Winter Vegetable Galette

Last Sunday as Robbie and I strolled along the chilly aisles of our local farmers market, I was keeping my eyes wide for inspiration. Our latest grocery routine, now on a Sunday morning, has us frequenting the farmers market a mere 5 minute drive away from home. Since moving into our new home and new neighbourhood 18 months ago, we have cycled through many different routines of different supermarkets, markets, and grocers, in search of the right fit. Something easy to slot into the weekend, non-monotonous and non-chore like. Something we actually enjoy doing. The farmers market has so far held up. Organic veggies, $2 avos, backyard fresh eggs, and good coffee. I can definitely see this one lasting.

So as we continued moseying along the bustling stalls, the site and smell of fresh bread and pastries hit me. Did I mention there's also fresh bread and pastries!? The craving was instant. I wanted a pie, but not any old pie. My mind wandered off to a recipe I had been dabbling with, a beautiful vegetable galette from Kelsey of Happy Yolks. It's a recipe I love re-imagining. One that has inspired many recreations. It felt like the opportune moment to create something you too could enjoy. So naturally, I bee lined straight to our organic vegetable stall and picked out the most vibrant and fun winter veggies I could find - parsnip, beets, fennel and carrots. I just had to create this Winter Vegetable Galette. It's low FODMAP, gluten free and packed with goodness, and it's sooo good!


Winter Vegetable Galette
Serves 4

Buckwheat Shortcrust Pastry
1 3/4 cup buckwheat flour
Pinch of sea salt
60g unsalted butter, cold
1 egg
3-4 tbsp ice water

Filling
10 baby carrots
1 medium parsnip
1 medium beetroot
Half a small fennel
A drizzle of oil of your choice (I use coconut oil)
A handful of fresh parsley
A few sprigs of thyme
60g soft goats cheese
Salt & pepper

Using your hands or a mixer, crumb together the flour, salt and butter until the mixture resembles fine breadcrumbs. Add the egg and start combining into a dough, slowly add water, one tablespoon at a time, until you have a nice soft dough. Form into a disk, wrap in plastic, and place in the fridge for at least 2 hours.

Preheat the oven to 200C and prepare the vegetables. Keep the carrots whole, slice the parsnip into carrot sized pieces, and chop the beetroot and fennel into wedges. Drizzle with oil and place in the oven for 15-20 minutes or until the vegetables are just cooked. Remove from the oven and allow to cool.

Roll out the dough into a large round, about half a centimeter thick. Layer vegetables in the centre of the dough (leaving about 5cms from the edge), crumbling goats cheese and sprinkling herbs, salt and pepper as you go. Fold the excess of dough into the centre to create your galette, brush the top with milk or egg wash, and place in the oven for 30 minutes or until golden.

Enjoy!



Toasted Coconutty Granola

‘In today’s rush, we all think too much – seek too much – want too much – and forget about the joy of just being” -Eckhart Tolle
A few weeks back I was lucky enough to attend a mindfulness session at work, half educational, half practical, and a well-needed reminder to bring this practice back into my routine. The first chunk was informative – what mindfulness is and what techniques we have available to us. Whilst brief, only touching the surface of this topic, it was immensely enlightening. I learnt we have 50-75k thoughts per day, 5% of which we are actually mindful of. Our subconscious thoughts are constantly there in the background, humming, ebbing and flowing, unknowingly and sometimes unwillingly, influencing our feelings and actions, which in turn influences our thoughts. And so it goes.

In the last ten minutes we were taken through a guided meditation practice where we observed our breath and thoughts as they floated by. It was simple, yet so relaxing. I left feeling lighter and more present. For such a short commitment of time, the effect was amazing. It always is.



It then got me thinking, why don’t I practice meditation more often? Which inevitably led to similar frequently-had questions, like why don’t I exercise more often, or get up earlier? All things I want to do, each I know may benefit my health and well being, yet the commitment is too much. Empty excuses, coupled with ‘better things to do,' are my most frequent responses. But perhaps there is more to it. Perhaps I am thinking, seeking, wanting, and doing too much. What am I doing today, tomorrow, next year? How can I be better at this and improve at that? My mind is racing, and life, probably like yours, is going at an intense rate. Perhaps I’m putting unrealistic expectations on myself in these busy times.

The brief, albeit useful, mindfulness session helped me see there ought to be a better way. There are many ways to be mindful, not just one. So it's time I start small and shift my focus. Move it away from constantly wanting and seeking – wanting to meditate more, exercise more, learn more, wake earlier – putting unrealistic demands and pressures on myself. Because thoughts that lead to inaction just aren’t thoughts worth having. Instead I need to shift my focus to bring more mindfulness to my every day. To be present. To do more of what I love. It’s realistic, doable and something that’s helped me in the past. Being mindful naturally happens when doing things I love, like cooking. But also reading and writing, eating, and talking to my loved ones. Surely doing more of those things is not an unrealistic expectation!



This granola making was definitely a mindful activity. There’s little to it, just throwing a few pantry items into a bowl and a little mixing. Sure I could’ve meditated instead, but then where’s the deliciousness in that!? What I love about granola making is that there are no hard and fast rules. Use whichever nuts or seeds you like or none at all. If you don't like coconut, leave it out (but I'll probably call you crazy if you don't like coconut). Substitute, mix it up and simply enjoy the process of creating something delicious. To help you get started on your granola making journey I've shared my recipe below :)



Toasted Coconutty Granola
Makes 14 quarter-cup serves

2 cups rolled oats
1/2 cup almonds and walnuts, roughly chopped
1/2 cup shredded coconut
1/4 cup sunflower and pepita seeds
1/4 cup buckwheat groats
1/4 cup dried cranberries, chopped
2 tsp ground cinnamon
2 tbsp coconut oil
2 tbsp rice malt syrup
Zest or chopped rind of half an orange


Preheat oven to 160C and line a large tray with baking paper. Melt coconut oil and rice malt syrup in a medium size saucepan, remove from heat and add the rest of the ingredients. Stir well and spread out on tray. Place in the oven for approximately 20 minutes or until your desired toasty-ness, turning the granola every 5 minutes.

Enjoy!


Low FODMAP | lactose free | vegan

Zucchini Fritters

Zucchini Fritters
Zucchini Fritters

There are a few foods which never escape my shopping basket. Eggs and zucchini are two of these. So versatile, nutritious and FODMAP friendly, eggs and zucchini in some form or another always make their way into my breakfast, lunch, dinner or sweets. 

Zucchini fritters are just another quick and easy dish I like to whip up using both of these ingredients. And speaking of versatility, here are my favourite ways to eat zucchini fritters…

For breakfast or lunch, top your fritters with fresh rocket, a few halved cherry tomatoes, and a quarter avocado. And for something more substantial, add some smoked salmon or fried haloumi to your plate.

With a hearty meal like curry or stew, skip the rice or grains and enjoy with a zucchini fritter or two (no rhyme intended!)

Or for a quick snack, simply enjoy them on their own or with a dollop of your yoghurt of choice. Yum!

I’m always looking for new ideas, so leave me a comment with your favourite way to eat zucchini fritters. Or maybe you have a different favourite fritter....?

Zucchini Fritters
Stack of Zucchini Fritters
Zucchini Fritters
Zucchini Fritters

Zucchini Fritters

Zucchini Fritters
Zucchini Fritters
Makes 6 large fritters, serves 2-3

1 medium zucchini, grated
2 tbsp parmesan, grated
A handful of fresh parsley & mint, chopped
1 tsp cumin
4 eggs
1/4 cup almond meal
1/4 cup coconut flour OR 1/2 cup brown rice flour for low FODMAP
Salt & pepper


Place prepared ingredients in a medium sized bowl, and mix together. Heat a small spoonful of coconut oil in a fry pan on medium-high heat. Spoon mixture into the fry pan, and cook each side of the fritters until browned. Serve with a dollop of yoghurt of choice and a handful of fresh rocket.

Enjoy!


Low FODMAP | gluten free | lactose free | vegetarian

Gluten Free Banana Bread


Daylight savings has come to an end. The dwindling away of my dinnertime source of natural light has begun. With the colder days and darker nights upon us, to me, it signifies the coming of winter. A time I sadly dread. For I wish I could say I love all the seasons, the changing of mother nature around me. But I feel the cold, oh so much, and it pains me. Waking in the dark, arriving home from work in the dark, the constant layering of clothes to protect against the Melbourne chill, and the food photographer struggle of fading daylight of an evening. 

But I’d be lying if I said I disliked all that winter brings. There are a few special wintery moments I cherish. Sitting in the front lounge of my parent’s house with the open fireplace ablaze, blankets draping upon us. A cup of tea in one hand, a square of dark chocolate in the other. Sundays with little to do but spend the day cuddled inside, heater on, the slow cooker bubbling away, and the anticipation of a heart-warming dinner and a warm rhubarb crumble.

Winter almost sounds bearable when put like that. For now, I’m just glad the warmer days are not yet behind us.

I baked this banana bread on April 1st, the last day of daylight savings. It was mid-afternoon and the sun was sneaking in and out of the passing clouds. This banana bread recipe is perfect for those with sensitivities, as it’s gluten free, low FODMAP, lactose free and dairy free. There’s also no added sugar, so it’s also a great healthy alternative. Enjoy and stay warm my friends!



Gluten Free Banana Bread
Makes 1 loaf

2 eggs
1/4 cup milk of choice
2 large or 3 medium bananas, mashed
1 tsp apple cider vinegar
1/2 tsp vanilla extract
1/4 cup almond meal
2 tsp ground cinnamon
Pinch of sea salt
1/2 cup walnuts, chopped
1/4 cup shredded coconut

Preheat the oven to 180C and grease a loaf tin. Place all ingredients, except 1/4 cup of walnuts and the shredded coconut, in a large bowl and mix well. Pour mixture into the tin, sprinkle walnuts and coconut over the top, and place in oven for 45 minutes.

Enjoy!


Low FODMAP | gluten free | lactose free
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