As Coeliac Awareness Week kicks off on March 13, we just had to bring you some top notch, creative and tasty coeliac recipes to try out. Get cracking!
WHAT IS COELIAC DISEASE?
As outlined by Coeliac Australia, Coeliac Disease is when the immune system struggles to react appropriately to gluten (a protein found in wheat, barley, oats, and rye) causing symptoms such as nausea, vomiting, cramping, fatigue, and many more.
As a result of gluten ingestion, damage can occur to the small bowel causing reduced surface area, affecting the body’s ability to absorb nutrients. As a result, a number of serious issues can arise if not treated or diagnosed correctly.
Approximately 1 in 70 Australians are affected by Coeliac Disease, but the concern lies in that 80% of those affected go undiagnosed.
Having Coeliac Disease doesn’t mean you’ll have to forgo delicious meals though! Just check out the below three recipes and prepare to have your mind blown and very satisfied taste buds (minus the upset tummy!).
BAKED SPAGHETTI SQUASH CARBONARA
- 1 medium spaghetti squash (about 1.4kgs)
- 3.5kgs (8-10 slices) of bacon, diced
- 1 small yellow onion diced
- 4 large eggs
- 1/2 cup ricotta cheese
- 1 1/4 cups parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
HOW TO MAKE
- Preheat oven to 180°C
- Cut the squash in half, lengthwise.
- Scrape out the seeds and flesh with a spoon.
- Pour 1/2 cup water into a baking dish (22cm X 30cm) and place the squash cut-side down in the water.
- Roast for 45 minutes or until tender.
- In a heavy skillet, cook the bacon over medium heat until the edges crisp.
- Add the onions and cook for 5 to 6 minutes, or until soft and beginning to brown.
- Remove from the heat.
- In a large bowl, whisk the eggs, then the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.
- When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 190°C.
- Remove the squash from the baking dish and let it cool slightly.
- Dump out any water left in the baking dish, wipe it dry, and then grease it lightly with cooking spray.
- Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups.
- Mix the squash strings into the egg-and-onion mixture.
- Spread in the baking dish and top with the remaining 1/4 cup of cheese.
- Bake for 45 minutes or until firm and golden on top.
PANCETTA AND CANNELLINI BEAN RISOTTO
- 1 tbs olive oil
- 100g sliced pancetta
- 1/2 tsp fennel seeds
- 50g unsalted butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tsp finely chopped rosemary
- 8 thyme sprigs, leaves picked, plus extra leaves to serve
- 1 1/2 cups (330g) arborio rice
- 1/3 cup (80ml) dry white wine
- 1.5l (6 cups) gluten-free chicken stock, heated
- 400g can cannellini beans, rinsed, drained
- 1/3 cup (25g) finely grated parmesan, plus shaved parmesan to serve
- Chopped flat-leaf parsley, to serve
HOW TO MAKE
- Heat stock in a large frypan.
- In a separate large frypan, heat olive oil over medium heat.
- Add pancetta and cook for 3 minutes until crisp and lightly golden. Remove and drain. Break into shards. Set aside.
- Drain most fat from saucepan, and return the pan to medium heat. Add fennel seeds and cook. Stir for 30 seconds or until fragrant.
- Add butter and onion and cook for 7-8 minutes until onion is soft and lightly browned.
- Add the garlic, rosemary and thyme. Stir for 1 minute.
- Add rice and cook for 2-3 minutes. Stirring to coat the grains.
- Add wine and simmer. Stir occasionally, until almost all liquid has evaporated.
- Add hot stock from first frypan, one ladleful at a time, stirring constantly and allowing each to be absorbed before adding the next. Continue until almost all the stock is used and rice is creamy but al dente (about 20 minutes).
- Add beans and parmesan to the risotto. Stir for 1-2 minutes to warm through. Season with sea salt and freshly ground black pepper.
- Divide the risotto among bowls and serve garnished with the crispy pancetta, a few thyme leaves, chopped parsley and shaved parmesan.
Recipe courtesy of delicious.
Photo credit: Ian Wallace
SILKY CAULIFLOWER SOUP
- 1 small head cauliflower or 1/2 head large cauliflower (about 500g)
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 sprigs thyme
- 1 1/2 cups vegetable stock or water
- 1/2 cups light coconut milk
- Salt and freshly ground black pepper to taste
- 4 tbs pomegranate seeds to garnish
- 2 sprigs thyme to garnish
HOW TO MAKE
- Divide cauliflower head into florets or roughly chop it. You can use the leaves if you want but they will change the colour of the soup. If you want your cauliflower soup to be purely white discard the leaves.
- Sautée minced garlic in olive oil until fragrant (2 minutes).
- Add vegetable stock or water, thyme sprigs and cauliflower florets. Bring to a boil. Cover, reduce heat and cook for 15-20 minutes.
- Discard the thyme and blend until smooth, using an immersion blender or food processor. You might want to work in batches.
- Add light coconut milk and season with salt and freshly ground black pepper to taste. Garnish with pomegranate seeds and fresh thyme.
Recipe courtesy of Happy Kitchen Rocks