THE OPENING BOUNCE
Hi and welcome to my first blog.
With footy fever in the air and the weather starting to improve, BBQs are on the menu. For those of us that suffer from multiple food allergies and intolerances, enjoying delicious and easy-to-prepare food that looks and tastes as good as everyone else’s (or better!) is important. So, if you are heading to footy grandfinal party, or taking advantage of BBQ weather, you can now enjoy an allergy-friendly hamburger with the lot just like everyone else. Yours will look so delicious, everyone else will be wanting what you’ve got!
Every recipe I develop is free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood. Yes, you heard right, every single recipe I develop is free from 11 allergens and still tastes amazing – empty plates are my speciality! Through my blog I will share with you recipes, as well as helpful facts, handy tips and allergy-friendly product and company reviews. There will also be funny stories and experiences from my journey managing food allergies and intolerances, which I am sure many of you have experienced too. I want you to be equipped with the knowledge, resources and recipe to enable you to be confident in cooking delicious, easy-to-prepare meals for your family and friends that happen to be free from 11 key allergens.
So, without further ado, here is the recipe for my Loni’s Allergy Free version of a Hamburger with the lot which are free from wheat, gluten, corn, yeast, dairy, egg, peanuts, tree nuts, sesame seeds, tomato and seafood (all my recipes are free from all of these allergens!).
More delicious and easy-to-prepare recipes are available in my cookbook – Loni’s Allergy Free. I am currently running a Xmas special – with every cookbook purchased you will receive a FREE APRON, so grab your copy now (a great gift idea).
- 2 Loni's Allergy Free herb and garlic rolls
- 225g tin sliced beetroot, drained
- 227g tin sliced pineapple, drained
- 2 oak lettuce leaves
- 400g beef mince
- 1 tsp dijon mustard
- ¼ tsp dried mixed herbs
- ½ tsp ground coriander
- ¼ tsp smokey paprika
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
- 1 roasted red capsicum, finely diced (refer to tip for making your own roasted red capsicum or alternatively use a jarred product)
- 3 baby cornichons (15g), finely diced
- 2 tsp baby capers in vingear, drained
- 2 tsp balsamic vinegar
- Pre-heat BBQ flat plate or frypan on medium-high heat
- Put all patty ingredients into a bowl and mix together with hands until well combined
- Shape into 2 round patties approx 10cm across
- Cook patties on pre-heated BBQ flat plate or frypan for 4-6 minutes each side until cooked through
- Place diced roasted capsicum, cornichons, capers and balsamic vinegar in a small bowl and mix to combine
- Cut roll in half
- Place cooked patty on top of bottom half
- Layer on beetroot, pineapple, roasted red pepper salsa and lettuce before topping with the top half of the roll
- Eat and Enjoy!
- Tip: To make your own diced roasted red capsicum, simply take a whole red capsicum, place it onto a pre-heated BBQ grill plate and allow to char on all sides until skin blackened and blistered. Place in a bowl, cover with plastic and set aside for 5-10 minutes until cool enough to handle. Peel skin off, remove the seeds and core and discard. Finely dice the flesh ready for use.
- copyright 2015 in text and image Ilona Wilson, Loni's Allergy Free Pty Ltd
- 1 TBS ground flaxseed
- ¼ cup warm water
- 1 cup rice flour
- ¼ cup glutinous rice flour
- ¼ cup tapioca starch
- ½ cup potato flour
- 1 tsp bicarb soda
- 2 tsp gluten-free baking powder
- ½ tsp salt
- 1 tsp xanthan gum
- 2 tsp dried mixed herbs
- 1 tsp garlic powder
- 1 cup rice milk
- ½ tsp rice wine vinegar or white vinegar
- Pre-heat oven to 200°C (180°C fan forced)
- Line a baking tray with baking paper
- Place ground flaxseed and warm water in a small bowl and allow to stand for 5-10 minutes
- Place all dry ingredients in a bowl and mix with whisk to combine
- Add flaxseed mix, rice milk and rice wine vinegar
- Stir until combined and a sticky dough is formed
- Remove dough from bowl and using hands, shape into 2 rolls approx 10cm across and place onto lined tray
- Bake at 200°C (180°C fan forced) for 20 minutes until golden and crusty
- copyright 2015 in text and image Ilona Wilson, Loni's Allergy Free Pty Ltd