Zucchini fritters with salmon, lemon slice and orange muffins. All gluten free

Are you lucky enough to have a group of likeminded sewers, creative knitters, crocheting geniuses, embroidery queens and other crafty people to share your obsessions with?

I am. And they are fabulous.

My group has a very healthy emphasis on delicious food and wonderful conversation as well as endless cups of tea and craftiness. One of the crafty people is a coeliac, so gluten free food is the go.

This is what we enjoyed this week:

Zucchini fritters with smoked salmon

Ingredients

• 4 cups grated zucchini (about 3 small to medium sized zucchini)
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon pepper
• 1 cup gluten free flour
• oil and/or butter for shallow frying (we used a mixture of both)

1. Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible. It’s amazingly green! Yay for chlorophyll! (mix the green juice with the left over lemon juice from the other things you’re cooking, drink it and feel like a super hero)
2. Add zucchini and the rest of the ingredients and mix well.
3. Heat 1 tablespoon of oil in a large frypan over medium heat. Drop and flatten slightly a spoonful of batter onto hot pan

4. Cook 2-3 minutes on each side or until browned. Even better, get He who Cooks to cook the fritters. If he is wearing his favourite old green jumper, even better, it looks great in the photos.

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5. Place cooked fritters onto a plate lined with a paper towel then continue with the rest of the batter.

6. Enjoy immediately with sour cream and smoked salmon, garnished with coriander or refrigerate the leftovers and scoff the next day while you’re cooking dinner.

Makes 12. (I made 1.5 times the recipe because I had lots of zucchini. That’s why I had leftovers)

Recipe from sugar free mom

Lemon and Coconut Slice

It’s winter in Australia. My sister in law is over run with lemons. I had to make a lemon slice! Lucky I love anything with citrus. Yes pity my poor family and friends.

• Crust
  5 T coconut oil
  3 T maple syrup
  2 cups shredded coconut
  1 cup almond flour
  1 pinch salt
  2 egg whites (save the yolks for the lemon curd)
  
• Filling
  3 eggs + 2 egg yolks
  6 T maple syrup( or if you run out like I did, 1 T maple sypup and 5 T honey)
  1/3 cup lemon juice + 1 T zest (around 2 lemons)
  1/3 cup almond flour
  

1. Preheat the oven to 170°C.
   
2. Melt coconut oil in a saucepan on low heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat.
   
3. Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now.
   
4. Line a 30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact.
   
5. Bake for 10-12 minutes
   
6. Beat the eggs and the 2 egg yolks until frothy. Add the rest of the ingredients. Beat for two more minutes.
   
7.  Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars.
   
8. Cut into roughly 3 x 3 cm rectangles. Dust with icing sugar.
   

Recipe from  green kitchen stories

Yummy moist little orange cakes

This is my boiled orange almond cake that I make. All. The. Time. ( ask my long suffering family). This time I baked it in muffis cases and topped with He Who Cooks’ fabulous almond brittle: flaked almonds cooked in a pan with butter and sugar. Quantities? Don’t ask? He never measures).

I love this recipe!