This weekend is no exception. I've got two delicious recipes for you today. I won't take credit for either of them, as they both come from a cookbook called The Guilt Free Gourmet by Jordan and Jessica Bourke. This brother and sister team have published a whole cookbook full of delicous recipes that are all sugar, wheat and dairy free. Everything that I've made from it so far has been a winner! In face the whole lot are winners, i'm happy to say that without even trying them all. WINNERS :) Now on to todays recipes:
Sausages with butter bean mash and homemade red onion gravy
2 red onions sliced
1 tbsp rosemary needles
5 garlic cloves, crushed
2 tbsp balsamic vinegar
1 tsp agave syrup
1 tsp stock powder in 1 1/4 cups of water
2 tsp wholegrain mustard
2 x 400g cans of butter beans, rinsed thoroughly
1 tsp thyme
2 tsp dijon mustard
grated zest of 1/2 lemon
4-6 sausages - GF and preferably organic
You start with the gravy in this recipe. So gently cook the onions, rosemary and 2 of the crushed garlic cloves in a saucepan for 15 minutes. Until the onions are translucent and soften. Add in the vinegar and agavy syrup and cook for a further 15 minutes on low to medium.
Put the sausages on the begin cooking at this point.
After 15 minutes add the stock and wholegrain mustard to the gravy pot and cook until the gravy reduces.
Meanwhile drain the butter beans. Gently heat some oil in a frypan and then add the garlic, thyme, and butter beans. Warm for a couple of minutes, and then place into the bowl of a food processor. Also add the dijon mustard, a good swig of olive oil, the lemon zest and a decent pinch of salt into the food processor, and blend until very smooth.
Serve the sausages nestled on top of the mash, with the gravy on top. I also added some pak choy leaves as I thought this recipe needed some greens to break it up.
Absolutely delicious!! The butter bean mash is soooo ridiculously smooth and creamy, and the whole dish is full of yummy flavours that work so well together.
As a bonus to this meal, the butter beans are a nutritious addition. They are great sources of fibre, folate and magnesium, which help to control cholestorol levels and improve cardiovascular and nervous system health.
Apple and Pear Crumble
This recipe uses coconut palm sugar, instead of cane sugar. Coconut palm sugar comes from the sap of coconut tree flowers, and has a very low GI. It is a whole food, high in glutamine and inositol, both nervous system nutrients.
2 large apples
2 large pears
1/2 cup coconut palm sugar
juice of 1/2 lemon
2 tbsp of sunflower spread ( I used Eskal freenut butter, which you can get in the supermarket)
2 tbsp coconut oil
1/2 heaped cup of rice flour
1/2 cup rolled oats
1/3 cup coconut palm sugar
2 tbsp pure maple syrup (make sure its real maple syrup)
1 tsp cinnamon or apple pie spice
Preheat your oven to 180'C. Peel and chop the apples and pears. Place them in a saucepan with the coconut sugar, lemon juice and 1 tbsp water. Stew over low heat until half cooked, about 20 minutes. Transfer this to a pie or casserole dish and allow to sit whilst you make the topping.
In a large bowl, rub together the sunflower spread, coconut oil and rice flower until it resembles fine bread crumbs. This part is pretty fun, and messy!
Next add in the oats, coconut sugar, maple syrup and cinnamon and make sure you mix it really thoroughly. Place this mix on top of the filling and bake in the oven for approximately 40 minutes. The top should be golden and the filling bubbling and fully cooked.
Now grab a spoon and eat it straight from the dish! Hehe, just kidding, it's a bit hot for that straight away, but it is that good! I think I'll be making this again, and again, and probably again!
Love and Light