SNACKS

makes enough for 4 Cook Time: 35 min.

Homemade Plum Jam

Next to apples, pears and quinces we also had so many plums in the garden this year. We absolutely love to make this gluten-free plum cake but as we had so many plums left, homemade plum jam seemed like a good idea! It’s such a simple recipe, but so delicious and such a wonderful treat in the morning. We love to eat it with our polenta at the moment, such a good combination!

Directions

Rinse the plums, halve and decore them. Add the plums into a large bowl and stir in thoroughly the sugar, clove and cardamom.

Now stir in the cinnamon sticks. Let the plums infuse for 2 hours, so they have enough time to release the juice. Afterwards place the plum mixture in a ofenproof dish (or jam pot, if you have) and bake for 2.5-3 hours at 180°C (360°C) – check every 20 minutes and stir the plum mix for a moment.

In the end the plum mix should have a jam consistency remember, that after cooling down it will be even more thick and firm. Last but not least remove the cinnamon sticks and purée the plum jam a bit, if you like it more smooth. Ingredients

ripe plums

1/2 sugar 2 cinnamon sticks

1 pinch ground clove 1 pinch ground cardamom

makes enough for 8 Cook Time: 20 min.

Mango–Avocado Bruschetta

Here creamy avocado is quickly charred on the grill for another layer of texture and flavor. Combined with sweet mango and red pepper, tart lime, and fresh cilantro, it makes an unexpectedly delicious topping for bruschetta.

Directions

Heat a grill pan over medium high heat and brush pan and avocado slices with oil. Grill avocado until just charred, about 1 minute per side. Cut into 1/4 –inch pieces.

Preheat oven to 400oF. In a medium bowl, mix avocado, mango, onion, lime juice, bell pepper, cilantro, garlic, and 2 tablesppons oil. Season with salt and pepper.

Brush both sides of bread slices with remaining oil. Toast on a baking sheet until golden, about 4 minutes flipping bread halfway through. Serve toasts topped with mango–avocado mixture. Ingredients

4 tbsp. extra virgin olive oil 1 avocado 1 mango 3 tbsp. diced red onion 2 tbsp fresh cilantro 1 garlic clove, finely chopped sea salt and freshly ground pepper 1 small baguette, cut into 16 slices

MAKES 6 Cook Time: 15 min.

Avocado Salad

It’s all about using an abundance of fresh ingredients and a complimentary blend of flavors. You’ll love that it’s easy to throw together, no cooking is required, and it’s an inexpensive side. Especially during summer when all these fruits and veggies are in season. It’s filling and something you can feel great about serving and will easily be a highlight of any meal.

Directions

Preheat the oven to 350oF. Grease the muffin pan with the coconut oil.

In a large bowl, mix together the oats, almond milk, and butter, zucchini, bananas, hemp seeds, baking power, vanilla, cinnamon, and salt until well combined.

Fill the muffin pan until full or slightly overflowing. Bake for 20 minutes or until a toothpick comes out clean. Let cool 10 minutes before transferring to a cooling rack to cool completely. Muffins will last up to a week in a airtight container. Ingredients

1 medium (12 oz) English

cucumber, cut into quarters through the length then sliced 16 oz. grape tomatoes 1/2 small red onion, sliced into small pieces

2 medium avocados (firm but ripe), sliced into bite size

pieces

Dressing

11/2 Tbsp fresh lemon juice 1 1/2 Tbsp red wine vinegar 31/2 Tbsp extra virgin olive oil 1 tsp honey 11/2 tsp minced garlic 1/4 cup chopped cilantro 1/4 cup chopped parsley 1/2 tsp dried oregano Salt and freshly ground black pepper

great appetizer with friends and family!

makes enough for 8 Cook Time: 35 min.

Dutch Baby with Mushrooms and Curry Hummus

This gluten-free dutch baby is the perfect and easy savory breakfast or simple dinner! We love the combination of egg, hummus and mushrooms and it’s such a great side idea. Especially with all the wonderful mushrooms in fall, it’s the perfect autumn treat.

Directions

Beat the eggs with a hand mixer, then beat in the milk for 1 minute. Mix the gluten-free flour, sugar and salt and stir into the liquid ingredients with a whisk, then stir in the dried thyme – let the batter rest for 20 minutes. Meanwhile preheat the oven to 220°C/440°F top and bottom heat and place an iron pan in the oven.

Meanwhile, mix the hummus with the curry. After the 20 minutes, take the pan out of the oven with an oven glove and let the butter melt completely in the hot pan – swirling the pan so that the butter covers all sides of the pan.

Then stir the melted butter into the batter and pour the batter into the pan. Put the pan in the oven and bake the gluten-free Dutch Baby for 15-20 minutes.

In the meantime, cut the mushrooms into slices and fry them in coconut oil for 2-3 minutes, then season salt & pepper. Fry the egg. When the Dutch Baby is ready, take the pan out of the oven with an oven glove, spread the hummus on it and top with the fried egg, mushrooms, dill, salt and pepper. Toppings

150g hummus 1/2-1 tsp curry spice 1 handful of mushrooms 1 tbsp coconut oil 1 egg fresh dill salt & pepper

Ingredients

3/4 gluten-free flour 160ml milk, room temperature 3 eggs, room temp.

(size M/L)

50g butter 1/2 tbsp sugar 1 pinch of salt 1 tsp dried thyme