Recipes

Each month we load two new recipes for you to try. You will find additional gluten free recipes in Coeliac Australia's Recipe Book and in The Australian Coeliac magazine. Happy gluten free cooking!

Pumpkin and Black Bean Hotpot & Corn Bread with Tomatoes and Mozzarella

Pumpkin and Black Bean Hotpot

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 x 800g can tomatoes
1kg pumpkin, seeded, peeled and cut into 2cm pieces
125g green beans, trimmed and cut into 2cm pieces
1 x 425g can black beans, rinsed and drained
1-3 teaspoons hot chillies, minced, optional
1/2 cup fresh coriander leaves, chopped
Salt and pepper, to season

Heat olive oil in a large heavy pot over medium heat. Add onion and sauté until tender and golden, about 5 minutes.
Add garlic, chilli powder and cumin and stir for 1 minute.
Add undrained tomatoes; bring to the boil. Stir in pumpkin and green beans.
Reduce heat, cover and simmer until vegetables are almost tender. Stir in black beans and chilli, if using.
Cover and simmer until vegetables are tender, about 5 minutes. Stir in coriander. Season with salt and pepper, as required.

Makes 6 servings

Corn Bread with Tomatoes and Mozzarella

1 1/2 cups gluten free flour plus 1 tablespoon extra
1/2 cup polenta
1 teaspoon xanthan gum
1 1/2 tablespoons caster sugar
2 teaspoons gluten free baking powder
3/4 teaspoon salt
1/2 teaspoon bicarb soda
125g mozzarella, diced into 1cm cubes
250ml buttermilk
2 large eggs
60ml olive oil
1/4 cup flat leaf parsley, chopped
2/3 cup Roma tomatoes, diced, seeded

Preheat oven to 200˚C. Grease a 24cm square baking tin.
In a large mixing bowl, mix together 1 1/2 cups flour, polenta, xanthan gum, sugar, baking powder, salt and bicarb soda.
In a small bowl, stir together mozzarella cubes and extra 1 tablespoon flour and toss well to coat.
In a medium bowl, whisk together buttermilk, eggs, olive oil and parsley.
Add buttermilk mixture to flour mixture and stir to combine. Sprinkle mozzarella cubes and diced tomatoes over batter and fold in gently to distribute.
Spoon batter into prepared baking tin. Bake corn bread in preheated oven until beginning to brown and a tester inserted into the centre comes out clean, about 22-25 minutes. Transfer to a rack and cool for 15 minutes. Cut into squares and serve warm.

Serves 8