Gluten-free Cauliflower and Pea Bites

Well! I’m fresh back from my first ever visit to sunny Brisbane, the sub-tropical capital of Queensland in northern Australia. I was there to attend Eat Drink Blog 2014 (another first for me), a conference for food bloggers, run by food bloggers. It was a fantastic experience and great to meet some other bloggers in person. I’ll write a post about that in a week or so.

But for now, I’m pretty snowed under with some other work (I should be working now, but I am procrastinating. I became an expert in procrastinating when studying Law way back when. But, oh, wait – I digress. See what I mean?).

Anyway, because I haven’t had time to get into the kitchen, I’m sharing this recipe with you – it’s one that I developed for the September 2014 issue of Nourish Magazine and you’ll find it, and another recipe of mine, in the fussy kids’ feature from page 31. It’s perfect for school lunches. Just throw in a few vegetable sticks for a bit of crunch.

Enjoy!

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Seasonal cauliflower, pea and coconut combine to give a delicate flavour that even the fussiest of eaters will find hard to resist. If your child isn’t into curry powder, try replacing it with ¼ teaspoon of freshly grated nutmeg.

Ingredients

250 grams cauliflower

70 grams fresh or frozen green peas (if using fresh, weigh peas after they have been shelled)

55 grams gluten-free self-raising flour

20 grams coconut flour

½ teaspoon mild curry powder

¼ cup coconut milk

1 egg, lightly beaten

Pinch of salt

Method

Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 12 cavities in a mini-muffin tin (25 millilitre capacity).

Roughly chop the cauliflower into large chunks. Steam for 15 minutes, or until tender. Remove from heat and set aside. Steam the peas for 5 minutes (if using fresh peas) or 2 minutes (if using frozen peas).

In a large bowl, mash the cauliflower. Add the steamed peas and allow to cool a little.

Sift in the self-raising flour, coconut flour and curry powder. Add the coconut milk, egg and salt. Stir to combine.

Spoon the mixture into the muffin tray, filling each cavity.

Bake for 20 minutes.

Makes 12.