Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan

Spicing up weekday meals is easy with these Spicy Chickpea Tacos. Filled with chickpeas, sundried tomatoes, capsicum and onion and finished with a lime and coriander spiked guacamole, these prove that everyday food can be super special too.Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished LifeOur house is filled with half-stuffed boxes, Mum and Dad have more boxes ready for me at their house, I have lists upon lists in every conceivable place, and our keys are probably being cut right this moment! That’s right! We are almost on the move! Thank you all so much for listening to me get excited about the events of the next few weeks for the last eighteen months. Thank you for coming along for the ride, and all the encouragement you have given us along the way. There is always a spare seat at the table.Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished LifeOf course, getting prepared to move – and filling in all the paper work – no one warned me about all the paperwork! And having marathon meeting days at the office leaves very little time for thinking about dinner. I am happy with salad most nights when I have been busy, but there are nights when I want my leaves wrapped in a corn taco, my chickpeas seasoned heavily with spices, and a big dollop of creamy, coriander and lime scented guacamole right on top. These tacos are essentially one of my favourite salads wrapped up in a gluten free corn taco for easy handheld convenience – no fork necessary, which is a good thing because I think they’re next on the packing list!Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished LifeNot only are these tacos super easy to eat, they are a snap to prepare and super healthy! You can have these on the dinner table in under 30 minutes, which makes them perfect for quick weeknight meals. These gluten free, vegan tacos are packed with lean protein (chickpeas), heaps of veggies, and healthy fats (avocado) these are a healthy fast food option for when you want dinner on the pronto without sacrificing your healthy eating goals. Let’s review: easy to eat, easy to make, packed with healthy ingredients. Oh and what about flavour?Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished LifeWe start with a plain corn taco. Not much to see here, but a great foundation for layering our flavours onto. Add some fresh, crispy lettuce. I used baby cos – bright, green, and crunchy! We sauté canned chickpeas with capsicum, spring onions, garlic, sundried tomatoes, chilli flakes, cumin, and paprika – this chickpea is filled with the best savoury and spicy flavours! And the crowning glory of this flavour creation: creamy avocados, whipped with garden fresh coriander and a squeeze of lime juice. These tacos might be simple, but they hit every flavour and texture note required for true satisfaction: crispy, creamy, salty, savoury, sweet. My Spicy Chickpea Tacos with Coriander Guacamole have it all!Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished Life

Spicy Chickpea Tacos with Coriander Guacamole

Gluten Free | Vegan | Serves 2

Note: I served mine with some grated cheese. If you are vegan, leave this out or use your favourite ‘cheese’ product.

Ingredients

  • 1/2 tablespoon olive oil
  • 400 gram can chickpeas, rinsed thoroughly
  • 1/2 medium red capsicum, diced into small pieces
  • 2 spring onions, white and light green parts thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 1/4 cup sundried tomatoes, roughly chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Pinch of chilli flakes (optional)
  • 1 medium avocado, peeled and diced
  • 1/3 cup (packed) coriander leaves
  • Juice 1 lime
  • 1/2 small red onion, peeled and chopped
  • Salt and black pepper

To serve

  • 4 small (6 inch) soft corn tacos, heated
  • 1 small baby cos (or other crispy green salad leaves)
  • Grated cheese (optional)

Method

  1. Heat olive oil in a medium frying pan over medium heat. Add capsicum and garlic and saute until capsicum is softened.
  2. Add chickpeas, spring onions, sundried tomatoes, paprika, cumin, and chilli flakes (if using). Cook, stirring, until chickpeas are warmed through.
  3. While chickpeas are cooking, make guacamole. Place avocado, coriander, lime juice, and onion into a small food processor and process until avocado is mostly smooth. I leave a few chunks for interesting texture. Salt and pepper to taste.
  4. To serve, place a taco on your plate, top with lettuce, chickpea mixture, guacamole, and cheese (if using).

Spicy Chickpea Tacos with Coriander Guacamole | Gluten Free | Vegan | Thoroughly Nourished LifeSo, dear reader, any smart packing tips? Any favourite taco flavours?

 

Vanilla Celebration Cake | Gluten Free

Put on your bow-tie, blow up the big balloons, throw sparkles in the air because it’s time to celebrate! This cake is all about celebration! Layers of fluffy gluten free white cake sandwiched with sprinkle-spiked vanilla frosting and topped with more vanilla frosting and sprinkles. Whatever the occasion, this cake will be the life of the party!Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeSometimes I just feel the spirit move me to make cake. And who am I to deny when a cake is called for? Saturday afternoon found me in a celebratory state of mind and with an empty house (Chris had to work) and no demands on my time, I felt the urge to just make a pretty cake. I have been pondering how to make a good gluten free white cake for a while. One with a fluffy, almost white crumb, made for layering with frosting and decorating with sprinkles. Tall, sweet, and pretty enough for any occasion. Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeThis cake was the answer to my dream. All it took were some simple alterations to one of my favourite cupcake recipes, and voila! Fluffy, tender-crumbed, gluten free white cake layers just begging for frosting. To keep the crumb as light in colour and texture as possible I replaced most of the eggs with egg whites only. This can sometimes result in a tough crumb, but the addition of Greek yoghurt ensures the cake will be tender and light. Greek yoghurt also replaces some of the protein lost in gluten free baked goods and improves the structure exponentially. No more dry and crumbly cakes! And no need for xanthan gum or any special flour mixes either. This cake is made from easily found, naturally gluten free flours. Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeMy gluten free Vanilla Celebration Cake is the birthday cake, holiday cake, Friday morning tea cake that you have been waiting for. Perfect layers sandwiched with sprinkled vanilla buttercream and topped with a shower of colourful sprinkles. The colour combinations are endless too! Need a cake for Australia Day? Substitute green and gold sprinkles. The Fourth of July? How about red, white, and blue sprinkles? I made mine with rainbow sprinkles to celebrate this wonderful day! And Chris’s workmates didn’t even leave me a crumb! Whatever the occasion this classic, simple white cake will delight every taste bud around the table.
Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeRemember that perfect birthday cake with all the candles burning bright? Remember biting into sweet, moist cake layers and feeling the sugary crunch of your favourite sprinkles? Remember the sweet licks of vanilla frosting and scraping every crumb from your plate? This is that cake. This is a cake full of memories of sweet celebrations. This is a cake made for creating new memories.
Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished Life

Vanilla Celebration Cake

Makes one two-layer 6-inch round cake | Serves 10-12 | Gluten Free

Ingredients

  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 80 grams white rice flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 125 grams (1/2 cup) butter, softened
  • 225 grams (1 1/4 cups) caster sugar
  • 1 large egg at room temperature
  • 4 egg whites (from large eggs) at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup plain Greek/natural yoghurt
  • 1/2 cup milk

Frosting

  • 180 grams butter, softened
  • 4 cups icing sugar (ensure this is gluten free)
  • 3 teaspoons vanilla extract
  • 2-3 tablespoons pouring cream (or milk)
  • 1/4 cup sprinkles (ensure gluten free) plus extra for decorating

Method

  1. Preheat your oven to 180C (350F) and grease two 6-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt until well mixed.
  3. In the bowl of a stand mixer (or in a large mixing bowl)  cream butter and sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
  4. Add egg and whites one at a time and beat until just combined. Scrape down the sides of the bowl as required.
  5. Beat in vanilla extract and almond extract.
  6. In a small bowl whisk together yoghurt and milk.
  7. Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the wet ingredient mixture. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
  8. Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra ten minutes.
  9. Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
  10. To make frosting. Beat butter until light and fluffy. It should be pearly and nearly white. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
  11. Put 1/3 frosting into a separate bowl and add 1/4 cup sprinkles. Stir until distributed.
  12. To assemble cake. Place one layer on a plate or serving dish and frost with the sprinkled frosting.
  13. Place second layer on top and cover top and sides with remaining frosting, reserve about 1 cup for decorative piping. Use a large flat-bladed knife or a frosting palette knife to make this easy.
  14. Place remaining frosting into a frosting bag fitted with a star tip. Pipe small stars around the top of the cake.
  15. Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for thirty minutes before serving.

Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeI could stare at pictures of this cake for hours. But nothing is as good as baking one of your own, putting on some party music, and finding any excuse to celebrate!

Nourished Find: Running Heroes

Running. It’s what I do. When I’m not baking, snuggling with Chris, hanging out with my family, or buried inside a book: I run. I run for sanity, I run to lift my mood, I run to burn off my buttercream baby bump (the struggle is real), and I run because I love it.

I run alone.

I have run with a group before, and had a wonderful time when I did manage to drag myself out of bed at 4:30 on a Saturday morning.

I sometimes run with my sister, but she refuses to race with me anymore because I generally run ahead of her singing made-up dirty ditties at the top of my lungs to get her to chase me. (I’m a good big sister like that.)

Mostly, I run alone. And I love it. I run for freedom. I run because I love celebrating my body this way. I run for my own satisfaction, happiness, and the reward of just being kind to my body.

But sometimes, after putting in at least 45km per week on the pavement or the treadmill, I wouldn’t mind if someone else gave me a little healthy reward for my hard work. Enter: Running Heroes!rha_bannerRunning Heroes is a Sydney-based start-up whose mission is “to encourage and reward people and their journey to a healthier lifestyle” by offering rewards in exchange for the points you accumulate while running. All you have to do is sign up (it’s free), connect your favourite running app (shout out to Map My Run!) and start running! Once you’ve accumulated enough points you can redeem them for rewards. Current rewards include 3 free months of Spotify premium membership, or 15% off Nike running shoes. All great rewards for those of us who love music while they run, or maybe need a new pair of shoes!

To get all of us started Running Heroes have created a special offer code just for Thoroughly Nourished Life readers! Simply enter NOULIFERHA15 when you sign up in order to boost your account by 100 bonus points! Follow these easy steps to redeem the bonus points:

  1. Go to www.runningheroes.com.au,
  2. Register for a new Running Heroes account
  3. Hit “Activate a bonus code” from the profile menu
  4. Submit your bonus code: NOULIFERHA15
  5. You now have an 100 points. Start running and collect even more points to unlock great rewards.

Let’s get running everyone!

Nourished Life Gratitude List 2015 – Week Twenty-Six

Yesterday America’s Supreme Court overturned the ban on same-sex marriage and America became a place where you can marry the person you love, no matter who you are. I cried so many happy tears. I stand here, acknowledging my privilege, and I sob with the happiness that everyone in America can now know the same joy of being able to stand hand-in-hand with the one who owns their heart and say ‘this is the person I bind myself to for the rest of my life’. I hope that one day soon my country will follow in America’s footsteps. Let’s paint a rainbow with all the things we have to be grateful for this week in my Nourished Life Gratitude List 2015 – Week Twenty-Six:wk 26 sprinklesMonday: Today my little sister ended up in hospital. I spent the night pacing the house, sending her and anyone else I could think of messages to see if she was okay. I was so grateful when we found out that it was nothing serious, and that she will be better with just some rest and anti-inflammatories. I am grateful to the medical staff who cared for her, and that her husband is such a caring man.

Tuesday: Tonight I just needed to be outside. Yesterday was the shortest day and longest night of the year, so today we are on the homeward run to longer days. I celebrated with a run and walk through the evening gloam. I am grateful that I live in an area where there are so many other runners out no matter what time of day you lace up your sneakers. wk 26 salad and bookWednesday: Tonight Chris and I went to a welcome night hosted by the developer for new residents of the community we are moving into. We even met some of our neighbours and found out that our move-in date is only three weeks away. I am so grateful that the time is getting closer! I can’t wait to show you all our new home!wk 26 houseThursday: Tonight on the way home I stopped for a run. I had to talk myself into doing it, and I surprised myself with 8km at my fastest pace in a while. I was grateful that I made movement a priority and that my body is so capable of moving in this way.

Friday: Tonight Chris and I gathered together with some of my workmates for a big fancy dinner! One of the gentlemen at work organised a great restaurant night for us, and we had a wonderful time! The restaurant, Moda (here in Brisbane), took all of my dietary needs into consideration and I had a delicious dinner – they made the best caramelised cauliflower and mashed sweet potatoes. The wait staff were amazing, and they kept my champagne glass full – there was so much laughter and camaraderie, which is just what we needed in our team at the moment.wk 26 more saladSaturday: This morning I met up with Mum and Jess for breakfast and to do our grocery shopping together. It was a great slow start to Saturday morning, and we tried out a new local cafe near Mum and Jess’s homes, which had so many gluten free options! I was grateful to see Jess and Mum and catch up with them, and to satisfy myself that Jess really was feeling better. In the afternoon I went for a big walk, listened to podcasts, and played around in the kitchen. Chris had to work all day so when he got home I was grateful to relax and watch a movie together (our type of date movie: Godzilla!). wk 26 smoothieSunday: This morning I woke up to a beautiful cloudy blue sky and couldn’t wait to lace up my running shoes – I ran 11.5km along the waterfront! I couldn’t believe the energy that my legs had! I was grateful for some time out in the beautiful winter sun. Now the rain is falling, and I am about to do a little more cooking, and snuggle up with my book for the afternoon. wk 26 cake

Also this week:

Tell me, dear readers, what are you grateful for this week?

 

Thoroughly Nourished Finds.

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Okay my people, what interest pockets of the internet have you turned out this week?

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Get ready to roast all the winter root vegetables until they are sweet and soft then pile them on top of buttery millet and garnish with a yoghurt-based roasted garlic and marjoram dressing. This dish is comforting, super simple, and filled with good-for-you, fresh, seasonal ingredients.
Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeSometimes on a Tuesday night on the way home from the gym you get a call from your little sister telling you that she is going to hospital because she has pains in her chest. Sometimes you feel powerless because there is nothing you can do so you need to go home and do something that keeps your hands busy because otherwise you will go crazy. So you go home and peel and chop and roast vegetables while eating roasted almonds and dark chocolate. Or so I hear. Note: she is now home and fine. Not a heart attack just a strained chest muscle. Phew. Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeNot only are winter vegetables the best for keeping worried hands busy, they are exactly what my body is craving right now. I love all the winter vegetables in their sweet, carbohydrate-storing glory – parsnips, beetroot, sweet potato, swedes, turnips – send me your root vegetables and I will love them. Winter vegetables are hardy, they grow in the rough, hard, cold ground to nourish us all winter long. And when you blast them with heat they will reward you with sweetness, straight from the earth.Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI used a mix of my favourite winter root vegetables in this dish, and you can replace the ones that you aren’t too fond of (I am aware that not everyone shares my love for swedes – the vegetable, not the people) with your favourites. The most important thing to remember when roasting a large amount of vegetables is to make sure that your pieces are all roughly the same size. This way they will cook in a similar amount of time and you won’t have crunchy beets and soggy sweet potatoes. Ick. These, mostly uniformly sized, chopped winter veggies were cooked through and soft, but not squishy, and the mix of vegetables provided contrasting flavours in each bite. See, even in the middle of winter variety abounds!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished LifeI paired my roasted vegetable gems with millet. I love this ‘pseudo-grain’ (it’s really a seed) for it’s naturally buttery flavour, and how easy it is to prepare. Much like quinoa it goes into a pot on the stove, boils, simmers, sits and voila! Ready to serve in under 20 minutes! The yoghurt sauce was inspired by aioli. I love aioli, but I’ve never tacked it at home (yet…). I had some thick Greek yoghurt, some garlic, and marjoram in the fridge. Roasted garlic is my siren song, so into the oven it went where it turned from sharp edged fresh garlic to golden, molten roasted garlic heaven. Mmmm. The plain sweet, roasted vegetables and buttery millet welcomed the herbed garlic yoghurt dressing perfectly. Gather your favourite winter vegetables and let’s make this tonight!Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing

Vegetarian | Gluten Free | Serves 4

Note: the vegetables listed below are what I used in my dish, but feel free to replace them with your favourite winter veggies!

Ingredients

  • 2 medium beetroot
  • 1 large swede
  • 2 small sweet potatoes
  • 1 large parsnip
  • 5 large shallots (substitute two red onions)
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 1 cup uncooked millet
  • 2 cups low sodium vegetable stock

Dressing

  • 1 head of garlic
  • 3 tablespoons fresh marjoram leaves (substitute oregano if you’d like)
  • 1 large shallot
  • 1/3 cup plain Greek/natural yoghurt
  • 2 tablespoons verjuice/lemon juice
  • Salt and black pepper

Method

  1. Preheat the oven to 200C (400F) and line a large rimmed baking sheet with baking paper.
  2. Peel and chop beetroot, swede, sweet potatoes, and parsnip into fairly uniformly sized pieces, just larger than a playing dice. Peel shallots and slice in half.
  3. Place chopped vegetables onto baking tray, toss with olive oil and season with salt and pepper. Wrap head of garlic in foil and place on tray too. Roast vegetables for 25-30 minutes or until soft in the centres.
  4. While vegetables are cooking, prepare the millet. Rinse millet thoroughly and then place in a medium sauce pan with vegetable stock. Place over high heat and bring to the boil. Once the millet is boiling, reduce the heat to a simmer, and place the lid on the sauce pan. Cook for 15 minutes without stirring. Remove from heat, allow it to rest for 5 minutes and then fluff with a fork.
  5. To make the dressing. Peel and quarter shallot. Place into a small food processor with marjoram and whizz until finely chopped. Squeeze heads of roasted garlic out and add to food processor. Whizz until combined.
  6. Add yoghurt, verjuice, and salt and pepper to taste and stir to combine.
  7. Divide millet between plates, top with vegetables, and garnish with yoghurt dressing.

Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing | Vegetarian | Gluten Free | Thoroughly Nourished Life

Orange Hazelnut Quick Bread | Gluten Free

My new favourite quick bread recipe. Each bite is earthly sweet with hazelnut meal, brightened with winter sunshine captured in home grown oranges, and fluffy, light, and tender as can be. Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeSaturday morning in Toowoomba dawned cold and bright. Chris and I snuggled in a cloud of blankets and squishy pillows, still lulled by glasses of Jameson and slices of cheesy pizza the night before. When we tiptoed down the hallway we were instantly sighted by Tilly (the energetic black staffy owned by Chris’s sister Rosie, and her boyfriend Jordan) who shot towards us like a bullet and gifted us with a flurry of puppy kisses. There’s no greeting like a puppy greeting. Warm mugs of sweet English breakfast tea in hand we stood out in the fresh morning air and looked out over the fields behind their house. The mist of the morning clearing under the warm steady strength of a winter sun. Warm from the inside out with a cool breeze on our face. It was a moment too good to ruin with Instagram. The world was at peace.Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeBefore we left for Brisbane that day Jordan harvested oranges and lemons from his flourishing citrus trees and even a dusky green head of broccoli. Bounty from family gardens is a special gift. Imperfect globes, nubbly, and all manner of shapes. They are garden perfect and sweet.

Sunday morning in Brisbane dawned cold and bright too. While Chris snuggled in I set out for a walk along the bay. I tipped my face up to the sun and let the sea breeze carry me all the way home. All the way home to my warm little kitchen with the windows open to the ocean and the sun-warmed porch and chair. Home to grate orange zest and rub it into sugar to help it release precious aromatic oils, to beat together eggs, yoghurt, and milk. Pour into a bowl with hazelnut meal and wholemeal flours. Spread into a pan, baked while I read in the porch chair curled tightly into the story of Werner and Marie-Laure. The bread rises and bakes through, and steams when I cut the first slice, which I eat standing in the kitchen, smelling oranges and feeling the world, my little world, totally at peace.Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished LifeI love making gluten free quick breads. They are so easy and the flavour options are endless. They make great weekend breakfasts, or weekday lunch box treats. With few ingredients and a simple method, quick breads are a great place to start your gluten free baking journey. My Orange Hazelnut Quick Bread is based on, you guessed it, hazelnut meal, and the hazelnut flavour is further enhanced with a touch of Frangelico. You can leave out this hazelnut liqueur if you would like. Just replace it with a tablespoon of orange juice instead.  Orange zest is our second major flavour. The secret to bright orange flavour? Rub the orange zest into the sugar to help release the essential oils! Like many of my quick bread recipes yoghurt keeps this bread light and airy, but moist, with a slight tang. Greek yoghurt is a major player in successful gluten free baking as it replaces some of the protein (usually provided by gluten) that is important for structure in baked goods.

This moist and airy gluten free quick bread is best on the day it is made, or the next day. It is also delightful sliced, toasted and spread with butter. And, if you have some, this bread would be brought to heavenly heights with a swipe of Nutella…Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished Life

Orange Hazelnut Quick Bread

Gluten Free | Makes 8-10 slices | Will keep at room temperature in an airtight container for up to three days | Freeze well-wrapped for up to two months

Ingredients

  • 100 grams brown rice flour
  • 80 grams white rice flour
  • 100 grams hazelnut meal
  • 60 grams buckwheat flour
  • 1/2 teaspoons salt
  • 3 teaspoons baking powder
  • 1/2 cup caster sugar
  • Zest 2 oranges
  • 1/2 cup milk
  • 1/2 cup Greek/natural yoghurt
  • 3 eggs
  • 3 tablespoons rice bran oil (or other flavourless vegetable oil)
  • 1 teaspoon vanilla essence
  • 1 tablespoon Frangelico (optional)

Method

  1. Preheat your oven to 180C (350F). Butter and line a 9 x 5 inch loaf tin. Set aside until required.
  2. In a large bowl whisk together brown rice flour, white rice flour, hazelnut meal, buckwheat flour, salt, and baking powder.
  3. In a separate medium mixing bowl rub orange zest into caster sugar until combined. This helps release the oils from the orange skin and enhances flavour.
  4. Add milk, yoghurt, eggs, rice bran oil, vanilla essence, and Frangelico (if using). Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Pour batter into prepared tin and smooth top slightly.
  7. Place in oven and bake for 50-60 minutes or until a wooden skewer inserted into the middle comes out clean.
  8. Remove loaf from oven and allow to cool in tin for 10 minutes before removing and allowing to cool on a rack before slicing.

Orange Hazelnut Quick Bread  | Gluten Free |Thoroughly Nourished Life

Nourished Life Gratitude List 2015 – Week Twenty-Five

Good morning friends. This weekend has been a little hectic with nearly 600 kilometers travelled, a loved one remembered at the end of her life, family reconnected with, friends visited, and an important birthday celebrated. We have run the gamut of feelings and were left last night with just enough energy to crawl into bed and pass into sweet oblivion, which is why this is coming live from Monday morning. This week had some weight to it, but there was still so much to be grateful for, and even more reminders of the importance in finding the extraordinary in everyday, the gift in every moment. After all, it is those moments all linked together with breath that make up our lives. Here is my Nourished Life Gratitude List 2015 – Week Twenty-Five:wk 25 walkMonday: Today Chris and I received news that we had our final approval from the bank for our home loan! I have never been so excited to owe people a lot of money! We are so grateful that we are fortunate enough to be able to buy our own house, and start our own little (two person) family home. I cannot wait for the next stage of our adventure together to start.

Tuesday: We had meetings and reports all week this week. I was grateful for the help of my colleagues and the way we managed to keep the whole ship on course despite the extra work load. I was also grateful to come home for a run and climb into my PJs and snuggle in bed with Chris and a copy of Donna Hay magazine. wk 25 inspirationWednesday: Today I received news that a project I had worked on a few months ago has been published! I have worked with the team at be. Magazine on a few different little projects, but a few months ago they contacted me and asked if I would like to contribute to their Winter Warm-Up Recipe e-book – and of course I said yes! Today the book went live and they’ve even published hard copies to giveaway in-store at Medibank branches across Australia! There are five Thoroughly Nourished Life recipes in the book, and a stack of other winter recipes from other Aussie bloggers that I cannot wait to try out! Check it out here today, and let me know if you try any of the recipes! I was also grateful to my wonderful family for their support, encouragement and celebration when I told them it was being published – my Dad printed his copy straight away and sent it to everyone in his office!

Thursday: Today (work) Jess and I managed to sneak away for our weekly lunch date. We grabbed some food from the food court and sat out in the sunshine talking about life and everything in between. I am grateful to have someone to share laughter and life talk with at work.wk 25 soupFriday: Today we travelled to Toowoomba to farewell Nanny. The ceremony was touching and lovely. Afterwards the whole family gathered in her honour. I like to think that Nanny was looking down at all of us sharing stories, tears, and laughter (more laughter than tears) and smiling at the legacy she left behind in each one of her family members. I am grateful that I could be there with Chris’s family to celebrate Nanny’s life, and to meet the family she created.

Saturday: This morning we joined Chris’s family for a wonderful brunch at Chris’s Mum and Dad’s home. We sat in the sunshine and looked over the valley below while we enjoyed a delicious brunch feast. Chris and I returned home and I went for a really fast 10km run before we headed over to a friend’s place for a poker night. I played my first game and came third! Looks like watching Chris play is paying off. I was grateful for a night of laughter after an emotion-filled two days. wk 25 bowls girls wk 25 bowls boysSunday: Today we earned a go-slow in the sun Sunday. We slept in late, I went for a lazy walk and then filled our kitchen with the scent of a new quick bread recipe (coming this week) and then we moseyed down the coast to celebrate my friend Steph’s 21st birthday party with barefoot bowls! We had a laughter-filled afternoon of bowling, enjoying some beverages, and celebrating this lovely young lady. I was grateful to catch up with some friends, play the fool as ‘official photographer’, and watch Chris and Jess make it to the ‘semi-final’ and ‘final’ respectively. Jess made the most gorgeous Africa inspired cake for Steph too! She is so talented! wk 25 jess cake

Also this week:

wk 25 lemons

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free

Creamy, hearty, curry-spiced soup with a bright, crunchy, spicy chickpea and seed sprinkle that will comfort you through any winter night. The secret: this soup is entirely vegan and gluten free. The creaminess comes from cauliflower, split peas, and the secret ingredient: cashews. Set the stove to simmer, it’s time for comfort food.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeI am a serial list maker, and also, sometimes, a cereal list maker. I have a notebook that I carry around with me that I fill with lists and recipes and plans. Lists of things I want to bake, places I want to visit, things to do, shopping lists, packing lists. I have pads of sticky notes everywhere: in my car, multiple stacks on my desk, next to the bed, in the kitchen, in my handbag. I find these notes in the most unlikely of places, and each re-found list brings questions of what I was thinking/baking/making at the time. Sometimes the ideas are wonderfully delicious (like these tostadas and those cupcakes), and sometimes I just don’t remember what I was thinking (Xigua? Good Scrabble word apparently). At the moment we are preparing to move into our new house – cue massive list explosion!Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeAs a result of all these lists I sometimes lose the recipes that I want to make right now! (Although, I do have a master list of recipes…) So when the latest Donna Hay magazine showed up, and after I had pasted sticky notes on nearly every page. I promised myself that I would make one of the recipes right now! After all this issue is filled with warming winter recipes that are perfect for our cold, misty evenings.

Tonight, when while we prepared to travel to join family in farewelling Nanny we needed a little comfort, so soup was just the right fit. We sorted through ties, found (and untangled) pantihose (seriously, how do they get so tangled?), ironed shirts, and listened to history radio shows, and all the while this hearty soup bubbled on the stove ready to offer comfort and warmth.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeEverything in this bowl is comfort. Cumin, coriander, and mustard seeds warm gently over the stove and mingle with garlic and onion to form a solid flavour base for this hearty vegan soup. Yellow split peas and cashews offer valuable plant-based protein and melt into the other ingredients and become the support for the key players cauliflower and corn. In fact, this soup is entirely plant-based. Despite its heavy, creamy texture, there is no cream. All of the silken smooth texture comes from blending the cooked split peas and softened cashews with the cauliflower. No one would be any the wiser if you didn’t tell them about the absence of cream. I don’t think they’ll mind be fooled when bellies are warmed and spoons are scraping the bottoms of bowls.Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeTo top off these creamy bowls you make a quick, crunchy topping of chickpeas, mixed seeds, garlic, and an echo of the same spices used in the soup with just a touch of sugar. Sprinkles aren’t only for cupcakes, don’t you know. The perfect partner to a bowl of creamy soup is a crunchy, spicy topping and this one provides. I can just imagine how amazing it would taste as a topper for avocado toast too! This sprinkle is a pumped up version of dukkah. All your spicy, nutty, sweet topping dreams come true. Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished LifeNeed a list for this soup? Here you go:

  • Healthy – check
  • Hearty – check
  • Warmly spiced – check
  • Creamy – double check
  • Weeknight friendly – check

Check dinner off your list tonight with my Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle

(Adapted from: Donna Hay, Issue 81)

Gluten Free | Vegan | Serves 4 | Leftovers will keep in the refrigerator for up to three days or frozen for up to a month

Ingredients

Soup

  • 1 brown onion
  • 2 cloves garlic
  • 1 medium head cauliflower (about 500 grams)
  • 2 tablespoon olive oil
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon mustard seeds, ground
  • 1 cup yellow split peas
  • ½ cup unsalted cashews
  • 1.5 L low sodium vegetable stock
  • 2 ears of corn

Spiced Chickpea and Seed Sprinkle

  • 2 tablespoons olive oil
  • ½ cup chickpeas
  • 2 cloves garlic
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon brown sugar

Method

  1. Peel and finely dice brown onion. Peel and crush garlic. Chop cauliflower into florets and chop the stem into chunks.
  2. Heat oil in a large saucepan over a medium heat. Add onion, garlic, coriander, cumin, and garlic and sauté until spices are fragrant and onion is softened, about 5 minutes.
  3. Add cauliflower, split peas, cashews and vegetable stock. Increase the heat to high and bring pot to the boil.
  4. Once boiling, reduce the heat to low and cover the pot. Simmer the soup for 30 minutes or until the split peas are tender and the cauliflower is falling apart.
  5. Remove soup from the heat and use a hand held (immersion) blender to purée soup to desired consistency. Season with salt and pepper to taste.
  6. Place soup back on a low heat to keep warm. Chop the kernels from the corn and add to the soup. They will cook gently while you make the seed sprinkle.
  7. While the soup is simmering, make the spiced chickpea and seed sprinkle. Peel and thinly slice garlic. Heat olive oil in a small frying pan. Add chickpeas, and garlic and saute until garlic is softened, about 2 minutes. Add seeds, spices, and sugar and sauté until golden, about 1 minute.
  8. Serve soup in deep bowls and top with spiced chickpea and seed sprinkle.

Curried Cauliflower, Split Pea, and Corn Soup with Spiced Chickpea and Seed Sprinkle | Vegan | Gluten Free | Thoroughly Nourished Life

Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free

Dense, chewy, gluten free cookies filled with semi sweet dark chocolate chips, toasted hazelnuts, dried blueberries and quinoa flakes. Fill your cookie jar with these sweet morsels today!Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeBecause I am a cookie person I sometimes think that cookies are a metaphor for life. I’m deep into kitchen philosophy like that. I think that not only does your favourite cookie tell you something about yourself, but what you’ve got in the cookie jar reflects a little on your current state of mind.

Me? I’m a chocolate chip girl myself, and I’ve mused on it many times. But today’s cookies are an extra jam-packed version of a basic cookie recipe. This cookie is definitely telling it how it is about my life at the moment: lots of sweet things fighting for real estate in one mouthful. See? Cookies are like therapy, only cheaper (and you get to lie on your own couch) – and these ones take less time to make than the average therapy session!Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeIn this chewy cookie creation you have it all: chocolate, nuts, dried fruit, and the chew factor. Let’s start with the basics: chocolate chips. I’m an equal opportunity chip lover: dark, milk, white. I’ll take them all. The only catch: they have to be good quality. I use Nestle or Cadbury every time. Also, you should never use a chip to bake with if you wouldn’t eat it straight out of the bag. Believe me; I’ve done extensive testing on the subject.

I picked hazelnuts up at the health food store this weekend because winter mornings make me crave hazelnuts. I love the way their shells are shiny and smooth, the way they feel in my hands. Also, you have to roast your nuts before incorporating them into any recipe: this will help you to show off the flavour even more.Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeI added a shower of my favourite dried blueberries to this cookie dough because the tiny little blue orbs are super sweet but also slightly tart and are the perfect foil to semi-sweet chocolate chips and roasted buttery hazelnuts.

And then the chew factor. I have a few gluten free friends who cannot tolerate oats, and I’ve been trying to be super kind to my tummy lately, so I have been experimenting with quinoa flakes to replace what rolled oats would provide for a cookie, namely chew and heft. I am happy to report that quinoa flakes contribute the same sun dried grassy sweetness that oats usually would.Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeMy workmates, although initially sceptical of the inclusion of dried fruit in cookies (where do these people come from and why don’t the recognise the pleasure of the perfect oatmeal raisin cookie?), loved these cookies! And when I went to try and sneak one from the break room after a long day of meetings, I was met with only crumbs. Now that’s a sweet morsel indeed.

My Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies are sweet and soft because we use only brown sugar, but chewy from the quinoa flakes. The vanilla extract is the perfect background flavour for the stand out chunks of semi-sweet chocolate chips, tart blueberries, and toasty hazelnuts. When life gets crazy, listen to your inner cookie monster.Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished Life

Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies

Gluten Free | Makes approximately 24 cookies

Notes:

  • To toast the hazelnuts: preheat oven to 180C. Spread nuts across a rimmed baking sheet. Cook for 10 minutes. The hazelnuts should start to smell toasty and darken in colour. Remove from oven and allow to cool completely before roughly chopping and using in recipe.
  • If you don’t require this recipe to be gluten free you can replace the buckwheat, sorghum, and white rice flours with 240 grams of wheat/spelt flour, and you can replace the quinoa flakes with rolled oats.

Ingredients

  • 80 grams buckwheat flour
  • 80 grams sorghum flour
  • 80 grams white rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup quinoa flakes
  • 120 grams (1/2 cup) butter, softened
  • 2/3 cup brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 2 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup hazelnuts, toasted and roughly chopped
  • ½ cup dried blueberries

 Method

  1. In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, baking soda, salt, and quinoa flakes.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat butter and brown sugar together until pale and fluffy.
  3. Add egg, vanilla extract, and milk, and beat until well combined.
  4. Reduce speed to low and add whisked dry ingredients. Mix until completely combined.
  5. Switch to a wooden spoon and mix in chocolate chips, hazelnuts, and dried blueberries.
  6. Preheat oven to 180C (350F) and line two baking sheets with baking paper.
  7. Roll tablespoonfuls of dough into balls and place on lined baking sheets. Leave space for spreading.
  8. Bake for 12-15 minutes or until the edges are golden. The centres will still be soft (this makes for chewy cookies). Remove and cool completely on baking sheets.
  9. Store cookies in refrigerator for maximum chewiness for up to four days.

Hazelnut, Dried Blueberry, and Chocolate Chip Quinoa Cookies | Gluten Free | Thoroughly Nourished LifeThank you everyone for your kind messages after my last post. You are all so lovely for keeping us in your hearts at this time. Thank you, x Amy.