Tag Archive for: conta dei carboidrati

Carrot and almond cakes: the perfect breakfast

Carrot and almond cakes are a perfect solution for so many eating occasions: breakfast, snack, end of meal, garden party or picnic, the combination of carrots and almonds in the preparation of cakes and desserts is always a winner.

These sweets bring together the needs of type 1 diabetes and celiac disease with ease and great taste: the two main ingredients are in fact almonds and carrots, a much-loved classic, the right mix of lightness and taste that brings to mind the flavours of yesteryear, the ones we used to taste when we were kids.

Since you will be able to make so many sweets with this recipe, you can store them in the freezer and take them out at the last moment, perhaps by popping them for a few seconds in the microwave or a few minutes in the conventional oven, and you will always enjoy them as if they were freshly made.

If you are thinking of breakfast, also try the Braid with ricotta, apricots and chocolate chips.

Carrot and almond cakes

46g carbohydrates per 100g

Ingredients

  • 300g almonds, peeled
  • 300g carrots
  • 250g sugar
  • 150g wholemeal rice flour*
  • 4 eggs
  • 16g baking powder*
  • 1 bit of vanilla from the pod
  • a pinch of salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, they may be listed on  Prontuario AIC)

Preparation

  1. Chop the almonds and carrots separately and set them aside. Whip the egg whites and set them aside for a moment.
  2. In a bowl or planetary mixer, whip the egg yolks with the sugar until white and frothy, then add the almonds, carrots, flour, baking powder, vanilla, salt and, as a last ingredient, the egg whites.
  3. Pour the mixture into cupcake tins of the desired size: they are perfect size for breakfast in the morning!
  4. Bake in a convection oven preheated to 160°C for about 25 minutes.
dolcetti-carote-mandorle-senza-glutine-uno-chef-per-gaia

Carrot and almond cakes

Version with gluten of Carrot and almond cakes

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

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Loaf with raisins and walnuts

Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my Dark bread with flaxseeds.

Well, let’s knead!

Loaf with raisins and walnuts

47.78g carbohydrates per 100g

Ingredients

  • 350g flour mix for bread, brand Nutrifree**
  • 350g water
  • 70g flour mix for bread, brand Fibrepan Farmo**
  • 60g wholemeal rice flour*
  • 50g shelled walnuts
  • 30g raisins
  • 20g chia seeds* (to be soaked in 50g water)
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.
  2. Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.
  3. Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.

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Loaf with raisins and walnuts

Version with gluten of Loaf with raisins and walnuts

Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.

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Cabbage and spinach bread balls

Epiphany is coming and with it the end of the holiday season. Along with a stocking full of tempting sweets and games for the little ones, you can celebrate this anniversary with something really good and tasty: gluten-free Cabbage and spinach bread balls.

This dish is just what we need when we have some leftover bread, it is a typical peasant food that gives us simple yet extraordinary flavours. And peasant foods mean not only no-waste cuisine, but also easy-to-find and inexpensive ingredients, so you can’t wish for more!

For gluten free Cabbage and spinach bread balls you will just have to be a little patient when making the bread balls because the dough will be rather soft and sticky, but remember that when you eat them you will not regret the effort for a second!

Cabbage and spinach bread balls

carbohydrates 20.55g per 100g of cooked bread balls without seasoning

Ingredients for 9 bread balls

  • 150g stale bread** (I used this Mixed leavening bread)
  • 130g milk
  • 100g cooked spinach
  • 100g cabbage
  • 2 eggs
  • 40g multi-purpose flour mix, brand Maximum Zero**
  • 30g shredded cheese (I used pecorino romano cheese I had in the fridge)
  • 30g leek
  • 1 clove garlic
  • extra virgin olive oil, pepper, grated Parmesan cheese, butter, sage, salt and nutmeg to taste

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, or, in Italy, present on  Prontuario AIC)

Preparation

  1. Cut the stale bread into cubes and soak it in milk, turning it occasionally.
  2. In the meantime, sauté 1 clove of garlic and the chopped leek with a little oil in a non-stick pan, then add the thinly sliced cabbage and the cooked (or frozen) chopped spinach. Season with salt and pepper and cook. Remember to remove the garlic.
  3. Put the vegetables in a food processor, chop them well, then add the soaked bread and continue chopping for a few seconds to reduce the bread to small pieces. Add the eggs while stirring, the cheese cut into very small pieces and the flour to a fairly firm texture.
  4. Let the mixture rest for at least 15 minutes.
  5. Now form the bread balls.
  6. There are two ways to proceed: lightly grease your hands and form balls of about 5cm in diameter to be placed on a tray, or cut out squares of cling film, place a spoonful of the mixture on them and form the ball by closing the film. The second option is to freeze the dumplings, so it will be very easy to remove the foil when you decide to cook them by throwing them directly into boiling water.
  7. In a small saucepan, melt a piece of butter with a few leaves of sage.
  8. Bring a pot of salted water to the boil, cook the dumplings in it for about 15 minutes, drain them with a slotted spoon.
  9. Season the bread balls with grated Parmesan cheese and a drizzle of sage flavoured butter, then serve.
canederli-verza-e-spinaci-senza-glutine-ph-chiara-marando

Cabbage and spinach bread balls

Version with gluten of Cabbage and spinach bread balls

Replace gluten free bread with standard bread.

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Christmas biscuits

Christmas is only a few days away, and in the air you can smell that good scent of celebrations, warmth and longing for closeness that characterises this time of year. It is the time when we think of our loved ones, get together to exchange greetings and gifts and since we believe that a sweet homemade gift is always much appreciated, why not bake these Christmas biscuits?

Enjoy not only baking them, but also wrapping them in nice paper with colourful ribbons and lace.

Let’s begin!

Christmas biscuits

51.25g carbohydrates per 100g

Ingredients

  • 100g granola*
  • 100g gluten-free bread flour mix, brand Revolution**
  • 70 g butter
  • 50g brown sugar
  • 1 egg
  • 45g milk
  • 20g oatmeal*
  • 10g cocoa
  • 8g baking powder*
  • 3g salt
  • cinnamon and ginger powder, icing sugar* for decoration

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a food processor, chop the granola somewhat coarsely, then add all the other ingredients and mix to obtain a smooth and even mixture; flavour with cinnamon and ginger powder to taste.
  2. Cover the dough with cling film and leave to rest for 30-40 minutes in the refrigerator.
  3. Roll out the dough to a thickness of about half a centimetre, cut out the biscuits with a star-shaped mould and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Dust the biscuits with icing sugar to taste. Try them dunked in milk for breakfast.

 

biscotti-di-natale-senza-glutine-ph-chiara-marando

Christmas biscuits

Version with gluten of Christmas biscuits

Replace the gluten-free flour with wheat flour.

 

 

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Turkey meatballs with saffron

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Our much-loved meatballs are back on the table with these Turkey meatballs with saffron, the perfect dish to please young and old alike. Why? Simply because they contain the right nutrients, they can be prepared with vegetables and have that nice shape typical of goodies that are eaten one after the other.

Meatballs are also a practical solution for household supplies: when you make them, you can make extra amounts and, once cooked, you can put them in the home freezer to have them ready in minutes in case of emergency. You can defrost them first in the microwave oven and then heat them in a non-stick pan, or simply wait for them to defrost and heat directly on the stove.

Today’s proposal is a light, delicate and lightly spiced recipe: Turkey meatballs with saffron.

Prepare your shopping list with these ingredients and fire up the cooker… let’s get started!

Turkey meatballs with saffron

6.9g carbohydrates per 100g

Ingredients for 6 servings

  • 700g ground turkey meat
  • 450g milk
  • 250g leek
  • 100g robiola cheese
  • 80g breadcrumbs**
  • 40g Parmigiano Reggiano cheese, grated
  • 1 egg
  • 1 sachet of saffron
  • rice flour*, extra virgin olive oil, salt, herbs

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Chop the leek very finely and sweat it in a non-stick pan with a little oil.
  2. Place the minced meat in a bowl, add the stewed leek, season with salt and add the Parmesan, robiola cheese, breadcrumbs, egg and chopped herbs, then mix well.
  3. Form patties 3-4 cm in diameter, roll them in rice flour and brown them on both sides in a non-stick pan with a little oil. Now dissolve the saffron in the milk, add a little salt and pour it over the meatballs. Cover and cook, allowing the saffron sauce to thicken well.

polpettine-di-tacchino-allo-zafferano-senza-glutine-uno-chef-per-gaia

Version with gluten of Turkey meatballs with saffron

Replace gluten-free breadcrumbs with standard breadcrumbs.

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Vegetable and tuna flan

Enticing, tasty and rich in nutrients because it combines the delicious flavour of tuna with the wholesomeness of vegetables and the protein of Parmesan cheese.
What about today’s recipe? A Vegetable and tuna flan can become a pleasant main course, or a one-course meal dish if you want a light but tasty meal.

Certainly, this flan is a way to make even the most stubborn children eat vegetables, thus a solution to ‘train’ their taste towards vegetable dishes in which vegetables are even more prominent, as in the Three-coloured flan.

Want some advice? You can easily make double the amount because I am sure your family will not complain eating the dish a second time!

 

Vegetable and tuna flan

4.28g carbohydrates per 100g

Ingredients

  • 400g aubergine
  • 400g courgettes
  • 200g tuna in oil, drained
  • 60g Parmigiano Reggiano cheese, grated
  • 40g breadcrumbs**
  • 2 eggs
  • 20g milk
  • extra virgin olive oil, parsley, basil, salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Wash, dry and clean aubergines and courgettes. Using a mandoline, slice the vegetables to a thickness of 2-3mm and cook them sprinkling them with a pinch of salt in a hot non-stick pan until they are soft.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Put the eggs in a bowl and beat them lightly with milk and a pinch of salt. Add chopped tuna, grated cheese, chopped parsley and basil and 10 grams of oil.
  2. Lightly grease a rectangular mould (approx. 24x12cm), form a layer of aubergines, cover with the tuna mixture and then a layer of courgettes. Continue until all ingredients are used up.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

  1. Sprinkle the surface with breadcrumbs, drizzle with a little oil and bake in a convection oven preheated to 180°C for 30 minutes.
    Serve warm or cold to taste.

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

sformato-di-tonno-e-verdure-senza-glutine-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Vegetable and tuna flan

Replace the gluten-free breadcrumbs with standard breadcrumbs.

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Easter pie

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Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.

Easter pie

19.37g carbohydrates per 100g

Ingredients

  • 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
  • 500g mixed leafy greens
  • 310g ricotta cheese
  • 150g baby spinach
  • 130g string beans
  • 100g Parmigiano Reggiano cheese, grated
  • 30g pine nuts
  • 20g extra virgin olive oil
  • 4 hard boiled eggs
  • salt and egg for brushing

**Ingredients specific for celiacs

Preparation

  1. Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
  2. Boil the string beans in salted water, drain and cut into pieces.
    Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
  3. Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
  4. Brush with a little beaten egg.
    Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.

torta-pasqualina-gluten-free-uno-chef-per-gaia

Version with gluten of Easter pie

Replace gluten-free brisée with standard brisée.

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Recipes from the world: Cantonese rice

Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

  • 300g long-grain rice
  • 150g shelled prawns
  • 150g yellow pepper
  • 150g red pepper
  • 100g peas
  • 50g spring onion
  • 50g soy sprouts
  • 2 eggs
  • 1 piece of fresh ginger
  • 2 tablespoons of soy sauce
  • extra virgin olive oil

Preparation

  1. Cook the rice in plenty of salted water, drain and set aside.
  2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

  1. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

riso-alla-cantonese-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Cantonese rice

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

 

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After-eight egg pasta triangles

Sweet and savoury together, but also mint and chocolate coming together, our recipe today is a mix of flavours and contrasts: After-eight egg pasta triangles.
A pleasant pasta enclosing a soft filling with an intense flavour. In short, an appetising first course to surprise with something new and unexpected.

If you love fresh pasta, also try Sardinian Culurgiones a work of art of workmanship and taste!

 

After-eight egg pasta triangles

29.48g carbohydrates per 100g

Ingredients for the egg pasta for 8 persons

  • 500g fresh pasta flour mix, brand Molino Dallagiovanna**
  • 5 eggs
  • 15g bitter cocoa powder*
  • 40g water
  • 20g extra virgin olive oil
  • 3g salt

Ingredients for stuffing

  • 400g boiled and mashed potatoes 300g freshly grated sweet Pecorino cheese
  • 30g grated medium-aged Pecorino cheese
  • 30g extra virgin olive oil
  • 10g chopped mint
  • 1 clove of garlic, finely chopped
  • milk and salt as needed

** Ingredients specific for celiacs

Preparation

  1. Prepare the dough by mixing flour, eggs, cocoa, water, oil and salt by hand or in a planetary mixer. In no time, you will obtain a smooth and elastic dough. Wrap it in cling film and let it rest.
  2. Meanwhile, prepare the filling.
    Put the grated cheese and the mashed potatoes in a bowl and mix well until an even mixture is obtained. Heat the olive oil in a small pan and as soon as it is hot, add the chopped garlic and stir; turn off the heat and add the chopped mint. Let it rest for a minute, then pour the aromatic oil over the potato and Pecorino mixture. Mix well, add salt to taste and, if the mixture is too thick, soften it with a few tablespoons of warm milk.
  3. Now, take the dough and roll it out with a pastry cutter to the penultimate or third last hole; with a toothed cutter, cut 8cm squares.
    Using a teaspoon, or your hands, place the filling in the centre of the square, then close forming a triangle and pinching the edges together to seal the ravioli tightly.
    Bring the water to the boil, salt it lightly and gently toss in the triangles. After a few minutes, drain them and dress them with melted butter together with a few mint leaves and grated Parmesan or Pecorino cheese.

Triangoli-di-sfoglia-after-eight-ph-chiara-marando

Version with gluten of After-eight egg pasta triangles

Replace gluten-free flour with wheat flour and reduce the amount of water used to 15g.

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Pumpkin and lentil soup with paprika

Dense, creamy and delicious! Definitely Pumpkin and lentil soup with paprika is a tasty way to get children to eat vegetables and pulses.

The sweetness of pumpkin, combined with the unmistakable flavour of lentils, makes this soup perfect also for children, while if you want to give a twist to sweetness, paprika or, why not, chilli pepper, will be the ideal solution.

A light, balanced and tasty meal!

Do you love soups and creams? Try my Cabbage, potato and shallot soup.

Pumpkin and lentil soup with paprika

3.75g carbohydrates per 100g

Ingredients

  • 1.3 litres of water
  • 700g pumpkin
  • 375g onions
  • 50g lentils
  • 1 clove garlic
  • 2 bay leaves
  • 1 tsp sweet paprika
  • ½ tsp turmeric (optional)
  • 1 pinch of chilli pepper
  • extra virgin olive oil, salt and pepper to taste

Preparation

  1. Cut the pumpkin and onion into small pieces, season with oil, salt and pepper and place in a baking dish covered with parchment paper; bake at 200°C for 20 minutes and set aside.
    Put water on the stove with garlic, bay leaf and lentils; cook for about ten minutes. Now add the baked pumpkin and onion, keeping a few pieces aside to decorate the dishes.
  2. Finish cooking the lentils and vegetables, remove the garlic and bay leaf, then blend and season with spices, salt and pepper. Finally, add the vegetable pieces left whole.
  3. Serve with a drizzle of oil and croutons to taste.

vellutata-di-zucca-e-lenticchie-alla-paprika-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Pumpkin and lentil soup with paprika

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

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