Posted in Recipes on 06.12.2017

Gluten Free Stuffing

prep: 20 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 20 mins / quantity: 8 portions (roughly!) Print recipe?

Have you ever tried to take a photo of stuffing. Well unless it’s chocolate it’s like taking a photo of any brown food. And I don’t have the skills to do the taste of this justice. Because I swear on Christmas (yep, I’m THAT serious) that I could NOT stop eating this. I was truly worried about it, wondering if I’d just wasted a whole dish of ingredients and time because it looks like, erm, crap really. There’s no colour to it, it’s kinda flat and it took feckin hours to cook. Well not hourS. One hour. But that’s a long time to have the oven on if something doesn’t work.

So I’m going to show you a few photos of what went into it …

Ingredients for Gluten Free Stuffing - vegan too, using quinoa flour, ground almonds, lots of soft veg and studded with sultana jewels for bursts of sweet flavour! thecookandhim.com

Because they’re beautiful colours. Nature’s bounty.

No drab and unappetising browns here, even when they’re being lightly sauted to coax out all those lovely juicy flavours

I also want to mention the glorious thing that is Hodmedod’s Quinoa Flour. Gluten free and with a subtle nutty taste that allows the vegetables to take centre stage while giving the stuffing that bread-y quality without taking over in flavour or texture. I’ve used quinoa flour a few times now when trying to make gluten free bread and they’ve often come out cakey. I haven’t tried making it with Hodmedods Quinoa Flour yet but I SO want to now! This stuffing was light and savoury/sweet thanks to the combination of herbs and dazzling sultana jewels that popped with flavour in each bite. Nom nom nommity nom.

It’s actually more embarrassing than that as I was literally scooping it out of the dish with my hands straight into my face. I tell you, this dull brown food is never going to stop me from channelling my inner cave-woman

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Gluten Free Stuffing

prep: 20 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 20 mins / quantity: 8 portions (roughly!)

Ingredients

3 tblsp ground flax seeds
6 tblsp cold water
Drizzle of olive oil
2 red onions – peeled and finely diced
4 cloves garlic – peeled and crushed
3 large sticks celery – finely diced
2 apples – peeled and finely diced (without the core!)
6-8 sprigs fresh thyme – leaves only
10 fresh sage leaves
3 stalks of rosemary – the needle like leaves only
1/2 cup sultanas
1 + 1/2 cups Hodmedods Quinoa Flour
1/2 cups ground almonds
salt and pepper

Instructions

Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and rub a drizzle of olive oil around a baking dish - I used one 5 x 9 inches
Mix the ground flax seeds with the water and set aside to thicken
In a large frying pan, heat another drizzle of olive oil and gently saute the onions, garlic, celery, apple and herbs for around 10 minutes, stirring occasionally till softened
In a medium bowl stir together the quinoa flour and ground almonds
To the frying pan add the flax 'egg' and sultanas and stir, then stir in the quinoa/ground almonds, a few good twists of black pepper and a large pinch of sea salt, incorporating well
Tip everything into your greased dish and put in the oven for 45 mins - 1 hour till firm in the centre
Serve immediately - though it's also just as lovely cold in a sammich the next day too!

Notes

With the best will in the world, fresh herbs aren't always readily available. If not, substitute:
Thyme - 1 tsp dried thyme
Sage - 1 tsp dried sage
Rosemary - 1/2 tsp dried rosemary