiting until the syrup has thickened to a slightly runny consistency before adding the tapioca pearls. This should be thick enough to cover a spatula and not drip off immediately.

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Crispy Fried Chicken

Crispy Fried Chicken

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Crispy Fried Chicken

Date:
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Prep Time: 10 mins

Bake Time: 10-15 mins

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The crispy fried chicken made with cassava flour has a deliciously crunchy exterior and juicy, tender meat inside. The cassava flour adds a unique texture and flavor to the coating, making it a gluten-free alternative to traditional fried chicken recipes.

Looking to give your favorite fried chicken recipe a fun twist? No need to look any further! This tasty alternative to traditional fried chicken is exactly what you are looking for. Your favorite comfort cuisine will taste and have a lovely crunch from cassava flour!

Here’s an easy-to-follow recipe that promises a satisfyingly crispy and flavorful crunch to your fried chicken.

Understanding the Magic of Cassava Flour

Cassava flour, derived from the starchy root of the cassava plant, is a gluten-free and grain-free alternative that can be used as a thickener for sauces, in making tortillas, pie filling, and gravies. It can also be used for baking.

Cassava flour also adds a unique twist to traditional fried chicken recipes. Cassava flour, which is known for its light texture and exceptional crispiness, improves the coating’s grip on the chicken for a satisfying crunch that leaves you wanting more.

Appealing Features Of Cassava Flour Crispy Fried Chicken!

Cassava-flour-fried chicken has several enticing features that distinguish it from traditional flour-fried chicken. The following are some standout features:

  • Light and crispy texture: Cassava flour gives the fried chicken a crunchy, light coating that tastes great. It provides a delicate crunch that goes well with the juicy chicken inside.
  • Nutrient-rich: Cassava flour is derived from the cassava root, which is a good source of essential nutrients like fiber, vitamin C, manganese, and folate. By using cassava flour, you can add some nutritional value to your crispy fried chicken.
  • Neutral flavor: When it comes to flavoring your fried chicken, cassava flour is a blank canvas. It easily absorbs spices and flavors, enabling you to adjust the flavor to suit your tastes. Cassava flour works well with a variety of seasoning blends, whether you want your food with a little heat, a little tang, or a more traditional mix of herbs and spices.
  • Suitable for paleo and gluten-free diets: Cassava flour is naturally gluten-free and a popular ingredient in paleo and grain-free cooking. By using cassava flour to make crispy fried chicken, you can enjoy a delicious fried chicken experience while adhering to specific dietary restrictions or preferences.
  • Crispiness retention: The fried chicken retains its crispiness for a longer because of the use of cassava flour, which is another plus. Even after some time, the coating remains crispy, letting you enjoy the texture and flavor even if you can’t eat it right away.

Here's a simple recipe for crispy fried chicken using cassava flour:

Ingredients For Crispy Fried Chicken

  1. 4 chicken drumsticks (or any other chicken pieces you prefer)
  2. 1 cup cassava flour
  3. 1 teaspoon paprika
  4. 1 teaspoon garlic powder
  5. 1/2 teaspoon black pepper
  6. 1 teaspoon onion powder
  7. 1 teaspoon salt
  8. 2 eggs
  9. Vegetable oil for frying

How To Make Crispy Fried Chicken?

  1. In a shallow bowl, whisk the eggs until well beaten. Set aside.
  2. In another shallow bowl, combine all spices with the cassava flour. Mix well to ensure the spices are evenly distributed.
  3. Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 1 inch deep.
  4. Take one chicken drumstick and dip it into the beaten eggs, making sure it is coated on all sides.
  5. Transfer the chicken drumstick to the cassava flour mixture and coat it thoroughly, pressing the flour mixture onto the chicken to ensure good coverage. Set aside on a plate or wire rack and repeat the process with the remaining chicken pieces.
  6. Carefully add the coated chicken pieces to the pan once the oil is heated.
  7. Fry the chicken for around 8-10 minutes per side, or until the chicken is well-cooked and golden brown.  
  8. Once the chicken is cooked, transfer it to a wire rack or a plate lined with paper towels to drain any excess oil.
  9. Serve the crispy fried chicken hot with your favorite dipping sauce or sides.

Serving Suggestions

You can enjoy it as is with your favorite dip, or you can pair it with various sides such as mashed potatoes, coleslaw, or cornbread for a complete meal.

Leftover Storage And Reheating

If there is any leftover fried chicken, it can be stored in the refrigerator for up to three days. 

Reheat your leftover chicken pieces in the preheated oven to 375°C on a baking sheet lined with parchment paper for about 15 minutes or until heated through and crispy.

Important Recipe Tips:

  • The best crispy fried chicken starts with high-quality chicken pieces. Choose bone-in cuts like drumsticks, thighs, or wings because they tend to hold moisture better while frying
  • To add an extra level of flavor to the chicken try to incorporate additional spices or seasonings into the cassava flour mixture. For example, you can try adding cayenne pepper for some heat or dried herbs like thyme or rosemary for an herby twist.
  • If you want to add some tang to your crispy fried chicken, marinate it in buttermilk or a yogurt-lemon juice mixture for a few hours before coating it in the cassava flour mixture. This will enhance the flavor and tenderize the meat.
  • You can double-dip the chicken pieces if you want your fried chicken with a thicker coating. After being first coated in cassava flour, the chicken is then re-dipped in the beaten eggs and again coated with the flour mixture. This will provide an even crisper and thicker covering.
  • For a healthier alternative, you can bake or air fry the coated chicken instead of frying it. 
  • You can use other gluten-free flour, such as tigernut flour or tapioca starch flour, in its place if you don’t have any cassava flour on hand. However, the texture and taste may differ.
  • Avoid overcrowding the pan or the chicken may steam instead of obtaining a crispy surface. Fry the chicken in batches if necessary, leaving adequate space between each piece.

So assemble your ingredients and start cooking. The result will leave your taste buds wanting more of this crispy, golden treat. Enjoy your crispy fried chicken made with cassava flour!

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Easy Blueberry Tigernut Smoothie

Easy Blueberry Tigernut Smoothie

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Easy Blueberry Tigernut Smoothie

Date:
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Prep Time: 5 mins

Bake Time: 5 mins

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This easy blueberry tigernut smoothie can be a perfect breakfast or snack if you’re looking for something slightly different. This delicious smoothie is vegan, gluten-free, and has a nutty flavor along with the goodness of fruit.

Smoothies are always great for a quick healthy breakfast or an energy drink after a workout. 

This blueberry tigernut flour smoothie is delicious, thick, and filing, making it the ideal choice for a quick breakfast. 

Tigernut flour adds a slightly nutty and sweet flavor to the smoothie while also providing some added fiber and nutrients. Blueberries are rich in antioxidants, and the banana adds natural sweetness and a creamy texture. It’s so quick and easy to make.

What Is Tigernut Flour?

Naturally gluten-free and paleo, tigernut flour is made of tiger nuts.

Tiger nuts are actually a type of tuber rather than a nut (although their name might make you think). They resemble artichokes more than nuts.

They have a highly nutty flavor, making them ideal for people who prefer to avoid nuts but enjoy the flavor. Tiger nuts are similarly creamy to almonds. 

It provides a source of protein in baking and cooking for people who are allergic to nuts. In my view, it feels a little bit indulgent in this smoothie.

Ingredients

Only a few ingredients, mainly pantry staples, go into this blueberry-tigernut smoothie:

  • 2 tablespoons Tigernut Flour: It imparts a nutty flavor to the smoothie and gives it a thick, creamy texture that makes it ideal for breakfast. I used Organic Tigernut Flour in this recipe.
  • 1 cup Blueberries (fresh or frozen): to give it that fruity flavor, a ton of vitamins, and of course, that fantastic color!
  • 1 banana: Bananas have a naturally sweet flavor, which can help balance the tartness of blueberries and add overall sweetness to the smoothie without the need for added sugars or sweeteners.
  • 1 tablespoon honey or maple syrup: Optional for an extra hint of sweetness. Although banana and blueberries add some natural sweetness to this smoothie, you can omit it if you want. However, I like to add a little bit of honey to my smoothie.
  • 1 cup almond milk: Or any other milk of your choice.
  • Ice cubes (optional, for a colder smoothie).

How To Make an Easy Blueberry Tigernut Smoothie?

This smoothie, like any other, is a breeze to whip together.

  1. In a blender, add the blueberries, tigernut flour, banana, almond milk, and sweetener (if using).
  2. Blend on high speed until all the ingredients are well combined and you have a smooth consistency.
  3. If you prefer a colder smoothie, you can add a few ice cubes and blend again until smooth.
  4. Once blended to your desired consistency, taste the smoothie and adjust the sweetness if needed by adding more honey or maple syrup.
  5. Pour the smoothie into a glass and enjoy!

Recipe Notes

  1. Use a high speed blender to nicely blend all the ingredients.
  2. Add ice as desired, one cube at a time, so it doesn’t become too diluted.
  3. You can adjust the consistency by adding a little bit more milk or water if you prefer it to be thinner (it comes out rather thick).
  4. Once you’ve poured the smoothie into a glass, you can top it with a handful of fresh blueberries for an extra burst of flavor and visual appeal.

Substitutions And Variations

  • Blueberries: Substitute cherries, strawberries, or blackberries for blueberries if you don’t like them.
  • Spinach: If you want to boost the nutritional value of your smoothie, consider adding a handful of baby spinach. These leafy greens are packed with vitamins, minerals, and fiber.
  • Sweetener: Use honey or a small amount of stevia to give sweetness to your smoothie if you don’t like maple syrup.
  • Protein powder: If you’re looking to increase your protein intake, you can add a scoop of your favorite protein powder to the smoothie. Choose a flavor that complements the blueberry and tigernut combination.
  • Chia seeds or flaxseeds: For added omega-3 fatty acids, fiber, and a bit of crunch, you can sprinkle in a tablespoon of chia seeds or ground flaxseeds.
  • Creamy Blueberry Tiger Nut Bowl: If you prefer a thicker consistency, you can turn this smoothie into a smoothie bowl. Simply reduce the amount of almond milk and add less ice, then pour the mixture into a bowl. Top it with your favorite toppings, such as sliced bananas, shredded coconut, granola, or additional fresh blueberries.

Some Frequently Asked Questions

Is A Blueberry Smoothie Good For You?
Yes! Antioxidants, which are abundant in blueberries, can help shield your cells from the harm that free radicals can do to them. The high fiber content of blueberries can help you feel full and satisfied.

What Does Tigernut Flour Taste Like?
This flour has a lovely, sweet nutty flavor and a chewier, heartier texture that can boost any muffin, pancake, or cookie.

Can Tigernut Flour Be Eaten Raw?
I’ve been using TigerNut flour in my smoothies for quite a long time. I noticed that, unlike many other flours, TigerNut flour is totally tasty and edible on its own – without any baking required.

Is Tigernut Flour Better Than Almond Flour?
There is no superior flour; it’s only a matter of taste. However, tigernut flour has advantages over almond flour, such as being nut-free and having less hard-to-digest fiber than coconut flour and cassava flour, as well as being less starchy.

What Can I Use Tigernut Flour For?
Tigernut flour can be used alone or in combination with other flour to make bread, cakes, and biscuits. We suggest combining tigernut flour and tapioca flour to generate baked goods with a texture comparable to that of whole wheat flour.

Is Tiger Nut Flour Hard To Digest?
Tigernut flour is easy to digest because it contains a lot of insoluble fiber, which the body easily flushes out. Insoluble fiber generally benefits the gut because it makes it easier for food to move through the digestive system, which lowers the risk of constipation.

Enjoy your Blueberry Tigernut Flour Smoothie, and have a fantastic day!

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Raspberry Vanilla Smoothie with Xanthan Gum

Raspberry Vanilla Smoothie with Xanthan Gum

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Raspberry Vanilla Smoothie with Xanthan Gum

Date:
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Prep Time: 5 mins

Cook Time: 0 mins

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Ingredients

Only a few ingredients, mainly pantry staples, go into this raspberry vanilla smoothie with Xanthan Gum:

  • 1 ripe banana
  • 1 cup Blueberries (fresh or frozen)
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 cup almond milk (or any other milk of your choice)
  • 1/4 teaspoon Quay’s xanthan gum
  • Ice cubes (optional, for a colder smoothie)

How To Make a velvety texture raspberry Smoothie?

This smoothie, like any other, is a breeze to whip together.

  1. In a blender, add the frozen raspberries, ripe banana, milk, vanilla extract and sweetener of your choice.
  2. Sprinkle the xanthan gum evenly over the ingredients in blender.
  3. Blend on high speed until all the ingredients are well combined and you have a smooth consistency. The xanthan gum will help thicken the smoothie and give it a luxurious texture.
  4. Pause and check the consistency, If you prefer a thicker smoothie, you can add a bit more xanthan gum and blend again.
  5. Taste the smoothie and adjust the sweetness with additional honey or maple syrup if needed.
  6. Pour the smoothie into a glass and enjoy!

Enjoy the Raspberry Vanilla Smoothie’s velvety texture and fruity flavor, all thanks to the magic of xanthan gum!

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